Christmas Truffles

These are the easiest dessert and look fancy AF. Truffles have been uniquely associated with fancy coffee or high class tea shops. These truffles are so easy to make, especially with a Christmas twist these will be sure to leave your guests drooling! 

Importance of a Double Boiler

When melting chocolate, never and I repeat, NEVER put that stuff in the microwave. Chocolate is delicate and expensive and I can’t think of anything more annoying than going back to the grocery store to re-purchase chocolate because you burnt it in the microwave. 

How do you use it?

Simple! Simmer a shallow amount of water in a saucepan and place a bowl overtop. Once the water begins to simmer, place the chocolate in the bowls to slowly melt the chocolate. Yes a double boiler might seem a little tedious but it renders the best quality melted chocolate. 

Size Matters

These truffles are insanely rich, decadent, sweet, every synonym in the book. You don’t want to overwhelm people, I recommend using a 1 inch cookie scoop or 1 teaspoon measuring spoon and then rolling by hand for even sizes. 

 

Gifting Truffles

Truffles are an amazing gift to give as they look beautiful and are creatively similar to Christmas ornaments. Mixing both Pistachio and candy cane covered truffles allow for a mesmerizing presentation. Serve these in a decorative box or in clear wrapping paper and you’ve got yourself a fantastic hostess gift or dessert. Be sure to keep these truffles in the fridge in the meantime. 

 

Christmas Truffles

These are the easiest dessert and look fancy AF. These truffles are so easy to make, especially with a Christmas twist these will be sure to leave your guests drooling!
Course Dessert, Gift
Cuisine Canadian, French
Keyword Christmas Dinner, Dessert, Gift
Prep Time 30 minutes
Chilling 3 hours
Total Time 3 hours 30 minutes
Servings 20 peices
Calories 250kcal
Cost 15$

Equipment

  • Double Boiler

Ingredients

  • 14 oz Dark Chocolate Bakers Brand
  • 10 tbsp Heavy Cream
  • 1 tsp Vanilla Extract

Instructions

  • Prepare and measure out all ingredients
  • In a double boiler, combine chocolate, cream and vanilla. Mix until melted. 
  • Transfer chocolate into a separate bowl, cover with cling film and allow to set in the fridge for 2 hours.
  • Meanwhile, coarsely chop pistachios and crush candy canes finely. 
  • Using a melon baller, cookie scoop or a teaspoon, scoop out chocolate mixture and roll into a ball.
  • Roll truffles in pistachio or candy cane garnish. Place on a tray or keep in fridge till serving.

Let us know what you think by leaving a comment below or tagging us @butterandotherdrugs


Pistachio Nougat

Follow the homemade gift train during the holidays and make this incredible pistachio nougat. It keeps up to 3 weeks in an airtight container, so prefect to prep a whole bunch to giveaway during the holidays. 

 

Pistachio nougat is my fave dessert during the holiday season. However, finding a nugat that has my favourite nut and nothing else is hard to find. So I decided to make my own. This nougat recipe is my favourites as it yields such a silky and smooth nougat with a slight chew. You can omit the pistachos for your favourite nut, however stick to the same quantity. 

Pro Tips

  • When gifting homemade treats, I like to include the recipe on an index card. Feel free to write it out yourself, or print it on nice paper. That way the recipient can make them themselves and now it’s the gift that keeps on giving! Be sure to include my website name so they can peruse all my recipes, now you’re looking like a foodie champ! 
  • As the nugat is individually wrapped in parchment paper, I recommend presenting the gift in a nice christmas box or a decorated mason jar.

Wrapping The Nougat

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Pistachio Nugat

Silky smooth pistachio nougat is the perfect holiday sweet to gift or to serve for dessert!
Course Dessert
Cuisine Canadian, French
Keyword Dessert, Nugat, Pistachio
Prep Time 5 minutes
Cook Time 15 minutes
Resting time 2 hours
Total Time 2 hours 20 minutes
Servings 3 dozen
Calories 200kcal
Cost 10

Equipment

  • Baking Dish
  • Parchment Paper
  • Candy Thermometer

Ingredients

  • 2 cups White Sugar
  • 3/4 cups Clear Corn Syrup
  • 3/4 cups Liquid Honey
  • 1/4 cup Water
  • 1/4 tsp Salt
  • 2 Egg Whites Room temperature
  • 1/4 cup Butter Softened
  • 2 tsp Vanilla Extract
  • 1 cup Pistachios Or nut of choice

Instructions

  • Generously spray or butter 11 X 8 baking dish then line with parchment paper and generously spray parchment paper. Set aside. 
  • Measure out all ingredients. 
  • In a medium pot, on medium heat, combine the sugar, corn syrup, honey, water and salt to a boil, till it reaches 250 ℉.
  • Meanwhile in a stand mixer (using the whisky attachment), or with hand beaters, beat egg whites till stiff peaks form. 
  • Once the sugar mixture reaches 250, add ⅓ of the mixture to the egg whites while machine is still running, drizzling slowly avoiding the beaters for 4 minutes. 
  • Return the remaining sugar mixture to the heat until it reaches 310℉. 
  • While the machine is still running, drizzle remaining sugar liquid avoiding the beaters and beat for 10 minutes. 
  • Then, add the vanilla and butter, beat until combined, 30 seconds, then with a spatula, fold pistachos into mixture. The mixture will begin to harden so work quickly! 
  • Pour nougat mixture into prepared pan and press down mixture with oiled hands. 
  • Let stand for 2 hours then cut into squares and wrap in parchment paper. 

Tried this recipe? Tag us @butterandotherdrugs or leave a comment below!


Chocolate Dipped Honeycomb

Christmas is all about giving back to your community, dinners with friends and family and of course the gifts. Which makes the holidays an expensive time of year. Gifting specialty homemade treats is a great hostess or for a gift exchange present. That Is why gifting food, made with love (of course), are a great way to lower your expenses this holiday season. 

 

This chocolate dipped honeycomb  is such an easy recipe and you more than likely have ALL the ingredients in your pantry. Honeycomb is a crunchy toffee treat that’s been around for ages, and is typically associated with the holidays. This treat is super easy to make and looks like it was made professionally! It takes 20 minutes from start to finish, so let’s get cracking! 

Pro Tips

  • Making any type of candy requires a candy thermometer. Sugar is very finicky and once it reaches a certain temperature, you can’t go back. When making candy stick to the directions as precisely as possible!
  • To make the honeycomb even more special, find a nice gift box to put them in. The dollar store or any department store is stocked with beautiful boxes for cheap! Pick up a few and give yourself a pat on the back for pulling a Martha Stewart during the holidays. 
  • Honeycomb is characterized by its bubbly center. To keep as many of the bubbles as possible, do not touch the baking dish once the mixture has been poured in, just let it settle on its own.

Here's What You're Gonna Do

First, measure out all your ingredients, this recipe comes together very quickly so you need to have everything prepared. 

In a medium saucepan over medium-high heat, add the sugar, water and honey, allow it to reach 300 F without mixing it. 

Once your sugar reaches 300 F add the baking soda and whisk, once combined quickly transfer it to your prepared baking dish. Do not touch it or try and even it out, let the honeycomb do it’s thing. 

Allow it to cool for 20 minutes then remove it from your dish. Using your hands break the honeycomb into small pieces. 

Melt the chocolate and dip the honeycomb into the chocolate then allow it to harden on a cooling rack. 

 

Chocolate Dipped Honeycomb

The perfect holiday treat to snack on or to give!
Course Dessert
Cuisine French
Keyword Dessert, Gift
Cook Time 20 minutes
Total Time 20 minutes
Servings 18 peices
Calories 450kcal
Cost 5$

Ingredients

  • 1/2 tbsp Baking Soda
  • 2 1/3 cups Granulated Sugar
  • 4 tbsp Liquid Honey
  • 3 tbsp Water
  • 1 tsp Water
  • 7 oz Preferred Chocolate I used dark chocolate

Instructions

  • Line an 11 X 8 baking dish with parchment paper. 
  • Measure out all ingredients as this recipe comes together very quickly.
  • In a medium pot, combine sugar, honey and water over medium high heat. Heat mixture till you reach 300℉. Do not stir mixture, let it do its thing. 
  • Once your sugar has reached 300l add baking soda and whisk until combined. Transfer quickly to prepared baking dish. Do not touch it, this stuff is insanely hot and will burn you. Allow honeycomb to cool for 30 minutes. 
  • Once at room temp, break honeycomb into desired pieces. 
  • Melt chocolate and dip honeycomb pieces into chocolate. 
  • Allow chocolate to harden and store in an airtight container for up to 2 weeks. 

Notes

  • Making any type of candy requires a candy thermometer. Sugar is very finicky and once it reaches a certain temperature, you can’t go back. When making candy stick to the directions as precisely as possible!
  • To make the honeycomb even more special, find a nice gift box to put them in. The dollar store or any department store is stocked with beautiful boxes for cheap! Pick up a few and give yourself a pat on the back for pulling a Martha Stewart during the holidays. 
  • Honeycomb is characterized by its bubbly center. To keep as many of the bubbles as possible, do not touch the baking dish once the mixture has been poured in, just let it settle on its own. 

Tried this recipe? Let us know by tagging @butterandotherdrugs!


Apple Crumble Muffins

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Did someone say “sweater weather/apple picking?” 

Yields 12 muffins 

 

When I think of fall in Montreal, I think cozy clothes, changing leaves and the annual apple picking pilgrimage. This means everyone has MASSIVE bags of apples lying around (like why do they let us pick so damn many?). Many think that there is only so much you can do with apples…wrong! There are so many recipes and these apple crumble muffins are by far one of my go-to’s. They are easy to whip up and surprisingly have no butter in them, which gives the muffin their addictive fluffy interior.The spicy soft center and crunchy streusel topping is a match made in apple heaven. 

 

Pro Tips

  • When making the streusel topping, using your fingers, rub the mixture between your hands until you’ve formed a sand-like consistency. This should take a minute or two of rubbing your hands together. 
  • When topping the muffins with the streusel mixture, sprinkle an even and thin layer to allow for the muffins to rise and become super fluffy. If the layer of streusel is too thick, the muffins will not rise and will become too dense.  

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Ingredients

Streusel

  • ½ cup flour
  • ¼ cup packed brown sugar
  • ¼ cup rolled oats
  • 4 tbl of room temperature salted butter 

Muffin 

  • 2 cups apples (about 2 large apples or 3 small-ish ones)
  • ½ cup vegetable oil
  • 1 egg
  • 1 tsp vanilla
  • 1 cup whole milk 
  • 1 cup sugar
  • 2 cups flour 
  • 2 tsp baking powder
  • 1 tsp salt

 

Directions

  1. Preheat oven to 375 ℉ and line muffin tins with cupcake/muffin liners. 
  2. Prep your mise! Measure out all your ingredients.
  3. In a medium size bowl, combine the streusel ingredients. With your hands,  rub ingredients together until it has a sandy consistency. Set aside. 
  4. In a measuring cup, combine oil, egg, vanilla and milk (for easy pouring) and mix with a fork until combined. 
  5. In a medium sized bowl, mix the dry ingredients, flour, salt, baking soda, cinnamon, nutmeg and cloves. 
  6. Create a well in the dry ingredients and slowly incorporate the wet ingredients. Do not overmix (meaning, combine the dry and wet until it has just about come together. If you overmix you will get a dense a*s muffin.) 
  7. Shred the apples into the batter and mix until combined. 
  8. Pour mixture into prepared muffin cups.  Top the muffin batter with a thin layer of streusel. Bake for 18 minutes. Do not open the oven…resist the temptation! If you open the oven it can deflate the rising of the muffins..which makes for flat sad muffins. 

Lemon Blondies

Yields 16 squares

I’ll be the first to admit that my baking talents land far below my culinary ones; I have therefore always preferred bringing an appetizer to a party or an event rather than bringing a dessert. Recently however, “Taylor On A Budget” realized that when “old Taylor”  signs up to bring an appetizer, she often waits until the last minute and then runs to the grocery store in a panic, spending more money than she needs to. This started to make me feel like going to someone’s house was more of a financial commitment than it needed to be; hosts want their guests to have fun and contribute something small,  not go out of their way to spend money on an extravagant snack. 

This Lemon Blondie recipe is all about getting creative by utilizing the pantry staples you probably already have- enter the Blondie recipe I wish I had stumbled upon earlier. What is amazing about this recipe is that you probably already have all the ingredients in your pantry and (most importantly) it’s simple to follow. A blondie is essentially a brownie without chocolate; it is buttery, sweet and tastes like heaven!

What you’ll need:

  • Medium size bowl
  • 8 X 8 inch pan
  • Large measuring cup

Ingredients

Blondie

  • ½ cup of butter melted
  • ½ cup of brown sugar 
  • ½ cup of granulated Sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup of flower
  • ½ tsp of baking powder 
  • ½ tsp salt

Lemon Glaze

  • 1 cup confectioners sugar
  • 1 tsp lemon juice
  • 1 tbl milk
  • Lemon Zest for garnish 

 

Directions

  1. In a large bowl, combine melted butter, brown sugar, granulated sugar, egg and vanilla. Mix until luscious and smooth.
  2. Add flour, baking powder, salt and mix dry  ingredients into wet. The batter should resemble the consistency of a chocolate chip cookie dough batter. 
  3. Pour batter onto an 8×8 pan lined with parchment paper or cooking spray.
  4. Bake for 25 minutes at 350 °C. Let cool. 
  5. Lemon glaze; combine confectioners sugar, milk, lemon juice and mix until glossy, set aside. 
  6. Once blondies are cool cut into squares (2X2inch, so total of 16 squares) and lay out on parchment paper, leaving some space in between them. Pour glaze over individual squares and garnish with lemon zest. This allows for a clean finish!