Cookie & Cream Cheese Truffle Pops Recipe

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Love these cute and easy Halloween treats!!

Directions for:

Licorice Tree: How-to-video

Cookie Crumbs "Dirt": I made cookie crumbs from chocolate sandwich cookies in my food processor or mini-chopper.  For this 13-inch platter, I used about 3 cups of crumbs (1/2 package cookies)

Royal Icing for "glueing" candy corn fence: Recipe

Cookie & Cream Cheese Truffle Pops Recipe:

Tina Verrelli – epicuricloud.com

Makes 11 Pops

Ingredients:
2 cups crunchy cookies broken into 1 – 1 ½” pieces
(Chocolate sandwich cookies, chocolate biscotti – pretty much any crunchy cookie will work)
3 ounces cream cheese – cut into ½ inch pieces
10-ounces white chocolate candy melts or white chocolate chips
3 teaspoons coconut oil if needed to thin the candy melts/chocolate chips
colored sprinkles
candy eyes
6-inch pop sticks

Directions:
In food processor, process the cookies to make crumbs.  Add the cream cheese and process until well combined.
 
Use a teaspoon or cookie scoop to scoop about 2-teaspoon portions.  Roll into balls.  Place on parchment lined baking sheet and refrigerate for 20 minutes.

While chilling, use the microwave (30-second intervals) to melt the candy melts or white chocolate chips.  Add coconut oil, a teaspoon at a time to reach desired consistency.  Stir until smooth.

Insert a pop-stick into each truffle ball.  Dip and swirl in melted white chocolate.  Dip or sprinkle with colored sprinkles and add a candy eye.

Refrigerate until ready to display and serve.

Can make several days in advance.

Printable Recipe: Cookie & Cream Cheese Truffle Pop

Tuna & Cheddar Whisker Biscuits Recipe

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Tuna & Cheddar Whisker Biscuits Recipe:

Tuna & Cheddar Whisker Biscuits:
Tina Verrelli – epicuricloud.com

Ingredients:
1 (5-ounce) can tuna packed in water, drained
1/3 cup shredded cheddar cheese
1 egg
1 1/3 cups oat flour, plus extra for dusting
1 tablespoon dried catnip (optional)
¼ - ½ cup cold water

You can make your own oat flour in a food processor.  1 ½ cups old fashioned oats makes about 1 1/3 cups oat flour.

Line a baking sheet with parchment paper.

In food processor mince tuna and cheddar until fine texture.
Add egg, oat flour, catnip and pulse together.
While running on low drizzle in cold water slowly until the dough pulls together into a ball.  You may not need all the water.
Divide dough ball into 4 smaller balls, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350 degrees F.
Sprinkle a little extra flour on a work surface.
Roll each ball into a long “snake”.  Use a knife to cut “snake” into small pieces.  Roll each piece into a ball (about the size of chick-pea).  Flatten gently with a fork.
Continue until you have used all the dough.
Bake for about 10-15 minutes, depending on texture you would like; softer or harder.

Let cool compeletly.
Store in refrigerator for a week or freeze for longer.

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Our Favorite Cinnamon Chip Muffins Recipe

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Top of the Muffin to You!

Whenever my girls have a friend or a whole bunch of friends sleep over, these are always the breakfast request!  Cinnamon chip muffins!  Yay!!  My good friend Annie shared a recipe for these with me years ago that uses Bisquick.  It's a very good recipe, but I don't always have Bisquick on hand - so I worked on a new recipe over the past year!  My taste testers never complained once...even when we had muffins 3-days in a row!  ( :  

This new recipe uses self-rising flour which is a low-protein flour - lower protein content in flour makes baked goods like muffins and biscuits super tender.  Also, self-rising flour already includes the salt and baking soda, which is a nice short-cut when you're making muffins early in the AM!  Don't have self-rising flour - here's a substitute.  The buttermilk in the recipe adds tenderness, moisture and a little tang.  Out of buttermilk?  Just add some lemon juice or white vinegar to milk and let it sit a bit.  Here's how.  

Cinnamon chips are delicious nuggets of cinnamon flavor you can add to pancakes, muffins or even these Cinnamon Chip Snickerdoodle Bars!  Some grocery stores carry cinnamon chips in the baking aisle.  Over the years, I've discovered I really love the King Arthur Flour Mini Cinnamon Chips. (not an advertisement, just sharing what I like)  They have a simple ingredient list and real cinnamon in them.  I stock up when they have a good sale running in the fall or winter (they melt in warm weather) and store them in my freezer.  Don't like cinnamon?  These muffins are great with mini-chocolate chips as well and you could omit the cinnamon in the glaze.

Our Favorite Cinnamon Chip Muffins Recipe
Tina Verrelli – epicuricloud.com
Makes 12 standard size muffins

Ingredients:
Muffin:
1 ½ cups self-rising flour
1/3 cup sugar
½ cup buttermilk
1 teaspoon vanilla
1 egg
1/3 cup oil (such as canola)
1 cup cinnamon chips

Cinnamon Glaze:
1 cup powdered sugar
¼ teaspoon cinnamon
½ teaspoon vanilla
2-3 tablespoons milk

STUD Muffin!

STUD Muffin!

Directions:
Preheat oven to 350 degrees.  Lightly grease a 12-cup muffin pan. (I just rubbed mine with a paper towel dipped in a little extra oil.)  In a medium mixing bowl, stir together flour and sugar.  In a small bowl, whisk together buttermilk, vanilla and the egg.  Add the wet ingredients to the dry and stir a few times.  Add cinnamon chips and stir until just combined, being careful not to over-mix.  Scoop into prepared muffin tin (about 3 tablespoons in each.)  Bake for 20-25 minutes.  They should be just golden brown on top and a toothpick inserted should come out mostly clean.  Let the muffins cool in the pan about 3-5 minutes as they are very tender and tend to leave their bottoms in the pan if you remove them right away.  I also use a very thin metal spatula or knife to loosen the edge of the muffins before removing.

While the muffins are baking, stir together the glaze ingredients.  I like to use my hand mixer or chopper to get out all the lumps.

Once the muffins are removed from the pan, place them on a cooling rack over some parchment or a tray and drizzle the glaze all over the warm muffins.    

Notes:
Self-rising flour is a lower protein flour with salt and baking powder added.  The lower protein flour helps make a tender biscuit or muffin.  The added salt and flour are a nice baking shortcut! 

Cinnamon chips can sometimes be found along with the other baking chips at your grocery store.  I really like the Mini Cinnamon Chips available at King Arthur Flour.com.  I buy several bags of them in the cooler weather (so they don’t melt in the mail) and store them in my freezer.

Printable Recipe: Our Favorite Cinnamon Chip Muffins