Como sempre tive dificuldade em fazer comida, vou deixar aqui umas ideias para responder a "que raio vou fazer hoje para comer?"
Bem, essa era a ideia original, essa e fazer um blog com receitas sobre grandes obras feitas com os restos que vão sobrando das refeições.
Neste momento, tornou-se no meu bloco de apontamentos.
Bem-vindo e deixe uma mensagem com a sua opinião.
The idea for these truffles came from left field. I had a bunch of St. Patty’s Day recipes I wanted to make this weekend, and out of nowhere, a huge zeppelin of awesome floated into my brain and interrupted whatever I was doing at the present moment, which probably wasn’t important since I’m either reading trashy magazines or judging customers at work for ordering mayo and lettuce on hot sandwiches (it’s a NO, people–hot mayo? wilted lettuce? You need an intervention).
And this zeppelin dropped a gigantic bomb of brilliance on me: wrap a brownie around a ball of cookie dough. Then coat said ball in chocolate. And voila, this cataclysmic invention was created. You’ll never enjoy brownies or cookie dough respectively, again. This is the ultimate.
Now pardon me, but I have some reading/judging to do and it’s VERY important.
Prep time:
Cook time:
Total time:
Serves: 15-18
Ingredients
¾ cup butter, softened
¾ cup brown sugar
¼ cup white sugar
2 Tbsp milk
1 tsp vanilla extract
2 cups all-purpose flour
Pinch salt
2 cups miniature chocolate chips, divided
1 pkg fudge brownie mix, baked and cooled
1 pkg Candiquik or chocolate almond bark
Instructions
Let’s make some dough! In the bowl of a stand mixer, beat together the butter and sugars until creamy. Add the milk and vanilla; beat to combine. Lastly, beat in the flour and pinch of salt until a soft dough forms. Stir in ONE (1) cup of the mini chips.
On a foil-lined baking sheet, drop rounded, (scant) Tablespoon-sized balls of dough. I used a cookie dough scoop for this and just scantily filled it so the cookie dough balls wouldn’t be so big. Freeze the cookie dough balls for about an hour to firm up.
Cut the brownies into small squares, about 1″ in size. Pick up a square and gently flatten it with your palm. Fudgy brownies will flatten easily and retain their moisture which is why it’s important to make sure you use a fudgy brownie mix rather than a cake-y one.
Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball. If the brownie cracks, that’s okay; just kind of roll it in your fingers until the brownie completely surrounds the cookie dough. Repeat until all cookie dough balls are covered, then return to the freezer for 30 minutes or so.
Prepare chocolate bark according to package directions. Using a fork, dip each brownie truffle into the chocolate, coat completely, and allow excess to drip off. Return to the foil-line sheet and sprinkle the tops with the remaining cup of mini chips, for garnish. Store these bad boys in the fridge or freezer, in an airtight container.
**Note: You may have extra balls of cookie dough leftover. May I suggest making cinnamon rolls or stuffed Oreos? Or, uh, eat them? Why am I telling you what to do with cookie dough?**
Talk about the ultimate indulgence. Sometimes, the decision between fudgy, gooey brownies or chewy, buttery chocolate chip cookies is one I’m not willing to make. It’s not fair to either rejected party when I both want them so equally, and love them both so much. So I fixed the problem with a decadent chocolate/cookie dough bomb that melts in your mouth and tastes AWESOME. The cookie dough remains soft and gooey, while the chewy brownie provides the perfect blanket of rich chocolate. In other words, they’ll change yo life.
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