Around Christmas I normally make one of my most popular chocolate recipes, Baileys pistachio white chocolate fudge but this year I wanted to change things up and do something else.

These white chocolate gingerbread truffles turned out brilliantly! I think next time I might actually turn it into a truffle pie it was so good. This way I will be able to add more heavy cream and make the mixture not as sweet.

These white chocolate gingerbread truffles go a long way. One or two and you are good to go. They are extremely sweet so they will satisfy your sweet craving for sure.

I have already gotten around gifting homemade treats for Christmas and these are the ones that I have used to start with. I don’t have much gingerbread stuff in the blog so I also wanted to make sure that I get a few more recipes.

I might try to make a healthier version of gingerbread truffles along the road but for now these are the ones I ended up with.

If you are looking for something to make this holiday season or gift to your love ones these white chocolate gingerbread truffles are the perfect treat. I hope you get to make them.

Enjoy!

white chocolate gingerbread truffles

Miryam's original recipe

Yield: 20 truffles

Cook Time: 2 minutes

Total Time: 50 minutes

Ingredients:

• 12 oz white chocolate chips, I used Ghirardelli brand
• 1/2 cup heavy cream
• 4 oz ginger snaps, finely chopped
• 1/2 tsp ginger powder
• 1/2 tsp cinnamon powder
• 1/2 tsp nutmeg

Directions:

 

In a medium sauce pan heat the heavy cream over medium to low heat.  Don't boil just heat it to the point before boiling. Whisk until chocolate is melted. (If you find that the chocolate doesn't melt place bowl over a double boiler until it does or microwave it for 1 minute to 30 seconds)

Stir in the finely chopped ginger snaps and spices and combine. Store it in the fridge until harden enough to roll. About 1 hour.

With a spoon take small pieces of the chocolate mixture and roll them to form a ball. Deep the truffles in some additional pulverized ginger snaps and store in the fridge until time to serve.

Before serving let the truffles sit at room temperature for about 30 minutes.

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This cranberry pistachio chocolate bark is so easy to make it would take you just about 5 minutes. It is a very simple dessert to make and extremely versatile, as you can add any toppings of your liking. I chose to use pistachios and cranberries given the holiday season but anything goes.

I also wanted to make the bark prettier so I use two different types of chocolate, dark chocolate and white chocolate. You can make just with dark chocolate if you like or if you are vegan just use vegan chocolate. I just wanted to get a bit more creative and have a marble effect in the bark to make it prettier so that is why I used the white chocolate.

This cranberry pistachio chocolate bark is perfect for the holidays ahead. It is great for gift giving or to have as a dessert. Of course a little goes a long way so don’t over due. Someone on one of my social media channels mentioned that what sort of exercise regime would I need after eating something like this. Well a very simple answer will suffice, no exercise regime need it what so ever.  Just don’t eat the entire batch in one sitting and simply moderate your servings. If you can’t do that then I guess this isn’t the dessert for you!

Anyhow, indulging is part of life and with the holidays I am sure I will be indulging some. I work pretty hard during the year eating right and exercising, As a matter of fact I have most of my life so when ever I feel like I want to eat something a bit more naughty, I will. Balance is key…

I hope you like it. You can see the video recipe to really appreciate how easy this is to make.

Enjoy!

Cranberry pistachio chocolate bark

Miryam's original recipe

Yield: 25 servings

Total Time: 5 minutes

Ingredients:

• 8 oz dark chocolate
• 4 oz white chocolate
• 1/3 cup pistachios, chopped
• 1/3 cup dried cranberries

Directions:

Line a baking cookie sheet with aluminum foil. Chopped the white chocolate and melt it in a microwave at 30 second intervals stirring in between until completely melted. Do the same with the dark chocolate.

Spread the dark chocolate onto the prepared baking sheet. Drop the white chocolate over the dark chocolate and with a work spread it over to give it a marble effect. Sprinkle the pistachios and cranberries over the chocolate and freeze for 30 minutes.

Once the chocolate has solidified just cut into pieces with your hands.

The post Cranberry pistachio chocolate bark appeared first on Eat Good 4 Life.

Granted each piece should be considered as a treat but this recipe has 1 cup of white chocolate chips instead of 3 bags. Don’t get me wrong, the other recipe is good but the sweetness is a bit over-powering for me. I will take a piece here and there but I rather have something a bit less sweet and healthier for me!

This is my first fudge recipe of the year and I think it will be my last. I wanted to tackle another mint candy cane version but I think I won’t have time. Between my last two finals next week and moving back into my house, well that is taking all the time, maybe next year!

In about 12 days me and my family will be going to Las Vegas, Nevada for the first time ever to spend Christmas with my brother. We are super excited to be out of NJ for a few days as well as be able to go and eat out to many of the amazing restaurants Vegas has to offer. I will let you know how it goes but we are really excited to say the least.

Well, I think this healthier Baileys fudge will be a much better alternative than regular versions out there. It is still sweet but nothing like a sugar bomb in your mouth. I tell you, I can’t tolerate those type of sweets anymore.

I keep this  healthier Baileys fudge in the fridge. I have not in the counter just yet so I don’t know if it will keep too long there otherwise I think the fridge will be a better option.

Enjoy!

Healthier baileys fudge

Miryam's original recipe

Yield: 24 pieces

Total Time: 15 minutes

Ingredients:

• 2 cups raw cashews, soaked in water for 2 hours
• 1 cup white chocolate chips, melted
• 1/2 cup Baileys
• 1/2 cup raw pistachios

 

Directions:

Lined a loaf baking pan with unbleached parchment paper. Set aside.

Place the cashews in your food processor and pulse for 1-2 minutes until the cashews are completely pureed. Add the Baileys and pulse for 20 seconds until incorporated.

Place chocolate chips on a microwave heat proof dish and microwave in 20 second intervals until melted. I only needed 40 seconds for mine. Just move around the chocolate chips with a spatula after the 40 seconds has past. The heat from the plate will take care of melting them completely. If not microwave for another 10-20 seconds.

Add the melted chocolate to the food processor mixture and pulse for another 30 seconds.

Transfer the mixture to a mixing bowl and add the pistachios. Combine. Transfer the mixture to the prepared baking dish and spread evenly. Place the mixture in the freezer for 2-3 hours until it solidifies.  Cut fudge into small squares and serve.

Store fudge in a airtight glass container covered in the freezer.

 

The post Healthier baileys fudge appeared first on Eat Good 4 Life.

The recipe comes from my gluten free chocolate cake I made a while ago. I turned the batter into cupcakes to make the chocolate cupcakes which I frosted with cream cheese and white chocolate. OMG…these were the bomb.

I actually made these gluten free chocolate cupcakes for my daughters birthday party this past weekend. I was originally going to make a cake but then I thought that cupcakes would be easier since I didn’t have to cut them and all. Plus there is less waste and mess.

These chocolate cupcakes are straight forward. You can use any frosting of your choice but because I don’t like using confectioner’s sugar I used the white chocolate which always works perfectly. The only thing is that this time around I forgot to add 8 oz of white chocolate and I added 4oz instead. The frosting didn’t look too runny but it was suppose to be a bit harder to pipe. Oh well I am sure that I will remember next time. Either way they were fantastic.

Well, not much to elaborate on this recipe. I have to make them again on Thursday for my son’s school Valentine’s party that got postponed due to all of the snow we had these pasts days. I hope the kids like them. Will see.

Enjoy!

Chocolate cupcakes with white chocolate frosting- Gluten free

Miryam's original recipe

Yield: 16 cupcakes

Total Time: 45 minutes

Ingredients:

• 5 organic eggs
• 1/2 cup olive oil
• 1 cup brewed black coffee, you can use decaffeinated
• 1 cup coconut flour
• 1 cup unrefined sugar
• 1/2 cup cocoa powder
• 3/4 tsp aluminum free baking soda
• 1/4 tsp aluminum free baking powder
• 1/2 tsp real vanilla extract

Frosting:

• 8 oz cream cheese, I used 1/3 less fat
• 8 oz white baking chocolate, I used Ghirardeli brand
• 2 oz organic fresh raspberries, more for decorating the cupcakes

Directions:

To prepare the frosting, place cream cheese and raspberries in a food processor. Pulse until mixed through. In a microwavable dish place the white chocolate broken into pieces and microwave at 45 second intervals stirring in between until melted. Add the melted chocolate to the food processor and pulse until well combined scraping down the sides in between if needed.

Refrigerate the frosting for 2-3 hours before piping to make sure it has harden enough.

Preheat your oven to 350F. Line a standard muffin pan with cupcake liners and set aside.

In a mixing bowl add the eggs, olive oil, and sugar. With a wire whisk, whisk until combined. Add coconut flour, cocoa powder, baking powder and baking soda and incorporate well until there are no lumps. Add the black coffee and mix through.

With a large cookie scoop, filled each cupcake liner 3/4 of the way and bake for 20-25 minutes or until a cake tester comes out clean. Remove cupcakes from the oven and baking pan and let them cool on a cooling rack.

Decorate the cupcakes as desired. I used a 16 inch piping bag with a decorative tip and placed a raspberry on top of each cupcake. Keep cupcakes refrigerated.

 

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