Festive Foodie: No-Bake Sugar Cookie Truffles

Festive Foodie: No-Bake Sugar Cookie Truffles

Good Morning and Happy Friday, everyone!

Today’s post is coming at you all a little later on in the day than usual- since this morning and mid-afternoon were pretty busy for me. For starters, I was live on-air for “Morning Glory” at Indie617 bright and early this A.M. talking about some of my favorite albums, shows and indie music headlines from 2018. There was a lot of good music and a lot of laughs. If you missed the action or want to hear the audio- CLICK HERE.

Following the segment, I headed back towards Central Massachusetts to have a pre-holiday luncheon with some of my friends/co-workers from the office, where we had a mini gift exchange and got a chance to talk about normal, non-work related things.

Now that I’m home and able to catch up on some e-mails (and touch up my makeup) before I get together with my family to have a little Tree Trimming party- I thought I’d share one of the bites I’m preparing for tonight. With limited ingredients and no baking required for this quick, easy dessert- these truffles are a go-to during the hectic holiday season.

WHAT YOU’LL NEED:

  • 2 cups sugar-cookie crumbs (from about 15 medium cookies)
  • 6 tablespoons cream cheese, at room temperature
  • 3 cups white chocolate chips
  • Sprinkles, for finishing

READY? HERE’S WHAT YOU DO:

  1. In the bowl of a food processor, pulse the cookies until they are fine crumbs. Add the cream cheese and mix well to combine. The mixture should hold together when pressed.
  2. Scoop the mixture into heaping tablespoon-size portions and roll into balls. Transfer the balls to a parchment-lined baking sheet.
  3. Add the white chocolate chips to a medium-size microwave-safe bowl and microwave in 15 second increments, stirring in between, until chocolate is smooth and melted.
  4. Dip the cookie truffles into the melted white chocolate to coat fully, returning to the baking sheet as you go. Before the chocolate sets, decorate with sprinkles.
  5. Transfer the baking sheet to the refrigerator until the chocolate is set. Keep refrigerated until ready to serve.

These truffles are delicious- and can be tweaked a bit for those with different tastes (using dark chocolate instead of white chocolate, for example)– but the’re festive and fun- and no hassle at all!

This coming weekend is going to be filled with time with family and friends (and a long overdue touchup of my hair for the season) as Christmas continues to draw closer.

On Sunday, I’ll be heading out to Easthampton to catch a holiday performance from one of my favorite theater groups- Paintbox Theatre– who will be putting on their annual ‘Santa Show’ for adults and kids alike! Tonight’s first performance is at 7:30 PM, while Saturday and Sundays’ performances are at 10:30 AM and 1 PM.

You can purchase tickets directly through Paintbox’s website or at the Williston Theater- but be sure to get there early to snag a good seat!

And be prepared to sing along to a lot of holiday classics and laugh along to a lot of crazy antics!

But for now- I’m off to prepare for tonight. Here’s wishing you all a wonderful and safe weekend. I’ll be back on Monday!

xx

– Ashley –

Festive Foodie: Gingerbread Pancakes

Good Morning and Happy Monday, everyone!

I hope you all had a wonderful weekend! Mine was very relaxing- with my time divided between getting some Christmas shopping done from the comfort of my couch, setting up some decorations around the house- and going on little drives with friends through the Western Massachusetts’ countryside to marvel at the snow and festively illuminated farms around the area.

And, of course- getting into the holiday spirit means cooking up some seasonally appropriate dishes, too! Case in point? These sugary gingerbread pancakes I served (with hot chocolate!) during Sunday brunch with some of the girls yesterday morning/afternoon before we hit the road for a day out together to catch up while getting some errands done.

These pancakes take about 30 minutes total to prep and bake- making them a perfect option to serve when it comes time for that last-minute holiday craziness to kick in. Don’t stress yourself out with a big breakfast. Just make these!

WHAT YOU’LL NEED:

  • 2 cups all-purpose flour
  • 1¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ teaspoon ground ginger
  • Pinch of cloves
  • Pinch of nutmeg
  • Pinch of allspice
  • 1½ cups buttermilk
  • ¼ cup molasses
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • Confectioners’ sugar, as needed for serving (optional)
  • Whipped cream, as needed for serving (optional)

READY? HERE’S WHAT YOU DO:

  1. In a large bowl, whisk the flour with the baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice to combine.
  2. In a medium bowl, whisk the buttermilk with the molasses, egg and vanilla extract to combine. Add the buttermilk mixture to the flour mixture and whisk until well combined.
  3. Heat a large skillet or griddle over medium-high heat. When it’s hot, spritz it with nonstick cooking spray.
  4. Working in batches, pour scoops of batter (about ½ cup each) onto the hot griddle. Cook until the pancakes are golden brown, 2 to 3 minutes, and then flip and cook until golden on the other side, 1 to 2 minutes more. Repeat with the remaining batter.
  5. Serve immediately, garnished with confectioners’ sugar and whipped cream, is using.

A dusting of powdered sugar and a dollop of whipped cream on top- and these pancakes looked *and* tasted magical. I would gladly make these again- probably for when all the girls in my family get together to bake cookies and wrap gifts a few days before Christmas Eve! These were a big hit yesterday- and I know they’ll be a big hit then, too!

And now with another work week ahead of me, I’m off to get started on sifting through my e-mails, voicemails and caseload for the day. Here’s wishing you all an easy and stress-free start to your week!

xx

– Ashley –

Festive Foodie: Cheesecake Thumbprint Cookies

When I was a kid, my mother used to have a handful of recipes she’d fall back on around the holidays to serve guests or bring with us when we attended family Christmas parties. One of those recipes were thumbprint cookies. My mom would typically make a couple dozen of them at a time and then proceed to fill in the center indentation with melted chocolate or lemon custard. They were always popular and were always one of the first snacks/desserts to disappear once our actual dinner was finished.

And now, years later- I’ve found an updated version of the recipe that incorporates two popular desserts into one bite-sized treat: sugar cookies and cheesecake. With 30 minutes of prep/cook time total- this recipe makes 24 cookies in all- which means you’ll have plenty of them to feed everybody and not have to worry about spending all day in your kitchen!

WHAT YOU’LL NEED:

  • 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  • ¾ cup light brown sugar
  • ⅓ cup sugar
  • 1 egg
  • 1¼ cups all-purpose flour
  • 2 cups graham cracker crumbs (from about 20 crackers)
  • 1¾ teaspoons baking powder
  • ½ teaspoon salt

FILLING:

  • 5 ounces cream cheese, at room temperature
  • ⅓ cup sugar
  • 1 egg white
  • 1 teaspoon pure vanilla extract
  • ½ cup jam

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. MAKE THE COOKIES: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the brown sugar and sugar until light and fluffy, 4 to 5 minutes. Add the egg and mix to combine, 1 to 2 minutes more.
  3. In a medium bowl, stir the flour with the graham cracker crumbs, baking powder and salt to combine. Add to the mixer and mix just until fully incorporated, 1 to 2 minutes.
  4. Scoop 2 tablespoons of dough and roll it into a ball; repeat with the remaining dough. Transfer the balls to the prepared baking sheets. Flatten each one slightly, then use your thumb to make a deepimpression in the center of each cookie.
  5. MAKE THE FILLING: In a medium bowl, whisk the cream cheese with the sugar, egg white and vanilla extract to combine.
  6. Spoon 1 tablespoon of filling into the center of each cookie. Top each cookie with 1 teaspoon jam and then use the tip of a knife or a toothpick to swirl the jam into the cream cheese filling.
  7. Bake until the cookies are lightly golden brown at the edges, 10 to 12 minutes. Cool completely before serving.
  8. Enjoy!

Not only were these cookies really pretty when they were done, but they tasted incredible, too- and definitely took me back to my childhood while I was eating them. I’m really looking forward to surprising my mother with a batch of these for her birthday this coming Christmas Eve. I know she’ll appreciate the tradition being passed down!

Enjoy your Friday and your weekend, everyone!

xx

– Ashley –

Festive Foodie: Slow Cooker Hot Chocolate

Well hello! It’s another early Monday morning and after a busy few days packed with overtime at my office last week- I’m ready to slow things down a little and get to work at a steadier, calmer pace. The holidays can be crazy enough- what with trying to get holiday shopping done, balancing party plans, and making sure I don’t indulge in too many Christmas-inspired sweets- so I’m trying to keep any work-related stress to a minimum if it’s possible.

So when I stumbled across this “set it and forget it” style crock-pot recipe for cocoa late last week- I knew it was something I wanted to try during my downtime over the weekend. Anything that is advertised as a “drinkable brownie” is right up my alley!

WHAT YOU’LL NEED:

  • 6 cups whole milk
  • 1½ cups heavy cream
  • 1 can condensed milk
  • 12 oz. semi-sweet chocolate
  • A dash of vanilla extract

READY? HERE’S WHAT YOU DO:

  1. Pour all of your ingredients into your slow cooker/crock pot. Lightly stir.
  2. Cook the ingredients on low for 2 hours.
  3. Whisk everything really, really well.
  4. Add marshmallows, whipped cream (or both!), sit back in your footie pajamas by the Christmas tree- sip and enjoy!

Creamy, super-chocolatey and indulgent- this cocoa hit the spot after a long afternoon out in the cold with my friends on Saturday. I think the next time I prepare this, I might use mint-chocolate to give it a more seasonally-appropriate taste- but this is definitely going to be my go-to recipe when we start having some serious blizzards here in New England, because I couldn’t think of anything better to enjoy while I’m bundled in blankets and warming up after shoveling the snow!

xx

– Ashley –