It’s Beginning to Look Like Christmas

Hello friends,  did you enjoy some Kerrygold French Toast for breakfast this weekend?  Our family had a busy weekend.  One half of the family went South for an out-of-town hockey tournament and the other half went North to move our daughter’s stuff out of her sorority house.  Although we were busy doing other things we still managed to put some finishing touches on our Christmas mantel and make some yummy treats!

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Along with holiday decorations, our family loves to bake and entertain during the holiday season.  Rhonda likes to try out new baking recipes and Craig likes to be the official taste-tester.  This week’s treat is an old recipe that Rhonda got from her friend, Kim, years ago when baking holiday treats — Menta Truffles.  These truffles are so easy and taste sooo good, that they have stayed a family holiday staple for years — with a few tweaks here and there, of course.  Rhonda always makes these and places a few into our holiday goody bags that she shares with friends and family.

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When you see how easy these are, you will shout, “Get out!”  There are only 4 easy ingredients that you need.

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First melt the chocolate chips.  We usually melt them in the microwave in 45-30 second bursts. Don’t overcook or you will have to start from the beginning.

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When the chocolate chips have melted to a nice consistency, add a tub of chocolate frosting.  With both the chocolate chips and the frosting, choose whichever you like best.  Our family prefers milk chocolate, so that is what we usually use.  However, we have made it with semi-sweet before and it also tastes nice.

After mixing the frosting into the melted chips, add 1/4 cup of liqueur to the mix and incorporate fully. We used Branca Menta so our truffles will have a nice minty taste.  You can also use Kerrygold Irish Cream for a double chocolate taste or try Caffe Borghetti which gives the truffles a coffee flavor. Yummy!

Now, chill the dough for 1-2 hours. This is a very important step.  If you don’t chill the dough, it is nearly impossible to do the next step.

After chilling for 1-2 hours, scoop out about 1 spoonful of dough and roll into balls. (No snickering!)

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Melt the almond bark using the same method that you used for the chips.  We melt half of the almond bark at a time.  It is easier to work with when it’s freshly melted.  Place about 2 balls into the melted bark and coat evenly.  Scoop out with a fork and let excess bark drip into the bowl.  Place on parchment or wax paper and let harden.  You can add extra sprinkles or crushed peppermints to the top for garnish.  An alternative to dipping in almond bark, is to roll the truffles in cocoa, crushed nuts, or coconut.

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Menta Truffles

  • 1 can chocolate frosting
  • 1 package chocolate chips
  • 1/4 Branca Menta Liqueur
  • 1 package of almond bark

Melt chips.  Add frosting and liqueur.  Chill for 1-2 hours.  Roll into balls. Roll in cocoa, nuts, or coconut or cover in melted almond bark.

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Can you believe how easy this recipe is?  It is a huge hit in holiday baskets or served on holiday dessert trays. Let us know if you try it out!

 

We’d Like to Propose a Toast!

Hey friends, so how is your holiday shopping going?  We haven’t really started yet, although Rhonda finally got our Christmas cards in the mail.  We are moving down that holiday checklist, which brings us to talk about holiday traditions.  What traditions do you hold dear during the holidays? We told you last week about how we like to drive around and look at lights and then end the night with some yummy hot chocolate.  Craig’s family always woke up early on Christmas morning to unwrap presents. Rhonda’s family attended midnight mass, so Santa always magically came while we were at mass.  We found our presents under the tree after getting home around 1:30 am.  We would oohhh and aaahhh and then sleep in on Christmas morning.  Funny how that happened, right?

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This week we are sharing an easy, tasty and fresh recipe for you to serve for breakfast Christmas morning or if you have holiday guests staying at your house.  This recipe is tastes complicated and delicious.  Whether you are trying to impress houseguests or just want to make a special breakfast for your honey, it is sure to delight.  The best thing is that it is soooo easy! You will feel a little guilty when your loved ones keep bragging about the delicious breakfast they had.

Rhonda found this recipe on the kerrygold usa site.    We know.  We know.  Another Kerrygold recipe?  It is just so hard to resist, because Kerrygold Irish Cream goes well with so many things!

You make this recipe much like most French toast recipes. The big difference is a tablespoon of Kerrygold in the egg mixture that the bread is soaked in and a Kerrygold sauce that you drizzle over the top when serving.

To start you will preheat your skillet over medium heat and add butter.  Of course we added Kerrygold butter, because once we started using it for baking and cooking none of the other butters can compare.

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Do you have a cast iron skillet?  We love ours.  Rhonda requested it for Christmas a couple of years ago.  We know it is not very romantic, but it has been one of her favorite gifts ever.  Yes, ever!  It is so easy to use when cooking and it helps food cook very evenly.

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While melting the butter, whisk together milk, eggs, sugar and Kerrygold.  Dunk each bread slice into the mixture for about 5 seconds and then place in the skillet.  We used some French bread that we had on hand.  The thicker the slice the more decadent your French toast will taste and look.

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Cook each slice of bread for about 3-4 minutes and until golden brown on each side.

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You can make the sauce while the toast is cooking.  Whisk together Kerrygold, powdered sugar and cornstarch.  That’s it.

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Serve your toast with a pat of Kerrygold butter on the top and drizzle the sauce. So easy!  Right?  Now do you see why you will blush when friends and family are bragging on your delicious breakfast or brunch Christmas morning?  You will make it all look so easy.

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Kerrygold French Toast

  • 2 tablespoons Kerrygold Unsalted Butter,  plus extra for serving
  • 1 cup milk
  • 2 large eggs
  • 1 tablespoon granulated sugar
  • 1 tablespoon Kerrygold Irish Cream Liqueur
  • 4 1″-thick slices french bread

Preheat large skillet over medium heat and add butter.  

Whisk together milk. eggs, sugar and Kerrygold.  Dunk each bread slice in mixture for about 5 second per side and place in skillet.  Cook each slice for about 3-4 minutes or until golden brown on each side.

Irish Cream Sauce

  • 1/4 cup Kerrygold Irish Cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon cornstarch

Whisk together until smooth.

Serve with two slices of French toast topped with a pat of butter and drizzled with sauce.

We hope you will try our French toast recipe.  Perhaps it will be a new tradition for your Christmas morning like waking up in new PJ’s or unwrapping loads of presents at the crack of dawn.  We can’t wait to share more holiday ideas with you next week!