Whether you’re looking for something to bring to the office holiday party or a knockout hostess gift, you can’t go wrong with Brandied Cherry Truffles. Continue reading
What’s even better than sneaking chocolate chip cookie dough from the mixing bowl?
How about safe-to-eat cookie dough dipped in chocolate?
Try this recipe. Happy Monday! 🙂
1/4 cup butter, softened
2 tablespoons white sugar
2 tablespoons brown sugar
1/2 teaspoon pure vanilla extract
1/2 cup flour
1/4 cup mini chocolate chips
1 tablespoon milk (if needed)
1 pound milk chocolate bark
Step 1) Cream together butter and sugars.
Step 2) Stir in vanilla extract, salt, flour, and chocolate chips. Dough should pull away from the sides of the bowl and form a ball. If dough is too dry and crumbly, sprinkle up to one tablespoon of milk over the dough and stir until a large ball forms.
Step 4) Cover little dough balls and chill for at least one hour.
Step 5) Melt chocolate bark over low heat in a double boiler, stirring frequently.
Step 6) Use either a fork or a toothpick to dip each dough ball in chocolate. Set dipped truffles on a baking sheet lined with foil.
Step 7) Chill dipped truffles for one hour, either in a refrigerator or outside, depending upon your climate and the time of year.
Step 8) Store Chocolate Chip Cookie Dough Truffles in the refrigerator. Enjoy!
This, my friends, is not just any popcorn.
While some folks will grudgingly admit to a secret chocolate stash, or a secret bottle of a top shelf liqueur, my confession is a small bottle of truffle oil and an even smaller tin of truffle salt. It’s not that I won’t share… I will, and I do. It’s just that, if I leave these glorious items in plain sight, one of the budding cooks in my house will surely do something unintentionally heinous, like use truffle oil to grease a pan for pancakes, or dump truffle salt on a frozen pizza. [Shuddering] Hence, the secret location.
Truffle oil is akin to vanilla flavoring, in that each of these items contains the same primary flavor compound as the real thing, without the hefty price tag. Are the flavors exactly the same? The consensus is “no.” In fact, some celebrity chefs are downright disdainful of truffle oil, and will only cook with true truffles. With the elusive fungus fetching up to $3,600 per pound… and I am NOT joking… I’ll take my chances on the rumored difference in flavor!
Truffle salt, made by infusing salt with bits and specks of black truffle, is less controversial and just as delicious. My little tin of truffle salt was a gift from my husband, purchased at a Seattle-based shop called Sugarpill. It made me smile… my husband knows me well!
So… pop up about 8 cups of air popped popcorn. Melt 1 tablespoon of butter, and stir in 1/2 teaspoon of truffle oil. Drizzle this fragrant mixture over your popcorn, and sprinkle lightly with truffle salt. You’ll never think of popcorn quite the same way again!