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.

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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?

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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

 

Mummy Truffles

Dear Facebook People Trying To Add Me,

You claim we were in high school together? Well, I remember when I was there but I definitely don’t remember you. Which is kind of saying a lot since I remember faces really well and I definitely don’t remember yours. I wonder if people think my face isn’t memorable. BRB while I ponder that while crying into a cocktail.

Okay, I’m back, and I still don’t remember you. I mean, did we even have a class together? Did you even say a word to me–even “excuse me” maybe passing by in the hallway? Or “can I borrow a pencil?”? Because I sure as hell don’t remember you ever talking to me, either. Not that I remember every conversation I had in high school, though I’m going to sum them up right now:

Oh my god, I totally wish ___ would come talk to me. I’ve been stalking his MySpace page like crazy. Did you read Dracula yet? It totally resonated with me. Hold on, I need to write in my LiveJournal about my crappy day at school while listening to screamo music and browsing Hot Topic’s new arrivals. 

See? You and I never had this conversation. And I’m guessing I didn’t have a crush on you in high school because A) you didn’t exist to me; and B) I either avoid my past crushes like the plague or I’ve come to terms with the fact that, like screamo music and turquoise eyeshadow up to my eyebrows, some things come and go in phases including taste in gawky high school boys.

So why you’re trying to add me now is beyond me. Especially since you’re definitely not going to start talking to me now, 5 years after we’ve graduated, but rather, just sit on my friends list like a weird fly on the wall, looking at my pictures and never saying a word.

So, I’m sorry, but I can’t add you. As far as I’m concerned, you’re about as nonexistent as flying pigs and unicorns. But sadly, not as cool, because flying pigs sound pretty dang cool.

Yours truly,

Hayley

Now, onto these Mummy Truffles. They have nothing to do with Facebook, but they’re awfully cute and that’s reason to bring them up enough. These are easy little truffles to whip up for the kids for Halloween and are super adorable, too!

Mummy Truffles

1 pkg Oreo cookies, finely crushed
4 oz (or 1/2 can) cream cheese frosting
1 pkg white chocolate almond bark
Candy eyeballs

1. In a large bowl, combine the finely crushed Oreo crumbs and the cream cheese icing until thoroughly combined.
2. Roll the mixture into 1″ balls and place on a foil-lined baking sheet. Freeze the truffle balls for approx. 30 minutes or until solid.
3. Prepare the almond bark according to package directions. Dip the truffles into the coating, covering it completely and allowing excess to drip off. Repeat with remaining truffles. Let the truffles set about 10 minutes.
4. Take the remaining white chocolate bark and place into a ziploc baggy. Seal the air out and snip off a corner. Drizzle the remaining chocolate onto the truffles. Quickly adorn the truffles with the candy eyeballs and let set.

These would be so fun to serve up at a Halloween party or send to school with your kidlets. They’re so stinkin’ easy!

Enjoy!

xo, Hayley

 

 

Eyeball Truffles–Halloween Week!

I’ve always been a big fan of eye makeup.

I’ve (unapologetically) spent lots of money on fancy designer eyeshadows in bright colors because I’m Urban Decay’s biggest freakin’ fan and can’t resist their shadow boxes. It’s this weird phenomenon where $50 just happens to fly out of my wallet and into ULTA’s cash register whenever they release a new palette.

And I used to have this psychotic infatuation with turquoise eye shadow in the 9th grade. Yeeeeeah. I’m sure there are some skin-crawling, humiliating pictures lurking in some dark, shameful corner of my computer hard drive with that turquoise shadow painted way up to my eyebrows.

Thank goodness no one takes 9th grade seriously.

Up until recently, the only “eyebrow work” I would participate in were rogue waxes and just regular maintenance. I didn’t blink a heavily mascara’d eye to even use eyebrow makeup because I already have generously thick brows as it is.

But then one day I was feeling particularly adventurous and decided I’d fix up my eyebrows with some pencil. I used my regular brown eyeliner because why the hell not and got all feather-stroke-y all up in my brows. They looked darker and more severe, but I kind of liked it, so I played along.

However, the problem with randomly trying out new beauty tricks is that I’m unsure of how they’ll react later in the day… or how, you know, I would completely forget I was wearing eyeliner on my eyebrows and how I just decided to swipe my eyebrow in a violent fashion, resulting in this weird, slightly askew fake-eyebrow/brown smudge arcing across my forehead, leaping skyward as if to say to the beauty gods, I have no idea what I’m doing, hence this poo-colored smear above my left eyebrow. Help me.

Especially when said incident occurred in public. After a session with my counselor, for which my face was already kinda splotchy because I got a little emotional, so now I looked like a crying buffoon with a weird poo-smear on my face, like some creature of the night lurking rabidly in daylight, desperate for perfectly penciled in brows.

It was great.

Anyway. Eyeballs. They’re kinda gross, aren’t they? So when Dorothy and I teamed up for an eyeball day, I knew I had to keep with the gross theme. You know, for people who are into that kinda thing. Just call me flexible. 

These truffles are totes grody. They’re white-chocolate-covered cherry cordial candies with Airhead irises and mini brown M&M pupils. And when you bite into them, you get a nice creepy surprise. A la scary eyebrow style, but grosser

Eyeball Truffles *inspired by Kristan’s recipe

1 pkg chocolate covered cherry cordials
1/2 pkg white chocolate almond bark (such as Candiquik)
2 pkg Airheads in blue raspberry or Tutti Fruitti (blue and teal)
Mini brown M&M’s
Red food coloring

1. Line a cookie sheet with foil; set aside. In a large bowl, prepare the candy bark according to package directions until smooth and melted.
2. Dip each cordial one at a time until completely submerged. Remove carefully with a fork, allowing excess to drip off. Return to the foil lined baking sheet and repeat. Freeze the truffles to set the chocolate, about 10 minutes.
3. While the truffles are setting, get your irises ready. Using a small, sharp paring knife, carefully(!!) cut small circles out of the Airheads and round the edges with your fingertips, if needed. Set aside.
4. Gently press an Airhead “iris” on the dome of the eyeball truffle. Using a dab of candy melt, attach the brown mini M&M “pupil” on top of the iris, letting it set.
5. Soak the tip of a toothpick in some red liquid food coloring and draw veins on the sides of the eyeballs. Let set, about 15 minutes, then serve! These would be so creepy to give out as goody bag treats for parties or Halloween!!

Not only are these easy to make, they make for a super spooky presentation! If your kiddos are into gross Halloween stuff, this is definitely for you!

Spider Bites–Halloween Week

 

My whole life, I’ve pretty much been a girly girl.

Aside from one random, cruel stint of sprinkling salt on a slug (the closest I’ve ever come to one–I hate them), I steered clear of any bugs besides ladybugs, roly polies, and butterflies.

And… daddy long legs spiders.

I’m not sure where my little infatuation with daddy long legs spiders came from, but I’ve pretty much had it my whole life.

Maybe it was because my own spider-hating mother even said daddy long legs were “good” spiders. “They don’t bite,” she said, “and they catch other bugs in the house. They eat flies and mosquitoes for dinner so they don’t bug you.”

Plus, I was always weirdly fascinated by their teeny tiny bodies and gargantuan long legs. Hence the name, minus the ‘daddy’ part. I really don’t know why they’re called that, and it’s saying something that I love daddy long legs despite my hatred for the word ‘daddy’. It’s just a creepy word to say after you’re 5 years old, okay? Just say ‘dad’.

Anywho, so now, whenever I see daddy long legs, I say hello. In fact, one happened upon into our work bathroom and I named him Randy. Unfortunately, Randy was eaten by a larger daddy long legs whom I named Lil Jon. I get excited when we kill flies because my coworker will feed them to Lil Jon.

Yes, folks, I’m 21 years old and feeding dead flies to a spider named Lil Jon in my work bathroom. I’m surprised I even have a job, much less a coworker that supports my oddities and weird love affair with a spider.

Oh yeah, and in honor of Halloween Week with Dorothy plus my new buddy Lil Jon, I made you some Spider Bites. These little dudes are pretty easy to make and are totally adorable. They’d be fun to make with your little ones for Halloween!!

The bestest part (besides the Oreo cookie center and their cute faces)? Those black licorice strands are cherry flavored. Hallelujah! No black licorice business here.

Spider Bites

1 pkg Oreo cookies, finely crushed to a crumb
1/2 container chocolate icing
1 pkg black candy melts or chocolate candy bark*
1 pkg black licorice candy strands (I found them at Walmart, but I’ve spotted them at Hobby Lobby, Michael’s and Target, too)
Candy eyeballs
Red mini M&M’s

1. First, make your spider bodies. In a large bowl, combine the crushed cookie crumbs and the chocolate icing with a spoon or your hands until blended.
2. Roll the mixture into 1″ sized balls and freeze the balls about an hour or so, until solid. While they’re freezing, snip 1/2″ sized pieces of the black licorice for the legs.
3. Prepare the candy melts according to package directions. Dip the truffles into the melted candy and allow excess to drip off with a fork. Place on a foil-lined baking sheet and immediately press the black licorice legs into the sides of the truffle (four legs per side). Garnish the truffles with eyes (I did half candy eyeballs, half red M&M’s).
4. Allow the truffles to set in the freezer for about 15 minutes before serving. These would be super cute to give to coworkers or classmates–just wrap in cellophane with some creepy spider rings or spooky eyeball gumballs.
**Note: For this, I used black candy melts; however, I had trouble with them melting properly even after numerous attempts. I’d recommend using chocolate bark (such as Candiquik) and tinting it with a black food coloring made for chocolate. It will make for a smoother finish than my version.**

I love these little guys! Even without having a mouth, their expression says it all.

Be sure to come back tomorrow for more Halloween Week goodness!

xo, Hayley

 

Zombie Truffles

 

 

Most of my childhood (and okay, adulthood), I spent hating scary movies.

It wasn’t because of ghosts or paranormal entities. I don’t really believe in either, so usually, I can deal with exorcisms and junk like that. It’s whatevz.

What I can’t deal with? Real-life murderous people.

Even as a kid, I couldn’t watch Forensic Files because I distinctly remember one episode where a janitor was killing kids and I was like OH MY GOD I AM GOING TO DIE. I never looked at our weird janitor the same way again.

Don’t eeeeven get me started on The Strangers. Scariest. Movie. I can’t handle ittttt, cover my eyeeeees.

Maybe that’s why I have problems with zombies. They freak me out. No, they can’t wield a gun or be a murdering janitor, but they can eat you alive and that’s pretty damn freaky.

They say the way to overcome your fear is to face your fear, and today, I did just that. I ate a zombie. No, seriously, y’all. I ate a friggin’ zombie and it tasted like candy corn. No, REALLY. A candy corn Golden Oreo.

Okay, okay. Let me clarify: I ate a Zombie Truffle. A leeettle bit different than hunting down a fictitious villain and eating their guts. Also, cleaner. Also, these truffles are actually cute and they won’t eat your brains, but hey, you can eat theirs. In fact, I endorse it. As I mentioned before, it tastes like candy corn, so zombie truffle brain-eating is a must in my book.

I’ll stop.

But I mean, look at his face. He like, totally doesn’t even care that he has a knife in his eyeball. He’s like, whatever dude. I think everyone needs to appreciate the complacent, laid-back zombie.

And everyone certainly needs to eat these heads.

Zombie Truffles

1 pkg Candy Corn Golden Oreos, finely crushed
3/4 container cream cheese frosting
1 bag white chocolate candy bark
Lime green and yellow gel food coloring
Tube of red decorating gel
Candy eyes
Black sprinkles
Bone sprinkles
Edible knives* (I found these at Michael’s in the Halloween section, but they’re also at Sur La Table, Walmart, Target, and HERE)

1. First, make the brainz. In a large bowl, combine the crushed cookie crumbs and the icing. Using a spoon (or your hands; it’s messy), introduce the two thoroughly.
2. Roll the mixture into 1″ balls and place on a foil-lined baking sheet. Repeat until all the heads have been formed. Freeze for approx. 30 minutes or until firm and chilled.
3. Melt your candy bark according to package directions, stirring until completely smooth and melted. Add in the lime green food gel coloring a little at a time, adding yellow if needed, until you’ve reached a desired shade of green. (My pictures kinda suck *sad face* but mine were a little darker than a chartreuse green).
4. Using a fork, dip each truffle in the candy coating, coating completely. Allow excess coating to drip off, then gently place the coated truffle back on the cookie sheet. These do NOT need to look perfect–in fact, it’s better if they don’t.
5. Immediately place the eyeballs haphazardly on the truffle, along with bones, sprinkles, and knives, whatever way you see fit. I made some of them have bones for mouths, and others I drew a small line with candy melts onto the truffle with a toothpick, then dredged that wet line in black sugar to make a mouth.
6. To make them bloody, blob some red gel onto their mouths/faces/knife wounds. Let these guys set for about 15 minutes, then serve. They’re best served the same day, but feel free to store them at room temperature, airtight, for up to another day or so.

 

 

I LOVE these guys because typically, I suck tremendously at making cake pops. And if you do too, then this is the solution for you. The messier these look, the better, because it makes them look like haggard zombies. For a variation, you could use strawberry cookies to make it look more “authentic” as brains.

I hope you enjoy!!

xo, Hayley

 

Peanut Butter Oatmeal Scotchie Truffles: The Great Blogger Switch-Up!!

I can literally get inspiration from anywhere.

I can be in a public restroom, listening to the sounds of people pretending no one else is around as they try to get over their pee anxieties, and suddenly get an idea for a cupcake. And no, it isn’t a urine flavored cupcake, thank you very much, but just a random, fleeting idea I’ll get somewhere unexpected.

When I decided to start a food blog, it was long before The Domestic Rebel was even born. I had a teensy, stupid little blog with a complicated name (one I forgot on a daily basis–was it ‘Hayley, Just the Girl Next Door’ or ‘Just Hayley, the Girl Next Door’? Note: when you can’t remember your blog name, it’s probably a big, fat, red flag you won’t succeed. Just sayin’) and really, no inspiration.

Not surprisingly, after less than a month with about only one post every couple weeks, I grew tired of it and shut her down–rightfully so; I think anyone reading it (which was less than 30 people, all me I think) probably cringed, renounced the internet for its awful, moronic content and became a nun, hoping to live their life in solitude, never using the world wide web ever again after reading such a crappy blog.

And then I found some inspiration while blog-surfing one day. I came across two (now very famous) blogs and fell in love with them. The layouts, the story-telling, the recipes–everything about these blogs were intoxicating, enlightening and totally inspirational to me: the girl with no direction but a fire burning nonetheless.

Shortly thereafter, I got my bearings, started The Domestic Rebel, and modeled myself after these bloggers as best I could while still staying true to myself. If you ever check out my older posts, you’ll notice I have no voice whatsoever–and that’s probably why I had all of 5 visits a week and nothing more. The early stuff is cringe-worthy!

But after blogging for awhile, I realized there were SO many other amazing blogs out there I hadn’t even noticed yet. Blogs with different perspectives, beautiful pictures, professional layouts and seamless stories that I became so mesmerized by. And to this day, I’m continually finding new blogs I’m falling in love with on a daily basis–and I’m continuing to feel more and more ideas sparking from the rich inspiration I derive from each individual blog I find and read.

Not surprisingly, I’m attracted more to the blogs that are like mine & I don’t think that’s a bad thing. Honestly, finding blogs that mimic your voice, aesthetic and style of cooking are more fun, I think. The inspiration becomes stronger, the ideas go from sparks to straight-up wildfires in your brain, and it’s awesome to connect with the people who are more like you and believe in cake mix, using an exorbitant amount of butter, and believing that Reese’s Peanut Butter Cups can be eaten for dinner several times a week.

Obviously my love affair for Sally at Sally’s Baking Addiction was justified then. Logical and predictable, even.

I’ve only recently discovered Sally, but I am beyond excited I have. First of all, Sally is a world-class sweetheart. Her comments never cease to make me smile, and she is so warm and friendly–something that’s hard to feel when you’re only sitting behind a glowy computer monitor and not face-to-face with someone. Second, she’s like my long lost twin. Our baking aesthetics are very similar, and she has a way of talking about food and sharing little life snippets that’s both interesting to read and absolutely brimming with her passion and love for baking and food… which I hope you all see in my writing & recipes as well.

Plus, she makes stuff like THIS and THIS and ohmahgawd, THIS.

You could say it was love at first click… and I’m so glad she didn’t brush off my weird, psycho-esque comments because if she had rejected me over the interwebs, I would have been so very sad.

So now we’re basically blondie-loving BFFs and I’m loving it. And when the ever-mysterious but superfantasticallyawesome blogger babe behind the blog Back For Seconds asked us all to join in on a fun, “inspired-by” post of us girls: (Ashley from Kitchen Meets Girl; Dorothy from Crazy For Crust; Sally from Sally’s Baking Addiction; Back For Seconds and myself), I was excited to participate. Recreate or create a dish inspired by one of my uber-favorite bloggers? Sign me up like yesterday!

We paired up randomly by drawing names out of a hat and I was thrilled to get Sally! And I knew exactly what I wanted to make almost immediately.

For one, Sally loves her cookies. She has a TON of awesome cookie recipes on her site, always so puffy and chewy and deliciously perfect. Second, she loves her oatmeal-y treats and prefers butterscotch over chocolate. And she made THESE cookies which totally rock by the way… so I thought, why not combine her love for cookies, oatmeal, butterscotch and peanut butter? It was a daunting task full of taste-testing and butter splattering, but I was willing to take it on.

Thus, Peanut Butter Oatmeal Scotchie Truffles were born. It’s simple: oatmeal scotchie cookie dough coated with  smooth peanut butter & white chocolate. Portable, poppable and positively delicious. I think Sally would approve! 🙂

Peanut Butter Oatmeal Scotchie Truffles *cookie base adapted from Kevin and Amanda’s Chocolate Chip Cookie Dough 

2 sticks butter, softened
1 cup brown sugar
1/2 cup sugar
4 Tbsp milk
1 Tbsp vanilla extract
2 & 1/2 cups flour
1/4 tsp salt
3/4 cup- 1 cup quick oats (eyeball it)
1 cup butterscotch chips
1 pkg white chocolate almond bark
1/4 cup smooth peanut butter

1. In a large bowl, beat the butter and sugars together until smooth and creamy, about a minute. Beat in the milk and vanilla. Lastly, gradually beat in the flour & salt, about a cup at a time, until fully incorporated.
2. Stir the quick oats & butterscotch chips into the dough with a spoon. Using a small cookie dough scoop, scoop small balls of dough and place them onto a foil-lined baking sheet. Repeat until all the dough has been scooped into small balls. Freeze the dough balls for at least 6 hours or overnight, if possible. You want them good & frozen!
3. In a large bowl, prepare the almond bark according to package directions, stirring until smooth & melted. Stir in the peanut butter to combine.
4. Using a fork, dunk each frozen truffle into the pb mixture, coating completely, and allowing the excess pb mixture to drip off. Place the truffle back onto the baking sheet and repeat with remaining truffles. Pop the truffles back into the freezer to set the coating, about 20 minutes, before eating.
5. Store leftover truffles in an airtight bag in the fridge or freezer (fridge 1-2 days; freezer 4-5 days).

Uuhhhhh, holy yum. These taste just like oatmeal scotchie dough and the peanut butter coating adds a nice sweet & salty hint to the soft, buttery cookie dough inside. I die.

Sally, I hope you enjoy these truffles as much as I enjoy you and your recipes! Hope I inspired you good 🙂

Wanna know who the other ladies were inspired by?! (Don’t lie; yes you do)
To see Dorothy’s muse, click HERE.
To see Ashley’s muse, click HERE.
To see the ringleader’s muse, click HERE.
To see Sally’s muse, click HERE.

Be sure to check out the other awesome, inspirational stuff everyone else made!! Have a sweet day!!

xo, Hayley

Circus Animal Cookie Truffles

Let’s talk proximity.

I like it. Lots of it. Especially when it deals with people I don’t know. ‘Strangers’, if you will.

See, I was not raised in a “love everyone, everyone’s your friend” household where I could openly trust anyone and everything was dandy and people held hands and sang happy songs and there was no wrong in the world.

I was raised by the most suspicious mother EVER and we couldn’t even ride our bikes in groups around the block without her worrying. We learned to have a discernible eye for suspicious people and behavior, mostly because our mom openly judged others and encouraged us to do the same.

Her motto was that it was better to hurt someone’s feelings than to be too comfortable and then be sorry you were. Sounds good to me.

Because of my upbringing, I generally trust no one. Don’t read into that as being impolite; I talk up a storm to strangers who probably would rather I kicked their child in the face than yap their ear off about whatever conversation I seem to think is entertaining at the moment.

I just don’t trust them.

And because of that, I’m always working out scenarios in my head of being wronged by a stranger somewhere and having to fight for my life because of their criminal-stranger shenanigans.

Like, take for instance, a few days ago I went to the local grocery store to find cotton candy. News flash: there seems to be an apparent shortage of the fluffy stuff EVERYWHERE because I can’t find it anywhere. Seriously, who the hell started liking cotton candy all of a sudden that NO store carries it?! But I digress.

While on my hunt for spun sugar in a bag, I stumbled down a random aisle just to browse the contents when I noticed this short man with hunting gear on admiring the Goldfish crackers. Harmless enough, I suppose. I quickly grew bored of staring at Triscuit boxes and moved along to the next aisle, saying it had “New Age Drinks” down it which caused me to ponder what the eff a “new age” drink was.

As I searched for answers into the modern world of drinks, I suddenly spotted The Most Dangerous Game was on my aisle… again. He looked at me a bit too longer than someone wearing full on human-hunting gear should, so I smiled meekly and continued walking, no longer caring about futuristic drinks or whatever.

I ended up on the greeting card aisle, what with Father’s Day coming up, I figured since Mission: Cotton Candy had been officially aborted, I’d search for a tacky greeting card since I enjoy getting my dad weird cards. In my life I’ve probably only seen men on the greeting card aisle on Mother’s Day and Valentine’s Day, so I figured it’d be desolate of any male specie.

Not so fast: Human Hunter was back and out for blood–my blood. Why a man wearing hunting garb would need to search for a greeting card, I do not know, but I bolted the eff out of there, abandoning those tacky cards in my wake, and decided to leave the store. Obviously, I didn’t find cotton candy; instead, I only found myself running for my life in a grocery store from a man who was probably going to skin me alive and use my flesh to make a couch or something.

As I was leaving, who do you think also decided to leave at the same time? Creepy Camo Man. At that point, I began running in a zig-zag pattern as to confuse him about which direction I was truly headed, and started screaming “Don’t hunt me! You don’t want my blood! It tastes bad; mosquitoes don’t even like it!”*
*this statement is grossly false because I am like the dining hall for most blood-sucking insects, but I didn’t want Hunting Dude to know so I made up a lie to spare my life. 

Later, after narrowly escaping my impending death, I drove to Dollar Tree hoping my fave store would stockpile cotton candy, but was disappointed to find they ran out. As I wondered what kick-started this new cotton candy rage, somehow, a bag of walnuts, a miniature hand fan and some funnel cake mix ended up in my basket and I was forced to check out.

While waiting for my turn at the register and wondering why the woman in front of me had shoved her teeny feet into even teenier shoes, thus resulting in her baby toe dangling mercilessly out of the edge of her wedge shoe, and pondering whether or not that hurt because clearly, her baby toe was millimeters from being detached, a woman walked up behind me and proceeded to stand THISCLOSE to my purse.

I shifted obviously, hoping she’d understand that she was practically climbing into my bag, and kind of shot her a glance, but she stood there, unaccepting of my desperate passive-aggressive glance and shifty movements, and instead, inched closer because she felt it was necessary.

And I was like, “helllooooo, you’re a woman. Women are touchy about their bags… obviously since things like CASH and LIPGLOSS are in there. Now why don’t you back the hell off my bag because I don’t trust you and I will cut you if you come near me again, lady.”

I didn’t actually say that, but I thought it. And the whole time kept hoping she wouldn’t try to reach in and snatch my favorite cocoa butter lotion or something because then I’d have to cut her and would probably be banned from that dollar store…. and we all know that’d be tragic.

So basically, I like my space. And I don’t like being followed by men in hunting gear. Crazzyyyyy, right?

After my crazy day of nearly dying, I wanted to make some truffles to make me feel better. Consider them my medicine against crazy people or something. And since they’re made with Circus Animal Cookies, that makes them even more magical. Cookies are the coolest.

Circus Animal Cookie Truffles

About 3 cups Circus Animal cookies
1/2 can cream cheese frosting
1 pkg white chocolate almond bark
Rainbow nonpareils
Pink food coloring

1. Line a rimmed baking sheet with foil and set aside. Meanwhile, in a food processor, grind the cookies (about a cup at a time–work in batches) until finely ground, coarse crumbs. Pour all the ground cookies into a large bowl.
2. Once cookies are ground, spoon in the half can of cream cheese icing. Using your clean hands or a spoon, mix together the crumbs and frosting until thoroughly combined.
3. Begin portioning the crumb mixture into inch-sized balls (I used a small cookie dough scoop) and place the balls onto the foil-lined baking sheet. Repeat until all the mixture is used up.
4. Freeze the truffles for about 3 hours or until completely frozen and solid. While they’re freezing, prepare your white chocolate according to package directions until smooth and melted. Pour half that mixture into a separate bowl, and using your pink coloring, tint one of the bowls a pretty pink shade.
5. Dip half the batch of truffles into the white chocolate, and the other half into the pink chocolate. I used a fork to coat all sides of the truffles, then allowed the excess to drip off the bottom before gently placing each dipped truffle back onto the foil-lined sheet. While still wet, sprinkle the truffle tops with the rainbow nonpareils.
6. Allow all the truffles to harden and set, about 20 minutes in the fridge. Store leftover truffles airtight for about 2-3 days at room temperature, or a week in the freezer–just allow them to come to room temperature before eating them that way.

At first, I didn’t know how the truffle would come about since animal cookies are coated in fudge… but they were great! They have a good texture, a little crunch from the sprinkles, and who can resist a bowl of pink and white cuties like these? Love!

Stay tuned tomorrow for another awesome Circus Animal Cookie recipe–and have a great day!

xo, Hayley

May be linked to: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Sweet Treats Thursdays

Rainbow Truffles

There are a few things that I’m embarrassed to say, as an adult, I cannot do.

I was hoping it was just a child or adolescent phase. That, along with age I’d be the wiser and could do everything with adult-like savvy and sophistication.

Not the case.

I watch other adults–teens–kids, even–attempt these tasks with ease and complete lack of frustration. They can do these things in the simple blink of an eye, no question. Yet I’m in the corner, wishing ill upon them all because I was born with a genetic defect that prevents me from doing the simplest tasks.

Time to embarrass myself.

#1. Sealing Ziploc baggies. In my defense, if they have the zipper thingy, I’m good. But the regular ol’ strip-seal bags? No way in hell. There’s always a huge open gap in my “seal” and I can never get all the air out.

#2. Touching styrofoam egg cartons. I seriously hate styrofoam. It was created by the devil to wreak awful-sounding, squeakiness onto my ears and cause me to go moderately homicidal. This proves difficult since where we grocery shop, eggs are packaged in styrofoam containers. However, last summer I got some eggs at an organic grocery store and yay–they came in cardboard. So you know what I did? I SAVED the cardboard egg containers and I transfer my eggs, cringing the whole time I’m touching the damn styrofoam. It’s nearly unbearable.

#3. Putting my shoes away. Okay, I really am genetically incapable of doing this. My shoes are strewn about my house everywhere. I got the concept from my dad, who has his entire footwear collection in our foyer. I learned wisely and enjoy tossing my flats right in doorways and throwing my beat-up converse where people can easily trip. I’m obviously very (in)convenient.

#4. Opening cereal boxes. How am I even a food blogger when I have such difficulty with food packaging? I’m a disgrace. I hate cereal pull-tab boxes. They never open well and there’s always a rip in the tab which makes for an impossible-to-shut-the-tab-box of Fruity Pebbles. And don’t even get me started on the plastic bags–whenever I (gently!) try to rip them open, they burst down the seams. Cereal companies are obviously out to get me.

#5. Opening screw-top bottles. This is an embarrassing story which will probably make my mom happy since it involves my own stupidity preventing my own underage drinking. Last Superbowl 2011, I wasn’t of drinking age but went to a Superbowl party and decided to have a Corona like the rest of the guests. Jessie left the kitchen with a bottle in hand so I went in and grabbed one, too. I took it to my seat and tried a couple of VERY unsuccessful times to unscrew the cap–resulting in a bloodied, red and angry palm on my part and uh, no beer, either. It wasn’t until I later realized Coronas aren’t screw-top drinks. But in my idiotic defense, I can’t open those either.

I should just wear a straitjacket for my life because I am obviously a catastrophic member of society.

To make up for the fact that my parents created such a mess and because Jessie is dating said mess, I made something cheerful and happy and pretty to make them remember my good qualities–like how I can always make them laugh no matter the occasion, or how I make them dinner nightly, or how I let my dad drink my fancy beers; vacuum the living room for my mom and make sure I scratch Jessie’s head every time we’re watching Diners, Drive-Ins and Dives. 

Something bright and sunny should do the trick… how about Rainbow Truffles??

I’ve been redeemed. Now can you, uh, seal this for me?

Rainbow Truffles *adapted slightly by Rainbow Cake Pops over at Munchkin Munchies– such cute stuff!

1 pkg white cake mix, plus ingredients on back of box
1 small box sugar free/fat free vanilla instant pudding mix
1/3 can vanilla frosting
1 pkg white almond bark
Rainbow sprinkles
Red, golden yellow, lemon yellow, kelly green, royal blue and violet Wilton gel food coloring

1. Preheat your oven to 350 degrees F. Line a muffin tin with 12 paper liners. First, prepare your cake mix according to package directions, stirring dry pudding mix into the batter to combine. Divide the batter evenly among six small bowls. Tint each bowl a different color of the rainbow to the intensity of your choice. I made my colors bright, but pastels would be cute, too!
2. Divide the colored batter into the muffin cups–2 muffin cups per one color–and bake about 13-15 minutes or when a toothpick inserted in the center comes out with light crumbs. Allow to cool completely.

3. Once cooled, crumble the cake by color into six separate bowls. Add about one Tablespoon or so of vanilla frosting to each bowl and mix with a spoon until combined.

4. To make the balls, take a small pinch of red crumbs, followed by orange, yellow, green, blue and purple. Once each color is in the palm of your hand, gently roll them into a tight ball. Place on a foil-lined baking sheet and repeat until all the crumbs are gone. Allow to harden several hours in the freezer.

5. Once chilled, prepare the almond bark according to package directions. Once melted and smooth, dip each truffle one at a time into the melted chocolate with a toothpick, turning it gently to coat. Allow excess to drip off, then carefully release the coated cake ball back onto the baking sheet. Immediately sprinkle with rainbow sprinkles and repeat until finished. Allow chocolate to harden, then store airtight up to 2 days.

Since my Amazing Rainbow Cupcakes are kind of a big deal around here, these truffles made an instant impression. It’s amazing that a mini rainbow can brighten anyone’s day in one bite-sized morsel of happiness.

I make up for my shameful childlike behavior sometimes.

Have a great day!

xo, Hayley

May be linked to:  Trick or Treat TuesdaysCrazy Sweet TuesdaysCast Party Wednesday,Dwell On FridayMrs. Fox’s Sweet PartySweet Treats ThursdaysTuesday Talent ShowSweet Tooth FridaySweets for a SaturdayStrut Your Stuff Saturday, A Themed Baker’s Sunday

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