Thursday, December 27, 2007

Like eating cookie dough right from the bowl, w/o that pesky salmonella issue...

So, this weekend I was pretty busy prepping for Christmas Eve at our pad. I was whipping up the dough for Cookie Dough Truffles to serve as a dessert Monday night when I went to grab vanilla extract out of the cabinet. I don't always measure anything that is a teaspoon or under, and, in my haste, I just splashed some right into the batter and quickly realized my mistake.

It was Peppermint Extract. Big oops! The incident was definitely pretty high up there on the "Robin-Oops Scale" as my husband affectionatately called it once I shared the news with him. But the bottle is pretty much identical to a vanilla extract bottle! Either way it could not be salvaged and that batch promptly went in the trash! At least I hadn't thrown all of the ingredients in yet, so it wasn't a complete waste.

Luckily the next batch went off without a hitch, just without vanilla extract because apparently I'm out of the stuff (oops). It still came out quite tasty and they were a big hit Christmas Eve and on Christmas Day.

Cookie Dough Truffles

Full on Truffle shot. Yummers! (p.s. you know you love my snowmen paper towels)

I had to taste test one obviously (only 1, not the whole pan as it appears like here), so here's what it looks like inside

1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/4 cup sugar
1/4 cup egg substitute
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 cup miniature semisweet chocolate morsels
1 (12-ounce) package semisweet chocolate morsels
1 1/2 tablespoons shortening

Beat butter at medium speed of an electric mixer until creamy; gradually add sugars, beating well. Add egg substitute and vanilla; beat well. Add flour to butter mixture; beat well. Stir in miniature chocolate morsels and chopped pecans. Cover and chill 30 minutes.

Shape mixture into 1 inch balls. Cover and freeze balls until very firm.

Place package morsels and shortening in a glass bowl. Using two forks, quickly dip frozen truffles into melted chocolate, coating completely. Place on wax paper to harden. Store truffles in refrigerator 2 to 3 days.


Bridget said...

These look so yummy! As do the pancakes above. My son LOVES chocolate chip pancakes, so the oatmeal and banana in there would make me feel a little less guilty for serving them all the time. :) Thanks!

Cynthia said...

Goodness these look totally delish! Gotta bookmark this one!

Thanx for dropping by my blog! :)