Well, I guess this is it. The final farewell post before Christmas. I hope all of my blog readers have a wonderful Christmas with their loved ones.
I'm pretty excited about Christmas Eve and Christmas. I'm excited to hang out with my family and Eric's family, to give my presents to my family, and of course I'm excited about the upcoming holiday food. Rumor has it that Eric's dad is smoking turkey, pork, and a brisket.
I'm still trying to figure out what to make for Christmas Eve and Christmas. I think I'm going to make a cheese appetizer (camembert in puff pastry) for Eric's family's Christmas Eve party, and then maybe make a few desserts for Christmas with my family. But what desserts?? I want something different and I want something that isn't going to stress me out too much.
I better figure it out QUICK because I'm leaving for the grocery store in a few minutes to buy ingredients. Oh, and to pick up a few last minutes gifts. It took me the entire month of December to buy all of my gifts. Sigh.
Anyway, I'll see you all after Christmas with a holiday recap. Whoop whoop!
I made these Andes Mint Brownie Truffles the other day and brought them to my sister Kristin's birthday party. Perhaps you could make them for your holiday gathering... or maybe you could make them for New Years?
I made a gooey chocolate brownie batter, placed it in a cake pan and covered it with Andes Mint pieces, baked it, allowed it to cool, and then rolled the brownie into balls.
Then I just dipped the balls into melted white almond bark that I tinted with a bit of green food coloring, and topped the brownie balls with more Andes Mint pieces.
And there you have it - Andes Mint Brownie Truffles! I think I'll leave a plate of these out for Santy Clause.
1/3 cup oil
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all purpose flour
1/3 cup Andes Mint Pieces, plus additional for sprinkling
1/2 block white almond bark
Heat oven to 350 degrees F. Coat a 9-inch cake pan with cooking spray.
In a large mixing bowl, using a mixer on medium speed, beat oil, sugar, vanilla, milk, cocoa powder, baking powder, baking soda and salt until well combined - about 2 minutes. Reduce mixer speed to low and beat in flour until just combined.
Pour batter into pan and sprinkle 1/3 cup Andes mints on top; bake 20-25 minutes or until set and no longer wobbly. (No eggs so you don't have to worry about it being done.) Cool brownie until cool enough to handle. Well cool, take spoonfuls of brownie and roll into balls.
Melt the almond bark in a medium bowl until melted. Stir in a little green food coloring if desired. Dip brownie balls into almond bark and set on waxed paper to dry. Sprinkle additional Andes mints on top if desired.
Makes 32 truffles