Advent Calendar Day 18
Welcome to my 2017 advent calendar! Each day, I’ll have something new and special here for you. Some of the treats might be good for one day only–like a free book on Amazon!–and others will be more mundane blog entries like Christmas recipes. I’d recommend coming back each day so you don’t miss out on anything.
Now what’s behind door number eighteen…?
I first learned this recipe when I was a little girl, from a big cookbook my mother gave me that was designed for children, with many easy recipes. And though your creative side can decorate these in beautiful ways to create something truly stunning, the base recipe is very easy. I first made these at eight and while I’ve refined my technique over the years, I think any beginning chef could manage. And why just give cookies for Christmas when you could do something memorable like this?
- 1 pkg. (8 oz.) cream cheese, softened
- 1/4 cup butter, softened
- 1 tsp. vanilla
- 3/4 cup powdered sugar
- White chocolate, red & green colored chocolate, sprinkles, chopped nuts, and any other decorations you might like.
- Beat cream cheese, butter and vanilla in medium bowl until blended. Gradually add sugar, mixing well after each addition.
- Freeze 1 hour or until cream cheese mixture is firm enough to handle.
- Shape cream cheese mixture into 40 balls, using about 1 rounded tsp. cream cheese mixture for each ball. Place in single layer on cookie sheet; freeze two hours or until solid.
- Melt chocolate with short bursts in the microwave (30 seconds, stir, 30 seconds, stir – repeat until melted).
- Dip cheesecake centers into melted chocolate.
- Place chocolate coated truffle back on cookie sheet.
- If decorating with sprinkles or other toppings, do so before chocolate sets up.
- Place chocolate covered truffles in fridge until chocolate has set. Enjoy!
Drizzle chocolates over truffles, or decorate how you prefer.
Come back tomorrow for the next reveal in the advent calendar!