Date and Pecan Drops {Healthy Recipe}

I’m feeling a little blah right now.  Ever since Kellen and I got back from New York, my mind has been elsewhere.  I’ve had no motivation to exercise, do homework, or work.  I’m just super ready for summer to roll around.  This cold weather at the start of “spring” isn’t helping either!

When I start feeling like this, I do a few things to get myself out of the “rut”.

1.  Find inspiration elsewhere (E.g. Flickr, PostSecret, StumbleUpon):

the artful paper doll

post secret

StumbleUpon

2.  Make a list of things I’m looking forward to. 

My list right now consists of: 

1) The weekend/sleeping in/spending it with Kellen.  

2) Working a Taste of Home cooking show! 

3) Enrolling at Park. 

4) Summer 

5) A high of 78 on Saturday.  

They may just be little things, but that’s all it takes.

3. Indulge in hobbies.  Today, I baked these cookies just so I could photograph them.  Now I’m writing.  I like to keep a journal other than this blog, too.  I think writing is a good way to keep things from bottling up.  

4.  Listen to music.  Right now my favorite is “Rolling in the Deep” by Adele… and the John Legend remake, too.   

5.  Pray!

What do you do when you’re in a rut??

Anyway, I figured I’d give you all a break from the 3 cups of sugar, 3 sticks of butter, and who knows how much chocolate from the last post.  I’ve had a lot of people asking me for “healthy” and “low calorie” recipes lately…. so here you guys go!  They’re pretty tasty if you ask me.  The ingredient list is a little random…

Date and Pecan Drops

1 cup cream of wheat 

1/8 cup whole wheat pastry flour

1/4 cup applesauce

1 tablespoon oil

1/2 teaspoon vanilla

1/2 cup chopped dates

1/4 cup chopped and toasted pecans

1/4 cup coconut flakes (I used unsweetened)

Topping:

1/2 cup Splenda

1 tablespoon honey or agave

*Sprinkles, optional

1.  Preheat oven to 350 degrees.

2.  Mix all ingredients.

3.  Drop by 1/8 cup balls onto a lined baking sheet.

4.  Bake for 8-10 minutes.  

5.  While cookies are in the oven, mix together topping.  Once you take the cookies out, sprinkle the topping over cookies.  *Don’t turn oven off! 

6. Put cookies back in for another 2 minutes or so, while the topping caramelizes a little.

7.  Let cool, devour. 🙂

Date and Pecan Drops {Healthy Recipe}

I’m feeling a little blah right now.  Ever since Kellen and I got back from New York, my mind has been elsewhere.  I’ve had no motivation to exercise, do homework, or work.  I’m just super ready for summer to roll around.  This cold weather at the start of “spring” isn’t helping either!

When I start feeling like this, I do a few things to get myself out of the “rut”.

1.  Find inspiration elsewhere (E.g. Flickr, PostSecret, StumbleUpon):

the artful paper doll

post secret

StumbleUpon

2.  Make a list of things I’m looking forward to. 

My list right now consists of: 

1) The weekend/sleeping in/spending it with Kellen.  

2) Working a Taste of Home cooking show! 

3) Enrolling at Park. 

4) Summer 

5) A high of 78 on Saturday.  

They may just be little things, but that’s all it takes.

3. Indulge in hobbies.  Today, I baked these cookies just so I could photograph them.  Now I’m writing.  I like to keep a journal other than this blog, too.  I think writing is a good way to keep things from bottling up.  

4.  Listen to music.  Right now my favorite is “Rolling in the Deep” by Adele… and the John Legend remake, too.   

5.  Pray!

What do you do when you’re in a rut??

Anyway, I figured I’d give you all a break from the 3 cups of sugar, 3 sticks of butter, and who knows how much chocolate from the last post.  I’ve had a lot of people asking me for “healthy” and “low calorie” recipes lately…. so here you guys go!  They’re pretty tasty if you ask me.  The ingredient list is a little random…

Date and Pecan Drops

1 cup cream of wheat 

1/8 cup whole wheat pastry flour

1/4 cup applesauce

1 tablespoon oil

1/2 teaspoon vanilla

1/2 cup chopped dates

1/4 cup chopped and toasted pecans

1/4 cup coconut flakes (I used unsweetened)

Topping:

1/2 cup Splenda

1 tablespoon honey or agave

*Sprinkles, optional

1.  Preheat oven to 350 degrees.

2.  Mix all ingredients.

3.  Drop by 1/8 cup balls onto a lined baking sheet.

4.  Bake for 8-10 minutes.  

5.  While cookies are in the oven, mix together topping.  Once you take the cookies out, sprinkle the topping over cookies.  *Don’t turn oven off! 

6. Put cookies back in for another 2 minutes or so, while the topping caramelizes a little.

7.  Let cool, devour. 🙂

Triple Chocolate Challenge

The Triple Chocolate Cookies have been revisited, but Hershey’s Cocoa has two challengers.

Ovaltine and Chocolate Pudding.

Let’s meet the contestants:

Hershey’s Cocoa:  well-known, classic, rich
Ovaltine:  mom’s love him, smells great, British
Chocolate Pudding:  kids love him, name origin meaning “small sausage”.  Sorry ladies… (okay, gross.. sorry!)

Kellen asked me to make him some Triple Chocolate Cookies and I did, of course… but I don’t like making the same thing more than once, so I decided to switch up the recipe with some alternatives.  I did a little “dough poll” before and then a “cookie poll” afterward.

And the winners areee…..

Dough: Mom and dad liked the pudding dough.  I liked the Ovaltine dough.
Cookie:  Mom and dad still liked the pudding cookie.  I still liked the Ovaltine cookie… it was close for me, though, the pudding cookie came in close 2nd.

They’re all seriously good, though.  I’m glad Kellen asked for them because I never would have experimented otherwise.

Triple Chocolate Cookies: Hershey’s click here for original recipe.
*I added ½ cup TOASTED pecans to all of the cookies.  They’re optional, but I recommend using them!

Triple Chocolate Cookies:  Ovaltine


Makes about 3 dozen

• 1 cup all-purpose flour
• ½ cup Ovaltine
• ½ teaspoon baking soda
• ½ teaspoon coarse salt
• 4 ounces milk chocolate
• 4 ounces chopped vanilla almond bark
• ½ cup (1 stick) unsalted butter
• ½ cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract

DIRECTIONS

1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces milk chocolate with the butter in the microwave. Let cool slightly.
2. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in white chocolate.
3. Using a tablespoon, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 11 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers for up to 3 days.

Triple Chocolate Cookies:  Chocolate Pudding

*For chocolate pudding cookies, use above recipe, but instead of Ovaltine, use one package chocolate pudding.

Also, if you guessed that my surprise from my  last post was a camera, you’re right!!  I’m just learning how to use it, so please don’t expect much from me.  What are you tips for capturing great food photography?  I need all the help I can get!

Triple Chocolate Challenge

The Triple Chocolate Cookies have been revisited, but Hershey’s Cocoa has two challengers.

Ovaltine and Chocolate Pudding.

Let’s meet the contestants:

Hershey’s Cocoa:  well-known, classic, rich
Ovaltine:  mom’s love him, smells great, British
Chocolate Pudding:  kids love him, name origin meaning “small sausage”.  Sorry ladies… (okay, gross.. sorry!)

Kellen asked me to make him some Triple Chocolate Cookies and I did, of course… but I don’t like making the same thing more than once, so I decided to switch up the recipe with some alternatives.  I did a little “dough poll” before and then a “cookie poll” afterward.

And the winners areee…..

Dough: Mom and dad liked the pudding dough.  I liked the Ovaltine dough.
Cookie:  Mom and dad still liked the pudding cookie.  I still liked the Ovaltine cookie… it was close for me, though, the pudding cookie came in close 2nd.

They’re all seriously good, though.  I’m glad Kellen asked for them because I never would have experimented otherwise.

Triple Chocolate Cookies: Hershey’s click here for original recipe.
*I added 1/2 cup TOASTED pecans to all of the cookies.  They’re optional, but I recommend using them!

Triple Chocolate Cookies:  Ovaltine


Makes about 3 dozen

• 1 cup all-purpose flour
• 1/2 cup Ovaltine
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 4 ounces milk chocolate
• 4 ounces chopped vanilla almond bark
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract

DIRECTIONS

1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces milk chocolate with the butter in the microwave. Let cool slightly.
2. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in white chocolate.
3. Using a tablespoon, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 11 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers for up to 3 days.

Triple Chocolate Cookies:  Chocolate Pudding

*For chocolate pudding cookies, use above recipe, but instead of Ovaltine, use one package chocolate pudding.

Also, if you guessed that my surprise from my  last post was a camera, you’re right!!  I’m just learning how to use it, so please don’t expect much from me.  What are you tips for capturing great food photography?  I need all the help I can get!

Triple Chocolate Challenge

The Triple Chocolate Cookies have been revisited, but Hershey’s Cocoa has two challengers.

Ovaltine and Chocolate Pudding.

Let’s meet the contestants:

Hershey’s Cocoa:  well-known, classic, rich
Ovaltine:  mom’s love him, smells great, British
Chocolate Pudding:  kids love him, name origin meaning “small sausage”.  Sorry ladies… (okay, gross.. sorry!)

Kellen asked me to make him some Triple Chocolate Cookies and I did, of course… but I don’t like making the same thing more than once, so I decided to switch up the recipe with some alternatives.  I did a little “dough poll” before and then a “cookie poll” afterward.

And the winners areee…..

Dough: Mom and dad liked the pudding dough.  I liked the Ovaltine dough.
Cookie:  Mom and dad still liked the pudding cookie.  I still liked the Ovaltine cookie… it was close for me, though, the pudding cookie came in close 2nd.

They’re all seriously good, though.  I’m glad Kellen asked for them because I never would have experimented otherwise.

Triple Chocolate Cookies: Hershey’s click here for original recipe.
*I added 1/2 cup TOASTED pecans to all of the cookies.  They’re optional, but I recommend using them!

Triple Chocolate Cookies:  Ovaltine


Makes about 3 dozen

• 1 cup all-purpose flour
• 1/2 cup Ovaltine
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 4 ounces milk chocolate
• 4 ounces chopped vanilla almond bark
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract

DIRECTIONS

1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces milk chocolate with the butter in the microwave. Let cool slightly.
2. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in white chocolate.
3. Using a tablespoon, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 11 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers for up to 3 days.

Triple Chocolate Cookies:  Chocolate Pudding

*For chocolate pudding cookies, use above recipe, but instead of Ovaltine, use one package chocolate pudding.

Also, if you guessed that my surprise from my  last post was a camera, you’re right!!  I’m just learning how to use it, so please don’t expect much from me.  What are you tips for capturing great food photography?  I need all the help I can get!

NYC Trip/ Fig and Blueberry Scones

Wow wow wow!!!

I’m feeling a little overwhelmed about writing this post, so if it’s scattered, bear with me!

I just got back from New York and it was amazing.  We had great food, awesome entertainment, and wonderful hosts.  I am so bummed to be home; school, work, and exercise just don’t compare.  Back to reality it is…. but I don’t like reality, so I’m going to relive our trip in this post with pictures.

Also, a HUGEEEEE thanks to Alyssa for doing a guest post for me.  I hope you all made her yummy balls (ha ha ha).  They’re next on my to-do list.

You should all go enter in this amazing giveaway, by the way!

New York: Spring Break ‘11

View from Central Park… It was a pretty chilly.  I hate cold weather, but I would take it right now!

Kellen and his bro, Stuart on the subway.  I llooovveed the subway.  Freak? Maybe..

We had a pastrami sandwich at Kat’z.  It was so, so good.  I wish I would’ve taken pictures of all the food we ate.

Beautiful St. Patrick’s  Cathedral.

So. Much. Walking…

In awe of the gorgeous church.

My silly boyfriend…

…posing.  What’s new?

Taking a little photo shoot break.

View from the Brooklyn Bridge.  We walked all the way across.  So many lights!

Still loving the subway.

Times Square!

Checkin’ out the sky from the Museum of Modern Art.

Haha!

Kellen could not get enough sushi.  I’m pretty sure we ate it 3 times… and then had it for dinner the day we got home. Ridiculous.

Yumm… Donut Plant donuts.

The Met!!  So awesome.

Watching “Newsical the Musical”.  It was hilarious!!!  If you go to New York, I definitely recommend going to see it.  I laughed all the way through.

Bye, New York… 😦

Well, there’s our trip in a nutshell.  I wish I would have documented more, but it’s probably a good thing I didn’t, considering that this post already has about 50 pictures.

————

When I got home, I had a nice surprise waiting for me.   I’m going to leave you with these Blueberry and Fig Scones from the Green Market Baking Book that I wrote about last week and I’ll let you figure out what the surprise was.  😉

By the way, the book is now half off at Amazon if you click on this link.  I suggest you buy the book and make these scones because they are seriously tasty.  The outside has a nice crunch to it and the inside is soft and fluffy.  Also, I never realized how easy it is to make scones.  I was always too intimidated to make them before because they seemed like a daunting task.  Not even!!  I was unsure about the fig and blueberry combination, but it’s to die for.  For real.  If you buy the book, the recipe is on page 96.

Any guesses as to what my surprise was? 🙂

NYC Trip/ Fig and Blueberry Scones

Wow wow wow!!!

I’m feeling a little overwhelmed about writing this post, so if it’s scattered, bear with me!

I just got back from New York and it was amazing.  We had great food, awesome entertainment, and wonderful hosts.  I am so bummed to be home; school, work, and exercise just don’t compare.  Back to reality it is…. but I don’t like reality, so I’m going to relive our trip in this post with pictures.

Also, a HUGEEEEE thanks to Alyssa for doing a guest post for me.  I hope you all made her yummy balls (ha ha ha).  They’re next on my to-do list.

You should all go enter in this amazing giveaway, by the way!

New York: Spring Break ’11

View from Central Park… It was a pretty chilly.  I hate cold weather, but I would take it right now!

Kellen and his bro, Stuart on the subway.  I llooovveed the subway.  Freak? Maybe..

We had a pastrami sandwich at Kat’z.  It was so, so good.  I wish I would’ve taken pictures of all the food we ate.

Beautiful St. Patrick’s  Cathedral.

So. Much. Walking…

In awe of the gorgeous church.

My silly boyfriend…

…posing.  What’s new?

Taking a little photo shoot break.

View from the Brooklyn Bridge.  We walked all the way across.  So many lights!

Still loving the subway.

Times Square!

Checkin’ out the sky from the Museum of Modern Art.

Haha!

Kellen could not get enough sushi.  I’m pretty sure we ate it 3 times… and then had it for dinner the day we got home. Ridiculous.

Yumm… Donut Plant donuts.

The Met!!  So awesome.

Watching “Newsical the Musical”.  It was hilarious!!!  If you go to New York, I definitely recommend going to see it.  I laughed all the way through.

Bye, New York… 😦

Well, there’s our trip in a nutshell.  I wish I would have documented more, but it’s probably a good thing I didn’t, considering that this post already has about 50 pictures.

————

When I got home, I had a nice surprise waiting for me.   I’m going to leave you with these Blueberry and Fig Scones from the Green Market Baking Book that I wrote about last week and I’ll let you figure out what the surprise was.  😉

By the way, the book is now half off at Amazon if you click on this link.  I suggest you buy the book and make these scones because they are seriously tasty.  The outside has a nice crunch to it and the inside is soft and fluffy.  Also, I never realized how easy it is to make scones.  I was always too intimidated to make them before because they seemed like a daunting task.  Not even!!  I was unsure about the fig and blueberry combination, but it’s to die for.  For real.  If you buy the book, the recipe is on page 96.

Any guesses as to what my surprise was? 🙂

NYC Trip/ Fig and Blueberry Scones

Wow wow wow!!!

I’m feeling a little overwhelmed about writing this post, so if it’s scattered, bear with me!

I just got back from New York and it was amazing.  We had great food, awesome entertainment, and wonderful hosts.  I am so bummed to be home; school, work, and exercise just don’t compare.  Back to reality it is…. but I don’t like reality, so I’m going to relive our trip in this post with pictures.

Also, a HUGEEEEE thanks to Alyssa for doing a guest post for me.  I hope you all made her yummy balls (ha ha ha).  They’re next on my to-do list.

You should all go enter in this amazing giveaway, by the way!

New York: Spring Break ’11

View from Central Park… It was a pretty chilly.  I hate cold weather, but I would take it right now!

Kellen and his bro, Stuart on the subway.  I llooovveed the subway.  Freak? Maybe..

We had a pastrami sandwich at Kat’z.  It was so, so good.  I wish I would’ve taken pictures of all the food we ate.

Beautiful St. Patrick’s  Cathedral.

So. Much. Walking…

In awe of the gorgeous church.

My silly boyfriend…

…posing.  What’s new?

Taking a little photo shoot break.

View from the Brooklyn Bridge.  We walked all the way across.  So many lights!

Still loving the subway.

Times Square!

Checkin’ out the sky from the Museum of Modern Art.

Haha!

Kellen could not get enough sushi.  I’m pretty sure we ate it 3 times… and then had it for dinner the day we got home. Ridiculous.

Yumm… Donut Plant donuts.

The Met!!  So awesome.

Watching “Newsical the Musical”.  It was hilarious!!!  If you go to New York, I definitely recommend going to see it.  I laughed all the way through.

Bye, New York… 😦

Well, there’s our trip in a nutshell.  I wish I would have documented more, but it’s probably a good thing I didn’t, considering that this post already has about 50 pictures.

————

When I got home, I had a nice surprise waiting for me.   I’m going to leave you with these Blueberry and Fig Scones from the Green Market Baking Book that I wrote about last week and I’ll let you figure out what the surprise was.  😉

By the way, the book is now half off at Amazon if you click on this link.  I suggest you buy the book and make these scones because they are seriously tasty.  The outside has a nice crunch to it and the inside is soft and fluffy.  Also, I never realized how easy it is to make scones.  I was always too intimidated to make them before because they seemed like a daunting task.  Not even!!  I was unsure about the fig and blueberry combination, but it’s to die for.  For real.  If you buy the book, the recipe is on page 96.

Any guesses as to what my surprise was? 🙂

Balliiiiin’ With Alyssa from Life of bLyss

This is a guest post from lovely Alyssa. I’m so happy that she’s been kind enough to make a blog post for me while I’m out of town. Especially since she’s such a busy girl… she just ran a half marathon!!!! How awesome is that?  
Thanks, Alyssa, you’re the best! 🙂

Holla from Life of bLyss! I’m visiting pretty Katie’s blog to ramble about balls.

Don’t get too excited… (or maybe get more excited), because I’m talkin’ dessert balls. Of the truffle sort.

Sidenote: this title is inspired by my “Thumper” sign. All throughout my college years, my “sign” was “BALLIN.” It never changed. Maybe it’s why I love making balls so much.

Anyway.

I fell in love Katie’s blog the first time I stumbled on over.

Why, aside from her pretty face and her good lookin’ treats? And the fact that she won my bLyss Designs giveaway? 😉

Because I love baking. I always have, and I always will. Probably because I get to do this.

bowl-lickin’ aint a glamourous job, but someone’s gotta do it.

Lately, I’ve been crazy about the balls. And ironically, these are all “no-bake” recipes. So, sorry Katie, I’ve kind of added an oxymoron to your bloggity blog.

Now, get ready for some peanut butter pretzel balls, oreo balls, and bourbon balls. Balls, balls, and more balls.

Peanut Butter Pretzel Truffles

So, for those of you who are Reece’s fans, make a glamorous pb pretzel truffle.

You will need:

• ¼ chopped salted pretzels
• ½ cup peanut butter (I used my new favorite, Naturally More. go get that, because it’s got a fantastic flax seed crunch to it)
• ½ cup chocolate chips (I used milk chocolate, but dark chocolate would’ve been even better)

I crushed the pretzels in a ziplock baggie. 😉 Then, combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes.

Roll the peanut butter/pretzel mixture into little balls. Place on a baking sheet (lined with parchment or wax papers) and freeze until very firm. Roll the frozen balls in chocolate. Refrigerate until the chocolate is set. Repeat the chocolate coating process, and.. TA-DA! PB PRETZEL BALLS!

Oreo Balls

I made my all-time favorite truffle for Christmas parties this year. Cause who doesn’t like oreos, cream cheese, and white chocolate with a little crushed peppermint on top? 😉

For these, you’ll need:

• a package of oreos (I used regular reduced fat.. you can use the mint-filled as well!)
• an 8 oz. tub of cream cheese (also reduced fat.. obviously, my route is to eat as many oreo balls as I can for less fat grams)
• any type of chocolate chips (I used white chocolate)
• parchment paper or foil
• 2 cookie sheets

Put the oreos in a ziplock baggie and crush them with a cup if you don’t have a nice food processor (hello, ghetto post-college student life). Add the crushed oreos to a mixer and blend with the tub of cream cheese (or just knead with your hands). Then, I took the doughy oreo and made little bite-sized balls, put them on a baking sheet covered in foil or parchment paper, and keep them in the freezer for an hour.

Melt the chocolate chips one cup at a time in a shallow bowl (I used the microwave), and keep stirring to ensure it’s still a little thick. Then, take a tiny spoon or toothpick and roll the balls in the chocolate.

Stick them back on the wax paper, put them in the freezer for another hour, and you’re good to go for toppings! I highly recommend crushed peppermint, but if you add that, be sure to sprinkle them before putting the balls back in the freezer. 😉 Below, I drizzled some red icing.

Bourbon Balls

My mama makes awesomesauce bourbon balls. These babies pack a punch, so keep ‘em away from the kiddies!

• 2 ½ cups vanilla wafers, crushed (a 250g box of Christies vanilla wafers equals 2 ½ cups)
• 2 tablespoons cocoa
• 1 ¼ cups powdered sugar
• or ½ cupbourbon (or spiced rum)
• 2 tablespoonswhite corn syrup (Karo)
• 1 cup pecans, broken

Sift the cocoa with 1 cup of the powdered sugar first. Then, after combining the bourbon with the syrup, mix that in. Add the crushed ‘nilla wafers and pecans and mix well. Make that mixture into little balls.

And for the best part… completely cover them with the remaining powdered sugar. Wahoo!

Be sure to leave Katie lots of love. She rocks. And hope to see ya’ll around Life of bLyss sometime soon! Chloe and I will give you lots of kisses.

Balliiiiin’ With Alyssa from Life of bLyss

This is a guest post from lovely Alyssa. I’m so happy that she’s been kind enough to make a blog post for me while I’m out of town. Especially since she’s such a busy girl… she just ran a half marathon!!!! How awesome is that?  
Thanks, Alyssa, you’re the best! 🙂

Holla from Life of bLyss! I’m visiting pretty Katie’s blog to ramble about balls.

Don’t get too excited… (or maybe get more excited), because I’m talkin’ dessert balls. Of the truffle sort.

Sidenote: this title is inspired by my “Thumper” sign. All throughout my college years, my “sign” was “BALLIN.” It never changed. Maybe it’s why I love making balls so much.

Anyway.

I fell in love Katie’s blog the first time I stumbled on over.

Why, aside from her pretty face and her good lookin’ treats? And the fact that she won my bLyss Designs giveaway? 😉

Because I love baking. I always have, and I always will. Probably because I get to do this.

bowl-lickin’ aint a glamourous job, but someone’s gotta do it.

Lately, I’ve been crazy about the balls. And ironically, these are all “no-bake” recipes. So, sorry Katie, I’ve kind of added an oxymoron to your bloggity blog.

Now, get ready for some peanut butter pretzel balls, oreo balls, and bourbon balls. Balls, balls, and more balls.

Peanut Butter Pretzel Truffles

So, for those of you who are Reece’s fans, make a glamorous pb pretzel truffle.

You will need:

• 1/4 chopped salted pretzels
• 1/2 cup peanut butter (I used my new favorite, Naturally More. go get that, because it’s got a fantastic flax seed crunch to it)
• 1/2 cup chocolate chips (I used milk chocolate, but dark chocolate would’ve been even better)

I crushed the pretzels in a ziplock baggie. 😉 Then, combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes.

Roll the peanut butter/pretzel mixture into little balls. Place on a baking sheet (lined with parchment or wax papers) and freeze until very firm. Roll the frozen balls in chocolate. Refrigerate until the chocolate is set. Repeat the chocolate coating process, and.. TA-DA! PB PRETZEL BALLS!

Oreo Balls

I made my all-time favorite truffle for Christmas parties this year. Cause who doesn’t like oreos, cream cheese, and white chocolate with a little crushed peppermint on top? 😉

For these, you’ll need:

• a package of oreos (I used regular reduced fat.. you can use the mint-filled as well!)
• an 8 oz. tub of cream cheese (also reduced fat.. obviously, my route is to eat as many oreo balls as I can for less fat grams)
• any type of chocolate chips (I used white chocolate)
• parchment paper or foil
• 2 cookie sheets

Put the oreos in a ziplock baggie and crush them with a cup if you don’t have a nice food processor (hello, ghetto post-college student life). Add the crushed oreos to a mixer and blend with the tub of cream cheese (or just knead with your hands). Then, I took the doughy oreo and made little bite-sized balls, put them on a baking sheet covered in foil or parchment paper, and keep them in the freezer for an hour.

Melt the chocolate chips one cup at a time in a shallow bowl (I used the microwave), and keep stirring to ensure it’s still a little thick. Then, take a tiny spoon or toothpick and roll the balls in the chocolate.

Stick them back on the wax paper, put them in the freezer for another hour, and you’re good to go for toppings! I highly recommend crushed peppermint, but if you add that, be sure to sprinkle them before putting the balls back in the freezer. 😉 Below, I drizzled some red icing.

Bourbon Balls

My mama makes awesomesauce bourbon balls. These babies pack a punch, so keep ’em away from the kiddies!

• 2 1/2 cups vanilla wafers, crushed (a 250g box of Christies vanilla wafers equals 2 1/2 cups)
• 2 tablespoons cocoa
• 1 1/4 cups powdered sugar
• or 1/2 cupbourbon (or spiced rum)
• 2 tablespoonswhite corn syrup (Karo)
• 1 cup pecans, broken

Sift the cocoa with 1 cup of the powdered sugar first. Then, after combining the bourbon with the syrup, mix that in. Add the crushed ‘nilla wafers and pecans and mix well. Make that mixture into little balls.

And for the best part… completely cover them with the remaining powdered sugar. Wahoo!

Be sure to leave Katie lots of love. She rocks. And hope to see ya’ll around Life of bLyss sometime soon! Chloe and I will give you lots of kisses.