Chocolate Mint Truffle Kisses

There are no words, all I can say is make these!  Bonus:  if you ran out of eggs you can still whip this up!  Don't have Kisses?  Add 2 cups of chocolate chips to the batter instead.  I used my Homemade Peppermint Extract, remember that?  It is delicious, don't forget about it next year when your planting. 

Truffle cookies with a truffle topping. 

Chocolate Mint Truffle Kisses
Print recipe here

2 1/2 sticks (1 ¼ C) unsalted butter, softened
2 C powdered sugar
1/3 C unsweetened cocoa powder
1/4 tsp celtic sea salt
1/4 C Greek yogurt or cultured sour cream
2 tsp Homemade Peppermint Extract
2 ¼ C white flour, unbromated and unbleached
¼ C unsweetened cocoa powder (for rolling)
1 package Mint Truffle Kisses

1. Preheat the oven to 325 degrees F.

2. In a large bowl, cream together the butter and powdered sugar, slowly added.

3. Add in the cocoa powder and salt. Mixture until well combined.  Beat in the sour cream and peppermint extract.

4. With the mixer on low, blend in the flour until no streaks of flour remain. Chill dough 30 minutes.

5. Shape the dough into 1-inch balls and roll each ball lightly in the cocoa powder and place on the baking sheet. Do not flatten the cookies. The cookies will not spread very much if the dough is chilled, so they can be placed fairly close together.

6. Bake the cookies for 10 minutes. They will just barely be set but you don’t want to over bake or they will be dry. Remove from cookie sheet and place on plate, wax paper or cooling rack. Place a kiss on each cookie.

Note: The truffles Kisses will melt into perfect puddles. If you use solid chocolate Kisses you will keep the Kisses shape. Both are cute and yummy. Store in an airtight container.

Today's recipe is brought to you by, inspired or adapted from:  My Kitchen Cafe and a bag of Kisses!

Cheesy Scalloped Potatoes and a blizzard

Thank God for weatherman, or weather people...weather women...all of them!  We had a blizzard last weekend and since I knew we would be locked in our house for a few days I was able to think ahead.  What do you do when you have 3 feet of snow on your front door? Cookie baking marathon and ham dinner.
Have you decided what you are bringing to share at Christmas dinner?  These potatoes are so good.  Perfect cream to cheese ratio.  I must warn you about what it does to your casserole dish....but well worth it! 

Welcome, have a seat. 

Would you like to come join me on the deck!?



Ham and roll recipes to come...

 Cheesy Scalloped Potatoes
Print recipe here

8 large baking potatoes, sliced thin
2 TB unsalted butter
5 C sharp cheddar cheese, shredded (or mix of colby and sharp cheddar)
celtic sea salt and black pepper to taste
onion powder to taste, optional
paprika for sprinkling
1 quart half and half (or 1 pint heavy cream with 1 pint of whole milk)

1. Preheat oven to 375 degrees F. Coat a large casserole dish with 2 TB butter.

2. Lay 2 potatoes that are sliced thin on the bottom. Sprinkle with salt, pepper and onion powder. Cover with 1 cup shredded sharp cheddar cheese. Repeat. Repeat again.

3. 4th layer goes on the same, top with 2 cups cheese instead of 1. Always make sure to leave at least 1-2 inches from the top so it will not boil over in your oven.

4. Evenly pour 1 quart half and half over the dish. Sprinkle on a little paprika.

5. Place the casserole dish cover on or cover tightly with heavy duty tin foil.

6. Place in the oven at 375 degrees F for 1 hour. Then turn heat down to 350 degrees F for 1 hour. Don’t fret, it will look too soupy. Remove foil and turn heat down to 325 degrees F for 1 hour. Watch for the top so it does not burn. Remove when browned, bubbly and most liquid has cooked down.

WARNING!!!  Soak overnight and it comes off very easy. 

 
 
Today's recipe is brought to you by, inspired or adapted from:  Chris, thank you for passing along this gem of a dish!