Speculoos Whiskey-Ginger Truffles featuring Templeton Rye

It's been 9 {almost 10} long months of soberness for this gal.  Now that the bun is out of the oven, a whole new world of cocktails and spirit-infused goodies are back on my radar. {That is, with some careful planning between feedings.} Just in time for the holidays, too! Good timing.

When it comes to cocktails, whiskey is my liquor of choice. This often comes as a shock to people because it seems that somewhere along the line the idea of being a whiskey drinker was solely reserved for big, burly men. I'm here to tell you that petite women can be fans, too!

So, I was quite excited when I received an email asking if I was interested in playing around with Templeton Rye Whiskey in a truffle recipe. Um, whiskey AND chocolate?! Yes, please! However, it was while I was still pregnant, so I set the bottle aside and started dreaming up ideas to try out after the little tot arrived.

Fast forward to last week, I finally popped open the bottle of Templeton Rye and went to town with creating boozy confections. The goal: to create a truffle that was perfect for gift giving and spreading holiday cheer. For that, I knew I'd need some flavors that bring to mind images of cozy winter sweaters, crackling fireplaces and twinkling Christmas trees.

Along with the bottle of whiskey, I also received some Simply Organic from Frontier Coop ground ginger and vanilla extract. Both actually fit right in with my truffle idea.

The flavors of floral vanilla and spicy ginger were a fantastic complement to the butterscotch and toffee notes of the whiskey. To give the truffles a little extra zing, I coated them in a fine dusting of cocoa powder and pulverized Speculoos cookies. {I haven't been able to get them off my mind ever since I used them in the crumble topping for this pie.}

These truffles taste like the holidays to me; full of spice and warmth, and of course, concealing a boozy kick.

What flavors would you infuse into your homemade truffles? Cheers to homemade holiday goodies!

Disclosure: I was provided with whiskey, spices and a whisk to use for the creation of this recipe, as well as compensation for purchasing the ingredients. As always, all opinions seen here are my own!

Speculoos Whiskey-Ginger Truffles featuring Templeton Rye

For truffles: 
Scant 1/4 cup heavy cream
1 {3.5 oz} chocolate bar {I used Lindt Excellence 70% Cocoa}, roughly chopped
1/8 teaspoon Simply Organic ground ginger
1/4 teaspoon Simply Organic vanilla extract
1 tablespoon Templeton Rye Whiskey

For coating:
About 1/3 cup crushed Speculoos cookies
2 tablespoons unsweetened cocoa powder


1. Place chopped chocolate in a small bowl. Set aside.

2. In a small microwavable measuring cup, pour just under 1/4 cup heavy cream and heat for about 1 minute on high or until just starting to come to a bubble. Pour hot cream over chocolate.

3. Add ginger, vanilla and whiskey and stir together until the chocolate is completely smooth and melted.

4. Cover with plastic wrap and refrigerate for several hours until firm, or overnight.

5. When the mixture has firmed up, scoop by the heaping teaspoonful and roll into a ball. {This is much easier with cold hands!}

6. Place each ball in the bowl of crushed cookie and cocoa mixture; roll around to coat. Continue with remaining ganache.

Keep refrigerated. Bring to room temperature about an hour before serving.

Pumpkin Dutch Apple Pie with Speculoos Crumble

It's November! So, naturally... pie.

You know, when the holidays roll around there are a lot of hard decisions to make. Like how to decorate, and what to buy for family and friends... and most importantly, whether that little space you left for dessert calls for a slice of pumpkin pie or apple pie. No one should have to choose.

This pie is the best of both worlds and you are going to LOVE it.

It's an apple pie smothered in a custardy hug from pumpkin pie filling. It's almost embarrassing to interrupt them, they go so well together.

But you know what really takes this pie over the top?

Cookies. Speculoos, to be precise. Yep, those are the crisp, spiced cookies that Trader Joe's turns into their famous "Cookie Butter."

It just seemed like a logical thing to crush up some Speculoos and add them to the crumbly topping for this pie. The spicy warmth and crunch of the cookies complement the tart apples and creamy pumpkin filling like they were destined to cross paths... sort of like me and Rosner's Appliances!

I'm guest posting over on their blog today and sharing this incredible recipe and fun little story of how I found out we go way back, so make sure to stop by and show them some love! Get the recipe here!

Are you a pumpkin or apple pie person? Will you be trying this two-in-one combo?

Peppermint Truffle Brownies

When you and your significant other have families living in different cities and aren't able to host at your own home, the holidays can get a little crazy.

Steve & I normally spend our holidays "yo-yo"-ing between our families' celebrations. We are lucky they only live about 40 minutes from one another, but it can get to be a complex choreography of back and forth scheduling and timelines. {Read: Stress.}

We LOVE spending time with both of our families and wouldn't give up the opportunity to do so for anything in the world, but by the time the holidays are over, we're pooped.

With Thanksgiving just having passed, we're done with the first leg of our "Holiday Hop" and, though this will be our 9th year taking part in this dance between homes, I can tell you it doesn't get any easier! I gave myself a few days off after Thanksgiving to spend some time in my own home to put up decorations, try new recipes and spend some time away from the computer... but you know I can't stay away for too long!

Over the next few weeks I have some exciting things to share {one thing specifically that I CAN'T WAIT to dish about!!} all in preparation for Christmas and the New Year, and today, I'm starting with dessert. {Are you really surprised?}

Because we're usually bringing dishes to our family gatherings, my contribution is usually dessert. Come to think of it, wherever I'm invited, I'm usually asked to bring dessert! Not that I mind one bit, you know my heart is sugar-coated. :)

I'm always looking for something festive and new to share, and I've got to tell you, I think I found the perfect use for all those leftover candy canes that wind up floating around after Christmas.

These Peppermint Truffle Brownies are SO rich and SO GOOD. They are a spin-off on a peanut butter version of a recipe I found over at Half Baked Harvest that I just knew I had to try. And, oh my gosh, I'm so glad I did.

I brought these over to a casual girls night with some of my gal pals and eyes immediately lit up when they fell upon these babies. {I think candy canes have that effect on most people.} Between satisfied bites, one friend said, "I don't even like chocolate that much, but these are really good." Another friend agreed, mentioning that she's not usually a fan of peppermint... as she reached for a second piece! I took these reactions as a good sign.

Like I said, these brownies are rich and fudgey and gooey and ridiculous. They have a slight tingle from the peppermint extract without being overpowering and are topped with the most luscious chocolate-marshmallow ganache. {I'm now convinced that everything should be.}

Whether you're spending the holidays in your own home or hopping from house to house to spend time with family and friends, these brownies are going to be a welcome addition to the party! Just beware of the consequences: You may never escape dessert duty again!

Peppermint Truffle Brownies
Adapted from Half Baked Harvest

1 stick + 2 tablespoons butter {10 tablespoons total}
1/4 cup milk chocolate {I used chips}
1 cup sugar
1 tablespoon instant coffee*
1 teaspoon vanilla extract
Scant 1/2 teaspoon peppermint extract
2 eggs
1/2 cup cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 cup milk chocolate chips

For "Truffle" Topping
1/3 cup milk chocolate {or semi-sweet} chocolate chips
2 1/2 tablespoons heavy cream
2 tablespoons marshmallow fluff

For Garnish
1/4 cup smashed candy canes
1/4 cup semi-sweet chocolate chips, melted

1. Preheat oven to 350 degrees. Prepare an 8x8 inch pan by lining with overlapping sheets of parchment or foil. This will make it easier to lift the brownie out when it's done.

2. In a large, heat-safe bowl, microwave butter and chocolate at 30 second intervals, whisking each time until melted and smooth.

3. To the chocolate/butter mixture, add sugar, instant coffee {if using}, vanilla extract, peppermint extract and eggs. Whisk together until smooth and well incorporated.

4. In another bowl, sift together the cocoa powder, flour and salt. Add to the wet mixture and fold together until just incorporated {try not to overmix}. The batter will be thick & sticky. Mix in the chocolate chips.

5. Spoon batter into your prepared pan and bake for 18-20 minutes until the top is just set and the edges look a bit puffed. These should be fudgy, so try not to overbake them.

6. Meanwhile, in a small bowl, melt chocolate and heavy cream for your truffle topping by microwaving for 30 second intervals, stopping to mix until shiny and smooth. Once melted, add the marshmallow fluff and mix well until the mixture is uniform. Set aside to cool slightly.

7. When the brownie is ready, remove from oven and allow to cool for about 20 minutes. {If the brownie is too hot, the ganache will melt and run all over the place.} One slightly cooled, pour the truffle topping over the brownie, smoothing out evenly over the top. Sprinkle with candy cane pieces.

8. Refrigerate for 30 minutes to 1 hour until the topping is set. This will make it easier to cut and get pretty pieces.{Note: I actually put mine in the freezer to speed up the process, then forgot about it and ended up with semi-frozen brownies, which actually made it easier to cut.} If you don't care about how it looks, then feel free to dig in, just be prepared for some messiness!

9. Remove from the refrigerator and cut into squares. {These are rich so I kept my squares small. I got 16 pieces out of it.} If you want to garnish even further, drizzle or pipe the squares with melted semi-sweet chocolate before moving onto a serving platter.

*Instant coffee or espresso powder aren't usually detectable in brownies or chocolate-flavored dishes; they simply add an extra boost to the chocolate flavor. However, found that these had a tiny hint of coffee flavor to them. If you're not fond of the taste, you can decrease the amount added to the recipe or omit it altogether.

#WhyICook | Sponsored by Swanson

It should come as no surprise that some of my very favorite memories are linked by a common theme: Food.

- Baking cookies with my mom that will forever be referred to as "rock" cookies because of their tooth-chipping consistency.

- My dad attempting to roast chestnuts in a toaster oven... but forgetting to score them, causing them to hurl through the air like edible ammunition.

- Spending Thanksgiving away from our families while we lived in Dallas and hosting a "Friendsgiving" in our small apartment. 

- Being proposed to on Christmas day with my entire family seated around the dinner table. 

Somehow, food always manages to play a part in the most memorable parts of our lives. While I always had a fondness for food, it wasn't until I was a teenager -- maybe even in my 20's -- that I attempted to become a part of the cooking story on the other side of the stove. 

It started out as dabbling; boxed cakes, holiday baking, one-pot dinners. You know... gateway foods. After I got married, my interest in cooking grew when my husband harmlessly teased me about my skills in the kitchen. {In front of my in-laws!} Soon, my interest became a full-fledged passion... perhaps even a defining characteristic of who I am.

I've often stopped to think about why I started to cook, and more importantly, what caused me to continue to do so. 

I cook because food connects us all.

Food is the ultimate gift. It nourishes. It warms. It fills and fulfills. It appeals to all the senses, engages emotions and triggers memories.

Even my puppy thinks so. {Hearty Turkey Chili}

Food carries on tradition, represents cultures and can even break down communication barriers.

{Curried Brown Rice with Zucchini}

My grandma's famous Arroz Con Pollo Relleno

We cook and share food to celebrate; to commiserate; to congratulate.

{Provencal Potato Gratin}

It can speak a thousand words in just one forkful.

"Let's be healthy."

{Tandoori Marinated Tilapia with Mango Salsa}

{Linguine with Avocado & Arugula Pesto}

{Acorn Squash Stuffed with Spiced Quinoa}

"Let's put our sweatpants on and stay in."

{Pumpkin Lasagna Rolls with Gouda Cheese Sauce}

{Creamy Roasted Poblano & Corn Chowder}

"I love you."



"Let's have a party!"

{Cajun Jambalaya}

No matter how different we are, how busy we get, how far apart we live... we all have the common bonds of sharing food moments with the ones we love. It keeps us

And if we're lucky, those moments will become parts of our story and our memories, connecting us to our past, and to one another.

Swanson and Kitchen Daily have teamed up to share stories from bloggers {including me!} about what brings them into the kitchen. Check out their beautiful slideshow featuring pictures and anecdotes about why we cook.

As the holidays approach, I hope cooking will connect you with your family and friends, gathering around the table to share in the simple joy of sharing a meal and making a memory.

Connect with me, Swanson/Campbell's & Kitchen Daily on Pinterest for recipe ideas that will fill your holidays with flavor!

Disclosure: This is a collaboration between Campbell's and the AOL Lifestyle Contributor Network. Compensation was provided by Campbell's via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Campbell's.

Rosner's Appliances & My Holiday Wish List

November is officially here, and you know what that means: The countdown to the holidays has officially begun!

I am giddy at the thought of all the fun recipes I plan on trying over the next few weeks. The cookies, the cakes, the side dishes... the kitchen will be bustling with activity. For me, the only things that put a damper on holiday cooking are my outdated appliances. Sigh.

Now, don't get me wrong, I'm grateful to have what I have and I've certainly learned to make do... but, gosh would it be nice to have updated appliances that help me instead of hold me back!

I recently got an invitation to visit my friends at Rosner's Appliances in West Palm Beach and take a tour of their brand new, state of the art showroom and the products they have to offer. BOY, was it an eye opener! There are appliances today that practically cook dinner for you. Stove tops that heat up wherever you place the pot {and are immediately cool to the touch when the pot is removed}. Convection ovens that steam your food to perfection! Refrigerators with climate-controlled temperature zones. Swoon!

I was totally in seventh heaven... it was like walking through a kitchen wonderland.

Of course, while I was browsing, I was also taking mental {and possibly written} note of the items that might just come in handy for my own kitchen one day. Soon, I was daydreaming about adding a few of these top-notch luxury appliances to my own Christmas wish list.

This past weekend, I got to bake for their showroom grand opening using their luxury ovens and put the appliances to the test. I'd say they passed with flying colors!

I had so much fun with everyone there, surrounded by shiny new refrigerators, ovens and ranges, that I was inspired to write a holiday poem. It goes a little something like this: 

'Twas the month before Christmas and all through the kitchen

You could hear a lone baker -- a fit she was pitchin'.

Her oven, you see, was just not up to par,

For the cooking to come on a date not too far.

In her cozy apartment, with husband and pup,

She would do what she could without giving up.

But the space was just not what she needed to make

All the wondrous provisions, from turkey to cake.

With Thanksgiving and holidays happening soon,

She'd been dreaming of upgrades to make to that room.

Since she dwelled in the kitchen more often than not,

Some brand new devices would help quite a lot.

But who could assist make her dreams all come true?

Why, Santa, of course. He'd know just what to do.

She gathered some paper and picked up a pen,

And started her letter to her jolly old friend.

"Dear Santa," she wrote, "It has been quite a while.

My last correspondence was when I was a child.

I may now be grown, but I do still believe,

And I hope you can help me before Christmas eve."

"My wishlist this year is not just for me,

But more for my dear friends and sweet family.

They wait all year long at the edge of their seats

For our holiday dinner and fabulous treats."

"If I had a new fridge, and a perhaps a new oven...

They'd help me to possibly double the lovin'!

But I hate to ask something with so great a price...

So, if you don't mind, let me share some advice:

My buddies at Rosner's, they've got what I need,

At prices so fair, it's a deal -- guaranteed.

From Viking to Jenn Air and Monogram, too,

Fhiaba to Thermador... just one will do."

"A convection appliance would help me to bake

In a fraction of time it would usually take.

Some treats for your reindeer or sweets for the Mrs.

Would certainly get you some nice "thank you" kisses!"

"An induction-type cooktop is also quite neat,

In just 90 seconds its easy to heat

A big pot of water and bring to boil

Without all the waiting around while you toil. {And once you have tried it, you'll be oh-so-spoiled.}

Another good reason it's causing such yearning?

An auto-cool feature... more finger-burning!"

Or maybe the latest in healthier cooking,

A convection steam oven is worthy of looking.  

It cooks full of flavor, but leaves out the fat...

And helps slim down bellies from "jelly" to flat! 

{Now, please, dear ol' Santa, don't read into that.}

"So, head right to Rosner's {they know me buy name}

No other appliance store is quite the same,

They're friendly and helpful and sure know their stuff,

They've got so many great things, decisions are tough!"

"I've been a good girl, so I hope you'll consider

One gift from my wishlist - no wrapping or glitter.

Your cookies are waiting, no pressure at all...

I know lugging an oven would be quite a haul."

"So, Santa, good luck as your tasks you complete.

 Happy Baking to all...May your holidays be sweet!"

She sealed up her letter, and dozed off in bed,

Where visions of appliances danced in her head.

And she secretly hoped Santa would grant her wish,

To help her make this holiday time so delish!

Totally cheesy, I know. But I'm hoping, if not this year, Santa will recognize my efforts and deliver sometime in the future. ;)

If you're looking to purchase new appliances before it's holiday cooking go-time, head over to Rosner's. I have a feeling they'll have exactly what you need... and maybe a few extra items for your holiday wish list!

Rosner's Appliances

1480 S. Military Trail

West Palm Beach, Florida 33415

Disclosure: I was compensated for my time to visit, review and promote Rosner's, but as always, the  opinions written here are all my own. I absolutely loved getting to know the friendly and knowledgeable management and staff during my visit and would most definitely consider purchasing appliances from them in the future!

...................................................................

While I was baking at Rosner's I decided to make simple oatmeal cookies to go along with the chocolate chip cookies I had already planned on baking {per my oatmeal cookie-loving husband's request}. Somehow, I always forget about good ol' oatmeal cookies! I was so pleased with how they turned out {the classic Quaker Oats recipe}, that I went home & adapted them to give them a spin. 

Classic oatmeal cookies are amped up with banana and toffee bits for a new twist on an old favorite. These cookies are soft & cake-like... almost like little oat-filled banana breads. For the second batch, I added in some semi-sweet chocolate mini chips, because chocolate never made anything worse. I liked both versions equally! 

I can just imagine putting these out on a holiday dessert buffet and watching them disappear! I think they'd be Santa approved. ;)

Banana-Toffee Oatmeal Cookies

adapted from Quaker Oats

1 stick butter, softened 

1/4 cup + 2 tablespoons brown sugar

1/4 cup granulated sugar

1 egg

1 banana, mashed

1/2 teaspoon vanilla extract

1 cup + 1 tablespoon all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

Pinch of salt

1 1/2 cups rolled oats 

1/2 cup toffee bits {I use Heath Bits o' Brickle}

{Optional} Semi-sweet mini chocolate chips

1. Preheat oven to 350 degrees.

2. In the bowl of a stand mixer, cream together butter and sugars until well incorporated. Add egg, banana and vanilla extract and beat until smooth.

3. In a medium bowl, combine flour, baking soda, cinnamon, salt, and oats. 

4. Add dry mixture to wet and mix until just incorporated. Mix in toffee bits. {And mini-chips if desired.}

5. Bake on a non-stick cookie sheet for approximately 12 minutes or until the edges just begin to brown. When baked through, remove from oven and allow to set on the cookie sheet for about 5 minutes before transferring to a cooling rack.

Makes about 30 cookies.