Truffle Time!

Truffles are one of my all time favorite desserts to make (and eat!) and no, I don’t mean the gourmet truffles made with heavy whipping cream, liqueurs and other fancy ingredients like that. I’m talking about quick, easy, three or four ingredient truffles that can be made and adapted for any occasion! They are a breeze to make, freeze beautifully and make for an adorable gift! This year, I’m making these truffles as my Christmas gift to my family and neighbors. 

I decided to make two flavors: cookies and cream and peanut butter (plus a vegan version for my sister!) Here are the recipes for all three!

Cookies and cream:

1 package double stuff Oreos, crushed (any chocolate sandwich cookie will work!)

1 package cream cheese, softened 

1 package candy melts (you decide what color and flavor—I used white chocolate)

Sprinkles to decorate (Or use some cookie crumbs)

Mix cookies and cream cheese well. Roll into balls and refrigerate for at least twenty minutes. Melt the candies in the microwave at thirty second intervals until smooth. Dip the cookie balls and decorate quickly, before the candle melts set.

Peanut butter:

1 cup peanut butter 

4 cups powdered sugar

2 sticks butter, softened 

1 cup graham cracker crumbs 

1 package candy melts (again, you decide the color and flavor! I chose chocolate)

Vegan peanut butter:

1 stick plant butter, (I used Country Crock plant butter with avocado oil) melted

1/2 cup vegan graham cracker crumbs (I used pre-crushed boxed crumbs without and dairy or honey, thus making them vegan)

1/2 cup peanut butter 

2 cups powdered sugar 

1 bag dark chocolate chips

For both the vegan and non-vegan version, mix the peanut butter, powdered sugar, graham cracker crumbs and butter (or plant butter!) and mix until well combined. Refrigerate for at least twenty minutes (You can do overnight if you aren’t going to dip them right away..) then pull them out and dip into either the candy melts or dark chocolate, for the vegan version. Melt both the candy melts and the chocolate chips at 15-30 second intervals until totally smooth. Top the melts with sprinkles or as I did, a little of the graham cracker crumbs, quickly because the melts set very fast! You’ll have more time with real chocolate. The chocolate will need to sit out and set much longer or will set in the refrigerator after about twenty minutes. Enjoy!

Boxed Mix Cake!

 Recently, my husband was given a promotion at work and so of course I thought, what better way to celebrate than with a yummy dessert??? And so, his celebratory chocolate-coffee cake was born. I love sweets and desserts and so all I need is an excuse to make one! Here is what I did!

Ingredients:

1 boxed chocolate cake mix (I used Betty Crocker Devil’s Food)

1 cup plus 1/4 cup brewed coffee, cold

1/2 cup oil

2 eggs

1 cup whipped topping

1/2 cup sour cream

1 can chocolate frosting (I used Betty Crocker “chocolate” kind)

Cocoa powder, powdered sugar or other decor, as desired

Mix together cake mix, 1 cup coffee, 1/2 cup oil and the eggs. Bake in two round cake pans at 350 degrees for about twenty minutes or until a toothpick comes out clean. While cake is baking, stir together the whipped topping and sour cream. I added a pinch of “Mexican cocoa” powder (a combination of cocoa, cinnamon and vanilla) to the mix and kept it refrigerated until I was ready to use it. Allow cakes to cool then poke holes over the top of both cakes and top with the reserved coffee. Next, assemble cake by using half the whipped topping filling to sandwich the cakes together (the other half will be used for garnish). Then ice with the chocolate icing, top with swirls of remaining whipped topping mixture and decorate as desired! Mine turned out beautifully, I’m sure yours will too!!!!