Chocolate Chip Cookie Dough Truffles

I love eating cookie dough, in fact I don't think I have ever met someone who does not enjoy eating raw cookie dough. You know that song by the Rolling Stones "You Can't Always Get What You Want"? Well in this case you can. 

Ingredients

Cookie dough truffles

1/2 cup softened salted butter

3/4 cup light brown sugar

1 tsp vanilla

1 (14oz) can of sweetened condensed milk

2 1/4 c flour

1/2 cup mini chocolate chips

Combine-  butter, sugar,vanilla, 

and sweetened condensed milk.

 Add the flour and chocolate chips.

mmm... cookie dough...

Instead of walnut sized balls. I used my cookie scoop.

Microwave 12 oz of mini chips and 1 tablespoon of butter
in 25 second intervals. I just used the rest of the bag and just under
1 tablespoon and it worked perfectly.

Using a pastry bag with a small tip drizzle onto the truffles.

Cookie Dough Truffles

Recipe from The Village Cook

1/2 cup softened salted butter

3/4 cup light brown sugar

1 tsp vanilla

1 (14oz) can of sweetened condensed milk

2 1/4 cup of flour

1/2 cup mini chocolate chips

So easy:

combine (in a bowl,)  the butter, sugar,vanilla,and sweetened condensed milk. Add the flour and chocolate chips.

Roll into walnut sized balls. Place balls in the freezer for 2hrs.

Melt  12 oz chocolate chips with 1 tbs shortening or butter. To melt, place in a microwave at 25 second intervals, stirring between each. Be careful- overheated chocolate can seize up. Just get it till it’s starting to melt and stir away, the chocolate will continue to melt and smooth out. 

Now, you can dip the balls using a spoon- or fill pastry bags with the melted chocolate and drizzle. 

Nutella

Food is a celebration. Every time I am sitting at the dinner table it is a time to celebrate and come together after a long day of work, or after a lazy day of watching movies, or hanging out with friends.

I believe that the food I make as an adult is the food that reflects directly on my childhood. And my childhood was great and full of wonderful food memories.

 

Nutella is one of those foods that bring so many wonderful memories to me. Walking to school eating my Nutella and peanut butter sandwich is probably the most prominent memory. I remember sitting in my 1st grade class and licking the remaining chocolate deliciousness off my fingers, and inevitably dealing with sticky fingers for the rest of the morning. So when I got my giant thing of Nutella from Jordan the first thing I did was make a peanut butter and Nutella sandwich. The second thing I did was eat another spoonful. And the last thing I did was add a couple of spoonfuls to a regular yellow cake mix and marbled it into the batter. It added the perfect hint of hazelnuts to the cake. Top it off with chocolate frosting and I'm in heaven. 

I hope you all have a wonderful Easter!!

Chocolate Croissant's

Growing up I was and still am an Army Brat. With that comes certain privileges such as: living in Germany, and traveling around Europe. By the time I was in 4th grade I had seen some of the most amazing places in the world, my 23 almost 24 year old self is insanely jealous of my 8 year old self. It's a horrible cycle really. 

Anyways, I was semi watching the Food Network this morning during my break when the host of Dessert's First started talking about a trip to Paris as a child and eating chocolate croissant's outside of Versailles, when I was flooded with childhood memories of Germany- running around the "Forest", going to amazing places like Versailles and the Beaches of Normandy, and of course hot warm Croissant's. I am sure that we must have had a variation of these Chocolate Croissant's but my memory doesn't recall such wonderfulness.

Take two sheets of thawed puffed pastry that has
been thawed out for approx. 40 min.
Unfold and run a rolling pin through.

Make indents every 2 inches and cut
into strips then into long Isosceles
triangles. 

Egg Wash

Using a Pastry Brush coat the croissant's with the
Egg Wash, and sprinkle with Sugar.

 Chocolate Croissant's
Recipe from:
Food Network

Ingredients

• 1 (17.3-ounce) package or 2 sheets frozen puff pastry, thawed
• Flour, for dusting, if needed
• 2 1/2 milk chocolate bars, each broken into equal pieces (recommended: Hershey's)
• 1 large egg, beaten
• Sugar, for sprinkling

Directions

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

Place 1 sheet thawed puff pastry on the work surface like a sheet of paper or portrait (not horizontal or landscape). If the puff pastry is very sticky, very lightly flour the work surface. Using a pizza cutter or kitchen shears, cut the puff pastry in half, widthwise. Using a ruler as a guide, make an indentation at 2-inch intervals (for the base) across the bottom of each puff pastry half. Cut each half into 8 triangles, with the base of each triangle measuring 2 inches. (They will be very long isosceles triangles.) You'll end up discarding the 2 end pieces to get the most out of your puff pastry piece. This sheet of triangles will be reserved for the chocolate croissants. Repeat the cutting for the second puff pastry sheet that will be used for the almond croissants.

 Place 1 (I used 2 since mine were slightly bigger, and I wanted more chocolate) chocolate piece just above the 2-inch edge of 1 pastry triangle, folding the dough over the chocolate as you tightly roll up the dough, enclosing the chocolate. Repeat with the remaining puff pastry and chocolate. Place the pastry rolls on the baking sheet, seam-side down. Cover the croissants with plastic wrap and place the baking sheet in the refrigerator until the dough firms up. (You can make these croissants 1 day ahead up to this point.)

Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar.

Bake until the pastries are golden brown, about 15 minutes. Serve warm or at room temperature.