Gifts For You Now Personalized Treat Jar with Cake Truffles
These Pistachio Crusted Chocolate Cake Truffles are another foray into combing something savory into a dessert. It is also a part of the Simply Sesame Blogger Recipe Challenge. “I participated in the recipe challenge for Simply Sesame. I received product samples to use in my recipes. The views expressed here are entirely my own.
All the Sesame Spreads are 100% natural, contain no additives or preservatives and are gluten free. For my recipe, I chose the Simply Sesame Pistachio Morsels and a hint of cardamom which pairs beautifully with the dark chocolate cake used to make these truffles.
The inside of each truffle is firm with tiny bits of pistachio from the sesame seed paste and the crunch from the pistachios on the outside make for a perfect single serve treat.
1-18.25-ounce box Chocolate Fudge cake mix
3 TBS Simply Sesame Pistachio Morsels with a hint of Cardamom
2 TBS chocolate frosting
1 ½ cups finely chopped pistachios
Bake the cake as directed on the box, using a 9-by-13-inch cake pan. Once the cake is cooled, crumble it into a large mixing bowl. Add the 3TBS of Sesame Pistachio Morsels with a hint of Cardamom and the 2 TBS chocolate frosting and mix with a large wooden spoon until well combined. If the mixture isn’t moist enough to hold its shape, add 1 tsp of the sesame spread and 1 tsp of chocolate frosting at a time until it is. You can roll the truffles into 1 ½ or 2 inch balls by hand or use a small cookie scoop, then roll in finely chopped pistachios. Once they are rolled place them on a parchment covered baking sheet and place then into the refrigerator to chill for at least an hour.
- 1-18.25-ounce box Chocolate Fudge cake mix
- 3 TBS Simply Sesame Pistachio Morsels with a hint of Cardamom
- 2 TBS chocolate frosting
- 1 ½ cups finely chopped pistachios
- Bake the cake as directed on the box, using a 9x13-inch cake pan.
- Once the cake is cooled, crumble it into a large mixing bowl.
- Add the 3TBS of Sesame Pistachio Morsels with a hint of Cardamom and the 2 TBS chocolate frosting and mix with a large wooden spoon until well combined.
- If the mixture isn’t moist enough to hold its shape, add 1 tsp of the sesame spread and 1 tsp of chocolate frosting at a time until it is.
- You can roll the truffles into 1 ½ or 2 inch balls by hand or use a small cookie scoop, then roll in finely chopped pistachios.
- Once they are rolled place them on a parchment covered baking sheet and place then into the refrigerator to chill for at least an hour.
Simply Sesame products can be ordered here and are also available on Amazon.com.
An Easter Garden Dessert Table with fun accents that can be found in the lawn and garden section of your favorite big box store.
It was so much fun and I am so proud to have collaborated with my daughter Samara from Baby Cakes on this Easter Garden Dessert Table. About a month ago I sent her an inspiration board with the ideas I had for the table and she took it from there.
These hand piped cookies are not only beautiful but they are delicious! Baby girl is artistic and has a steady hand. She individually wrapped each cookie, packed them in smaller boxes, placed them in a larger well cushioned box and sent them to me. Thank you Punkin I love you in big ol gigantic bunches.
Not only did I set out two acrylic trays of her cookies, I also used them as decoration around the sides of the cake and on top of it along with a Cookies and Cream Chocolate Bunny. This isn’t a wordy post but will be filled with pictures. I hope you enjoy it!
Chocolate Layer Cake filled and frosted with Fluffy Vanilla Buttercream.
Carrot Cupcakes with Lollipop toppers. Recipe from Something Swanky
Large Chocolate Cake Truffles are stuffed with Chocolate Covered Cherry Cordials. Say that 10 times fast!
These stuffed cake truffles are nestled in edible cookie cups also from Baby Cakes.
The fencing used here was only $5.00 from the lawn and garden section at Big Lots! I also used Paper flowers from the Dollar Store for the backdrop and large apothecary jars filled with plastic eggs for decor.
It’s been a very busy week around here and I have one more Easter goodie to share with you. And guess what? Mother Nature decided we should have another snowstorm…Yay!!! Not.
Hopefully the weather is sunny and pleasant at the following blog parties that I’m attending.
These are the linky parties I participate in. Drop by and show them a little love!
Once upon a time I thought hot flashes were the bane of my existence. Now I think having issues with your site is. I appreciate you coming by to check out my posts and really love your comments and when something happens to prevent that I feel bad. My webmaster and I are working to make sure the matter is taken care of permanently. At the end of this post I’ll share the links of the posts you may have missed last week.
On my Plaid, Plaid World Dessert Table last week I made Funfetti Cake Truffles and they were served in a Candy Coated Waffle Bowl. Cake truffles are not as difficult and time consuming as you may think. However, they are very easy to eat. Plan on adding a couple of minutes to your daily exercise routine. These are the steps for the truffles and candy coated waffle bowl.
Bake and Crumble
Once your cake is baked and cooled the next step is to crumble it. I used a pastry blender but it can be done with a fork, large spoon or even in the food processor. The most important thing is to make sure that you don’t have any large clumps of cake. This would make it challenging to get a smooth finish for dipping.
Once the cake crumbled you need a binder to hold the crumb mixture together. My binder of choice is frosting but cream cheese would also work. I bake an 8-inch cake and started with 3 tablespoons and added an additional tablespoon until the consistency is right. I will roll a bit between my fingers and if it feels like playdough I know it’s right. There is a fine line between too much and not enough of a binder. Too much and the truffles won’t hold their shape. Too little they’ll fall apart.
For this batch I rolled the truffles by hand using a small cookie scoop to get the same size. Place rolled truffles on a parchment or waxed paper lined sheet, and refrigerate for 10 minutes. If you refrigerate them longer cover them lightly with plastic wrap or a paper towel. While the truffles are chilling in the fridge you can melt your chocolate.
Before I get into how to dip it’s important to talk about the product you use. As my husband always tells me, “you get what you pay for”. There are several brands of wafer disks on the market some better than others. It has been my experience that some of the ones available in different colors don’t always yield the best results. I’ve found that white, milk or dark chocolate delivers a better taste. For color, you can always add colored sprinkles or other embellishments to tie in to a theme or color. Chop the chocolate finely for quicker and even melting. The three methods for melting are, microwave, double boiler, and electric melting pot. The electric melting pot is my preference. Remove truffles from the refrigerator and let sit at room temperature for a few minutes. Insert a skewer into the truffle, then dip it in the chocolate, twirling it make sure it gets coated thoroughly. Gently tap off the excess and place on a parchment paper lined cookie sheet. While the chocolate is still soft this is the time to add sprinkles, coconut, etc. Let harden at room temperature.
This step is super quick and simple. Melt the chocolate and apply to the inside and outer rim of the waffle bowl with either a pastry brush, spatula or spoon. Again, I added red sprinkles to the coated outer rim for a little holiday color. Allow the chocolate to completely before adding truffles. One word of caution, don’t over fill the waffle bowl and handle them gently when picking them up.
There you have it! What would you fill the waffle bowls with? Also, as mentioned earlier, here are the links to last week’s post. Take Care friends.
Sharing and caring at these linky parties
The Dedicated House
A couple of trends have caught my attention this year and I had to jump on the bandwagon. Reindeer and Plaid. Today I’m sharing my It’s a Plaid Plaid World Dessert Table and its companion Tablescape will be up soon. Oh my goodness, I’ve never seen so much plaid in my life! Plaid is also a pattern that is best used sparingly. Unless of course, you’ve picked up plaid plates, throws, scrapbook paper, ribbon, mini clothespins and even decided to break out your airbrush and stencil plaid patterns on your desserts. Or is it just me?
The dollar bin at Target seems to have a flashing sign drawing me towards it when I enter the store. I found so many plaid goodies there and have been collecting them for the past month. I’ve always considered myself a bonafide modern/contemporary girl but these days I’m also quite fond of the rustic look as well. Isn’t it wonderful to be open to new styles!
Now about this plaid dessert table. I set up a six-foot banquet table and covered it with a white polyester cloth. On top of it I laid a black and red plaid throw. This added texture as well as the plaid theme. The backdrop I used is two foam core boards taped together and covered with red felt. I hung a metal sign with a holiday message in the center of it.
At the end of the table are two small evergreen trees wrapped in burlap. Doesn’t get more rustic than that! On the back of the table, left side I have a stack of sour cream glazed doughnuts on a doily covered white stand. I also used a holiday sticker secured to a skewer on the stack of doughnuts.
On the back of the table right side is a vanilla cake with buttercream frosting. For the top decorations I blew the dust of my airbrush and stencils and gave the cake top a plaid design. For the small banner I strung twine between two skewers and used another holiday sticker for embellishment.
Moving to the center of the table on either side are acrylic buckets filled with popcorn. On the front of each bucket I traced the shape on scrapbook paper and applied the pattern to the buckets with double sided tape. Thank goodness Target had lots of the holiday stickers so I could use them on these buckets also.
The center of the table holds my favorite dessert on this buffet. Funfetti cake truffles in waffle cone cups. The cups hold another tasty treat as well. I lined the inside and outer top rim with melted white chocolate. Oh yeah baby! The outside rims also received a light coating of red sprinkles. That was a bit over the top, but this is the perfect time of year to get carried away with sweet treats.
In front on the left is a tray of frosted sugar cookies with the stenciled plaid design. Airbrushing can be very messy but the results are always worth it. The last item to share from my Plaid Plaid World Dessert Table is the tray of chocolate covered snack cakes. They remind me of logs and logs are rustic. See where I’m going with this?
You’ll also notice that my helper/blog model also donned her theme appropriate outfit. Before I forget, the reindeer will be dancing through the plaid on the my next Tablescape, stay tuned! I hope you like this table and Gabbi and I would love for you to pin, share and tweet it. Please and thank you.
These are the linky parties I’m traveling to this week.
The Dedicated House
Time flies when you’re having fun. It’s hard to believe that we celebrated our youngest child’s birthday over the weekend. Yup my baby is 32 and you know there was cake. Knowing me as well as you do, you know that I couldn’t make just one dessert. I always ask my kids what kind of cake they want and most of the time I already know the answer. With Charisse it’s either going to be yellow cake with chocolate frosting or a variation of what she calls “Confused People Cake”, meaning a marble cake.
This isn’t so much a recipe, just a few things put together quickly for a decadent treat. A couple of weeks ago by daughter Samara called and said she found the deal of the century at Tuesday Morning. Dark Chocolate Cordial Cups marked down to fifty-cents for a box of 12. When she asked how many boxes I wanted, I modestly replied “4” and she mailed them to me. She is such a sweetie pie. Thank you punkin!
They arrived from Dallas in peak condition and I let them sit in the freezer for a few days while I narrowed down the cazillion ideas I had for them. Also languishing in the freezer was some chocolate cake. Then like a bolt of sweet lightening the idea was born. The chocolate cups were the perfect vessel for creamy chocolate cake truffle lightly sprinkled with crushed hazelnut brittle. Oh yes, life is sweet!
I piped the truffle mix into the chocolate cups with a pastry bag. If you don’t have one spoon the mixture into a resealable bag and snip off one end. When piping the truffle into the cups place the open end of the bag deep inside so that the cups are completely filled. Restraint was my middle name the day I made these. I only had one and packed the rest and shared them with my coworkers this time. Being a wellness instructor and walking in with a box of over the top mini desserts you sometimes get strange looks. Then when the box is opened you get smiles. After that I invite everyone to join me for a workout. It’s all good!
Wishing you a Valentine’s Day full of love, hugs and laughter.
It’s been pretty busy here at the Sweet Sensations household so forgive the lack of posts. I’ve been blessed with requests for cakes, cake truffles and there are also a few parties in the works. Never a dull moment around here! I want to share some pictures of a few things I’ve done. The ones I’m sharing today don’t have any new and exciting recipes; they’re ones I’ve shared before. I appreciate you stopping by to take a peek and will have some pics with recipes soon. Have a wonderful week!!
These are chocolate cake truffles for a baby shower. I covered boxes with wrapping paper and added some ribbon for trim to display them on. I heard that these cuties caused quite a ruckus at the shower!!
The majority of our family birthdays are in the winter. This means that we’re on a sugar high from December through March. Lucky us huh?
Please take a look (and a drool) at these super delicious treats that our daughter sent for me and the Mr.’s birthdays. Thank you Samara, smooches!!!
Peanut Butter Cake Truffles for me
Red Velvet Cake Truffles for Mr. Sweet Sensations
I’ll be sharing the dessert that I made for Mr. Sweet’s special day real soon. You’re going to love it!!!
Over the weekend I had to opportunity to make cake truffles and cake pops for an adorable little girl’s birthday. Drew is the three year old daughter of Charisse’s best friend since kindergarten, Jacquetta. Jacquetta and her husband Derek also have a little boy named Derek and we definitely consider them family.
She didn’t want any particular flavor for the desserts they just had to be pink and white. Princess Drew loves everything pink, totally girly. Jacquetta is pretty handy around the dessert table also. She made some cute and yummy sugar cookies and also set out pink marshmallows. Yes, pink was the operative word.
Drew was happy and so were her parents. I was pretty tickled pink also. Sorry I couldn’t resist that one.