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Chocolate Banana Bread Truffles


INGREDIENTS
  • 1 loaf banana bread (see note)
  • 6 oz. cream cheese, softened to room temperature
  • 10oz (300g) milk chocolate broken into 1 oz pieces (set aside 1 oz. for topping)
INSTRUCTIONS
  1. Using a bread knife, cut off the outer edges of the banana bread and discard. (Just cut thin slivers off the sides that baked against the loaf pan - the dark crust is difficult to break apart.)
  2. Using your fingers or a fork, crumble the banana bread into very small pieces in a medium mixing bowl. Add cream cheese to the bowl and, using a fork, mash the banana bread crumbs and cream cheese into a creamy, uniform consistency.
  3. Using your hands, roll the banana bread/cream cheese mixture into even balls 1-2 inches in diameter. (This should produce about 60 balls, but there is no need to be precise here - make them larger or smaller if you prefer.) Place the balls on a wax-paper-lined baking sheet and refrigerate for at least 30 minutes, but as long as overnight.
  4. Melt 7 ounces of the chocolate in a double-boiler or in the microwave (stopping every 10 seconds to stir the chocolate so that it does not overheat and dry out). Roughly chop 2 ounces of the remaining chocolate into small pieces. Add the chopped chocolate to the melted chocolate and stir well to combine. The chopped chocolate should melt and it should all become shiny and smooth. (If it doesn't all melt, heat it just a bit longer until it does.)
  5. Dip the chilled banana bread balls in the melted chocolate and gently transfer the balls between two forks to allow excess chocolate to drip back into the bowl. Return the chocolate-dipped balls to the wax paper. Using the 1 oz. of reserved chocolate gently grate a few shavings over each truffle before the chocolate hardens.
  6. Allow the truffles to cool at room temperature until firm. Refrigerate up to 3 days.
Source

Holly Jolly Jelly Shots


Ingredients:
  • 1 3-ounce box cherry gelatin dessert
  • 1 3-ounce box lime gelatin dessert
  • 3 packets unflavored gelatin
  • 1 14-ounce can sweetened condensed milk
  • 1 1/2 cups vanilla vodka
  • 36 dollops whipped cream (for garnish)
  • 36 mint leaves (for garnish)
  • 72 small red candies (or 36 if using just one for garnish)
DIRECTIONS
  1. Lightly coat a square dish with cooking spray, and then using a paper towel, wipe out the dish. It will leave a light residue to help unmold your shots, but it won’t affect the taste.
  2. For red layer, sprinkle half of a packet of gelatin over ¼ cup of water. Allow it to soak in a minute or two. Add one box of the cherry gelatin, along with 1 cup boiling water. Stir until everything has dissolved. Add 3/4 cup of vodka. Repeat the same process to make the green layer.
  3. To make the white layer, sprinkle two packets of gelatin over ½ cup of water. Allow it to soak in a minute or two. Pour in 1 cup of boiling water and one 14-ounce can of sweetened condensed milk. Stir until everything is thoroughly mixed and gelatin is dissolved. You’ll have approximately 3 cups of liquid. Allow to cool to room temperature.
  4. Pour half of the red mixture into the prepared pan. Place pan in refrigerator to set, about 20 minutes or so. Once set, add 1/3 of the white mixture to the top of the red mixture. Pop any air bubbles and return to fridge to set for about 20 minutes. Repeat with half of the green mixture. Then white, then red, then white again, then green. Allow finished pan to set another 2-3 hours, or overnight.
  5. When you’re ready to serve, gently pull the edges away from the pan, and invert onto a cutting board. Slice into even squares. (Alternately, you can just cut in the pan itself, but it might be harder to remove the first few squares).
  6. Place on serving platter and top with whipped cream, using a piping bag or can. Top with a small mint leaf and a red candy (or two) to simulate a holly leaf.
Source

Christmas Ideas


Make your home smell like Christmas with this recipe for cinnamon spice simmer.


Christmas Tree Pine Cones in Plaster  


Wrap small boxes and use them as ornaments! 


Sweater-Stockings 


Christmas version of a RootBeer Float...Peppermint ice cream and hot cocoa. This may be a new Christmas tradition.. 


What You Need
  • 14-ounce can regular coconut milk
  • 14-ounce can light coconut milk
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • 2 teaspoons peppermint extract
  • 3 tablespoons cocoa powder
  • 2 tablespoons honey
  • ¼ cup water
  • ¼ teaspoon cinnamon
  • 2 cups soy milk (or milk)
  • Several peppermint candies, for garnish
What To Do
  1. A few hours prior to serving, make the ice cream: In a medium bowl, whisk together 2 cans coconut milk, ½ cup honey, 1 teaspoon vanilla extract, and 2 teaspoons peppermint extract. Freeze the mixture in an ice cream maker (or make it without the machine). When complete, freeze the ice cream for 2 to 3 hours to obtain a hard texture.
  2. Immediately prior to serving, in glass 2-cup measuring cup, place 3 tablespoons cocoa powder, 2 tablespoons honey, ¼ cup warm water and ¼ teaspoon cinnamon. Microwave for about 20 seconds to heat briefly, then whisk or stir together until combined.
  3. Add a bit of the soy milk and whisk it in to temper the mixture. Once it is incorporated, add the remainder of the 2 cups of milk.
  4. Microwave for 2½ to 3 minutes until hot, or for the stovetop method, heat the mixture over medium heat until hot, taking care that it does not boil.
  5. To serve, crush the peppermint candies. Place a scoop or two of ice cream in a bowl or glass, then sprinkle with peppermint candies. At the table, pour hot chocolate over the ice cream.
Source

Crochet for beginners


Crochet for Beginners: How to Read Crochet Patterns will help you with beginner crochet difficulties! Learn all of the crochet abbreviations with this helpful chart.




How to Crochet a Hat for Beginner: 12 Steps (with Pictures) Single Crochet Stitching 

Simple Scarf Crochet Pattern 



Crochet Beginner 1 Hour Cowl
 
 

Pistachio Cake with Cherry Icing


Ingredients:
  • 1 box Betty Crocker pound cake mix
  • 1 (3.4 oz) package pistachio flavored instant pudding mix
  • 2/3 cup water
  • 1/2 stick butter, softened
  • 2 eggs
  • 1/2 teaspoon almond extractgreen food coloring
  • 2 cups powdered sugar
  • 3 tablespoons maraschino cherry juice
  • 2 to 3 tablespoons milk
  • 2 tablespoons butter, meltedpowdered sugar, for dusting (optional)
DIRECTIONS
  1. Heat oven to 350 degrees F. Grease a 12-cup bundt pan with shortening, then lightly flour. Set aside.
  2. In a large bowl or bowl of a stand mixer, beat cake mix, pudding mix, water, butter, eggs, almond extract and about 8 drops green food coloring on low speed 30 seconds. Increase speed to medium and beat 2 minutes.
  3. Pour batter into prepared bundt pan (batter will be very thick). Spread batter evenly. Bake 38 to 43 minutes or until a toothpick inserted in the center comes out clean. Cool cake 10 minutes in pan, then remove and cool completely on a cooling rack.
  4. Meanwhile, make the glaze: In a medium bowl, stir together powdered sugar, cherry juice, milk and butter until a glaze forms (add more milk or powdered sugar as needed to achieve proper consistency). Pour glaze evenly over fully cooled cake. Let sit a few minutes to harden.
  5. Dust cake with more powdered sugar, if desired. Slice and serve.
Source

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