Remember when you were little and you would spin a globe around and put your finger on it and exclaim that wherever it landed is where you were going to live when you grew up? Well I have decided to incorporate that mentality into my “what to bake next” routine.  You see, everyday, I Pin recipes, I save recipes to my inbox recipe folder, I tear out recipes from magazines and I mark pages in cookbooks that have recipes that I must make.  However, I have all of these real and virtual piles of recipes, but rarely do I actually make any of them!  And it’s so silly because these recipes are where I find a lot of my inspiration for things I actually am baking in my kitchen each week, so why oh why have I not actually made more of these recipes that have inspired me in the first place?  We are changing that today with these Chocolate Peanut Butter Cream Cheese Truffles.

In this spirit of the “spin the globe” game, I am going to select a recipe from either my Pinterest boards or my inbox from other bloggers who have inspired me and put my own twist on the recipe and share it with you each month.  I may do this once or twice a month and I hope that it will inspire you the way that these recipes inspire me to try new things and to create adorable and scrumptious treats to share.

Last weekend I shared this Pretzel Toffee Fudge with you and suggested that it would be a great addition to a homemade chocolate box to give on Valentine’s Day.

Pretzel Toffee Fudge {Satisfy My Sweet Tooth}

Well, we all like a little variety and so why not add these Chocolate Peanut Butter Cream Cheese Truffles to that thoughtful gift of yours?

Chocolate Peanut Butter Cream Cheese Truffles {Satisfy My Sweet Tooth}

This recipe was adapted from Bakerella who is notorious as the cake pop lady but she also whips up some other sweets and treats that are worthy of recreating.

Chocolate Peanut Butter Cream Cheese Truffles {Satisfy My Sweet Tooth}

These Chocolate Peanut Butter Cream Cheese Truffles could not be easier to make and again, will fool your sweetie into thinking that you have slaved all day in the kitchen to make him/her something special.  I rolled my truffles in crushed salted peanuts, but you could roll them in cocoa powder or toss them in some sprinkles as well.

Chocolate Peanut Butter Cream Cheese Truffles {Satisfy My Sweet Tooth}

Chocolate Peanut Butter Cream Cheese Truffles

Prep Time: 2 hours, 30 minutes

Yield: ~25-30 truffles

Chocolate Peanut Butter Cream Cheese Truffles: Simple, yet decadent and creamy chocolate truffles rolled in crunchy crushed peanuts

Ingredients

  • 4 ounces cream cheese, room temperature
  • 1 cup chocolate chips (semi-sweet or milk chocolate)
  • 1/4 cup peanut butter
  • 1/3 cup chopped peanuts

Instructions

  1. In a small, microwave safe bowl, melt chocolate chips in the microwave in 30 second increments until smooth.
  2. In a medium bowl, use an electric mixer to beat together the cream cheese and peanut butter until smooth and creamy.
  3. Add melted chocolate to cream cheese mixture and beat to combine.
  4. Cover bowl with plastic wrap and refrigerate for at least 2 hours.
  5. Use a small spoon or melon baller to scoop firmed mixture into small balls. Roll balls with your hands to shape into spheres.
  6. Roll balls in chopped peanuts, pressing the balls into the peanuts gently so that they stick.
  7. Serve immediately or keep refrigerated.
  8. Recipe adapted from Bakerella

Chocolate Peanut Butter Cream Cheese Truffles {Satisfy My Sweet Tooth}

 

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With Valentine’s Day only a few days away, my mind is gravitating toward all things chocolate.  Who doesn’t love to indulge a little bit extra on Valentine’s Day by sneaking a few of your favorite chocolate treats?  I think that making your own homemade chocolates and presenting them in a heart-shaped box to someone you love or admire would be an adorable and memorable Valentine’s gift.  This Pretzel Toffee Fudge would be the perfect addition to your chocolate box.

Pretzel Toffee Fudge {Satisfy My Sweet Tooth}

Homemade chocolate doesn’t have to be fussy and stressful.  You can skip the complicated tempering and expensive chocolate by using a few basic ingredients that still result in decadent and indulgent treats.  All you need to make this Pretzel Toffee Fudge is some chocolate chips, sweetened condensed milk and a few other basic ingredients.  I chose to let my fudge set up in a mini muffin pan with individual paper liners so that they could be placed into a chocolate box with other varieties.  You could also simply pour the warm Pretzel Toffee Fudge into a well-greased pan, allow it to set and then cut it into squares.

Pretzel Toffee Fudge {Satisfy My Sweet Tooth}

I had purchased a can of fat-free sweetened condensed milk around the holidays because I wanted to experiment and see if the fat-free version would change the consistency or flavor of recipes I used it in and I have to tell you, for this recipe, you would never guess that it used any “healthier” ingredients!   For this Pretzel Toffee Fudge, I chose to mix in crushed up pretzels and chopped Heath bar bits because I love the sweet and salty combination along with the crave-able crunch that these ingredients offer.  You could easily make this recipe into a S’mores version by mixing in crushed graham crackers and sprinkling marshmallows over the top or you could try Rocky Road by adding nuts and marshmallows.

Pretzel Toffee Fudge {Satisfy My Sweet Tooth}

Pretzel Toffee Fudge Recipe

Prep Time: 20 minutes

Yield: 34 pieces

This Pretzel Toffee Fudge is the perfect sweet and salty, creamy and crunchy treat

Ingredients

  • 2 cups semisweet chocolate chips
  • 4 Tbsp unsalted butter, room temperature and cut into pieces
  • 2 Tbsp unsweetened cocoa powder
  • 1 can (14 oz) sweetened condensed milk (I used fat-free)
  • 1 tsp vanilla
  • 1 cup chopped pretzels
  • 1/2 cup toffee bits (or Heath bits)

Instructions

  1. Line a mini muffin pan with paper liners.
  2. In a medium, microwave safe bowl, microwave chocolate chips and butter in 30 second increments until melted and smooth.
  3. Stir in cocoa powder, sweetened condensed milk and vanilla until combined.
  4. Stir in chopped pretzels and toffee bits.
  5. Spoon mixture into prepared pan using a spoon or a small cookie scoop filling each cavity 3/4 full.
  6. Refrigerate to set for about one hour.
  7. Recipe adapted from Mini Treats and Hand-Held Sweets by Abigail Johnson Dodge

Pretzel Toffee Fudge {Satisfy My Sweet Tooth}

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I had pretty good luck this holiday season with my candy making.  It seems like it can be hit-or-miss but there are certainly tips that I have learned along the way to make the results more predictable.

I have been waiting for the perfect opportunity to share a review with you of one of the most beautifully whimsical cookbooks I have ever seen.  Sugarbaby:  Confections, Candies, Cakes & Other Delicious Recipes for Cooking with Sugar written by Gesine Bullock-Prado and photographed by Tina Rupp takes you through each stage of cooking with sugar and allows you to make many of your favorite confections in your own kitchen.

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Gesine answers many of the questions many of us ask when it comes to candy making such as “Why do specific temperatures matter so much?”  She even offers a brief history of sugar as we know it and goes over the equipment you will need to successfully make candy.

Sugarbaby is organized by Stages of cooked sugar (i.e. soft-ball stage, hard-crack stage, etc.).

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From Lemon Curd to Candied Citrus Peel to Candy Corn to Fudge and Taffy, Sugarbaby has got you covered when you want to make your favorite childhood candy or when your ready to put it all together by incorporating homemade Pralines into Bread Pudding for example.

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*Abrams Publishing provided me with a copy of Sugar Baby, but all opinions are, as always, my own.

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A Happy 2014 giveaway

I will be taking the next week away from the computer to spend quality time with family.  I hope that you will be doing some of the same.  I love the way that the blessings of family and traditions makes me feel so content and satisfied.  I believe that the love we feel this time of year is the true meaning of Christmas.

Here is a round-up of some of the recipes that I shared with you this holiday season.  Merry Christmas and Happy Holidays to you and yours!

Peanut Butter Cup Fudge

Peanut Butter Cup Fudge {Satisfy My Sweet Tooth}

Vanilla Bean and Sea Salt Caramels

Vanilla Bean Sea Salt Caramels {Satisfy My Sweet Tooth}

Turtle Snowball Cookies

Turtle Snowball Cookies {Satisfy My Sweet Tooth}

Chewy Ginger and Molasses Chocolate Cookies

Chewy Ginger and Molasses Chocolate Cookies {Satisfy My Sweet Tooth}

Chocolate Croissant Cookies

Chocolate Croissant Cookies {Satisfy My Sweet Tooth}

Candy Cane Cookies with Mint Chocolate Centers

Candy Cane Cookies with Mint Chocolate Centers {Satisfy My Sweet Tooth}Peppermint Meringue Brownie Cake with Chocolate Ganache

Peppermint Meringue Brownie Cake with Chocolate Ganache and Crushed Candy Canes {Satisfy My Sweet Tooth}

 

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When I posted this Peanut Butter Cup Fudge,

Peanut Butter Cup Fudge {Satisfy My Sweet Tooth}

I shared some of my candy making conundrums with you and offered some tips that I have learned for how to resolve them.

Vanilla Bean Sea Salt Caramels {Satisfy My Sweet Tooth}

I have had my fair share of caramel-making challenges as well, but the past few years, I have been able to make chewy caramels that are soft and so buttery.  This year, I decided to add some some vanilla bean paste and sea salt to my mom’s classic caramel recipe.  The sea salt really takes these over the top and balances the sweetness so perfectly.

Vanilla Bean Sea Salt Caramels {Satisfy My Sweet Tooth}

I also attribute some of my recent candy making success to the use of the Thermapen.  This digital thermometer allows for precise accuracy down to the tenth of a degree which is so crucial for candy making.  Read my full-review of this helpful kitchen tool here.

To help  your candy-making courage and encourage you to try some new recipes, the kind people at Thermoworks have offered to give a Thermapen to one lucky Satisfy My Sweet Tooth reader!  Use the widget below to enter and good luck!

Vanilla Bean Sea Salt Caramels

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: about 50 caramels

Soft, chewy and buttery caramels infused with vanilla bean paste and sprinkled with sea salt

Ingredients

  • 1 cup unsalted butter
  • 1 14 oz. can sweetened condensed milk
  • 2 cups brown sugar
  • 1 cup light corn syrup
  • 2 tsp vanilla bean paste (or vanilla extract)
  • coarse sea salt for sprinkling

Instructions

  1. Liberally butter a 9X13" glass pan. Line with parchment paper overhanging the edges and lightly butter the parchment paper.
  2. In a medium pot, melt butter over low heat.
  3. Add sugar, milk and corn syrup and heat over medium-high heat until mixture boils, stirring only a couple of times.
  4. Reduce heat to medium and continue cooking until mixture reaches 240 degrees on a thermometer.
  5. Remove from heat and quickly and carefully stir in vanilla bean paste.
  6. Pour (carefully) into prepared pan, sprinkle modestly with sea salt and allow to cool completely (you can place the pan into the refrigerator once it is cool enough to handle and allow to cool and set).
  7. Once cooled, lift caramels out of the pan using the overhanging parchment paper.
  8. Cut into desired size (I like to use a buttered kitchen scissors to cut the caramels) and wrap individually in wax paper.

melt butter

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add sugar, milk and corn syrup and bring to a boil

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cook until mixture reaches 240 degrees (I am aware that the thermometer does not read the correct temperature in this picture, I had to snap a photo before the critical temperature was reached!)

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pour into prepared pan and cool before cutting and wrapping

IMG_0262Vanilla Bean Sea Salt Caramels {Satisfy My Sweet Tooth}

Vanilla Bean Sea Salt Caramels {Satisfy My Sweet Tooth}

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*ThermoWorks provided me with a Thermapen to review however, all opinions are, as always, my own.

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