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.
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.
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!
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.
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.