Chocolate Chip Cookie Dough Truffles

Turning cookie dough into truffles...what a yummy idea!

This delicious recipe is super fun and easy to make. For a dainty addition to your next luncheon or tea, place truffles in mini-cupcake papers! So CUTE!

Chocolate Chip Cookie Dough Truffles

Adapted from GimmeSomeOven.com

Makes about 5 dozen

2 1/2 cups flour (or 12 oz Soft White Wheat flour)

1 tsp. salt

1/4 tsp baking soda

1 cup (2 sticks) butter, room temperature

3/4 cup granulated sugar (or honey sucanat)

3/4 cup packed light brown sugar (or honey sucanat)

2 tsp. vanilla

1/3 cup milk (or soy milk)

1 cup mini semi-sweet chips

14 oz chocolate bark

In a large bowl beat together butter and sugar until fluffy (by hand or with mixer). Stir in milk and vanilla. Mix together flour, baking soda, and salt. Add dry ingredients and stir until incorporated. Mix in chocolate chips.

Cover dough and chill for about an hour in fridge.

When dough is firm, roll into 1-inch balls. Place on wax-paper lined baking sheets, and freeze for 30 minutes.

Melt chocolate according to package directions. (Be sure it is well melted to make dipping easier). Dip frozen dough into chocolate using a fork and tap on side of dish so excess coating will drip off. Return to wax-paper lined tray. Drizzle more chocolate on top if desired. Chill truffles until set, and store in the fridge in an airtight container for up to a week. Enjoy!

Chocolate Crinkles with Mint Truffle Kisses

These are so yummy! Chocolatey, minty, rich, and delicious. I thought these would be just the thing for my 100th post :) Yay!

You could totally mix these up by changing the extract and using different flavored kisses. (Such as raspberry, caramel, coconut, peanut butter, or anything else you can think of!)

These not only look pretty, but are actually very easy to whip up - good reasons to make some soon! Yummers!

Chocolate Crinkles with Mint Truffle Kisses

Adapted from RecipeGirl.com

Makes about 5 dozen

2 cups flour (or 10 oz Soft White Wheat flour)

1 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 tsp salt

2 cups sugar (or honey sucanat)

1/2 cup vegetable oil

4 large eggs

1 tsp vanilla extract

1 tsp peppermint extract

1 cup powdered sugar

1 bag of Mint Truffle flavored Hershey's Kisses (can use peppermint, or plain instead)

Whisk together flour, cocoa powder, baking powder, and salt in medium bowl.

In separate bowl whisk together sugar, oil, and eggs until thoroughly combined. Stir in extracts. Stir dry ingredients into wet, until just combined. Cover and refrigerate for 2 hours.

Preheat oven to 350º. Line baking sheets with parchment. Form dough into 1 tablespoon sized balls. Roll in powder sugar. Space 1 1/2 inches apart on baking sheets. Bake until cookies crackle, and dough no longer looks raw (about 11-13 minutes) Don't over-bake! Unwrap kisses while cookies bake. As soon as cookies come out of the oven, place a kiss into the center of each cookie. (If you don't want the kisses to melt too much, you can place in the fridge or freezer shortly after placing kisses onto the cookies). Allow to cool completely before transferring to airtight container. Enjoy!

Soft Pretzel Bites

Mmmm....These little cheese-filled bites of yumminess are so good! Great for dunking in mustard, marinara, or cheese sauce...Whatever strikes your fancy!

Soft Pretzel Bites

Adapted from Baking Obsession

Makes about 4 dozen

2 tsp active dry yeast

2 tbls + 1 tsp brown sugar (or honey sucanat)

1/4 cup warm water

1 cup warm milk

3 cups flour (or 15 oz Soft White Wheat flour)

2-3 oz finely chopped (or shredded) cheddar cheese

6 cups water

1 tbls baking soda

1/4 cup olive oil

1-2 tbls coarse salt

Combine yeast, 1 tsp. brown sugar, and warm water. Let sit 5-8 minutes, or until foamy. Place remaining 2 tbls brown sugar in separate bowl with warm milk. Add flour. Knead until dough forms ball (add more flour if necessary). Place in oiled bowl, rolling around so as to coat dough. Cover and allow to rise until doubled (1 1/2 - 2 hours)

Line baking sheet with parchment.

Place dough on lightly floured surface and cut into four pieces. Stretch each piece into a 12-in rope. Roll into 12X4 inch (horizontal) rectangle. Gently press 1/4 of the cheese into lower third section of the rectangle, leaving a 1/2 inch border on bottom edge. Pull bottom of dough over cheese and press firmly to seal. Continue to roll log up, making a tight rope. Cut into 12 pieces, and pinch the sides closed, so the cheese won't fall out. Place on baking sheet. Repeat with 3 remaining dough sections. Allow to rest uncovered for 30 minutes.

Boil water in saucepan. Add baking soda and reduce heat. Cook pretzels in batches for about 20 seconds in gently simmering water until slightly puffed, turning once (if possible). Using a slotted spoon drain pretzels before placing on baking sheets once more. Brush with olive oil and sprinkle with coarse salt. Bake pretzels in batches until golden brown and puffed (about 15-17 minutes).

When pretzels are removed from oven brush lightly with butter, if desired. Serve immediately. Enjoy!

Vanilla Frozen Yogurt

Tangy and sweet, creamy and cold. That's right, I'm talkin' bout FroYo.

This recipe is extremely yummy, and takes only a few minutes to throw together. Feel free to deviate from the original by adding whatever mix-ins your feeling at the moment. Yumm-o!

Vanilla Frozen Yogurt

Adapted from 101Cookbooks.com

Makes about 1 quart

3 cups Greek yogurt (can use regular)

3/4 cup sugar (or honey sucanat)

1 tsp vanilla extract

Mix together all ingredients. Stir until sugar is fully dissolved. Stick in the fridge for 1 hour. Freeze in ice cream maker according to the manufacturer's directions. Enjoy!

Cream of Broccoli Soup

Yummm......a hearty, satisfying soup for the colder days up ahead. This recipe is easy to make, and reheats well. Grab yourself a spoon, and get ready for a comforting bowl of deliciousness :)

Cream of Broccoli Soup

Adapted from Allrecipes.com

Serves 6

2 tablespoons butter

1 onion, chopped

1 stalk celery,, chopped

1 quart (4 cups) chicken, vegetable or "no-chicken" broth

8 cups broccoli florets

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups milk

salt and pepper to taste

In a medium stock pot melt 2 tbls. butter. Add onion and celery. Saute until tender. Add broth and broccoli. Simmer covered for 10 minutes. Puree soup using a stick blender, or regular blender. Return to heat.

In small saucepan, melt 3 tbls. butter over medium heat. Add flour and milk. Cook until thick and bubbly, stirring often. Add to soup. Season with salt and pepper. Enjoy!

Garlic Cheese Crackers

Crisp, buttery, and cheesy. That is what these crackers are.

They are easy to throw together, and yummy to snack on :)

Cheese Crackers

Adapted from Cherry Tea Cakes

1 1/2 cups grated cheddar cheese

6 tablespoons unsalted butter

3/4 cup flour (or 3.5 oz Soft White Wheat flour)

1/2 tsp dill

1/2 tsp granulated garlic

1/2 tsp salt

1 tablespoon half-and-half

Preheat oven to 350º.

In the bowl of a stand mixer combine cheese, butter, flour, dill, garlic and salt. Mix on medium until mixture reaches a sandy consistency. Add half-and-half. Knead into a ball, then form into a log. Cut into 1/4 inch thick slices, and place on parchment lined sheet. Bake for 12 to 15 minutes, or until golden brown. Cool on rack before transferring to airtight container. Enjoy!

Milk Chocolate Ice Cream with Brownie Bits

Oh, wow! This ice cream is extremely rich, and extremely DELISH! It's creamy, and it's chocolatey. Very indulgent! Give it a try sometime soon. You won't be disappointed :)

Milk Chocolate Ice Cream with Brownie Bits

Adapted from Annie's Eats

Serves 4

For the brownies:

1/2 cup (1 stick) butter, cut in pieces

4 oz unsweetened chocolate, chopped

1 1/4 cups sugar (or honey sucanat)

2 large eggs

1 tsp. vanilla extract

1/2 cup all-purpose flour (or 2.5 oz Soft White Wheat flour)

pinch of salt

1/2 cup semisweet chocolate chips

For the ice cram:

8 oz milk chocolate, finely chopped

1 1/2 cups heavy cream

1 1/2 cups whole milk

3/4 cup sugar (or honey sucanat)

pinch of salt

4 large egg yolks

To make brownies:

Line 8X8 dish with foil, and lightly grease. Set aside. Preheat oven to 350º.

Melt butter in small saucepan. Add chocolate and whisk until melted. Remove from heat. Whisk in sugar, eggs, and vanilla. Fold in flour and salt. Mix in chocolate chips. Pour into prepared dish and smooth out batter. Bake until center is just set, about 30 minutes. Cool completely. Cut half of brownies into small bits for ice cream. Set aside. (Eat or freeze remaining brownies).

To make ice cream:

In a heatproof bowl, placed over a pan of simmering water, combine milk chocolate and heavy cream. Heat until chocolate is melted and smooth. Remove bowl from heat and place mesh sieve over bowl for use in next step.

Combine milk, sugar, and salt in medium saucepan. Heat until sugar dissolves. In a separate bowl whisk together egg yolks. When milk mixture is warm, add a small amount to yolks while whisking constantly. Add yolk mixture to milk mixture and continue cooking, stirring constantly, until mixture thickens slightly, and coats the back of a spoon. (Heat to about 170º - 175º on an instant-read thermometer). Remove from heat, and pour through sieve into chocolate mixture.

Cover and chill in refrigerator until cold. Freeze in ice cream maker according to manufacturer's instructions. After ice cream is frozen, fold in brownie bits. Freeze in airtight container until ready to serve. Enjoy!