Apricot and Dried Plum Truffles

Easy As Pie...

The inspiration for these truffles came from Ellie Krieger on the Food Network. She hosts the show Healthy Appetite. I really like some of her recipes since she always tries to use healthful ingredients in recipes that would otherwise be very fattening or unhealthy.

This recipe is a perfect example of how you can eat healthy without missing out on the things you love, like chocolate.
We all know that dark chocolate (around 60%-70% cocoa, the higher the percentage, the better is it for you) can now be a healthy addition to our everyday diets (if eaten in moderation, something I have to practice myself)! And dried fruits are also an important part of a healthy diet since they contain minerals essential to our bodies.
In the first version I made, I used apricots and dried plums. The second version is very similar to Ellie's recipe, Fig and Ginger Truffles, which uses dried figs. I added some pistashios for crunch.

Apricot and Dried Plum Truffles

1 1/2 cups dried apricots, coarsely chopped
1/2 cup dried plums, coarsely chopped
1 tablespoon orange zest
1/2 teaspoon ground cinnamon
1 tablespoon honey
2 1/2 ounces dark chocolate (60 to 70 percent cocoa solids), chopped.

Place the apricots, dried plums, orange zest, cinnamon and honey in a food processor and process for about 1 minute, until the ingredients form a consistency of a sticky paste.

Roll the mixture in your hands into balls the size of cherry tomatoes and set them on a waxed paper lined baking sheet.

Use a double boiler or place a small bowl over a saucepan of simmering water, over low heat, making sure the water isn't touching the bottom of the bowl. Place the chocolate in the bowl and stir until it is melted. Remove the bowl from the pan.

Roll the apricot balls into the melted chocolate 1 or 2 at a time, until they are all covered. Place them back on the waxed paper and chill in the refrigerator until set.

(Version#2)

Figgy Pistashio Truffles
adapted from Ellie Krieger

2 cups dried figs, (about 8 ounces)
2 tablespoons crystallized ginger, I used candied ginger and grated it on my microplane
2 teaspoons orange zest
1/2 teaspoon ground cinnamon
1 tablespoon honey
1/4 cup chopped pistashio nuts
2 1/2 ounces dark chocolate (60 to 70 percent cocoa solids), chopped

Cut the stems off the figs and discard. Put the figs, ginger, orange zest, cinnamon and honey in a food processor and process for about 1 minute, until the ingredients form a consistency of a sticky paste.

Roll the fig mixture in your hands into balls the size of cherry tomatoes and set them on a waxed paper lined baking sheet.

Use a double boiler or place a small bowl over a saucepan of simmering water, over low heat, making sure the water isn't touching the bottom of the bowl. Place the chocolate in the bowl and stir until it is melted. Remove the bowl from the pan.

Roll the fig balls into the melted chocolate 1 or 2 at a time, until they are all covered. Place them back on the waxed paper and sprinkle with chopped pistashio nuts. Chill in the refrigerator until set.

Italian Prune Cookie Recipe

One Of My Favorite Cookies

I have made these cookies many times but have never posted the actual recipe. Well here it is in all it's glory.

Don't put your nose up because it's made with prunes. Prunes have a bad rap, but remember they are just dried plums. They sort of taste like raisins only better. If you have never had an Italian Prune Cookie, I think it's about time you did. Give them a try, besides prunes are really good for you with lots of anti-oxidants and yes of course, fiber!

Italian Prune (Dried Plum) Cookies

Filling: 4 cups pitted prunes
3/4 cup water
1 tablespoon molasses
1 tablespoon corn syrup
1/3 cup sugar
2 teaspoons orange rind
1 teaspoon vanilla
1/4 teaspoon cinnamon
Dough: 4 1/4 cups flour, plus more for dusting board
1/2 cup sugar
3 eggs
1/2 cup oil
1/2 cup milk (regular or soy)
1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 tablespoons orange rind (about 1/2 large orange)
1/2 teaspoon cinnamon (optional)
1/4 teaspoon nutmeg (optional)
1 teaspoon vanilla

To Make Filling: Add prunes and water to a medium sauscepan and boil prunes until plump. Remove from heat and add sugar, molasses, corn syrup, salt, orange rind, vanilla and cinnamon. Puree mixture with an immersion blender or in a food processor until smooth. Set fruit mix aside overnight.

To Make the dough: In large bowl, mix together the flour, baking soda, baking powder, sugar, cinnamon, nutmeg and salt. Make a well in the center. Add the eggs, milk, grated orange rind, vanilla and oil and mix to form dough. Knead the dough for a minute or 2, until it gets to the consistency for rolling.

Divide the dough into 3 parts. Dust a rolling pin and a piece of waxed paper (measured the length of your cookie sheet) with a little flour. Roll each part of dough into a rectangle of 1/8 inch thickness. Put 1/3 of the fruit mix onto the dough rectangle and spread evenly. Lift one side of the waxed paper with the dough lengthwise into the center. Peel away from the waxed paper.
Fold the other side in slightly past center, and press seam lightly. Pinch ends to close. Lift the loaf on the waxed paper and flip onto a parchment lined cookie sheet with seam under.

Bake in 400 degree F (205 degrees C) oven for 15-16 minutes (top should be lightly brown). Allow to cool then cut crosswise slices about 1 inch thick.

To Make Glaze: Use juice of 1 lemon and enough confectioners' sugar to obtain consistency for glazing top of cookie. Drop sprinkles onto glaze and allow glaze to set.