Birthday Cake Bark

I apologize for my lack of posts lately. In the past 11 nights, I've only spent 2 of those nights at home. And those days were spend unpacking, doing laundry, and re-packing. Aubrey and I got a chance to visit my sister and her husband in Kansas City last weekend. We had a blast sledding in the snow, trying out new restaurants, and just spending time with family. My sister's birthday was last Saturday, so I made this birthday cake bark to help celebrate.
This bark is sinfully delicious! It's was so hard to keep from snacking on it while making it. The flavor really does resemble that of a birthday cake. It's a great twist to the original birthday cake.

Birthday Cake Bark
Ingredients:
6 ounces high quality dark chocolate
12 ounces high quality white chocolate
2-3 Tablespoons yellow cake mix
3-4 Tablespoons sprinkles of your choice

Directions:
Melt dark chocolate in a double boiler. Line a baking sheet with parchment paper and pour chocolate on. You can smooth it with a spatula to the thickness you desire. Stick the pan in the freezer for 20 minutes.

Melt the white chocolate in a double boiler. Whisk in cake mix very slowly, stirring well until no lumps remain. Let it set for 3-5 minutes, or until it slightly thickens. Remove baking sheet with chocolate from the freezer and immediately pour white chocolate on top. Sprinkle on sprinkles. Freeze for 20 minutes.

Once set, break into chunks. Keep refrigerated.

Source: How Sweet It Is
If you need other recipes to use up that cake mix, try these:
Birthday Cake Ice CreamBrownie Bottom Ice Cream Cupcakes

Chocolate-Dipped Marshmallows

I got to go to my home town this past weekend. It was a great trip because I got to visit with friends and family. I haven't seen some of my friends since before Christmas, so we got to have Christmas all over again. I paired these marshmallows with hot chocolate mix and gave them as gifts. They were a big hit among my friends and family. My mom and I sat down and had a cup of hot chocolate, so I got to taste these creations. They were really beautiful in a cup of hot chocolate, and they also taste amazing by themselves. The peppermint adds a different dimension of flavor and goes great with the chocolate. You could top the chocolate with sprinkles (that would be great for a birthday party) or whatever else you fancy. You can also keep the marshmallows "naked" if you like them that way.


Chocolate-Dipped Marshmallows

Ingredients:
1 cup cold water, divided
3 (1/4-ounce) envelopes unflavored gelatin
2 cups granulated white sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Powdered sugar, sifted
8-10 ounces good quality dark chocolate
1/3 cup crushed peppermint



Directions:
Lightly butter, or spray with a non stick vegetable spray, the bottom of a 13x9x2-inch baking pan. Line the bottom of the pan with parchment paper. Then sift about 3 tablespoons of powdered sugar onto the bottom of the pan (this will help release the set marshmallow from the paper).

Place 1/2 cup cold water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes.

Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about 3 minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase the heat to high and boil, without stirring, until the syrup reaches 240-degrees-F, about 5-10 minutes. Remove from heat.

With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick marshmallow cream). Add vanilla extract and beat to combine, about 30 seconds longer.

Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best you can (I used an offset spatula dipped in water. Dust the top of the marshmallow with another 3 tablespoons of sifted powdered sugar and let stand, uncovered, at room temperature until set, about 12 hours.

Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with sifted powdered sugar. You might have to use your fingers to help loosen the marshmallow from the pan. Peel off the parchment paper (the marshmallow will be sticky) and dust the top of the marshmallow with sifted powdered sugar. Cut the marshmallow into squares using clean kitchen scissors, a pizza roller or a sharp knife. Dip the cut sides of the marshmallows in additional powdered sugar. Shake off excess sugar.

Melt the chocolate in a double boiler. I just put a heatproof glass bowl over a saucepan of boiling water. Make sure the bottom of the bowl sits above the water so the chocolate doesn't burn.

Once chocolate is melted, dip the top of the marshmallows in chocolate and place them on a wax paper covered baking sheet. Immediately sprinkle with crushed peppermint. Repeat until all marshmallows have been covered. Place in the refrigerator for about 10 minutes, or until the chocolate has set. Store the marshmallows in an airtight container, at room temperature, for up to 2 weeks.
Yield about 24- 2 1/2 inch marshmallows. You could make them smaller if you like.

Sources: Joy of Baking for the Marshmallows and Good Life Eats for the chocolate/peppermint

Nutella Baklava

Baklava is one of my favorite pastries. I love the sweet honey mixture that's soaked up by the layers of dough, and the nutty mixture throughout. I immediately wanted to try this recipe when I saw it. Nutella is irresistible to me, and I knew it was going to be perfect inside these thin layers of phyllo dough. This recipe is from Cooking Light, but I don't think I'd consider it "light" ... maybe "light-er."



The baklava came together pretty easily. It's a little time consuming, but it's worth every minute. Make sure you have a very sharp knife when it comes time to cutting into squares (or diamonds, or triangles).

Nutella Baklava

Ingredients:
3/4 cup honey
1/2 cup water
1 (3-inch) cinnamon stick
1 cup hazelnut-chocolate spread (such as Nutella)
1 cup toasted hazelnuts, coarsely chopped
1/3 cup blanched toasted almonds, coarsely chopped
1/3 cup toasted walnuts, coarsely chopped
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Cooking spray
24 (14 x 9-inch) sheets frozen phyllo dough, thawed
1/2 cup butter; melted (or more)

Directions:
Combine the first 3 ingredients in a medium saucepan over low heat; stir until honey dissolves. Increase heat to medium; cook, without stirring, until a candy thermometer registers 230-degrees (about 10 minutes).

Preheat oven to 350-degrees.

Place hazelnut-chocolate spread in a microwave-safe bowl; microwave at HIGH for 30 seconds or until melted. Combine hazelnuts and the next 4 ingredients (through salt). Lightly coat a 13 x 9-inch baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough with a damp paper towel to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing ends of sheet to extend over edges of dish; lightly brush with butter. Repeat procedure with 5 phyllo sheets and butter. Drizzle about 1/3 cup melted hazelnut-chocolate spread over phyllo. Sprinkle evenly with one-third of nut mixture (about 1/2 cup). Repeat procedure twice with phyllo, butter, hazelnut-chocolate spread, and nut mixture. Top last layer of nut mixture with remaining 6 sheets phyllo, each lightly brushed with butter. Press gently into pan.

Make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions using a sharp knife. Bake at 350-degrees for 35 minutes or until phyllo is golden. Remove from oven. Drizzle honey mixture over baklava. Cool in pan on a wire rack. Cover; store at room temperature.

Source: adapted from Cooking Light

S'more Cups

My sweet friend, Sherylin made these s'more cups at a Christmas party several weeks ago. Not only were they the cutest little things.... they were irresistible, as well. I had to copy down the recipe so I could create some for myself. S'more cups are perfect for a party food because they aren't messy, and each one is perfectly sized to be gone in one bite.
Make them next chance you get.... you will be happy!

S'more Cups

Ingredients:
1 cup finely crushed graham crackers (about 7 whole crackers)
1/4 cup powdered sugar
6 Tablespoons butter, melted
2 Hershey bars (24-rectangles)
12 large marshmallows or about 72 mini marshmallows

Directions:
Preheat oven to 350-degrees. Lightly grease a mini muffin pan or spray with PAM.

Combine graham cracker crumbs, powdered sugar, and melted butter in a small bowl.



Using a small cookie scoop (about 1 Tbsp), place a scant scoop of crumb mixture in each cup of mini-muffin pan.

Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break the candy bars into rectangles.

Remove pan from oven; place one rectangle into each cup.

If using the large marshmallows, cut them in half crosswise using kitchen shears dipped in cold water (to prevent sticking). Place one marshmallow half, cut-side down, into each cup. If using mini marshmallows, place about 3 in each cup.

Return to the oven, and broil for 2-3 minutes to give the marshmallows a "toasted" flavor and appearance.

Remove pan from the oven and place on a cookie rack to cool. Cool for 15 minutes. Carefully remove cups from the pan. Cool completely.

Store in an airtight container at room temperature for up to 1 week.

Nutritional info (for one S'more cup): 100 calories; 6g fat; 10mg cholesterol; 11g carbs; 1g protein; 60mg sodium

Source: Adapted from Pampered Chef

Rocky Road Fudge

I love the combination of peanuts and chocolate. The fluffy marshmallows make this an even better treat. This recipe doesn't require a candy thermometer, so this is the perfect recipe for you to make if you don't own one. I made this fudge to give away for some Christmas gifts, and I was surprised at how quickly it came together. It's very rich and creamy with an occasional piece of crunch or fluff.

Ingredients:
16 ounces semisweet chocolate, chopped fine (or use good quality chocolate chips)
2 ounces unsweetened chocolate, chopped finely
1/2 teaspoon baking soda
1/8 teaspoon salt
1 (14-ounce) can sweetened condensed milk
1 Tablespoon vanilla extract
1 cup mini marshmallows
1 cup roughly chopped peanuts
1/2 cup semisweet chocolate chips

Directions:
Line an 8x8-inch baking pan with foil and spray lightly with nonstick spray.

In a medium, heatproof bowl, toss 1st two chocolates with baking soda and salt. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with a rubber spatula until chocolate is almost fully melted and a few small pieces remain, 2 to 4 minutes.

Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth. Stir in marshmallows, peanuts and additional chips. Scrape fudge into prepared pan and spread in an even layer with the rubber spatula. Refrigerate until set, about 2 hours (or longer). Remove fudge from pan using foil. Peel off foil and cut into squares.

Yield: 30 to 40 pieces of fudge

Source: Recipe Girl

Cream Pralines

My mother-in-law makes the best pralines in the world! They literally dissolve the second you put them in your mouth. Every Christmas she makes several batches of pralines for friends and family. A couple of years ago I brought some to my family's Christmas Eve gathering, and one of my uncles said they were the best pralines he has ever had. He also said that she could easily sell them.

My in-laws are in the process of remodeling their kitchen, so my MIL came over to my kitchen last week to make a couple of batches. I took advantage of that time so I could learn how to make them. I also took some pictures along the way.
According to my MIL, the key to these pralines is the cold dry weather. Candy is a weird thing... it really likes the cold weather. I suppose you could probably turn up the air conditioning if you live in a hot and humid climate. She also says that an iron skillet is a must!


Jenny B's Pralines

Ingredients:
1 (1-pound) box light brown sugar
1/3 teaspoon salt
3/4 cup evaporated milk
1 Tablespoon butter
1 1/2 to 2 cups chopped pecans
1/2 teaspoon vanilla

Directions:
In an iron skillet, combine sugar, salt, milk, and butter. Stir over low heat until sugar is dissolved.

Stir in the chopped pecans.



Increase heat to medium; continue cooking and stirring to soft ball stage (234-degrees on a candy thermometer).

Whatever you do, don't drop the candy thermometer in the mixture. If you do, the mixture may splash on your knuckle and make a blister. I spared you from a grosser picture. Trust me!


Once mixture has come to 234-degrees, remove from heat. Stir in vanilla and cool for about 5 minutes.
(Meanwhile, place a large sheet of parchment paper on the counter.)
Stir mixture rapidly until mixture begins to thicken and coats pecans lightly.

Drop RAPIDLY from spoon (1 Tablespoon for large or 1 teaspoon for small patties). If mixture becomes too stiff, add a few drops of hot water.

Let patties cool before removing from parchment paper.
Yield: about 5 dozen small patties

Source: Jenny Bishop

Chocolate Covered Toffee Bark

If you like to make things homemade for Christmas gifts, this is something that you can't skip out on. I think this is the best candy I've ever put in my mouth. Chocolate and toffee are some of my favorite combinations of flavors.
I made this for some people at work, and they all raved about it. I also sent some with my husband so he could let everyone at his job munch on it. It's really been a big hit with everyone that's tasted it.


This was actually pretty easy to make. The only things you really need that you may not have is a candy thermometer and some parchment paper.

Ingredients:
4 sticks salted butter
2 1/4 cups granulated sugar
3 ounces of water
1 teaspoon salt
1 teaspoon vanilla extract
24 ounces good quality semi-sweet chocolate (I used Baker's brand)
8 ounces chopped nuts (I used hazelnuts)

Directions:
Tear off 2 large pieces of parchment paper (about 24-inches long each). Silicone baking mats also work, if you have them. Place them on the counter for later use.
Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly. Cook over moderate heat, stirring gently, until candy thermometer registers 298-degrees (this is the hardball stage for the toffee). Remove from heat and stir in vanilla until well combined.

Pour half of the mixture on the 1st sheet of parchment paper. Use a heatproof rubber spatula or offset spatula to spread QUICKLY before the toffee sets. Spread thin. It's okay if it's not all even. Repeat with the 2nd half of toffee mixture.

Allow toffee to cool completely... about 30 minutes to 1 hour. Blot the surface to remove excess oil. Congratulations! You have just made toffee!

Now let's cover it with chocolate.

Chop the semi-sweet chocolate into small pieces. I used a food processor to save my hands from the aches of chopping. Put chocolate in a heat proof bowl and then set on top of a pot of boiling water (this creates a double boiler). Make sure the water does not touch the bottom of the bowl. Otherwise, it could burn the chocolate. I usually put about 2 inches of water in a saucepan and boil. Then I put the bowl of chocolate on top. Stir, and the chocolate will melt.

Once the chocolate has melted, let it sit on the counter until it has cooled off a bit. It should feel slightly warm to the touch, but it should obviously be spreadable.

Pour half of the chocolate over the 1st sheet of toffee. Spread the chocolate with a heatproof rubber spatula or offset spatula to cover the toffee. Immediately sprinkle chopped nuts over the chocolate. Repeat with the other half of the melted chocolate.
*Note: I made this on a really cold night. My chocolate was still a little sticky after 45-minutes, so I took it outside. It didn't take long to harden/set in the cool air.

When chocolate has totally set, carefully flip over. It's okay if it falls apart a bit. Coat the other side with the rest of the chocolate. Sprinkle on topping. Allow to set (again, I let it sit outside).

Once the chocolate is set, break into bite-sized pieces. Store in an airtight container.

Pack up in tins to give away. Try not to eat it all!

Source: adapted from Pioneer Woman

Candy Corn Ice Cream

Those of you that know me well know that I have a love-hate relationship with candy corn. I eat so much of it at once until it makes me sick and never want to lay eyes on it again. But then miraculously the next day I feel great and want more. I sure am glad that candy corn is a seasonal candy, or else I'd have a mouth full of cavities and on a sugar high every day of the year.
Speaking of cavities, I'm always due for the dentist around Halloween. How did that happen? I always walk in the dentist office like a child that just stole a cookie from the cookie jar because I'm anticipating the scolding I'm about to get.

This ice cream is my guilty pleasure. I've had a scoop every night with a few pieces of candy corn scattered around. The candy corn is pretty much ALL SUGAR, so you don't have to add additional sugar.

Ingredients:
2 cups heavy cream
1 cup whole milk
13 ounces candy corn

Directions:
Pour 1 cup of the cream into a medium saucepan and add the candy corn. Warm over medium heat, stirring, until you start to see the candy corn dissolve. Turn heat off and let cream come to room temperature. Add the remaining cream and milk.

Put mixture into an air tight container and refrigerate overnight, at least 12 hours. When you can remember, shake the container or stir the contents to loosen the candy corn. This will also help the dissolving process.

Remove from the refrigerator and strain the milk/cream mixture through a sieve or really small strainer to catch the candy corn pieces that did not disintegrate.

Freeze in your ice-cream maker according to the manufacturer's instructions.

Top with extra candy corn if you would like.
I got about 5 cups out of this recipe.

Source: Culinary Concoctions by PeaBody

Graduation Pops

I'm far overdue for a new blog post. I wanted to make this one a good one since I've been MIA for a month. I'm still trying to get my stomach issues straightened out. I feel much better, but I'm still trying to figure out which foods and/or preservatives are making me feel bad. But, enough of talking about me.... Meet these little graduation pops.



I saw these on Bakerella's website last year, and I finally had the opportunity to make them. Catherine (my sister) graduated from med school a few weeks ago. We had a graduation party for her, and I brought these. I was pressed for time, so my sweet momma helped me put them together. Four hands are better than two when time is in a crunch.

I'm sure you can tell that these are mini Reese cups with a square piece of chocolate "glued" on with melted chocolate. I also glued some yellow candy buttons and and strings of Laffy Taffy (I rolled them out and sliced them) for the tassells.

For step-by-step directions, you can head over to Bakerella's website.
The picture below is of Catherine and my dad (the two MDs of my immediate family) after graduation. Catherine and her new hubby, Jerry just moved to Kansas City where she will complete her residency in pediatrics. I miss them already. :)

Source: Bakerella

Merry Christmas 2009

Christmas Gingerbread House

The December 2009 Daring Bakers' challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers' everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.


I chose to make the dough recipe from The Great Scandinavian Baking Book for my gingerbread house. I made the one from Good Housekeeping first, and I was not pleased with the taste of the dough. My mom is going to squirm when she reads that I threw away that dough. I started fresh with the Scandinavian recipe, and I am so glad I did. It smelled like gingerbread (duh!) and the dough tasted good, too! Bingo! So I made the dough, and sketched out random shapes to cut for the house (above).

I had to add several more tablespoons of water to my dough until it got to the right consistency. And make sure not to overmix the dough because you'll overdevelop the gluten and make the dough tough and shrinky. While it sat in the fridge, I sketched out different ideas for decorations. Aubrey and I went to the store to buy some candy.
This dough can easily be frozen and then thawed when you are ready to roll it. The baked pieces can also be tightly wrapped in plastic and frozen for assembly later.

I used some chocolate covered sunflower seeds for the candles in the window, the wreath above the front door, and the lights lining the roof. These are my favorite parts of the house.

I glued other candies on the house with royal icing. Everything on the house is edible. I also used some Wilton icing for snow and embellished with white sugar crystals to give it a shimmer.

I had so much fun making this house. Aubrey and I have some friends that have 2 children. We took it to them on Christmas Eve, and the kids absolutely loved it. The candy sidewalk disappeared first. Then the gumdrops on the roof. Then the candy canes. Then it was time to put it away so Santa would have some to eat when he came to visit.

Ingredients:
Scandinavian Gingerbread (Pepparkakstuga)
from The Great Scandinavian Baking Book by Beatrice Ojakangas

1 cup butter, room temperature
1 cup brown sugar, well packed
2 Tablespoons cinnamon
4 teaspoons ground ginger
3 teaspoons ground cloves
2 teaspoons baking soda
1/2 cup boiling water (plus more, if needed.... which you probably will)
5 cups all-purpose flour

I just love the wreath!

Directions:
In a large bowl, cream the butter and sugar until blended. Add the cinnamon, ginger and cloves. Mix the baking soda with the boiling water and add to the dough along with the flour. Mix to make a stiff dough. If necessary add more water, a tablespoon at a time. Wrap in plastic wrap and chill 2 hours or overnight.

Cut patterns for the house, making patterns for the roof, front walls, side walls, door, chimney, gables (whatever you'd like to make) out of cardboard. I just used paper, and it worked fine. It just got a little greasy, but they are thrown away anyway after I cut out the dough.

Roll the dough out on a large, ungreased baking sheet and place the patterns on the dough. Mark off the various pieces with a knife or pizza cutter, but leave the pieces in place. (I rolled out the dough on a floured bench, roughly 1/8-inch thick... the dough puffs a little when baked.... Then I cut out the shapes and transferred these to the baking sheet. Any scraps I saved and rerolled at the end.

Preheat oven to 375-degrees. Bake for 12 to 15 minutes until the cookie dough feels firm. After baking, again place the pattern on top of the gingerbread and trim the shapes, cutting the edges with a straight-edged knife or pizza cutter. Leave to cool on the baking sheet.

Decorate the cookies and let decorations dry before assembling the house.

To assemble the house, I just used the Royal Icing recipe that I'm most comfortable with:

Royal Icing
4 cups powdered sugar, sifted
2 Tablespoons meringue powder
5 Tablespoons water

Mix together for the base icing... store in an airtight container until ready to use. This icing is too thick to pipe at this point.
When ready, scoop out the amount of icing you need to glue the house together. Add water to the icing, 1/2 teaspoon at a time until it's the right consistency. You don't want it too thin; just thin enough to pipe.
I also used Royal Icing to draw windows, doors, and roof.

If you'd rather stick the house together with simple syrup, you can place 2 cups sugar in a small saucepan and heat until just boiling and the sugar dissolves. Dredge or brush the edges of the pieces to glue them together. If the syrup crystallizes, remake it.

Happy Easter (a day late)

Spring Chickens

I've been dying to make Bakerella's cake pops for the longest time. When I saw these little chicks, I couldn't resist making them for Easter. I used strawberry cake for the inside, and they were delicious. My cousin told me that cute things usually don't taste good, but these do... thanks Brant!

I had fun with this photo shoot. My mom's azaleas were in full bloom, and the little chick-a-dees behaved quite well stuck in their styrofoam block. The Easter grass was the perfect addition for them to rest.

Ta-da! And now for the recipe:

Ingredients:
Cake and Frosting
Yellow Candy melts
Paper Lollipop Sticks
Black Edible Ink Pen (I used chocolate b/c I couldn't find this)
Styrofoam Block
Crisco or Paramount Crystals
Rainbow Candy Coated Chips
Pastel Wild Flower Sprinkles

Directions:
Bake cake according to directions on the box. After cake is cooked and cooled completely, crumble into large bowl.
Mix thoroughly with 1 can frosting. Be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)
Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50)
Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)
Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)
Place them in the freezer for a little while to firm up.
Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don't tap too hard or the cake ball will fall off, too.
Place in a styrofoam block to dry.
Decorate when dry.

Eggnog Truffles

When I saw these truffles on Katie's blog, I was so excited to try them. These truffles are amazing, but I think they taught me that I'll never be a chocolatier. I'm not sure why I had so much trouble making them, but the first batch turned into a dip... the best dip I've ever had. I dipped gingerbread and graham crackers in it, and mmmmmm. This was the second batch below. I left the filling in the fridge for about 18 hours, and I was able to roll them into balls. However, when I rolled them in the melted chocolate, they started melting. I probably won't make the truffles again, but I know the dip will be a hit at any Christmas party.

Recipe from Wilton

Ingredients:
1 package of Wilton White Candy Melts, coarsely chopped
1 package Wilton White or Dark or Light Cocoa Candy Melts, melted
1/3 cup prepared eggnog
1/4 teaspoon nutmeg ground

Directions:
In a double boiler (I just put a heat safe bowl over boiling water... not touching the water), melt Candy Melts with eggnog and cream. Stir in nutmeg. Pour into a shallow pan. Refrigerate 1-2 hours or overnight until firm but pliable. Roll into 1-inch balls. Dip into melted candy. I sprinkled the white chocolate truffles with a little nutmeg.

***Edit note: I know why my truffles didn't turn out quite right.... I'm seeing that other people are only using 1/3 cup eggnog and none of the heavy whipping cream. I think I just might give this another try. I edited my ingredients.