CREAM CHEESE BONBONS
These pretty coconut-speckled candies are rolled in grated chocolate, but you could also coat them in finely chopped nuts, chocolate sprinkles or jimmies. Beverly Coyde of Gasport, New York substitutes almond extract for the vanilla and chopped toasted almonds for the contest.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, beat the cream cheese, sugar substitute, sugar and vanilla until smooth. Stir in coconut. Refrigerate for 30 minutes or until easy to handle., Shape into 1-in. balls; roll in grated chocolate. Refrigerate for at least 1 hour. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 73 calories, Fat 6g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 64mg sodium, Carbohydrate 5g carbohydrate, Fiber 0 fiber), Protein 2g protein.
CREAM CHEESE WONTONS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 40m
Yield 24 wontons
Number Of Ingredients 11
Steps:
- For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set aside.
- For the wontons: In the bowl of a mixer (or you can do it by hand), mix together the cream cheese, Sriracha and green onions until totally combined (scrape the mixer bowl if necessary). In a separate bowl, mix together the egg and 1/2 cup water.
- One at a time, assemble the wontons: Place approximately 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Use your finger to "paint" the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the 2 ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.) As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying out.
- Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet until a deep-fry thermometer inserted in the oil registers just under 350 degrees F. (You don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.)
- In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove them when you think they still could stand to slightly brown a teeny bit more (because they will slightly brown in the seconds after you remove them from the pan!). Drain the wontons on a paper towel. Repeat with the remaining batches.
- It's best to wait 5 to 10 minutes before serving the wontons, as the cream cheese filling can be quite hot. Serve with the dipping sauce.
BON BONS
Chocolate covered coconut and walnut candy.
Provided by Paulette
Categories Desserts Candy Recipes Nut Candy Recipes
Time 3h
Yield 15
Number Of Ingredients 7
Steps:
- Cream together butter, powdered sugar and coconut. Stir walnuts and condensed milk into the mixture. Roll into 1 inch balls and arrange on waxed paper covered cookie sheets. Refrigerate for at least 2 hours.
- Melt chocolate chips and shortening top of double boiler over medium-low heat. Working in small batches, dip balls in chocolate until covered. Place on waxed paper covered cookie sheets and refrigerate. When firm, store covered in refrigerator.
Nutrition Facts : Calories 835.9 calories, Carbohydrate 110.3 g, Cholesterol 57.7 mg, Fat 45.8 g, Fiber 5.1 g, Protein 5.7 g, SaturatedFat 27.1 g, Sodium 242.9 mg, Sugar 101.6 g
CREAMY ORANGE BON BONS
Provided by Michael Chiarello : Food Network
Categories dessert
Time 1h47m
Yield 6 servings
Number Of Ingredients 3
Steps:
- With a small ice cream scoop or melon baller, scoop balls of vanilla ice cream onto a cold cookie sheet lined with waxed paper. Place in the freezer to reset the ice cream balls to firm.
- Put the chocolate in a microwave safe bowl and microwave at medium until liquid, about 1 1/2 minutes. Stop and stir every 30 seconds until melted, be careful not to burn it.
- Spread the orange drink powder onto a large plate. Roll the ice cream balls in the powder and return them to the cookie sheet. Drizzle the melted chocolate over the ice cream balls. Return to the freezer until ready to serve.
CHOCOLATE-PEANUT BUTTER BONBONS
Combine salty & sweet flavors together for these Chocolate-Peanut Butter Bonbons. Peanut butter bonbons are covered in chocolate & topped with a pretzel.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield Makes 24 servings.
Number Of Ingredients 8
Steps:
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Whisk in COOL WHIP.
- Spoon into resealable plastic bag; cut small corner from bottom of bag. Pipe about 1 Tbsp. pudding mixture into each of 24 paper-lined mini muffin cups; stand pretzel in each cup. Freeze 2 hours or until firm.
- Peel liners off bonbons. Melt dipping chocolate as directed on package; stir in peanut butter until melted. Dip bottom halves of bonbons in chocolate, then in nuts. Place on waxed paper-covered baking sheet. Let stand until chocolate is firm.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0.5482 g, Sugar 0 g, Protein 3 g
CHOCOLATE CREAM BONBONS
My grandmother gave me this tasty recipe when I was a girl. Some of my fondest childhood memories are of her huge kitchen and all the delicious treats she made. -Joan Lewis, Reno, Nevada
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 6 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine confectioners' sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)
Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 11mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
OREO BONBONS
I often make these treats for holiday parties and there are never enough. My family is always sorely disappointed if I don't bring these treats for Christmas.
Provided by Audmkamp
Categories Candy
Time 2h
Yield 24-36 bonbons
Number Of Ingredients 5
Steps:
- Crush whole oreos into a fine, crumbly powder. A food processor works best, but can also be done in a zip bag with a rolling pin.
- Throughly mix cream cheese into oreo crumbs. Mixture will be very thick and sticky.
- Chill until cold in refrigerator.
- Roll dough into balls about the diameter of a quarter.
- Chill again in freezer.
- Melt white chocolate in a double boiler or small crock pot for dipping.
- Remove a few balls at a time from the freezer and dip one at a time into the melted chocolate. This can be done using a toothpick inserted in the center, or I like to use two kabob skewers and use them to lift the balls out of the chocolate. Place on a wax paper covered baking sheet. Dipping is easiest if balls are cold.
- Top with sprinkles appropriate for the holiday or occasion soon after dipping, and before chocolate hardens.
- These are best eaten cold or frozen, so store in refrigerator or freezer.
- Note: My experience has been that some brands of chocolate tend to get too stiff for dipping after awhile. To remedy this add a small amount (approx 1/2 tsp at a time) of shortening to the melted chocolate. Repeat as needed to keep chocolate smooth. Do not use margarine, butter, milk, or water as they could ruin the chocolate and make it curdle.
Nutrition Facts : Calories 220.3, Fat 12.4, SaturatedFat 5.7, Cholesterol 12.4, Sodium 155.7, Carbohydrate 25.7, Fiber 0.7, Sugar 18.1, Protein 2.8
BUTTERCREAM BONBONS
I got this recipe from the Land O'Lakes website many years ago, and they have been part of my annual Christmas baking for many, many years now. I really love these for many reasons. First, they're very tasty. Also, they are simple to make as candy goes. The key to dipping them in the chocolate is being sure the bonbon candies are fully chilled (or they'll start to melt in the hot chocolate, making it difficult to retain their shape). But it's also quite a versatile recipe. I've replaced the standard vanilla extract with other flavors to come up with different flavored bon bons. If you want, you can even add finely chopped nuts. The possiblities are endless. Cooking time is actually the minimum necessary chilling time.
Provided by Northwestgal
Categories Candy
Time 4h
Yield 60 Bon Bons
Number Of Ingredients 6
Steps:
- Combine butter and cream cheese in a large bowl. Beat at medium speed until smooth.
- Add vanilla; continue beating until well mixed.
- Reduce speed to low. While beating at low speed, gradually add powdered sugar until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.).
- Shape rounded teaspoonfuls of dough into 1-inch balls. Place on waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours, or overnight if preferred).
- Melt chocolate chips and shortening in a 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes).
- Insert a toothpick into a buttercream bon bon. Holding the toohpick, dip the bon bon into the melted chocolate. Let excess chocolate drip back into saucepan.
- Place chocolate-covered bon bon on a waxed paper-lined baking sheet, and remove the toothpick. Repeat until all the bon bons are coated with melted chocolate.
- Place the sheet of bon bons in the refrigerate at least 30 minutes or until the chocolate is firm.
- Place bon bons in an air-tight container, with a sheet of waxed paper between the layers to keep the bon bons from sticking to one another. Store container in refrigerator (or in the freezer for up to 2 months) until ready to serve.
Nutrition Facts : Calories 80.9, Fat 4.2, SaturatedFat 2.4, Cholesterol 5.6, Sodium 15.8, Carbohydrate 11.6, Fiber 0.3, Sugar 10.9, Protein 0.4
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