Easy, Breezy Chocolate Truffles

This past weekend, I was craving anything chocolate, but didn’t want to put forth much effort into making a yummy treat. So, I made these easy, breezy chocolate truffles. And trust me, they are very easy to make.

Ingredients:

12 0z. bag milk chocolate chips

1/4 cup sour cream

2 Tbs. almond flavoring

Powdered sugar

Directions:

  1. In a microwave-safe bowl, melt the chocolate chips on medium for 3-4 minutes, stirring halfway through.
  2. Once done melting, stir until completely smooth.
  3. Mix in the sour cream and almond flavoring and blend well.
  4. Refrigerate for 30-60 minutes.
  5. Roll into 3/4 inch. balls and then roll into powdered sugar.

Enjoy!

 

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Cheerwine Cupcakes

It’s recipe Wednesday and there is nothing more Southerner than a cup of ice cold Cheerwine. Don’t know what Cheerwine is?  The beverage is a cherry soft-drink, founded in North Carolina. Trust me, it is a must-try!

This soft-drink has multiple uses, including being made into quick and easy cupcakes!

Ingredients:

Cupcakes:

  • 1 box white cake mix
  • 12 ounces Cheerwine
  • 1/8 teaspoon cherry flavor
  • Maraschino cherries
Frosting: 
  • 4 cups Cheerwine
  • 1 cup butter, softened
  • 2-3 cups of powdered confectioner sugar

Directions:

  1. Preheat oven to 350ºF. Line cupcake pans with liners and set aside
  2. Whisk together cake mix, Cheerwine, and cherry flavor. Pour into prepared pans and bake according to package instructions. Cool completely.
  3. In a saucepan, boil down the Cheerwine until it has reduced to 1/2 cup.
  4. In a mixer, cream butter and 2 cups of powdered sugar on medium speed. Slow speed to low and add Cheerwine reduction. Increase speed to high and beat until light and fluffy, adding additional sugar if needed.
  5. Pipe frosting onto cupcakes and top with maraschino cherries.

Enjoy!

Apple Pie Cupcakes

During the fall, I love apple recipes! Apple tarts, apple pies – if it has apple in it, I’m going to eat it. So, what better way to enjoy the season than with these lovely apple pie cupcakes?

Ingredients:

  • 1 box white or yellow cake mix plus box ingredients
  • 20 oz. apple pie filling
  • 1 cup softened butter
  • 3 cups powdered sugar
  • 1/2 cup brown sugar
  • 1 tsp. cinnamon
  • 2 tbsp. milk
  • 1 tsp. vanilla

Directions:

  1. Preheat oven to the temperature on the cake box. Line muffin tins with paper liners.
  2. Prepare cake batter as stated on box. Fill liners 2/3 full and bake according to the directions. Allow to cool completely.
  3. Use a knife to dice apples into smaller pieces.
  4. Core out the middle of each cupcake and fill with pie filling.
  5. Place the cored piece of cake back onto the cupcake.
  6. Whip the butter, brown sugar, cinnamon, and vanilla with mixer until fluffy. Gradually add in the powdered sugar and milk until you reach desired consistency.
  7. Pipe the frosting onto each cupcake.

Enjoy!

Throwback Thursday

Happy throwback Thursday! I’m throwing it back to a very yummy recipe-S’mores Dip!!

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S’mores Dip is a must try recipe this fall season! Bring on the chocolate, marshmallow, and graham crackers!

Ingredients:

  • 1/2 tablespoon butter
  • 1 1/2 cups chocolate chips
  • 15 jumbo marshmallows, halved
  • Graham cracker squares

Directions:

  1. Adjust rack to center position of oven and place 8-inch cast iron skillet or regular frying pan on rack. Preheat oven to 450°F with skillet inside. Once preheated, use a pot holder to remove the hot skillet from the oven.
  2. Place pat of butter in the skillet and coat the bottom and sides. Pour chocolate chips in an even layer into the bottom.
  3. Arrange marshmallow halves over the chocolate chips, covering the chocolate completely.
  4. Bake for 5 to 7 minutes or until marshmallows are toasted to your liking.
  5. Remove from heat and rest for 5 minutes. Serve immediately with graham cracker squares.

Enjoy!

Source: http://www.fivehearthome.com/2014/08/10/smores-dip-baked-in-skillet-oven/

S’mores Dip

S’mores Dip is a must try recipe, before the summer ends. Bring on the chocolate, marshmallow, and graham crackers!

Ingredients:

  • 1/2 tablespoon butter
  • 1 1/2 cups chocolate chips
  • 15 jumbo marshmallows, halved
  • Graham cracker squares

Directions:

  1. Adjust rack to center position of oven and place 8-inch cast iron skillet or regular frying pan on rack. Preheat oven to 450°F with skillet inside. Once preheated, use a pot holder to remove the hot skillet from the oven.
  2. Place pat of butter in the skillet and coat the bottom and sides. Pour chocolate chips in an even layer into the bottom.
  3. Arrange marshmallow halves over the chocolate chips, covering the chocolate completely.
  4. Bake for 5 to 7 minutes or until marshmallows are toasted to your liking.
  5. Remove from heat and rest for 5 minutes. Serve immediately with graham cracker squares.

Enjoy!

Source: http://www.fivehearthome.com/2014/08/10/smores-dip-baked-in-skillet-oven/

Christmas in July Day 3 

It’s time for some decorations and food fun for our Christmas in July!

Candy Cane Decorations 
  

Supplies: 

Wooden dowel rods

White Styrofoam circles

Red glitter glue

Directions: 

1: Press a Styrofoam circle into the top of a wooden dowel.

2: Decorate similar to a peppermint.

Fun to place around a house, office space, and more!

Hot Chocolate Sticks 

Ingredients: 

Marshmallows

Melting chocolate

Peppermints

Wooden dowel rods

Directions: 

1: Crush the peppermints in a ziplock bag. Place one marshmallow onto the bottom end of a wooden dowel.

2: Melt the chocolate, in either the microwave or onto of the stove, and dip the marshmallows.

3: Roll the marshmallows into the peppermint and let harden. You can place in the refrigerator, if needed to quicken hardening.

Enjoy!

Fried Chicken

Happy National Fried Chicken Day!

Today is a favorite day among many people below the Mason-Dixon line. To celebrate, I thought I would share a classic recipe for this beloved Southern dish.

Ingredients:

  • 3 eggs
  • 1/3 cup water
  • 2 cups self-rising flour
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 (1 to 2 ½ pound) chicken, cut into pieces
  • Oil for frying

Directions:

  1. In a medium size bowl, beat the eggs with the water. In another bowl, combine the flour, salt, and black pepper.
  2. Dip the chicken in the egg, and then coat in the flour mixture.
  3. Heat the oil to 350 degrees F. Do not fill the pot more than 1/2 full with oil.
  4. Fry the chicken in the oil until brown and crisp, no more than 15 minutes.

Enjoy!

Homemade Buttermilk Biscuits

IMG_3702

Biscuits and gravy. Biscuits and jelly. Biscuits and butter. Biscuits and country ham. Biscuits and honey. 

Southerners love their biscuits, especially if they are homemade. Trust me, there is nothing better than a recipe made from scratch!

Ingredients:

2 cups all-purpose flour

1 teaspoon salt

1 1/2 teaspoon baking powder

1 tablespoon shortening

1 cup buttermilk

Directions:

1. Preheat oven to 450 F degrees.

2. Stir dry ingredients together. Cut in the shortening and add in the buttermilk. Knead dough together until soft.

3. Pinch off about 2” pieces of dough and roll into balls. Place in greased pan.

4. Bake 10-15 minutes.

Enjoy!

Country Belle Chic Cooking Tip: Don’t have buttermilk? Mix together milk and lemon juice. Let stand for about 5 minutes. For 1 cup buttermilk, use about a cup of milk and 1 tablespoon of lemon juice.

Picture  Credit: Country Belle Chic

Shrimp and Grits

Keeping up with our Charleston theme for the week, I had to share a classic Southern, low country recipe-shrimp and grits!

Ingredients:

  • 2 cups chicken broth
  • 2 cups milk
  • 1/3 cup butter, cubed
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup uncooked old-fashioned grits
  • 1 cup shredded cheddar cheese
  • 8 thick-sliced bacon strips, chopped
  • 1 lb uncooked medium shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 1 teaspoon Cajun seasoning

Directions:

  1. In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Cook covered for 12-14 minutes or until thickened. 
  2. Stir in the cheese until melted. Set aside and keep warm.
  3. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels and drain, saving 4 teaspoons of the drippings.
  4. Saute the shrimp, garlic and seasoning in drippings.
  5. Serve with the grits.

Enjoy!