first this little pic of inspiration...........free to do it!
went on a hunt for a couple of poinsettia.......and i am looking forward to creating topiaries with them. the extra bracts will be set out around the house.
second this little pic of inspiration.....free to do it!
already have the appropriate tools necessary to create this neat little garden accessory......
third these scrumptious things are gonna be made......oh yes, i am free for these!
Eggnog Truffles (courtesy mccormick)
1 pound white baking chocolate, divided
4 ounces (1/2 package) cream cheese, softened
1/4 C. confectioners' sugar
1/4 tsp. ground nutmeg
1/4 teaspoon imitation rum extract
Ground nutmeg (for sprinkling)
Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, confectioners' sugar, nutmeg and extract in large bowl with electric mixer on medium speed until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate 4 hours or until firm.
Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until ready to dip.
Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM, 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the chocolate. Place on wax paper-lined tray. Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles.
Refrigerate 1 hour or until chocolate is set. Store truffles in refrigerator up to 1 week.
Makes 2 dozen.
Test Kitchen Tip: When dipping the truffles, do so in 2 batches (as directed above in Step 3) as the coldness of the truffles may cause the melted chocolate to harden.
we'll see what really gets done.....but the next few days, ummmm..... did i mention i was free?.......looking forward to posting some of my own creations that were inspired by these over the next few days.
Yuuuu-mmmmy! My mouth is watering!
ReplyDelete