recipes

In a saucepan pour the heavy cream and add the chopped mint leaves.

Set the fire to a medium heat and let it simmer for few minutes, the moment its simmering take off the cream from the heat and set aside.

Strain the cream from the leaves and discard the leaves.

In a separate saucepan, melt the chocolate and butter stir until a boiling point.

Mix in together the cream, chocolate, butter until such time the butter is melted and smooth keep stirring to evenly mix.

Remove from the heat then set aside to cool until firm and hard.

Scoop a teaspoon and roll it in your palm to circle the shape of the truffle.

Once it sticks in, use light cocoa powder to thicken.

Continue doing until the remaining truffles.

Melt in the chocolate to coat and dip in the truffles one by one and let it cool or keep refrigerating for hours.

Chop the dark chocolate into small pieces and put in a microwave safe bowl.

Heat up the cream in a sauce pan over medium heat and simmer.

Once the cream is simmering, mix with chocolate.

Stir until well blended.

Then add the zest of the orange and the cranberries and mix well.

Cool until hardened.

Place balls on a baking sheet lined with aluminum foil or parchment paper.

Cool again.

Melt the chocolate candy coating and dip the cooled truffles one by one, place back on baking sheet.

Sprinkle chopped nuts on truffles if desired.

Once all truffles are completed, cool again until set.

Chop the chocolate finely and set aside.

For the candy canes, you can use a sealed plastic bag and use the rolling pin to roll and smashed out the crushed candy into smaller tidbits.

Heat the saucepan and add the cream allowing it to boil until bubbles will appear.

Then pour the cream into the chopped chocolate and stir allowing the cream and the chocolate to mix together.

Add the mint extract and the butter into the mixture until such time the butter is melted and smooth.

Remove from the heat and let it cool in a refrigerator for about 2 hours.

Once firm enough to scoop, use a teaspoon or scooper to form the truffles.

Roll it over in your palms to achieve a round shape.

Melt the candy coating in a microwave.

Dip in one by one the truffles and let it cool.

After each truffle is covered, roll in the candy cane pieces to coat, or just sprinkle them on top.

Chop the white chocolate and mix with salt and butter in a bowl.

Heat a saucepan and add the eggnog over medium heat then let it simmer.

Stir the mixture while on simmer and if the bubbles are forming up on its edges, remove from fire and pour over the chopped white chocolate.

Set aside for few minutes while stirring to mix evenly and soften the chocolate.

Make sure the chocolate are dissolved well in the mixture, if not use the microwave to add extra heat.

Add the nutmeg and refrigerate to let it cool.

When the mixture becomes hard and firm, use a scooper or a teaspoon to scoop forming it into a truffle.

Roll the balls using your hands to round its shape.

If it becomes sticky use the powdered sugar to prevent from sticking together.

For your coating, melt the white chocolate and dip the truffles one by one, you can add the nutmeg to sprinkle it on top.

Set the truffles aside or keep it cool in a fridge.

Prepare a baking sheet with either aluminum foil or parchment paper.

Heat the saucepan over medium heat, put the butter, sugar, water and salt, stir until the sugar dissolves in the pan and the butter melted.

Continue stirring until it comes into boil then remove from the heat and add vanilla extract and cashews.

Transfer the mixture into the separate pan and set aside.

Melt the white chocolate in the microwave oven.

Stir frequently in order not to overheat.

Remove from the heat when it is already cooked then pour the white chocolate on top of the toffee candy spread evenly in the layer.

Use the remaining cashews to top the mixture, sprinkle on top and set aside to let it cool.

Refrigerate to thicken.

Once firm invert the toffee and spread the remaining white chocolate at the back portion of the toffee.

Refrigerate for an hour.

Once harden break the toffee into pieces and store in a container.

Prepare a baking dish with either aluminum foil or parchment paper.

Melt the butter over medium heat.

Once it is melted mix in the sugar, salt, corn syrup and stir frequently until the sugar is completely dissolved in the mixture.

Bring to boil and then add hazelnuts.

Continue stirring to evenly cook the candy.

Once a caramelized color will appear, remove from the heat and pour t in a prepared baking pan and then let it cool.

Melt the chocolate chips in a microwave safe bowl.

Once melted, pour over the prepared candy.

Keep refrigerated to let it cool.

Prepare a baking sheet with aluminum foil or parchment paper.

Heat a saucepan on medium heat then add the sugar, corn syrup and water.

Continuously stir until the

sugar is already dissolved.

Let it boil for about 2-3 minutes, stir once in a while so the mixture will not burn.

Remove from heat

and add the peanut butter, stirring in the mixture to dissolve until its melted butter.

Transfer the mixture in a prepared pan with lined foil and spread the thickness evenly using a knife or spatula.

Set aside for few minutes and let it cool.

Remove the candy from the pan and store in an air tight container or keep refrigerating for up to 2 weeks.

Prepare a baking pan with foil or parchment paper.

Bake the almonds in an oven until they become a golden brown.

Set aside to cool then finely chop.

In a heavy sauce pan, mix the sugar, butter, corn syrup, salt and water stir frequently until such time the butter is melted and sugar is already dissolved.

When mixture becomes brownish, take it off from the heat and add vanilla extract and the almond.

Stir to mix evenly the mixture.

Pour the toffee in a baking pan then set aside to cool.

Melt the chocolate in a sauce pan, pour over the top of cooled toffee.

Use the knife or spatula to evenly spread and sprinkle any remaining almonds on top.

Let it cool or refrigerate.

Twist the foil in a pan to remove the toffee cutting it in a bite sized squares.

Toast the almonds in a baking dish in an oven until they becomes brownish in color and gives off a fragrant aroma.

Let them cool.

Prepare and line the cookie dish with a foil or you can use the cooking spray.

In a heavy pan, mix in the butter, sugar, water and corn syrup.

Put the pan over medium heat.

Frequently stir the mixture in order the sugar to be dissolved and the butter to melt.

Let it boil and stir constantly.

Once the mixture in the pan has reached its maximum 300 degrees you can remove from the heat and pour the mixture in a separate tray and spread evenly on the top.

Set aside and let it cool.

Once cooled, Chop the candy into chunks and break apart from each other.

Prepare the chocolate, heat it in a microwave until melted then dip individually the candy.

Placed the dipped candy in a tray with aluminum foil and let it cool.