gingerbread truffles

gingerbread truffles~ a great way to recycle cookies

Yes… I said recycle cookies. There’s a lot you can do with store bought cookies to make them divine. Like pulverize them. Yum.It’s so much fun to take baked cookies, pulverize them, add a few ingredients and then POW! – they taste like raw cookie dough. Yum.

You guys know I don’t like to dip things… I’m much more of a drizzly girl- so I did drizzles of royal icing. (That’s the stuff that hardens)

But before I tell you all about how to make ’em, I have some stories for y’all. As you know Christmas happened… and it was a wonderful event,  especially when “Santa” brings me cheese making kits and sewing machines. And cookbooks. And donut pans. And “reading” books, and camera stuff.  Fun things to tinker with in the new year.  I’m totally going to make sundresses and aprons. Or, maybe a pioneer-y sundress with a built in apron? That will be sexy.

Anyway…

My hubby went fishing on Christmas eve and came home with two tuna and a dolphin. (Mahi-Mahi)

I also burned my Yorkshire pudding on Christmas night.There was smoke billowing  from the oven. I added too much drippings to the tin. Whoops. I’ll just blame it on the ameretto sours I was drinking. Hey, it was Christmas and I got a cheese kit. I was happy. 😉

No worries, though. Dinner was fine, and I placed out bowls of vinegar to disipate the smoke smell.

I also managed to sneak in a new recipe that my hubby LOVES! 🙂

I call it cheesy spinach casserole. I know, what a creative name. I’m the master of the obvious.

But, today is truffle day- because you may have a big ol bag of gingerbread boys you want to pulverize.

gingerbread truffles
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Ingredients
  • 1 cup white chocolate chips
  • 3 tablespoons corn syrup
  • 1/4 cup evaporated milk
  • 1 teaspoon vanilla
  • 1 teaspoon ginger
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar
  • 2 1/2 cups gingerbread cookies, or ginger snaps
Instructions
  1. In a microwave safe bowl, melt the chips gently at 45 second intervals, stirring between each.
  2. Add the milk and vanilla.
  3. In a food processor, pulse the cookies until fine crumbs are made.
  4. Stir in the spices, salt and powdered sugar.
  5. Mix the crumbs in with the melted chips.
  6. Refrigerate until firm, and roll into balls.
  7. Coat balls with chopped nuts, granulated sugar, or drizzle with royal icing.
  8. Store in the refrigerator.

 

Written By

mk