Monday, December 3, 2012

Kitchen Experiments: Nutter Butter Truffles, White Chocolate Topped Gingerbread and Peppermint Platter

John's new favorite thing I have made

This past Saturday, my mother and I were invited to a Holiday Cookie/Ornament exchange. We were both super excited to try out some new recipes. We decided to get together to make the cookies and she even had the idea to make a peppermint platter to bring them on. So this is a 3-recipes-in-one blog of Nutter Butter Truffles, White Chocolate topped Gingerbread Cookies all served on a Peppermint Platter. Enjoy!

Nutter Butter Truffles
1 package Nutter Butters
1 package (8 oz) cream cheese, softened
White chocolate bark or discs for melting & drizzling
Peanut Butter for drizzling

  1. Crush up the whole package of Nutter Butters, I used my Kitchen Aid mixer. Make sure to put the splashguard on so cookies don’t go everywhere.
  2. Add softened package of cream cheese and mix well.
  3. With hands, form into balls (about the size of ping pong balls). Refrigerate on wax paper on a large platter or cookie sheet.
  4. Melt white chocolate in the microwave, stirring until smooth.
  5. Remove balls from refrigerator and with a toothpick or skewer (I found these easier to use); dip in melted chocolate covering completely. Let cool on wax paper
  6. Melt a little of white chocolate with peanut butter in a bowl. Use a spoon to drizzle the mixture on top of the truffles.
  7. Store in the refrigerator.

White Chocolate Topped Gingerbread Cookies

3 cups flour

2 tsp. Ginger, Ground

1 tsp. Cinnamon, Ground

1 tsp. baking soda

1/4 tsp. Nutmeg, Ground

1/4 tap salt

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

3/4 cup firmly packed brown sugar

1/2-cup molasses

1 egg

1/4 cup granulated sugar

1 tsp. Vanilla Extract

8 oz white chocolate, cut into small chunks

  1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
  2. In a separate bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla and beat well.
  3. Gradually beat in flour mixture on low speed until well mixed.
  4. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
  5. Preheat oven to 350°F.
  6. Shape dough into 1-inch balls and roll in granulated sugar.
  7. Place 2 inches apart on ungreased baking sheets.
  8. Bake 8 to 10 minutes or until edges of cookies just begin to brown.
  9. Immediately press a chunk of white chocolate into the center of each cookie.
  10.  Leave on the cookie sheet until the chocolate begins to melt.
  11.  Use the back of a spoon to swirl it into a little chocolate puddle.
  12.  Remove cookies to wire racks; cool completely.
  13. Store cookies in airtight container up to 5 days.

Serve on your DIY Peppermint Platter:

What you’ll need
Peppermints (can use whatever color you like)
Cookie sheet
Parchment paper

  1. Heat oven to 350 degrees
  2. Place parchment paper on cookie sheet (round or square)
  3. Unwrap candies (there will be a lot!)
  4. Arrange mints in any design you wish on top of parchment paper on a cookie sheet leaving room on the sides.
  5. Bake for approximately 8-10 minutes
  6. Take out and allow to cool on cookie sheet (about 5 minutes)
  7. Remove wax paper from bottom. Be careful, tray is stronger than you might think but still is breakable.

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