Cookie Dough Truffles
Adapted from Delicious Gifts

1/2 cup softened butter
3/4 cup packed brown sugar
1 teaspoon vanilla
1 can (300ml) sweetened condensed milk
2 cups flour
1 teaspoon baking soda
1/2 cup semi sweet chocolate chips
2 cups semi sweet chocolate chips or candy melting wafers (I used the wafers)
1-2 tablespoons vegetable shortening
sprinkles, optional
1. In a small bowl mix together flour and baking soda. In a large bowl mix together softened butter and sugar until fluffy. Stir in vanilla and sweetened condensed milk until well combined. Add flour and mix well.
2. Stir in chocolate chips until well distributed. Cover bowl and chill dough until firm about 2 hours or longer if needed. Using a 1 tablespoon measuring spoon, scoop over level tablespoonfuls of dough and roll into a ball. Place onto a baking sheet lined with wax or parchment paper. Freeze balls until firm about 20 minutes.
3. In a microwavable safe bowl place the chocolate chips or candy melts. Microwave on high in 30 second intervals until smooth, add vegetable shortening to thin the chocolate if needed.
4. Dip the cookie dough balls into the melted chocolate. Use a fork to coat the ball in the chocolate and to tap off as much excess chocolate as possible. Place onto a wax or parchment paper lined baking sheet.
5. Decorate with sprinkles one by one as you work, the chocolate will set fast especially if using candy melts. Let the chocolate set at room temperature or in the fridge. Serve & enjoy!
These truffles are best stored in the fridge or freezer! Makes about 55.

Gingerbread Cake 
Adapted from All Recipes

2 1/2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
2 teaspoons cinnamon
1 teaspoon ground cloves
1/2 cup sugar
1/2 cup soft butter
1 egg
1 cup molasses
1 cup hot water
1. Preheat oven to 350°F. Grease and line 9x9” baking dish with parchment paper. In a bowl mix together flour, baking soda, salt, ginger, cinnamon, and cloves.
2. In a large bowl cream together sugar and butter. Blend in egg followed by molasses. Add dry ingredients and mix until stiff dough forms. Blend in hot water, mix well.
3. Pour batter into pan and bake 45-55 minutes until toothpick inserted in the center comes out with a few moist crumbs. To prevent over-browning, place tin foil over top of cake half way through baking time. 
4. Let cake cool in the pan for 15 minutes and then transfer to a wire rack to cool completely. Dust with icing sugar if desired and then slice & serve! Enjoy!
This cake is best stored in an airtight container. 
Also I used this cake to make Gingerbread Bites!

Coffee Chip Iced Buns!

Caramel Filled Linzer Cookies!

Peanut Butter Cereal Treats
Adapted from the Rice Krispies Celebration Booklet
1 cup peanut butter chips
1/3 cup creamy peanut butter
4 tablespoons butter or margarine
2 cups mini marshmallows
3 cups crisp rice cereal
3/4 cup semi sweet chocolate chips, melted
2 tablespoons peanut butter chips, melted
1. Grease 9” baking dish and set aside. In a saucepan over low heat melt together the peanut butter chips, peanut butter, and butter until smooth and creamy.
2. In a large bowl mix together marshmallows and crisp rice cereal. Add peanut butter mixture and stir well making sure everything is evenly coated. Press mixture into prepared pan. Let mixture cool for 10 minutes.
3. For the topping, spread melted semi sweet chocolate over the surface of the cereal mixture. Drizzle the melted peanut butter chips over top of the chocolate. Cover with plastic and chill until firm, about 2 hours.
4. Remove treats from the pan and cut into desired shapes. Serve & enjoy!
For best keeping, store the treats in an airtight container. 

Rhubarb Empanadas
Adapted from Easy Cooking with Sandy &
3 cups flour
1/2 cup sugar
1 tablespoon baking powder
pinch salt
3/4 cup vegetable shortening, cut into pieces
1/4 cup butter, cut into pieces
1 egg yolk
8-10 tablespoons ice water
2 cups sliced rhubarb (fresh or frozen)
1 medium apple, peeled, cored, and finely chopped
3/4 cup sugar
dash cinnamon
3 tablespoons flour
Egg Wash
Cinnamon Sugar
1. First prepare the filling. In a saucepan over medium heat mix together rhubarb, apple, sugar, cinnamon, and flour. Cook and stir until thickened and fruit is tender, about 5 minutes. Let cool while preparing the pastry.
2. In a bowl of a stand mixer combined the flour, sugar, baking powder, and salt. Add the vegetable shortening and butter, mix on low speed until the mixture is the texture of breadcrumbs.
3. On low speed, add the egg yolk and ice water, 1 tablespoon at a time, just until the dough pulls together. The dough should be soft but not sticky. Wrap in plastic wrap and chill for 30 minutes to an hour.
4. Preheat oven to 375°F and line baking sheets with parchment paper. On a well floured surface, roll out dough until about 1/4” thick. Using a large cookie cutter or bowl, cut out rounds.
5. Brush edges of discs with egg wash and place a heaped tablespoon of filling in the center. Fold over and pinch together the edges and then press close with a fork. Place onto prepared baking sheets.
6. Brush empanadas with egg wash and sprinkle with cinnamon sugar. Bake for 20 minutes or until golden brown on the top and bottom. Let cool and then serve & enjoy!
Makes 10-12 large empanadas.