Cookie Dough Truffles

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Cookie dough ice cream, cookie dough milk shakes and now cookie dough truffles!  I, like most people, always wanted to lick the spoon after making cookies with my mom.  However, before sneaking a bite or two my mom would berate me for eating raw eggs.  The solution?  Eggless cookie dough!  Not only does the recipe curve my sweet tooth, but I took it one step further by making the cookie dough into truffles.

cookiedoughtrufflesThe “American truffle” is a half-egg shaped chocolate-coated truffle, a mixture of dark or milk chocolates with butterfat and, in some cases, hardened coconut oil.  The “European truffle” is made with syrup and a base made up of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type emulsion.  The “French truffle” is made with fresh cream and chocolate and then rolled into cocoa or nut powder.  The “Belgian truffle” or praline is made with dark or milk chocolate filled with ganache, buttercream or nut pastes.  The “Swiss truffle” is made by combining melted chocolate into a boiling mixture of dairy cream and butter, which is poured into molds to set before sprinkling with cocoa powder.  As you can see there are many ways to make a truffle, but this recipe simplifies and hits the nail on the head: a win-win.

Here are some tips to keep in mind:

  1. I halved the cookie dough recipe.
  2. I think the recipe was too sweet, so I suggest adding more flour as a thickener and less brown sugar.
  3. Make sure your butter is softened allowing it to incorporate evenly.
  4. Add any type of filling–chocolate chips, M&Ms or any other candy.
  5. Make the truffles using a melon baller or similar instrument.
  6. Place your truffles on wax paper in the freezer until they harden.  You can put them in the fridge, but they take longer to harden.
  7. I used semi-sweet chocolate as the coating.  I suggest dark chocolate to cut the sweetness.  You can use any type of your choosing.
  8. Place the truffles back in the fridge or freezer to harden after coated in chocolate.

Cookies are extremely versatile.  These truffles are no different.  You can mix and match add-ins; you can mix and match the chocolate coating.  These sweet treats are pop-able and delicious.  Without getting sick, you can enjoy your favorite dough without hesitation.  For up to three months, the cookie dough can be stored and enjoyed–unless you, like me, cannot keep your paws off it.

Leave a comment with your favorite cookie add-ins.  Follow my Pinterest for more recipes.  Check back again next Wednesday for more tips and tricks from The Cooking Bug.

Almond Biscotti

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I decided to try my hand at some biscotti.  Almond biscotti is a great addition to your coffee, glass of tall milk or tea party.  Because of the dry texture, biscotti is usually served with a drink (dunking required!) as a dessert.  These tasty treats are easier than I expected to make.  Their shortbread, crumbly texture and delicious flavors make it a must for an evening, family
get together.

almondbiscottiBiscotti is a twice-baked, oblong-shaped cookie or biscuit made dry and crunchy.  Theprocess relies on cutting the loaf of dough while still hot and fresh from baking in the oven to prevent a pile of crumbs.  It also relies on baking it twice to create that firmer texture.  Biscotti is made in these methods for long storage periods.  There are various forms of biscotti flavors, usually made with almond and nut bases.  Modern biscotti is made with nuts and seeds (almonds, pine nuts and pistachios) and dipped in chocolate.  Today, they are enjoyed in numerous coffeehouses around
the world.

Here are some tips to keep in mind:

  1. You can use almonds in the flour mixture or almond meal (ground almonds).
  2. Toasting the almonds is essential because it gives them a delicious aroma to the biscotti and your house.
  3. I used Truvia, which allows for ½ the amount of regular sugar.  You can use Stevia (1-to-1 ratio) for sugar free treats.
  4. I used an even amount of all purpose flour and wheat flour for a healthier variation.  You can use all wheat flour or gluten free flour in substitute.
  5. Since I used wheat flour, my dough was not as sticky and easy to work with.almondbiscotti2
  6. I suggest chopping the remaining almonds into slivers to pieces, so they stay in the dough mixture.  I kept mine whole, which left me with a pile of almonds that wouldn’t fit in the dough.
  7. Smoothing the top of the biscotti is essential.  You want thin long pieces in
    the end.
  8. Let the biscotti cool just enough to handle, but not enough to harder too much because you’ll want to keep it from breaking when cutting it into pieces.  Your cut pieces should be in the iconic biscotti shape.
  9. Cooking it a second time creates that hard, signature crunch of biscotti.
  10. Once cooked, dip the biscotti in chocolate.  Dark chocolate works well complimenting the sweetness of cooked almonds.
  11. Let them cool at room temperature.  While the chocolate might melt at your fingertips, refrigerating it will make it harder than a rock.  The chocolate should set within an hour.

almondbiscotti3Enjoy a cheese and wine plate for dinner; then, dazzle guests with coffee and homemade biscotti.  Since biscotti lasts for long periods, it is a great gift to send.  Swap the overpriced, manufactured cookies for these delicious treats that will make your house smell glorious.  Surprise the office by bringing these treats in for coffee and meetings.

Leave a comment with your favorite drink to enjoy with biscotti.  Follow my Pinterest for more recipes.  Check back again next Wednesday for more tips and tricks from The Cooking Bug.