Well, I definitely have these perfected! I'm not saying they couldn't be improved. And I'm sure I will be able to come up with lots of fun variations over the years, but for today I am pretty darn content. And anytime my children rave about a 'cookie' the way they have raved about this specific batch, I consider the test a success!
These little things are pretty popular right now; super simple, ridiculously rich, and delightfully decadent. The filling, when properly mixed, will come out smooth, creamy, and rich. It's seriously difficult to believe what comprises its magnificent middle!
So, here's what you do: bake a cake. Any cake. Try chocolate, just for kicks. Yum. Cool said cake a bit. Now, dump it into a large bowl. The larger the better... you want lots of stirring room. Empty a full container of frosting (may I suggest chocolate??). This is just the regular can/ tub/ plastic container of frosting you get next to the cake mixes at the grocery store. Grab your wooden spoon and stir, stir, stir. It doesn't take too long, but you will JUST be thinking 'this will never work... I need more frosting!' when suddenly the whole concoction will undergo a truly magnificent change. Practically a chemical reaction! Practically. Now, take this super smooth creamy dark goo, and roll it into balls. I have marvelous restaurant-type plastic disposable gloves, but dive right in there with your hands if you don't. These should be about...let's see... ping pong ball size, maybe? Or slightly smaller. (you should see me trying to work this out with my hands right now) A bit smaller than a golf ball. Or golf ball size. Roll them nicely, put them in the refrigerator for a few minutes.
So far so good... really this all went quickly. Now... melt a bag of milk chocolate chips, a little blob of Crisco (maybe a teaspoon or two), and some peanut butter. To taste. I used about a quarter cup. Probably. (See why it will take me a year to get measurements down?? I guess that part of this recipe was a failure.) Melt in a deep narrow bowl (a big glass measuring cup thing works great) in the microwave for a minute or two, stir well. When you take it out to stir it and the chips are melting as you stir it up, it's ready. It's OVER ready if you melt it all the way in the oven. You want to stir it up. Now, using a fork, drop a cake ball in, flip it over, to coat, and lift it out. With the fork. Wipe the bottom of the fork across the side of the bowl to remove excess chocolate, and drop on waxed paper lined sheets. Do a little swirly-cue on top if you need a bit of pretty. Chill a few minutes until hardened. Now, get a BIG glass of milk, and sit down in front of your favorite holiday movie (or with a special book) and enjoy your truffle. So so so good. So rich... I ate three the other day, throughout the day, and nearly died. Three is TOO many. You will get 40-50 from a recipe. Store these in the fridge... I LOVE them cold and crispy right out of the refrigerator!!!
Another thing I tried... yellow cake mix, to which I added peanut butter (again with the amounts. I should have paid better attention... a cup or less) and baked. Cool, mix with white frosting (add more peanut butter here if you like, just a little). Dip in melted milk chocolate chips (no peanut butter here. That's just overkill) YUM!!
Try adding peppermint extract to the chocolate balls, no peanut butter (ugh) and after you dip them in melted semisweet chips, sprinkle some crushed candy canes on top. Mmmm. Festive.
You will love the ease of these AND the spectacular results. Your family will beg for them. A note from last year... I tried a yellow cake with chholate frosting and semisweet chips for dipping... I didn't love this combination. Waste your time in other ways instead.
Recipe One... check!
I need to take photos next time.
No, my cookbook recipes will not read like this. Gosh, I HOPE not. What if they do??? I will need major editing!!!
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