Day 21: Peppermint Truffles

I know this post is a little late tonight, but we got ALL our Christmas shopping done!! It felt so good to come to the realization that we were all finished shopping. The bad part… it was 11pm and we were still in Target. Overall, we are done!!

I am ready for a full day of wrapping and baking tomorrow.

 

I am ready for a full day of wrapping and baking tomorrow.

 

 

I am ready for a full day of wrapping and baking tomorrow.

 

 

 

I needed to remind myself a few times that both of those activities are exciting tasks for a Friday…. I will keep trying.

 

Now for these little guys.

If you put cream cheese in it, I will eat it. Wow, lately I really sound like a kid with a candy and cookie addiction.

I promise you, I normally do not gorge myself on sweets.  The 25 days of cookies has been all for you!  Also, I have had a TON of help eating all these cookies.  Several of my co-workers have converted to eating salads for lunch each day because they know it is inevitable that they will eat a cookie or two from lasts nights blog post. Also, my freezer is very full at this point with cookies I plan on put out on Christmas platters.

One more baking day until Christmas Eve! Check back in tomorrow, I still owe you 4 more recipes before Christmas… Several will be coming at you tomorrow!

 

Peppermint Truffles

yields 3 dozen truffles

  • 8 oz cream cheese, softened
  • 4 cups powdered sugar
  • 3/4 teaspoon peppermint extract
  • Chocolate, melted + 2-3 teaspoons vegetable oil
  • Crushed Candy Canes for garnish
  1. In large mixing bowl, combine cream cheese and sugar with an electric mixer. Start slowly so that the sugar doesn’t fly everywhere.
  2. Once mixed, add peppermint extract and continue mixing. Cover with damp paper towel and place in refrigerator for 1 hour.
  3. On a baking sheet lined with wax paper, scope out 1″ balls.  Transfer to an air tight container, place in freezer overnight to harden.
  4. Melt chocolate for coating in a double boiler.  Stir in 2-3 teaspoons vegetable oil to help smooth out the chocolate and allow for a smother finish.
  5. Remove 1/2 of the peppermint balls from the freezer at a time so they do not thaw while dipping.  Dip each ball in chocolate and place back on wax paper covered baking sheet. Sprinkle immediately with candy cane pieces.
  6. Chill in refrigerator

About Rachel

Country girl turned urbanite. Finding ways to mess up my kitchen, keep my country roots and explore all that city living offers!

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