Hot Chocolate Buttercream Truffles

HotChocTrufflesHappy Hot Chocolate Season!

Not sure about you guys and gals, but while everyone else is off freaking out over peppermint mochas and eggnog lattes (and believe me, I do the freak out, too) I find myself hankering for a big, steaming cup of rich, milky hot cocoa. WITH marshmallows because obvi. Nothing seems more satisfying than cocoa on a really cold day, don’t you agree?

And while nothing quite beats an actual hot cup of liquid cocoa, something does come pretty close… My dear friend Heather Saffer, winner of Cupcake Wars and author of the book, The Dollop Book of Frostings, just released a brand spankin’ new, delicious line of frostings called Dollop Gourmet!

Dollop Gourmet Frostings aren’t your typical canned grocery store frosting — they are soy-free, dairy-free, vegan, gluten-free and non-GMO and are made with high-quality, all-natural ingredients that don’t have really long, hard-to-pronounce junk in them. Seriously. With premium ingredients you can pronounce and spectacular, out-of-this-world flavor, these frostings must be tasted to be believed. But in the meantime, believe it y’all, because this stuff is the bomb dot com.

dollopDollop Gourmet comes in four scrumptious flavors: Fire Bomb, a feisty frosting with a fiery kick of cayenne to heat things up; Hot Chocolate, a creamy cocoa-flavored frosting with just a sweet hint of marshmallow; Peanut Butter Cookie Dough, a cookie dough doppelganger that’s seriously addictive; and Madagascar Vanilla, jam-packed with luscious Bourbon Vanilla flavor that makes anything taste phenomenal.

But today’s recipe features that one-and-only Hot Chocolate Buttercream which is the star of these other-worldly truffles that couldn’t be easier to make. But do be warned that while they’re simple to make, they aren’t easy to avoid, so don’t be surprised if you end up with one truffle and an entire belly full of buttercream before you even melted the chocolate :)

Okay, less talk and more eat. I have a frosting container to lick clean.

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5.0 from 1 reviews
Hot Chocolate Buttercream Truffles
Author: 
Recipe type: Truffles
Prep time: 
Total time: 
Serves: 16
 
Fabulous, bite-sized truffles are made with a unique Hot Chocolate Buttercream to taste like miniature cups of hot cocoa. Top with marshmallows for a festive touch and voila; instant deliciousness. Just be warned that these bad boys are highly delicious and highly addictive!
Ingredients
  • 1 can Dollop Gourmet Hot Chocolate Frosting
  • ½ pkg Chocolate CandiQuik
  • Kraft Marshmallow Bits
Instructions
  1. Line a small baking sheet with foil and set aside. Meanwhile, using a cookie dough scoop, portion out Tablespoon-sized balls of frosting onto the cookie sheet. Gently use your fingers to round out the frosting balls if needed. Freeze the frosting balls for about 1 hour or until completely firm.
  2. Once the frosting balls are firm, melt the CandiQuik according to package directions, until melted and smooth. Dip each frosting ball into the CandiQuik, submerging completely and allowing excess to drip off -- I like using a fork to do this. Return the truffles to the baking sheet and immediately garnish with marshmallow bits.
  3. Store leftover truffles at room temperature, airtight, or keep in the freezer and thaw at room temperature before serving.

DSC_1421AThis frosting tastes like a solidified hot chocolate — rich, creamy, and packed with that sweet, milky hot chocolate flavor with just a hint of vanilla sweetness. The truffles are light and luscious inside, wrapped around a decadent chocolate shell with the festive crunch from the vanilla marshmallows on top. I am so in love with these adorable truffles!

Want some Dollop Gourmet of your own?! Visit Dollop’s STORE LOCATOR to find a store near you (only on the East Coast for now) or ORDER ONLINE. (I promise, it’s worth the wait of the post office!) You can also connect with Dollop Gourmet on FACEBOOK, TWITTER, INSTAGRAM, & PINTEREST.

Have a fantastical day!!

xo, Hayley

In the interest of full disclosure, I was generously provided with a couple samples of Heather’s Dollop Gourmet Frosting. All opinions are 100% my own and I was not otherwise compensated for this post. I genuinely love this product and hope you’ll get some of your own! 

Caramel Apple Oreo Truffles

carmappleoreoHave you guys had the new Caramel Apple Golden Oreos yet?

As you may know, for the past couple years, Oreo has been cranking out some delightfully wacky new flavors every couple months.  From Candy Corn to Gingerbread, Watermelon to Banana Split, Oreo’s flavor PR team must be working overtime for the newest and greatest flavor!

And Oreo PR team?  Can I please come work for you?  Will work for Oreos — please.  I have some ideas for y’all.

After this summer’s hugely popular Rice Krispy Treat and Cookie Dough Oreos, I wondered if Oreo could possibly top their grandest flavors yet.  And then back to school happened — and shortly thereafter, Caramel Apple Oreos happened.  And oh, did they happen.

I went to Target (where they’re exclusively sold) THREE TIMES in one day hoping I’d find them.  Once I saw that glorious yellow package, I tossed as many packages as I could in my cart and checked in to cookied-out heaven.  I knew exactly what I wanted to make with these bad boys: Oreo Truffles of course!

DSC_0247ASoft and chewy Oreo Truffles flavored just like a gooey, sweet-tart caramel apple, coated in a sweet cinnamon & vanilla CandiQuik and topped with crushed Apple Jacks, for added crunch, color & that cinnamon-apple flavor.  Genius and delicious — and I’m not just talking about me. (I’m sorry)

You guys oughta hunt down your nearest Target for a box because while they’re seriously, insanely deliciously addictive, they’re a limited time (eek!) and will probably be a ghost of Oreo past come Halloween, so stock up and make these truffles STAT!!

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5.0 from 1 reviews
Caramel Apple Oreo Truffles
Author: 
Recipe type: Truffles
Prep time: 
Total time: 
Serves: 15
 
These petite Oreo truffles are made using Oreo's NEW Caramel Apple flavor for a fun & festive fall twist.
Ingredients
  • 1 pkg Caramel Apple Golden Oreos, finely crushed
  • 4 oz cream cheese, room temperature
  • 1 pkg (16 oz) Vanilla CandiQuik
  • 1 tsp cinnamon
  • ½ cup Apple Jacks cereal, coarsely crushed
Instructions
  1. Line a baking sheet with foil and set aside. Meanwhile, in a large bowl, stir together the Caramel Apple Oreo crumbs & the cream cheese until all of the cream cheese is blended into the crumbs, creating a soft and tacky dough.
  2. Roll the dough into small balls using a cookie dough scoop. Even out the balls by rolling them gently in your hands, then place them onto the baking sheet. You'll get roughly 15.
  3. Freeze the truffles for about an hour, or until firm. Once firm, prepare the CandiQuik according to package directions until smooth & melted. Stir in the ground cinnamon.
  4. Dip each truffle into the cinnamon-CandiQuik mixture, allowing excess chocolate to drip off. Return the truffle to the baking sheet and immediately top with a sprinkling of crushed Apple Jacks cereal. Repeat with remaining truffles.

DSC_0250AI love how fun & festive these fall-inspired Oreo Truffles are!  They really take your basic chocolate truffle to the next level with that spot-on caramel apple flavor — it’s like fall in a petite, chewy truffle with the delightfully crunchy addition of cinnamon-y Apple Jacks cereal sprinkled on top.  These are a can’t-miss in my book!!

Have a delicious day!

xo, Hayley

Over the Rainbow Brownie Bombs

rainbowbrowniebombsYesterday, I did a grown-uppy thing: I got a queen-size bed!!  This is pretty exciting news seeing that I have been sleeping on a twin for my entire life and finally feel like I’ve surpassed some grown-up right-of-passage with my grown-up bed.

Basically what I’m trying to say is, I’m a big girl now!

So out of nowhere, my parents decided to graciously treat my me and my sister to brand new beds.  We headed to the mattress stores to check out our options which basically consisted of my eyeballs popping out of my head upon seeing the price some people pay for a mattress.  Unless it has a built-in toilet and mini fridge, I’m not interested.

Anywho, so my sister and I were checking out our options when the mattress lady came by and asked what we were up to, as if we were random strangers intruding in her large home filled with an extensive collection of partially used mattresses.  After we assuaged her nerves and reminded her we were shopping for mattresses, she seemed to calm down some & wanted to know who was looking.  My mom said, “these two” and the woman took that as the perfect opportunity to call us “the kids” from there forward.

I’m sorry, but there comes a time in a person’s life when they pass the ‘kid’ threshold and are called by their names, or by anything other than “kid.”  Excuse me, lady, but I pay taxes.  And I have tattoos.  And my own car.  Which basically means I’m an adult in every sense of the word.  Who cares if my mom is buying me a mattress?  YOU DON’T KNOW ME.

And mind you, there tends to be an age where people call anyone under 65 a ‘kid’ or ‘kiddo’, but this woman clearly was not in that bracket and was only slightly older than myself which definitely does not give her the elderly right-of-passage to call anyone a ‘kiddo’ and wear adult diapers.

The worst part was after she called us ‘kids’, she asked our ages and when I said ’23’ she STILL called me a ‘kid’ after that!  It’s like, excuse me, but I’m definitely not a kid.  Just because I watched Little Einsteins on TV a few days ago doesn’t mean anything!  Because first of all, the gym had it on for some reason and as far as I’m concerned, it was far more interesting than watching CNN.  And last I checked, ‘kids’ cannot vote, abuse a Target credit card or order drinks at the bar with a cute guy who was as interested in me as someone would be with a used napkin [his loss].

DSC_0556AAnyway, I have my big-girl mattress now so I don’t need her judgments.  Plus, she’s probably just bitter because she didn’t have one of these incredible Over the Rainbow Brownie Bombs!! 

DSC_0571AWith St. Patrick’s Day approaching, I knew I wanted something rainbow for this lucky little holiday.  By combining one of my favorite recipes, my Rainbow Truffles, with my classic Brownie Bomb recipe, I made one super bright and ultra fun bomb that everyone will love!  Plus, while it looks intimidating, it’s super easy and fun to make with the kids — just a little labor intensive, but worth the wait 😀

If you ever wondered what was over the rainbow, it’s brownies.  And cake.  And queen-sized mattresses.  Now eat up, kid!!

DSC_0572AGET THE RECIPE FOR RAINBOW TRUFFLES HERE.

5.0 from 3 reviews
Over the Rainbow Brownie Bombs
Author: 
Recipe type: Brownie Bombs
Prep time: 
Total time: 
Serves: 12
 
These adorable rainbow brownie bombs are perfect for St. Patrick's Day and are a fun dessert to make with the kids! Have them roll the rainbow cake to make the cake balls, or decorate the tops with the gummy rainbow candy!
Ingredients
  • 1 recipe Rainbow Truffles (link provided above and below)
  • 1 (13x9") baking pan fudge brownies, baked and cooled and cut into about 1"-2" squares
  • 1 pkg vanilla Candiquik
  • Kraft Mallow Bits
  • Sour Rainbow Candy Strips, cut in half
Instructions
  1. Prepare the Rainbow Truffles according to the recipe provided; freeze the truffles until solid. Meanwhile, take a brownie and using the heel of your hand, gently flatten the brownie into a flat plane.
  2. Wrap the brownie gently around the cake ball, rolling it in your palm and pinching the brownie around the truffle to cover. Place the brownie covered truffles back onto the baking sheet and freeze once more, for about 15 minutes or until firm.
  3. Prepare the Candiquik according to package directions. I used ONE drop of liquid blue food coloring into my Candiquik just to give it a little blue tint, but this is optional. Once the Candiquik has melted and is smooth, dip each brownie bomb into the mixture, coating completely and allowing excess to drip off.
  4. Place on the baking sheet and, working quickly, take a halved rainbow candy strip and arc it on top of the brownie bomb. You may need to carefully hold it in place for a few seconds so the edges of the rainbow don't droop down the wet chocolate. Going as fast as possible, lightly press a small pinch of miniature marshmallow bits onto the edges of each rainbow to create the clouds. Repeat with remaining bombs.

DSC_0569AAren’t these the cutest?!  Yes, they require some work, but the payoff is a sweet, fun and unique treat that is sure to put a smile on everyone’s face!  No one can resist the fudgy, one-of-a-kind taste of a brownie bomb, and everyone will fall for the bright, sunny surprise of a rainbow cake ball hidden inside!  Plus, this is a great chance to engage the kids in helping with rolling the cake balls and decorating the outside.  Can’t find the rainbow gummy strip candy?  You could also use rainbow sprinkles, miniature M&M’s or rainbow colored pearl sprinkles or candies like Sixlets to decorate the tops of the bombs.  However you make ’em, they’re guaranteed to brighten your day!!

Love rainbows?!  Me too!!  Check out some other scrumptious rainbow goodies…

rainbowcheesecakeRainbow Mini Cheesecakes

rainbowtruffleRainbow Truffles — aka, the recipe you’ll use as the base for these bombs!

birthdaypokeBetter Than Presents… Birthday Rainbow Poke Cake

Have a fantastical day!!

xo, Hayley

 

 

Carrot Cake Cheesecake Brownie Bombs

carrotcakebombSome of you may know, but I recently got a new “grown-up” job.  It’s the most adult-y job I’ve had in ever.  I’m getting my own cubicle.  And phone line (!!!) and business email.  And OMG, it’s the kinda job that asks you to wear “business casual.”  In other words, I have made it to the adult world, people.*
*not really

And while I really enjoy the job so far, I feel like a complete fish who’s out of water, on Mars and wearing a Richard Simmons face mask, like WHUTTTT THE HELLLL IS GOING ONNNN.  Tooooootally out of my element, y’all.

First of all, it’s set in an office building where there is no music playing, no sounds being made except for the low hum of a printer in the distance which basically goes against my religion.  No music?  No sounds?  I mean, people literally type so softly that the sound is undetectable by the human ear.  And seriously, you can’t even hear anyone breathe.

So you can imagine my general embarrassment when I walk down the hallways wearing clinking jewelry, combat boots thumping, swishy skirt swishing, and my typical-human breathing patterns clambering along like a bull in a china shop.  Or in the Matrix.  Whatever’s quieter.

And I get all these stares from the workers like WHY IS SHE BREATHING IN MY SPACE? and I look at them all self-conscious like, I’m sorry I’m breathing, y’all!  I’ll try to keep my lungs silent as to not disrupt your delicate workflow! 

So basically I’ve become REALLY good at holding my breath.

And second of all, I have been taking the business casual thing as “wear what I usually do except with slightly less sparkle.”  That still hasn’t stopped me from wearing a tutu and combat boots, or from dressing up as a cowgirl one day.  Oh yes I did.  And I’m kinda getting the impression they’re not taking the girl wearing costumes seriously.  But honestly, just because I’m working in an office doesn’t mean I need to dress so drab.  Plus, slacks and loafers are against my moral codes.  Do I look like I own a pair of khakis?  No.  So let me wear my damn peplums and sky-high booties in peace!!

It’s taking me quite some time to adjust to holding my breath and reign in my craziness.  I just can’t wait until cubicle day so I can string up some Christmas lights, hang a beaded curtain as my door, and maybe install a stationary bike in the corner by my bonzai garden.

Until then, I’m trying to win over these folks with my craziness, and a good way to do that is with food.  Crazy good food that will make you scream and dance and dress up like a cowgirl to work on Thursdays.  Just do it, people.

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Awhile ago, a sweetie pie friend of The Domestic Rebel suggested through Facebook that I make a brownie bomb featuring carrot cake.  I experimented a little with my Red Velvet Cheesecake Brownie Bombs, and finally found a recipe for the carrot cake version that’s sweet, spicy, tangy, and totally explosively awesome.

But mainly I just want you to make it so you’ll dress up like a cowgirl, too.  Yeehaw!!

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5.0 from 4 reviews
Carrot Cake Cheesecake Brownie Bombs
Author: 
Recipe type: Brownie Bombs
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
If you love moist, spicy carrot cake with tangy cream cheese frosting, then you'll LOVE these Carrot Cake Cheesecake Brownie Bombs! All your favorite flavors of carrot cake in a bite-sized signature bomb.
Ingredients
  • 1 box carrot cake mix
  • 2 eggs
  • ⅔ cup oil
  • 1 small cheesecake, baked and cooled (about 6" in size)*
  • 1 pkg vanilla Candiquik
  • 1 tsp cinnamon
  • Carrot Cake M&M's** (or any other flavor M&M's)
  • *For this recipe, I used cheesecake bites I picked up from my local yogurt shop. Most yogurt shops have them in the cold part of their toppings, so pick some up to use if you can't find a prebaked cheesecake in the store!
  • **The carrot cake M&M's were a seasonal item this past spring, so if you have some on hand still, use them! If not, these would taste awesome with almond M&M's, pretzel M&M's, white chocolate, or even regular!
Instructions
  1. Preheat your oven to 350 degrees F. Liberally grease a 13x9 inch baking pan with cooking spray. Set aside.
  2. In a large bowl, combine the cake mix, eggs and oil with a rubber spatula until a soft dough forms. Press the dough evenly into the prepared pan and bake for approx. 12-14 minutes or until it just barely looks set and is barely golden. Cool completely.
  3. IF USING ROUND CHEESECAKE, scoop rounded Tablespoons of the cheesecake out with a cookie dough scoop and place them on a foil-rimmed baking sheet. IF USING CHEESECAKE BITES, scoop the bites out of the container and gently compress in the cookie dough scoop; drop by rounded Tablespoonfuls onto the foil-rimmed baking sheet. Freeze the cheesecake balls for about 2 hours or until firm.
  4. Once the bars have cooled, cut them into about 1" sized squares. Take a square in your hand and gently press it with the heel of your hand to flatten it slightly. Wrap the carrot cake brownie around the cheesecake ball, enclosing the cheesecake ball inside. If it doesn't completely cover the cheesecake, that's okay; just cover as much as you can. Return the coated cheesecake bombs to the sheet and freeze for about 30 minutes to set.
  5. Prepare the Candiquik according to package directions. Stir in the cinnamon. Dip each bomb into the chocolate, coating completely and allowing excess to drip off. Top with a carrot cake M&M, or regular-flavored M&M. Serve immediately, or store leftovers in the fridge or freezer.
  6. **I noticed that the carrot cake brownie was not as fudgy as an actual brownie (naturally). If your carrot cake brownies are not as moist as they should be, consider crumbling them slightly into a large bowl and adding a Tablespoon or two of canned frosting or softened cream cheese, then combine the two like you would a cake pop. The frosting will add some added moisture and tackiness to the brownie so it will better adhere.**

DSC_2146AMy coworkers FLIPPED for these fantastic carrot cake bombs!  The creamy cheesecake filling, the spicy carrot cake blanket around it, and the smooth and warm cinnamon white chocolate all made for a delectable little bite of delicious carrot cake.  As I mentioned in the recipe notes, I used the cheesecake bites most commonly found at frozen yogurt shops and they worked out great (and were a little cheaper than buying a whole premade cheesecake!)  Either way you bite it, anything stuffed with cheesecake, smothered in brownie and coated in chocolate is going to be awesome!!

Have a delicious day!!

xo, Hayley

 

Pretty in Pink Truffles [Help Whip Cancer with Pampered Chef!]

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pamperedchefwhip

I’m just going to come out and say what everybody’s thinking: Boobs are awesome.

So when something mean and nasty comes along to take away boobs’ magical powers, that nastiness needs to get its booty whipped, or preferably drop-kicked in the face.

Besides lung cancer, women in the United States are more likely to die of breast cancer than any other cancer. And the scariest thing? Breast cancer doesn’t have to run in your family for you to get it. All women are at risk for breast cancer.  And the two most common risk factors that increase your risk?  Being a woman, and growing older. Um, cancer?  Why you hatin’ on older boobies?

However, through early detection and improved treatments and research, more women than ever are surviving this awful cancer. In 2011, more than 2.6 MILLION people survived breast cancer in the US, likely by being diligent about getting mammograms, which detect early signs of cancer when it’s most treatable, or by maintaining a healthy weight, exercising frequently, and avoiding excessive alcohol. (And also, helllooooo, we’ve lived with these boobs our entire lives.  We knoooow when something’s not right — and those people who spoke up to their doctors probably saved their own lives!)

So when beloved cookware brand Pampered Chef contacted me about participating in their Help Whip Cancer Campaign, I had to say yes.  Since starting the program in 2000, customers and Consultants have raised over $10.2 million dollars toward Help Whip Cancer! The funds raised through the Help Whip Cancer program are distributed to breast cancer education and early detection programs throughout the country.  And raising money is EASY through the progam: consider hosting a Fundraiser Show in May or October and up to 25% of show sales will be donated to the American Cancer Society. Or, purchase any of Pampered Chef’s Pink Products and Pampered Chef will donate $1 for each product you purchase.

DSC_1290AIn order to participate, Pampered Chef asked me to turn one of my favorite recipes PINK for the occasion.  Create an edible, adorable pinkalicious dessert?  No problem!  I took the basic premise for my Rainbow Truffles and tweaked the colors to different shades of pink to create a cool, almost pink-camouflage interior to these petite and pretty truffles!  A sweet treat that also kicks cancer’s butt?  Perfect :)

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Pretty in Pink Truffles [Help Whip Cancer with Pampered Chef!]
Author: 
Recipe type: Truffles
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Help Whip Breast Cancer with these beautiful pretty-in-pink truffles.
Ingredients
  • 1 box white cake mix, plus ingredients on back of box
  • Wilton Gel Food Coloring in Rose
  • About ¼ cup frosting (canned vanilla is fine!)
  • 1 pkg. white chocolate almond bark (like Candiquik)
  • Sprinkles (I used rainbow heart sprinkles)
Instructions
  1. Preheat your oven to 350 degrees F. Line 1 muffin tin with 12 paper liners. Set aside.
  2. In a large bowl, prepare the cake mix according to package directions. For easy measuring, I love using Pampered Chef's Easy Read Measuring Cups.
  3. Once the batter has come together, separate it evenly among three smaller bowls. A large scraper
  4. works well for this! Using toothpicks, gradually tint each bowl of batter a different color of pink. Use a VERY light amount of pink for a soft, ballet-slipper color, then gradually add more coloring to each. I left the remaining batter in the original mixing bowl white.
  5. Once your batter has been divided and tinted, fill 3 muffin cups ⅔ full with each color. Bake the cupcakes for approx. 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Once cooled, remove the wrappers.
  6. Break apart the cupcakes into crumbs into four small separate bowls by color. Add about 1 Tablespoon of icing to each bowl and, using a spoon or your hands, blend the crumbs with the icing until combined. Meanwhile, have a foil-lined baking sheet ready.
  7. Take a pinch of each color and stack them on top of each other in your hand. Gently roll the colored crumbs together to form a small ball in your hand. Place the balls on the cookie sheet and once finished, freeze for about 30 minutes or until firm.
  8. Once firmed, prepare your chocolate bark. I microwaved mine in the large Silicone Prep Bowl because it's microwave-safe and the perfect volume to dunk truffles; stir until smooth. Once smooth, tint the chocolate (if you'd like--I did a light pink) and begin dipping the truffles one at a time, allowing excess chocolate to drip off, until coated. Return to the cookie sheet and immediately sprinkle. Allow the chocolate to harden a couple minutes before serving.

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I LOVEEEEE that the pink rainbow looks almost camouflage-y… these truffles prove that kicking butt is best done in pink :)

If you’re looking for more ways to help with Pampered Chef’s Help Whip Cancer program, visit them online for products and recipes, or to learn more info about the program and to watch the testimonial video.

Have a sparkly pink day!!

xo, Hayley

I have been selected by The Pampered Chef to be an ambassador for their Help Whip Cancer® program. While I have received product in exchange for my post, my opinions are my own, and I have not been paid to post positive comments.

Chunky Monkey Truffles [Ben & Jerry’s Week!!]

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BenandJerryBanner

Sooooo I declare this week Ben & Jerry’s Week.

It’s what you do when you become increasingly obsessed with those damn delicious flavors of ice cream and when you kind of wish you lived inside of Ben and/or Jerry’s head(s).

I have always had a special soft spot for Ben & Jerry’s ice cream. I don’t remember the first flavor I’ve ever had, but I do remember as a kid I would BEEEEEGGGGGG my mom to buy me my own little pint of heavenly churned ice cream and she’d be like “BLAH BLAH IT’S TOO EXPENSIVE BLAAAH” and I wouldn’t understand because I was like, 5, and five year olds are incapable of understanding the concept of money, or at least I was, which was why I always asked my mom for million dollar sheets.

Anyways, sometimes she’d cave and we’d get our own little pint of joy. I tried to savor each bite of melty, sweet ice cream, but knowing me, I am incapable of savoring anything as I’m too frenetic to stop and smell the flowers and also because melty ice cream is gross. Like soggy cereal. Who actually eats soggy things? So weird.

As I grew older, I started to appreciate their flavors more because I’m an unconventional kinda cat and I don’t like plain-anything. Immediately, I fell in looooove with Chunky Monkey. Hello, banana ice cream? Totally amazeballs. I’m obsessed with anything banana.

(Sidenote: as a kid, and okay, teen, and OKAY FINE ADULT, I have always been OBSESSED with Gerber’s banana baby food. WHYYY, I do not know, but every excuse I had to purchase it, I did. Wisdom teeth out? Asked for banana baby food. Broke up with a boyfriend? BBF, man. My mom thinks I am disgusting for being 22 and still eating baby food, but she obviously doesn’t understand the special magic that Gerber bottles and sells.)

So for Ben & Jerry’s week, I HAAAD to make something to pay homage to the chunkiest of all monkeys. Even though I hate monkeys — but that’s another story.

DSC_1041AThese truffles are WAY tasty! They taste JUST like banana, are soft and sweet, and are the perfect little treat. They also cause me to rhyme, which is a common side effect of awesome food.

DSC_1039AChunky Monkey Truffles *truffle base slightly adapted from Brunette Baker’s Peanut Butter Eggs recipe 

5.0 from 2 reviews
Chunky Monkey Truffles [Ben & Jerry's Week!!]
Author: 
Recipe type: Truffles, Treats
Prep time: 
Cook time: 
Total time: 
Serves: 14-16
 
These truffles taste identical to Ben & Jerry's classic Chunky Monkey ice cream!! No-bake and SIMPLE to make!
Ingredients
  • 1 pkg. banana instant pudding mix
  • ¼ cup butter, softened
  • ¼ cup water
  • 1 & ⅓ cup powdered sugar
  • ½ pkg chocolate almond bark or Candiquik
  • About 15 halved walnut pieces
Instructions
  1. Line a baking sheet with foil and set aside. In a medium bowl, beat together the pudding mix and the softened butter with a handheld electric mixer until it begins to come together. Slowly add in the water, and continue beating the pudding mix until it resembles pudding.
  2. Gradually add the powdered sugar, about ⅓ cup at a time, until the mixture stiffens. Using a cookie dough scoop, roll out balls of the pudding mixture and gently roll them in your hands to round them. Place the truffles onto the baking sheet.
  3. Freeze the truffles for about an hour or until firm. Once frozen, melt the candy bark according to package directions. Drop a truffle into the chocolate bark, covering completely. Allow excess to drip off and return to the baking sheet. Place a walnut piece on top of each coated truffle. Allow the chocolate to set before serving. Makes about 14-16 truffles.

 

DSC_1044AI was SO surprised at the strong banana flavor in these petite truffles. It really packs the same flavor punch as the ice cream does! The insides are soft, with a texture very comparable to a truffle — not wet like pudding, but moist. And the crunchy chocolate outer shell with the salty walnut on top really exaggerates the Chunky Monkey flavor. These are SO fun to eat and make!

Stay tuned for some more B&J’s yumminess coming tomorrow!!

xo, Hayley

 

Chocolate Chip Cookie Dough Brownie Bombs

These Chocolate Chip Cookie Dough Brownie Bombs are fudgy, rich chocolate brownies wrapped around egg-free chocolate chip cookie dough, then coated in milk chocolate. You don't want to miss this ultimate treat!

Oh mylanta. What have I done?

If I’m not mistaken, that’s a ball of cookie dough surrounded by a fudgy brownie and then coated in chocolate and sprinkled with mini chips.

Whoooa.

Sometimes, I don’t even know WHERE half my ideas come from. I literally operate like a mad scientist part of the time, throwing things together with my fingers crossed, hoping it’ll work. Sometimes it does, like in this instance. Other times, like when I tried to put Jello mix into prepackaged sugar cookie dough and it tastes like a chalky version of Play-Doh and I stared at Pinterest like all disappointed because it let me down with those tempting Jello-cookie recipes that taste like poop, it doesn’t.

Most days, you can find me scatterbrained and roaming the grocery store like a complete looney tune. I’d love to see the surveillance footage of me wandering aimlessly between the candy aisle and baking aisle, discussing to myself in a low whisper of what I could do with this bag of Reese’s cups as I run around like not only a chicken with its head cut off, but if it was also on fire and having ninja stars thrown at it from every direction. Is it just me, or does the prospect of ninja stars being thrown at you totally increase the intensity of something?

Lucky for me, I usually shop at a store that may or may not rhyme with Schmalmart, and the fact that I’m aimlessly walking back and forth while talking to myself isn’t really that out of the ordinary. The bad news is I’m proooobably going to bet my psycho face staring longingly/confusingly into a box of red velvet cake mix is more than likely on People of Walmart or something. Ya win some, ya lose some.

Anywhooooo, the idea for these truffles came from left field. I had a bunch of St. Patty’s Day recipes I wanted to make this weekend, and out of nowhere, a huge zeppelin of awesome floated into my brain and interrupted whatever I was doing at the present moment, which probably wasn’t important since I’m either reading trashy magazines or judging customers at work for ordering mayo and lettuce on hot sandwiches (it’s a NO, people–hot mayo? wilted lettuce? You need an intervention).

These Chocolate Chip Cookie Dough Brownie Bombs are fudgy, rich chocolate brownies wrapped around egg-free chocolate chip cookie dough, then coated in milk chocolate. You don't want to miss this ultimate treat!

And this zeppelin dropped a gigantic bomb of brilliance on me: wrap a brownie around a ball of cookie dough. Then coat said ball in chocolate. And voila, this cataclysmic invention was created. You’ll never enjoy brownies or cookie dough respectively, again. This is the ultimate.

Now pardon me, but I have some reading/judging to do and it’s VERY important.

These Chocolate Chip Cookie Dough Brownie Bombs are fudgy, rich chocolate brownies wrapped around egg-free chocolate chip cookie dough, then coated in milk chocolate. You don't want to miss this ultimate treat!

4.8 from 28 reviews
Chocolate Chip Cookie Dough Brownie Bombs
Author: 
Recipe type: Bombs
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
My SIGNATURE recipe. Bomb your diet. Do it.
Ingredients
  • ¾ cup butter, softened
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • Pinch salt
  • 2 cups miniature chocolate chips, divided
  • 1 pkg fudge brownie mix, baked and cooled
  • 1 pkg Candiquik or chocolate almond bark
Instructions
  1. Let's make some dough! In the bowl of a stand mixer, beat together the butter and sugars until creamy. Add the milk and vanilla; beat to combine. Lastly, beat in the flour and pinch of salt until a soft dough forms. Stir in ONE (1) cup of the mini chips.
  2. On a foil-lined baking sheet, drop rounded, (scant) Tablespoon-sized balls of dough. I used a cookie dough scoop for this and just scantily filled it so the cookie dough balls wouldn't be so big. Freeze the cookie dough balls for about an hour to firm up.
  3. Cut the brownies into small squares, about 1" in size. Pick up a square and gently flatten it with your palm. Fudgy brownies will flatten easily and retain their moisture which is why it's important to make sure you use a fudgy brownie mix rather than a cake-y one.
  4. Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball. If the brownie cracks, that's okay; just kind of roll it in your fingers until the brownie completely surrounds the cookie dough. Repeat until all cookie dough balls are covered, then return to the freezer for 30 minutes or so.
  5. Prepare chocolate bark according to package directions. Using a fork, dip each brownie truffle into the chocolate, coat completely, and allow excess to drip off. Return to the foil-line sheet and sprinkle the tops with the remaining cup of mini chips, for garnish. Store these bad boys in the fridge or freezer, in an airtight container.
  6. **Note: You may have extra balls of cookie dough leftover. May I suggest making cinnamon rolls or stuffed Oreos? Or, uh, eat them? Why am I telling you what to do with cookie dough?**

 

These Chocolate Chip Cookie Dough Brownie Bombs are fudgy, rich chocolate brownies wrapped around egg-free chocolate chip cookie dough, then coated in milk chocolate. You don't want to miss this ultimate treat!

Talk about the ultimate indulgence. Sometimes, the decision between fudgy, gooey brownies or chewy, buttery chocolate chip cookies is one I’m not willing to make. It’s not fair to either rejected party when I both want them so equally, and love them both so much. So I fixed the problem with a decadent chocolate/cookie dough bomb that melts in your mouth and tastes AWESOME. The cookie dough remains soft and gooey, while the chewy brownie provides the perfect blanket of rich chocolate. In other words, they’ll change yo life.

These Chocolate Chip Cookie Dough Brownie Bombs are fudgy, rich chocolate brownies wrapped around egg-free chocolate chip cookie dough, then coated in milk chocolate. You don't want to miss this ultimate treat!

Have a great day!!

xo, Hayley

Oatmeal Creme Pie Truffles

oatmealtruffle

A few days ago, I was reading the most recent issue of Glamour magazine when I stumbled across an article for “The $25,000 Workout.” Intrigued, confused and kind of angry that a workout in the world somewhere costs $25,000 (which basically means you’re paying more than a modest car to be tortured), I read more.

Apparently, if you do the circuit four times a week with cardio on your off days, you can lose weight and get trim in two weeks.

I just so happened to read this two weeks exactly from my birthday and thought if I could whittle myself a good, say, 20 pounds in two weeks, I’d be good to go. Happy Birthday to me!

I told my dad this plan and he looked at me crazy and said there’s no way I’d ever lose twenty pounds in two weeks and at the most, I’d lose a pound a week if I worked out really hard and ate better and whatnot. Then he gave me the “elevate your heart rate and keep it up” speech which I know, Dad, but something about raising my heart rate sounds unnatural and kind of scary. Like, I know high blood pressure is bad, so why is high heart rate good? Explain that, science.

But the whole time he talked I just imagined a scene in my head in which I wiggled into a size four dress and watched as it perfectly hugged every curve without making me look like an elongated sausage about to burst. I exited the fitting room to have flower petals thrown all over me, sales associates cheering and calling me a ‘fitness idol’ and a ‘true inspiration, both for fashion and fitness’ as I gracefully walked down the makeshift fitting room catwalk, magically twenty pounds lighter in two weeks.

Anyways, so I got to working out which basically consisted of me being put into disgusting, compromising positions on my living room floor looking like an animal and grunting like a wild beast, thinking that 45 seconds of ape squats was like, melting ten pounds off my thighs.

I kept up this rigorous ten minute workout for two days until… until… until my dog pooped on our walk and I bent down to pick it up, thus somehow cataclysmically straining my right kneecap in the process, which propelled me into a downward spiral of complaining and limping all the way home.

And dude, my leg has hurt since. It’s been like, four days now. And after researching “random leg clicking” and “kneecap pain” on the Google machine, I informed my family that it was highly likely I had shredded my meniscus (which sounds oddly like mucus), but they just looked at me and said I definitely did not shred my meniscus and probably just sprained my knee in some freak poop-picking-up accident that could only happen to me.

So long story short, I’m pretty sure I’ll be recovering from my gruesome kneecap accident for the next two weeks and will be unable to participate in $25,000 workouts or beast-noises. However, I’m hoping that since that workout costs $25,000, I could just get my money back or you know, lipo or something instead. Note: I did not actually spend $25K on a workout. Did you honestly think for that brief second that I did? Sheesh, I wish I had money to blow on stupid things. Actually, I do have money to spend on stupid things which is why I have no money currently. Yes, my bank account says $0.00. Not because of a gym bill. Hello, do I look like I would spend money on gym equipment? Don’t answer that; my muffin top and I don’t want to hear the truth. 

During my recovery, I’ve regressed back to days when calories were nonexistent (childhood) and made a favorite snack into a fun, new treat. Introducing Oatmeal Creme Pie Truffles! These little pups are a cinch to make, are only 3 ingredients(!!) and taste exactly like those highly addictive snack cakes you can get at the grocery store. Plus, smaller things have less calories (science, y’all) so I’m pretty sure like, 15 of these truffles equals one creme pie. But you should never trust a food blogger with math equations.

DSC_0131

5.0 from 1 reviews
Oatmeal Creme Pie Truffles
Author: 
Recipe type: Truffles
Prep time: 
Cook time: 
Total time: 
Serves: 12-14
 
These truffles are totally impressive and taste like those iconic Lil Debbie snacks.
Ingredients
  • 1 box (approx. 6) oatmeal creme pies, unwrapped
  • ¾ pkg white chocolate candy coating (I use Candiquik)
  • Cinnamon sugar
Instructions
  1. Line a rimmed baking sheet with foil and set aside. Place all of the oatmeal creme pies in a large bowl.
  2. Using clean hands, begin mashing the pies together to form a dough-like consistency. The mixture will naturally form into a ball shape. Using a cookie dough scoop or a Tablespoon measure, measure out Tablespoon-sized balls of truffles and place them on the cookie sheet. You should get a little over a dozen truffles (about 12-14).
  3. Freeze the truffles for about 1 hour to stiffen. Once frozen and solid, prepare the candy melts according to package directions until smooth + melted.
  4. Dip the truffles into the melted white chocolate with a fork, allowing excess chocolate to drip off. Place gently on the foil-lined baking sheet and sprinkle immediately with cinnamon sugar. Repeat until all truffles are coated.
  5. Store leftover truffles airtight, at room temperature for several days, or in the freezer for several weeks, bringing to room temp before serving. As I said, this makes roughly 12-14 truffles.

 

DSC_0133These truffles taste sooooo good. That classically sweet, marshmallowy frosting in the middle acts as the “glue” for these oatmeal cookie sandwiches, providing an excellent background of sweetness to the chewy oatmeal cookie truffles. Plus, I love the sweet and spicy addition of the cinnamon sugar on top. It brings the whole thing together!

Happy Wednesday!!

xo, Hayley

 

 

Twinkie Truffles

twinkietruffleLast time I made Twinkies, we went over the Walking Dead and all that stuff about post-apocalyptic food… like Twinkies themselves.

I mean, they’re pretty much a super food with their long shelf-life powers and magical qualities.

Okay, so technically they *supposedly* don’t live too long. Or so they want you to think. I’m sure Twinkies will outlive us all. Thankfully with the whole world-ending/not-actually–ending mishap, we didn’t need to find out if a snack cake could withstand the pressures of the world collapsing onto itself or whatever those pesky Mayans/Doomsday Preppers believed.

So in celebration of the world not ending but Twinkies’ world ending (RIP Hostess), I decided to revive my fave golden snack cake into an adorable truffle for the new age, er, year.

DSC_0057You may be thinking, “but if Hostess is out of business, how do you suppose I make truffles out of Twinkies?” and you’d be right, my smart-brained friend. However, there are several other brands around that carry identical snack-cakes and they’re pretty easy to find, so just head to your nearest Target or Walmart, find your knock-off snack-cakes, and proceed to spend an outrageous amount of money on other things like cool socks, new books, photo props and that sweater on clearance that you decided is kinda cute after all, in a it’s-only-7-dollars-kinda way.

You ready to rock and roll Twinkie-Truffle style?

DSC_0054

Twinkie Truffles
Author: 
Recipe type: Truffles
Prep time: 
Total time: 
Serves: 16
 
If you love Twinkies, you'll LOVE these Twinkie Truffles! Tasty morsels of moist snack cakes coated in a creamy white chocolate.
Ingredients
  • 1 box Twinkies (about 10 snack cakes)
  • 1 pkg white Candiquik or almond bark
  • Yellow food coloring
Instructions
  1. First, line a cookie sheet with foil and set aside. Unwrap all of the Twinkies and place them in a large bowl. Using clean hands, begin crumbling/smashing the Twinkies into a fine crumb--the mixture will be moist and will come together in a ball. Incorporate any loose crumbs if needed.
  2. Using a cookie dough scoop, roll the truffles into Tablespoon-sized balls. Place on the cookie sheet and freeze for about 20 minutes.
  3. In a medium bowl, melt ¾ of the package of white chocolate bark until smooth. Stir in a drop of yellow food coloring and stir until the chocolate is pale yellow.
  4. Drop the truffles into the melted chocolate and coat completely; remove gently with a fork and return to the cookie sheet. Repeat until all truffles have been dipped. Once the yellow layer has set, microwave the remaining white chocolate until smooth and drizzle it evenly over the truffles. Let the drizzle set before serving.
  5. These truffles last about a week and can be stored in the fridge, freezer or room temperature when sealed airtight. Makes about 16 truffles.

 

DSC_0055Normally, I’m not a huge fan of cake pops .. the cake-baking and crumbling, the mushy, frosting-covered hands, and the inevitable misshapen balls of cake dough–no bueno. However, these Twinkie Truffles are such a cinch to make. You’re TWO ingredients and very little prep time (about 30 minutes!) to eating heavenly bites of golden cake covered in smooth white chocolate, reminiscent of America’s favorite snack cake. Since the Twinkies are prefilled with that fluffy, marshmallow filling, it acts as the “frosting” and binding for these truffles, keeping them compact and moist. You can still taste the sweet hint of the filling swirled throughout the golden, vanilla cake truffle. They’re awesome!

Happy New Year’s Eve! Have a fun and safe holiday, and see ya in 2013!

xo, Hayley

 

 

 

Silly Vampire Truffles

I *almost* didn’t post these guys because at the verylastsecond I thought they were too purple. And too buck-toothed. And they had a crooked comb-over bang. So basically, these truffles pretty much look like a gawky high school boy. Not really what I had in mind when I was trying to make cool truffles.

But I digress.

I have a couple fun facts to share related to these truffles. They’ll probably make you think wow, she’s weird, but if you didn’t know that already, spoiler alert, it gets weirder.

Moving on.

So first of all, in high school I was mildly obsessed with Dracula–the book. I thought it was so deep and creepy and cool and totally felt bad for lonely old Dracula sitting up in his castle when he wasn’t crawling down walls backwards or eating people. I don’t really want to know what this says about my psyche.

Second, as a kid I was SO embarrassed when my dad would tell the story about my birth. Oh, your dad didn’t do that to humiliate you? Weird.

My dad would LOVE telling people about how, upon my arrival into this world, I was purple. Bright, violet purple. And how he was frantically asking the doctor if I was okay and if that was normal and all that. It was, I was (well, mostly normal) and I am no longer purple (obviously).

Alsoooo, as a kid I had what I thought were buck teeth. I always had issues with my teeth, especially my front, because they were two different lengths. How awkward. So even as a child, I had a “good side” and a “bad side” for pictures. I still do. So if you ever take pictures with me on my bad side, prepare to never see that picture as long as I will live.

What do these truffles have to do with my ramblings? They’re vampires, like Dracula. They’re purple, like I was (maybe I’m a vampire? I don’t know, I was once moderately obsessed with Twilight; sue me); and they have buck teeth, thus making them more silly than scary.

Again, I was hesitant to post them because I’m a bratty perfectionist and these weren’t “scary” enough, but then I realized, if life gave a Dracula-loving, semi-buck-toothed, purple baby like me a chance, I had to give a buck-fanged, purple, slightly awkward vampire truffle a chance. It’s like karma or something.

Bite me.

Vampire Truffles

1 pkg Nutter Butters, finely crushed
4 oz (about half a can) cream cheese icing
1 pkg purple candy coating wafers
Red Dots candies
Yogurt chips
Tootsie Rolls
White sprinkles
Black pearl sprinkles

1. In a large bowl, combine the crushed cookie crumbs and cream cheese icing until blended; roll into 1″ balls and place on a foil-lined baking sheet. Freeze until firm.
2. Meanwhile, melt your candy melts according to package directions. Dip the truffles in, one at a time, coating completely; allow excess coating to drip off. Allow the truffles to dry before decorating.
3. To decorate, I cut a red Dot candy in thirds for the mouth, then gently attached it with a little melted candy. I attached the yogurt chips to the sticky side of the Dot candy to make fangs. That’s your mouth.
4. For the eyes, I carefully attached two quinn sprinkles and let them set before carefully attaching two black sugar pearls to the quinns with candy melts. I used a toothpick to make it more precise. Those are the eyes.
5. For the hair, gently roll out the Tootsie Roll with your palm until flat. With a sharp paring knife, gently cut out triangles for the hair. Gently press the hair onto the truffle, point in the front. And you’re done!

Again, these truffles are totally more silly than spooky and super goofy, but that’s kinda why I like them. In a way, I’m a lot like these truffles. Don’t judge me.

Also, I know this is like, my second truffle recipe in two days. My brilliance experienced a temporary lapse in creativity and I thought “OMG TRUFFLES” yet again because who doesn’t?

Happy Saturday!!

xo, Hayley

 

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