Wednesday, August 15, 2012

Chocolate Fondue Truffles...

So, what to do with left-over chocolate fondue?

The day after placing the chocolate fondue in the refrigerator, it solidified. I was scooping it out into cups to microwave for my girlies to dip fruit into.

Not as much fun as eating it from a fondue pot.... and honestly, I really didn't want to break it out again.

Sorry, but sometimes a girl just doesn't want to have to do the dishes.

Anyway, I had a brilliant idea! Why not roll the chilled fondue into truffles? I mean... does it really matter how I get my chocolate fondue fix.....

..... um, not really.

So, to make them even more indulgent, I decided to roll my fondue truffles in chopped macadamia nuts, chopped Reece's Pieces Baking Chips, and Toll House Mini Chocolate Morsels. Anything goes here, really.

Coconut would be fab, but I seem to be the only coconut lover in my household... and I didn't want to seem too selfish with these babies.

If, at anytime, you have left-over chocolate fondue... don't throw it out (gasp!)... chill it and make some decadent truffles. It's totally worth it.

Chocolate Fondue Truffles

  • Chilled, Left Over Chocolate Fondue
  • Chopped Nuts, Baking Morsels, and/or Candies of Your Choice
Using a melon baller, scoop the chilled fondue and roll into 1 inch truffles. Roll the truffles in the nuts, morsels, and/or candies you have chosen, covering completely. Chill in the refrigerator for a few hours to overnight. Remove just before serving. 


Thursday, August 9, 2012

Strawberry Cheesecake Ice Cream...


It's been a long time, my friends!

At last, we are settled here in Oregon... and I've finally got my derriere in gear and decided I better start posting some recipes... right?

With missing two full summer months of blogging, I needed to get in at least one ice cream recipe for you.

My girls love, love, love strawberries and cheesecake... not to mention ice cream. So, this trio seemed the way to go. Strawberry Cheesecake Ice Cream... YUM!

A bonus to this recipe...... you don't need an ice cream maker... yay! I love making ice cream using this method. It's super easy. For reals.

It's so, so, so nice to cook and bake after going about 6 weeks without being able to. I mean, at first it's great to have a break, but then it gets a little old.

Please say you'll try making ice cream this way... you won't regret it.

I promise.

Strawberry Cheesecake Ice Cream

  • 1 Pint Heavy Whipping Cream
  • 1 Can (14 OZ.) Sweetened Condensed Milk
  • 1/4 Teaspoon Pure Vanilla Extract
  • 6 OZ. Fresh Strawberries, Diced
  • 8 OZ. Cheesecake, Crumbled
Begin by chilling a large stainless steal or glass mixing bowl and your mixing beaters in the freezer for 10-15 minutes.

Pour the whipping cream into the chilled bowl and beat on high with the chilled beaters until stiff peaks begin to form. Gently fold in the strawberries and the crumbled cheesecake. Slowly fold in the sweetened condensed milk.

Pour the ice cream into a freezer safe container. I've found that covering the top of the ice cream with parchment paper helps so that the ice cream does not develop freezer burn. Freeze six hours or overnight. Makes 6 1/2 cups of ice cream.


I'm linking this post on I'm Lovin' It at Tidy Mom.

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