Peanut Butter Cookie Cups

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If there is one truth in the universe that everyone can agree on, it’s that chocolate and peanut butter is a holy combination. A divine duo, if you will. Any dessert utilizing this decadent pairing will be an inevitable hit. It’s science!

Unless, of course, you happen to be allergic to peanuts, in which case I offer my most sincere condolences. It truly is that good

Which is why today I have yet another PB/chocolate recipe for you all today (see chocolate party bark, no-bake pb & chocolate cereal bars,  classic puppy chow, peanut butter chocolate chip banana bread,  peanut butter cup cheesecake bars, baked peanut butter cup s’mores dip) Chocolate-stuffed peanut butter cookie cups!

That’s right. 

Chocolate-stuffed peanut butter cookie cups. 

Chocolate stuffed peanut butter cookie cups

A chewy, rich, peanut-buttery cookie, cooked until golden and soft, filled with creamy milk chocolate and garnished with a drizzle, should you so desire. Goes well with a tall glass of milk and a smile. 😉 

As if that weren’t good enough, these bad boys get even better–there’s only six ingredients. That’s it! Right now, you are five ingredients away from your own chocolate-stuffed peanut butter cookie cups. All they take are a cup of peanut butter, a splash of vanilla, a cup of sugar(s), one egg, your milk chocolate of choice, and a tablespoon or so of coconut oil. 

You probably have all of those ingredients in your pantry, too. Simple and delicious. That’s how I like ’em!

To make these, you combine the peanut butter, sugars, and egg in a medium bowl, mixing until fully combined. The dough for these is rather sticky, so I recommend either chilling the dough for an hour or two before baking, or rolling the dough after running your hands under water so they’re slightly wet. It helps the dough to not stick so much!

You then put about a tablespoon of dough into each mini muffin pan divot, pressing it into the sides to leave room for the chocolate. Once that’s complete, you melt your chocolate and combine it with the coconut oil, which gives the chocolate a smoother, creamier texture without affecting the taste. You then add in your desired amount of chocolate into each cookie cup, leaving some for garnish. 

With the remaining dough, you seal the tops of the cookie cups, stamp with a fork to make the signature peanut butter cookie crosshatch, and then bake for fifteen-twenty minutes until the edges are golden and the middles are set. 

Now comes the tough part. 

You have to let them cool  c o m p l e t e l y  before taking them out of the tin, or the melted chocolate will cause the cookie cups to fall apart. Once you do get them out of the pan, however, you can drizzle with the remaining chocolate and enjoy with a tall, cold glass of milk. 

I can practically taste it now. 

Let’s get to it, shall we? 😀

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Summer Running 2.0

Running in ideal conditions is hard enough as is, let alone in 90 degree heat in 90% humidity at 9 o’clock in the morning when you could still be sleeping. Because of this, I’m up for anything that’ll make it less miserable–and why I’ve gathered a few tips & tricks to share with you and make running this summer a little more fun. 😛

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Tip #1: Go early. I know, I know. I’m cringing too. But, it makes a h u g e difference conditions-wise. For my school’s cross country summer camp, we meet at 7 in the morning, and while that is painfully early, it’s often ten-to-twenty degrees cooler and significantly less humid than it’ll be even a few hours later. Plus, by going for a run not long after you wake up, you don’t have to worry about eating something before you go. By the time you finish showering off after your run, you’re ready for breakfast and you still have your whole day ahead of you to do with what you please. It might take a day or two to adjust to running earlier, but trust me, you won’t regret it!

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watch

Tip #2: Track your runs with some sick gear. I’m someone who likes to be in-the-know and I’m proud of it. I like to know what’s going on, be it the endings of books or plot twists in movies or, in this case, my running stats. I recently broke my old green watch (RIP Garmin Forerunner 10) and replaced it with it’s older sister that’s got a few more bells and whistles. 🙂 I now use the Garmin Forerunner 25 (linked above), which not only gives you the standard features (GPS, pace, distance, etc.) but also provides bluetooth connectivity that syncs up with your phone whenever it’s turned on. Garmin also has a pretty decent app set up (it’s similar to the Fitbit app, if you’re familiar with that) where you can view your progress, as well as connect with friends or family members also on the app. This watch also can act as an activity tracker, counting steps and tracking your sleep, if you so choose. I don’t use it for this particular factor, only because it doesn’t really go with my usual style. 😉 Using a watch also makes keeping track of pace and distance much easier while running. I highly recommend it! 

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Tip #3: Get a good playlist goingMusic makes such a massive difference while running, and because we don’t get to use it during cross country runs, it makes it more of a treat when I do get to have it. It makes running by yourself a little less lonely, too. 😛 I don’t shy away from dancing at stop lights or mouthing the lyrics to myself when running, either. Makes it more interesting ;). Right now, whatever they’re playing on the radio is really workin’ for me (both country and pop 😉 ) so I’ve got a mixture of both on my playlist. Thomas Rhett (T-shirt, anyone?) and Carrie Underwood make some clutch appearances on my playlist, as does that one Ariana Grande song, Into You. So. CATCHY. The new One Republic and P!nk songs are fab, too. You can find my playlist here if you’d like to give it a listen! 😀

That’s all I’ve got for you today! If you’ve got any tips on summer running for me, I would love to hear them! Any help I can get is much appreciated. For real. 😉 

-Grace 

Mini Berry Tarts

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Happy Wednesday to ya, folks!

Today (like most days) I was craving a little somethin’ sweet. It was a gorgeous day and I had a five-mile run under my belt, so it only felt appropriate that I treat myself. 🙂 To do so, I enlisted the help of a long-time best friend (and blog follower–she’s made it on here before!): Lizzardbacon (Elizabeth works too, I guess 😉 )

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Since it was a bit on the warmer side of things (to the tune of upper-80’s, might I add), we both thought something a little lighter (but still just as delicious) was in order. A quick scroll through Pinterest and we landed on the perfect solution: mini berry tarts! 

These are the perfect summer treat. They’re light, tart, a tad crumbly, and very satisfying. They look very patriotic, too (Fourth of July is coming up, you know!). Plus, they’re mini, so you can eat six (or ten?) and be a-okay, right? 

These little tarts also come together pretty quickly, and you probably have all of the ingredients for them on hand in your very kitchen. Right now. Seriously,  go check. 😉

The base is a simple sugar cookie crust that consists of some unsalted butter, a dash of salt, a splash of vanilla, and a bit of powdered sugar. That’s it. No eggs, milk, soy, nuts…nada. 😀 Simplicity is key. 

Once the dough comes together, you make the filling by rinsing and draining about a cup of your berries of choice (it’s blueberry season!) and tossing them with some cornstarch, lemon juice, and plain ol’ granulated sugar. About a tablespoon (maybe a little less) of the mixture goes into each tart, and the leftover juice can be drizzled onto the tarts as well. 

You then pop them in the oven for about 15 minutes until the cookie turns all golden and wonderful, let them cool (maybe?), and proceed to eat the entire batch. 

I’m not kidding about that. We maybe made 15 of them, and by the time we were done taking pictures for the blog we had about eight left. And right now, two. 😈 Gotta love summer!

Ta-da! Simple and muy delicioso. 

Let’s get to it, shall we? 

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Summer Brights

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L’Oreal Pop Balm “Caring Coral” // Bobbi Brown Rich Lip Color “Guava” // Maybelline ColorSensational Vivids “Vivid Rose” // Sugar Tinted Lip Treatment “Tulip” // Bite Beauty Amuse Bouche Lipstick “Kimchi”

Summer is a time for the bright and the beautiful. The trees are greener, the flowers bold and abundant, the sun shining a little brighter, a little longer, and a little hotter. 😉 It’s like the saturation on life has been cranked up momentarily, only to be drained away come November to a bleakly-colored world of beige and grey. Granted, I love cable knit sweaters and riding boots as much as the next person, but the three-month hiatus from it all is absolutely lovely. 😀

Alright, enough soliloquizing. 😛

Let’s get to the point of this post–lipstick!

Like I said, summer is the time for the bright and the beautiful, and cosmetics are no exception. There’s nothing like a good vivid lip color to complement your sun-bronzed skin. Or, even if you don’t tan all that much, you can never go wrong with a bright pink. 😛

These five I’ve selected are my go-tos, my mains, my MVP’s–lemme break it down for you. The first, a pop-balm from L’Oreal, is a low key but surprisingly vivid coral that’s super comfortable to wear and more pink than orange. It’s on the sheer side, but can be built up if you’d like, and there’s no sparkle or shimmer in it.

The next is a step up from the first, pigment-wise, and is a Bobbi Brown Rich Lip Color that is my favorite summer shade. It’s on the more red end of the coral spectrum, and has tiny gold flecks in it. Despite this, it’s still super comfortable (you can’t feel them at all) and stays on for a long time, as long as you don’t eat a hamburger or something while wearing it, because it will wear away from the inside out. 

Getting away from the coral shades, the Maybelline lipstick is possibly the brightest lipstick I own, and probably the most flattering, too. It’s creamy, suuupppeerrr pigmented, and makes your teeth look whiter and your skin tanner. It’s not quite a Barbie-pink, not quite a firetruck red, but the perfect in between. It’s perfect. 

The Fresh lip balm is the toned-down, lower-maintenance version of the Maybelline lipstick. It’s more pink than the latter, but very comfortable. You can apply it without a mirror and still know that it looks fab. That’s always a plus, right? I kept it in my school bag along with another shade of the same lip balm because they’re perfect on-the-go kinda shades. 

And lastly, a little lipstick from Bite Beauty that can pack punch, lemme tell ya. This is the Barbie-doll, in-your-face, no-mistaking pink that is not messing around. It’s a one-swipe kinda color that’ll last for hours, and leave a rosy stain behind. If you’re not afraid of color, this is for you! I know I love it. 

So that’s all I have for you today, loves. If you’ve got any lipstick suggestions for me, I’d love to hear them! Have a fabulous day!

–Grace

 

Summer Running

XCsummerPhoto credits to Coach Lev!

With summer drawing to a close, not only does that mean an onslaught of tests and homework and an utter lack of any kind of social life, but it also marks the start of the cross country season!

*cue fireworks and confetti*

Cross country is kind of unique in that, though the season may have officially started this past Monday, a lot of the conditioning and strength-training happened during the summer beforehand, which meant a lot of running these past couple of months. I could not have done it on my own without the help of some amazing teammates and coaches, but I thought I’d share with you some numbers and tips I learned along the way on how to make the most out of your summer training. 😀

265.3 miles logged from June 8-August 15

10 weeks of summer camp made all of the runs go by so much faster, and easier to accomplish. Knowing I had somewhere to be at a specific time, and having to get my rear in gear to get there, helped to make those runs happen. Having a plan to follow throughout those ten weeks also made the runs easier to plan, and much more enjoyable than just doing the same loop every day. 

5-6 runs a week might sound like a lot, but with the amazing group of girls I was privileged enough to run with combined with the different loops and routes we’d do made the time fly. 

4 lonely treadmill runs while on vacation in D.C. My parents weren’t comfortable with the thought of me running around a big city on my own, so I was confined to the row of treadmills in the fitness center of the hotel. 10/10 do not recommend. So. Boring. 

2 pairs of running shoes carried me throughout the summer. I’m a firm believer in my Asics, particularly in their Gel Cumulus line. Knock on wood and all, but I’ve yet to experience shin splints, knee pain, or any other injuries, so I’m going to chalk it up to good genes and great shoes. 😛

1 Garmin watch that tracked nearly every mile I ran. This watch (the Forerunner 10) is the perfect size, weight, level of complexity and durability. As you can see in one of the pictures above, it’s a pretty popular watch among my teammates. I’ve run with it in the rain and dropped it multiple times, and yet it still holds up. I love being able to see how far I’ve run and the pace, too. 10/10 do recommend this watch for your average runner. Perfect! 

1 glass of chocolate milk after almost every run. I read a while ago in Runner’s World that it’s the perfect recovery drink for right after your run (<30 minutes after), and I’ll stand by that! Who doesn’t love an excuse to have a glass of chocolate milk? 😉

1 incredible team that could not have been more encouraging and supportive and all around amazing throughout the summer, coaches and teammates alike, and one that will make for an even more extraordinary season. Go Scouts!

I’d love to hear about any running you’ve done these past couple of months, or what your team (cross country or not) did this summer to get ready for your season! Have a great Wednesday!

~ Grace

School Supplies Essentials

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As much as it breaks my heart to say so, summer is drawing to a close. 

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And so, with the end of summer comes a whirlwind of shopping (which isn’t such a bad thing!). Clothes, shoes, bags (backpacks? Satchels? Who knows.), notebooks, binders, pens, highlighters, novels, textbooks, calculators, and any other random thing that could be necessary throughout the school year is purchased. It’s like stockpiling, you know? As if you’ll never, ever be able to visit another Target again. I mean, it’s the way we shop, right? Like I bought two backup packs of pencils, a backup pack of colored flares, more highlighters than I’ll ever use, an extra notebook, and an extra binder. Will I need all of that? Probably not. 

But you never know. 😉 

So I just thought I’d share with you all what exactly I bought, how I plan on organizing myself, and other tidbits worth sharing. 😀

First off is my bag. It’s a decent-sized, sturdy, reversible, vegan-leather (that’s an oxymoron, right?) tote I picked up from Nordstrom’s. It’s pretty inexpensive and holds everything–but not too much. Last year I was the epitome of a freshman with the massive backpack that clocked in at about 25 pounds. And I carried that around allllll day. So, in an effort to avoid that, I ditched the convenient but enabling backpack for this cuter tote that hopefully will help keep how much I carry around with me in check. 

Part of my problem last year was that I was pretty unorganized because I’d bought a bunch of notebooks and binders at the beginning of the year and had just hoped for the best. The notebooks were trashed by second semester, so I had to restock mid-year which was not fun. This year I got a bunch of these binder-notebook-hybrid things that are basically a five-subject notebook with plastic folder-dividers (which you can move around as needed) wrapped in a sturdy cloth binding. I got two of those, one for my morning classes and one for my afternoon classes, with a single-subject one for math. That way there’s no worry about a separate storage for papers and reading and note-taking. All in one!

I then have my planner, which is absolutely essential during the school year (I did a post on that here). I also have a teal-quilted pencil case with the same old black ballpoint pens, colored flares for color-coding my notes, highlighters, and plenty of mechanical pencils for all of those scantron tests. Oh, the wonder of a number two pencil. 😀 

The gold sparkly bag in the pictures above is kind of my miscellaneous bag, since the purse doesn’t have any pockets. In there I’m keeping a travel-sized hand lotion, a travel-sized bottle of one of my favorite perfumes (don’t worry, it’s plastic!), these little oil-blotting sheets that are absolute magic (and perfect for touchups during passing periods!), a travel-sized hand sanitizer (someone’s always sick), some post-it sized notecards on a key ring for studying and whatnot, some colored post-it strips for bookmarking pages in books, and some, y’know, other supplies, if you catch my drift. 

Minus the couple of textbooks and workbooks I’m waiting on, this is how I’m planning on organizing myself for this coming school year. I’d love to hear what your tried & true school supplies are–your plan of attack organization-wise, if you will. 🙂 

Talk to you later, guys! 😀

– Grace

Baked (Peanut Butter Cup!) S’Mores Dip

smoredip2DSC_0399I love a s’more as much as the next person (as evident in this post, this postand this post), but they’ve never been my absolute favorite

That is, until someone suggested I put peanut butter on them. 

Magic, I tell you. Irresistible with a capital “i”. 😀

So naturally, when my mom Facebook messaged me a short little video demonstrating the recipe above, it was calling my name. Super-duper easy, bakes up quick, looks kinda gorgeous, tastes amazeballs, and is perfect for parties. What’s not to like? Plus, if you’re allergic to peanut butter (or don’t like it :P) you can substitute your favorite brand of chocolate instead (*cough* Ghiradelli *cough*). 

If you’re still not convinced, just look at the pictures above. Yep. Keeeeeeeeep looking. Those golden, melty marshmallows mixed with gooey chocolate and peanut butter, served warm on a crispy graham cracker with a tall glass of milk. Mmmhmm. That’s about right. 

Recipe below! 😉 

Oh, and feel free to comment your favorite way to make a s’moreCharred marshmallow, or barely toasted? Milk, dark, or white chocolate? Chocolate chip cookies instead of graham crackers? A rolo instead of a square of chocolate? The possibilities are endless! 😀

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Iced Coffee Break

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When it’s 80 degrees, sunny, and you’re in between shifts at work, sometimes you just gotta take a little break outside with a good book and a tall glass of iced coffee. 

Especially when that glass happens to be filled with a homemade iced vanilla latte. Oh, yes. We’re gettin’ crafty here because sometimes Starbucks is just a little too expensive (it’d be $4.15 for a grande–who does that?). 

Plus, with this lil’ homemade version (which takes two minutes and virtually no skill, other than knowing how to work a Keurig), there’s no syrups or bug juice involved (we all saw that story, right?), and it can all be done from the comfort of your own home. 

To make, use your favorite regular coffee (not decaf, because we need that caffeine! We’re in between shifts, remember? 😉 ), and pop it in the Keurig. Brew about eight ounces, and pour over ice. Add in a quarter cup of milk (skim, 2%, half and half, it’s up to you), a tablespoon of sugar, and a teaspoon of pure vanilla extract. Stir. Sip. Smile. You’re done!

After making this simple little drink, fulfilling the “iced coffee” portion of an “iced coffee break”, plop down in your favorite sunny spot outside with your drink in one hand and your current read in the other. Right now, I’m digging this book called Etiquette & Espionage, which is steampunk meets Austen-era gentry meets Secret Service. All done in petticoats and corsets. Pretty darn cool, right? I love having a stack of books to read during little breaks like this–if you guys have any suggestions, please, feel free to leave a comment below. I’d love to hear what you’re reading!

[yumprint-recipe id=’20’]Until the next iced coffee break ;), 

– Grace

 

Chocolate Party Bark

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Hello, lovelies! I come to you on a bright Saturday morning with an equally bright, colorful recipe (and a fun name to boot!)–chocolate party bark.

That’s right, folks. 

A smooth combination of some good ol’ Ghiradelli semi-sweet and dark chocolate over crunchy, salty pretzels, and topped with a motherload of all things sweet and salty–popcorn, peanut m’n’m’s (not advised if you have a peanut allergy :P), sprinkles, and, of course, some peanut butter (which, as I found out, does not freeze. It kinda just stays peanut-buttery). 

Par-tay, amiright? 😉

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So I call this party bark for two reasons: 

1. Because of all of the texture and flavor and craziness that’s going on in one little snippet of this bark, it’s like a party in your mouth *cue party emojis*.

2. This kinda combines all of the snacks you’d find at a social gathering–a.k.a. a party–in one go–you’ve got your salty snacks covered with the pretzels, the quintessential popcorn, and your sweet treats (the m’n’m’s and the chocolate). It’s kinda mindblowing if you think about it–so much crammed into something so simple. 🙂

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Random tangent, but on the topic of things that are mindblowing, I found this website that puts everything in perspective, if you know what I mean. Not in the moral way where you realize how you literally have no real problems because there are kids going hungry in the world while you’re sittin’ here with a bowl of party bark at your fingertips–

Ahem. There’s a time for all of that, but that time is not now. Back to perspective. 🙂

It’s in the physical aspect, meaning that this website takes very smallest piece of matter known to man (the proton nucleus of a hydrogen atom, if you were interested) and the largest thing we know of (the observable universe, naturally) and puts both of these on a sliding scale with everything in between, from the Statue of Liberty to the Virgo Supercluster to a blue whale. It’s mind-boggling to me just how huge everything is and, at the same time, how there’s practically a separate universe underneath our fingertips that’s microscopically, almost inconceivably small. I love this kind of stuff, and thought I’d share it.

If you want to check it out, you can find that website here, and a video from Buzzfeed with a similar mind-boggling theme here. I recommend both! 

Now. 

If you’re anything like me, after watching these, your mind is utterly melted and you’re stumped by the complexity of it all. So, to give our fried brains a break, let’s get back to something a bit simpler–party bark! 

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Like I said, these are pretty darn simple to make–you’re looking at all of the ingredients you’ll need right here (minus the peanut butter. I added that later. Oh, and the sprinkles, too!). To make these, you need a cookie sheet lined with parchment paper, a bowl filled with 3 cups of your favorite chocolate chips (I used a combination of semi-sweet and 60% dark), some popcorn, a bag of pretzels, a handful of m’n’m’s, and some colorful sprinkles to make it look pretty. All you gotta do is melt the chocolate, line the parchment paper with a couple of pretzels, pour the chocolate over the pretzels, making sure it’s smooth, even, and not too thick, and then top with whatever you please until your heart’s content. You then pop it in the freezer for oh, half an hour or so, and bam. Chocolate party bark. 

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I mean. 

Can we just. 

Glorious. Simply glorious. 

Before we get into the recipe, I’d like to say something about the PB. I don’t recommend using it, because it doesn’t freeze right, and though it tastes delicious, it feels kinda greasy when you’re holding a piece. I’d recommend using white chocolate or something instead. That’s all. 😀

So. Let’s get into it, shall we? 

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Chocolate Chunk Cookie Dough Truffles

CDTcoverGood morning, lovelies! Today is a wonderful day. The sun is shining, I got my run in for the day, and I have these bad boys to keep me company. 

The ‘bad boys’ I reference are, of course, an inanimate combination of flour, sugar, and butter, amongst other things (and chocolate, duh). They are everyone’s favorite part of baking cookies (licking the spoon 😉 ) without any of the worry that you might get salmonella from raw eggs (has anyone really? From cookie dough?) all in a bite-sized, chocolate-coated, crushed-graham-cracker-sprinkled bite. 

Delectably adorable, no? 😛

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I don’t know if y’all would notice (ha! I’m not Southern :P), but I did try and switch up the background a bit. Those red and blue checked cloths are nice, but a bit repetitive, dontcha think? I think this green and white paisley is kinda sophisticated–I digress. 

They’re pretty easy to make, too! I mean, it’s not exactly rocket science to whip up some chocolate chip cookies, and these take all of the complicated stuff out of an already pretty average task–no worrying about baking-soda-to-baking-powder ratios, or preheating the oven to exactly the right temperature, or having burnt edges and wobbly middles because your dang oven just can’t cook evenly–

I’m rambling, aren’t I? 

Whoops? 😉 

Anywhoo, if you’ve got a stand mixer (heck, even if ya don’t), you can make these bad boys. All it takes is a bit of butter, some sugar, flour, salt, vanilla, and some good ol’ chocolate chips. 

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P.S. The chocolate’s not fuzzy, it’s just the condensation from being in the freezer–I photographed them right after they came out because they’re best served cold (more on that later)–moving on!

Alrighty, so. To make these, you’ll take your somewhat softened (or slightly microwaved) stick of butter and some light brown sugar and beat it all together until it’s fluffy. You’ll then add in your flour, vanilla, and salt, mixing it together until it looks something like this. 

DSCN2778You’ll then take your preferred form of chocolate chunk–chocolate chips, m’n’m’s (how many apostrophes are there??), candy bars, or a giant bar of chocolate hacked into squares with a big knife (what I did because we didn’t have any chocolate chips and I didn’t feel like going to the store 😉 )–and stir it in. Taste test. Add whatever needs adding–like milk, for texture purposes, or a splash more of vanilla–and move along. At this point you may want to stick the dough in the fridge for a bit so that it sets more and isn’t as sticky–easier to roll into balls later. 😀

DSCN2780After you’re good and happy with your dough (and if you can stop eating it enough to actually roll it into the truffles–will power!) you will do just that. You can use a spoon, or an ice cream scooper, or a fancy cookie dough scooper with an automatic release, or your hands (a la moi) to roll the dough into bite-sized spheres…nuggets…lumps…you get the picture. I recommend doing this on wax paper as opposed to tin foil or parchment paper because the dough will come off much easier and won’t freeze to the material (it’s a problem, I tell you). 

DSCN2788To make them look as good as they taste, all you have to do is melt two chocolate bars (who has time for fancy melting wafers or tempered chocolate?), and get some graham cracker crumbs. You’ll take the frozen nugget of dough, dunk it in the melted chocolate, and stick it in the graham cracker crumbs. Optionally, you can then try to be all artsy like that and drizzle them in some more chocolate. These will then go back into the freezer for at least half an hour (so that chocolate can set), and then are ready to be served. 

DSCN2798As far as storing them goes, I suggest keeping them in the freezer until you are ready to eat them–the cookie dough is still cookie dough, meaning that it’s still a bunch of uncooked butter, flour, and sugar that will get all melty and sticky if left out too long. The cold plays great with the texture of them, though, because the chocolate topping is hard, but then the dough is soft and thick, and the chunks of chocolate melding both perfectly. I would suggest using semi-sweet chocolate, because milk would be too sweet and bland, and dark chocolate would add a bitter edge to the truffle. I mean, who wants bitter cookie dough? 😛

DSCN2804Now that you have an upclose look at the glory of these truffles (they’re absolutely delicious–my siblings were fighting over them, I kid you not)…

Let’s get to it, shall we? 

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