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


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!


Pumpkin Snickerdoodles



Yields 24 cookies 

These cookies are ADDICTIVE giving meaning to the “other drugs” part of this blog. The combination of pumpkin with the spices is seriously delicious and pairs so well. In this recipe, I used a pumpkin spice mix,  however, I also included a recipe to create this heavenly combination of spices. These cookies are crispy on the outside and fluffy and light on the inside; they are a serious win in the cookie department. The crunchy exterior is from chilling the cookie dough prior to baking. This step seems redundant but I tried this recipe without chilling it and it just didn’t have the same effect. 

 

This Snickerdoodle recipe is one our family does at Christmas time but in the spirit of Halloween, I added the pumpkin puree and spice mix. These cookies can be made in advance and prior to baking can be frozen and baked fresh another day (keeps in freezer up to 3 months). Talk about being prepared! Make these for family and friends today, I promise they will be a hit at your Halloween party! 

 

Pro Tips

What does “Do not Overmix mean”? So vague, here is an explanation as how to not overmix in the two most important stages of making cookies. 

  • Creaming the sugar and butter: The whole point of creaming sugar and butter is to combine the fat and sugar by incorporating air into the two. For cookies in particular we do not want too much aeration, so beat the sugar and butter for 3 minutes, or until the sugar crystals have dissolved. As for cakes you want maximum aeration, so you would cream together for 4-5 minutes. 
  • Overmixing the dry and wet ingredients:

It means when the gluten in the flour is overworked it can make a chewy, glutenous cookie or for any baked bread, cake muffins etc. My tip for not “overmixing” is to add all the dry ingredients in at once (without making too much of a mess), and mix until the flour is just about combined. 

You’ll Need

  • Large mixing bowl
  • Medium Mixing Bowl
  • Small Bowl
  • 2 parchment lined baking sheets
  • Standing mixer or Hand held beater 
  • Spatula 
  • Measuring cups 

Ingredients

Snicker Doodle Cookie

  • 1 1/2 cups all-purpose flour
  • 1 tsp pumpkin pie spice mix
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1 tsp cream of tartar
  • ½ tsp salt
  • 1/2 cup softened butter, unsalted
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 egg yolk 
  • 1 1/2 tsp vanilla extract
  • 1/4 cup pumpkin puree

Sugar & Spice Layer

  • 1 tbl granulated sugar
  • ½ tsp pumpkin spice mix 

Maple Glaze 

  • 1 tbl maple syrup
  • ½ cup confectioners sugar
  • 1 tsp milk (of your choice)

Directions 

  1. In a medium-sized mixing bowl,  whisk flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt. Set aside.
  2. In a standing mixer or an electric on medium-low seed, cream together the butter and sugars for 3  minutes (or until the sugar has dissolved. Add the egg yolk, vanilla and pumpkin puree, mix until well combined. 
  3. Once well combined, add the dry ingredient mixture to the wet ingredients in one fowl swoop! Mix for 1 minute, then scrape down sides then mix for another minute. Ensure that the dough is just about combined, then stop. Cover the bowl with plastic wrap and place in the fridge for 30 minutes. 
  4. In a small bowl, combine sugar and cinnamon. Set aside. 
  5. Remove the cookie dough from the fridge, scoop out dough with a 1 tbl measuring spoon and place on parchment lined baking sheet. Leave 2 inches in between each cookie. 
  6. Roll each cookie in the sugar and cinnamon coating and place back on the baking sheet. Place baking sheets back in fridge for another 30 minutes. 
  7. Preheat oven to 350°F.
  8. Remove cookies from fridge and bake for 12-15 minutes. 
  9. While the cookies are baking, in a small bowl combine the maple syrup, confectioners sugar and milk. Mix until smooth
  10. Remove cookies from oven and allow to cool completely. 
  11. Once the cookies are cooled, drizzle maple glaze over top. 

Salted Caramel Apple Crumble

Serves 10 

Alright this recipe comes in two parts; salted caramel and the apple crumble. I’ve been making this easy apple crumble for a long time and im seriosuly debating not sharing it with you…it’s that friggen good. It can be made in advance and baked during dinner for a hot and delicious dessert. The salted caramel can be made in advance and stored in the fridge for up to two week. 

This is the perfect dessert to serve at Friends Friday or during the holiday season because it makes a TON! The soft and juicy apples are topped with a crunchy oat streusel and the entire dish is drizzled with salted caramel (yes my mouth is watering as I write this). By all means you can buy salted caramel to speed up the process however it will seriously not be as good. This salted caramel recipe is done by Riccardo and is absolutely heaven in your mouth…why fix something that ain’t broken?! 

Caramel Fleur de Sel

Ingredients

  • 1 cup sugar (250 ml)
  • ¼ cup water (60 ml)
  • ½ cup of 35% cream (125 ml)
  • ½ tsp fleur de sel 
  • ¼ cup unsalted butter

Directions

  1. In a small pot over medium heat, combine sugar and water. Do not mix, this is what makes the caramel smooth, trust me. Using a brush dipped in water, brush the edges of the pan to avoid crystallization. 
  2. Once mixture turns golden brown, lower heat to simmer and add cream and salt and mix until smooth.
  3.  Bring to a gentle simmer and add butter. Once combined let cool and transfer to an airtight container. 

Apple Crumble 

  • 6 Cups Granny Smith Apples sliced
  • 1/3 cup granulated sugar
  • 3 tbl flour
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 cup chopped pecans
  • 2 tbl lemon juice

Pecan Crisp Topping 

  • 1/2 cup flour
  • 1/2 cup old fashioned oats
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup butter chopped into pieces
  • 1/4 cup chopped pecans

Directions

  1. Preheat oven to 350 °F. 
  2. Lightly spray a 9×13 inch casserole dish or baking dish with cooking spray.
  3. In a large bowl, whisk together sugar, flour, cinnamon, ginger and 1/4 cup chopped pecans. Add apples and lemon juice and toss until evenly coated. Spread apples evenly in the dish.
  4. To make the crumb topping: In a medium sized bowl mix flour, brown sugar, granulated sugar, cinnamon, and nutmeg. Add the butter and break apart with fingers or a fork until becomes a crumb consistency. Stir in 1/4 cup pecans. Sprinkle streusel mixture on top of apples.
  5. Bake for 40 minutes or until apples are tender and top is lightly golden brown.
  6. Let cool for 5 minutes before serving and top apple crumble with salted caramel.

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.