It is the week before Christmas, and it seems like sugar is merrily making its way into our home! My little 9 year old has discovered a love for making recipes, which has been a load of fun. I’m eager to steer her toward more healthful recipes come the first of the year!
{Like this one: Chocolate Bliss Balls–3 ways!}
This awesome Andes Mint Cookie recipe is one that I make every year at Christmastime. It is so easy, and has 2 of my favorite holiday flavors, chocolate and mint! They are simple, pretty and oh so yum. I double or triple the batch, make a bunch of balls and freeze them until needed. I love the ease of baking just a few, right before heading out to our different Christmas celebrations. I also love that I have them in the freezer just in case a friend pops by, it is fun to have a little treat to bake at a moments notice!
Andes Chocolate Mint Cookies
1 box Devils Food Cake Mix
2 eggs
1/2 cup oil
Andes mints, unwrapped and cut in half
~Dump all into a large bowl, beat until combined.
~Roll into one inch balls. (I just use a pampered chef small scoop and skip the rolling)
~Bake @ 350 for 6-7 minutes. (Don’t over bake, you want them soft.)
~Immediately, push an andes mint gently down in the center of each cookie.
~Wait a minute or so, until the top of the mint turns melted and shiny, then take a toothpick or tip of a knife and swirl the melted mint into a circle, creating swirly beauty. (my girls love doing this part)
~Let cool so the chocolate will set before putting on a platter.
Ok, so usually I am all about de-cluttering, so adding what could be considered just another kitchen appliance is a bit out of character for me, but I didn’t have much choice…and now I am quite happy about that!
We opened a few early Christmas gifts, and one sister got the other sister a ‘babycake’ cake pop maker. My first thought was, “oh my, another thing to store and have to get rid of when it just sits there unused” But I think I was wrong to so harshly judge our new appliance friend.
If you are looking for a last minute gift idea, this might just be the thing. All 3 of my girls were super excited to try it out (age 9, 11, and 13). We did just that tonight, and I was very surprised at how much I love this thing!
It heats up quickly and the red light turns green when it is ready. You add a tablespoon of batter to each hole, and in 4 minutes, you have cute little cake bites. It comes with a great recipe book full of different cake recipes & donut hole recipes, a handy tong tool to get the hot holes out of the baker when done, a cooling tray, sticks, & an injector to make little jelly filled babycakes. I love that you don’t have to heat the oven up, which means more baking when summer comes! I am eager to experiment with more wholesome ingredients.
Tonight we made Glazed Lemon Cakepops and Apple Cider Cinnamon Sugar donut holes. Both were amazing. There are directions on how to use a simple cakebox mix, but also recipes to make from scratch. I was super impressed with the Lemon Cakepop recipe. It called for real lemon zest, lemon juice and lemon extract. It was so moist and delicious. It made 24 pops, which is perfect. I love that you feel like you are getting a decadent treat, but really it is only a bite–if you can stop at just one. I like that it only makes a small amount, as I don’t really want these sitting around the house for too long!
The Apple Cider Cinnamon Sugar donut holes were perfection. Super easy to make, and right when they are done baking you toss them into a paper bag of cinnamon sugar mixture. The recipe made 36 donut holes. I am having my family over for Christmas brunch and these beauties are going to be served! They would also make a great homemade gift for the neighbor. We are in the middle of a winter storm here in Nebraska, so I think it would be quite fun to put on our snow boots and dig our way next door to deliver hot, homemade donut holes to our neighbors. We just might!
I have a handful of what I call ‘heart friends.’ You know, the kind where you feel that your hearts are literally knit together and could not imagine life without. Well, that is what I call my friend Ann. We have known each other for years, and being her hairstylist for years has kept us getting together regularly every 5 weeks. Thank goodness her hair takes at least 2 hours, because we always have so much to share and it takes at least this long to get caught up!
A form of ‘therapy’ that Ann brought this last visit was a beautiful Christmas gift of Homemade Blackberry Brandied Truffles. Oh. My. Yum.
I cannot tell you how delicious these are. The nuts are crunchy, the chocolate deep & creamy, a hint of blackberry. They are amazing.
She handed them to me sheepishly knowing I usually eat pretty healthy. I reassured her that when it comes to dessert I do it right! I may not do it often, but you bet I’m gonna eat her homemade goodies and enjoy every, last bite. Cancer survivors learn how to live fully, and I think eating a real dessert once in awhile fits perfectly into living fully!
The minute I bit into one of these truffles, my eyes got big, and I knew I had to share this little treasure of a recipe with you all! Enjoy…every last bite!
Blackberry Brandied Truffles
1/2 pound chopped bittersweet or semisweet or milk chocolate (don’t use unsweetened!) (I like the dark chocolate the best 🙂
4 tablespoons (1/2 stick) unsalted real butter
2 large egg yolks
2 tablespoons of blackberry brandy
COATING CHOICES: coconut or almonds (either sliced or crushed) but definitely toasted! Toast in the microwave 30 seconds at a time, stirring every 30 seconds. The presentation is beautiful when you use different coatings!
SURPRISE IN THE CENTER CHOICES: nothing (great as is!) or tuck a well-drained maraschino cherry inside or a whole almond.
Directions:
Melt chocolate & butter together in the microwave until hot, being careful not to scorch the chocolate.
Wisk in the egg yolks until mixture is shiny.
Stir in the brandy.
Put in the refrigerator until cool enough to form into soft balls.
Use a teaspoon size cookie scoop, leveled off, for each truffle. If desired, tuck in a cherry or almond & roll into a ball. Coat the ball as desired. Put each truffle in a miniature muffin liner or paper nut cup (can be purchased at Hobby Lobby in the cake decorating section).
Store in refrigerator.
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Tips:
To make orange flavored truffles, you can use Gran Marnier in place of the blackberry brandy. It is more pricey, but I just read online that you can go into your local liquor store and ask for an “airline bottle” of Gran Marnier. The commenter said she does this all the time for recipes that call for small amounts of liquor.
says is true about US!
God speaks blessing over each of us. The best gift we can give to our children is to teach them to listen to His truth about them!
The Story of “What’s True About You?“
This book is really precious. The watercolor illustration is soft, sweet and draws you in. The message is priceless. I love that you can personalize the book with a child’s gender & name, and that is just what I did! A certain little someone in my life is going to get it for Christmas, and I know he is going to think it is pretty neat to see his name in a book!
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I’m excited to be giving away 3 copies of this book, one being a personalized copy! Just follow the easy steps below & GOOD LUCK!
~Neighbors
DIY Personalized Canvas
I have made one of these for myself and for a special friend, and plan on making a few more to give away at Christmas. I love how personalized you can make these, and since they are such a simple design, it goes with just about every type of decor. I plan on making one that says “Be Still” & one that has some snowflakes in the background – you can get all kinds of wooden letters, fonts, & shapes at your local craft store – and that says “Let It Snow.” The possibilities are endless! Click here for step- by- step instructions.


















































