Tag Archives: simple

Chocolate Filled Bon Bons

This is a easy, simple recipe for cookies that contain a surprise. The center of the cookie is filled with chocolate. And the dough of the cookie is tasty in itself. You can have fun making these cookies with your own ideas of what to put in the center.
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When the recipe came to us, there was only one kind of Candy Kiss – milk chocolate. Now, when I go to the store, I have to make a decision about the kind of Candy Kiss I want to use- original milk chocolate, dark chocolate, almond –center kisses. The list seems endless. I went for the dark chocolate kisses this time.

I have tried other fillings for the Bon Bons, but nothing works as well as the Candy Kisses. One filling I tried was reconstituted dry cherries. I had a partial bag of dry cherries, and thought I would try them. So I soaked then in Kirsh to make them soft again, and then made a recipe of Bon Bons using the soft cherries as the centers. I was disappointed in the outcome; the Bon Bon dough does not cling to the cherries, and so on the first bite, the cherry comes out leaving only the Bon Bon dough for the second bite.

Chocolate Filled Bon Bons

  • 3/4 cup Crisco
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1/4 teaspoon almond extract
  • 1 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup very finely ground nuts (pecans or almonds)
  • 1/2 bag chocolate kisses (Hershey’s?)

Preheat oven to 350 degrees. Remove foil from 1/2 bag of chocolate kisses. Cream together Crisco and both sugars. Add egg, vanilla and extract. Beat well. Add flour, baking powder, salt and nuts.

Form dough into 1″ balls. Press each ball around a chocolate kiss so that the kiss is completely enclosed. Place on ungreased cookie sheet. Bake for 12 minutes—do not overbake. Makes about 2 1/2 dozen cookies.

You may decorate the tops of cooled cookies with frosting and sprinkles. Or, sprinkle tops of uncooked cookies with chocolate shot.

For the ground nuts, I used almonds; that seemed to make more sense to me since the dough also has almond extract.

To measure out an approximate 1 inch ball of dough, I used one of my many scoops. The smallest one that isn’t marked with a size appears to be about 1 inch in diameter. I seem to use it a lot, as for when I make truffles. I attempted to measure it, and it would be size 128 or 1/4th ounce.

After I have a ball of dough for a cookie, I press the center material into the ball, and then slowly stretch and mold the dough around that center. It is easier than what I can make it sound.
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You will notice in the pictures that some of the Bon Bons have a pink star on the top; that was to identify what I had used in the center of the cookie. Pink was for the red cherries.

No-Knead Bread

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Making bread was always a frustration for me, until this last year. My Mother was an excellent bread maker. I remember going home on vacation, and the minute I walked in the front door the aroma of fresh bread would hit me. And when I got to the kitchen, I would find the kitchen table hidden beneath loaves of fresh bread, dinner rolls, and cinnamon rolls. There would be 8-10 loaves of bread on the table.

Whenever Marlys’s Step Mother Margaret visited us, she would start making dough, and keep it in the refrigerator. Then, each evening she would take out some of it, and form a pan of dinner rolls. She also would at times make cinnamon rolls. She knew how to slow the rise by using refrigeration. But even more important, both of these women knew how to knead the dough and could determine the amount of flour to add to make the dough. I felt that making bread was a skill that could only be learned with much mentoring by someone who already had the skill, and I didn’t seem to have the time to acquire that skill.

Mom had one bread recipe that I really liked, and so I asked her for it and tried to make it; it was a failure! My notes from that attempt say that the mixture seemed dry, and I didn’t get the rise I thought I should; maybe I added too much flour.

A few years ago, recipes for No-Knead bread became popular, and a recipe by Leslie Cole, an Oregonian reporter, was printed in the Oregonian newspaper. I thought I had found the answer to my lack of skill in making yeast breads! So I tried the recipe. It is a crusty bread, with a rustic texture. It is the type of bread you would be served in a restaurant before the meal, with butter or maybe olive oil and salt for dipping. It is a good crunchy bread to enjoy with a meal. I would make it again just for these qualities.
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Here is the pointer to Leslie Cole’s recipe for No-Knead bread. She said in the original newspaper article that it was adapted from Jim Lahey of Sullivan Street Bakery in New York City. For copyright reasons, I can not duplicate the recipe here, but must give you pointers to the publication of the recipes.

So, we continued to buy our bread for toast and sandwiches rather than try to make it.

Then, last year I learned about the “dough hook” for the stand-mixer. It has opened the world of flavored yeast breads for me. And I will be introducing those recipes to you. But for now, I want you to see the simple, no-knead bread. I use Leslie Cole’s recipe. I find it messy in that the dough seems especially moist and sticky; it might need more flour than indicated in the recipe. So, when working with the dough, I would not be afraid to use flour quite heavily to get the dough to hold together and not stick to fingers or work surface.
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If you, too, have trouble kneading yeast breads, then try the no-knead style. And maybe as Leslie suggests, add herbs or olives to suit your own taste.