Sweet Treats for Mom

Mom deserves something special. If you make her these special treats with all the love in your heart, you'll be considered the perfect child...just for that day!


Chocolate Raspberry Cupcakes
1 package chocolate cake mix (choose a gluten free cake mix like betty crocker)
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil or applesauce
4 eggs
1/2 cup warm water

For the filling 
2 cups fresh raspberries
1/3 cup sugar
           
Place filling in a plastic zip bag and when the time comes, cut the corner and insert into the cupcake and squeeze the filling in the cupcake.

For the Chocolate Ganache 
1 cup heavy cream
1 12-ounce bag semi-sweet chocolate chips

Raspberry Buttercream Frosting
1/2 cup butter, softened
3 Tbl seedless raspberry jam
4 cups powdered sugar
3 Tbl milk
red food coloring
Whip all ingredients together with electric mixer. 

Preheat oven to 350 degrees. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and water. Pour batter into lined muffin cups 2/3 full. Bake for 20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely.

Meanwhile, combine filling ingredients (raspberries and sugar) in a medium bowl. Gently mash raspberries, leaving some whole. Reserve 2/3 cup for the frosting, and refrigerate until ready to use.


Make the chocolate ganache: heat 1 cup heavy cream over medium low heat until simmering. Remove from heat and add chocolate chips. Stir in a figure-eight motion until chocolate chips are fully melted. Cool slightly. 

Fill your cupcakes with your jam filling. Top your cupcakes with ganache and pop the cupcakes into the fridge until the ganache is solid. Then frost the top of the cupcakes and add a fresh raspberry on the top. 




Fifteenspatulas has this great recipe for truffles. They are so easy to make and yummy. 

Irish Creme White Chocolate Truffles

8 oz good quality white chocolate, chopped
2 tbsp irish cream liqueur (I used Bailey's)
2 tbsp heavy cream
1/2 cup chopped macadamia nuts

Melt the chopped chocolate in a double boiler (which is just a heatproof bowl set on top of a saucepan with an inch of simmering water in it. Make sure the water isn't touching the bottom of the bowl). The white chocolate should only take about 5 minutes or so to melt.
Once the white chocolate has melted, stir in the irish cream and heavy cream with a whisk or spatula. Pop the white chocolate mixture into the refrigerator for 30-45 minutes, until it has firmed up. Now take a 2 tsp cookie scoop and portion out little balls of the white chocolate mixture. If they are firm enough to not stick to your hands, roll them in the palms of your hands into a ball, and roll them in the chopped macadamia nuts. If they aren't firm enough, place the loosely portioned truffles into the fridge for 15 minutes to firm up more, and then you can roll them in your hands and into the macadamia nuts. After they are rolled in the nuts, place them in the fridge to firm up completely.


 Mom loves her diet coke. A Dirty one will be even better. 

Dirty Diet Coke
1 cup crushed ice
1 healthy squirt of Torani Coconut Syrup
1 generous squeeze of half a lime
1 can of Diet Coke, chilled
1 good straw