Chocolate Filled Orange Rosemary Butter Balls Recipes

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 26 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
• In medium bowl, mix flour, 2 tablespoons orange peel, the chopped rosemary, baking powder and salt; set aside.
• In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• In medium bowl, beat 1/3 cup butter with electric mixer on high speed until creamy. Beat in 2 teaspoons orange peel and the orange juice. On low speed, gradually beat in powdered sugar. Beat in whipping cream, 1 tablespoon at a time, until smooth and spreadable. Frost cupcakes. Garnish with orange peel twists and rosemary sprigs.

Steps:

• 1. Heat corn syrup and chocolate over low heat, stirring frequently, until chocolate is melted; remove from heat.
• 2. Stir in butter and vanilla. Serve warm or cold. Store covered in refrigerator up to 10 days. Reheat slightly before serving if desired.

Steps:

• Place chocolate chips in a bowl; set aside. In a saucepan, bring cream and orange zest to a gentle boil; immediately pour over chips. Let stand for 1 minute; whisk until smooth. Add extract. Cover and chill for 35 minutes or until mixture begins to thicken. , Beat mixture for 10-15 seconds or just until it lightens in color (do not overbeat). Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Cover and chill for 5 minutes. , Gently shape into balls; roll half in nuts. In a microwave; melt chocolate and shortening; stir until smooth. Dip remaining balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in the refrigerator.

Steps:

• 1. Crush vanilla wafers very fine. Mix with sugar
• 2. Add undiluted juice and nuts. Mix well.
• 3. Shape into small balls. Roll in coconut.
• 4. Store in airtight container in refrigerator.

Steps:

• Combine all ingredients in a small bowl. Whisk together. Drizzle over your favorite green salad.
• Store in an airtight container in the fridge for up to a week.