By Kyle Lovern
December 1, 2013
It’s officially the Christmas season once again.
Along with it comes that urge to cook, cook and cook some more. Most all of us have recipes that we use just for this time of year. They are special family favorites that the family looks forward to eating each Christmas.
After a while we may want to try something different. A couple of years ago I came across a new recipe and thought it would be one I would like. It was called Chocolate Chip Cookie Dough Truffles.
I am one of those people that like to eat cookie dough. I won’t because of the danger of salmonella poisoning from the eggs. This recipe uses no eggs and is safe to eat. It calls for chocolate bark for the coating but I used white chocolate and added the Christmas colored sprinkles to make it pretty for the holiday.
To use for other occasions you can use which ever color almond bark you choose and sprinkle any holiday colored sprinkles you like or melt and drizzle the opposite flavor almond bark over the top of the truffles. For example if you use dark chocolate to coat your cookie dough balls, use the white chocolate to drizzle a little over the top. You can take a pretty Christmas plate and place these on it and wrap it in plastic wrap, add a bow and it would make a nice gift for someone
For our annual Ladies Auxillary dinner, I place a few into the small decorated, zip lock treat bags and passed them out. They went over well with the ladies and it makes me feel good giving gifts from my kitchen.
Until next time…….