Saturday, December 31, 2011

Homemade Flour Tortillas

I love making things from scratch. They just taste a million times better. I grew up in Houston, therefore homecookin' and Mexican food are my two favorite cuisines. Mmmmmm.

I happened upon this recipes because a long time ago, I made homemade flour tortillas at my grandma's house, and I could never figure out how to make the recipe again, so I started searching around and found this...



Let me just say: ah. may. zing.  They were just like I remembered. Flaky, delicious, thick, and perfect! And soooo easy to make.

I only have this one photo, but I'll be making them again soon, so I will post a picture then.


Friday, December 30, 2011

Pumpkin Cream Cheese Truffles

Remember how I said I love pumpkin everything?? I found another recipe to prove my point! Pumpkin cream cheese truffles covered in white chocolate. Can you say rich and sweet?? Because they really are! Here is a warning with this one, keep the mixture as cold as possible because dipping it in hot melted chocolate will cause it to soften very quickly!



Ingredients:
1/2 c. white chocolate chunks or chips
2 c. white chocolate almond bark (4-5 cubes)
1/4 c. canned pumpkin
1/2 c. graham cracker crumbs plus garnish
1 tbsp confectioner's sugar
1/2 tsp orange zest
1/8 tsp cinnamon
pinch of salt
2 oz. cream cheese, softened

Directions:
Melt the 1/2 cup of white chocolate chips in a double boiler over medium-low heat or in the microwave for about 1 minutes. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.

Line a large sheet tray with parchment paper. Melt remaining 2 cups white chocolate almond bark and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like.
Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.

Thursday, December 29, 2011

Pumpkin Pie Cookies


Now, most people, definitely including myself, looooove pumpkin. I love pumpkin everything! You name it pumpkin, I love it! I was going to bake the other night, and I had some leftover pumpkin, and needed to use it. So I searched around and found this delicious recipe for pumpkin pie cookies! Uh YUM! And they were sooo easy and inexpensive!

So let's get to rollin'!