Well………… how nice that ‘Date Night Dinner’ is the day before Valentine’s Day…………I made this cookie last weekend and allI can say is, delicious. It has some of my favorite things………chocolate, raspberries, almonds……….and more chocolate. Bonus, it only serves two, so no leftovers…….wait!!!!!……. maybe not a bonus. Anyway, it was super easy to make, tastes like it took a lot of effort, and I think it looks like a million bucks.
Happy Hearts……..it’s almost Valentine’s Day! A day of hearts and romance and of course sweets. You really cannot have a Valentine’s Day celebration without something sweet. So, instead of the big red heart filled with “gamble” chocolate………you know the one where you aren’t sure what is on the inside until you bite it and then yuck…………I always got the one that had mystery filling, you know the one where you really can’t decide what the flavor is, but it’s off, and all you really wanted was the caramel or the vanilla buttercream.
Save yourself that horror and make these Red Velvet Truffles, then you know what the filling will be and you can be the “Queen”……or “King” of hearts. If you like red velvet cake these truffles will be right up your alley. They have that cakey cream cheese filling and are covered in a candy coating that is the perfect sweet for your sweetie!
4 red velvet cupcakes crumbled ( I used a box mix – replacing the oil with melted butter and doubling the amount, adding 1 extra egg, and replacing the water with buttermilk – after baking I froze the remaining cupcakes to use later)
3 ounces cream cheese
1/2 cup powdered sugar
8 ounces Ghirardelli white melting wafers
red food coloring
Make cupcakes according to instructions above and bake according to package directions.
Allow cupcakes to cool completely.
In a small bowl mix cream cheese and powdered sugar. Crumble the 4 cupcakes on top of cream cheese mixture and stir until throughly combined.
Using a small ice cream scoop (you can also use a spoon but the scoop insures uniform truffles) scoop mixture onto a cookie sheet lined with parchment or waxed paper. Place in freezer for 1 hour.
For the coating melt the white melting wafers according to package directions in the microwave. Dip each truffle into the coating letting excess drip off. Place back on lined cookie sheet to dry.
Tint remaining coating with red food coloring to desired color. Place tinted coating in a ziploc bag and cut a small piece off the corner. Decorate truffles with any design you chose. Allow the coating to harden. You can make the truffles up to 3 days ahead and store in an airtight container in the refrigerator.
Keywords: red velvet, cake, truffles, cream cheese, white chocolate, dessert
After we posted the Poor Mans Lobster Recipe………..which I know you all will be making for Valentines Day, our conversation was still about the food we served at Waldo Stubbs. It was such a large part of people’s lives, not only the place, but the food. Several readers ask if we had the recipe for Hamburger Soup, which was served every Wednesday along with a Grilled Cheese Sandwich. It was the most popular soup at the restaurant.
Well, we did not have the original recipe, but after much brain-storming, we think we have recreated the recipe. For those of you who remember the soup try it and let us know if we succeeded. If you have noooooo idea what we are talking about, just try it and you’ll know what all the fuss is/was about!Continue reading “Hamburger Soup”