Elle's New England Kitchen

I know, it's not really week 5, more like 8 or 9, but...stuff happens. Hopefully, this easy--but incredibly delicious recipe will make up for it!

I've made chocolate truffles before, and I wouldn't say they're hard to make, but messy. These are simple, but not messy at all. They're even easier than making fudge, I swear! And anyone lucky enough to be gifted with some of these will love you forever. But don't let them know how easy it is--let them think you're a chocolate making genius. Let them offer to do something for you, in return for some of your amazing truffles, lol!

This one is from Donna Hay's Christmas book. If you don't know Donna Hay, you should! Her recipes are simple, but fantastic. I dare you to look through one of her books and not find 30 recipes that you want to try immediately.

This has two ingredients. Well, three if you count cocoa for dusting the truffles. Ok, four if you add Raspberry Chambord, like I did. Not in the original recipe, but I couldn't resist! But still, that's only four ingredients for decadent chocolates that you can use to bribe your friends.

Are you ready for this extremely complicated recipe? Let's go!

Chocolate Truffles
by Donna Hay

To print this recipe, click here!

1/2 cup heavy cream
10 1/2 oz dark chocolate, chopped
cocoa powder for dusting
if you're adding another flavoring, like the Chambord--about 3 TBSP

Isn't that pretty chocolate?

This is good stuff. And dangerous! I made a double batch last week, and just got around to taking the photos today. Good thing, too, or it would have been all gone! It's addictive. And in my opinion (my opinion. no hate letters about how your grandma's caramel corn was served to heads of state and therefore rules, please, lol) it's the perfect caramel corn. It's not too sticky or too sweet, and it's not soggy--the caramel coating dries to a nice finish so you don't feel like you're eating a mouthful of sticky taffy. Because who wants to have to give a chisel as a gift alongside their caramel corn? "Here, it's a little sticky, so here's a sharp object to remove it all when you're done eating it!" (How thoughtful, hehe.) I have to tell you, I've tried dozens of caramel corn recipes, and never get results like I do with this recipe. It never fails. Where did I get this recipe? In a magazine that my mom brought home years ago. It looked easy (and it is!) so I clipped it and kept it all this time.

And the best part? It's made right in the microwave! It couldn't get any easier, really. Pop some microwave popcorn, mix up a few other things in the microwave, stir in the popcorn, and you're basically done. A little drying time on the counter and that's it. Dig in!

Or...package it up in pretty little bags or boxes, add a ribbon, and give it to some lucky person. They'll think you slaved over a hot stove making caramel. Don't tell them how easy it was and they'll never know. Or you can attach the recipe so they can make it themselves.



The nuts in this are totally optional, but I really, really love them in my caramel corn. Use whatever kind you like. I usually use Spanish peanuts, but use what you've got. I've actually thought about making a batch without the popcorn--Just Nuts! (Think "Just Jack!") How good would that be?

I have made this so many times, I can't even count. And yes, it calls for corn syrup, which I know can be hard to find for many of you. So this time, I used Lyle's Golden Syrup to test it out. It worked perfectly!


Microwave Caramel Corn

1 (3.5 ounces) bag microwave popcorn or 2 quarts plain popped popcorn
1/3 cup butter
2/3 cup firmly packed brown sugar
1/3 cup light or dark corn syrup, or Lyle's Golden Syrup
1/2 tsp vanilla extract
1/4 tsp baking soda
peanuts, optional (or you can use a different type of nut if you prefer)



Prepare microwave popcorn as directed on bag.
Remove any unpopped kernels. (This step is really important, because a broken tooth is not a good gift.)
In 2 quart microwave-safe bowl, microwave butter on high until melted, about 1& 1/2 minutes.
Stir in sugar and corn syrup, and microwave on high for 4-5 minutes.
Stir in vanilla and baking soda until well blended.
Stir in popcorn, mixing well.
(It may be a bit tricky to mix the popcorn in at first, but the more you stir, the easier it gets. I like to add half, stir it to coat, than add the rest.) If you are using nuts, add them here too.
Microwave on high for 4 to 6 minutes, stirring every 2 minutes to coat popcorn evenly.
***Watch it carefully--if you have a very powerful microwave, watch closely so it doesn't start to burn, and you may want to reduce the 2 minute intervals to 1 or 1 1/2 minutes.
Transfer caramel corn to tray lined with parchment paper.
Cool and break popcorn apart.
Store in airtight container.


Yield: 2 quarts
Preparation time: 5 minutes
Ready in: 18 minutes

This one is always a favorite! It has two major things going for it. Well, three. It's incredibly easy to make, with just three ingredients. It has that wonderful sweet/salty combination of flavors, and ladies, you all know how that hits the spot, right? And it tastes fabulous! It also looks pretty on holiday trays. And a bonus--your non-cooking friends will be amazed that you made them chocolate bark, hehe.



This one is from Nestle, but I like to use Ghirardelli bars. Whichever you choose, just make sure it's a good chocolate. Since there are only three ingredients in this recipe, each one of them stands out.

I know some of you probably don't like smoked almonds, and even of you do, you can only eat so much of them, right? But combined with the chocolate and the salt? The smokiness totally mellows out and makes this one a winning chocolate bark.

Who doesn't love smoky nuts??

I love holiday baking! And I start to plan what to make way before Christmas--just like I start dreaming of snow in July. (Really, I do! I know, I'm a freak.) So I thought I'd start a weekly series of the things I'm planning to make, along with some of the things I make every year.


This is one that I've had filed away for a few years, but I never got around to trying it. I don't know what I've been waiting for! These are so easy. Even easier if you use a food processor. They're a basic shortbread, so if you're looking for a sweet cookie, these aren't going to do it for you. But if you love shortbread or know someone that does, give these a try! You make the dough right in the food processor, knead it a few times to get it all together, pat it out on your baking sheet and cut them into little squares. So easy! The only problem is that they're teeny, and so easy to pop in your mouth...so watch out, hehe. You could also change the colors of the sprinkles for different occasions.

637 sprinkles. No, I didn't count them. I made the kids do it, of course.

Yeah, I know. They're not all square. Probably why I didn't get 160 freaking teeny cookies.