I think my husband/mother/co-workers/sister/friends/Twitter followers/neighbors/strangers are getting sick of me. To be honest, I’m getting a little sick of me too.
No one wants to constantly hear about stress/anxiety/weight gain/impatience and any other complaints that seem to be incessantly on my mind these days. If I didn’t have a constant supply of cookies/cupcakes/brownies/truffles/blondies to share I’d probably be completely deserted already. But I’m pretty sure that the sweets I make can only get me so far and I better start looking at the positive or keeping my mouth shut.
So to make up for driving everyone I know crazy lately, here are some good things you should know:
- Last night I got a gorgeous cookbook in the mail from this talented lady. Everything looks good but her recipe for crab cakes is definitely calling my name
- In addition to that delivery, my doorwoman (is that a term?) presented me with a big box of an upcoming product from here
- After testing what feels like a million brownie recipes, my husband finally approved of the latest version and in fact said they were “ridiculous”
- Friday night I have a date with this lady who I haven’t seen in over a month, thank g-d because I don’t think I could have lasted much longer
- I finally get to meet the sweet veggie dreamgirl today!
- Sometime soon you will find my recipes on a very.big.website.
- And lastly, I got something over email that I can NOT wait to share and to be honest, all of this sketchy secret keeping is driving me nuts… I promise to share my news and plans soon!
Oh, and did I mention truffles? If you haven’t heard about this speculoos/cookie butter/biscoff spread phenomenon you are five pounds thinner than me missing out. These truffles may actually melt in your hands a little bit, but sometimes a messy dessert is worth it.
Spiced Cookie Butter Truffles
Yield: Makes ~30 truffles
- 3 tablespoons unsalted butter, softened at room temperature
- 1 cup Speculoos Cookie Butter or Biscoff Spread
- 2/3 cup finely ground gingersnap crumbs (~11 cookies)
- 4 ounces semi-sweet or dark chocolate finely chopped
- Beat butter and cookie butter with an electric mixer on high speed until light and creamy
- Add cookie crumbs and combine on high speed until thoroughly mixed
- Refrigerate mixture for at least two hours
- Scoop mixture by the teaspoon and roll each scoop into the ball; keep dough in refrigerator while scooping individual truffles
- Once all balls are rolled, place them back in refrigerator or freezer
- Melt chocolate; place chocolate in a microwaveable bowl and place in microwave for thirty second increments stirring in-between until chocolate is melted and smooth
- Drizzle melted chocolate over chilled balls and freeze until ready to serve
What’s putting a smile on your face today?