Chocolate Chip Cookie Dough Truffles

Mmmm...well, we all know that Chris loved these truffles (as evidenced by Emily's photo on facebook and the fact that he ate like half a dozen on his own) but I'm pretty sure that others loved them too because I only came home with about 10 of them and started with at least 30.  I could eat the cookie dough batter straight up with a spoon, too.  And, the best part about this recipe is that there's no eggs in it so you can eat the cookie dough to your hearts content without worrying about contracting samonella or other nasties! 

This is a really easy recipe to make.  I'd also consider using this cookie dough to use as part of homemade chocolate chip cookie dough ice cream.  Chris is requesting that I make a peanut butter version sometime...but...I think that's called a Buckeye (which, I do have a separate recipe for that one!) lol.

I added some shortening to the chocolate coating.  This change is reflected in the recipe below and learned from a different recipe that I use.  I find that the shortening allows for a shinier coating and makes for a thinner and softer chocolate coating.  I hate it when the chocolate snaps off when you bite into it...this helps with that!

Combined with the Heart-Shaped Red Velvet Whoopie Pies, they made a very cute Valentine's Day Love at First Bite dessert presentation (see above).  Beware though, the small size makes it deceiving and you can snack your way through quite a few in a short time!

Chocolate Chip Cookie Dough Truffles
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Ingredients:

• 8 tbsp. unsalted butter, at room temperature
• Pinch of salt
• ¾ cup light brown sugar, packed
• 2¼ cup all-purpose flour
• 1 (14 oz.) can sweetened condensed milk
• 1 tsp. vanilla extract
• ½ cup mini semisweet chocolate chips
• 1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped or semisweet chocolate chips
• 1 1/2 Tbsp. vegetable shortening or vegetable oil
• Mini chocolate chips (for garnish)

Directions:

1. Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the salt, flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.
2. Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.
3. When ready to dip the truffles, melt the chopped chocolate and shortening or oil in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.

Source: Modified from as seen on Annie's Eats and originally from Taste of Home

Red Velvet Whoopie Pies

I made these heart shaped so they'd really match our Valentine's Day Love at First Bite Theme but they'd be great any time of year in the traditional round shape, too.  I won't lie, I was pretty scared about the full bottle of red food coloring that goes into this but that's how you get the beautifully vibrant red color of the cake.  Avoid getting it on your hands and clothing though or you may end up a bit stained until you can scrub it back off!  I never piped anything prior to recipe but it was pretty easy and the heart shapes (see my pic below!) made this dessert extra cute.  And, I got to use my awesome cake decorating tools that I bought from Michael's for 60% off!

I was able to make about 16 fully assembled pies out of this recipe but that may vary depending on the size of the cookie that you make.  These hand-held pies are perfect for picking up and snacking on for a sweet treat!

Red Velvet Whoopie Pies
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Ingredients:



For the cookies:

• 2 cups all-purpose flour
• 2 tbsp. cocoa powder
• ½ tsp. baking powder
• ¼ tsp. salt
• 8 tbsp. unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1 large egg
• 1 tsp. vanilla extract
• ½ cup buttermilk, at room temperature
• 1 oz. red food coloring

For the frosting:

• 8 oz. cream cheese
• 5 tbsp. unsalted butter, at room temperature
• 2 tsp. vanilla extract
• 2½ cups confectioners' sugar, sifted

Directions:

1. Preheat the oven to 375˚ F.
2. To make heart-shaped whoopie pies: Using a heart template cut out from card stock or a heart shaped cookie cutter, trace evenly spaced hearts onto pieces of parchment paper sized to fit two cookie sheets. Place the parchment on the cookie sheets so that the side you have drawn on is facing down; set aside.
   To make regular round whoopie pies: Place parchment paper on cookie sheets and set aside.
3. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary. Blend in the vanilla. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not overbeat. Blend in the food coloring.
4. To make heart-shaped whoopie pies: Transfer the batter to a pastry bag fitted with a large plain round tip. Pipe the batter onto the parchment paper using the heart tracings as a guide.
   To make regular round whoopie pies: Spoon heaping tablespoons on batter onto parchment paper.
5. Bake 7-9 minutes or until the tops are set. Transfer cookies to a cooling rack.  Repeat with any remaining batter. Allow cookies to cool completely before proceeding.
6. To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
7. Transfer the frosting to a clean pastry bag fitted with a plain, round tip.  (Alternatively, you can spoon heaping tablespoons of frosting onto each cookie and spread, leaving the edges clear).  Pair the cookies up by shape and size. Flip one cookie of each pair over so that the flat side is facing up. Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. To store, refrigerate in an airtight container.

Source: Whoopie Pies originally from Better Homes & Gardens, December 2008; frosting adapted from Confections of a Foodie Bride; Both as seen on Annie's Eats.

Sausage Puffballs

Ingredients:

2 pounds bulk pork breakfast sausage (half mild and half seasoned, such as sage)
1 cup pork-flavored stuffing mix (measure first, then grind into coarse crumbs in a food processor if necessary or use a
3 ounces cream cheese, at room temperature
1/3 cup grated Parmesan cheese (not the canned variety)
1/4 cup minced sweet onion
1/4 cup chunky salsa
1/4 cup seedless raspberry jam
1/4 cup small capers, minced
1/8 cup minced fresh parsley
1 egg, lightly beaten
1 teaspoon kosher salt, or to taste
1/4 teaspoon ground chipotle chile pepper

Optional Dipping Sauce:
1/4 cup seedless raspberry jam
1/2 cup prepared salsa

Preparation:

Preheat oven to 400 F. Line rimmed baking sheets with parchment paper or Silpats.

Combine pork sausage, stuffing crumbs, cream cheese, Parmesan cheese, sweet onion,salsa, raspberry jam, capers, parsley, egg, salt, and chipotle chile pepper in a large bowl until thoroughly mixed but avoid over-handling.

Cut puff pastry into 1-1/2-inch squares. Roll sausage mixture into 1-inch balls and wrap in puff pastry squares, stretching to cover. Place seam-side down on prepared pan. Bake about 15 to 20 minutes until golden and cooked through. Serve warm or at room temperature.

For optional dipping sauce, combine raspberry jam and salsa. Serve with sausage puffballs.

Yield: about 80 pieces

Fancy Macaroni

Courtesy of Pioneer Woman: LINK

Ingredients
4 cups Macaroni
8 Tablespoons Butter (Salted Butter)
2 whole Medium Onions, Cut In Half And Sliced Thin
10 slices Regular Bacon
1 Tablespoon Bacon Grease (reserved From Bacon Slices)
¼ cups All-purpose Flour
2 cups Whole Or 2% Milk
½ cups Half-and-Half
2 whole Egg Yolks, Beaten
Salt And Pepper, to taste
½ cups Grated Gruyere Cheese
½ cups Grated Fontina Cheese
½ cups Grated Parmigiano Reggiano Cheese
4 ounces, weight Chevre (soft Goat Cheese)

Preparation Instructions

Preheat oven to 350 degrees.
Cook macaroni for half the time of the package instructions. Drain and set aside. Fry bacon until slightly, but not overly, crispy. Drain on a paper towel. Reserve grease.

Melt 4 tablespoons butter in a skillet and then saute onions over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Set aside.

In a pot, melt 4 tablespoons butter (and add 1 tablespoon of the reserved bacon grease for good measure!). Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk and half & half, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste. (Do not undersalt!)

Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.

Add cheeses and stir until melted. Add onions and bacon and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.

Pour into a baking dish and bake for 15 to 20 minutes or until sizzling and hot. Serve with red meat or a green salad.

Alfredo Green Bean Casserole

Adapted from: http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=14102 & http://allrecipes.com/Recipe/Easy-Alfredo-Sauce-I/Detail.aspx

For this recipe you can either buy the jar of Alfredo Sauce, or make the Sauce yourself. Both options will work.

INGREDIENTS
2 bags (1 lb each) frozen cut green beans
1 can (8 oz) sliced water chestnuts, drained
1/2 cup roasted red bell peppers (from 7-oz jar), cut into small strips
1/4 teaspoon salt
1 container (10 oz) Alfredo pasta sauce (store-bought or homemade)
1 can (2.8 oz) French-fried onions

DIRECTIONS
1. Spray inside of 3- to 4-quart slow cooker with cooking spray. In large bowl, mix all ingredients except onions. Stir in half of the onions; spoon mixture into slow cooker.
2. Cover; cook on Low heat setting 3 to 4 hours, stirring after 1 to 1 1/2 hours.
3. About 5 minutes before serving, in 6-inch skillet, heat remaining half of onions over medium-high heat 2 to 3 minutes, stirring frequently, until hot. Stir bean mixture; sprinkle with onions.

ALFREDO SAUCE:
INGREDIENTS:
1 pint heavy whipping cream
1/2 cup butter
1 1/2 cups grated Parmesan cheese

DIRECTIONS
1. In a medium saucepan combine whipping cream, butter or margarine, and grated Parmesan cheese.
2. Cook over medium low heat until smooth.
3. Remove from heat. Sauce will thicken upon standing.