S'mores Truffles

S'mores - what's not to love? A gooey, caught-on-fire marshmallow sandwiched between chocolate & graham crackers...it just tastes like summer. I came across this recipe for S'mores Truffles some time ago & decided to save it for the 4th of July weekend. I love doing something new & surprising with a regular dessert & these truffles don't disappoint. They are just amazing. A mini marshmallow tucked inside chocolate ganache and rolled in graham cracker crumbs. It's as easy as it is delicious. I made a test batch yesterday afternoon while Landon was napping & I'll make another batch for our family cookout on Saturday, maybe adding a little Kaluha to the ganache.

If you love S'mores, be sure to check out this recipe for S'mores Cupcakes.

And coming on Wednesday - easy Red, White & Blue Rice Krispie Treats. Another festive recipe that doesn't require heating up the kitchen.

S'Mores Truffles

Recipe courtesy Sugar Plum
2 tablespoons unsalted butter
1/2 cup heavy cream
2 cups milk chocolate chips (12 oz.)
24 mini-marshmallows
1 cup finely crushed graham crackers

Directions:
Melt butter in a medium sized saucepan over medium heat; whisk in cream and bring to a boil. Remove pan from heat and stir in chocolate chips until melted and smooth. Chill saucepan in refrigerator for 1 hour, or until chocolate is solid and rollable; roll into 24 balls, stuffing a mini marshmallow into the center of each. Chill truffles a few minutes before rolling in graham cracker crumbs; chill for a few minutes again so they solidify a little more.

Makes 24 truffles

happy father's day

What a great day...a wonderful church service & a relaxing dinner with the family.  And the best part of the day - just watching my husband be a dad.  Seeing Landon's face light up with joy at the sight of his daddy;  just the sound of Mike's voice gets his head turning.   It's so much fun watching the two of them together.  And they are inseparable.  God is good & we are blessed, indeed.

Pan Fried Onion Dip - Again

Once Landon goes to bed on Friday nights, Mike & I try to catch up on the shows we've recorded - Pawn Stars for him; The Next Food Network Star for me. I decided to make pan-fried onion dip again tonight for a snack. It's so good you'll forget they sell french onion dip in the dairy case. It's really that good - I promise. You can find the recipe here.

The Best Birthday Ever

Today is my 37th birthday. My birthdays have always been great because I've been blessed with a wonderful family. But up until this year, I've spent all of my married birthdays with one thought constantly in the back of my mind...another year older & I'm still not a mom. This year I don't have to think that though. Because on this birthday, I woke up to the most precious face in the world, the sweetest little face that I wake up to every day now. And he's the most amazing gift. Thank you God for our perfect son. And thank you Landon, for completing my life. Mommy loves you!

Red Velvet Cake Balls

For me, Valentine's Day just screams Red Velvet Cake. And it happens to be one of Mike's favorite desserts. I made him Red Velvet Cupcakes last year so I wanted to do something a little different & more unique today. The answer? Red Velvet Cake Balls...little balls of red velvet cake & cream cheese icing dipped in chocolate. OH MY GOODNESS, they are deliciously decadent. They are also easy to make, as you can do one step and then not come back to them for a few hours. This is especially helpful when you have a 5 mo. old that's teething.

Red Velvet Cake Balls
courtesy http://www.bakerella.com/

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 two-pound bag chocolate wafers (I melted in Wilton Chocolate Melter)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (Use your hands, but be warned it will get messy)
3. Roll mixture into quarter size balls and lay on cookie sheet. (I used a mini ice cream scooper)
4. Chill for several hours. (I chilled overnight)
5. Melt chocolate.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Happy Valentine's Day...

I love you, Mama

I usually don't repost recipes I've done before unless I've changed it or made an improvement. But this is a dish that cannot be improved upon, made perfect by the woman I think is absolutely perfect, who I love so much!

So here you go...Mama's Biscuits & Gravy.

Butterscotch Crumble Apple Pie

Mike loves apple pie. So when I saw this recipe in our local newspaper's food section on Wednesday, I knew I had to try it. Sweet & tart Granny Smith apples topped with a butterscotch crumble... yum! I put this together Sunday morning while Landon was being such a good baby (he knows Santa is watching). Once I got the pie in the oven, the house will filled that wonderful apple pie aroma. And once I got the crumble on top it smelled even better.

I served the pie warm later that evening with a bit of vanilla ice cream. Mike thought it was one of the best apple pies he's ever had, but it was a bit too sweet for me. If I make this again, I'll reduce the crumble by half to see if that makes a difference.

Butterscotch Crumble Apple Pie
4 cups peeled, sliced Granny Smith apples
1 1/2 teaspoons lemon juice
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 unbaked 9-inch pastry shell
Topping (recipe follows)
Whipped cream (optional)
Preheat oven to 375 degrees.

Combine apple slices and lemon juice in a medium bowl; toss well
Combine sugar, flour, cinnamon and salt; stir well.

Add sugar mixture to apple mixture, stirring gently to combine.
Spoon apple mixture into pastry shell. Cover edges of pastry with strips of aluminum foil or pie shield to prevent excessive browning.
Bake for 20 minutes.
Remove foil and sprinkle topping over apple mixture.
Bake an additional 25 minutes.
Serve with whipped cream, if desired.

Topping
1 6-ounce package butterscotch morsels
1/4 cup butter or margarine
3/4 cup all-purpose flour
1/8 teaspoon salt.
Combine butterscotch morsels and butter in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until morsels and butter melt, stirring occasionally.
Remove from heat; add flour and salt, stirring well. Let stand 10 min. until crumbly.

***I skipped the double-boiler method & melted my butter in the microwave and then adding the butterscotch morsels. After stirring, I put back in microwave for 10 seconds.