Birthday Cake Cookies

I didn't make these for a birthday.

birthday-cake-cookies

I made them because they looked phenomenal. My dad & brother have January birthdays, but we are totally not birthday people, so I didn't even make these on those days. It kind of just seems weird to celebrate birthdays after the age of, like, seven. And honestly, I make so many desserts and we always have so many people over at our house that it's almost as if we have a party going on all the time. So we don't need birthday parties. And obviously, I don't need any excuse to bake giant cookies that are rolled in sprinkles.

But before we talk cookies, let me tell you about my day yesterday. I was the stereotypical "first day of classes on a new college campus" girl. I was late to two out of three classes, I got lost every single time I stepped outside of a building, I spilled my peppermint hot chocolate [Starbucks on campus = win!] and I accidentally met the president of the college when I mistook him for a professor and asked him where I could find my Creative Writing class. He was all "oh you're a student? I don't actually meet many of the students" and I blushed a lot and kind of just wanted to facepalm myself, but he was so nice and so welcoming. 

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So now I'm sitting at my desk, partially listening to a podcast, partially reading my philosophy textbook, but mainly just thinking about this post and these cookies. Being back in school means becoming a multitasker again. I love multitasking almost as much as I love cookies. 

And these cookies are definitely worthy of some attention - they're big and perfectly soft & chewy. They're packed full with mini m&m's [you could substitute some sort of chocolate chip or regular sized m&m's, if you prefer!] and they're rolled in sprinkles. So not only is the cookie perfect, but also there is a ton of color and texture which are two of my favorite things in a baked good. Actually, color + texture are just two of my favorite things, period.

birthday-cake-cookies

Birthday Cake Cookies

3 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
1-1/4 cups sugar
3/4 cup brown sugar
2-1/2 teaspoons vanilla extract
2 eggs
1-1/2 cups mini m&m's 
1 cup rainbow sprinkles

Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour and baking soda until combined; set aside.
In a mixing bowl, cream butter and both sugars on medium speed until light and fluffy. Beat in the eggs, one at a time, then add the vanilla extract and beat briefly. Reduce the speed to low and gradually add in the flour mixture, mixing just until combined. Stir in the mini m&m's. 
Scoop out tablespoonfuls of dough, roll into a ball and then roll the tops and sides in the rainbow sprinkles. Place the cookies on the prepared pans. Bake for about 12 minutes, or until golden around the edges. Let cool on pans for 5-10 minutes, before removing to wire racks to cool completely. Store in an airtight container. YIELD: about 30 cookies

(lightly adapted from: confessions of a cookbook queen)

birthday-cake-cookies

look at all the color!!

Chocolate Hazelnut Brownie Cupcakes

Is it a brownie? Is it a cupcake?

chocolate-hazelnut-brownie-cupcakes

I don't even know. I guess it's a brownie that's shaped like a cupcake. Cupcakes are portable and cute, but brownies taste better than cake; so, these brownie cupcakes are the best of both worlds, I think. And there's buttercream on top which is more of a cupcake thing than a brownie thing, but I think we can make it a brownie thing, too. We can definitely make it a brownie thing. Actually, why has it not yet been made a brownie thing!?

I'm going to stop saying "brownie thing" now.

Ugh. I'm a little bit nervous today. Today is the first day of the rest of my life. Technically, any day is the first day of the rest of your life, but that phrase is super dramatic, so I've always wanted to use it. But today, I have my first class at my new university. Right now, I am some combination of excited, terrified and jittery. I don't know what to expect and I really don't know my way around the campus. 

chocolate-hazelnut-brownie-cupcakes

I printed out a map of the campus, so I'm probably going to become known as the "weird girl walking around with her nose in a map" on my first day. Or I'm overreacting. It's probably just nerves. Nothing a brownie/cupcake hybrid can't cure. With chocolate hazelnut buttercream!! I'm flipping out over these. There's nutella in the brownie batter and nutella in the frosting. They're so wonderfully chocolatey with just enough nuttiness to make me feel sophisticated. 

If you're not a fan of Nutella [I can somewhat understand this because I used to insist that I didn't like it], I would suggest using a different frosting because that's really where the Nutella flavor shines through. A simple chocolate fudge buttercream would be a really delicious and perfectly good alternative.

chocolate-hazelnut-brownie-cupcakes

Chocolate Hazelnut Brownie Cupcakes

3/4 cup chocolate chips
3/4 cup butter
3 eggs
3/4 cup sugar
2 teaspoons vanilla extract
1 tablespoon chocolate hazelnut spread
1/2 teaspoon salt
3/4 cup all-purpose flour

1/2 cup butter
1/2 cup chocolate hazelnut spread
1-1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1-3 teaspoons heavy cream

Preheat oven to 350 degrees. Line two cupcake pans with 18 liners; set aside.
In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second increments. In another bowl, whisk together the eggs and sugar until smooth. Add the chocolate mixture, vanilla extract and chocolate hazelnut spread; stir until combined. Stir in the salt and flour and mix just until combined. 
Divide the batter evenly among the 18 cupcake liners. Bake for 20-25 minutes or until a toothpick inserted near center comes out clean. Cool completely.
In the bowl of a stand mixer, beat the butter and hazelnut spread together until smooth. Add in the powdered sugar, vanilla extract and salt and beat until light and fluffy. Add in heavy cream as needed to thin out the frosting and beat until light and whipped. Frost cooled cupcakes. Store in an airtight container until serving. YIELD: about 18 cupcakes

(adapted from: taste and tell)

chocolate-hazelnut-brownie-cupcakes

You can garnish with a few chopped hazelnuts if you're into that sort of thing..

Peppermint Hot Chocolate Cookies

I have some guilty pleasures.

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For instance, last night, I totally sat and watched the entire State of the Union address because I a tiny bit of a political nerd. I had milk and cookies and all [side bar: the cookies were fantastic and I cannot wait to share them with you]. 

I also love green smoothies. And I get it - a green smoothie is not a guilty pleasure because it's healthy and all. BUT. I am not a healthy eater, so when I was out of state last week and I went out with a couple of friends and ordered a green smoothie, I was a little embarrassed. There I was talking about my obsession with pizza and tacos and milkshakes, and I ordered a green smoothie. So green smoothies are a guilty pleasure for me. 

Don't worry. I washed it down with an Auntie Anne's soft pretzel & caramel sauce. 

peppermint-hot-chocolate-cookies

My biggest guilty pleasure of all, though, would have to be peppermint hot chocolate from Starbucks with extra whipped cream. I KNOW. I am a walking cliche. But I can't help it, I completely love it and I found out that my college has a little coffee place on campus that makes every single Starbucks drink. I know where I'll be spending all my free time...

I flipped over these cookies. They are so reminiscent of peppermint hot chocolate and I loved it. The cookies were so soft and chocolatey and the topping! The topping. It was so simple and so perfect. I smeared a little bit of marshmallow fluff on top of each and then dunked them in melted chocolate. The last step was a sprinkling of crushed candy canes. It was perfect. I loved these cookies so much - they were so wonderfully "winter" and I'll be making them until I can wear my flip flops again.

peppermint-hot-chocolate-cookies

Peppermint Hot Chocolate Cookies

3/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cups semi-sweet chocolate chips
6 tablespoons butter, softened
3/4 cup brown sugar
2 eggs
1/2 teaspoon vanilla extract

3/4 cup marshmallow fluff
1 cup chocolate chips
2 teaspoons canola oil
1/2 cup crushed candy cane pieces

Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
In a small bowl, whisk together flour, cocoa powder, baking powder and salt until combined; set aside. In a saucepan over low heat, melt chocolate chips and 1 tablespoon butter. Cook and stir until melted. Remove from heat and cool slightly. 
In a mixing bowl, cream remaining butter and brown sugar until light and fluffy. Add eggs, vanilla extract and chocolate mixture and beat until combined. Slowly add in the flour mixture and beat on low speed until combined. 
Drop tablespoonfuls of dough onto the prepared baking sheets. Bake for 8-10 minutes or until edges are firm. Transfer to a wire rack and let cool completely. 
Spread a bit of the marshmallow fluff on top of each cookie. Next, melt the chocolate chips and canola oil together in a small bowl in the microwave in 30-second increments. Stir until smooth and completely melted. Spread the melted chocolate on top of the marshmallow fluff and spread around to cover. Sprinkle each cookie with crushed candy cane. Let set. Store the cookies in an airtight container until serving. YIELD: about 2-1/2 dozen cookies

(adapted from: bakers royale)

peppermint-hot-chocolate-cookies

Go ahead and eat the whole pan. 

Chocolate Fruity Krispie Treats

I totally just shared a krispie treat recipe on Friday, I know.

BUT. Those krispie treats with their layer of cookie dough and chocolate ganache topping are my current favorite krispie treat recipe [I mean, of course. why wouldn't a completely over the top and overly complicated krispie treat recipe be my favorite of all krispie treat recipes?]. These krispie treats with their fruity flavor and simple chocolate drizzle appear to be my family's new favorite krispie treat recipe. 

My dad ate a few and my brother ate a few on two separate occasions. They both had the same reaction: Ange, this is how you should always make rice krispie treats from now on! Personally, I thought these treats were just okay, but apparently, my family loved them. SO I completely realize that people have different tastes than I do, so I'm sharing this fruity version of rice krispie treats in hopes that some you will love them as much as my family did. 

These bars, like all other krispie treats, are super simple, super easy and super quick. We're talking ten minutes from the stove to your mouth, tops. I mean, unless you actually let your rice krispie treats set ... then you'll have to wait a few extra minutes before slicing and devouring. But you guys know how I do things around here.

Anyway. All I did with these was swap out rice krispie cereal for fruity pebbles cereal. And then I topped each scare with a drizzle of melted chocolate. Apparently, the fruit + chocolate combo is something that my family loves. I liked it too, but seriously ... how am I related to them? They like chocolate + fruit more than chocolate + cookie dough and that's just no ok in my book.

I did a great job of convincing you to make these, didn't I?

Chocolate Fruity Krispie Treats

4 tablespoons butter
5 cups mini marshmallows
4 cup fruity pebbles cereal
2 cups rice krispie cereal
1/2 cup chocolate chips
2 teaspoons canola oil

Grease a 13" x 9" pan; set aside. 
In a large saucepan over low heat, melt butter. Add marshmallows and stir until melted. Remove from heat and stir in both cereals. Press the mixture into the pan and let set.
Meanwhile, melt the chocolate chips in a microwave safe bowl in 30-second increments. Add canola oil and stir until smooth.
Slice the bars and drizzle the melted chocolate over each bar. Let the chocolate set. Serve or store in an airtight container for up to four days. 

(adapted from: the little kitchen)

I wonder how many times I used the words "rice krispie treats" in this post...

Cookie Dough Krispie Treats

These krispie treats are legitimately life changing.

They are, hands down, the best thing I've made in the last six months. And other a handful of other treats, these krispie treats might be the best thing I've ever made. Rice krispie treats and a layer of cookie dough is a combination that you can not go wrong with. I've said a million times that rice krispie treats are among my fav dessert things and cookie dough is just obviously phenomenal. The combination is even better than I thought it would be!

I'm embarrassed to say that I easily consumed the majority of the pan of these treats. I kept going back for just one more sliver and before I knew it, the pan had disappeared. I mean, there were totally other people there helping me out, but I wouldn't be surprised if I ate more than anyone else did [I have a feeling that that happens a lot...]

Really though, you absolutely have to try these. Rice krispie treats are such a breeze to make and it only takes a few extra minutes to whip up a little egg-free cookie dough to spread on top. And then the layer of chocolate ganache on top is obviously necessary. Why stop at just rice krispie treats and cookie dough when you can add extra chocolate?

Cookie Dough Krispie Treats

6 tablespoons butter
8 cups mini marshmallows
6 cups rice krispie cereal

3/4 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups mini chocolate chips

1 cup chocolate chips
1/2 cup heavy cream

Heavily grease a 13" x 9" pan; set aside.
In a large saucepan over low heat, melt butter. Add marshmallows and stir occasionally until completely melted. Remove from heat and stir in cereal until well coated. Press into prepared pan and let set while preparing cookie dough.
In a mixing bowl, cream butter and both sugars until light and fluffy. Add vanilla extract and mix to combine. Stir in flour, salt and mini chocolate chips just until combined. Spread evenly over the rice krispie treat layer.
Add the chocolate chips to a heat proof bowl. Heat the heavy cream in the microwave in 30 second increments until very hot, but not boiling. Pour the hot cream over the chocolate chips and let set for one minute then stir until smooth. Pour over the cookie dough layer and spread evenly. Let the chocolate set before slicing and serving. Store leftovers in an airtight container on the counter or in the refrigerator.

(adapted from: cookies and cups & picky palate)

I want to eat the whole pan all over again. 

Chocolate Crinkle Cookies

These cookies made an appearance at my brother & soon to be sister-in-law's shower.

Because they were that good. My brother's fiancee's mom texted me and asked me to bring desserts to the shower [apparently, word has gotten out that I'm the go-to dessert girl. yah]. I knew I would make a ton of chocolate chip cookies because they're classic and who doesn't love them. I also knew I would make a couple of batches of Venetian cookies because they are absolutely phenomenal, they are my family's all-time favorite cookie and they have layers that can be dyed. I did navy blue & gold which are the wedding colors. 

But I wanted to do a third cookie - maybe something that I had never done before. So I did some searching and narrowed it down to a couple of different choices. I was considering a chocolate orange cookie but those were a little too fancy ... not sure how many people would have loved that flavor combination. I also really wanted to make my sister in law's almond butter cookies because they are incredible, but it doesn't make a huge batch and I've never even bought almond butter before...

So. I went simple and plain. I whipped up a batch of these a few weeks before the shower and the bride said that they were definitely wedding shower material. She loved them! We all loved them. 

First of all, they are a really great looking cookie. They're all puffy and cracked, and the dusting of powdered sugar made them look a little snowy which was perfect for a January shower. And obviously, they're really wonderfully delicious. Thick and chewy and chocolately is honestly the perfect trio in my book. 

Chocolate Crinkle Cookies 

1 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups brown sugar
3 eggs
2 teaspoons vanilla extract
4 ounces unsweetened chocolate
4 tablespoons butter

1/2 cup sugar
1/2 cup powdered sugar

Preheat oven to 325 degrees. Line two baking sheets with parchment paper; set aside.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt until thoroughly combined; set aside.
In a large bowl, whisk together brown sugar, eggs and vanilla extract until smooth. In a small bowl, microwave unsweetened chocolate & butter in 30-second increments until melted. Stir until smooth then whisk the chocolate into the egg mixture and mix until combined. Fold in the flour mixture and stir gently until no white streaks remain. Let the dough sit at room temperature for about 10 minutes (the dough will be somewhat wet/sticky - that's okay!)
Place the sugar and powdered sugar in separate shallow bowls. Roll about 2 tablespoons of cookie dough into a ball, roll in sugar to coat, roll in powdered sugar to coat then place on the baking sheet. Repeat with the rest of the cookie dough. 
Bake the cookies about 12 minutes, rotating the sheets halfway through the baking time, until puffed and cracked, but the centers still look soft. Let cool completely on baking sheets before serving. Store the cookies in an airtight container for up to 4 days.

(adapted from: brown eyed baker)

These puffed up perfectly every time I baked them. I love! 

Chocolate Covered Pretzels

All of my recipes get categorized.

For example, those fabulous brownies that I wrote about on Friday are in the brownies + bars category. But I'm not sure what to categorize these little pretzel bites as? They're practically not even a recipe. This is basically just a how-to and they're so simple and easy that it almost seems like cheating to categorize these with all my other recipes, but I guess I'll just stick them in with all the no bake stuff since these are, well, no bake. 

I'm a little embarrassed that I'm about to tell you how to make chocolate covered pretzels, but I got a little bit fancy with these and they were so delicious, addicting and adorable that I figured I should tell you guys about them. 

Let's start with the pretzels. You'll need waffle pretzels [at least, I think that's what they're called. that's what I asked for at the grocery store and the lady knew what I was talking about, so ... that's what I'm gonna call them]. Waffle pretzels are square and they have really little holes, so nothing will fall through and the square shape is perfect for holding the chocolate and/or candies. 

First, I topped each pretzel with a Hershey kiss. I just used the original milk chocolate variety, but you can use any of the fun, flavored ones if you'd prefer! And then I made four different varieties. A quarter of them were simply topped with one m&m. Another quarter was topped with an m&m and then a little drizzle of melted white chocolate. The third quarter got a second pretzel sandwiched on top. And the last quarter got a second pretzel sandwiched on top, a dunk in melted white chocolate and a splash of colorful sprinkles.

Have fun with it! 

Chocolate Covered Pretzels

waffle pretzels
Hershey kisses (any variety)
m&m's
1/2 cup white chocolate chips
1-2 teaspoons canola oil
colorful sprinkles

Preheat oven to 275 degrees. Line a baking sheet with parchment paper. Place as many pretzels as desired in a single layer on the prepared pan. Top each pretzel with one Hershey kiss. Place them in the oven for two minutes, until the chocolate becomes shiny and just starts to melt. Remove from the oven and immediately top with an m&m, pressing down gently, if desired. 
Meanwhile, melt the chocolate chips and canola oil together in a microwave-safe bowl in the microwave in 30-second increments. Stir until melted. Drizzle over the pretzels, if desired.
You can also sandwich another pretzel on top, if desired, and then dunk in the melted white chocolate. Decorate with sprinkles, if desired. 

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Sweet and salty is the best combo.

Chocolate Peanut Butter Truffle Brownies

Today seems like an appropriate day to discuss my previous weekend.

Last Saturday was my brother & his fiancee's wedding shower [can I start referring to her as my sister-in-law yet?]. It was lovely. We don't need to talk about how many mimosa's I drank or how much cake I devoured. Let's just talk about the food and the room and the people who were there and the things we did.

I brought a friend to keep me company since many of our family members weren't able to make it and we had such a great time together! My soon to be sister-in-law's mom did a fantastic job - the room was beautiful and the food was incredible. I had quiche and bacon and fruit salad. And obviously I brought desserts and there was cake. Brunch is the best meal ever because it's basically breakfast with dessert. 

My brother and his fiancee each made a video for each other. They were beautiful and everyone was teary. Speaking of everyone, I got to meet a ton of the bride's family and we had a wonderful time. Great food + great people = my favorite days, ever. 

As I mentioned beforehand, brunch is the best meal ever and now, I can tell you honestly that these chocolate peanut butter truffle brownies are the best brownies ever. EVER. Seriously. The brownies are super fudgy and chocolately, but not overly rich or decadent. And then, I topped them off with a chocolate peanut butter truffle layer which is practically liquid gold. The stuff was phenomenal. These brownies as a whole were so phenomenal. Gaaaaah.

Chocolate Peanut Butter Truffle Brownies

10 tablespoons butter
2 ounces chocolate, chopped
1 cup sugar
2 teaspoons vanilla extract
2 eggs
1/2 cup cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chocolate chips

6 ounces semi-sweet chocolate, chopped
4 tablespoons heavy cream
3 tablespoons peanut butter
1/2 teaspoon vanilla extract
3 ounces milk chocolate, chopped

Line an 8" x 8" pan with parchment paper; set aside. Preheat oven to 325 degrees.
Add the butter and two ounces of chocolate to a medium sized, microwave safe bowl. Microwave in 30 second increments, stirring between each, until melted and smooth. Add the sugar, vanilla extract and eggs and whisk until completely combined. Stir in the cocoa powder, flour and salt and mix until combined. Stir in the chocolate chips. Pour into the prepared pan and bake for 25-30 minutes or until the brownies are just set. 
Add the semi-sweet chocolate and heavy cream to a microwave safe bowl. Microwave in 30 second increments, until melted and smooth. Whisk in peanut butter and vanilla extract and mix until combined. 
Remove the brownies from the pan and let cool for five minutes. Pour the ganache/truffle mixture right on top and spread to the edges. Melt the 3 ounces of milk chocolate and drizzle over the truffle layer. Allow the brownies to set for at least one hour in the fridge, before slicing and serving. Store the brownies in the refrigerator or on the counter in an airtight container for up to 4 or 5 days. YIELD: about 16 brownies

(adapted from: half baked harvest)

this amount of chocolate and peanut butter is so wonderful. 

Cream Cheese Sugar Cookies

My family is not a sugar cookie family.

We are strictly chocolate chip cookie people. It's hard to get them to eat anything else like peanut butter [maybe a 1/3 of us would eat them], oatmeal raisin [no one would eat those], chocolate chip oatmeal [pretty sure I'm the only one of us who likes these], anything with nuts or "weird" ingredients and everyone but my sister swears that they hate sugar cookies. 

But I think that sugar cookies are the cutest cookie because you can cut them out and decorate them any which way. Except, they are a little ... bland. I'm not really a fan of sugar cookies. Until I found this recipe. It is, for sure, the best sugar cookie recipe that I've ever made [I mean, I haven't made that many, but...] and I'm going to be baking these for years to come. I dragged my sister and her friend into the kitchen and forced them to help me make these.

They had a blast. I think? I hope. 

We made some regular old circles and hearts. And since it was December and therefore winter, I made my two favorite winter things: candy canes and snowmen. Then I pretty much melted into a puddle because the snowmen were so cute I couldn't handle it! 

The secret ingredient in these cookies is cream cheese. It makes these cookies so much tastier and way softer than regular sugar cookies. So I topped these off with some cream cheese frosting. I simply thinned out the frosting and dyed it different colors to decorate the cookies. I am, by no means, a professional when it comes to decorating cookies, so I would highly recommend grabbing some tutorials from this site. She's much better than I am! But mine were pretty cute and they tasted incredible. Win win.

Cream Cheese Sugar Cookies

4 oz cream cheese, softened
1 cup butter, softened 
1 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups all-purpose flour

4 oz cream cheese, softened
4 oz butter, softened
3 cups powdered sugar
1/2 teaspoon vanilla extract

In the bowl of a stand mixer, beat cream cheese and butter until light and fluffy, about 2 minutes. Add sugar and beat for an additional 3 minutes; the mixture will be pale and fluffy. Turn the mixer to medium-low speed and add egg yolk, vanilla extract and salt and mix until combined. Turn mixer to low and slowly add in flour. Mix just until flour is incorporated. 
Wrap up the dough in plastic wrap and refrigerate for at least two hours. 
When ready to bake, preheat oven to 350 degrees and line two baking sheets with parchment paper. Remove the dough from the refrigerator and roll out, in portions, to 1/2" thickness on a floured surface. Cut out desired shapes and place on baking sheets. Bake for 10-12 minutes. Cool completely before frosting.
Cream together cream and butter until light and fluffy. Slowly add in powdered sugar, then beat in vanilla extract. Beat the frosting until fluffy and whipped. Frost cookies as desired. Yield: about 3 dozen frosted cookies

(adapted from: cookies and cups)

These can be adapted for any season and/or holiday [if you're a cookie cutter hoarder like me, that is]. 

Cookie Dough Bark

 It is SO good to be back!

When I took a break from blogging back in mid-November, I couldn't wait to have no responsibilities [when it comes to blogging] for a while. But now, I don't know how I went without it for over a month! It feels great just to type and edit pictures and be back to developing recipes, cooking, baking & photographing. 

I'm happy to be back.

So. You may be wondering what I did on my 6 week long vacation. Well, I didn't do much. The first three weeks, I don't think I even baked once. Instead, I read a lot, I hung out with my family, I went out with my friends, I consumed a ton of fantastic food. I thought about my past and my future, I started working out regularly, wedding planned with my brother & his finance, cleared my head and just focused on becoming my best self. 

That makes me sound like a walking cliche ... the new year tends to do that to me!

And then, finally, I turned on my oven. Not for this bark because this bark is no-bake, but I turned it on for lots of other stuff which I will be sharing soon. I thought I would have forgotten how to bake, but I think I got better? Everything I made was turning out perfectly. I was so happy and I was completely back in my grove. It's great. 

SO. Bark is something that I don't make often because I find it kind of ... boring? Melted chocolate spread really thin is delicious, but not something to write about. BUT!! If you add bits of eggless cookie dough and mini m&m's, we have a whole other thing going on. Cookie dough and mini m&m's are just about my two favorite add-ins/toppings in the world, so yeah. This had to happen. Obviously, it's delicious. And it's kind of addicting. 

Cookie Dough Bark

1/4 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
dash of salt
1/2 cup mini chocolate chips
1-1/2 cups semi-sweet chocolate chips
1/2 cup mini m&m's

Line a cookie sheet with a piece of parchment paper; set aside.
In a small bowl, combine butter, sugar, brown sugar and vanilla extract with a wooden spoon. Stir thoroughly to cream and combine. Add flour, salt and mini chocolate chips and mix just until combined. Set aside.
In a microwave safe bowl, melt the semi-sweet chocolate chips in 30-second increments. Stir until smooth and completely melted. Pour onto the parchment paper and spread into a thin layer, almost to the edges of the pan. Crumble prepared cookie dough on top and sprinkle with m&m's. Let set until completely firm (or you can refrigerate to speed up the process), break into pieces and store in an airtight container until serving. Best if you store at room temperature since over-refrigerating the bark will dry out the cookie dough.

(adapted from: picky palate)

wishing all of you all of the best in 2015. great things are coming!
thanks so much for reading along! xoxoxo

on hiatus! till the new year

the title of this post is pretty self explanatory.

I'm taking a little break. 

My brother got engaged a few weeks ago and is getting married in March [!!!]. As one of the bridesmaids, I've been helping out with the planning a lot. I don't mind because I've always wanted to plan a wedding, but it is a little time consuming. 

Additionally, my other brother & his wife just announced that they're expecting their fifth [!!!] baby in May! I'd like to be able to help out my sister in law a bit, since she's not feeling too well [morning sickness = no fun]. 

Plus, I'm working and getting ready to go back to school and am throwing a wedding shower at some point in January for my brother & his fiance. 

All of this adds up to a busy, busy Ange who is experiencing lots of [good!] changes. Plus, I haven't been able to put the time & effort into the blog that I would like to and I've been a little lacking in creativity when it comes to baking, photographing & writing. So I'm taking a little bit of time off to regroup and recharge [and I've actually been doing some baking, so I'll have things to share!], and I will catch you all the first week of January. 

In the meantime, I'll still be around on social media [I'm on facebook, twitter, instagram & pinterest - follow me!] and following/commenting on all my favorite blogs! 

[sorry for such a wordy post with no pictures! & thanks for always being so supportive :)]

Apple Streusel Muffins

with glaze! because glaze makes everything in life better.

I have kind of made the switch from pumpkin to apple. Except, these muffins have pumpkin AND apples. I was a tiny bit sad because the pumpkin in this recipe used up the last of my pumpkin. I'm thinking about buying more, but we are midway through November, so autumn is nearing it's end [sad face!] and I'm not sure how much more fall baking I'll be doing. 

Ok. So here is the thing. I'm working on a letter of recommendation for a friend [harder than it seems. capturing her wonderful essence in words is not easy!] and I'm on my second admissions essay of the day, so my writing may be less than stellar. I have used up all of my creativity for the day on stuff that's kind of important to my future. 

Also, I'm still trying to digest the half cheesecake that I ate on my birthday. So maybe it wasn't half of an entire cheesecake, but it was a lot and the best thing I've ever eaten. No joke, no exaggeration. I've been dreaming about it since Tuesday and I wish so badly that I could recreate it, but I'm sure that I won't be able to do that, so I won't even attempt. It would just be pure disappointment. There was something in the graham cracker crust that it made it the best I've ever eaten and it was topped with fresh whipped cream & strawberries plus strawberry sauce! ahhhhhhhh.

It's probably a little unfair that I just described the best cheesecake of my life but am giving you a recipe for muffins. I promise the muffins are really good though! I mean, they're not at the cheesecake's level, but they're still really amazing. For starters, there is pumpkin in the muffin batter so you know the texture & moisture is on point. Also, apples, a streusel/crumb topping and glaze. You can't go wrong. These are amazing.

Apple Streusel Muffins

3 tablespoons brown sugar
2 tablespoons sugar
1/2 teaspoon cinnamon
6 tablespoons all-purpose flour
6 tablespoons quick oats
1/4 cup butter, melted

1/4 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup canned pumpkin
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon 
2 cups all-purpose flour
1 Yellow Delicious apple, chopped small

6 tablespoons powdered sugar
1 tablespoon heavy cream

Preheat oven to 350 degrees. Line a cupcake pan with paper liners; set aside.
In a small bowl, combine brown sugar, sugar, cinnamon, flour and oats. Add the melted butter and mix until the mixture forms coarse crumbs; set aside.
In a mixing bowl, beat butter, sugar and brown sugar until light and fluffy. Mix in eggs, vanilla extract and pumpkin and beat until smooth. Add in salt, baking powder, baking soda, cinnamon and flour and mix just until combined. Stir in chopped apples. Scoop the batter into the prepared pan, filling each liner about 3/4 full. Sprinkle a few tablespoons of the streusel mixture on top of each. Bake for 20-25 minutes. Cool in pan for at least ten minutes, then remove to a wire rack to cool completely. Shortly before serving, whisk together powdered sugar and heavy cream until smooth, then drizzle over each muffin. 
Serve immediately or store in airtight container for up to 5 days.

(heavily adapted from: baked by rachel)

I'll eat one of these for breakfast along with another slice of that cheesecake...



Muddy Buddy Chex Mix Bars

Ahem. It's been a week.

When I posted that little update on my life last Monday, I intended to post again a few days later. But life got in the way. There was work [the store where I work had a huge sale going on this past weekend and we were slammed with customers. Seriously, when I got there on Friday morning, there was a line of at least 20 customers at the register and more were shopping!]. Also, I was in a bit of baking slump and hadn't made anything very good in a while.

BUT. The main reason I haven't posted in a week is because I've just finished recovering from my emotional breakdown. My brother proposed to his girlfriend last week AND made a video about them and their proposal story. I've watched it SO many times and I still get teary eyed every time I see it. It's just too emotional and beautiful and if you want to see and drown in tears for a week straight, you can view it right HERE

[feel free to share away! my brother is hoping it will go viral]

I'm going to be a bridesmaid! I'm excited because I'll get to wear a beautiful dress and a gold leaf crown on my head and carry a bouquet [something I've obviously always wanted to do]. We've also already started planning because the date is set for MARCH. We have about 5 months. If that. It's been crazy. Everyone's already stressed.

Except me, of course. Because I have these muddy buddy chex mix bars which happen to be modeled after something I adore. Have you ever had muddy buddy chex mix? It's basically chex cereal coated with a chocolate/peanut butter mixture then tossed in powdered sugar. I made the same basic thing, but added marshmallows and butter, spread/pressed it into a pan and then sprinkled the powdered sugar on top. LOVE.

Muddy Buddy Chex Mix Bars

1 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter
5 tablespoons butter
9 cups mini marshmallows
1-1/2 teaspoons vanilla extract
7 cups Rice Chex cereal
powdered sugar

Heavily grease a 13" x 9" pan; set aside.
In a large saucepan over medium-low heat, melt chocolate chips, peanut butter and butter. Stir constantly until smooth and completely melted. Reduce the heat to low, add marshmallows and continue stirring until the marshmallows are melted. Remove from heat and stir in vanilla extract and cereal. Be sure to thoroughly coat the cereal. 
Turn the mixture out into the prepared pan, pressing into an even layer. Dust the top with powdered sugar and allow the bars to set in the pan for 20-30 minutes. Slice and serve. Store leftovers in an airtight container for up to five days. 

(source: brown eyed baker)

Did I even mention that today is my 19th birthday? Life is crazy, kids. Crazy.

goodbye october!

Here's a little update on my life and what's been going on and what I did throughout the month of October. I did a lot, so I thought I'd fill you in!

took a road trip out to Penn State - ok, so technically, this happened the last week of September. but anyway, my brother and his girlfriend took me and my sister out on a little road trip to Penn State, my brother's girlfriend's alma mater where she was giving a presentation. we ate ice cream, hung out on campus and got pizza for dinner. it was a ton of fun and it's always a blast being in a car for hours at a time!

visited all my relatives in New York for a weekend - another road trip adventure with my brother and his girlfriend. we shopped, ate and had a blast with all my family!

ate pizza for dinner at least three times in one week - this shouldn't be a surprise, at all ... you know how I feel about pizza.

got a job !??! - I never thought I'd ever actually have a job, like a get-up-eat-breakfast-drive-to-work-get-paid kind of job, but I do. my boss is wonderful and very generous and the job is fun! this is why I haven't been posting as frequently and my content has been a little off. I'm off my game because I haven't had as much time, but I'm working on getting back into a good groove.

made too many brownies - ahem. again, shouldn't be surprised.

went to a football game AND a baseball game - this is pretty shocking because I don't really do the sports thing. but I went to a friend's baseball game one Saturday morning and the powder puff football game on a Friday night up at the local high school.

decorated the house for autumn - it's no secret that autumn is my favorite season. I look forward to decorating the house every year! this year, I have scarecrows lining our front walk, wooden signs decorating our walls and wreaths & garlands all over. 

went back to my alma mater - I went back to school to ask a few professors to write letters of recommendation for me, so that I can continue my education at another university. it was so good to be back on campus - I even had lunch with a friend!

decided to take a couple classes in the spring - speaking of my alma mater, I'm going back for the spring semester (January-May) to take two writing classes. I just want to really hone my writing skills to prepare me for continuing college & maybe grad school one day!

become obsessed with my moccasins - I almost forgot about my moccasins, but I broke them out at the first sign of cooler weather and have been living in them. so comfy!!

oh, and anything & everything pumpkin - I made tons of pumpkin stuff. tons! I made these pumpkin chocolate chip bars at least 5 times in about 2 or 3 weeks.

and now I'm officially ready for November, my birthday & thanksgiving! - November has always been my favorite month! my birthday is the 11th and Thanksgiving has always been my favorite holiday! 

so that's what's been up in my life, what about you guys??! tell me about your life! 

Funfetti Truffle Bars

I ran out of sprinkles.

I could barely make this funfetti dessert which obviously would have been a huge shame because sprinkles and funfetti are life. I didn't even have enough to douse the top with frosting which bummed me out SO much because everything looks better covered in colorful sprinkles. So yesterday, when I got home from work, the first thing I did was go shopping for sprinkles. They are a necessity in my house. 

Thankfully, I had enough sprinkles for the truffle layer because, you guys. I can't even handle how much I LOVED this truffle layer. In fact, I think truffle layers are my favorite dessert thing of all time now. To make your own truffle layer, simply smash together a package of cookies and a package of softened cream cheese in a stand mixture until it's smooth. I did golden Oreos for these bars, but I've done shortbread cookies previously [see these twix brownies]. 

In addition to the truffle layer, there's a layer of funfetti shortbread on the bottom. It's simple and slightly crisp and provides the perfect sturdy base for the truffle. On top of the truffle is a layer of whipped frosting. I used canned frosting [probably for the first time in my life]; you can use whatever flavor you'd like, but I would recommend a white/vanilla flavor. The kind I got was "whipped white frosting." It's flavor is like buttercream frosting, but its texture is light and airy like whipped cream and it's ridiculously delish. 

I could probably write a book about the frosting. But instead, I'm just gonna put it on my truffle bars and eat whatever is leftover straight from the can with a spoon. I suggest you do the same.

Funfetti Truffle Bars

2 cups all-purpose flour
2/3 cup sugar
1 cup butter, softened
1/2 cup colorful sprinkles
1 package (15.25 oz) Golden Oreos
8 ounces cream cheese, softened
1 tub of white/vanilla frosting

Preheat oven to 350 degrees. Grease an 8" pan; set aside.
In a mixing bowl, mix together flour, sugar, butter and 1/4 cup sprinkles to form a dough. Press the mixture evenly into the bottom of the prepared pan and bake for 20 minutes.
In a stand mixer, add Oreos (save 4 or 5 for the top) and cream cheese and blend together until mostly smooth. Mix in 2 tablespoons sprinkles. Allow the shortbread to cool for 5 minutes, then spread the truffle mixture on top evenly. Chill for 15 minutes. 
Spread the frosting on top of the truffle layer, then decorate with remaining sprinkles and chopped Oreos, if desired. Refrigerate the bars for two hours, then cut and store in an airtight container until serving. YIELD: 16 small bars

(adapted from: tastes of lizzy t)

I'm pretty sure the day I made these was the first day I ever consumed a golden Oreo.

Chocolate Chip Pumpkin Muffins

Breakfast is calling.

And I am happily answering. The only thing that got me out of bed this morning [other than the fact that I have to go to work in a few hours] was the fact that I knew there were muffins in the kitchen. So I worked out [how ironic] and then ate muffins for breakfast. Well, ok. I had one muffin for breakfast along with an apple and one of those little Jif peanut butter to-go packs because I'm a tiny bit obsessed with how cute they are. 

Remember on Friday when I shared those amazing maple pumpkin cinnamon rolls? Remember how I said at the end of the post that you should be prepared for at least one pumpkin recipe a week until we hit December? Well. I wasn't kidding. These muffins are your pumpkin recipe of the week for this week. And I'm already thinking about what delicious pumpkin recipe I can share with you next week! [except I might need more pumpkin because I'm pretty sure I cracked open my last can for these muffins].

You guys. The moisture in these muffins is out of control. I realize that the word "moisture" is completely unappetizing, but you should realize that there really is not other word. These muffins are just moist. Oh and flavorful. They're so flavorful. Pumpkin + chocolate just can't be beat. I wanna snack on these muffins all day lonnnnng [and I probably will end up doing that. oops.]

Chocolate Chip Pumpkin Muffins

2 eggs
1 cup sugar
1 cup pumpkin
3/4 cup canola oil
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips

Preheat oven to 400 degrees. Line two muffin tins with liners; set aside.
In a large bowl, beat together eggs, sugar, pumpkin and canola oil until smooth. In another bowl, whisk together flour, baking soda, baking powder and salt; slowly add to wet mixture and mix just until combined. Fold in chocolate chips. Scoop the batter into the liners, filling each about 3/4-full. Bake for 15-17 minutes or until a toothpick inserted near center comes out clean. Cool in pan for 10 minutes, then remove to wire racks to cool completely. Store in an airtight container. YIELD: 2 dozen muffins. 

(adapted from: the girl who ate everything) 

Chocolate in your breakfast is the way to go.

Monster Cookies

This is one of those recipes where the name doesn't apply at all.

And I hate that because I like descriptive names. But there's SO much going on in these cookies that it would be hard to name them something that wasn't ridiculously long. Peanut butter, chocolate, oats and m&m's are all wrapped up in one little cookie. So I really have no idea where the name "monster cookies" came from because none of those ingredients are even remotely monstrous. Quite the contrary, actually. All those ingredients are really great.

Turns out, great ingredients make great cookies. While I was making these cookies, I realized that no matter what, cookies will always be good [well, at least for the most part]. What makes a good cookie great is its texture [at least in my opinion]. These cookies have phenomenal texture. SO thick and chewy and moist. Plus remember all those ingredients I named above? Well, they make a super flavorful and hearty cookie. Don't miss these! 

Make make make!

Monster Cookies

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups quick oats
3/4 cup butter, softened
1 cup brown sugar
1/2 cup sugar
1/2 cup creamy peanut butter
1 egg
1 egg yolk
2 teaspoons vanilla extract
3/4 cup chocolate chips
3/4 cup mini M&M's

Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
In a medium bowl, whisk together flour, baking soda, salt and oats; set aside.
In a large mixing bowl, cream butter, brown sugar, sugar and peanut butter until light and fluffy, about 3 minutes. Add egg, egg yolk and vanilla extract and mix until combined. Stir in flour mixture just until combined. Mix in chocolate chips and mini M&M's. 
Roll the dough into balls, about 1-1/2 tablespoons each, and place on prepared baking sheets. Bake for 8-10 minutes or until cookies are set and edges are just beginning to brown. Cool on baking sheets for about 5 minutes then remove to wire racks to cool completely. Store cookies in an airtight container for up to 4 days.

(adapted from: the girl who ate everything)

mini M&M's are so much tastier than the regular sized ones. 

Maple Pumpkin Cinnamon Rolls

My family loved these rolls.

I can't believe that I got my family to eat - no, wait, to devour - an entire pan of these maple pumpkin cinnamon rolls because they sound so complex and so fancy and they sound like something that my family would never eat. 

It's just that all of these flavors mix so well. Pumpkin and cinnamon is a no-brainer. But pumpkin and maple just sounded so seasonal and so autumn and really warm and comforting, so I went with it. And the result was fantastic. Some of the best cinnamon rolls I've ever made! And you know that I love cinnamon rolls and make them as often as possible because they're on my list of favorite foods. #1 - pizza, #2 - cinnamon rolls. 

But it'll take me too long to write out the whole list, sooooo.

Cinnamon rolls! They make for the very best breakfast, a really great snack when warmed up and a pretty amazing dessert for after dinner. I totally encourage eating these all day long. Of course, they're best fresh from the oven and still warm so that the glaze gets all gooey and melted and wonderful, but honestly, if you heat 'em up in the microwave for a few seconds, they're still pretty darn incredible. 

So let me tell you about them! I made pumpkin dough. It was delightful to make and work with - the dough was so soft and pliable and incredibly easy to shape and roll and cut. It was amazing! Then I filled it with the usual butter/sugar/cinnamon mixture. I topped the whole thing with a maple glaze which is the glaze that I use on my all-time favorite cinnamon rolls and you can find the recipe for those HERE. The whole combo, gah! So good!

Maple Pumpkin Cinnamon Rolls

3-1/4 cups all-purpose flour
1/3 cup sugar
2-1/4 teaspoons active dry yeast
pinch salt
1/2 cup butter, melted
1/2 cup buttermilk
1/2 cup pumpkin puree
1 egg, lightly whisked

4 tablespoons butter, softened
2 tablespoons brown sugar
1 tablespoon sugar
1/2 tablespoon cinnamon

1 cup powdered sugar
3 tablespoons butter, melted
3 tablespoons maple syrup
2 teaspoons milk

In the bowl of a stand mixer fitted with the dough hook, add flour, sugar, yeast and salt. Mix together until combined. 
Add the buttermilk and pumpkin to the melted butter in a small microwave safe bowl and heat for 45 seconds and stir until smooth. Add this mixture to the dry ingredients in the mixing bowl, then add the lightly beaten egg. Knead the mixture on low speed for about 7 minutes (add more flour if necessary to form a soft, smooth dough). Remove the dough from the mixing bowl and place in a lightly greased bowl. Cover and let rise in a warm place for about 2 hours, or until doubled in size. 
After the dough has risen, punch it down and turn out onto a lightly floured surface. Roll out into a large rectangle, about 14" x 20". Smear the softened 4 tablespoons butter all over the rectangle. In a small bowl, whisk together brown sugar, sugar and cinnamon and then evenly sprinkle over the butter. Roll up the rectangle, starting with the longer side, to form a large log. Using a sharp knife, slice the dough into 20-24 rolls. Arrange the rolls in a greased 13" x 9" pan and cover loosely with plastic wrap. Allow to rise for an additional 30 minutes. Bake at 375 degrees for 15-18 minutes. 
Prepare the glaze by whisking together powdered sugar, melted butter, maple syrup and milk in small bowl. Spread or pour over the warm rolls. Best served immediately. Store any leftovers in an airtight container for up to 3 days. 

(dough adapted from: averie cooks)

you should probably expect a pumpkin recipe at least once a week until December. 

Candy Corn Chocolate Cookie Cake

I finally gave in and bought a bag of candy corn.

Candy corn is up there in the list of favorite candies - just below m&m's but above milky way bars. I look forward to them every fall! They give me one more reason to adore the season of autumn. Oh! And those little baby pumpkins that taste just like candy corn ... I love those too!

Now, trust me, I could probably consume at least half a bag of candy corn in one sitting [I can't help that they're the most addicting candy on the planet!], but I try to restrain. Even though I eat a ton of candy corn every autumn, I've never baked with candy corn before. Obviously I need to remedy these types of things. 

My remedy was a giant chocolate cookie full of candy corn.

The only bad thing about this cookie cake was the fact that apparently about 75% of my family thinks that candy corn is disgusting. WHAT. Who are they? Candy corn is bomb and I will love it forever. Anyway, I had to eat approximately 75% of the cookie cake to make up for the part that my family didn't eat. That was great for me. Well .... good for my taste buds, bad for my health. 

The cookie cake was phenomenal - moist, fudgy and flavorful. The cookie cake was somewhere between cookie and brownie, so really, you can't go wrong. Oh and the candy corn adds really interesting and unexpected flavor and texture. Everything here is good. Except the nutritional value. That's not good at all...

Candy Corn Chocolate Cookie Cake

3/4 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1-1/2 teaspoons vanilla extract
1-1/3 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 cup chocolate chips
2/3 cup candy corn
chocolate frosting
candy corn for decorating

Preheat oven to 350 degrees. Lightly grease a 9" cake pan; set aside.
In a large mixing bowl, cream butter and both sugars until light and fluffy, about 3 minutes. Add the egg and vanilla extract and beat to combine. Add flour, cocoa powder and baking soda and mix just until combined. Stir in chocolate chips and candy corn. Dough will be thick. 
Spread the dough evenly in the prepared cake pan and bake for 18-22 minutes or until a toothpick inserted near center comes out clean. Cool in pan for at least 30 minutes before turning out onto a wire rack to cool completely.
Decorate the completely cooled cookie cake with frosting and candy corn, if desired. 

(adapted from: life, love and sugar)

I used a little bit of this chocolate frosting for my cookie cake. 

Funfetti Cookie Dough Truffles

Funfetti used to be one of those things for me.

I could take it or leave it. I liked it, but I didn't love it. It wasn't my first dessert choice, but I wouldn't turn it down if offered to me [mainly because I wouldn't turn down any dessert offered to me]. But I made these funfetti cookie dough brownies a few weeks ago and they have converted me into a funfetti lover. 

Maybe I don't love funfetti cake or everything funfetti, but I for sure love this funfetti cookie dough and I'm making a personal effort to use that funfetti cookie dough in as many different desserts as I can possibly make. These truffles are the first of those desserts and they're a really fantastic start. 

I don't love making truffles because dipping each truffle in chocolate is a tedious and tiring job. BUT. I always love the outcome. They taste delicious plus they're really cute because it's just about mandatory to decorate with sprinkles. Also, I mean, the center of these is straight cookie dough and what's not to love about that!?? 

Seriously. Make some cookie dough [I'm thinking that funfetti is my favorite, but you could go with chocolate chip cookie dough or peanut butter cookie dough or really any kind of cookie dough that you love!], roll in balls, chill, dip in chocolate, add sprinkles. Then devour as many as you can. Or you can share them with people that you kinda like. 

Funfetti Cookie Dough Truffles

3/4 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 cups funfetti cake mix
3/4 cup all-purpose flour
2 tablespoons milk
3 teaspoons colorful sprinkles
3/4 cup chocolate chips

2 cups chocolate chips
2-4 teaspoons canola oil

In a mixing bowl, combine the butter, sugar and vanilla extract and mix with a wooden spoon until smooth. Add in the cake mix, flour and milk and blend until combined. Stir in the sprinkles and chocolate chips. Cover the bowl with plastic wrap and chill in the refrigerator for about 15-25 minutes. Remove from the refrigerator and roll the dough into 1" balls and place the balls on a parchment paper lined baking sheet. Chill for at least 2 hours. 
In a small, microwave-safe bowl, melt chocolate chips in 30-second increments. Add the canola oil and stir until smooth. Dip each chilled ball into the melted chocolate and then place back on baking sheet. Immediately add sprinkles, if desired. Repeat this process with each ball of cookie dough. Let all the truffles sit until the chocolate is completely set. Serve immediately or place in airtight container and refrigerate until serving. 

(adapted from: life, love and sugar)

so pretty and colorful, right!?