This post feels very dramatic and important at the moment. I have a “Carol of The Bells” cover by Pentatonix playing on my laptop and let me tell you: This post could be the most important post of my existence.
Just kidding, but the music sets the mood for something awesome. Christmas music in August doesn’t really make sense but I guess it was one of those moods! Now onto the truffles.
I promise I didn’t just get lazy with my cookie recipe. 
These actually came from a legit truffle recipe, I just tweaked it a bit because I forgot to go grocery shopping….
It’s the end of summer and school has just started back. 🙁 So I do apologize for lack of posts. I have been savoring every last minute of summer I can squeeze into the day. But now I finally have a new recipe for you. However, le momma almost didn’t approve. I had to beg for her to let me into the kitchen. She finally said yes when I told her I wouldn’t use the oven. Sheesh, I haven’t caught that thing on fire for at least two months! You would think she would cut me some slack!
No, but really, these truffles turned out so rich and decadent. I made some small and some big but I recommend making them bite size because they are so rich. I think I had four or five in a row. 🙂
I was out of butter so I thought maybe tofutti cream cheese could work. I think it did… I mean these truffles taste pretty darn good so I assume not going grocery shopping was a good thing! Except for the fact that some future recipes will be postponed due to lack of ingredients and the amount of homework that is about to pile up on my desk.
I think I’ve said enough, school has started, I’m busy, already missing summer, and itching to bake more recipes. Now I’ll stop my teenage mouth from rambling on and give you the recipe. 🙂
- 1 pkg. tofutti cream cheese, room temperature (You can use philadelphia too)
- ¾ c. cane sugar
- ¾ c. brown sugar
- ¼ c. water
- 1 tsp. vanilla
- 2¼ c. flour
- 1 tsp. salt
- 2 (12 oz.) packages chocolate chips
- 2 Tbs. butter substitute
- In a large bowl or electric mixer combine butter, sugar, brown sugar, and vanilla; beat until creamy. Beat in water. Combine flour and salt.
- Add flour mixture to butter/sugar mixture; mix well. Stir in 1 pkg. of chocolate chips.
- Line a baking sheet with wax paper and tape the wax paper ends to the bottom of the baking sheet so your truffles don’t slide down and hit the floor.
- Shape cookie dough into approximately round balls, and set on your wax paper.
- Continue to roll out the cookie dough balls until you use all of the dough.
- Cover with plastic wrap and freeze for about 20 minutes.
- In a microwave safe bowl, microwave the chocolate and butter.
- Using a toothpick, dip the cookie dough into the chocolate mixture until fully coated.
So these truffles take a bit of time and mess to make, but personally I don’t think it’s baking unless you get your hands into the ingredients. So I hope you enjoy these truffles as much as I did! But seriously, careful with these. They’re a little addictive!
And on that note! I bid you goodnight. 🙂
Much Love,
Katherine Marie
My Bible Verse For Today:
“…if it is to encourage, then give encouragement; if it is giving, then give generously; if it is to lead,do it diligently; if it is to show mercy, do it cheerfully.”
Romans 12:8
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