Wednesday, May 2, 2012

Monday, April 30, 2012

butterfinger truffles

recipe from lets try for labor day people :)


5 ounces semisweet chocolate (not exceeding 61% cacao), chopped
1/2 tablespoon unsalted butter
1/2 cup heavy whipping cream
3/4 cup chopped Butterfinger candy bars (about 4 ounces)
additional chocolate for dipping/coating
additional chopped butterfingers and/or sprinkles for decor


1. Place chocolate and butter in a medium bowl. Bring cream to a boil by using a glass measuring cup in the microwave. Heat 1 to 1 1/2 minutes, or just until the cream begins to bubble. Pour the hot cream over the chocolate mixture. Let it stand for 1 minute, then stir until the chocolate is melted and the mixture is smooth. Stir in chopped butterfingers. Cover and chill until this mixture is firm (at least 2 hours- and up to 24 hours).
2. Line a rimmed baking sheet with waxed paper. Using a small spoon or melon baller, scoop 3/4-inch balls from the firmed-up chocolate mixture. Roll the chocolate gently between your hands to form a ball. It will be sticky and messy. Place it on the prepared sheet. Continue rolling until you have used up all of the chocolate. Place the rolled balls back into the refrigerator to firm them up again (about an hour).
3. Melt some additional chocolate in a small bowl. I just used more of the semisweet chocolate that I used for the truffles. If you melt 1 1/2 cups at a time, that should work out fine. Melting in the microwave works great- just melt in bursts of 45 seconds, stopping after each burst to stir until all is melted and smooth.
4. Remove the chilled chocolate balls from the refrigerator. Use a small spoon to dip the chocolate ball into the melted chocolate. Use another spoon to help cover the ball entirely in a layer of chocolate, and then gently place the chocolate dipped ball onto the waxed paper. Immediately sprinkle chopped butterfingers or decorative sprinkles on top. Continue with remaining chocolate balls and decor.
5. These truffles are best if kept refrigerated until they are ready to serve. They're not a great truffle for gifting in a box. When you bite into them, you will notice how delicate they are. They have a hard chocolate exterior, but when you bite into them the interior will melt right in your mouth. These are heavenly.


*If you are preparing this recipe as gluten-free, just be sure to use a brand of chocolate that is designated as GF.
*If you don't wish to dip these truffles into chocolate, you may choose to roll them in unsweetened cocoa powder instead.
*The finished product will stay fresh and wonderful in the refrigerator for several days.

Kawaiii Cupcakes

1 1/2 Cupcakes Flour
1 1/2 tsp baking powder
1/4 tsp salt
1 stick butter
1 cup sugar
2 eggs
1/2 tsp vanilla
1/2 cup milk
1/2 cup strawberry preserves


1/2 stick butter
3 heaping T cocoa 
1/2 lb confectioner's sugar
1/2 vanilla
1/4 cup of milk

Mix flour, baking powder and salt. Beat in butter gradually. Beat in sugar and mix thoroughly. Beat in eggs then vanilla and milk. Beat until it mix. Fill cupcakes 1/3 full. Place a spoonful of preserver in the center. Cover with batter. Bake at 175  Celsius. 

For Frosting

Melt butter, in a separate bowl. Mix together cocoa and sugar. Add melted butter, vanilla, and milk and beat at low speed until mixed. Dip cupcakes in glaze and top with chocolate.