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Dark Chocolate Truffle Cookies

February 15, 2016 By Lane 1 Comment

Truffle Cookies close up

All good dinner parties need treat bags, right?  We hadn’t really considered it when first planning our menu.  But it is a funny story, how these particular treat bags came to be.  My 13-year-old daughter has been learning her own way around the kitchen and has discovered that baking is her forte.  For her last birthday I bought her a copy of Joy the Baker’s Homemade Decadence, because really, it is never too early to start your cookbook library-even if you are only turning 13.  (P.S.-If you don’t have this one, it is a must have!)  My daughter has been slightly obsessed with a recipe in this cookbook for Dark Chocolate Truffle Cookies.  I must admit, they didn’t look like much, so when she chose them for her weekend project several months ago, I wasn’t super excited.  I’m not usually too moved by anything dusted with powdered sugar.  However, when I tasted these gooey little bombs, I quickly changed my mind.  Pure heaven.  My daughter has now made the recipe many, many times and they definitely rise to the occasion.  Every time.

When my daughter found out Holly and I were hosting a dinner party, she offered to make a batch of these Dark Chocolate Truffle Cookies for us.  We already had plans for our dessert course (coming soon!), but what would be a better take home remembrance of a really fun night than a bag of cookies?  We took her up on her offer.  She set to work, crafting the cookies, and I set to work crafting some bags for the cookies to be packaged in.  I’m pretty pleased with what we came up with, and I think our dinner guests were too!

Truffle Cookies in gift bags

So now that our dinner is over, I can only hope that all of our guests are happily treating themselves to some Dark Chocolate Truffle Cookies.  Preferably with a nice glass of wine.  I recommend you all try them too.  Your friends will thank you.

And a special thanks to Joy the Baker (Joy Wilson).

Truffle Cookies and wine

Print

Dark Chocolate Truffle Cookies

These are rich, gooey, chocolate filled bites of heaven.
Course Dessert
Servings 18 cookies
Author Joy Wilson (Joy the Baker) from Homemade Decadence

Ingredients

  • 1/2 cup all purpose flour
  • 1/2 cup sugar
  • 1/4 cup unsweetened Dutch-processed cocoa powder this can be been somewhat hard to find, you can substitute Hershey's Special Dark cocoa powder which is a blend of natural and Dutch processed cocoas-this has worked fine for us
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 Tablespoons unsalted butter room temperature
  • 1/3 cup 3 ounces chopped dark chocolate (we have used both 70% and 72% cacao chocolate bars-both have worked well)
  • 1 large egg
  • 1 Tablespoon vanilla extract
  • 1 cup confectioners' sugar you can likely get away with less of this as this is just to roll the cookies in

Instructions

  1. Preheat the oven to 375ºF.
  2. In a medium bowl ,combine flour, sugar, cocoa powder, baking powder, and salt.
  3. Chop the room temperature butter into small pieces and rub into the dry ingredients until the mixture resembles breadcrumbs.
  4. Mix in the chopped dark chocolate.
  5. In a small bowl, mix together the egg and vanilla.
  6. Pour the egg mixture into the chocolate mixture and mix until moistened.
  7. Press the dough into a ball (you'll have to get your hands dirty here if you haven't already).
  8. Wrap the ball of dough in plastic wrap and refrigerate for 30 minutes.
  9. Put the confectioners' sugar in a shallow bowl.
  10. Using a tablespoon, form balls of the refrigerated chocolate mixture.
  11. Roll the ball in the confectioners' sugar.
  12. Place the sugar covered ball on a parchment lined baking sheet.
  13. Repeat with the remaining chocolate mixture, rolling in confectioners' sugar before placing on baking sheet.
  14. Bake about 10 minutes leaving the cookies just a bit undercooked on the insides.
  15. Cool on the pan for a few minutes before finishing cooling on a cooling rack.
  16. These are fabulous served warm, and almost just as good eaten over the next 4 days (store in an airtight container).

 

Filed Under: Dessert, Kids in the Kitchen, Uncategorized Tagged With: cookies, dark chocolate, Dessert, dinner party, Homemade Decadence, Joy the baker, powdered sugar, truffle

Lime Curd with A Hint of Vanilla

February 5, 2016 By Holly 4 Comments

The winter months are not known for their abundance of fresh fruits and vegetables. After the heavy meals of the holiday season, the arrival of the mid-winter citrus crop is always a welcome addition to my kitchen. A few weeks ago I bought a giant bag of fresh limes at Costco, and while a few wound up in gin and tonics, I was left with pounds of limes and a little inspiration. Enter: Lime Curd with a Hint of Vanilla. It’s an easy, creamy, bright and versatile treat that can be added to baked goods like tarts, cupcakes or scones, or simply eaten with a spoon (my preferred method!).

Lime curd is the perfect topping to a bowl of yogurt, the perfect way to start a pie, or the perfect spread for a flaky croissant. #limecurd #homemade #WithTwoSpoons #desserts #yogurt #bars #pie #citrus #condiment

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Filed Under: Baked Goods, Condiments, Dessert Tagged With: Breakfast, Butter, Citrus, Dessert, Lime Curd, Pie, Vanilla, yogurt

Peanut Butter Cup Bars

January 10, 2016 By Lane 3 Comments

Peanut Butter Cup Bars  I spent the weekend making Peanut Butter Cup Bars.  Simple ingredients, simple recipe, no oven involved.  This is one of my very favorite recipes, not only because of its simplicity, but because of the fact is that it gets my kids into the kitchen every time.   In the interest of full disclosure, these particular peanut butter cup bars pictured above were actually made by my 4 year old with only some minor help from me.  My journey to the kitchen was so much later in life, that I’m hoping that by getting my kids into the kitchen early in their lives, I will spark their interest in cooking.

I have 2 kids, currently aged 13 and 4, and when it comes to food and kids in the kitchen, I have learned a lot of lessons between number 1 and number 2. When my now teenager was tiny, I was in the throes of my education and training.  That meant long days, long nights and meals that involved the path of least resistance.  Our then toddler wanted butter noodles for dinner 7 nights a week?  Sure-we could handle that, we had a fast casual Italian joint down the street.  I’m not sure I knew where my kitchen was back then, and I’m pretty sure that even if I could have found my kitchen, I wouldn’t have known how to make noodles anyway! No surprise that food rapidly became an issue with my firstborn, as her preferred menu involved very few types of foods and none of them could be considered nutritious.

When I started my full time job, one of my new colleagues asked me what we liked to eat for dinner.  Unfortunately, my honest answer did not impress her, to say the least.  Who would be impressed by our crazy array of fast food dinners? From that day forward, my colleague (now one of my great friends) vowed to teach me how to do better.  She encouraged me to cook, encouraged me to try new recipes (even if they were simple desserts like these Peanut Butter Cup Bars) and encouraged me to do a better job of feeding my family.  In my free time, I took some demonstration cooking classes, tried tons of new recipes and read cookbooks like novels (I’ve actually developed quite a cookbook addiction, but that it is a whole other conversation).  I rapidly improved my skills and discovered a true passion for cooking.

MixingBars

When I had my second child, many years after the first, I was in a different place in my life.  I had more time, more energy (it’s all relative, right?) and much more in my repertoire.  I got smart, and fed my youngest child whatever we were eating, and what we were eating had vastly improved by then.  He greedily ate everything including the garlicky pureed beef stew I fed him, the beet borscht his Polish nanny fed him, and the various vegetables we insisted he have at every meal. I also learned that getting my kids into the kitchen with me was a great way to get them enthusiastic about trying new foods.  There was so much they could help with-dumping, mixing, spreading, crushing.  My 13 year old, initially very finicky, is now exploring her own talents in the kitchen and her palate has greatly expanded (she now orders salmon everywhere we go-and together we can make a fabulous salmon at home!).  My 4 year old tells people he’s going to be a “daddy chef” and asks me to put his apron on him so he can help me cook.  Now, this Peanut Butter Cup Bar recipe certainly isn’t a healthy recipe, and it certainly won’t give your kids any nutrition, but it is so easy and gives my 4 year old such a sense of accomplishment to be able to make a dessert that everyone enjoys.  It is a great recipe to start getting your own kids into the kitchen with you!  And who knows, maybe if you get them interested in making dessert, helping you make vegetables will soon follow!

SpoonLicking

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Peanut Butter Cup Bars

This is a delicious, no-bake bar, perfect for making with the kids!
Author Lane Patten

Ingredients

  • 1 Cup Creamy Peanut Butter
  • 1 Cup Butter
  • 2 1/2 Cups Powdered Sugar
  • 2 Cups Crushed Graham Crackers
  • 1 1/2 Cups 12 ounces Semi-Sweet Chocolate Chips

Instructions

  1. Mix peanut butter, melted butter and powdered sugar in a large bowl.
  2. Stir in crushed graham crackers.
  3. Spread peanut butter mixture in a 9 x 13 pan.
  4. Melt chocolate chips, stirring frequently to ensure the chocolate doesn't burn. (This can be done using a double boiler over low heat, or using a microwave on medium power, stirring every 30 seconds until melted)
  5. Spread melted chocolate over peanut butter mixture.
  6. Refrigerate until chocolate is hardened.
  7. Cut into squares, serve and enjoy!

 

Filed Under: Dessert Tagged With: Chocolate, cookbooks, Dessert, journey, kids in the kitchen, no bake, peanut butter

Dixie Pie

December 31, 2015 By Holly 3 Comments

Dixie Pie Overhead (edit)

Ya’ll. This pie is the stuff that holiday dreams are made of, I promise. A twist on the classic pecan pie, it is made with walnuts instead of pecans, and peppered with chocolate and a hint of bourbon. I was first introduced to it as a kid at our annual Thanksgiving celebration we shared with good friends (Hi Pam!). The mother of the family we celebrated with used to make a pie for every child present, each with our own can of whipped cream. While I don’t recommend the pie-per-person serving size (this pie is really quite rich!), I do recommend you make more than one if you are planning a gathering of more than three or four people. …

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Filed Under: Dessert Tagged With: bourbon, Dessert, Dixie, Pie, pie crust, Walnuts

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We are Lane & Holly, the creators of With Two Spoons. We are friends, coworkers, mamas, and home cooks. Our belief is that community is built around the table. Come along as we share our kitchen adventures.

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