How To Impress People Without Actually Being Impressive IV: Truffles!

There's something about the words 'white chocolate' that really impresses people. It's not like it's any different, or more expensive than other chocolates, but there's something about it that makes people think of fancy occasions and baked goods that you can only find in bakeries, made by people who went to college to get some kind of white chocolate degree.

Certainly these were not made in a kitchen, or photographed in a living room!

And then, you follow 'white chocolate' by the word 'truffles' and suddenly people are really waiting to hear you speak. Their ears perking up at the idea of gourmet truffles, and their brains working at full capacity trying to figure out what kind of rich and genius person you are.

The secret is: white chocolate is just like any other chocolate, and truffles are really, really easy to make.

What You'll need:

- 1 Cup Heavy Whipping Cream
- 24 oz. chocolate chips (I used white chocolate, but any kind will do)
- 20 oz. Melting chocolate (I used vanilla flavored almond bark, but as long as it's chocolate, and you can melt it, it will work)
- Miniature cupcake liners (optional)
- Optional add ins (Liquor, nuts, etc....I omitted these things but simply added some sprinkles)

How To Do It:

1. In a sauce pan, bring your heavy whipping cream to a simmer.

2. Slowly whisk in chocolate chips. after chocolate is melted, now would be the time to add any add ins, if you want.
2a. White chocolate is slightly different than other chocolate in that it will not be as thick as, say, milk chocolate ganache right off the bat. If using white chocolate, put in fridge for about 60 - 90 minutes, stirring it with a fork or whisk occasionally.

3. Leave your ganache in the fridge for about 2 - 3 hours until it's cold and able to be molded.

4. Using either gloved/washed hands or a melon baller, roll your ganache into balls. Leave these in your fridge for at least 4 hours (overnight would be ideal).

5. Melt your chocolate, and using a spoon, roll each truffle in the chocolate. Place either directly on your miniature cupcake liners (if desired) or wax paper. If you are adding sprinkles, nuts, or whatever else as decoration, add it on while the chocolate is still a little warm.

6. Cool in refrigerator for 15 - 20 minutes to solidify the chocolate.

7. Truffles can be served cold, but are best at room temperature!

Although these are somewhat time consuming with refrigeration, they're a great dessert, and you're certain to impress everyone. Enjoy!

How to Make Cake Truffles Without Using Frosting (How To Impress People Without Actually Being Impressive III)

If you're anything like me, you've had a Starbucks addiction since there was one digit in your age (yes, I know I'm showing my age :P). Maybe it started with their hot chocolate, or those chocolate-covered graham crackers next to the register, and soon it was frappuccinos and Coldplay CDs when you were young and full of angst, then one day you had a paper due the next day and you sucked down that black coffee for hours until they closed. Then one day, even further down the line, you realized you're a grown up and you're sitting by their fire place drinking a half-caff mega galactic whatever-ma-bob mochaccino with your New York Times, and one of their muffins and you think "Oh Dear God. I have to kick this habit."

So you stay away. You start brewing coffee at home, and soon you're looking at prices of espresso machines at 2 A.M. and Googling "How do I make a blueberry streusel muffin like Starbucks?" because it's been like two whole weeks since you've had one, but you're so close to overcoming your addiction. And then one day, word gets to you. They have cake truffles. On a stick.

How can you compete? What does that even mean? How can cake be a truffle?

Let me tell you, you can stop googling "Cake Pop + Starbucks", because I've beat the competition. With three ingredients and almost no time at all, you can make cake pops better than those guys, and impress everyone you know.

Most cake truffle recipes call for frosting, which to me, sounds too sugary, too distracting, and doesn't let the cake reach peak moisture for optimum enjoyment. By using flavored creamer, not only can you add diversity to your truffles, but you can turn around and have matching-flavored coffee (or a latte, if you bought that espresso machine at 2 A.M.). A lot of truffles are also covered in just plain melted chocolate, but I used ganache instead because, well, it's tastier. If you're feeling adventurous, you could always cover your layer of ganache with a layer of chocolate...who could say no to that?

If you made my Oreo Cheesecake, then you already have some of the stuff you need, if you didn't, here's the whole recipe.

What you'll need:

I already have ganache made, but if you don't, it's very easy!

-A cake (I used a Dark Chocolate Box mix)
-Ganache (Heavy Whipping cream + Chocolate Chips)
-Flavored creamer

How to make it:

1. Break your cake up into chunks and place in a large mixing bowl.

2. Using a fork, break it up into crumbs. This will take awhile, so I would recommend putting on an episode of your favorite sitcom to make things a little more interesting as you do so.

3. I did not measure out my creamer, I put it in slowly, and moistened all crumbs with a fork. I put in enough that it's almost like wet dough (If I were to guess, I'd say close to 1/4th of a cup for one 9" round cake). It should be moist enough to stick together, but not puddle-y. Add slowly, and stop when it seems right. For me, I thought 'this is just a tad too wet!', and they were perfect.

4. If you're looking for perfect proportions, ou can use a melon-baller, but I just used my hands to roll the gooey crumbs into balls.

5. Freeze for 60 - 90 minutes.

6. When your truffles are in the freezer, make some ganache. To do this, use a 1:3 ratio of Heavy Whipping Cream:Chocolate (I used 1 cup of heavy whipping cream and 3 cups semi-sweet chocolate chips, but you can make more or less). Heat the heavy whipping cream in a sauce pan until it's simmering, then slowly add the chocolate chips. Stir in with a fork or whisk until a thick, frosting-like substance is formed. This is ganache. Know it. Love it. It is your friend. If you already have leftover ganache, microwave for about a minute.

7. With the help of a spoon, roll your truffles in the ganache.

8. Decorate if desired (rainbows for me, of course!)

9. Keep refrigerated until serving. They will get a little melty, so be sure to keep them cold.

The insides will be moist and gooey, and the outside will provide a wonderful thick chocolate shell. I used french vanilla and dark chocolate and they turned out wonderfully! Some other good combinations would be amaretto cream with chocolate cake, or hazelnut with chocolate, caramel with white cake, or you could get adventurous! I use a lot of flavored creamers, and I can tell you that they have white chocolate macadamia nut, butter pecan, chai, toffee...so many to choose from, and combine with different kinds of cake!

Experiment, and impress people with this simple recipe, and tell Starbucks to fuck off once and for all.

How to impress People Without Actually being Impressive Part II: Oreo Cheesecake Cake.

I know it's been a long hiatus, but with moving, and then trying to come up for air from all the drowning I've been doing for this year's Camp NaNoWriMo, I haven't had much time to focus on anything else. I'm still rather behind in my novel, but nonetheless, I look forward to making a victory post on September 1st.

So I'm not here regarding writing, I'm here regarding cheesecake! I know cheesecake intimidates a lot of people, but it's actually really easy. I think this is another one of those things that people assume is difficult because it's delicious. It's not as difficult as it is time consuming...it's actually rather difficult to mess up. What I've made today is my 2nd cheesecake ever, and my 2nd ever Double Decker cheesecake. It's an invention of my own inspired by a cheesecake I made for my Dad's birthday, but instead of red velvet, it's Oreo!

This cake cuts a lot of corners, which is why it's really impressive, but wonderful for beginners. Here's what you're going to need, and alternatives with be in Italics

Ingredients:

For the Crust:

- 32 Oreos processed into crumbs (Or About 2 cups of packed Oreo crumbs). Even more alternatively, if you don't have a food processor or Oreo crumbs at your disposal, double bagging them, and using a rolling pin and all of your patience will work, too (I should know, it's what I did).
- 5 1/3 TBS melted butter

For the Ganache:

 - 1 Cup (1/2 Pint) Heavy Whipping Cream
- 24 Oz. Semi Sweet Chocolate Chips

For the Cake:

- I used a Pillsbury Box Cake (I used 'Dark Chocolate'), but if you are opposed to this and looking to make a cake from scratch, I recommend this recipe.

For the Cheesecake:

- 3 8 Oz. Packages Cream Cheese (Room temperature)
- 1 Cup Sugar
- 1 1/2 TBS. All Purpose Flour
- 2 Tsp. Vanilla Extract
- 3 Large Eggs.
- 10 Oreos, Diced

Topping (Optional)

-  7 Oreos (cut 6 in half, one whole one in the middle)
- Oreo Frosting (I found some pre-made in the grocery store, otherwise a buttercream frosting with Oreo bits in it will also work)
- Melted White Chocolate (Approximately 3 - 4 Oz.)
- Any remaining Ganache

So here's what we will be building:

It's got an Oreo Crumb crust, followed by a layer of ganache, with an Oreo cheesecake on top of that, a chocolate cake on top of THAT, the sides of said cake are frosted with Cookies N' Cream frosting, which is then covered with white chocolate, then drizzled with ganache, and for the final touch you will adorn it with Oreos.

If this is not what you want, turn back now. You are in Sweet Tooth territory.

How to Make It:

Cake:

1. Make your cake, either according to the package directions, or the directions of the AllRecipes link I have provided. If you are making a box cake, you will make two 9" cakes. Save the other cake, I will tech you how to make truffles with it this week :).
2. After your cake(s) have baked, let them cool completely, then put them in the freezer for at least 30 minutes.

Crust and Ganache:

1. To make the crust, butter a 9" Springform pan and place on baking sheet. Combine the melted butter and cookie crumbs in a small bowl.
2. Toss with a fork to moisten all crumbs. Press into a thin layer, covering the bottom and 3" up the sides of the springform.
3. In a sauce pan, heat the whipping cream to a simmer, then ad chocolate chips. Whisk until a smooth ganache has formed.
4. Pour 1 - 1.5 cups of the ganache over the bottom of the crust.
5. Freeze until the ganache is firm (About 30 minutes). Reserve the remaining ganache. Keep at Room temperature.

Cheesecake:

1. Preheat oven to 350 degrees.
2. Beat cream cheese and sugar until well blended. Beat in the flour. Add in the vanilla and beat until incorporated. Beat in eggs one at a time.
3. Dice up your 10 Oreos into small chunks and add them (I added the filling and everything)
4. Pour filling over cold ganache in the crust. Bake until the top is lightly brown, puffed and cracked at the edges (my original recipe said about an hour, it took mine an hour and a half).
5. Cool at room temperature for about 30 minutes, then transfer to refrigerator and let cool for about 3 - 4 hours.

Toppings, and putting it all together:

1. Take your cake out of the freezer and place it on a smooth surface (like a cutting borad, or I personally used a baking sheet) Frost the sides of the cake with your Cookies n' cream frosting. Using a spatula and all your natural graces, lift the cake and place on top of the cheesecake.
2. Melt your white chocolate, and spread over the top of your cake with a butter knife.
3. Heat up your ganache slightly and drizzle over the white chocolate layer. If you have a ton left, keep it at room temperature. you can use these for cake truffles (which i will write a tutorial for this week, as stated earlier).
4. Place in freezer for 15 - 20 minutes to let the white chocolate and ganache harden.
5. Make 12 gobs of cookies n' cream frosting along the edge of your cake, place 1/2 an oreo on each one.
6. Place one last gob of frosting in the center, and place an entire Oreo.
7. FEAST.

I would recommend taking this cake out of the fridge for about 15 - 20 minutes before cutting, otherwise it's very difficult to cut through all the layer gracefully (my first piece was more like a crumb cake..), but it's so good! Each bite has a different amount of everything in it and is like a different cake every time. my cheesecake came out a little under-sweet, but it compliments the over sweetness of everything above and below it. All in all, a very decadent treat. I hope you guys like this, because I know I did! ;)

I will be back sometime this week to show you how to make cake truffles (so don't waste your money on Starbucks cake pops!), and like I said, am looking forward to returning here on September 1st to tell you all that I finished my 3rd novel.

Jewelry Guide II (How to Make Impressive Jewelry Without Actually Being Impressive)

When it comes to jewelry, I still have more ideas than I do skill. Toight I did a few necklaces to kill some time, and use up some pendants I had lying around. I found a really simple way to make a fairly impressive necklace without having very much skill.

I swear to God I'm wearing clothes!

This definitely looks more intimidating than it actually is.

You'll need:

- 3 Segments of chain (Mine are 14", 17.5" and 22")
- 3 Jump rings
- 3 Pendants (and jump rings)
- Lobster Clasp

The 3 chains can go on one jump ring, starting with the shortest:

I added the 2nd jump ring so it won't twist as much when you clasp it around your neck.

Now do the same thing on the other side, plus a lobster clasp.This time I put the longest one on first.

I put the charms on while I was wearing the necklace. I guess if you're a more logical/patient person, you could measure the chain and find the exact middle, but I'm not that patient...or logical.

This is really nice if you have a few charms laying around that wouldn't look great right next to each other, or if you've just been looking to make something with your extra chain that isn't just your typical necklace. Also, like I said, it looks more impressive, with very minimal extra work :)

Have fun!

How to Impress People Without Actually Being Impressive: Part 1

I think about this a lot. People tend to be very impressed with me when I do very simple things. I don't know exactly what the "X" factor is that impresses people, but maybe I can figure it out if I write out the things that impress people.

First thing: Macaroni and cheese!

My most recent cheesy creation: Mac n' Swiss Cheese with diced ham.

I have made homemade macaroni a ton of times, and every time, people act as though I have just turned lead into gold. In all honesty, you probably have most (if not all) of the ingredients in your house right now, and get this: The recipe is on the back of boxes of elbow macaroni. I can't speak for all brands, but every box of elbow macaroni I've ever bought has had the recipe right there on it. You don't even need to look that far for this, but I'll provide the recipe here.

What you'll need:

16 Oz. package of noodles (I like to use rotini, or large elbow macaroni...but really: any noodle works)
1/2 cup butter
1/2 cup flour
4 cups milk
1 teaspoon salt
Pepper (I like pepper a lot, and use 1/4 - 1/2 teaspoon, but really it's just to taste).
3 - 4 cups shredded cheddar cheese (Or whatever kind of cheese. Protip: Buy a block of cheese and shred it yourself with a cheese grater, it'll be cheaper that way Protip again: Don't get supermegacheap cheese. It -will- taste funny. I have tried this before, and honestly, just spend the extra dollar.)
1 Cup breadcrumbs (Optional, and I personally do not use them)

How to do it:

1. Preheat oven to 400 degrees (F).
2. Cook and drain noodles according to directions on package. Rinse with cold water and set aside.
3. Melt butter in large saucepan.
4. Add flour, salt and pepper, using a whisk to stir in until well blended.
5. Pour milk in gradually, stirring constantly.
6. Bring to boiling point and boil 2 minutes, stirring constantly.
7. Reduce heat and cook (stirring constantly) for 10 minutes. By now your flour and milk should feel somewhat thick (not extremely, but just noticeably.). That means you're doing it right.
8. Add shredded cheese little by little and simmer an additional 5 minutes, or until cheese is completely melted.
9. Remove from heat.
10. Add noodles to saucepan and toss to coat with cheese sauce.
11. Transfer noodles to a lightly greased baking dish.
12. Sprinkle with breadcrumbs (if that's your sort of thing)
13. Bake at 400 degrees for 20 - 30 minutes, or until golden brown.

There. That's it. If I can give any advice, don't skimp on the salt and pepper, and don't buy cheap cheese (I restate it, because it's important) and people will be impressed in no time. I honestly can not express the amount of times people have been impressed with just the -idea- that I ca make homemade macaroni and cheese.

So go. Go make some nom noms.

Red Velvet Cheesecake

I'm having a very hard time writing about this. Not because I messed it up. Not because it wasn't good, not even because it was hard. But, rather, because I did it...successfully.


I see a lot of recipes day-to-day, especially ones for dessert. I seek them out and have more desserts bookmarked on my computer than anything else. I couldn't care less about making savory dinners, yet I am passionate about sweets. Making a dessert is like making a work of art every time for me, and after making this I feel like I've been finger painting my whole life and finally discovered a paintbrush, and can now properly do this form of art.

I did not have enough food dye!

This cake didn't start off on a good note. After putting all the ingredients out in front of me I realized: Crap. I've never made a cake from scratch. Or a cheesecake. Or a successful ganache. I ended up picking up my 2/3 cup instead of my 1/2 cup for adding the flour, and didn't realize it until the end. I used my instincts and added enough buttermilk until it seemed like a batter consistency. Then, on top of that, I didn't have nearly enough red food dye, and it turned into a bit of a mauve velvet cake.

Mauve-Tan Velvet cake?

When I started making the cheesecake, I realized I was short an entire 8 oz. of cream cheese. What, seriously? It worked out, though, since everything was in 3rd...I cut out a 1/3rd of all the other ingredients. It all ended up working out. I was so happy that I had overcome 2 real issues by now! On top of that, the cake baked quite beautifully. The crust burned a little bit, so I will have to figure that out, but my Dad didn't seem to mind.

The ganache was easy! I tried it once before, and ended up with a chocolate soup that sat in my fridge for days while I hopelessly thought "Please harden!"...and ended up throwing it away after all was said and done. This worked out really well, and I had a hard time not eating it as I was baking the cake.

First complete success!

My last hurdle was the frosting. I thought it would be easy, but I was making this 10 minutes before my Dad was arriving, and I guess I was too stressed, because it tasted like butter....and that was it. Butter. I ended up throwing all of it in the garbage and dumped the remainder of the ganache on top of the cake, along with some white chcolate, strawberries and BAM.

Beaut'

Happy Daddy :)

I made it. It was delicious. It was not the most successful cake ever, but I DID IT! I couldn't even believe it. I basically made 2 cakes, both of which had some issues, but I got through all of them with my own confidence and intuition. I made something that absolutely overwhelmed me, and it was wonderful. It was successful, and I'm looking forward to making a creation of my very own.