Egg free Cookie dough truffles

Yep, you read right. I said egg free and you wouldn't be able to tell.

Ingredients:
1/2 cup butter
3/4 cup brown sugar
1 t mexican vanilla
2 1/2 cups flour
1 14oz can sweetened condensed milk
3/4 cups mini chocolate chips
1 12oz bag chocolate chips
2T coconut oil

Cream together brown sugar & butter until well combined - Add the vanilla & mix – Then alternately add in the sweetened condensed milk & the flour, mix till combined - Add the mini chocolate chips - Chill the dough for at least 1 hour.

Using a cookie scoop, scoop the dough & roll each scoop into a ball & place on a lined cookie sheet – Once all the dough has been used, freeze for another hour.

In a microwave safe bowl, combine the chocolate & the coconut oil – Placing frozen dough on skewer, dip into the melted chocolate –Spin it around to make sure it’s fully covered & use a fork to life off the stick and lay on the sheet – Store in fridge.

 

Pineapple vodka

When we were in San Francisco last year, we went to Little Italy. We came across this bar that had a huge jar of pineapple on the bar filled with vodka. We ordered a couple of shots and man was this stuff delicious. You couldn't even taste the vodka, which can get a person in trouble.

Well we have been wanting to throw a summer party, but time got away from us. So we are throwing a "End of summer, holy shit it's fall" party.

I decided to make the pineapple vodka and it's been marinating for a few weeks now. The little sips I sample are tasting rather good.

The bartender told me that the fruit can stay in there for about 2 months limit, before it should be changed. I can't wait for our friends to try this. I do recommend if you make this, have a 2 shot limit.

 

 

 

 

 

 

 

Caramel salted chocolate cupcakes

Thank god fall is finally here. I love Starbucks Pumpkin spice latte & their Caramel salted cupcakes. While I personally don't think pumpkin cupcakes sound that good, I thought the salted caramel did.

These were very moist, they have a great balance of caramel, chocolate and bit of salt.

Ingredients:
¾ cup sour cream
4 eggs
½ cup water
½ cup oil
Box of devils food chocolate cake mix
1 small box instant chocolate pudding

Filling:
16oz Marzetti (halved)

Buttercream-3 1/4 cup confectioners’ sugar
1 cup butter, softened
Marzetti caramel (remaining caramel)
1 T Sea Salt

Preheat the oven to 350 - Beat the sour cream, eggs, water, & oil together in a large bowl until mixed - Add cake mix & pudding mix - Place batter in cupcake cups - Bake for 20 minutes -When the cupcakes are done, allow them to cool - Remove center part and fill with caramel- Add the top of the removed piece of core cake on top of caramel.

For the frosting-
Beat the butter until it’s creamy - On low speed; add the powdered sugar until well blended - Add the caramel - Turn mixer on high until blended – Load into a pastry bag & pipe on to cooled cupcakes

Melt 1/2 a cup of chocolate chips in a microwave - Spread out melted chocolate on wax or foil sheet - Freeze for 10 minutes - Remove from freezer and break into pieces - Sprinkle a few pieces of salt on the cupcakes and top off with broken chocolate piece.

Orange creamsicle cupcakes

Here's my boozy version of the orange creamsicle. Not to toot my own horn but they were delicious.

Ingredients:
1 box Betty Crocker white cake mix
1 cup 2% milk
1/4 cup triple sec
1/3 cup vegetable oil
3 egg whites
Orange food coloring

Here we go:
Pre-heat the oven to 350 - In large bowl, mix cake mix, triple sec & milk - Add in the oil, egg whites & food color (if you want it something other then white). – Mix with an electric mixer on medium speed for 2 minutes - Spoon batter evenly among 24 cupcake liners – Baker for 17 – 21 minutes.

Buttercream:
3 1/4 cup confectioners’ sugar
1 cup butter, softened
3 T Orange whipped cream vodka (no more then 4)
1t OJ  (optional)
Orange food coloring to your desired color

Beat the butter until it’s creamy - On low speed; add the powdered sugar until well blended - Add the vodka - Scoop out half the butter cream & then add in the coloring and juice - Turn mixer on high until blended – load into a pastry bag & pipe on to cooled cupcakes.

Tip- I laid the bag flat with a large spatula in the middle and I scooped in the white buttercream and then the orange so I would get a spiral effect.

I used a vanilla mousse for the filling