Sweet Success

For years I have baked sugar cookies that tasted good but did have the visual effect I wanted to achieve: an even, consistent height and straight sides. I would like to thank Paula at Salad in a Jar for showing me the light. Her method is based on tips from Baking: From My Home to Yours. Although I have that cookbook, I had not tried the method prior to seeing Valentine's cookies on Paula's blog.

Valentine Red Velvet Cake Truffles

I made red velvet cupcakes for a church dinner (a future post!) and decided to make cake truffles with some of them. I've never had much luck dipping chocolate, but I read tips from several blogs then purchased some decent chocolate and followed the package directions for melting it. I was pleased with the results, and these truffles will go to my husband's staff for Valentine's Day.

Red Velvet Cake Truffles
3 cups red velvet cake crumbs
1/2 cup cream cheese frosting
Baker’s Premium White Chocolate Baking squares

Make crumbs with food processor. Mix thoroughly with frosting till crumbs are completely moist and hold together well. Form as many 1 inch balls as possible – I got about three dozen. Cover with plastic wrap and refrigerate until firm – I did mine overnight.

Melt chocolate according to package directions; dip balls into melted chocolate, gently shake off excess, and carefully place on waxed paper. Let set until firm. I garnished with alternating drizzles of melted dark and white chocolate. Store in airtight container in refrigerator.