Bourbon Balls, Brownies and more holiday sweets from Amy Tobin - Cincinnati News, FOX19-WXIX TV

Your favorite holiday sweets recipes from Amy Tobin

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Recipes by Amy Tobin featured on the FOX19 Morning News Show:

Best-ever Brownies

Prep Time: 50 min (includes Ganache)
Cook Time: 25 min
Total Time: 1 hour 15 min (includes Ganache)

What you'll need:

Brownies:

  • Cooking spray
  • 4 ounces unsweetened chocolate
  • 1 cup (2 sticks) unsalted butter
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1 cup flour
  • Dash of salt (mixed with flour)

Chocolate Ganache:

  • 1 cup heavy cream
  • 8 ounces semisweet chocolate, chopped

Preheat oven to 350°F. Line a 9 x 13-inch baking dish with foil; spray foil with non-stick spray.

Place chocolate and butter a large microwave safe bowl; heat 2 minutes or until butter is melted. Stir until chocolate is melted and mixture is smooth. Stir in sugar. Stir in vanilla extract, then eggs one at a time, stirring well after each addition. Mix in flour, a little at a time, stirring until uniform. Pour batter into prepared pan; bake 25 minutes, or until toothpick inserted in center comes out with fudge-y crumbs. Cool completely. Invert pan and remove foil. When completely cool, frost with ganache and cut into rectangles.

Chocolate Ganache
(Note: Ganache can be made 3 days ahead and chilled, covered. Let stand at room temperature 2 to 3 hours to soften to a spread-able consistency)

Pour cream into a microwave safe container; heat on full power 1 ½- 2 minutes or until very hot.

Place chocolate in the bowl of a food processor fitted with a metal blade. Finely chop chocolate.

With motor running, pour hot cream through the feed tube and process just until the chocolate is melted and smooth.

Let stand at room temperature until a thick but spread-able consistency is reached, or refrigerate until ready to use.

Bourbon Balls

Prep Time: 30 minutes
Cook Time: 10 minutes per batch

What you'll need:

  • 1 cup pecans
  • 8 ounces vanilla wafers, enough to make 2 cups crumbs
  • 1/2 cup unsweetened cocoa, divided
  • 1 cup confectioners' sugar, divided
  • 1/4 cup light corn syrup
  • 1/4 cup bourbon

Heat oven to 325° F.

Spread pecans on a baking sheet. Toast for 3 minutes; toss the nuts and bake for 3 minutes more.

In a food processor, process the vanilla wafers until they form crumbs. Add the pecans; pulse just until they are finely chopped. Add 1/4 cup of the cocoa, and 1/2 cup of the confectioners' sugar. Add the corn syrup and bourbon. Pulse to mix thoroughly.

Sift the remaining 1/4 cup cocoa and 1/2 cup confectioners' sugar onto a large plate.

Form the crumb mixture into 3/4-inch balls and roll them through the cocoa-sugar to coat.

Store in a sealed container for up to 5 days. If necessary, touch them up with a light dusting of confectioners' sugar.

Chocolate Pepperming Pattie Cups

Prep Time: 45 minutes
Total Time: several hours to overnight

What you'll need:

Peppermint filling:

  • 1 cup confectioners' sugar
  • 1 tablespoon butter, softened
  • 1/4- 1/2 teaspoon edible peppermint oil (not extract)
  • 1/8 teaspoon vanilla extract
  • 1 tablespoon evaporated milk

Chocolate coating:

  • 8 ounces good quality semisweet chocolate, coarsely chopped
  • 1 tablespoon shortening

Heat oven to 325° F.

Spread pecans on a baking sheet. Toast for 3 minutes; toss the nuts and bake for 3 minutes more.

In a food processor, process the vanilla wafers until they form crumbs. Add the pecans; pulse just until they are finely chopped. Add  1/4 cup of the cocoa, and 1/2  cup of the confectioners' sugar. Add the corn syrup and bourbon. Pulse to mix thoroughly.

Sift the remaining 1/4 cup cocoa and 1/2 cup confectioners' sugar onto a large plate.

Form the crumb mixture into 3/4-inch balls and roll them through the cocoa-sugar to coat.

Store in a sealed container for up to 5 days. If necessary, touch them up with a light dusting of confectioners' sugar.

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