Valentine’s Day is right around the corner and one of the most special gifts you can give is homemade! These brownie truffles are extremely easy and super fun to decorate. Create a beautiful variety, uniquely decorated with just a handful of supplies.
The easy part is using a box of brownie mix baked following the instructions on the box. The brownies filled a 9 x 9 inch baking pan. Once removed from the oven, slightly cool, then crumble into a bowl to cool completely. Create uniform 1 inch balls (easiest using a cookie scoop) and place in an air-tight container until ready to decorate.
Dip each brownie ball into melting chocolates:
There are a few different ways to melt chocolate, but I prefer the double boiler method. Boil 1 inch of water in a large sauce pan, placing a larger heat proof bowl on top of the saucepan. This technique prevents the chocolate from scorching. Once the water is simmering, place the chocolates in the bowl on top and stir until melted. Note to add 1 teaspoon of Crisco to create a smooth finish. Roll each brownie ball in the chocolate removing with a fork and place on a cookie sheet lined with wax paper or foil. A few truffles were decorated with sprinkles or sanding sugars immediately.
I started with a 1/2 cup of white chocolate melting wafers to decorate a quarter of brownie balls. Then added milk chocolate wafers to the same bowl and mixed with the remaining white chocolate.
Any leftover chocolate? Don’t toss it…pipe mini chocolate hearts onto wax paper and let them cool completely. They will easily peel off to use as decorations.
The undecorated chocolate covered balls were enhanced with glaze. Starting with plain white glaze – 1 cup of confectioners’ sugar, 1 teaspoon of corn syrup and 1-2 tablespoons of milk. Mix until a thick, smooth consistency. Pipe a few, drizzle a few, add a drop of red food coloring to create pink…have fun!
Once the decorations have set, the truffles should be place in an air-tight container. Each truffle could be placed in mini cupcake liner to separate. Give a beautiful gift showing off your little works of art using a pretty container! This red tin with a clear see-thru lid is perfect!
Sweet StackersTM is a versatile system used to store and transport layers of baked goods in any container! The product was designed to maximize food storage space preventing cookies and desserts from sticking together and protecting the topping, decorations or icing. Visit sweetstackers.com for more information about our product. Sweet Stackers can be found on our Etsy shop.
Happy Independence Day!
This is the perfect dessert to take to your 4th of July parties or BBQs! The little tartlets are star-shaped and filled with red cherry filling and blueberry filling. Very patriotic! Sweet Stackers made it easy to store the bite-sized desserts stacked and in one container without messing the tops. They are ready to transport to a party!
The tartlets were very easy to put together because they were made from refrigerated pie crust. Preheat the oven to 350º. Rollout the dough. Using a 2.5 inch star cookie cutter, the star-shaped dough pieces were gently pressed into a lightly greased mini-muffin tin and baked for 7-8 minutes. Remove the little tartlet cups to cool.
The tartlets can be filled with any flavor pie filling. But, to keep with the patriotic holiday, I wanted to alternate red and blue filling. I actually had some cherry pie filling on hand and I filled half of the tartlet cups with a little dollop of cherry. Then I made a batch of homemade blueberry filling.
Blueberry Pie Filling
- 1 pint blueberries
- 1/3 cup water
- 1/2 cup sugar
- 2 TB corn starch
- 2 TB butter
Place all ingredients in a heavy saucepan. Bring to a boil, stirring constantly until thickened. Remove from heat to cool.
Once the remaining tartlets were filled, the following cream cheese filling was piped on top.
Cream Cheese Filling
- 1 (3-ounce) package cream cheese, softened
- 2 tablespoons butter , softened
- 1 teaspoon vanilla
- 1 cup confectioners’ sugar
Using an electric mixer, on high, beat the cream cheese and butter until smooth and fluffy. Lower the speed and add vanilla, then gradually add the sugar.
Sweet Stackers are a handy way to store bite-sized desserts and cookies in one container to maximize the container space. The stackable trays convert your food storage container into multi-level. Tartlets fit perfectly in two layers in a 3″ deep container without messing the filling or having them stick together. Visit sweetstackers.com for more details on the product, sizes available and where to purchase them. Great thing is that they are reusable and ready to use for your next summer party!
Hope you enjoy the holiday with your family & friends!
The spring fairies must be visiting my garden! The flowers are blooming and my daughter has been busy building fairy houses in our yard. She just turned 7 and to celebrate, I wanted to make a fairy house cake for her party.
A few years ago, I bought a beautiful story book called Fairy Houses by Tracy Kane. It was about a little girl who went into the forest on an east coast island to build fairy houses made only out of natural things. My daughter enjoys the idea so, that we still go on walks to collect sticks, bark, rocks and even seashells on vacation. You may not collect anything living. She then builds these cute little homes for the fairies, tucked into hidden places in our gardens. I thought it would be very fitting if she had a fairy house cake for her birthday!
The idea was to make the cake look like a tree stump fairy house. It had 4 layers of chocolate cake, two 9″ layers of dark chocolate boxed cake mix and two 9″ layers of german chocolate cake mix. The layers were alternated light and dark to add interest when you cut into it.
The chocolate ganache frosting was very simple to make. I was inspired by a recipe from Ree Drummond (The Pioneer Woman).
Chocolate Ganache Frosting
- 3 cups heavy cream
- 24 ounces bag semi-sweet chocolate chips
- 2 teaspoons vanilla
Heat the heavy cream until very hot (not boiling) and add the chocolate chips. Stir over heat until completely melted. The mixture will turn smooth deep chocolate color. Remove from heat and pour into an electric mixer bowl. Refrigerate until completely cooled, but do not let harden. After 2 hours, the bottom of the bowl was just slightly warm to the touch. I added the vanilla and started to beat the chocolate using an electric mixer until light and fluffy.
The chocolate ganache frosting filled between each 9″ chocolate cake layer and the sides of the cake. I covered the sides of the cake and then stroked from the bottom up to create the look of bark. The door and windows were a graham cracker, cut with a knife to shape. They were trimmed with a tube of orange decorative cake icing. The vines were piped using a tube of green decorative cake icing. The edible sugar flowers were packaged by Wilton.
To vary the color of the top of the cake, I made a box of butterscotch pudding and spread this over the top of the cake to look like the inner part of a tree. The fairy figurine that adorned the top of the cake was purchased at a local craft store. A piece of wax paper was placed down underneath to separate her from the cake. The fairy figure will make a neat keepsake on my daughter’s bedroom shelf after her party. The springy butterfly party plates napkins matched perfectly!
Happy Birthday! Stop growing so fast!!