Easy Bourbon Balls

November 14, 2016 3 Comments

Easy Bourbon Balls: bite-sized truffles packed with rich and smooth bourbon flavor, crunchy pecans, and sweet cocoa. No-Bake, simple to make and would be wonderful for Christmas or holiday gifts! Everyone’s heard of rum balls, but for a different change of flavor, try these Easy Bourbon Balls! Tender, soft & chewy truffles made with Kentucky bourbon, cocoa, pecans and crushed cookies. Simple and no-bake!

Ever since becoming a food blogger, I have realized there are so many different Christmas cookie and candy recipes.

In my family, we made those refrigerated Pillsbury cookies with the little images printed on them. Or sometimes we made peanut butter blossoms. My grandma occasionally made Pecan Snowballs. But other than that, we never had fudge, fruit-cake (are we really missing out, though?), peppermint anything, Kahlua anything, homemade toffee, divinity, etc. Nothing.

The closest we came to getting fancy candies were found in those little cardboard box of chocolates. Not even Whitman’s or See’s brand… but like, dollar store truffles. Which, if you ever wondered, are so cheap tasting that they’re basically brown-flavor.

So this whole world of homemade candies, slice & bake cookies, and festively sprinkled and flavored goodies – all brand new to me. And I am loving every second of it. Because there’s only so many times you can make peanut butter blossoms, am I right?

To be fair, I wasn’t sure what to expect with this recipe. It’s a cross between a truffle and a cookie pop since it’s made with cocoa, but also made with crushed cookies. And it is extremely bourbon-y, so if you’re sensitive to alcohol or bourbon isn’t your fave, I’d definitely avoid this recipe.

But if you get crunk on bourbon, HONEY – you gotta try these. There is no mistaking that rich, amber bourbon flavor.

Easy Bourbon Balls: bite-sized truffles packed with rich and smooth bourbon flavor, crunchy pecans, and sweet cocoa. No-Bake, simple to make and would be wonderful for Christmas or holiday gifts! Of course, rum balls tend to be more widely known during this time of year, but I thought bourbon sounded even better than rum. Bourbon seems more Christmasy, and rum seems more like I need to have booked a Caribbean vacation last week. But, if you enjoy rum instead, I’m sure it’s interchangeable here.

Can we cheers to that?!

Easy Bourbon Balls: bite-sized truffles packed with rich and smooth bourbon flavor, crunchy pecans, and sweet cocoa. No-Bake, simple to make and would be wonderful for Christmas or holiday gifts! *adapted from My Recipes/Southern Living 

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Easy Bourbon Balls
Author: 
Recipe type: Candy
Prep time: 
Total time: 
Serves: 24-26
 
These Easy Bourbon Balls are a wonderful no-bake treat for the holiday season! Similar to rum balls but made with rich, amber-colored bourbon instead.
Ingredients
  • 1 (11 oz) box Nilla Wafers, finely crushed
  • 1 cup finely chopped pecans
  • ¾ cup powdered sugar, plus ⅔ cup
  • 3 Tbsp cocoa powder
  • ½ cup high quality bourbon
  • 3 Tbsp corn syrup
Instructions
  1. In a large bowl, combine the finely crushed Nilla Wafer cookies with the finely chopped pecans, ¾ cup of powdered sugar and the cocoa powder. Stir the corn syrup into the bourbon until blended; add to the Nilla Wafer mixture.
  2. Using a spatula, stir the mixture together until moistened and combined. Using a cookie scoop, scoop Tablespoon-sized balls of the mixture and roll them in your palms gently to smooth out. Place on a foil-lined baking sheet. Repeat with remaining balls.
  3. Using the remaining ⅔ cup powdered sugar, coat each bourbon ball in powdered sugar. Chill for about 20-30 minutes or until set before serving. Can be stored in the fridge, covered, or at room temperature, covered.
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Easy Bourbon Balls: bite-sized truffles packed with rich and smooth bourbon flavor, crunchy pecans, and sweet cocoa. No-Bake, simple to make and would be wonderful for Christmas or holiday gifts! Crunchy, chewy, soft and packed with great texture from the chopped pecans and crushed cookies, these flavorful Bourbon Balls will surely be the first to go this holiday season!

Easy Bourbon Balls: bite-sized truffles packed with rich and smooth bourbon flavor, crunchy pecans, and sweet cocoa. No-Bake, simple to make and would be wonderful for Christmas or holiday gifts!

Have a super sweet day!

xo, Hayley

 

Filed Under: Candy, Chocolate, Christmas, Everything!, Holiday, No-Bake, Truffles

Oreo Truffle Brownie Bombs

October 19, 2016 4 Comments

These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts! These Oreo Truffle Brownie Bombs are a chocoholic’s dream come true! Easy, no-bake Oreo truffles are surrounded by a fudgy baked brownie and coated in chocolate!

So as you may know, I’m writing my second cookbook. It’s very exciting and I cannot wait to be finished so I can hold it and carry it everywhere and bring it up in any conversation, relevant or not.

But like, it’s hard writing a book. It’s by no means an easy, swift process. ESPECIALLY when you’re writing a cookbook.

Because unlike novels and sci-fi fiction and whatnot, you actually have to cook all of the recipes in your book and then write about them. It’s like a double whammy… until you try all of the treats because it’s your job and then you gain ALLTHEWEIGHT. So it’s like a triple whammy. (Side note: is Whammy still on the air? If so, I’d have lost and that scary red furry monster would be appearing any time now. Secondary side note: perhaps I haven’t had enough to drink to see scary furry red monsters yet. Will update you when I’m drunk).

So anyway, when I’m not writing the book, baking the book’s recipes or going to the store to buy all the groceries for the book, I’m writing for this blog, baking the blog’s recipes and going to the store to buy all the groceries for the blog.

In a word? (Okay, two). I’m exhausted.

But it’s a good exhaustion, like if you just ran a marathon (or, at least, I’m assuming. I have never and will never run a marathon) or woke up at midnight on Black Friday to elbow people in the face to get the latest video game or whatever. It’s like that: hard and trying, but in the end, so worth it.

And you know what? I’d do it immediately all over again.

ANYWAY, so it’s been kind of hard to think up ideas for both book and blog. I want to continue to bring you amazing recipes here, because this blog is my baby. But I also want to save really awesome ones for the book, so people have an incentive to buy it besides out of the kindness of their sugar-loving hearts.

So I’ve been scraping the bottom of the dessert barrel trying to find awesome recipes for you to post here. And guys! I finally found one!

These Oreo Truffle Brownie Bombs are just what I needed to surprise you guys and keep you on your feet. They’re SUPER outrageously chocolaty and fudgy and wonderful, and they would be perfect for the holidays if you give edible gifts away.

These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts! Basically, you just whip up a batch of fudgy brownies and let ’em cool. While they cool, make your Oreo truffles and freeze ’em. Then wrap the truffles with the baked brownies and let them chill for a sec while you melt your chocolate candy coating. Dunk ’em and sprinkle the tops with crushed Oreos and voila!

You can thank me for my brilliance later.

These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts!

5.0 from 1 reviews
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Oreo Truffle Brownie Bombs
Author: 
Recipe type: Brownie Bombs
Prep time: 
Cook time: 
Total time: 
Serves: 22-24
 
These Oreo Truffle Brownie Bombs are fantastic for any chocoholic! Fudgy baked brownies are wrapped around gooey Oreo truffles and the whole shebang is coated in chocolate. Super easy, these would make awesome holiday gifts!
Ingredients
  • 1 box fudge brownie mix, plus ingredients on back of box
  • ⅔ pkg (about 20 cookies) Oreo cookies (regular, not Double Stuf), finely crushed
  • ½ pkg (4 oz) cream cheese, at room temperature
  • 1 pkg chocolate almond bark (such as CandiQuik)
  • Additional Oreo crumbs for sprinkling on top, optional but recommended
Instructions
  1. Preheat oven to 350 degrees F. Prepare the brownie mix according to package directions for fudgy brownies. Pour into a greased 13x9" rectangular baking pan and bake for 19-20 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Do not bake too long as the brownies MUST be fudgy in order to make the bombs work. Cool completely.
  2. While brownies cool, make your Oreo truffles. In a large bowl, combine the Oreo crumbs and the cream cheese with a rubber spatula until blended and moistened. Roll Tablespoon-sized balls of Oreo truffle and place them on a foil-lined baking sheet. Freeze for at least 30 minutes.
  3. Cut the brownies into 24 equal pieces, making sure to trim off the edges as they're too crusty and hard to work with. Take a brownie square and gently flatten it in the palm of your hand. Wrap the brownie around the Oreo truffle, pinching and rolling the brownie in your hands to completely enclose the truffle. Place the brownie bombs onto the baking sheet. Freeze for approx. 30 minutes or until solid and firm.
  4. Melt the chocolate candy coating according to package directions or until smooth and melted. Dip each brownie bomb into the chocolate coating, coating it completely and allowing excess to drip off. Return to the baking sheet with a fork and sprinkle with remaining Oreo crumbs, if desired. Alternatively, you may sprinkle on chocolate or rainbow sprinkles, or drizzle any remaining chocolate over the finished bombs. Store any leftovers airtight in the fridge or freezer.
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These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts! Fudgy, gooey and ultra rich, these Oreo Truffle Brownie Bombs may be my new favorite! You’ll be shocked at how easy they are to make and how they’re even easier to eat!

These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts!

Want more brownie bomb action?! Check out these other bomb-diggity recipes…

These Salted Caramel Mocha Cookie Dough Brownie Bombs are AWESOME. Espresso fudgy brownies are wrapped around egg-free chocolate chip cookie dough that's filled with a caramel candy and everything is coated in chocolate and sea salt. Sweet, salty, decadent, delicious!Salted Caramel Mocha Cookie Dough Brownie Bombs

PECAN PIE BROWNIE BOMBSPecan Pie Brownie Bombs

Pumpkin Pie Brownie BombsPumpkin Pie Brownie Bombs

Have a super sweet day!

xo, Hayley

 

Filed Under: Brownie Bombs, Brownies, Chocolate, Christmas, Cookies, Everything!, Fudge, Holiday, Truffles

Biscoff Taffy Truffles

December 21, 2015 3 Comments

These Biscoff Taffy Truffles are irresistibly poppable! Sweet, spicy and coated in rich white chocolate, they're a no-bake treat that's totally easy! Can we talk proximity for a moment?

Some people have NO idea what this means unfortunately, especially when you’re out shopping.

I cannot tell you how many times I could be minding my own business standing in line and feeling someone else’s breath on the back of my neck. If I can hear you breathing, you’re way too close to me, buddy.

And my new personal favorite: people standing right next to me when I’m checking out at the grocery store. They’re practically behind me while I’m entering my PIN and it makes me SO uncomfortable.

It’s pretty much to the point where I want to ask them if they’re buying my groceries for me since they’re standing so damn close. That, or give them a really long, inappropriate hug for having no sense of proximity.

And how come it’s always the smelliest people who get close? Like, why can’t a really hot guy wearing really yummy cologne get close to me? It’s always some old dude who smells like old socks or someone who hasn’t used a bar of soap in a decade. WHY, CRUEL WORLD, WHY?

And when you try to move up and away from them, they never take the hint. They just inch closer and closer, to the point where they’re practically piggy-backing you, and you just want to turn around and kick them in the groin for invading your personal bubble.

I don’t know about you, but I need a decently-sized personal bubble around me at all times. Maybe I should hire my own security team who envelopes around me at all times. Or maybe I should start smelling like old socks… maybe then, people will avoid me.

Anywho, personal problems aside, let’s talk about these Biscoff Taffy Truffles. You guys know about Biscoff right? It’s a spread made of ground Biscoff cookies that has a similar texture to peanut butter but has a spicy-sweet flavor, similar to graham crackers. It comes in crunchy and creamy form, and today the creamy version is used for these irresistible truffles.

These Biscoff Taffy Truffles are irresistibly poppable! Sweet, spicy and coated in rich white chocolate, they're a no-bake treat that's totally easy! The taffy cookies remind me of my grandma, who always had them on hand in her pantry whenever I’d visit. They’re rectangular cookies made by Mother’s brand, and they have a graham cracker-y tasting outer shell with a smooth, sweet taffy filling. In a word? Totally divine. And combined with the Biscoff spread and a little cream cheese, they transform into bite-sized perfection.

Psst – these would make a great last-minute Santa gift – just sayin’!

These Biscoff Taffy Truffles are irresistibly poppable! Sweet, spicy and coated in rich white chocolate, they're a no-bake treat that's totally easy!

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Biscoff Taffy Truffles
Author: 
Recipe type: Treats
Prep time: 
Total time: 
Serves: 20-24
 
These Biscoff Taffy Truffles combine taffy sandwich cookies with the rich, smooth Biscoff spread.
Ingredients
  • 1 pkg Mother's Brand Taffy Cookies, finely crushed
  • 6 oz cream cheese, softened
  • ½ cup Biscoff spread
  • 1 pkg vanilla CandiQuik or almond bark
  • Toasted coconut, for sprinkling on top (optional)
Instructions
  1. In a large bowl, combine the crushed taffy cookies crumbs, the cream cheese, and the Biscoff spread. Using a large spoon or your hands, begin mixing the ingredients together to form a cohesive dough. Mixture will be sticky!
  2. Roll into Tablespoon-sized balls and place on a foil-lined baking sheet. Freeze for about 20-30 minutes or until firm.
  3. Once firm, melt your vanilla CandiQuik until smooth, according to package directions. Coat each truffle into the CandiQuik, coating completely, and allowing excess to drip off. Return to the baking sheet. Top with sprinkles or toasted coconut, if desired. Allow to set before serving.
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These Biscoff Taffy Truffles are irresistibly poppable! Sweet, spicy and coated in rich white chocolate, they're a no-bake treat that's totally easy! Easy, delicious, and totally irresistible, these Biscoff Taffy Truffles will soon become a new favorite!

Have a super sweet day!

xo, Hayley

Filed Under: Cookies, Everything!, No-Bake, Treats, Truffles

Hot Chocolate Buttercream Truffles

November 26, 2014 6 Comments

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.

DSC_1422A

5.0 from 1 reviews
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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.
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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! 

Filed Under: Chocolate, Christmas, Everything!, Holiday, No-Bake, Truffles

Caramel Apple Oreo Truffles

August 28, 2014 13 Comments

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!!

DSC_0248A

5.0 from 1 reviews
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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.
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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

Filed Under: Caramel, Cookies, Everything!, No-Bake, Truffles

Over the Rainbow Brownie Bombs

March 3, 2014 18 Comments

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
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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.
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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

 

 

Filed Under: Brownie Bombs, St. Patrick's Day, Truffles

Carrot Cake Cheesecake Brownie Bombs

August 2, 2013 29 Comments

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
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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.**
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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

 

Filed Under: Brownie Bombs, Brownies, Cheesecake, Easter, Truffles

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

May 15, 2013 36 Comments

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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.
Filed Under: Everything!, No-Bake, Truffles

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

May 6, 2013 39 Comments

chunkymonkey

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
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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.
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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

 

Filed Under: Chocolate, Everything!, No-Bake, Treats, Truffles

Chocolate Chip Cookie Dough Brownie Bombs

February 20, 2013 323 Comments

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 32 reviews
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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?**
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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

Filed Under: Brownie Bombs, Brownies, Chocolate, Cookie Dough, Treats, Truffles
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