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Tasty Bites Corner, Collingswood, NJ (2026)

12/27/2024

Chocolate Peanut Butter Whiskey Truffles
Decadent Chocolate Peanut Butter Whiskey Truffles

Ingredients:
For the Truffle Filling:
8 ounces (227 grams) semisweet baking chocolate, finely chopped
2 tablespoons (28 grams) unsalted butter, cubed
1/2 cup (135 grams) creamy peanut butter
1/4 cup heavy cream
1 to 2 tablespoons whiskey
For the Coating:

10 ounces (283 grams) tempered chocolate
Finely chopped peanuts, for garnish (optional)

Directions:
Prepare the Truffle Filling:
In a heatproof bowl set over a saucepan of simmering water, melt together the semisweet chocolate, butter, peanut butter, and heavy cream. Stir frequently until smooth. Remove from heat and stir in the whiskey.

Chill the Filling:
Refrigerate the truffle mixture for 2 hours or until solid enough to scoop.

Shape the Truffles:
Using a small spring-loaded cookie scoop, form mounds of chocolate onto a parchment-lined baking sheet. Roll the mounds into smooth balls with the palms of your hands. If the mixture becomes too soft to handle, return to the fridge for 15 minutes. Chill the shaped truffles for 30 minutes.

Coat in Chocolate:
Dip the truffles in tempered chocolate using a fork or dipping tool. Tap off excess chocolate and place the dipped truffles onto a parchment-lined baking sheet. Sprinkle with finely chopped peanuts if desired. Let the truffles set completely before serving.

Prep Time: 20 minutes | Chill Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Kcal: 150 kcal per truffle | Servings: 24 truffles

12/27/2024

Libby’s Pumpkin Roll
Creamy Pumpkin Spice Roll with Tangy Cream Cheese Filling

Ingredients:
For the Pumpkin Cake:
3/4 cup (100 g) all-purpose flour, spooned and leveled
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup (200 g) granulated sugar
2/3 cup (140 g) Libby’s pure pumpkin puree
1/4 cup (30 g) powdered sugar (for dusting the towel)
For the Cream Cheese Filling:

8 oz (225 g) cream cheese, softened
1 cup (130 g) powdered sugar, sifted
6 tbsp (85 g) butter, softened
1 tsp vanilla extract

Directions:
Prepare for Baking:
Preheat your oven to 350°F (180°C). Line a 15 in x 10 in (38 cm x 25.4 cm) jelly roll pan with parchment paper, ensuring the paper covers the sides. Place a kitchen towel on your workspace and dust it with powdered sugar.

Mix the Batter:
In a large bowl, sift together the flour, baking powder, cinnamon, cloves, and salt. In a separate bowl, beat the eggs and granulated sugar until thick and fluffy (about 5-7 minutes). Beat in the pumpkin puree. Gently fold in the dry ingredients, ensuring not to overmix.

Bake the Cake:
Pour the batter evenly into the prepared pan. Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean.

Roll the Cake:
While the cake is still hot, quickly flip it onto the powdered sugar-dusted kitchen towel. Gently peel off the parchment paper and roll the cake up with the towel (starting from the short side). Let it cool completely.

Prepare the Filling:
Once the cake is cool, beat the cream cheese, powdered sugar, butter, and vanilla extract in a large bowl until smooth and creamy.

Assemble the Pumpkin Roll:
Unroll the cooled cake carefully. Spread the cream cheese filling evenly across the cake, leaving a small border around the edges. Gently roll the cake back up without the towel.

Wrap and Chill:
Wrap the pumpkin roll tightly in plastic wrap and refrigerate for 1-2 hours to firm up.

Serve:
Before serving, dust the pumpkin roll with powdered sugar. Slice and enjoy!

Prep Time: 20 minutes | Baking Time: 15 minutes | Total Time: 2 hours 30 minutes (including cooling and chilling time)
Kcal: 201 kcal per slice | Servings: 14 slices

12/27/2024

Bourbon Caramel Sauce
Rich Bourbon-Infused Caramel Sauce

Ingredients:
1 cup (200 g) granulated sugar
1/4 cup (60 ml) water
1/4 cup (60 ml) bourbon
1/2 cup (120 ml) heavy cream
2 tablespoons (28 g) unsalted butter, cubed
1/2 teaspoon sea salt (optional)

Directions:
Make the Caramel Base:
In a medium saucepan, combine sugar and water. Cook over medium heat, stirring just until the sugar dissolves. Once the sugar has dissolved, stop stirring and let the mixture simmer. Cook until the sugar turns a deep amber color, about 8-10 minutes. Be careful not to burn the caramel.

Add the Bourbon and Cream:
Carefully and slowly pour in the bourbon (it may bubble vigorously). Whisk to combine. Slowly pour in the heavy cream and whisk again until smooth.

Finish the Sauce:
Remove the pan from the heat and whisk in the butter until fully melted and incorporated. If desired, stir in sea salt for a salted caramel twist.

Cool and Store:
Let the sauce cool for 5-10 minutes before transferring to a jar. Store in the refrigerator for up to 2 weeks. Reheat before serving if needed.

Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes
Kcal: 200 kcal per serving | Servings: 8 servings

12/27/2024

Jack-O-Lantern Hand Pies
Spooky Halloween Hand Pies

Ingredients:
For the Pie Dough:
2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
2 sticks (8 oz) unsalted butter, diced and very cold
6-9 tablespoons ice water
1 egg (for egg wash)
1/4 cup raw or turbinado sugar (for sprinkling)
For the Bourbon Apple Filling:
2 large Honeycrisp apples, peeled and diced
3 tablespoons salted butter
2 tablespoons bourbon whiskey
1 teaspoon vanilla bean paste
1/2 teaspoon ground cinnamon
2/3 cup brown sugar
For the Roasted Blackberry Filling:
18 oz fresh blackberries
1/3 cup granulated sugar
1 teaspoon vanilla extract

Directions:
Make the Pie Dough:
In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, and salt. Add the cold butter and mix until the mixture resembles coarse sand.
Slowly add ice water, 1 tablespoon at a time, until the dough forms.
Turn out onto a floured surface, divide in half, and form each portion into a disc. Wrap tightly in plastic and refrigerate for at least 1 hour.
Make the Bourbon Apple Filling:
Melt butter in a pan and cook until golden.
Add apples, bourbon, vanilla, cinnamon, and brown sugar.
Cook for 5-7 minutes until syrupy. Let cool.
Make the Roasted Blackberry Filling:
Preheat oven to 400°F.
Spread blackberries on a baking sheet and roast for 30 minutes.
Combine roasted blackberries with sugar and vanilla in a pot. Simmer for 10 minutes. Let cool.
Assemble the Hand Pies:
Roll the chilled dough to 1/8-inch thickness and cut out pumpkin shapes using a 4-inch cookie cutter.
On half the pumpkins, cut out Jack-O-Lantern faces.
Place 1 1/2 tablespoons of filling in the center of the uncut pumpkin shapes. Brush edges with egg wash and place the Jack-O-Lantern faces on top.
Seal the edges with a fork and brush the tops with egg wash.
Sprinkle with turbinado sugar and bake at 375°F for 25 minutes or until golden brown.
Prep Time: 40 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 10 minutes
Kcal: 250 kcal per pie
Servings: 12 hand pies

12/27/2024

Buttered Rum Cake
Rich Buttered Rum Cake with a Decadent Glaze

Ingredients:
For the Cake:
1 cup roughly chopped pecans or walnuts
1 cup unsalted butter, softened
2 cups granulated sugar
1 tsp pure vanilla extract
4 large eggs
3 cups all-purpose flour
1 (3.4 oz) box instant vanilla pudding
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk or whole milk
1/4 cup dark rum
For the Buttered Rum Glaze:

1/2 cup unsalted butter
1 cup granulated sugar
1/4 cup water
1 tsp pumpkin pie spice or ground cinnamon
1/2 cup dark rum

Directions:
Preheat and Prep:
Preheat the oven to 350°F. Butter and flour a bundt pan or generously spray with baking spray. Sprinkle the chopped pecans evenly across the bottom of the pan. Set aside.

Cream Butter and Sugar:
Using an electric mixer, cream together the softened butter, sugar, and vanilla on medium-high speed for 2 minutes, or until light and creamy. Add the eggs one at a time, beating well after each addition.

Mix Dry Ingredients:
In a separate bowl, whisk together the flour, vanilla pudding mix, baking powder, baking soda, and salt.

Combine Wet Ingredients:
In a small bowl, whisk together the buttermilk and dark rum.

Combine Dry and Wet Ingredients:
With the mixer on low speed, gradually add the dry ingredients, alternating with the buttermilk-rum mixture. Begin and end with the dry ingredients. Beat until fully combined, scraping down the sides of the bowl occasionally.

Bake the Cake:
Pour the batter into the prepared bundt pan. Bake for 50-60 minutes, or until a cake tester inserted into the center comes out clean.

Prepare the Buttered Rum Glaze:
About 10 minutes before the cake is done baking, start making the buttered rum glaze. In a medium saucepan, melt the butter over medium-high heat. Add the sugar, water, and pumpkin pie spice, whisking until combined. Bring the mixture to a boil, then reduce to medium heat and cook for 3 minutes, whisking occasionally. Remove from heat and carefully stir in the dark rum (the mixture may foam up). Set aside.

Glaze the Cake:
Once the cake is finished baking, remove it from the oven and let it cool in the pan for 10 minutes. Use a long, thin skewer to poke holes over the bottom of the cake. Slowly pour half of the buttered rum glaze over the cake, allowing it to soak into the holes. Let the cake cool for 1 hour in the pan.

Turn and Glaze:
After the cake has cooled, carefully turn it out onto a serving platter. Poke holes in the top of the cake using the same skewer, and pour the remaining glaze over the top. Go slowly to allow the glaze to soak into the cake. You may need to warm the glaze slightly before pouring.

Prep Time: 20 minutes | Cooking Time: 50-60 minutes | Total Time: 2 hours (including cooling and glazing)
Kcal: 450 kcal per serving | Servings: 12 servings

Ingredients:
1 package (12 count) King’s Hawaiian Sweet Rolls
8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg yolk
1/4 cup butter, melted
2 tablespoons cinnamon sugar (1 1/2 tablespoons sugar mixed with 1/2 tablespoon cinnamon)
Powdered sugar, for dusting

Directions:
Preheat the oven to 350°F (175°C) and lightly grease a baking sheet or line with parchment paper.
Carefully slice each King’s Hawaiian Sweet Roll in half to create a pocket, but don’t cut all the way through.
In a medium bowl, mix together the softened cream cheese, granulated sugar, vanilla extract, and egg yolk until smooth and combined.
Spoon or pipe the cream cheese mixture into the pocket of each sweet roll.
Place the filled rolls on the prepared baking sheet, ensuring they are spaced apart.
Brush the tops of the rolls with melted butter, then sprinkle evenly with the cinnamon sugar mixture.
Bake for 15-20 minutes or until golden brown and the filling is set.
Allow the danishes to cool slightly on the baking sheet before transferring to a serving platter.
Dust with powdered sugar before serving.

Prep Time: 10 minutes
Cooking Time: 15-20 minutes
Total Time: 30 minutes
Servings: 12 servings
Kcal: Approx. 250 kcal per serving

12/26/2024

Churro Snacks

Ingredients:
5 cups Honeycomb cereal
⅔ cup brown sugar
½ cup butter (1 stick)
⅓ cup corn syrup
1 teaspoon vanilla extract
¼ teaspoon baking soda
½ cup granulated sugar
1 ½ teaspoons cinnamon

Directions:
Step 1: Prepare the Cereal Base

Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare a Baking Sheet: Line a large baking sheet with parchment paper or a silicone baking mat.
Measure Cereal: Place 5 cups of Honeycomb cereal in a large mixing bowl and set aside.
Step 2: Make the Caramel Coating

Combine Ingredients: In a medium saucepan, combine ⅔ cup brown sugar, ½ cup butter, and ⅓ cup corn syrup. Stir continuously over medium heat until the mixture comes to a boil.
Boil and Remove: Allow the mixture to boil for 2 minutes, then remove from heat.
Add Vanilla and Baking Soda: Stir in 1 teaspoon vanilla extract and ¼ teaspoon baking soda. The mixture will bubble up and become frothy.
Step 3: Coat and Bake the Cereal

Coat the Cereal: Pour the caramel mixture over the Honeycomb cereal. Gently stir until all the cereal pieces are evenly coated.
Spread on Baking Sheet: Spread the coated cereal evenly on the prepared baking sheet.
Bake: Bake in the preheated oven for 10-12 minutes, stirring halfway through to ensure even baking.
Step 4: Cinnamon-Sugar Coating

Mix Cinnamon-Sugar: In a small bowl, combine ½ cup granulated sugar and 1 ½ teaspoons cinnamon.
Coat Cereal: Once the cereal is baked, immediately sprinkle the cinnamon-sugar mixture over the hot cereal. Toss to coat evenly.
Step 5: Cool and Serve

Cool: Allow the coated cereal to cool completely on the baking sheet.
Serve: Once cooled, transfer the churro snacks to a serving bowl or airtight container for storage.

Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Servings: 8 servings
Kcal: 180 kcal per serving

12/26/2024

King’s Hawaiian Cheesecake Danish

Ingredients:
1 package (12 count) King’s Hawaiian Sweet Rolls
8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg yolk
1/4 cup butter, melted
2 tablespoons cinnamon sugar (1 1/2 tablespoons sugar mixed with 1/2 tablespoon cinnamon)
Powdered sugar, for dusting

Directions:
Preheat the oven to 350°F (175°C) and lightly grease a baking sheet or line with parchment paper.
Carefully slice each King’s Hawaiian Sweet Roll in half to create a pocket, but don’t cut all the way through.
In a medium bowl, mix together the softened cream cheese, granulated sugar, vanilla extract, and egg yolk until smooth and combined.
Spoon or pipe the cream cheese mixture into the pocket of each sweet roll.
Place the filled rolls on the prepared baking sheet, ensuring they are spaced apart.
Brush the tops of the rolls with melted butter, then sprinkle evenly with the cinnamon sugar mixture.
Bake for 15-20 minutes or until golden brown and the filling is set.
Allow the danishes to cool slightly on the baking sheet before transferring to a serving platter.
Dust with powdered sugar before serving.

Prep Time: 10 minutes
Cooking Time: 15-20 minutes
Total Time: 30 minutes
Servings: 12 servings
Kcal: Approx. 250 kcal per serving

12/26/2024

Bourbon Chicken with Broccoli
Tender Bourbon Chicken with Steamed Broccoli

Ingredients:
For the Chicken:
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon vegetable oil
2 tablespoons cornstarch
Salt and pepper to taste
For the Bourbon Sauce:

1/4 cup bourbon
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup ketchup
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup chicken broth
For the Broccoli:
2 cups broccoli florets, steamed

Directions:
In a medium bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 6-8 minutes, until browned and cooked through. Remove the chicken and set aside.
In the same skillet, add the bourbon, soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, ground ginger, red pepper flakes, and chicken broth. Stir well and bring to a simmer.
Return the chicken to the skillet, coating it with the sauce. Simmer for 5-7 minutes, allowing the sauce to thicken and the chicken to absorb the flavors.
While the chicken is simmering, steam the broccoli until tender.
Serve the bourbon chicken over rice with steamed broccoli on the side, drizzling extra sauce over the top.

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Kcal: 400 kcal per serving

12/26/2024

Pecan Pie Balls
Buttery Pecan Pie Bites with Cinnamon Sugar Coating

Ingredients:
1 cup chopped pecans
1/2 cup packed brown sugar
1/4 cup corn syrup
1/4 cup butter, melted
1 tsp vanilla extract
1/2 tsp cinnamon
1 cup graham cracker crumbs
1/4 cup powdered sugar (for coating)

Directions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, cinnamon, and graham cracker crumbs. Mix until well combined.
Roll the mixture into 1-inch balls and place them on the prepared baking sheet.
Bake for 10 minutes, or until the balls turn golden brown.
Let the pecan pie balls cool for a few minutes, then roll them in powdered sugar to coat.
Serve and enjoy these delicious pecan pie bites!

Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Servings: 18-20 balls
Kcal: Approx. 150 kcal per serving

12/26/2024

Cranberry Turkey Stuffing Balls
Savory Turkey and Cranberry Stuffing Bites

Ingredients:
2 cups cooked turkey (shredded or chopped)
3 cups prepared stuffing
1/2 cup dried cranberries
1/4 cup chicken broth (or turkey broth)
1/4 cup peas (optional)
1 egg (beaten)
1 tbsp fresh parsley (chopped)
Salt & pepper to taste
Cranberry sauce (for serving)

Directions:
Preheat Oven: Preheat your oven to 375°F (190°C).
Mix the Ingredients: In a large bowl, combine the cooked turkey, prepared stuffing, dried cranberries, peas (if using), beaten egg, and chicken broth. Mix well until all ingredients are evenly combined.
Form the Balls: Roll the mixture into golf ball-sized portions and place them on a baking sheet lined with parchment paper.
Bake: Bake for 20-25 minutes, or until the stuffing balls are golden brown and heated through.
Serve: Garnish with fresh parsley and serve with a side of cranberry sauce for dipping.

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Kcal: 320 kcal per serving

12/26/2024

Condensed Milk Snow Cookies
Melt-in-Your-Mouth Condensed Milk Cookies

Ingredients:
1 cup softened butter
1 can sweetened condensed milk
2 cups all-purpose flour
1 tsp baking powder
1 cup confectioner's sugar (for dusting)

Directions:
Cream the softened butter in a large mixing bowl until smooth.
Gradually add in the sweetened condensed milk, mixing until well combined.
Sift in the flour and baking powder, then mix to form a soft dough.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop small amounts of dough, roll into balls, and place them on the baking sheet.
Bake for 10-12 minutes or until slightly golden.
Let the cookies cool slightly before dusting with confectioner's sugar.
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Servings: 24 cookies
Kcal: Approx. 90 kcal per cookie

12/26/2024

Pecan Pie Muffins
Gooey Pecan Pie Muffins with a Crunchy Top

Ingredients:
1 cup packed light brown sugar
1/2 cup all-purpose flour
2 cups chopped pecans
2/3 cup butter, softened
2 eggs, beaten

Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Generously grease mini or regular muffin cups.
Prepare Dry Ingredients: In a medium bowl, stir together the brown sugar, flour, and chopped pecans.
Mix Wet Ingredients: In a separate bowl, beat together the softened butter and beaten eggs until well combined.
Combine Mixtures: Stir the dry ingredients into the wet ingredients just until combined. Avoid over-mixing.
Fill Muffin Cups: Spoon the batter into the muffin cups, filling them about 2/3 full.
Bake: Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins, until golden brown.
Cool and Serve: Run a knife around the edge of each muffin to release it from the pan. Let them cool slightly before serving.

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 12 muffins
Kcal: 280 kcal per muffin

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