Eyeball Truffles by Noshing With The Nolands

Today’s post is by my friend Tara of Noshing With The Nolands. Our friendship began when she joined in Sunday Supper and has grown over the years. I’ve enjoyed so many of the recipes and posts featured on her blog and many other sites. She is definitely a successful hard working blogger and I am in awe of all she does. Her Black Forest Cake recipe is one I’ve had on my to-make list ever since I saw it. Now take a look at what Tara is sharing here:

I am so happy to be guest posting here today, right before Halloween!! I am Tara Noland from Noshing With The Nolands. I am a huge fan of Renee’s blog and I adore all her mouth watering creations! Renee is a professional thru and thru but she also has a fun side to her which she shows in posts like her recent Chocolate Potato Skull Cake. After I saw that post I knew she would love my ghoulish Eyeball Truffles.

This is a great recipe that I saw in a magazine years ago. I have made them many times for Halloween, to squeals of delight. The ingredients will kind of bowl you over, they are so easy and so delicious. You went and looked at the ingredients didn’t you? Yup Oreos and cream cheese. Oh heavens they are creamy and divine!! Okay maybe not the healthiest but who looks for healthy in an Eyeball Truffle???

Eyeball Truffles by Noshing With The Nolands

I am a bit of a Halloween freak, I love this holiday so much. It can be so much fun!! You can go all out or do nothing at all, there is no pressure!! Last year I couldn’t swing much as we had just moved and went right into a renovation. This year I am back but not as crazed as some years when we have had parties for 100 or more. For those parties I have always made these Eyeball Truffles and they have been one of the first to disappear.

Eyeball Truffles by Noshing With The Nolands

Get your ghoul on this year and try these scary but scrumptious treats!!

Eyeball Truffles

5 hours

Makes 30 truffles

Eyeball Truffles

Eyeball Truffles are an easy, fun, and delicious treat to make for Halloween.

  • 12 oz. (340 gm.) bag of Oreo Cookies
  • 2/3 cup cream cheese, light or regular
  • 30 red Smarties
  • Small tube decorating gel, red
  • Black icing for pupils
  • 12 oz. bag (340 gm.) Bright White Candy Melts
  • 30 long wood skewers

Mix the Oreo cookies into fine crumbs in a food processor. Add cream cheese and mix until the cream cheese is no longer visible. Refrigerate for 30 min. to 2 hours. Roll the mixture into walnut sized balls and place on a parchment or wax paper lined cookie sheet. Freeze for 2 hours or over night.

When ready to decorate, melt the candy melts in a microwave safe dish on high for 30 second intervals to be sure not to burn. Stir and heat until completely melted.

Remove truffles from the freezer and place one at a time on a skewer and dip in the melted candy melts. Bang the skewer on the edge of the bowl lightly to remove excess chocolate. Immediately place a red Smartie in the center of the ball. Stand up in a tall glass to dry. Once dry add the pupil with black icing. Squeeze on the red gel for the blood shot eyes. Refrigerate until ready to serve.

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Recipe adapted from Canadian Living.

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German Chocolate Cookie Bars | Magnolia Days

Today’s post is by my sweet friend Nancy. If you look up true and honest in the dictionary you may see her smiling face right by the definition. What I admire most about her is that she is fearless. She puts it all out there for the world to read. Her heartfelt posts have made me laugh, want to give her a hug, and caused my mouth to water over her divine recipes. Take a look at A Cake Smash and you will see her honesty. One glimpse at her Chocolate Nutella Cheesecake Cake had me dreaming about it for days. I finally got to meet her in person earlier this year and it was simply fantastic to spend time with such a wonderful person.

Howdy, y’all! I’m Nancy of gotta get baked and I’m beyond honoured to be guest posting today for my dear friend, Renee, while she’s enjoying a much deserved vacation in Germany. I’ve known this lovely lady for the past two years. We met in our Sunday Supper group and since I was a novice blogger at the time, who didn’t know a dang thing about this crazy world of blogging, she took me under her wing and became my Sunday Supper mentor.

German Chocolate Cookie Bars | Magnolia Days

You know how people always say “there’s no such thing as a dumb question?” Well, I beg to differ and I’m sure a lot of the questions I was peppering Renee with made her roll her eyes but she never, ever made me feel like the fool that I was. Renee is sweet, gracious, incredibly smart and sharp as a whip. And the woman can really get down and groove – I had the pleasure of meeting Renee this summer at the Food and Wine Conference in Orlando, Florida. She didn’t need much arm-twisting to get up onto a table and boogie down in front of a giant crowd! That moment really solidified how incredibly awesome Renee is.

German Chocolate Cookie Bars | Magnolia Days

I’m in my early-but-quickly-creeping-toward-mid-30s and I doubt I have a quarter of the energy that Renee does. I’ve been telling the Husband for months now that I’m going to join a gym for my mental and physical health. In September, I swore that on October 1st, I’d go and get my membership. Well…let’s just say I’ve made many valiant attempts (in my mind) but I still haven’t made it. Something keeps coming up, whether it’s long laborious hours at work or last minute plans with friends or, let’s be real, I just don’t wannaaaaaaaaaaa. Since I ate most of what I made for Renee, I’d better get my butt moving fast!

German Chocolate Cookie Bars | Magnolia Days

I went the super obvious, totally unoriginal route and made cookie bars inspired by German chocolate cake while Renee’s in Germany. Not that it was a bad choice – these bars are rich, chocolatey and ooey gooey good!

German Chocolate Cookie Bars | Magnolia Days

Renee, thank you so much for having me over! I hope you’re enjoying every moment of your holiday and eating your fill of delicious German food!

German Chocolate Cookie Bars

2 hours, 15 minutes

Makes 12 servings

German Chocolate Cookie Bars

    For the Double Chocolate Chip Cookie Base:
  • 2 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 2 tsp instant espresso powder
  • 1 cup butter
  • 1/4 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs, room temp
  • 1 tbsp vanilla
  • 1/2 cup cocoa powder
  • 1 cup chocolate chips
  • For the Topping:
  • 1 (14 ounce) can of sweetened condensed milk
  • 1 tsp vanilla
  • 1 large egg
  • 1 1/4 cup chopped pecans
  • 1 1/4 cup unsweetened shredded coconut
  • 3/4 cup chocolate chips
For the Double Chocolate Chip Cookie Base

Line an 8X8 square baking pan with parchment paper.

In a large bowl, mix together the flour, salt, baking soda, cinnamon and espresso powder.

In the bowl of your stand mixer or in a large bowl with an electric hand mixer, cream together the butter and sugars. Add in the eggs and vanilla. Mix until fully combined, scraping down the sides of the bowl as needed.

Slowly add the flour and mix until combined. Add the chocolate chips. Press the dough into the baking pan and chill in the fridge for an hour.

Preheat the oven to 350 degrees F while you make the topping.

For the Topping:

Mix all the ingredients together in bowl. Spread evenly over top of the chilled cookie dough.

Bake for 20-24 minutes or until the edges begin to brown. You don’t want to over-bake the cookie or it’ll be dry. It’ll continue baking after you remove the pan from the oven. Allow to fully cool before removing from the pan and slicing.

The less you bake this, the fudgier ‘n gooier it’ll be, which is perfect in my book. You can store the bars at room temperature in an airtight container for up to three days. Afterwards (if they last that long) keep them in the fridge.

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Sticky Cinnamon Figs | Magnolia Days

Today’s post is by Stacy who has lived all over the world. My mind spins just to think of what it must be like to live in such exotic places. You can read all about it on Stacy’s About Me page. She is a southerner at heart and it is a big heart too. She is one who is willing to give help and support whenever it is needed. Together we created Bread Bakers and she leads Bundt Bakers too. Her blog is Food Lust People Love and it is filled with incredible recipes and stories from around the globe. I hope one day our paths will cross in real life. When that happens I am very sure we will have plenty of fun and laughs in the kitchen. I also hope she will bring some of her Apricot Habanero Jam with her too.

Figs are sweet all on their own but add a little butter, a little honey and a little heat and they turn even sweeter and syrupy, the perfect accompaniment to mascarpone and pistachios.

Sticky Cinnamon Figs | Magnolia Days

Serves six. Or two. Now, I want to say right up front that this recipe calls for six reasonably ripe sweet figs, because that’s what I could lay my hands on. And, frankly, there are only two of us left at home. You may find that two of you can eat three sticky figs each – never mind the mascarpone. Or that one fig with one scoop of mascarpone each is perfect for a dinner party of six. I’m not here to judge, people. What I am here to do is tell you that Renee is still on holiday in Germany and I am delighted to be filling in for her. If anyone deserves a break, it’s Renee! She is one of the hardest working bloggers I know, steadily publishing several posts a week with delicious recipes and gorgeous photos. I always feel like I should pour a cup of tea and settle in before reading her latest, because of the thought and care that goes into crafting each word and styling each shot.

Sticky Cinnamon Figs | Magnolia Days

A sticky figgy Southern thank you. I am sure that Renee is probably going to tell you a few things about me by way of introduction, but one thing she may not think to mention is that I grew up picking fresh figs from my grandparents’ trees in southern Louisiana – and eating my grandmother’s sticky preserves straight from the jar with a spoon – so figs are part of the pantheon of comfort foods for me.  It pleases me that Renee and I have southern roots and, I like to think charm, in common so I wanted to share a simple but elegant dish using my favorite figs. Thank you so much for the opportunity to guest post on your site, Renee. Your friendship over the last couple of years of food blogging has meant so much to me. Your generous sharing of your great expertise has helped guide me and your high standards are the benchmark for what I hope to achieve. But, most of all, your wicked sense of humor has made this whole blogging thing that much more fun!

Sticky Cinnamon Figs

15 minutes

Makes 6 servings

Sticky Cinnamon Figs

  • 6 ripe figs
  • 3 tablespoons butter
  • 4 tablespoons honey
  • Good handful shelled pistachios
  • 1/2 teaspoon ground cinnamon
  • Unsweetened mascarpone for serving

Turn the broiler of your oven on. That’s the grill to our British readers.

Put the figs in an ovenproof pan and cut a deep cross in the top of each.

Push a wedge of butter into each cross.

Drizzle the figs with the honey and sprinkle on the cinnamon.

Add the pistachios to the pan.

Cook the figs under the broiler for about eight to 10 minutes or until the figs spread open and release some lovely pink juice to mix with the honey.

Serve warm, with a rich scoop of mascarpone, making sure to drizzle the sticky pink sauce over the mascarpone and add a few pistachios to each plate. Enjoy!

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Apple and Gorgonzola Biscuit Tarts | Magnolia Days

Today’s post is by my friend Anita. She is a truly sweet and generous person. She is also incredibly hard-working and I do not have a clue as to how she gets it all done. She has a full-time non-blogging job plus three websites. Two of those sites are food and beverage; Hungry Couple and A Cocktail Life. The other is YumGoggle, a popular food photo gallery and valuable resource for finding recipes by bloggers from all over the world. She also is my food twin if there is such a thing. I can’t tell you how many times we have featured the same type of recipe within days of each other and neither of us knowing it until we see each other’s posts. Check out her September Hungry Couple recipes to see a glimpse of the luscious and beautiful ones she shares.

Last month I made a wonderfully delicious Savory Tomato Cobbler lunch for a friend and the recipe included way more dough than I could use for the one dish. So I cut it in half and tucked it in the freezer because it was much too good not to do something with again. Buttery biscuits laced with sharp Gorgonzola cheese – I would have been happy to just bake them and eat them as is. Probably all at once, too.

Apple and Gorgonzola Biscuit Tarts | Magnolia Days

Now that apple season is in full swing, I’d been toying with the idea of using the rest of the dough in a sweet and savory apple tart. And so, when Renee asked me to guest post while she goes on vacation, I knew exactly what to make.

Apple and Gorgonzola Biscuit Tarts | Magnolia Days

I love sweet and savory together. The biscuits are savory and have the sharp cheese taste. I chose a soft, sweet eating apple and sweetened it with a bit of maple syrup. Just a touch of fresh thyme completed the perfect marriage of tastes and now I had one biscuit recipe and two different lunches. Enjoy!

Apple and Gorgonzola Biscuit Tarts

1 hour, 15 minutes

Makes 4 servings

Apple and Gorgonzola Biscuit Tarts

    For the Biscuits:
  • 1 Cup all purpose flour
  • 1 1/2 Teaspoons baking powder
  • 1/4 Teaspoon salt
  • 1/8 Teaspoon black pepper
  • 4 Tablespoons unsalted butter, chilled and cut into 1" pieces
  • 1/4 Cup crumbled Gorgonzola cheese
  • 6 Tablespoons buttermilk
  • For the Filling:
  • 2 Golden Delicious apples, peeled and small diced
  • 2 Tablespoons maple syrup
  • 2 Teaspoons lemon juice
  • 2 Teaspoons fresh thyme leaves
  • 2 Tablespoons all purpose flour
  • Pinch of salt

To make the biscuits, add the flour, baking powder, salt and pepper to a large bowl. Using a pastry cutter or fork, cut in the butter until the mixture resembles course crumbs. Add the crumbled cheese and then make a well in the center, add the buttermilk and slowly incorporate it into the dough. Form into a ball, wrap in plastic and refrigerate for at least 1/2 hour.

When the dough is ready, roll it out to about a 1/4" thickness (thinner than you would for a biscuit) and cut out 4 equal circles. You can bake these in any individual sized pan (I used a small tart pan). Drape each dough circle over your pans.

Make the filling by adding the apples, maple syrup, lemon juice, thyme, flour and salt to a bowl and mixing until combined. Place equal amounts of apple filling into each of your four pans and bake in a pre-heated 375 degree oven for 20 - 25 minutes. Serve over salad for a great lunch.

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Chocolate Almond Twist Bread – Guest Post by The Girl In The Little Red Kitchen

October 16, 2014
Chocolate Almond Twist Bread | Magnolia Days

It is nice to take a break every now and then. To escape for a vacation is down-right necessary as far as I’m concerned. It has been a while since I’ve been away on a trip purely for fun. My mother and I are headed to Germany for a special birthday celebration. Earlier this year […]

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Grape Focaccia for #BreadBakers

October 14, 2014
Grape Focaccia | Magnolia Days

What would the world be like without grapes? To start with we would be missing a tasty and healthy natural snack. We would also be missing one of the finest beverages of all – wine. It is no secret I do my part in contributing to the economy via the wine industry. A glass of […]

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Slow-Cooker Kheer (Indian Rice Pudding) for #SundaySupper

October 12, 2014
Slow-Cooker Kheer - Indian Rice Pudding | Magnolia Days

How do you know when something will be good? It could be because it is made at a restaurant where you are never disappointed with the food. It could also be when you look at a recipe and the ingredient list alone strikes your fancy. Or a friend shares one and you trust their judgment. […]

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Pear Butter Sparklers

October 9, 2014
Pear Butter Sparklers | Magnolia Days

Autumn is starting to show its colors here in the South. I look outside and see the leaves on my dogwood tree change from green to muted red. Further in the distance are specks of yellow throughout the woods behind my house. Each day brings a new layer of leaves on the ground. A cool […]

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Devil’s Wing Sauce

October 8, 2014
Devil's Wing Sauce | Magnolia Days

What comes to mind when you think of Halloween? It is the food for me. Honestly, I could forgo a costume easily. Then again, so many of them allow the use of stretchy pants it seems appropriate for the evening. I’ll gladly put on sweats, belly up to the table, and chow down on all […]

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Idaho Potato Harvest Tour 2014 #IdahoHarvest

October 7, 2014
Heart Shaped Potato | Magnolia Days

That is a potato field in Idaho. It is right before the annual harvest when about 13 billion pounds of potatoes are dug up from the ground to be enjoyed by millions of people. There are 300,000 acres of these fields so you can imagine harvest is a very busy time of year. I had […]

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