Recipes

Chocolate Rum Balls

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We started early with the Valentine’s baking and now we can’t stop! Until Valentine’s Day is finally upon us, there will be plenty more sweetness to come. Valentine’s Day is all about chocolates and sweet treats so today I thought I’d make some Chocolate Rum Balls. I’ve been making these Rum Balls for many years. I used to make them every year for Christmas Eve and bring them to my Uncle’s as they were his favourite. They’re a pretty little addition to any dessert tray or cookie platter.

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We found these pretty little cups at Michael’s. Adorable!

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Chocolate Rum Balls Recipe:

{yield 20-25 Rum Balls}

1 125g pkg of cream cheese
1 c. ground almonds
1 c. icing sugar
1 tsp. instant coffee
1/4 c. dark rum
3 squares unsweetened chocolate, melted (can melt in microwave approx 40 sec)
Topping Suggestions: Sprinkles, icing sugar, toasted coconut

Directions:

Blend cream cheese until fluffy. Stir in almonds, icing sugar, powdered instant coffee and rum. Mix well.
Add in melted chocolate.
Cover bowl with plastic wrap and refrigerate until mixture is easy to handle. (approx. 1 hour)
Roll mixture into 1 inch balls (tsp size amount) and roll into desired toppings.
Tip: I placed the rolled balls onto a sheet of wax paper and then sifted powdered coatings on top instead of rolling the balls in the coatings.

Refrigerate in an airtight container in the fridge for up to 3-4 days.

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Happy Valentine’s Baking!
Laura & Natasha xo

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Recipes

Candy Corn Surprise Cookies

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HAPPY HALLOWEEN EVERYONE!
Wishing everyone a very happy & safe Halloween.

Who’s ready for a delish Halloween cookie recipe?!

These cookies are fun, tasty & perfect for Halloween.

CANDY CORN SURPRISE COOKIES!

I used my mom’s recipe for her Cream Cheese Cookies & just added a candy corn in the center of the cookie for a little Halloween surprise!
They are soft & delicious cookies & it’s so fun taking a bite into the cookie & seeing the candy corn colours pop in the middle.

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Candy Corn Surprise Cookies Recipe

Ingredients:
1 cup unsalted butter, soft
1 (8 oz) pkg cream cheese
1 cup granulated sugar
1 egg yolk
1/2 tsp vanilla extract
2 1/2 cup all-purpose flour
candy corn candies
sprinkles (optional)

Directions:

1, Preheat oven to 325 degrees F. Spray cookie sheets with non-stick cooking spray.
In the bowl of your stand mixer fitted with the paddle attachment, cream the butter, cream cheese, & sugar until light and fluffy. Beat in egg yolk, and vanilla. Stir in flour.

2. Scoop out batter by 1 1/2 – 2 tablespoon-sized scoops and roll into a ball with your hands. Press 1 candy corn in the middle of the ball, and press surrounding dough over the candy corn so its completely covering the candy. Make sure the dough is in a round ball, completely covering the candy corn or else the candy corn will leak, and melt onto the cookie and pan. Top cookies with sprinkles. (optional. i put sprinkles on some of the cookies).

3. Bake for 12 – 15 minutes, or until the bottoms are just lightly golden.

(Happy Halloween from Natasha & Laura!)

Happy Baking!
Natasha xo

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Recipes

Candy Corn Cupcakes

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To get into the Halloween spirit, we made these adorable Candy Corn Cupcakes!

These are definitely my favorite cupcakes that we’ve made in awhile. They are perfect for any Halloween get-togethers, and kids will adore them.

Not only are they cute and perfectly Halloweenish, they are also easy to make! Don’t let the yellow/orange ombre fool ya – these cupcakes are super simple and use white cake mix for the batter. They are nice & fluffy, and have a faint taste of almond, so nummy!

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We used a 1M Wilton star tip for the icing, and bought the cute little ghost toppers from Michaels.

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Fresh out of the oven.

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What the inside looks like.

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Candy Corn Cupcakes Ingredients + Recipe:

(yield: 15-20 cupcakes)

Ingredients:

  • 1 bag white cake mix (we used Betty Crocker)
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 teaspoon almond extract
  • yellow & orange food colouring (approx. 2 teaspoons of each colour)
  • pre-made icing, or any icing of your choice (we used Duncan Heinz)

Directions:

  1. Preheat oven to 350 degrees F. Line muffin pans with cupcake liners. In the bowl of your stand mixer, fitted with the beater attachment, beat all the ingredients together (except for food colouring, and icing) for 1 minute on low speed. Scrape down the sides of bowl, and continue mixing on medium speed for another minute or so.
  2. Divide the batter into 2 medium bowls. There will be approx. 2 1/4 cups of batter in each bowl. Stir in approx. 2 teaspoons of food colouring in each bowl.
  3. Using a cookie scoop, scoop about 1 tablespoon worth of the yellow batter into each cup. It should be about 1/2 full. Hold the sides of the cupcake pan, and drop the pan onto the counter a few times to level out the batter a bit. Repeat with the orange batter.
  4. Bake for 20 minutes, or until a toothpick inserted in the centre comes out clean. Allow cupcakes to cool in the pans for about 5 minutes, then transfer the cupcakes to a wire rack to fully cool.
  5. Allow to cool completely, ice and enjoy!

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Enjoy!

Xo Natasha & Laura

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