White Russian Cake Truffles

Hey gang, how’s your new year going so far?

I’ve been focusing on a couple of new brand-collaboration projects that I’m super excited about.  One is with socially conscious Peanut Butter Americano, and another is with Brooklyn-based Stagg Jam & Marmalade.  It’s personal projects like these that glue together the days that I’m freelancing as an assistant food stylist.  I’m still not quite accustomed with the freelance lifestyle, even though I’ve been at it for almost a year.  I’m the kind of person that likes to know exactly what I’ll be doing next week at this time.  While a freelance lifestyle seemingly offers more control because you can turn jobs down, I’m still in the skills-absorption phase and I really don’t want to say no to any new experience.

As always, getting me through this learning process demands the occasional sugary pick-me-up.  Take a look at these White Russian cake truffles!

If you’ve ever been to a bar with me, you know that I always go for the sweetest drink on the menu. White Russians have been my favorite cocktail for as long as I can remember.

If a dessert could be a winter puffy jacket, it might look (and taste) something like this.

These cake truffles are SUPER easy to make and look classy as can be.  It’s never too late for New Year’s cheers, especially when they’re in cake truffle form.  These guys also make for a perfect Valentine’s Day offering for your sweetie…

Scroll down for the recipe!

White Russian Cake Truffles

Ingredients:

  • 1 box white cake mix
  • 3 eggs
  • 1/3 cup oil
  • 3/4 cup water
  • 1/4 cup and 1/3 cup Kahlua
  • 1/4 cup vodka
  • two 12 oz containers of vanilla frosting
  • 1 bag white chocolate chips
  • sprinkles

Instructions:

  1. Bake the cake mix according to box instructions, but also add 1/4 cups Kahlua and 1/4 cups vodka.  Allow to cool.
  2. Crumble cake and mix with your hands.  Incorporated the frosting.
  3. Add another 1/3 cup Kahlua and mix well.
  4. Form into balls, about a half of a tablespoon each.  Place on a parchment lined tray and put in the freezer for at least 30 minutes.
  5. Pull truffles out and reshape them into balls.  They are easier to shape when they’re frozen.
  6. Warm up 1/2 cup of white chocolate until liquid form.  Dunk each truffle in the hot chocolate.  Allow to drip over the bowl, so that the truffles don’t form feet.
  7. Add sprinkles immediately before the chocolate cools.

You can also use this cake truffle technique with cakes that you’ve made from scratch.  It’s a great way to use up leftover cake from your other layered cake projects.

One of my favorite brands to order sprinkles from is Fancy Sprinkles.  They have some super cute Valentine’s Day mixes!  And they make vegan sprinkles too.

 

 

White Chocolate Rose Cookies

Have you seen Beauty and the Beast at the theater yet?  Make these cookies before the last enchanted rose petal falls!

Here’s my simple recipe for rose white chocolate cookies, perfect for spring cookie plates at your upcoming family gathering.  Easter is only a couple of weeks away, after all!  With sweets like these, everyone will want to be your guest… Made with rosewater, dried rose petals, and all the glitter you desire, these cookies are sure to draw a crowd.  When it comes to spring recipes, cookie bling is the way to go.

Scroll down for the recipe!


 

White Chocolate Rose Cookies

Ingredients:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 oz. cream cheese, at room temperature
  • 1 cup sugar
  • 1 egg
  • 1 tsp. pure vanilla extract
  • 1 tablespoon rosewater
  • 3 ½ cups all-purpose flour
  • 1 tsp. baking powder
  • 1 pinch of salt
  • 1/2 cup white chocolate chips
  • For decoration, use edible glitter disco dust and dried rose petals.

Directions

  1. Combine butter, cream cheese, and sugar in a large bowl, and cream for several minutes. When light and fluffy, beat in the egg, vanilla, and rosewater.
  2. Whisk flour, baking powder, and salt in a separate bowl. Slowly add the dry ingredients to the butter mixture until just combined.
  3. Mix in the white chocolate chips.  Stir until evenly distributed.
  4. Heat oven to 350 degrees. After refrigerating the dough for 30 minutes, use cookie cutters to cut shapes, pulling away the scraps to avoid moving and distorting the cookies. If the dough gets too soft to work with, refrigerate it again for 15-30 minutes.
  5. Bake for 7-10 minutes, or until the cookies start to color on their edges. Let them cool completely before decorating.
  6. Sprinkle with rose petals and edible glitter!