Wednesday, February 24, 2010
I've been in a cooking rut for the past two weeks. It isn't that I can't find inspiration, my bookmarks folder is bursting at the seams with delicious recipes for goodness sakes. It has much to do with the fact that I'm still (after over two years!) getting used to juggling two dinners a night. You see, I am a long time vegetarian gone mostly vegan, and my husband is a carnivore who hates cheese and garlic, (however he does love every vegetable, which is more than I can say). So this leaves me with cooking two separate meals each night. Good thing I like to cook, right?
Well sort of.
Most days I plan our menu with all the same elements, subbing orange tofu with brown rice for his orange chicken with white rice. Lasagna means cheese-less, just meat sauce in between noodles for him. Cheese-less, meatless, add eggplant, spinach and pine-nut spread for myself.
But lately I haven't done so well at the planning and by the time I've prepped, started and finished his dinner I have absolutely no energy to make mine. Then I sit down with pretzels and a small dish of melted chocolate chips and call it a night.
And it was two of these cookie dough truffles that made up the majority of my dinner on valentines day. And for once I was quite okay with being tuckered out after fixing dinner for my husband.
It is exactly what you think it is. Chocolate chip cookie dough, dipped in chocolate. And they are egg-free for those who worry (and easily adapted to be vegan). My chocolate coating doesn't look perfect but that was okay with me cause once in my mouth they were nothing short of perfect, and cut me a break, as I was dipping them in the chocolate I was balancing the phone on my shoulder so I could chat with my mom about a future vacation. And that night I found chocolate in my hair.
Chocolate chip cookie dough truffles (a love and olive oil recipe)
makes 3-4 dozen, depending on size.
2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips, or small chocolate chunks.
14 oz dark chocolate candy coating, (i didnt have any so i used chocolate chips)
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week. Or freeze for frozen treats.