4ozhalf of 8-oz package cream cheese, cut into cubes, softened
½cuphazelnut spread with cocoa
2cupsdark chocolate chipsabout 12 oz
2tablespoonsshortening
2tablespoonschocolate candy sprinkles
Instructies
Heat oven to 375°F.
Make and bake cookies as directed on pouch, using oil, water and egg.
Cool completely, at least 15 minutes.
Line cookie sheet with waxed paper.
In food processor, place half of the cookies.
Cover; process until fine crumbs form.
Remove; set aside.
Repeat with remaining cookies.
Return first batch of crumbs to food processor; add cream cheese and hazelnut spread.
Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes.
Using small cookie scoop, shape mixture into 1¼-inch balls; place on cookie sheet.
Refrigerate 15 minutes.
In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips are softened and mixture can be stirred smooth.
Remove half of the cookie balls from refrigerator.
Using 2 forks, dip and roll chilled cookie balls, one at a time, in melted chocolate.
Return to cookie sheet; immediately decorate top with sprinkles.
(If chocolate has cooled too much, reheat in microwave.)
Refrigerate truffles about 10 minutes or until coating is set.
Repeat with second half of cookie balls.
Store covered in refrigerator
Notes / Tips / Wine Advice:
Make-Ahead Magic
Truffles can be frozen in airtight containers with waxed paper between layers. Store up to 3 months.
Festive Touch
Place truffles in colorful paper candy cups or miniature cupcake liners for serving.
1packageregular active or fast-acting dry yeast2¼ teaspoons
1cupvery warm water120°F to 130°F
2tablespoonsshortening
1egg
Instructies
In large bowl, mix 1¼ cups of the flour, the sugar, salt and yeast.
Add warm water, shortening and egg; beat with spoon until smooth.
Stir in remaining 1 cup flour until smooth.
Scrape batter from side of bowl.
Cover loosely with plastic wrap and cloth towel; let rise in warm place about 30 minutes or until doubled in size.
Grease 12 regular-size muffin cups with shortening or cooking spray.
Stir down batter by beating about 25 strokes.
Divide batter evenly among muffin cups.
Let rise 20 to 30 minutes or until batter rounds over tops of cups.
Heat oven to 400°F.
Bake rolls 15 to 20 minutes or until golden brown.
Serve warm.
Notes / Tips / Wine Advice:
Make-Ahead Magic
Get a jump on your holiday baking by making these rolls ahead. Freeze the cooled rolls in a resealable freezer plastic bag for 2 to 3 months. To reheat, remove from bag and wrap rolls in foil. Bake at 350°F for 20 minutes or until hot.Festive Touch Sprinkle the rolls with sesame seed or poppy seed before baking.
Grease 9-inch round pan with shortening or cooking spray.
Arrange 8 balls of dough evenly around outside of pan; place 4 balls in center.
Cover loosely with plastic wrap; let thaw and rise in warm place 2 to 3 hours or as directed on package.
Heat oven to 350°F.
In small bowl, mix flour, butter and hot water.
Spoon into decorating bag fitted with #4 writing tip.
Pipe mixture onto center of each ball in snowflake design, 1 to 1½ inches in diameter.
Bake 20 to 25 minutes or until golden brown.
Immediately lift buns from pan (do not turn upside down).
Serve warm.
Notes / Tips / Wine Advice:
Make-Ahead Magic
These buns can be baked and frozen up to 3 months in advance. Freeze cooled buns in resealable freezer plastic bags. To reheat, remove rolls from bag and wrap together in foil. Bake at 350°F for 15 to 20 minutes or until warm.
In large bowl, stir together 2 cups of the all-purpose flour, the whole wheat flour, 2 tablespoons brown sugar, the table salt and yeast.
Add warm water; beat with electric mixer on low speed 1 minute, scraping bowl occasionally.
Beat on medium speed 1 minute, scraping bowl frequently.
With spoon, stir in enough remaining 1½ to 2½ cups all-purpose flour, ½ cup at a time, until dough is soft and leaves side of bowl.
On lightly floured surface, knead dough 5 minutes or until smooth and elastic.
Grease large bowl with shortening or cooking spray.
Place dough in bowl, turning dough to grease all sides.
Cover loosely with plastic wrap and cloth towel; let rise in warm place 1 hour or until doubled in size.
Line 2 large cookie sheets with cooking parchment paper; spray paper with cooking spray.
Divide dough into 18 equal pieces.
Shape into rolls; place 3 inches apart on cookie sheets.
Cover loosely with plastic wrap; let rise 30 to 45 minutes or until almost doubled in size.
Heat oven to 425°F.
In large stockpot, heat 2 quarts water to boiling.
Stir in baking soda and 1 tablespoon brown sugar until dissolved (mixture will foam).
Reduce heat to low.
Carefully place 3 rolls in simmering water.
Cook 30 seconds; turn and cook 30 seconds longer.
With slotted spoon, remove rolls and return to cookie sheet.
Repeat with remaining rolls.
In small bowl, beat egg yolk and 1 tablespoon water.
Brush egg mixture over each roll.
Using scissors or serrated knife, cut ½-inch crosses in center of each roll.
Sprinkle with coarse salt.
Bake 10 to 15 minutes or until deep golden brown.
Remove from cookie sheets to cooling racks.
Serve warm or at room temperature.
Notes / Tips / Wine Advice:
Make-Ahead
Magic Rolls can be made and shaped a day before baking. Once they’re placed on the cookie sheets, cover with plastic wrap and refrigerate overnight. Remove rolls from refrigerator and let stand at room temperate 30 minutes or until almost doubled. Continue as directed in Step 4.
Festive Touch
Serve rolls warm with a specialty mustard or flavored butter (see Butter Trio).
Spray large sheet of heavy-duty foil with cooking spray.
Cut bread diagonally into 24 slices to within ½ inch of bottom of loaf.
In medium bowl, mix pesto and cheese; spoon and spread mixture between slices.
Securely wrap loaf in foil.
Bake 15 to 20 minutes or until hot.
Notes / Tips / Wine Advice:
Make-Ahead Magic
You can assemble the bread and wrap it in foil up to 8 hours ahead of time. Keep it in the refrigerator until you’re ready to bake it.
Festive Touch
Rather than make just one kind of pesto-cheese mixture, why not make both and alternate it between slices of bread? Just mix ⅓ cup of each pesto with 1 cup of cheese.
Kitchen Secrets
If you don’t have heavy-duty foil, use two sheets of regular foil.
1packageregular active or fast-acting dry yeast2¼ teaspoons
½cupmilk
¼cupbutter
2tablespoonswater
1egg
1cupshredded Cheddar or pepper Jack cheese4 oz
½cupchopped red bell pepper
2tablespoonschopped seeded jalapeño chilesabout 2 medium
1tablespoonbuttermelted
1tablespoonpineapple juice
Instructies
In large bowl, stir 2 cups of the flour, ⅓ cup pineapple juice, the brown sugar, salt and yeast with wooden spoon until well mixed.
In 1-quart saucepan, heat milk, ¼ cup butter and the water over medium heat, stirring frequently, until very warm (120°F to 130°F).
Add milk mixture and egg to flour mixture.
Beat with electric mixer on low speed 1 minute, scraping bowl frequently, until flour mixture is moistened.
Beat on medium speed 1 minute.
Stir in enough of the remaining 1½ to 2½ cups flour, about ½ cup at a time, then the cheese, bell pepper and chile until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
On lightly floured surface, knead dough about 5 minutes or until smooth and elastic (sprinkle surface with more flour if dough starts to stick).
Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides.
Cover loosely with plastic wrap and cloth towel; let rise in warm place about 1 hour or until doubled in size.
Spray 24 regular-size muffin cups with cooking spray.
Gently punch fist into dough to deflate.
Divide dough into 24 equal pieces.
Using floured fingers, shape each piece into a ball, pulling edges under to make a smooth top.
Place dough ball, smooth side down, in each muffin cup.
Cover loosely; let rise in warm place about 30 minutes or until doubled in size.
Heat oven to 375°F.
Uncover rolls; bake 15 to 18 minutes or until golden brown.
Remove from pan to cooling rack.
In small bowl, mix 1 tablespoon melted butter and 1 tablespoon pineapple juice.
Brush over tops of rolls.
Serve warm or cool.
Notes / Tips / Wine Advice:
Make-Ahead Magic Cool rolls after baking, and place in a resealable freezer plastic bag; seal bag and freeze up to 3 months. To reheat, remove frozen rolls from bag; wrap together in foil. Bake at 350°F for 15 to 20 minutes or until warm.
