If you've ever tried to send baked goods or sweets in the mail, you know that it can be a little tricky. Will the cookies break? Will the truffles melt? Will they go stale? How should I ship them, and will it eat my paycheck? These are all questions that make choosing and packing holiday treats a challenge.
You can easily alleviate these concerns, however, by carefully planning what you make and how you pack it. Here are some techniques for choosing and shipping baked goods easily and inexpensively:
1. Choose the right recipe: Not every baked good can be sent in the mail (without unfortunate results). Linzer tortes or delicate lattice suar cookies will not survive being jostled in a box, and chocolate truffles might end up becoming a sticky mess. Your best bet is to choose a high-endurance option that will not melt or break after being tossed around.
Here is a list of cookies and baked goods that do well in the mail:
a. Chocolate Crinkles
b. Oatmeal Raisin / Craisin Cookies
c. Chocolate Chip Cookies
d. Gingerbread Cookies
e. Fruitcake
f. Fudge
g. Biscotti
Of course, your options are not limited to my suggestions. If you have made something that seems like it could survive a few days in transit, go ahead and try it out!
2. Having the right equipment: Even if you have chosen a durable recipe, you need to choose durable packaging, as well, or you run the risk of your cookies arriving intact but stale. Purchase some tupperwares or metal cookie tins that will keep your treats air-tight and fresh, even after several days.
3. The Packing game: Your packaging of the treats will depend largely on what you are sending. For some cookies, you might want to wrap each individually in saran wrap. If you're sending fruitcake, wrap it tightly in plastic. For other items, being wrapped together will suffice. Always line your tins and containers with foil and wrap it around the contents before closing. This will ensure extra freshness.
4. The final touches: Once your tins and containers are sealed, it's time to pack them in a box. Pad the box with crumpled newspapers which will absorb shock and ensure tight packing and minimal jostling. Place your tin / box on the newspapers, and pad any empty areas with tissue paper or more newspaper. Finish with another paper layer, and, closing the box temporarily, shake it gently to see if anything is loose. If everything seems bolted down, tape the box closed.
5. Mailing options: You can mail baked goods without breaking the bank. In my experience, there is no need to use specialty shipping services such as FedEx and UPS. They're very expensive and won't provide that much of an advantage. If you've chosen durable treats and packed them well, there will be no need to rush the package (unless you're running late, of course!).
For most packages, the USPS will suffice. Flat Rate Priority boxes are often a good choice, as they will arrive quickly, and can be obtained for free at your post office (no buying boxes!). The downside is that, depending on the weight of the box, the flat rate might be a little pricey. Weigh the box you are sending and determine whether it is worth it to do flat rate. For example, if you are mailing something heavy, flat rate might save you money. If not, pick up a non-flat-rate priority mail box, that will ship based on weight and destination. Priority mail will arrive in no more that 5 days, and often after just 2.
If you are sending packages internationally, compare the rates of FedEx, UPS, and USPS to find the best option for where you are shipping, and how soon it needs to get there.
Showing posts with label candy. Show all posts
Showing posts with label candy. Show all posts
Monday, December 19, 2011
Sunday, December 18, 2011
Christmas Truffles
Looking for a lovely gift idea that you can whip up right at home? Truffles are a lovely gift to give and receive during the holidays, and they're not too hard on you, either.
While the Penguin Truffles that I posted this week are very labor intensive and tricky to do, these truffles are just as delicious and are significantly easier to make. In addition, truffles can be made ahead, which means that you have extra time to trim the tree, wrap presents, and run errands.
The truffles recipes listed below are but two of countless variations, so you can adapt them to taste and mood. Wrap them in pre-made candy boxes with some colored tissue paper for a lovely present!
Dark Chocolate Rum Balls
Makes 30 truffles
400 grams good-quality dark chocolate, coarsely chopped (about 2.5 cups)
1/2 cup heavy cream
2 tbps rum (or any other liqueur)
375 grams dark chocolate melts
100 grams white chocolate melts
2 tbps rum (or any other liqueur)
375 grams dark chocolate melts
100 grams white chocolate melts
First, melt the 400 grams of dark chocolate in a metal bowl placed over a simmering pot of water (make sure the pot does not touch the water!). Stir continuously to avoid burning until all pieces are melted. Once the mixture is smooth, remove from heat and stir in the rum. Refrigerate, covered, for at least four hours or until the mixture is firm enough to roll into balls.
Line a tray with parchment paper. Roll 2 teaspoonfuls of chocolate mixture into a ball and place on the prepared tray. You might want to wear disposable latex gloves for this, as it can become messy . If you're not wearing gloves, make sure to wash your hands in very cold water so that your palms are cool and do not melt the chocolate. Repeat with remaining chocolate mixture. Place in the fridge for 1 hour or until firm.
Meanwhile, place the dark chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until smooth. Reduce heat to low and stir.
Line a tray with parchment paper and divide your truffles into 4 batches. Remove 1 batch from the fridge and, using a fork or truffle dipper, dip the truffles (one at a time) in the melted chocolate to coat. Gently tap the fork or dipper on the edge of the bowl to allow excess chocolate to drip off and carefully place on the prepared tray. Repeat, in 3 more batches, with the remaining truffles and melted chocolate. Set aside for 10 minutes to set.
Place the white chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until chocolate melts and is smooth. Use a fork to drizzle the white chocolate over the truffles. Set aside for 5 minutes to set.
Line a tray with parchment paper. Roll 2 teaspoonfuls of chocolate mixture into a ball and place on the prepared tray. You might want to wear disposable latex gloves for this, as it can become messy . If you're not wearing gloves, make sure to wash your hands in very cold water so that your palms are cool and do not melt the chocolate. Repeat with remaining chocolate mixture. Place in the fridge for 1 hour or until firm.
Meanwhile, place the dark chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until smooth. Reduce heat to low and stir.
Line a tray with parchment paper and divide your truffles into 4 batches. Remove 1 batch from the fridge and, using a fork or truffle dipper, dip the truffles (one at a time) in the melted chocolate to coat. Gently tap the fork or dipper on the edge of the bowl to allow excess chocolate to drip off and carefully place on the prepared tray. Repeat, in 3 more batches, with the remaining truffles and melted chocolate. Set aside for 10 minutes to set.
Place the white chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until chocolate melts and is smooth. Use a fork to drizzle the white chocolate over the truffles. Set aside for 5 minutes to set.
Keep your truffles in the fridge, covered, for up to a week before using!
Coffee / Chocolate Truffles
Makes 20 truffles
1/3 cup heavy cream
2 tsps instant coffee powder OR 1/2 tsp vanilla extract
1/4 cup cocoa powder
These basic truffles can be altered to create new flavors. For coffee truffles, use coffee powder or use vanilla extract for basic chocolate!
Melt the chocolate in a metal bowl placed over a simmering pot of water (make sure the pot does not touch the water!) and stir continuously until melted. Once the mixture is smooth, remove from heat and add the coffee powder OR vanilla extract. Refrigerate, covered, for at least four hours or until the mixture is firm enough to roll into balls.
Line a baking sheet with parchment paper and, using 2 tsps of the mixture at a time, roll into balls. As I say above, you might want to use latex disposable gloves for this step. Once all the truffles have been rolled, dip them in cocoa powder to coat.
Keep in the fridge until ready to use (up to a week!).
Thursday, December 15, 2011
Penguin Truffles
Christmas is a time for food and fun with friends and family, but it's also when you make those special dishes that you make only once a year. These penguin truffles make a fabulous gift or specialty at your next holiday party. The mixture of white and dark chocolate over a rich, creamy center makes for a real treat around the holidays.
My roommate sent me the recipe for Penguin truffles, which she found at "2 Stews," a cooking blog by a former flight attendant. They were too cute--not to mention, too delicious--to resist: a chocolate truffle sculpted to look like a penguin, dipped in white chocolate, and finished with a coat of dark chocolate.
I made two batches of these little critters this week (and that's enough for one year). Just a warning: these truffles are both time-consuming and labor-intensive so don't try to make them in a rush.
Sure they're tricky, but, hey, it's Christmas and these are sure worth the effort for the "oohs and ahs" and the delicious result.
Being a child at heart and having an excuse to play with food, I posed my penguins in various situations: attacking the Christmas tree, staring at the Christmas turkey, huddling around a chocolate egg, and marching in the snow...
The Recipe:
For the ganache:
12 ounces bittersweet chocolate
1 1/4 cups heavy cream
Break the chocolate into small pieces and process in a food processor until very fine. Heat the cream in a medium saucepan until just boiling and pour through the food processor feed tube in a steady stream, with the motor running. (If you don't have a food processor, you can chop the chocolate in a coffee-bean grinder, and just mix it into the cream in the saucepan.) Process (or mix) until smooth, just a few seconds. Transfer to a bowl to firm. This should take a few hours at room temperature. You may also put it in the refrigerator.
Rolling and dipping:
2 tbsps powdered sugar (for rolling)
12 ounces good quality white chocolate* (for dipping)
12 ounces bittersweet chocolate* (for dipping)
*Use couverture chocolate or tempered chocolate. Click here for video on tempering chocolate. You will need a candy thermometer for this step.
For the flippers:
1/4 cup slivered almonds
Using a teaspoon, scoop out balls of ganache and place on a parchment lined tray. Place in refrigerator to firm, about 30 minutes. Once firm, dust hands with powdered sugar and roll ball between your hands to smooth. Then continue rolling while pulling and shaping the top to resemble a small head with a drooped, thin pointy end (the beak). This can be frustrating, especially when the chocolate starts to melt. Take a deep breath, put them in the fridge, and have some cocoa.
To insert the slivered almonds for the flippers, take a knife and insert it about 1/2 inch deep at the placement and angle you want the flippers. Gently insert a slivered almond into the slit, rounded end facing out. You should have about 25-30 penguins. Return to tray and put in refrigerator to chill.
In the meantime, melt the white chocolate by breaking it into a medium bowl placed over a pot of hot water. The bowl must not touch the water and the water must not simmer, but just remain hot. Stir until melted and then take off of heat and cool until it is about 84 degrees or dab a small amount on your upper lip. It should feel slightly cool. Resting a penguin on a forks tines and holding over bowl of melted white chocolate, spoon the chocolate over the penguin to coat. Let excess drip off. Place on parchment to cool and harden. Continue coating all penguins.
Break the bittersweet chocolate into a medium bowl and place over hot water to melt in the same manner as the white chocolate. Once cool to 84 degrees, pick up penguins in the back behind the flippers, so as not to touch the tummy, and place on the tines of a fork. Holding over the bowl of bittersweet chocolate, gently spoon the chocolate down the back top and sides of the penguin. Carefully spoon a little down over the beak to form a point. Keep the tummy white and don't touch it or you'll get fingerprints on it. Let excess chocolate drip off and place on clean parchment to harden.
You're a champion.
Makes 25-30 Penguin Truffles. Lasts up to 2 weeks at cool room temperature.
My roommate sent me the recipe for Penguin truffles, which she found at "2 Stews," a cooking blog by a former flight attendant. They were too cute--not to mention, too delicious--to resist: a chocolate truffle sculpted to look like a penguin, dipped in white chocolate, and finished with a coat of dark chocolate.
I made two batches of these little critters this week (and that's enough for one year). Just a warning: these truffles are both time-consuming and labor-intensive so don't try to make them in a rush.
Sure they're tricky, but, hey, it's Christmas and these are sure worth the effort for the "oohs and ahs" and the delicious result.
Being a child at heart and having an excuse to play with food, I posed my penguins in various situations: attacking the Christmas tree, staring at the Christmas turkey, huddling around a chocolate egg, and marching in the snow...
The Recipe:
For the ganache:
12 ounces bittersweet chocolate
1 1/4 cups heavy cream
Break the chocolate into small pieces and process in a food processor until very fine. Heat the cream in a medium saucepan until just boiling and pour through the food processor feed tube in a steady stream, with the motor running. (If you don't have a food processor, you can chop the chocolate in a coffee-bean grinder, and just mix it into the cream in the saucepan.) Process (or mix) until smooth, just a few seconds. Transfer to a bowl to firm. This should take a few hours at room temperature. You may also put it in the refrigerator.
Rolling and dipping:
2 tbsps powdered sugar (for rolling)
12 ounces good quality white chocolate* (for dipping)
12 ounces bittersweet chocolate* (for dipping)
*Use couverture chocolate or tempered chocolate. Click here for video on tempering chocolate. You will need a candy thermometer for this step.
For the flippers:
1/4 cup slivered almonds
Using a teaspoon, scoop out balls of ganache and place on a parchment lined tray. Place in refrigerator to firm, about 30 minutes. Once firm, dust hands with powdered sugar and roll ball between your hands to smooth. Then continue rolling while pulling and shaping the top to resemble a small head with a drooped, thin pointy end (the beak). This can be frustrating, especially when the chocolate starts to melt. Take a deep breath, put them in the fridge, and have some cocoa.
To insert the slivered almonds for the flippers, take a knife and insert it about 1/2 inch deep at the placement and angle you want the flippers. Gently insert a slivered almond into the slit, rounded end facing out. You should have about 25-30 penguins. Return to tray and put in refrigerator to chill.
In the meantime, melt the white chocolate by breaking it into a medium bowl placed over a pot of hot water. The bowl must not touch the water and the water must not simmer, but just remain hot. Stir until melted and then take off of heat and cool until it is about 84 degrees or dab a small amount on your upper lip. It should feel slightly cool. Resting a penguin on a forks tines and holding over bowl of melted white chocolate, spoon the chocolate over the penguin to coat. Let excess drip off. Place on parchment to cool and harden. Continue coating all penguins.
Break the bittersweet chocolate into a medium bowl and place over hot water to melt in the same manner as the white chocolate. Once cool to 84 degrees, pick up penguins in the back behind the flippers, so as not to touch the tummy, and place on the tines of a fork. Holding over the bowl of bittersweet chocolate, gently spoon the chocolate down the back top and sides of the penguin. Carefully spoon a little down over the beak to form a point. Keep the tummy white and don't touch it or you'll get fingerprints on it. Let excess chocolate drip off and place on clean parchment to harden.
You're a champion.
Makes 25-30 Penguin Truffles. Lasts up to 2 weeks at cool room temperature.
Monday, December 12, 2011
Peppermint Fudge
At Christmas time, I tend to experiment with a lot of candies, which are a fabulous addition to your holiday cookie and cake repertoire. One thing that I love is that you can make and pack them ahead, and keep them in the fridge until you are ready to serve them or give them as gifts.
The recipes below for Candy Cane and Chocolate Peppermint Fudge are new to my recipe collection, but after seeing (and tasting!) the results, I can guarantee that I will be making them again!
These fudges are remarkably simple to make, and are not very labor intensive. In addition, the ingredients are inexpensive which means you don't need to break the bank. The result? A creamy and fresh minty fudge that your loved ones will be happy to open Christmas day.
Candy Cane Fudge
2 (10 ounce) packages of white chocolate chips
1 (14 ounce) can of sweetened condensed milk
1/2 tsp peppermint extract
1 1/2 cups crushed peppermint candy canes
1 dash of red and green food coloring
Take a medium saucepan and heat the sweetened condensed milk over medium-low heat. Add the chocolate chips, stirring frequently. Make sure that the chocolate does not start to bubble, which signals burning. Stir until smooth and until all of the chips have melted. Remove from heat. Stir in the peppermint extract and candy cane pieces and then carefully drop in 3 drops each of red and green coloring. Swirl the colors, but make sure not to stir too much.
Line a 8" or 9" square pan with tin foil and spread the fudge evenly. Cover with plastic wrap and refrigerate to set for at least 2 hours, or overnight.
Cut the fudge into whatever size pieces you would like and keep in a cool place.
Chocolate Peppermint Fudge
2 cups milk chocolate chips1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
Dash of salt
1 tsp peppermint extract
1/4 cup crushed candy canes
Take a medium saucepan and heat the sweetened condensed milk over low heat. Add the chocolate chips, stirring frequently. Stir until smooth and until all of the chips have melted. Remove from heat and stir in the peppermint extract.
Line a 8" or 9" square pan with tin foil and spread the fudge evenly. Sprinkle the candy cane pieces on top and gently press them down so that they will set into the fudge. Cover with plastic wrap and refrigerate to set for at least 2 hours, or overnight.
Cut the fudge into whatever size pieces you would like and keep in a cool place.
Friday, October 28, 2011
A New York City Halloween: Chocolate Rats
It's Halloween time in the city, and that means all kinds of spooks and scares. If you're throwing / going to a Halloween party this weekend, you might consider these ironic and creepy treats--chocolate covered strawberries made to look like rats.
They're easy to make, and promise to spook your guests.
This recipe and photo come from Kitchen Daily.
The Recipe:
20 large strawberries
40 sliced almonds
2 3.5-oz bittersweet or semisweet chocolate bars, coarsely chopped and melted
40 slivered almonds
20 2-inch pieces of black licorice laces
Line a baking sheet with waxed or parchment paper. Trim a small piece from one side of each strawberry so they can rest flat on waxed paper. Insert 2 sliced almonds about 1 inch from pointed end of strawberry to make the ears on the rat. Repeat with remaining strawberries.
Insert a fork into the wide end of a strawberry. Holding the strawberry on fork, spoon the melted chocolate over the fruit to coat, allowing any excess chocolate to drip off. Place on baking sheet. While chocolate is still wet, arrange 2 slivered almonds to create eyes, then place licorice pieces at the bottom of the wide end of the strawberry to form a tail. Repeat with remaining strawberries, chocolate, almonds, and licorice. Chill until firm.
Boo!
Read more: http://www.kitchendaily.com/recipe/chocolate-dipped-rats-149369/#ixzz1c5utlmhD
They're easy to make, and promise to spook your guests.
This recipe and photo come from Kitchen Daily.
The Recipe:
20 large strawberries
40 sliced almonds
2 3.5-oz bittersweet or semisweet chocolate bars, coarsely chopped and melted
40 slivered almonds
20 2-inch pieces of black licorice laces
Line a baking sheet with waxed or parchment paper. Trim a small piece from one side of each strawberry so they can rest flat on waxed paper. Insert 2 sliced almonds about 1 inch from pointed end of strawberry to make the ears on the rat. Repeat with remaining strawberries.
Insert a fork into the wide end of a strawberry. Holding the strawberry on fork, spoon the melted chocolate over the fruit to coat, allowing any excess chocolate to drip off. Place on baking sheet. While chocolate is still wet, arrange 2 slivered almonds to create eyes, then place licorice pieces at the bottom of the wide end of the strawberry to form a tail. Repeat with remaining strawberries, chocolate, almonds, and licorice. Chill until firm.
Boo!
Read more: http://www.kitchendaily.com/recipe/chocolate-dipped-rats-149369/#ixzz1c5utlmhD
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