Monday, February 13, 2012

True Colors Blog Swap

My daughter, Baby Chef, is hosting a blog swap. For those of you who are not familar with the blogger world, a blog swap is when you are paired up with another blogger and you exchange something. It's really a lot of fun. I participated in a swap a month or so ago and received a beautiful necklace and pair of earrings from a girl in Georgia. It's also a great way to meet new people. For more info, check out Baby Chef's blog here.

How Do You Like My Balls??

Good morning! Once again it has been a while since I blogged. I really need to find out why time has to go so quickly and put a stop to it!

Over the past few weeks I've been crafting-ALOT, trying out new recipes-ALOT, and working.

I've tried a few more recipes from Pinterest. One is for red velvet cake truffles and the other is peanut butter truffles. They're really balls, but truffles sounds so much better...especially when you ask someone if they like them. Asking someone if they like your truffles sounds so much nicer than asking someone if they like your balls! Hehe! Made you laugh didn't I??

Red Velvet Cake Truffles
1 red velvet cake-prepared to package directions, let cool completely, and crumble
1-16 oz. container of whipped cream cheese frosting
Reserve about 1/2 cup of crumbled cake for garnishment.
Mix together (it's easier to use your hands-but VERY messy)
Put mixture in freezer for about an hour then shape into balls, place on waxed paper, and return to to freezer for about 30 minutes.
Melt 1 package of white almond bark chocolate over low heat. Then dip your balls and let stand on wax paper until chocolate hardens.

Peanut Butter Truffles
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

Package NUTTER BUTTER Cookies, finely crushed (about 3 cups)

2 pkg. (6 squares each) BAKER'S White Chocolate, melted

1/2cup PLANTERS Creamy Peanut Butter
24  Mini NUTTER BUTTER Peanut Butter Sandwich Cookies, cut crosswise in half
Mix cookies and cream cheese until well blended.
Shape into 48 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Mix chocolate and peanut butter until well blended. Dip balls in chocolate mixture; place in single layer in shallow waxed paper-lined pan. Top each ball with 1 mini cookie half.
Refrigerate 1 hour or until firm. Keep refrigerated.
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