Spiced Cookie Butter Truffles

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

Ingredients
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

Cooking Directions
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?

[pinit]