I am noticing a pattern in myself...I am making lots of desserts lately which is bad because Lent is upon us. I do not give up sweets as there are other things that I sacrifice (enough high horse already!) but since most other people give up sugary goodness I should not add to their agony. BUT I did promise that I would post this recipe last week and I haven't done it yet.
In an effort to stop the dessert madness, I have chosen some other foods that I have been wanting to make: Look for recipes for Curried Egg Salad (mayo replaced with plain yogurt!), Black Bean burgers and Turkey Empanadas (that one will be a challenge).
So without further ado.
Oh, and THE NOTES that are with this recipe are NOT mine, they are the author's of the recipe I got it from...the blog which I cannot remmeber. :( sorry yo.
COOKIE DOUGH BALLS
What I ended up doing was using my cookie dough scoop to form rough shapes on a cookie sheet. Then I placed them in the freezer for approximately 15 minutes. After chilling them, I was then able to roll them into balls. After rolling them out, I placed them back in the freezer for 15 minutes before dipping.
I found the best way to dip these was to use a fork. Place the rolled dough on a fork and immerse it in the chocolate; tap the fork against the edges of the bowl lightly to remove the excess chocolate. Invert the truffle onto a baking sheet - more likely than not, the top of the truffle will be slightly exposed since it was the side that was stuck to the fork. Drizzle some melted chocolate over the top and smooth it over
1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (I omitted these)
1-1/2 lbs semi-sweet chocolate candy coating, chopped (I used the same chocolate recipe for these as I did the chocolate covered pretzels)
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts.
Shape into 1 inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 or until firm.
In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes.
If desired, remelt remaining candy coating and drizzle over candies. (I drizzled white chocolate over mine - approx. 1/2 cup chips with 1/2 tsp shortening.) Store in the refrigerator.