Hola friends. First of all, I must say thank you to all my readers for the positive response and compliments on my photography from my post about Avalon and her dance troupe. I am glad you enjoyed it. I know I promised you an interview with Avalon about the whole experience, but I have been incredibly busy with design deadlines (everyone needs it before the holidays), crafting with the kids and planning for spontaneous dental surgery (yep, can’t wait to share this post with you). I do plan to interview her tomorrow and post it before we take off on our holiday trip next week. Stand by.
While I work through my deadlines and finish up making our Christmas stocking (bags) I will leave you with our new (to us) truffle recipe. If you have been following this blog for a while you know that we make truffles each Christmas. I remember when we made pumpkin truffles, yuck. Cookie dough rocked it this year! We love to share them with friends, teachers and neighbors, but I always keep a secret stash for my late night sweet attacks.
What is your go to holiday indulgence? Do you have a favorite truffle recipe that you would love to share?
COOKIE DOUGH TRUFFLES
- 1/2 cup butter, softened
- 3/4 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup semi sweet mini chocolate morsels
- 1 1/2 pound chocolate bark candy coating, melted. I did not have this so I melted semi sweet morsels instead.
- In a large bowl cream butter and brown sugar with an electric mixer, on medium until creamy. My electric mixer was the hot latino, whatever works.
- Gradually beat in the flour and add milk.
- Add chocolate morsels and pecans, mix well.
- Shape into 1-inch balls.
- Chill for 2 hours on wax paper.
- Melt chocolate bark (or semi-sweet morsels in our case) in a double boiler.
- Dip the cookie balls in the candy coating.
- Place on waxed paper and chill to set.
- Store in the fridge for at least 1 hour.
Happy Wednesday. I will meet you back here tomorrow!