Tuesday, December 18, 2012

Christmas Treat Boxes: Pound Cake Truffles (Bourbon Walnut, Raspberry Almond, Chocolate Espresso, and Candied Ginger) and Snickerdoodle Cookies

For Christmas presents this year, I decided to make pound cake truffles and snickerdoodle cookies with cute decorative labels and boxes. I saw this in a magazine and thought it was a great idea.


This is going to be a doosey of a post so here we go. I started off with a cute little Christmas tins I found at a party store (50% off - SCORE!).  I got the truffle holders are miniature cupcake liners from IKEA. The labels I made myself. I was going for a See's candy label in the top of the box experience.


Be prepared, these recipes are rather large. Each truffle recipe makes about 2 to 3 dozen truffles depending on the truffle size. After I made the Christmas tins, I took the extras and brought them into work. I made little labels for each plate so people wouldn't be coming to my desk all day asking me what was what. :)

 




In addition to the truffles, I made snickerdoodle cookies. I will not include the recipe in this post, but it is available under the Recipe tab. Beware, they are delicious. It was hard not to eat them as I made them.

Pound Cake (1 9 inch layer):
1 c. butter, softened
1.5 c. sugar
3 eggs
2 c. soft-wheat flour
1/2 c. milk
1/2 tsp. almond extract
1/2 tsp. vanilla extract

Vanilla Buttercream Frosting (makes 4.5 cups):
1 c. butter, softened
1/4 tsp. salt
4 c. powdered sugar
6 - 7 Tbsp. milk
1 Tbsp. vanilla extract

Bourbon Walnut Truffles:
1/2 of one 9 inch layer of Pound Cake, crumbled
1/2 c. Vanilla Buttercream Frosting
1/3 c. toasted walnuts, chopped
3/4 c. toasted walnuts, finely chopped
2 Tbsp. bourbon
1/2 c. powdered sugar

Raspberry Almond Truffles:
1/2 of one 9 inch layer of Pound Cake, crumbled
1/2 c. Vanilla Buttercream Frosting
1/4 c. seedless raspberry spread
1/4 tsp. vanilla extract
1/2 c. toasted almonds, finely chopped
 almonds, sliced

Chocolate Espresso Truffles:
1/2 of one 9 inch layer of Pound Cake, crumbled
1/3 c. Vanilla Buttercream Frosting
3 oz. semi-sweet chocolate
3 Tbsp. heavy cream
1 single serve packet (0.93 oz.) instant coffee
1 c. cocoa
chocolate covered espresso beans

Candied Ginger Truffles:
1/2 of one 9 inch layer of Pound Cake, crumbled
1/2 c. Vanilla Buttercream
1 c. crystallized ginger, finely chopped (split into 1/3, 2/3)
1/4 c. amaretto liqueur
4 oz. semi-sweet chocolate

Pound Cake:
1. Preheat oven to 300 degrees.
2. Beat butter until creamy.


3. Gradually add in sugar while beating until light and fluffy.


4. Add eggs, one egg at a time, mixing until yellow disappears.


5. Add flour alternately with milk, beginning and ending with flour. Blend after each addition until fully combined.


6. Add almond and vanilla extracts.
7. Pour into greased and floured pan.


8. Bake for 50 to 60 minutes.
9. Let cake cool in the pan for about 10 minutes, then remove the cake to cool completely.


Vanilla Buttercream Frosting:
10. Combine butter and salt until creamy.


11. Gradually add powdered sugar alternating between 6 Tbsp. of milk and mix until smooth.
12. Add vanilla.


13. If desired, slowly add remaining Tbsp. of milk until frosting reached desired consistency

Bourbon Walnut Truffles:
14. Combine crumbled pound cake, vanilla buttercream frosting, chopped walnuts, and bourbon.


15. Form 1 inch balls and place on wax paper.
16. Roll the balls in the finely chopped walnuts.


17. Dust with powdered sugar.


18. Place in mini cupcake liners.


Raspberry Almond Truffles:
19. Combine crumbled pound cake, vanilla buttercream, raspberry spread, and vanilla extract.


20. Form 1 inch balls and place on wax paper.
21. Roll the balls in finely chopped almonds.


22. Top with sliced almonds.
23. Place in mini cupcake liners. 


Chocolate Espresso Truffles:
24. Melt chocolate and combine with heavy cream in a double boiler.


25. Add instant coffee.


26. Combine crumbed pound cake, vanilla buttercream, and chocolate mixture.


27. Form 1 inch balls and place on wax paper.
28. Roll balls in cocoa twice.


29. Top with chocolate covered espresso bean.
30. Place in mini cupcake liners. 


Candied Ginger Truffles:
31. Combine crumbled pound cake, vanilla buttercream, 1/3 cup of crystallized ginger, and liqueur.


32. Form 1 inch balls and place on wax paper.


33. Melt chocolates in double boiler.
34. Dip truffles into melted chocolate and place on wax paper.
35. Immediately sprinkle with remaining crystallized ginger.


36. Place in mini cupcake liners.


37. After all of that, stuff face!!


Original Bourbon Walnut Recipe
Original Raspberry Almond Recipe
Original Chocolate Espresso Recipe
Original Candied Ginger Recipe

Might also enjoy:
Oreo Cheesecake
Pretzel Bites
Bourbon Bacon Brownies
Orange Tequila Cake

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