Recipes

Bite-Sized spoils

Bite-Sized spoils

Peanut butter truffles, sugar cookies and homemade chocolate-dipped caramels we found three delicious tea party spoils you have to try.

Peanut Butter Truffles

Ingredients

1 (12-oz.) package semisweet chocolate morsels

1/2 cup whipping cream

3 tablespoons creamy peanut butter

3/4 cup finely chopped, lightly salted roasted peanuts

Wax paper

Method

Microwave first 3 ingredients in a medium-size microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Let cool 10 minutes.

Beat chocolate mixture at medium speed with an electric mixer 1 to 2 minutes or until whipped and smooth. Cover and chill 2 hours or until firm.

Shape chocolate mixture into 1-inch balls, using a small ice-cream scoop. Roll in chopped peanuts. (If chocolate mixture becomes too soft to shape, refrigerate until firm.) Place on wax paper-lined baking sheets. Chill 1 hour before serving. Store truffles in an airtight container in refrigerator up to 5 days.

Sweetheart Sugar Cookies

Ingredients

1 cup butter, softened

1 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

2 1/4 cups all-purpose flour

1/4 teaspoon salt

2 teaspoons meringue powder

Pink sanding sugar

Method

Preheat oven to 350°. Beat butter, granulated sugar, and vanilla at medium speed with an electric mixer until fluffy. Add egg, beating until blended.

Combine flour and salt; gradually add to butter mixture, beating just until blended.

Divide dough into 2 equal portions; flatten each portion into a disk. Cover and chill 10 minutes.

Place 1 dough disk on a heavily floured surface, and roll to 1/8-inch thickness. Cut with a 3-inch heart-shaped cutter. Place 2 inches apart on lightly greased baking sheets. Repeat procedure with

Bake at 350° for 10 to 12 minutes or until edges are lightly browned. Let cool on baking sheets 5 minutes; transfer to wire racks, and let cool completely (about 30 minutes).

Whisk together meringue powder and 2 Tbsp. water. Brush cookies with the mixture, or dip cookies in the mixture, and sprinkle with sanding sugar.

For jumbo cookies: Cut rolled-out dough with a 4 1/2-inch heart-shaped cutter. Bake at 350° for 15 to 17 minutes or until edges are lightly browned. Makes: about 1 dozen.

For bite-size cookies: Cut rolled-out dough with a 1-inch heart-shaped cutter. Bake at 350° for 8 to 11 minutes or until edges are lightly browned. Makes: about 20 dozen.

Homemade Chocolate-Dipped Caramels

Ingredients

1 cup sugar

1 cup dark corn syrup

1 cup butter

1 (14-oz.) can sweetened condensed milk

1 teaspoon vanilla extract

1 (12-oz.) package semisweet chocolate morsels

2 tablespoons shortening

Wax paper

Chopped crystallized ginger (optional)

Coarse sea salt (optional)

Method

Bring first 3 ingredients to a boil in a 3-qt. saucepan over medium heat; cook, without stirring, 7 minutes.

Stir in condensed milk, and bring to a boil over medium heat; cook, stirring constantly, until a candy thermometer registers 238° to 240° (soft ball stage), about 20 to 25 minutes.

Remove from heat, and stir in vanilla. Pour into a buttered 8-inch square pan. Let stand at room temperature 8 hours.

Invert caramel onto a cutting board; cut into 1-inch squares using a bench scraper or knife.

Cook chocolate and shortening in a saucepan over medium heat 3 to 5 minutes until melted and smooth. Remove from heat. Toss caramels in chocolate mixture, in batches, until thoroughly coated, using a fork. Transfer to wax paper. Sprinkle with crystallized ginger or coarse sea salt, if desired. Chill 1 hour. Let stand at room temperature 30 to 45 minutes before serving. Store leftovers in refrigerator up to 5 days.

Recipes and image courtesy of www.southernliving.com

 

 

 

Get It Joburg North Campus September 2016


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