There are very few things I love more than a chocolate truffle. It’s one of the few recipes that tastes better when it’s a little sloppy and homemade — there’s something so incredibly delicious about this easy, handmade recipe.
Besides, how could a recipe that just uses three ingredients not be irresistable? I bet you have most of these in your kitchen now — what better excuse to make them for your Golden Globes viewing party on Sunday?
I’m so excited for these videos — they’re a lot of work, but I’m having a ton of fun learning how to do them! If you have any suggestions, I’d love to hear them!
12 ounces chocolate, chopped
1/3 cup heavy cream
1 tsp vanilla extract For toppings:
In a small saucepan, melt the chocolate and vanilla for 1-2 minutes. Pour in the cream and stir for approximately 4 minutes, or until smooth.
Refrigerate for 2 hours. Roll each truffle into a ball between your palms, and then roll them in the toppings. Serve and enjoy!
I’ve been on kind of a baking frenzy for the last few weekends — I think that the beginning of “fall” (which in Houston is a lot like “summer”) is making me think about holiday cookies, hot soups and rich, hearty pastas. Even if I’m sitting by the pool for most of November (I hope!), I’m going to be baking as if the first snowfall is right around the corner.
These would also be a great party favor, if you have something fun coming up! It’s amazing how something as simple as a few glossy bags and some pretty ribbon can turn everyday cookies into something really special. I love the burst of color that the packaging added for a simple cookie like this!
On a side note, I have no clue why everyone ruins white chocolate chip cookies by adding macadamia nuts! I pick them out of every white chocolate chip cookie I get, so when I decided to make my own, they were obviously off the table!
White Chocolate Chip Cookies
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup white chocolate chips
Preheat oven to 350 degrees.
Mix together butter, sugar, brown sugar, vanilla, salt and eggs. Separately, sift together the flour and baking soda, and mix them into the wet ingredient mixture. Add the white chocolate chips and stir to combine.
Drop by well-rounded teaspoon onto baking sheets lined with Silipat. Bake for 8 to 9 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Last weekend, a few of our friends here invited us over for dinner. Being the eager-beaver cook that I am, I wouldn’t let them rest until I’d volunteered to bring an appetizer… and a dessert.
So, for inspiration, I took to Pinterest! And I found these amazing Oreo Bars, which looked totally delicious and only involved three ingredients — dream come true.
But OMG, for a three-ingredient recipe, these are a pain! They’re insanely sticky, so they wouldn’t release from the tin foil I poured them into (or, um, flattened them into), they got all over my hands and our countertops, and I could hardly cut them! I tweaked the recipe a little so you guys can hopefully learn from my mistakes, because the finished products were pretty freaking awesome.
I had a request from a friend to name these “Moon Bars” but I’m still not totally sure why! I guess because the oreos look like the surface of the moon? Doesn’t “Oreo Brownies” sound more delicious?!
PS — The dish in these photos is from the Noritake Metaal collection! I love these large square plates so much — they double as serving platters!
No-Bake Oreo Brownies
1 16 oz package of Oreos
1 package small marshmallows
4 tablespoons butter
Prepare a baking dish by lining it in foil and spraying the foil with cooking spray.
Place Oreos in food processor and pulse until ground. Melt marshmallows and butter in microwave until puffed, about 1 1/2-2 minutes. Remove and pour in ground Oreo Cookies. Stir to combine then transfer to a the foil-lined pan. Place in the refrigerator for 20 minutes. Remove bars out of pan and peel off the foil. Place the removed bars in the freezer for another ten minutes, and then cut them into squares. Once cut, the bars can stay at room temperature for several hours.