Wow. It has been a long time since I blogged anything. But I have been cooking up a storm, especially this past weekend. It was Holy Week/Easter last week and that means two things: church and cooking.
Here’s how my week went:
Wednesday: Church and choir practice
Thursday: Church with the Washing of the Hands
Friday: Church twice in the morning and cooking all afternoon and evening
Saturday: Cooking in the morning and afternoon, church in the evening, a party for 50 after church
Sunday: Church twice in the morning, cooking in the afternoon, an Easter egg hunt, and then dinner for 15 at my best friend’s house
Easter is my favourite holiday. It’s a beautiful holiday filled with new things, new life, and wonderful food. It also, generally, promises that warmer weather is coming, which is always nice.
So what exactly did we make? My personal contribution to the party were Chocolate Chip Cookie Dough Truffles and Chocolate Covered Peanut Butter Eggs. Both of which were amazing. But I had a hand in turkey, gravy, Vichy carrots, broccoli and cauliflower with cheese sauce, salad, fruit salsa and tortilla chips, bruschetta, lemon curd, the list goes on. It was a great weekend, needless to say, but by Monday I was exhausted.
The Chocolate Chip Cookie Dough Truffles were a new recipe that I found online, and they worked wonderfully. They’re not difficult, and they can be done far in advance or in stages like I did them. I had essays to write, papers to read, assignments to do, so I did the cookie dough one day and the chocolate coating the next and it was a hit!
Here they are:
Chocolate Chip Cookie Dough Truffles
1/2 cup butter, softened
3/4 cup brown sugar, packed
2 1/4 cups all-purpose flour
14 ounce can sweetened condensed milk
1 teaspoon vanilla
1/2 cup mini chocolate chips
1 1/2 pound semisweet or bittersweet chocolate, chopped
Mini chocolate chips for garnish
In the bowl of a mixer, cream the butter and sugar until light and fluffy. Mix in the flour, sweetened condensed milk, and vanilla until fully incorporated. Add in the mini chocolate chips until combined, cover with plastic wrap, and chill in the fridge until firm enough to form balls.
Once chilled, form the dough into one-inch balls. Place on a piece of wax paper on a cookie sheet and chill in the freezer for 1-2 hours (or longer if needed or desired).
When you’re ready to dip the balls, melt the chocolate in a double boiler (you can use a microwave, but to be honest, I’m not a big microwave person). Once melted, use a fork to dip the ball into the chocolate. Tap gently against the side of the bowl and then flip the ball over so that the side touching the fork is on top. Add a little more chocolate if needed on the top to smooth it. Drop some mini chocolate chips on top if using for garnish. Store in the fridge or freezer.