Christmas Truffles

WOAH. There are only 5 days until Christmas...

    

December has FLOWN by. I know I'm late on posting Christmas recipes, but I have some exciting ones coming in the next few days before Santa is officially here.

I'm going to keep this post super simple and quick, just like these truffles.


I'm not kidding, both of these recipes couldn't get easier. I don't even think I can consider the Candy-Cane Cookies 'n Cream ones to be a real recipe. But that's the beauty of these. They're perfect to whip up for a festive party, to give as presents, or just to indulge in with your family over the holidays.

Well, the gingerbread ones wouldn't be the best gift to give. They kind of definitely need to be kept in the freezer to be eaten in all of their glory, but it's okay... it just means more truffles for you and your family to enjoy during a cozy night in.
I made them using my grandma's infamous (but definitely should be famous) Gingerbread Cake recipe--literally my favorite dessert at Christmas time.
These little truffles packs in all of the gingerbread flavors with a little hint of eggnog from the icing. I like calling them truffles because it just sounds cuter, but I don't think that's what they are... and I'm not really sure how else to describe them... Think slightly softer, mini cake balls. So, we'll just call them Gingerbread Cake Eggnog Truffles.



However, the Oreo ones can absolutely be considered as truffles with their creamy interior and can absolutely be given as presents, as long as they're stored in the fridge or a cool place!




I really can't describe how easy these are to make, so I think I'll just let the recipes speak for themselves...



Gingerbread Cake Eggnog Truffles

for the cake:
  • 1 1/4 cup flour
  • 1/2 cup granulated sugar
  • 1/2 cup molasses
  • 1/2 cup oil
  • 1/2 cup boiling water water
  • 1/2 tsp. baking soda
  • 1 egg- beaten
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/4 tsp. fine salt
Pre-heat the oven to 350º.
Sift all dry ingredients together and set aside. Mix in the oil and molasses, and then slowly add the boiling water. Quickly mix in the beaten egg. Pour in a lightly greased and floured baking pan and bake for 25 minutes, or until a toothpick comes out fairly clean. The cake will continue to cook while cooling off, so I always like to take it out a little earlier than when it looks completely done.

for the glaze:
  • 1 cup powdered sugar
  • 3 tbs. cornstarch
  • 3 tbs. eggnog
  • 1/2 tsp. ground nutmeg
Mix the eggnog and cornstarch together to form a paste. Whisk the powdered sugar and nutmeg into it to form a thick icing. Add more eggnog if needed, but the consistency should be of a thick paste that is still spreadable and creamy.

Once the gingerbread has cooled, cut the edges (and all of the crispier end pieces) off. Put the inside/soft cake pieces into a large bowl and add 1/2 cup of eggnog to it. Using a fork or your hands, mix the cake and eggnog together to form a soft dough. It should still be firm and able to form into a ball, but it should also be moist-- slightly softer than a cake pop ball.
Form dough into balls, place on a parchment-lined tray, and freeze for 10 minutes. 
Dip the tops of the balls into the icing, place back on the tray, sprinkle with cinnamon-sugar, and freeze again for at least another 20-30 minutes. 
Best kept in an air-tight container in the freezer, or in the fridge-- the icing won't be as hard if kept in the fridge.


Okay, that one was a little more intricate and time intensive, but get ready to laugh at how simple this is...

Candy Cane Cookie 'n Cream Truffles

1 package of Mega Stuff Oreos
1/2 cup sweetened condensed milk
1/2 cup crushed candy canes
1 cup white chocolate chips
1 cup dark chocolate chips 

Scrape the insides of the Oreos into a large bowl and place the cookies into a plastic bag. Crush the cookies with the back of a measuring cup (or with the cooking-weapon of your choice). Add the condensed milk into the bowl with the filling and slowly whip with a hand mixer (or electric mixer). Once creamy and fluffy, fold in the crushed cookie crumbs. Freeze mixture for 5 minutes, roll into balls and set on a parchment-lined baking sheet. Dip in either melted dark chocolate or melted white chocolate (I prefer the dark chocolate, especially with how sweet the filling is). Top with the crushed candy canes and place back in the freezer for at least 30 minutes to harden. Store in the refrigerator.

That's it. Literally 5 ingredients and it take less than 20 minutes to make.

Merry-Almost Christmas!!!


XOXO
Cecilia A.












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