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.

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Gingerbread Brownies

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Now that Thanksgiving is done and over, we’re moving on to other delicious holiday treats.  Gingerbread is one of the many iconic holiday treats when snow begins to coat the ground.  From cookies, cakes and even coffee, we find gingerbread’s spice-laced flavor a holiday extravaganza.  These gingerbread brownies do not disappoint, but keep that in mind: they are hard to keep out of your hands.

Gingerbread is a versatile ingredient.  It can be incorporate into moist cakes or dense cookies.  Gingerbread is fragrantly flavored from ginger and sweetened with molasses or honey.  It posses a versatile spiciness from the ginger making the dishes a sweet and savory treat.  We see it most commonly used in cookies to form little men­–gingerbread men and women.  Today, gingerbread is used in coffee creamers, cakes, breads, icing, hot chocolate and other desserts.  The spiciness makes my taste buds come back for more.

Here are some tips to keep in mind:

  1. I used gingerbread cookies in place of the cake mix.
  2. DO NOT use the ingredients listed on the box keep to the recipe linked above.
  3. The powdered sugar adds a snow like quality to the brownies.  I added the powdered sugar because it’s necessary for that holiday feeling.gingerbreadbrownies2
  4. You can substitute the cake or cookie mix for a gingerbread recipe passed down from your family; however, you will want to use the dry ingredients only.
  5. The dough will be a little sticky and should have a firmer texture than normal brownies.
  6. I cooked mine for about 20 minutes.  They were the perfect consistency of ooey,
    gooey deliciousness.
  7. The longer the brownies set the firmer they will become.  They should be eaten within a few days of baking.
  8. I like to bake my brownies in one big pan rather than using individual slats because it keeps the edges gooey.  The centerpiece is the best!

By the end of this baking adventure, you will have a simple and delicious holiday brownie.  Gingerbread brownies work well as treats for neighbors or holiday parties.  Within 25 minutes, you have a unique treat that will be gobbled up in minutes.  They can be made with only three ingredients and little time.  The recipe is an easy cheat with professional results for those of us with little time or little experience baking goods.

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

Pumpkin Spiced Snicker Doodles

pumpkinsnickerdoodles2Cookies made healthy is a hard thing to imagine, but SkinnyTaste does it again with these sugary babies.  Snickerdoodles are my favorite cookie, but adding a pumpkin flavor is making them top shelf cookie: pumpkin spiced snickerdoodles The whole-wheat flour makes them lighter than regular cookies without sacrificing flavor.

Here are some tips to keep in mind:

  1. The recipe makes 42 bite sized cookies or 21 regular sized cookies.  Just keep in mind to adjust times for making larger cookies.
  2. Be sure to use softened butter to make a dough rather than a short bread based cookie.
  3. You can use cream of tartar and baking soda or substitute both with baking powder based on which you have on hand.
  4. Using whole-wheat flour makes the cookies healthier than using all purpose, but both will work in the recipe.
  5. I used Truvia.  With truvia, you can use half the amount of sugar because it is twice as sweet as regular sugar.
  6. The dough should be easily formed into small balls by compacting it.  If it is too sticky, you need to add more flour.snickerdoodlepumpkin
    7.  Roll the dough evenly in the sugar to create that snicker doodle look and flavor.
    8.  I used parchment paper sprayed with pam instead of a mat.  You just don’t want it on the cookie sheet because the bottoms will burn
    and stick.
    9.  Press them down with a fork so that they cook evenly and form a cookie shape.
    10.  Since they are so small they only take ½ the time (about 5-7 minutes).  Keep that in mind so they don’t burn.

Again, I made these for friends and they had a hard time keeping their paws off.  Fall in season and pumpkins everywhere they are a great fall and Halloween treat.  The bite-sized pieces make them the perfect amount of sugar to keep you satisfied without bulging that waistline.

Leave a comment with your favorite pumpkin ideas.  Follow my Pinterest for more recipes.  Be sure to check back again next Wednesday for more tips and tricks from The Cooking Bug.