Martha’s Chocolate-Champagne Truffles in Sparkling Sugar

I saw Martha Stewart’s recipe for chocolate-champagne truffles in sparkling sugar as I was looking about for new Oscar Party ideas and I thought they would be a perfect addition to the party – who doesn’t like truffles especially when they have champagne?!  Sounded like it would be a hit for the dessert table.

When I took a glance at the reviews, I saw that there was trouble in paradise.  Many folks complained that the truffles were soft and didn’t set properly.  The recipe does call for a substantial amount of liquid.  But I decided to dive right in anyway and give it a whirl.

Now, I did make modifications.  I didn’t really believe that yield of three dozen so I doubled the chocolate and the cream.  Taking into account the problems that other folks had with the softness of the truffles, I stuck to the recipe on the champagne and cognac.  That’s twice as much chocolate power to fight off all that extra liquid.

But it still wasn’t enough. 

These truffles were soft and I needed to freeze them just to get them to set properly.  They were in the fridge until the last minute on party night.  I had covered them in gold sanding sugar, thank goodness because otherwise they would have been too sticky and soft to work with!

But the most telling sign is at the end of the night, I had plenty of these truffles left over and none of the other truffles I made from the Pioneer Woman’s recipe.  So my advice is to stick to Ree’s recipe!

–Martta

Oscar Party Menu

No Oscar Party is complete without a killer menu.  I’ve put my thinking cap on to refine last year’s menu keeping the traditional favorites and adding in a few new fabulous offerings!

For the dessert table: 

The star of the show - Gold Dusted Chocolate Oscars in milk and dark chocolate:

The second star of the show: The chocolate strawberry tower:

Some crowd tested favorites: Pioneer Woman’s Chocolate Truffles with Sea Salt:

Then a bit of Pinterest inspiration with Chocolate Dipped Raspberries:

Individual Tiramisu Shooters: 

This year’s additions include:

Chocolate-Champagne Truffles, courtesy of Martha Stewart’s recipe (I’ll roll mine in gold sanding sugar):

And Individual Chocolate Avocado Mousse from Giada De Laurentiis:

Now on to the savories.  At the main table, I’ll have one of my Oscar Party standards: Spanakopita 

Hummus Three Ways: White, Roasted Pine Nut and Black Bean served with crudities and pita chip ribbons: 

Greek Cucumber Cups, thank you Rachael Ray:  Ginger Soy Chicken Mini Kabobs:

Rosemary Balsamic Mini Kabobs:

Antipasta Skewers Two Ways: Italian and Greek Style:

Then over to the coffee table in the prime time TV viewing location.  Guess what?  I’ll put more food there too!  Starting with Paula Deen’s Sugar and Nut Glazed Brie served with fresh sliced pears:

Classic, can’t live without Dill Dip with Crudités

and finally to round out the table, Cheese, Crackers and Grapes.

But Oscar Party isn’t completed without it’s signature cocktail…..the Twisted Cosmo!

So friends, I hope you’re seriously hungry ’cause I’m already cooking up a storm!  I’ve pinned all these to my Oscar Party board on Pinterest along with a few other party ideas in case you’re planning your own shindig.

–Martta

(No Dairy!) Rice Krispie Treats

Man, every once and a while I just hanker for the dairy world (cheese!).  So I go about trying to concoct a non-dairy alternative to some favorites.  Traditional Rice Krispie Treats are loaded with butter.  So how to get all that marshmallow-y goodness without all the butter?  I’m so glad you asked.My non-dairy Rice Krispie Treats involve just a few key substitutes on the path to deliciousness.  Here’s what you’ll need:

• 5 Cups Rice Krispies (or any other generic puffed rice cereal)
• 4 Cups Mini Marshmallows (yes, this is less than one bag.  How else am I supposed to snack on marshmallows while making these if I don’t leave some in the bag?)
• 2 T Canola Oil
• 3/4 t Vanilla (Use the good stuff)
• 1/4t Imitation Butter Extract (It’s like a dang movie theater in a bottle)

Open bag of marshmallows and begin eating them.  Prepare an 8×8 baking dish with either a bit of canola oil or just a shot of good ole Pam.

Place 4 C marshmallows and canola oil in a nonstick pan over medium heat.  While stirring, continue to eat marshmallows directly out of the bag as if your mother raised you in a cave.  When the marshmallows have nearly melted, add extracts and stir to combine.  Add Rice Krispies, remove from heat and stir.  Pour the entire blob of crunchy deliciousness into the prepared pan

 Now don’t spend hours trying to get that factory perfect square using your spatula.  Just grab a piece of waxed paper, cover the Krispies and press.  

Allow to cool while you polish off the remaining marshmallows in the bag…..you know, if you have any left.

Slice into squares, serve and enjoy!  Ahh the wonders of no dairy.

–Martta