Mother's Day Chocolate Raspberry Rose Truffles

Bunches of posts today because while I've been baking, my wonderful friend Sandy reminded me that I've been slacking on the posts.  I made these truffles for my mom for Mother's Day this year.  My mom and I love truffles and have been enjoying testing out all the flavors from Anna Shea Chocolates near her house.  These were a little tricky to work with but were well worth the effort.  You will need a food scale for this recipe, don't try to estimate or your ganache won't set right.  I used a 1/2 inch cookie scoop to scoop the ganache and then dipped the chilled ganache balls into dark chocolate but you could roll them in cocoa powder.  Enjoy!

Chocolate Raspberry Rose Truffles
Makes about 2 dozen truffles
 
Raspberry Rose Ganache:

• 5.25oz (147g) 64% bittersweet chocolate, finely chopped.
• 3 tablespoons (42g) heavy cream
• 2 teaspoons (14g) light corn syrup (or inverted syrup)
• 1/4 cup (42g) strained raspberry purée
• 1 tablespoon (14g) granulated sugar
• 1 tablespoon (14g) salted butter, cubed and softened but not melted
• 2-4 drops of culinary grade rose petal oil or rose water

To Finish The Chocolates:

• 8oz (224g) 64% bittersweet chocolate, melted and tempered OR
• Cocoa powder

1.  To prepare the ganache, place the chopped chocolate into a medium sized bowl.
2. Combine the cream, purée, corn syrup and sugar in a small sauce pan. Bring to a boil over medium high heat stirring constantly. Once it reaches a rolling boil, pour the cream mixture evenly over the chocolate and allow to stand for 2 minutes without stirring.
3. Once 2 minutes has passed, stir slowly to incorporate the ganache. Once the mixture has cooled to 95°F you may add the butter and rose oil/water, stirring gently to combine.
4. Allow the ganache to set up over night in the refridgerator.  Once set, use a 1/2 inch cookie scoop to scoop out the ganache.  Roll between palms to create completely round balls.
5. Place balls into the refridgerator to set.
6. Dip cooled balls into tempered chocolate or roll in cocoa powder.

Banana Bread Cookies

I made these for a dear friend's retirement celebration and again for a pre-Memorial Day party on Saturday.  They were a hit at both and taste exactly like chocolate chip banana bread in cookie form.  I used semi-sweet chocolate chips but you could use whatever kind you like.  Enjoy!
 

Banana Bread Cookies
Makes about 3 dozen

• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1 teaspoon coarse salt
• 1/2 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup mashed ripe banana (about 1 large)
• 1 cup old-fashioned rolled oats
• 8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks
• 1/2 cup coarsely chopped walnuts (about 2 ounces), toasted

1. Preheat oven to 375 degrees. 
2. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. 
3. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts. 
4. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. 
5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. 
6. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

Strawberry Lemonade Bars

I wanted to make something refreshing and summery for our Bible study group since it was one of those rare days this spring when we actually had warm temperatures.  These strawberry lemonade bars were exactly what I was looking for.  This recipe is easy to make and the lovely pink color is all natural and came from pureed strawberries.  Enjoy!

Strawberry Lemonade Bars

Makes 24 bars

Crust

• 1/4 cup sugar
• 1/2 cup butter, room temperature
• 1 1/2 cups all purpose flour
• 1/4 tsp salt

Filling

• 1 cup fresh lemon juice
• 2-3 tsp lemon zest
• 1/2 cup pureed strawberries (about 3/4 cup berries)
• 1 1/4 cups sugar
• 4 large eggs
• 1/4 cup all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

1. Preheat oven to 350F and lightly grease a 9×13-inch baking pan.

2. Begin by making the crust.  In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.

3. While the crust bakes, prepare the filling.  In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.

4. Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set.  There will be a light colored “crust” on top from the sugar in the custard – nothing to worry about.

5. Cool completely before slicing and use a damp knife to ensure clean slices.  Store bars in the refrigerator, especially on a hot day.