Monday, March 29, 2010

Last treat Before Passover: Nilla Wafer/Donut Hole "Cake" Balls

Passover starts tonight and while last night consisted of my mom, sister, and I baking loads of kosher for Passover desserts, I made these to get rid of the opened cookies and such.  Perhaps they were one of the best truffles I have ever made -- partially because they combine my favorite treats: Marshmellow fluff, Nilla Wafers and Pom Pom Donuts! No joke, I usually just dip the nilla wafer into the fluff to make a little sandwich but seeing the pom poms on the table just sparked my mind!

In the food processor, grind half a box of Nilla Wafers until they are fine crumbs:

Then add 4 tablespoons of cream cheese --having it room temperature makes it easier to incorporate

At this point, I also added 3 hefty spoonfuls of fluff..I love fluff!

Use your hands, or if you want to be clean a spoon, and mix until combined

BUT WAIT! There were Pom Pom Donut Holes on my kitchen counter, humph...why not incorporate those into these truffley balls of deliciousness.  So go ahead and crumble in about 12-15 donuts, or as many as you got!
Since the doughnut holes had the glaze on them, you dont need to add more fluff but you can if you want, I added another spoon full to make sure all the filling stayed stuck together

Mix is until all conbined

Form into small balls and freeze for about 15 minutes or until they are chilly

Uh Oh! Camera DIED so while I ran upstairs to charge it I dipped them into white chocolate, add some vegetable shortening so they dont crack! My friend Claudia told me this and boy have I never been happier!!!!

I then drizzled with some "dark" chocolate for aesthetic appeal and to add a more "chocolatey" bite to them.
Holy yum!!!!

These are almost a "throw what you got on hand in" type of treat. For example, try with oreos and chocolate doughnuts or graham crackers and sprinkles...the possibilities are endless!!

Off to Passover Sedar!! Happy Holidays to those observing and if not, go make these! Seriously, they are that good!

With love and cupcakes,

Sunday, March 28, 2010

Milk Chocolate Potato Chip Tart (Kosher for Passover)

The Milk Chocolate Pretzel Tart is perhaps one of the most delicious tarts out there but obviously NOT kosher for passover.  So instead I made it with potato chips (and kosher for passover Cake Meal) I went to prep the crust again and accidentally used real flour! Bad news, not only could I not use it because well there was flour in it but it did not work! It was a sticky mess... So unfortunately if your not keeping passover but you want the potato chip crust either use the cake meal or increase the flour.

For the crust I got some Utz Potato Chips -- both salted and unsalted and used 3 parts of salted to about 2 parts of unsalted -- basically just threw some more salted into the bowl

And crushed them with my hands until they were mostly small with a few larger pieces
Blend 1 stick unsalted butter (softened)

3/4 cup confectioners sugar
and 3/4 cup of the smushed potato chips until "creamy"

Then add 1 large egg :
look! I got a double egg, TWINS! Good thing I cracked it into a cup first otherwise UH OH might have had to restart :/

Well now add 1 large (not double) egg

Now the flour: the ratio of cake meal to flour is 5/8 cup cake meal for ever 1 cup
So the recipe calls for 1/2 cup of flour so that is 1/4 cup plus HALF of a 1/4 cup measuring cup (complicated, I know)
Now mix until combined
Finally, add 1/2 cup of the potato chips and stir (or blend for a few seconds) until combined 
Dump it out onto plastic wrap and cover with another sheet.  
Form into a circular disc and refridgerate for 30 minutes
Then take it out and roll into a 12 inch circle
and place over a 10 inch tart plan and form, repairing any "issues"

Cover with parchment and refridgerate for ANOTHER 30 minutes..
Cover with parchment and fill with pie weights and bake for 30 minutes, or until nearly set
The rest is the same as the Pretzel Tart so head over there for specifics but here a slew of photos of the rest:

With love and cupcakes,

Recipe adapted from Food & Wine Magazine
Milk-Chocolate Tart with Potato Chip Crust


  1. 1 stick unsalted butter, softened
  2. 1 1/4 cups coarsely crushed potato chips
  3. 3/4 cup confectioners’ sugar
  4. 1/4 plus 1/8 cup of Cake Meal (Kosher for Passover)
  5. 1 large egg
  6. 2 ounces bittersweet chocolate, melted
  1. 1 1/2 cups heavy cream
  2. 3/4 pound milk chocolate, chopped
  3. Maldon sea salt, crushed potato chips and crème fraîche, for serving

  1. Make the crust: In a standing electric mixer fitted with the paddle, beat the butter with 3/4 cup of the potato chips and the confectioners’ sugar at low speed until creamy. Beat in the flour and egg. Add the remaining 1/2 cup of potato chips, being sure to leave some chip pieces intact. Flatten the dough between 2 sheets of plastic wrap and refrigerate until chilled, at least 30 minutes.
  2. Preheat the oven to 350°. Roll out the dough between the sheets of plastic wrap to a 12-inch round. Peel off the top sheet and invert the dough over a 10-inch fluted tart pan with a removable bottom. Press the dough into the corners and patch any tears. Trim the overhanging dough and refrigerate the shell for 30 minutes or until firm.
  3. Line the shell with parchment paper and fill with pie weights. Bake for about 30 minutes, until nearly set. Remove the parchment and weights and bake for 10 to 15 minutes longer, until the tart shell is firm; cover the edge with foil if it darkens too much. Let the shell cool completely. Brush the melted chocolate over the bottom and up the side and refrigerate for 10 minutes, until set.
  4. Meanwhile, make the filling: In a medium saucepan, bring the cream to a simmer. Off the heat, add the milk chocolate and let stand for 5 minutes. Whisk until smooth. Transfer the filling to a bowl and let cool to room temperature, about 1 hour.
  5. Pour the filling into the shell and refrigerate until set, at least 4 hours. Sprinkle lightly with sea salt and crushed chips. Cut into wedges, top with crème fraîche; serve.

Tuesday, March 23, 2010

Thin Mint Truffles

Yes it is Girl Scout cookie season as most of you already know and yes I am addicted to Girl Scout cookies.  During lacrosse practice yesterday I started to think "How good would those Oreo Truffles be with Thin Mints!"  And hey, I need to get some of the 15 boxes we ordered outta the house, however, the 3 day long black out did help.

My friend Zoe, who also loves to bake, said to wait and we can make them together.  I was super happy except she had an ambulance meeting to go to and I REALLY wanted these truffles so I amde them anyways..I know I know, how rude but if and when you make these you will understand. Sorry Zoe!  But no worries because after our lacrosse practice on friday Zoe, Claudia and I are planning to bake! YAY--makes me happy.

Thin Mints. Cream Cheese. Chocolate. Can I ask what could go wrong?
Begin my rummaging through your cabinet searching for the last unopened box of Thin Mints.  Don't worry, I still got some in my freezer I have a week to finish until Passover, shouldn't be an issue.

Now open one sleeve and dump into the food processor (or mini chopper because mini seems to be so much more convenient--have you seen those Baked By Melissa Cupcakes?! I can eat a whole box in one bite!!)

and grind to teeny bits.
 and dump into a bowl

Now repeat with the second sleeve of cookies.

Now time for the cream cheese...

I started with 4 tablespoons of the gooey stuff
 but added another tablespoon of cream cheese to get it to the right consistency
but boy was it hard to incorporate--the fork method failed

so I resorted to my hands

Once all incorporated--roll into balls and freeze like you do with the cake balls.  Freeze for about 15 minutes or until cold enough to dip into chocolate without it falling apart

Once ready--melt the chocolate in the microwave for 1 minute. 

Then dip each ball individually into the chocolate 

allow to cool on wax paper.

drizzle to cover all the imperfections

They got great reviews from daddy and friends at school! 

I'm feeling sick from all the work and lacrosse so I am heading to bed to do all my English homework..

With love and cupcakes,


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