Kentucky Bourbon Balls


Kentucky Bourbon Balls

Makes 24 pieces of confections


2 oz. bittersweet chocolate

2 oz. semisweet chocolate

1/4 c. unsalted butter

2 T. Kentucky Bourbon

2 c. confectioner’s sugar

2 T. dried currants or chopped raisins.

3/4 c. chopped nuts


1. Melt together chocolates and butter, stirring until perfectly smooth. Remove from heat. Stir in Bourbon, then sugar until mixture is soft, smooth and glossy. Stir in currants or raisins.

2. Scoop about 2 t. of mixture and roll into a ball. Roll in chopped nuts to coat. Repeat with remaining ingredients.

These confections are a delight to lovers of chocolate & Bourbon and are super easy to make! Enjoy!

White Chocolate Citrus Bars

I’ve been thinking about Mother’s Day coming up, which made me think of this delicious little confection – probably because it is a perfect sweet treat for a ladies’ tea. Enjoy!


White Chocolate Citrus Bars

Makes 16 large, or 32 small pieces


1 1/4 c. all-purpose flour, divided

1 c. granulated white sugar, divided

1/3 c. unsalted butter

2 eggs, lightly beaten

1/4 c. (total) fresh squeezed lemon, lime and/or orange juice

1 T. (total) freshly grated lemon, lime and/or orange zest

3.75 oz. chopped real white chocolate or 3/4 c. white chocolate chips


  1. Preheat oven to 350 degrees F. Butter a 9” square baking pan. Set aside.
  2. In a medium bowl, combine 1 c. of the flour and 1/4 c. of the granulated sugar. Cut in butter, using your hands to blend ingredients, until the mixture forms pea-sized crumbs. Press mixture onto the bottom of the baking pan. Bake for about 13 to 15 minutes or until the base looks just set. (Do not overbake or the base will dry out.)
  3. While the base is baking, in a medium bowl, whisk together eggs, citrus juice, citrus zest, remaining 1/4 c. of flour and remaining 3/4 c. of granulated sugar. Set aside.
  4. Once the base is ready, remove baking pan from the oven and sprinkle base evenly with white chocolate. Whisk the lemon mixture again and then spread it evenly over the white chocolate layer.
  5. Bake for another 13 to 15 minutes or until just set. Cool completely before cutting into bars or squares.

Tip: After zesting your lemon, lime or orange, roll it on the counter while pressing down on it with your palm. This will help you get more juice out of the fruit when you squeeze it.

Serving Suggestions: Right before serving sprinkle with confectioner’s sugar. For a fancier presentation, press 1 c. of raspberry preserves through a sieve. Spoon preserves over pre-cut bars. Refrigerate for 30 minutes to allow preserves to firm up. Top cookies with  fresh mint leaves.


Have a lovely weekend!



Ambrosia Fudge

Pretty little candies, perfect for afternoon tea!Image

Ambrosia Fudge

Makes about 36 pieces of fudge

Orange-flavored white chocolate fudge studded with dried fruits and coconut.

2/3 c. evaporated milk

1 2/3 c. granulated white sugar

3 T. unsalted butter

2 c. miniature marshmallows

7 1/2 oz. real white chocolate, chopped

2 t. orange extract

1/3 c. chopped dried apricots

1/3 c. chopped dried cherries

1/3 sweetened flaked coconut

  1. Spray an 8” square baking pan with vegetable oil. Line pan with heavy duty aluminum foil, allowing foil to drape over sides of pan. Spray foil with vegetable oil. Set aside.
  2. In a 2 qt. non-stick saucepan, combine evaporated milk, sugar and butter. Bring to a boil over medium heat, stirring frequently. Boil for 4 to 5 minutes or until the mixture reaches the soft ball stage.* Remove from heat.
  3. Immediately stir in marshmallows, white chocolate, orange extract, apricots and coconut. Beat vigorously with a mixing spoon about 3 to 5 minutes until glossy and the only lumps are from the fruit,.
  4. Spread mixture evenly into pan. Cool in the refrigerator for one hour.
  5. Remove fudge from pan by lifting out the aluminum foil. Pull foil away from fudge and then inspect to make sure that no bits of aluminum foil are stuck in the candy. Using a sharp, heavy knife, cut fudge into pieces.
  • Soft ball stage in candy making is 235 to 240 degrees F.  At this stage, a spoonful of the candy mixture dropped into cold water will form a soft ball.

Note: To store fudge, line an airtight container with waxed paper. Arrange the fudge pieces in the container. If you need to stack the pieces of fudge, place wax paper between layers. Top with waxed paper and then the lid to the container. Store in the refrigerator. Allow to come to room temperature in the air tight container before serving.