TalegaTalk

4 thoughts on “TalegaTalk”

1. AMAZING CHOCOLATE CHIP PUMPKIN COOKIES!
   1. Prepare the oven at 375
   2. Whisk 1 can of pumpkin puree, 1 cup of white granulated sugar, 1/2 cup of canola or vegetable oil, 1 large egg and 1 teaspoon of vanilla.
   3. In a separate bowl, whisk 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of cinnamon and 1/2 teaspoon of salt,
   4. In a small bowl, dissolve the baking soda with the milk.
   5. Add both mixtures to the pumpkin mixture. Mix well.
   6. Add in the chocolate chips.
   7. Use a medium cookie scoop ( 1.5 tablespoons) to drop cookie dough onto cookie sheet
   8. Bake for 10 to 12 minutes

   1 teaspoon of baking soda, 1 teaspoon of milk, 1 cup of chocolate chips

2. CHOCOLATE PEANUT BUTTER BALLS

   Ingredients:
   2 cups creamy peanut butter
   3/4 cup salted butter (softened)
   1/2 tsp. vanilla extract
   3 3/4 cup powdered sugar
   2 packages (1 lb each Chocolate Candy Coating)
   (If you like more texture and crunch, you can add in 3 cups of crushed rice cereal. Just measure out 3 cups and give them a little crush. Don’t pulverize them, just break them up a little. Add these after you’ve added the powdered sugar.)

   Intructions:
   1. Mix the peanut butter, salted butter and vanilla together in a large bowl.
   2. After they are well mixed together, add in the powdered sugar, a little at a time. You may need to add a bit more or a bit less powered sugar. You have enough powered sugar when the mixture holds together well in one giant ball in your mixing bowl.
   3. Cover and let sit in the refrigerator for 15 – 25 minutes until they firm up. (You can also cover tightly and refrigerate for up to 2 days.)
   4. Shape the dough into 1-inch balls.Cover and refrigerate again, for about 15 – 20 minutes. Skipping this step makes the dough very hard to dip into the chocolate.
   5. Melt the chocolate according to the package directions.
   6. Dip the peanut butter balls one at a time into the melted chocolate. (I use two spoons) Let the excess chocolate drip off, as the chocolate will pool a little when you set it down. Place the dipped peanut butter chocolate ball onto wax paper and let it harden.
   7. Chill until ready to serve. Also chill them a little before packaging them up for gifts!

3. Easy Chocolate Crockpot Candy Recipe

   How To Make Crockpot Candy:
   Step 1: To make it, just toss dry roasted peanuts, white almond bark, 60% dark chocolate, semi-sweet chocolate chips, and a pinch of salt into a crock pot or slow cooker… but don’t stir it just yet!

   Step 2: Heat everything on low for an hour, then stir the nuts, almond bark, and melted chocolate together with a wooden spoon or rubber spatula! Next, cook it for another 30 minutes to 45 minutes until the chocolate and bark are completely melted and stir again.

   Step 3: Scoop spoonfuls of the mixture onto a sheet of wax paper and top each with a pinch of sea salt or sprinkles, if desired, and let the candy harden. Parchment paper can be used as well, but wax works better for no-bake treats.

   Step 4: Let the peanut clusters cool and set. Then, get ready to enjoy and share a melt-in-your-mouth treat as an indulgent snack or a tasty dessert!

   Crockpot Candy Variations:
   I like using round colored sprinkles during the holiday season to make this Slow Cooker Candy look extra festive!!
   You could also use milk chocolate chips instead of semi-sweet. Milk and dark chocolate blend really well!
   You can use any nut you’d like or if you’re looking to avoid nuts altogether, try using Chex or Rice Krispies cereals.

4. BITESIZE CHEESE CAKES

   2 cupcake pans lined with paper
   1.5 cups of finely ground ginger snap cookies
   6 TBSP melted butter
   16 ounces of soften cream cheese
   3 large eggs (room temp)
   14 ounce can of sweetened condensed milk
   Caramel sauce (bought or homemade)

   Preheat oven to 350 degrees.

   Crust: Stir together the ground ginger snap crumbs and melted butter. Once evenly moisten, divide into each cupcake liner. (About 1 TBSP in each). Press down on base and slightly up the sides.

   Filling: Using an electric blender combine the cream cheese and eggs together on high speed until well blended and smooth. Add in entire can of condensed milk on low speed until well blended. (about 2 min) It should be completely smooth without any lumps.

   Divide filling into each of the 24 cupcake liners about 3/4 full. (An ice cream scoop makes this easy)

   Now bake at 350 degrees in the center of your oven for 15 minutes. When they are done they should be set with a very slight jiggle in the center. If you notice them starting to crack pull them out before they over bake. Let them cool completely at room temperature in the pan.

   Spoon over 1 to 1.5 tsp of caramel sauce

   Refridgerate for 2 hours

   Top with some whip cream

   Enjoy!!