Cake Truffles

I had left over cake after I leveled my cupcakes and my cakes and I couldn't even think about throwing it out. So I made extra frosting and mixed it all together. OH EM GEE! It's fabulous just on its own. But, throw in some candy melt and a few accessories and it's just plain ridiculous. By todays cake rolled into a ball standards these are essentially, "cake-pops". I didn't put them on a stick however, and think they deserve an upgraded title. Truffle seemed appropriate. 

There isn't an exact recipe for this so I won't be adding one. I just threw some frosting into the cake. Fill free to play with the ratios to see what you like.  The standard is one cake to one batch of frosting. And, unless you wear gloves, be prepared to get your hands dirty. 

Break up cake and add some frosting. 

Mix it all togther.

YUM!

I put mine in the fridge for a few hours. 

Makes it a little easier to handle.

Chop, chop, chop!

I used candy coating but candy melts are fine too. 

Melt in a double boiler. 

I'm against using the microwave because I'm scared I'll burn it.

If you like the microwave feel free. 

You could also use the white chocolate if you wish.

Candy melts also come in an array of colors. 

After the cake mixture has chilled, roll them into balls. 

As big or little as you like. Mine are about 1 inch.

Then put them in the freezer. 

They need to be firm when you put them in the candy melt. 

Otherwise, they might fall apart. 

Then just coat them in the candy melt. 

Throw them in there, roll them around. 

I get mine out with a fork. 

Shake off any excess by tapping the fork against the bowl.

Put them on a baking sheet lined with non-stick foil to set.

Decorate however you wish. Or leave them plain. 

Make sure to add everything before the candy coating sets.

It sticks easier that way.

I used a variety of extra goodies on mine and I left some plain. 

White chocolate shavings.

Dark chocolate shavings.

Cocoa powder.

Cinnamon.

These are special ones. 

I coated them with ganache then put them in the freezer. 

Then rolled them in the candy coating. 

If you get ambitious, just do this very quickly. 

The ganache doesn't freeze completely and it can quickly turn very messy. 

But the end result...

SO WORTH IT!

How could you say no to that? 

You can even see the thin layer of ganache under the shell. 

I'm going to get one right now. 

Sausage Cream Cheese Casserole

I was introduced to this recipe a few years ago by a friend. I was a little skeptical about it because I'm not a big pork eater, particularly sausage. It's kind of amazing tho. This will pretty much rock any breakfast table. It's ridiculously simple to make and really easy to eat.

You need 1 pound of sausage. 

Break it up so it will cook evenly over medium heat.

As it browns, break it up some more.

You're going for something along the lines of ground beef here.

You don't want it really chunky.

Once it has been cooked through you need to drain it.

Then put it back in the skillet.

Everything's better with cream cheese. 

The whole thing...

goes into the skillet with the sausage. 

Break it up a little so it gets all melty and stir it into the sausage.

Keep stirring

Looking good!

Spray an 8x8 baking dish with Pam. 

I take a paper towel and spread it around so it's not too greasy.

All greased up and ready to go! 

Add 1/2 a package of crescent rolls to the bottom the dish.

Pinch together the perforations and stretch it up the sides.

Add sausage mixture.

Spread it around.

Add the other half of the crescent rolls.

Again, pinching together the perforations and this time pushing down the sides.

Bake at 375 degrees for 12 to 15 minutes.

It should be golden brown.

It's buttery and flaky on the outside.

Spicy and creamy on the inside. 

Win! Win!

I make it and eat it all day. 

I can't resist.

Sausage Cream Cheese Casserole

1 pound of sausage

1 8 oz. package of cream cheese

1 8 count package crescent rolls

Preheat oven to 375 degrees.

Break up sausage in a large skillet. Cook over medium heat until browned and cooked through.

Drain sausage as needed and return to skillet. With the heat turned to low, add the cream cheese.

Melt the cream cheese into the sausage.

Grease an 8x8 baking dish. Place half of the crescent rolls in the bottom of the dish. Stretch them up the sides and pinch together the perforations. 

Add the sausage mixture and add the remaining crescent rolls to the top. Again, pinch together the perforations. Also, push down the sides. 

Bake for approximately 12-15 minutes or until golden brown. 

Tip: Need a great idea for party appetizers? Instead of making a casserole, make this with individual crescent rolls. Just add the filling and roll them up. Baking according to package directions. 

It's sure to be a crowd pleaser. 

Triple-Threat Rocky Road Cookies

In the words of my sister as she bites into one of these, "OH, these cookies!!!". A look of shear pleasure washes across her face. She savors every bite of that cookie. Then goes back for seconds.

She just got home from Peru and will be staying for Thanksgiving. She follows my blog from abroad and told me that when she got home she wanted cookies. So we made cookies today. If ever there was a cookie that could be made of just chocolate, I'm pretty sure this is it. The other ingredients, while definitely in there, are completely obscured by the amount of chocolate you have to use here. Simply put, this cookie came from Heaven. I normally don't go back for seconds, unless it's cheesecake, but I'm about to excuse myself from this post just to go grab another.

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OK, now here's how you make them.

You need to chop your nuts. 

Pecans or walnuts.

Or both! 

You need 2 cups.

Spread them out on a cookie sheet and toast them in the oven.

Chop 3 ounces of semi-sweet chocolate.

This is only the beginning...

Sift your dry ingredients into a small bowl and set aside.

In a double boiler melt 1 stick of butter with

8 ounces of semi-sweet chocolate chips (more chocolate!!)

and the chocolate you chopped up.

In a large mixing bowl add your sugar and eggs.

Beat them together for about 3 minutes or so.

You'll need 1 cup of mini marshmallows.

Cut them in half.

Set aside.

Looking melty!

Stir it all together. 

You want it to be smooth.

All melty!

Yum Yum Yum!

Add the vanilla to the sugar and egg mixture.

Add the melted chocolate.

All of it!

Just dump it in there.

Mix it all together.

Add your dry ingredients and mix until just incorporated.

Sooo, as usual something always goes wrong.

I somehow lost my next few pictures. 

They're in picture heaven and I can't get them back. 

Basically they tell you to add

the marshmallows, and the pecans to the bowl,

And...

 more chocolate!!

1 1/2 cups of milk chocolate chips.

Stir it all together.

Take an ice scream scoop and scoop out your cookies.

Trust me on this one, even the most non-stick cookie sheets will still need cooking spray.

So make sure you spray your pans.

Wet your finger tips and lightly press down on the cookies. 

Then bake them for 10 minutes.

Look how chocolaty.

It might look all crunchy and crumbly on the outside.

But, the inside is chewy and gooey and melt in your mouth FANTASTIC!!

This cookie came from Heaven. 

I'm not kidding! 

Triple-Threat Rocky Road Cookies

(Recipe from: Rebecca Crump, Ezra Pound Cake)

2 cups chopped pecans, walnuts or both

6 tablespoons unsalted butter

8 ounces semi-sweet chocolate chips

3 ounces semi-sweet chocolate, chopped, 

1/3 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

3 large eggs

1 cup sugar

1 tablespoon vanilla extract

1 1/2 cups milk chocolate chips

1 cup mini marshmallows, halved

Preheat oven to 350 degrees F.

Place the pecans on a baking sheet, and toast for 7 minutes. Let them cool completely.

Generously grease your baking sheet with cooking spray.

Place the butter and the semi-sweet chocolates in a double boiler over medium heat, stir frequently. Once completely melted, set it aside.

Sift the flour, baking powder and salt into a small bowl. Set aside.

In a large mixing bowl, beat the eggs and sugar on medium speed for about 3 minutes.

Add vanilla and melted chocolate, and beat for another 2 minutes, scraping down the bowl as needed.

Add flour mixture, mixing just until incorporated.

Stir in the pecans, milk chocolate chips and marshmallows.

Use a 1 3/4-inch-diameter ice cream scoop to drop spoonfuls of the dough onto the baking sheets. Space them at least 1 1/2 inches apart. 

Wet your fingertips lightly with water, and gently flatten the cookie dough mounds.

Bake for 10 to 12 minutes, until the tops crackle and look shiny. Cool for 10 minutes before removing them from the baking sheets.