Chocolate stars in delicious holiday goodies

I decided that our first holiday treats column would feature chocolate, and rounded up some favorites for you to begin your Christmas candy/cookie adventures in the kitchen. Following weeks will enlarge on the possibilities with cookies, nuts and more. Enjoy!

Our illustration is of a unique truffle, and you’ll want to make a lot! The recipe makes about 30 candies.

Dutch Chocolate Mint Truffles

1 cup whipping cream

1 cup lightly packed fresh mint (from the supermarket)

12 ounces bittersweet or semisweet chocolate, chopped

1/4 cup (1/2 stick) unsalted butter

1/4 cup Crème de Cacao or Godiva Chocolate Liqueur

1/2 tsp. Vanilla

2 ounces bittersweet or semisweet chocolate, grated*

About 30 paper candy cups

Bring cream and mint leaves to boil in medium saucepan; remove from heat, cover and let steep about an hour. Strain into large bowl, pressing on leaves to release all cream. Eturn cream to saucepan and simmer until reduced to 1/2 cup, about 5 minutes. Add the 12 oz. of chopped chocolate and butter to the cream. Whisk over low heat until melted and smooth. Stir in the liqueur and vanilla. Allow to cool, then freeze until firm, about 20 minutes.

Scoop up 1 tablespoon chocolate mixture, rolling between palms to form ball, the roll ball in the grated chocolate. Arrange truffles in airtight containers – (saved candy tins work perfectly) –and chill. You can refrigerate for two weeks or freeze up to one month. Let stand at room temperature about 10 minutes before serving.

• I did not like the looks of the coarse-grated chocolate topping, and used a very fine grater for a more delicate look to the truffles. They are delicious any way!

On now to some great holiday cookies!

Kahlua Chocolate Nut Squares

1 1/4 cup sifted all-purpose flour

3/4 tsp. baking powder

1/2 tsp. salt

1/2 cup real butter, softened

3/4 cup brown sugar, packed

1 large egg

1/4 cup plus 1 Tbsp. Kahlua

1 cup semi-sweet chocolate pieces

1/2 cup chopped walnuts OR pecans

(Optional nut halves)

Butter a 7x11-inch baking pan. Preheat oven to 350F. Resift flour with the baking powder ad salt. Cream butter and sugar in a bowl; beat in egg. Stir in 1/4 cup Kahlua, then flour mixture; blend well. Fold in chocolate pieces and nuts, mixing evenly. Spread in prepared pan. Bake 30 minutes or until top springs back when touched lightly in center. Do not over-bake. Remove from oven, cool in pan 15 minutes, then brush with the 1 Tbsp. Kahlua. When fully cooled, frost as desired and cut into bars. You may skip the frosting and serve as ice cream or whipped cream-topped dessert.

Choco-Coconut Macaroons

2 squares unsweetened chocolate

2 Tbs. butter

1/2 cup granulated cane sugar

2 eggs, slightly beaten

1/4 tsp. salt

1 tsp. vanilla

2 1/3 cups (about) shredded coconut

Set oven at 325F. Lightly butter cookie sheets. Melt chocolate with butter over very low heat in heavy saucepan, stirring constantly till smooth; remove from heat. Blend in sugar, eggs, salt and vanilla; beat well. Stir in coconut. Drop from teaspoon onto prepared baking sheets, leaving 1 1/2 inches between. Bake for 15 minutes. Cool on racks. Makes about 3 dozen.

Turtle Bars

2 cups all-purpose flour

1 3/4 cup packed dark brown sugar

3 sticks real butter (unsalted), room temperature

3 tablespoons whipping cream (unwhipped)

1 cup pecan halves (or walnuts) toasted

3/4 cup semisweet chocolate chips (5 ½ ounces)

Preheat oven to 350 degrees. Mix flour, 1 cup brown sugar, and 3/4 cup butter until well blended and crumbly. Press mixture evenly into ungreased 9x13x2-inch metal baking dish. Bake until crust is light golden, about 15 minutes. Remove from oven, leave oven on.

Meanwhile, bring remaining 3/4 cup brown sugar, 3/4cup butter and cream to boil in small saucepan over high heat, stirring until sugar dissolves. Boil 1 minute, stirring occasionally. Remove caramel from heat.

Sprinkle nuts over baked crust. Pour caramel over nuts. Return to oven and bake until bubbles form and color darkens, about 20 minutes. Remove from oven and sprinkle evenly with the chocolate chips. Let stand until chips melt, about 5 minutes, then with rubber spatula, carefully spread chocolate evenly over top. Chill bars till chocolate sets, 20 minutes or so, then cut into 1-inch squares.

Festive Cherry/Oatmeal White Chocolate Cookies

1 cup EACH butter and firm-packed brown sugar

¾ cup granulated cane sugar

2 large eggs

1 tablespoon vanilla

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon EACH baking soda and salt

2 cups uncooked regular oats

2 6-ounce packages white chocolate baking bars, coarsely chopped (or equal amount white chocolate chips)

1 cup dried cherries

Beat butter (or shortening) at medium speed w/electric mixer until fluffy, gradually adding sugars, beating well. Add eggs and vanilla, beat well, then stir in oats, white chocolate and cherries. Scoop up 1 tablespoon rounds of dough and drop 2 inches apart on UNgreased cookie sheets, Bake 10 minutes or till lightly browned Cool 2 minutes on sheets, then remove to wire racks to cool. Makes about 5 dozen.

Chocolate Nut Clusters

1 pkg. (8 squares) semi-sweet chocolate

1 1/2-2 cups walnut or pecan halves, or whole (unsalted) cashews

Line cookie sheets with waxed paper. In saucepan, over very low heat, melt chocolate. Set pan in a larger container of hot water to keep consistency. Dip one half of each nut (or entire nut) in melted chocolate, placing on prepared cookie sheets. Refrigerate until set. Cover, store in refrigerator.

For clusters of nuts, after removing melted chocolate from heat, add nuts to the pan and mix lightly to coat completely. Drop teaspoons of mixture onto the waxed paper to cool, then chill until firm. Makes about 2 dozen clusters.

Next Week – More “nuts to you” in some great and very simple recipes!

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com or by phone at 208-265-4688 between the hours of 8 a.m. to 7 p.m.