Not Just For Thanksgiving: Pumpkin Feta Tart

french pumpkin tart with feta cheese

February is my least favorite month for cooking.  Oh sure, there is plenty of chocolate for Valentine’s Day, and little else to do besides putter in the kitchen all month.  Even so, every year, right about the middle of February, I lose steam.  With minimal produce for inspiration, and the holiday festivities a faded memory, I cave to take-out and frozen pizza more often than I’d like to admit. 

Do the winter blues hit you too?

As I sit here wishing for spring, planning my vegetable garden and dreaming of tiny strawberries, I’m attempting to jump start spring with a round of spring cleaning.  Today we tackled the basement and the kitchen cabinets.  And do you know what I found lurking at the back of my pantry?  A can of pumpkin.  It may not be a farmer’s market basket, but this vitamin-filled little can really jazzed up our quick winter supper.

You already know about my love of pumpkin.  Layered in a yogurt parfait, swirled into oatmeal, stuffed in ravioli, or baked in a cupcake, you really can’t go wrong with canned pumpkin. The slightly sweet earthy pumpkin works wonderfully with the salty tang of the feta and the nutty flavor of the swiss chard in this simple tart. A sliver of this tart would probably be a very nice appetizer for a fancy dinner party, but a big wedge also works well as a main course served with a big arugula salad dressed in good olive oil and lemon juice.

I like this Easy Olive Oil Tart Crust recipe from the wonderful Chocolate & Zucchini but you can use any tart crust you like.  You could even use refrigerated pie crust dough here and I’m sure the tart would still turn out wonderfully.  I do think that a good tart pan, with a removable bottom, is pretty important, though.  Before investing in a tart pan (really, not a very big expenditure) I made many mediocre tarts in a pie plate.  The too-deep, flat sides of the pie dish result in a soggy crust, and an unpleasant filling-to-crust ratio.  If you don’t have a tart pan, you might be better off making a rustic crostada – just roll out the dough on a baking sheet, spread the filling in the middle, leaving a two-inch border.  Fold the crust edges into the middle, brush with a bit of oil, and bake until golden.

Pumpkin Feta Tart

Serves 6 (as a main course)

1 recipe of tart crust dough 

3/4 cup thinly sliced onion

2 teaspoons olive oil

2 cups thinly sliced fresh swiss chard

salt and freshly ground black pepper

2 tablespoons chopped fresh rosemary

2 cups canned pumpkin

2 eggs, beaten

3/4 cup crumbled feta cheese

Preheat the oven to 400 degrees.  Carefully press the crust into a 12-inch tart pan with a removable bottom.  Refrigerate the crust while you prepare the filling.  Saute the onion in oil over medium heat until soft and just beginning to darken. Add in the swiss chard and cook 1 minute more. Season liberally with salt and pepper and stir in the rosemary.  Remove from the heat.  In a medium sized bowl, stir the pumpkin and the eggs well to combine.  Season with salt and pepper.  Remove the crust from the refrigerator.  Spread the pumpkin mixture evenly in the crust.  Sprinkle the swiss chard mixture evenly over the pumpkin mixture and top with the feta cheese. Bake for 20-25 minutes.  Serve warm or room temperature.

Published in: on February 18, 2012 at 8:16 pm  Comments (11)  
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Orange Quinoa Pancakes

whole grain pancakes breakfast

Sometimes, when it snows, I crave warm, comforting winter foods.  Spicy soups, hearty stews, cheesy quiches, and yes, syrup-drenched pancakes.  Other times, mid-snow storm, I’ll find myself with a hankering for summer sweetness.  I’ve been known to bake up a batch of blueberry corn muffins in a blizzard, and always keep a pint of strawberry ice cream in the freezer for snow days.

I spent the last week in Florida for work, and came home yesterday to this winter wonderland. Sweet, juicy oranges and pretty pink grapefruits were everywhere in Florida. So, of course, I stuffed a few in my suitcase. I’m glad I did because as soon as I got home, I was craving the sunny, bright orange flavor. But, as expected, I was also in the mood for a hearty winter breakfast.

These orange quinoa pancakes fit the bill. They are both sweet and nutty. The hearty texture fills my belly and fortifies me against January weather, while the light orange flavor gives me hope that summer is out there, months away, but out there – eventually. Full of protein, fiber and vitamin C, these delicious little pancakes provide enough power to propel me through shovelling the driveway.  (OK, actually, Jeff does most of the shovelling around here, but after a few pancakes, I certainly could get out there and clear the sidewalks!)

I love quinoa, and often cook up a big batch all at once.  Leftover cooked quinoa is great in pancakes, of course, but also adds bulk to salads, makes for a tasty omelet filling, and is delicious as a breakfast porridge when heated with a bit of milk and honey. You could certainly play around with the flavors here, and other fruits as well.  Adding some banana slices and a handful of raisins to the pancake batter would be yummy. But for today, I’m all about the Florida citrus! These pancakes don’t have much sugar, but if your oranges are good and sweet, just a tiny drizzle of honey is all it should take. 

protein breakfast fruit vegetarian

Orange Quinoa Pancakes

Serves 4

3/4 cup all-purpose flour

1/4 cup whole wheat flour

2 teaspoons baking powder

pinch of salt

2 tablespoons sugar

1/4 teaspoon ground cinnamon

1 cup milk

2 tablespoons vegetable oil (plus extra for the pan)

1 egg

1 cup cooked quinoa

2 large oranges

2 tablespoons honey

Sift together the flours, baking powder, salt, sugar and cinnamon.  In another bowl, wisk together the milk, oil and egg.  Stir the dry ingredients into the wet, and stir in the quinoa.  Zest both of the oranges, avoiding the white pith, and add the orange zest to the batter.  Set the batter aside and let it rest for a few minutes.  Meanwhile, peel the remaining pith from the oranges, and cut the orange segments between the membranes, into little slices. Drizzle the orange segments with the honey and set aside. Heat a greased nonstick skillet (or griddle) over medium heat.  Spoon a scant 1/4 cup of batter per pancake into the heated greased pan and cook until the edges firm.  Flip and cook another two minutes until golden. Continue to cook the pancakes in batches.  Serve warm topped with the orange and honey mixture.

Published in: on January 21, 2012 at 7:55 pm  Comments (13)  
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Favorite Black Bean Soup

hearty black bean soup

Let me start out by saying that this is not a vegetarian black bean soup.  There are a lot of wonderful vegetarian black bean soup recipes out there, but this is not one of them.  This soup is rich, intense, and full of meaty flavor. So full of flavor, in fact, that it really needs no adornment. I top most black bean soups with a sprinkle of feta, a wedge of lime, a dollop or sour cream, a drizzle of chili oil, or a handful of red onion. But with this soup, even a sprig of parsley is really overkill. 

The key to building rich and meaty flavor is using both the capocollo and the beef stock.  If you don’t have capocollo, which is cured pork shoulder or neck, proscuitto will work as well.  Really good beef stock is essential here.  Actually, I kind of think it’s always essential.  The stuff from a can is pretty much salty water – better to use water.  But home made stock is not always an option.  A number of local markets in my area sell house made stock, which is wonderful.  It’s usually found in the freezer area and makes all the difference in the world when you don’t have time to make a batch of your own.  In a pinch, high quality soup base works too (I’ve used Penzeys with good results).

beans

As for the beans, canned or dried – both work great.  In terms of taste, and even texture, I think the difference between canned beans and cooked dried beans is minimal.  But dried beans are incredibly economical, and also have much less sodium than the canned varieties, so I like to cook up a big batch and use them to make hearty soups, main-dish salads, flavorful dips and even filled omelets.   To cook most kinds of dried beans, rise and then soak in water overnight.  Then drain, add new water, and boil until tender.  The beans will keep for a few days, even up to a week, in the fridge.  My friend Julie even cooks and then freezes batches of beans, but I have to admit that I have yet to try freezing, although it does sound wonderfully convenient.

All of that is to say that this can be a great, quick, weeknight meal.  A few cans of beans and a bit of gourmet store-bought stock and you have dinner on the table.  Or, you can take your time.  Cook up a big batch of black beans, make your own stock from scratch.  Either way, the results will be fantastically tasty!  And this soup reheats well – that is, if you have any leftover.

easy rich black bean soup

Black Bean Soup

Serves 6

1 tablespoon olive oil

1 cup diced onion

1 cup diced carrot

1/2 cup diced green bell pepper

3 cloves garlic, chopped

3 ounces capocollo, chopped

1 cup tomato puree

4 cups cooked (or canned and rinsed) black beans

5 cups beef stock

salt

freshly ground black pepper

Heat the oil in a medium sized pot. Add the onion and carrot and saute over medium heat until the vegetables begin to soften, about 5 minutes.  Add the pepper, garlic and capocollo and continue to cook, stirring, until the capocollo starts to brown, about 10 minutes more. Add the tomato puree and reduce the heat to medium low.  Stir in the beans and the stock.  Simmer for 30 minutes.  Transfer two cups of the soup to a food processor and puree.  Return the puree to the soup pot and stir well to combine.  If you like your soup smoother, puree more than two cups. Season to taste with salt and pepper and serve hot.

Published in: on January 7, 2012 at 4:15 pm  Comments (11)  
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Maple Cheesecake

cheesecake

Most people would probably disagree, but I think the best part of cheesecake is the crust.  I love that graham cracker crumbly deliciousness. The cheesecake part of cheesecake is growing on me, but for many years I considered it an over-rated dessert.  Somewhat plain, not quite worth the calories. And frankly, plain old New York cheesecake still doesn’t do much for me.

But smooth, sweet silky maple cheesecake is a whole different story. 

Maple syrup screams holiday season to me, and it makes everything feel more festive.  We devoured this whole cake at Thanksgiving (which means I still have a ton of leftover pumpkin pie – anyone have any fun ideas for what to do with half a leftover pie?) and I plan to make it again for Christmas.  With a subtle maple syrup flavor in the cake, and a more intense punch of maple syrup in the crust, this cake blew away the rest of our dessert spread. It’s smoother than a traditional New York cheesecake, a truly decadent texture. And you know what?  You don’t really have to wait for a holiday to make this cheesecake.  There is nothing wrong with cheesecake on a Tuesday.

Maple Cheesecake

Serves 10-12

1/2 cup toasted walnuts

3  cups graham cracker crumbs

1 stick (1/2 cup) melted butter

1 1/2 cups maple syrup, divided

24 ounces cream cheese, room temperature

1 cup sour cream

4 eggs

1 tablespoon vanilla extract

Candied Cranberries for garnish (optional)

Preheat the oven to 350 degrees.  In a food processor, grind the nuts until well chopped, but not a paste. In a medium bowl, mix together the graham cracker crumbs, nuts, melted butter, and half a cup of maple syrup.  Press the mixture evenly into a 10-inch springform pan and wrap the bottom of the pan with two layers of foil to prevent leaks.

Beat the cream cheese until fluffy.  Add the sour cream and beat until incorporated. Add the eggs one at a time and then the vanilla and beat well, scraping down the edges of the bowl. Fold in the remaining cup of maple syrup. Carefully pour the cream cheese mixture into the crust. Bake for 60-70 minutes until golden on top.  The cake will not be set, but will set as it cools.  Chill the cake overnight before unmolding and serving.  Top with a handful of candied cranberries, if desired.

Published in: on November 27, 2011 at 8:11 pm  Comments (15)  
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Not Quite Mom’s: Creamy Chipotle Cauliflower

roasted cauliflower with pepitas

When I was a kid my mom would make a dish she called ‘Hungarian Cauliflower’.  Steamed cauliflower, topped with strained yogurt and toasty bread crumbs with a sprinkle of bright paprika. I haven’t had it in years.  In fact, I hadn’t even thought about it in years – until a few weeks ago.

My mom’s Hungarian Cauliflower was earthy, crunchy, creamy and delicious – a weeknight favorite. It’s funny how old favorites fizzle, though, when you move out on your own.  I can’t tell you why I’ve never made Hungarian Cauliflower, or the famous family ‘Albergetti’ (something akin to homemade Spaghetti-O’s) or even my mom’s potato-chip topped chicken noodle casserole.

But when I stepped into Michael Schlow’s new Boston restaurant, Tico, I can assure you that Hungarian Cauliflower was the last thing on my mind.  I was looking for spicy two textured beef tacos, and sweet tres leches ice cream … not a blast from the past.

Then a small plate of creamy, smoky cauliflower florets arrived on our table, and I was transported. The cauliflower was roasted, not steamed, and the creamy sauce laced with chipotle. But the food memory was there nonetheless.  Tico’s cauliflower was topped with a bit of crumbly, salty Mexican cheese, and crunchy fava beans – not exactly bread crumbs, but quite a flavor combination.

After that meal at Tico, I bought a head of cauliflower thinking I’d make Mom’s Hungarian Cauliflower. Of course, as soon as I got home I realized that we had no bread crumbs – not even a lonely crust of bread from which to make bread crumbs.  Typical of my haphazard shopping. But then again, most of my recipe innovations arise from missing ingredients.

So I roasted the cauliflower and tossed it with chipotle-laced yogurt, sprinkled it with a bit of salty cheese, and a few pumpkin seeds from the back of the cupboard. And I have to say, it turned out quite wonderfully. This recipe has all the nutty flavor and smokey punch of the dish at Tico and all of the homey creaminess of my mom’s cauliflower. And even better… this version is seriously healthy.

Creamy Chipotle Cauliflower

Serves 4 as a side dish

1 medium head cauliflower

1 tablespoon olive oil

salt and pepper

3/4 cup fat free Greek yogurt

1 tablespoon bottled chipotle hot sauce

1/4 cup pepitas (hulled pumpkin seeds)

1/4 cup crumbled feta cheese

Preheat the oven to 400 degrees.  Cut the cauliflower into bite-sized florets.  Toss the cauliflower with the oil and sprinkle with salt and pepper.  Arrange the cauliflower in a single layer on a baking sheet and roast about 25 minutes until browned on the edges. Cool slightly.

Meanwhile, mix together the yogurt and the hot sauce. Arrange the pepitas on a baking sheet and roast in the 400 degree oven for 3-5 minutes, until lightly toasted. Toss the cauliflower with the yogurt mixture and top with the cheese and pepitas.  Serve warm.

Published in: on May 19, 2011 at 6:42 pm  Comments (15)  
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More on Chestnut Flour: Chestnut, Gorgonzola, and Apple Tart

gorgonzola and walnut apple tart

After I made chestnut biscotti last week, I still had some chestnut flour left.  The sweet and nutty flavor gave me the itch to experiment. 

It turns out that chestnut flour is lovely in sweet treats, and equally as nice in savory preparations.  But it’s absolutely amazing in sweet and savory dishes.  The saltiness of the gorgonzola, the richness of the walnuts, the tartness of the apple and the sweetness of the honey bring out the unique earthiness of the chestnut in the crust. Since chestnut flour, unlike almond flour or other nut flours, is not especially high in fat, the texture of this crust is less crumbly and more crisp than a usual flakey dough.  But I think that it adds to the heartiness of the dish.

I’m loving this tart for dinner with a big green salad, but it would be great as part of a brunch spread.  And I’m going to go have another slice.  Right now.

gorgonzola and nut tart

Chestnut, Gorgonzola, and Apple Tart

Serves 6

For the crust:

2/3 cup all-purpose flour, plus extra for rolling

1/3 cup chestnut flour

3 tablespoons cold butter, cut in pieces

pinch of salt

2 tablespoons water

For the filling:

1/4 cup chopped toasted walnuts

1/2 cup crumbled gorgonzola cheese

2 eggs, beaten

1 medium Granny Smith apple

3 tablespoons honey

Preheat the oven to 350 degrees. In a food processor, pulse the flours, butter and salt.  Add the water and pulse until the dough just starts to come together.  Turn out the dough on a floured surface and knead lightly just until the dough comes together. Roll out to a circle about 9 inches in diameter. Transfer the crust to a greased 8-inch tart or quiche pan.

In a medium bowl, mix together the nuts, cheese, and eggs. Spread the mixture in the crust.  Slice the apple into very thin wedges.  Arrange the apple slices on the tart. Bake the tart in the middle of the oven for about 30 minutes.  Drizzle with honey and serve warm.

slice of quiche

Published in: on March 15, 2011 at 7:21 pm  Comments (21)  
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Last Taste of Winter: Chestnut Biscotti

mondel bread

It occurred to me today that I should get as much mileage out of my cute wool sweater dresses and soft cashmere scarves as possible.  Only a few weeks left of weather cold enough for fuzzy boots to be considered a fashion statement!  And only a few weeks for enjoying steaming winter stews, or curling up in front of a fireplace with a cup of cocoa. 

I’m excited for spring of course. For daffodils, asparagus, open-toed shoes, and lemonade. But as much as I’ve whined about the constant snow this winter, I feel a need to make these last few weeks count. So I’m bingeing on steaming soups and hot beverages.  And to go with those beverages, nutty biscotti.

Chestnuts are the ultimate winter ingredient, conjuring images of cozy holidays. And they add a rustic sweetness to these simple crumbly cookies.  This recipe is actually more a riff on my grandmother’s mondel bread than an actual biscotti, but a twice-baked cookie is  a twice-baked cookie.  But don’t let the double baking process put you off, these biscotti are actually quite quick and easy, and perfect for dunking in a cup of coffee! 

Chestnut flour is often available at Italian markets, as it’s popular in European pastries, but you can also find it online.  The flavor of chestnut flour is quite unique, but in a pinch, you could substitute almond flour. 

chestnut flour cookie

Chestnut Biscotti

Makes about 2 dozen cookies

1 egg, beaten

1/4 cup sugar

1/3 cup vegetable oil

1/2 teaspoon vanilla extract

3/4 cup all-purpose flour

1/2 cup chestnut flour

1/4 teaspoon baking powder

1/3 cup chopped walnuts

Preheat the oven to 350 degrees.  Wisk together the egg, sugar, oil and vanilla.  Sift together the flours and baking powder.  Add the flour mixture to the egg mixture and stir to combine.  Stir in the nuts.  The mixture should be rather stiff.  Form the mixture into two logs, each about three inches wide and one inch thick.  Bake the logs on a greased cookie sheet for 35 minutes.  Remove from the oven and allow to cool for 5 minutes, then slice carefully with a very sharp knife into 1 inch thick cookies.  Replace the cookies on the cookie sheet, cut side down and return to the oven.  Cook for 15 minutes more until they darken slightly.  Cool completely and store in an airtight container.  They last for at least a week and also freeze well.

Published in: on March 8, 2011 at 8:27 pm  Comments (23)  
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Sweet Potato and Gorgonzola Gnocchi with Truffle Oil

gnocchi with truffle oil

My mother hates beets.  And until I was in graduate school, and a friend served roasted beets at a dinner party, I thought I hated them too.  Turns out I absolutely adore beets.  She also hates olives, so I maintained that I did as well, and didn’t eat one until a high school trip to France, where I discovered the beauty of little Nicoise olives.

I was lucky, though, I suppose.  My mother made most foods exciting, even healthy ones.  Pulling apart artichokes was a fantastic game to get the heart, eating broccoli was devouring tasty little trees.  One of my mother’s favorite meals is a simple baked sweet potato slathered with good butter.  And her enthusiasm was catching.  We had no idea that the sweet, orange flesh was healthy, we just knew that we loved it.

And while I generally believe that sweet potatoes need no adornment other than a pat of butter, the mild sweetness actually works as a wonderful foil for all sorts of flavors. So when I saw that the NC Sweet Potato Commission was looking for bloggers to come up with recipes, my mind began to whir.  I love the contrast of sweet and salty, and took that as inspiration for these gnocchi.  They are rich and pungent but light and sweet. Truffle oil is rarely a bad idea, but in this case it is especially exciting, bringing a deep savory essence to the sweetness of the gnocchi. The higher water content of sweet potatoes makes for a more doughy gnocchi, but I love that extra chewy bite, as it seems a bit heartier.

With so many flavors, so much depth, these gnocchi are a wonderful main course all on their own.  They are impressive and beautiful enough to serve for a special occasion, but aren’t actually difficult to make.  And you can even prepare the dough in advance.  If you haven’t attempted gnocchi, give these a try, it’s easier than you think. And while rolling pretty little ridges into your gnocchi takes some practice, if they are crooked or off center or simply not there at all, I can promise you that nobody will notice once they taste them.

sweet potato dumplings

Sweet Potato and Gorgonzola Gnocchi with Truffle Oil

Serves 4

2 large sweet potatoes (about 2 lbs)

2 eggs, beaten

8 ounces gorgonzola dulce, divided

21/2 cups flour, plus more for rolling

salt and freshly ground black pepper

2 tablespoons truffle oil

2 tablespoons chopped fresh chives

Preheat the oven to 375 degrees. Prick the sweet potatoes all over, place on a baking sheet and bake 50-60 minutes until tender.  Cool, peel and mash in a large bowl. Stir in the eggs.  Reserve 4 tablespoons crumbled gorgonzola dulce and stir the remainder into the sweet potato mixture.  Add the flour 1/2 cup at a time, stirring well to combine.  Add a few pinches of salt and plenty of freshly ground black pepper. 

Divide the dough into four portions.  Turn out one portion on a floured surface.  Knead lightly, and then roll out the dough into a long rope about one inch thick.  Cut the rope into 1-inch portions.  If you want, you can then roll the gnocchi on a fork to create ridges.  Repeat with the remaining dough.  (At this point, the gnocchi can be frozen in a single layer on a wax-paper lined baking sheet and then transferred to a freezer-safe container for up to a month).

Cook the gnocchi in a very large pot of boiling salted water.  Once the gnocchi float to the top, boil for two minutes more, a total of about 5-6 minutes. Drain the gnocchi very well and divide among four plates.  Sprinkle each plate with some of the reserved cheese, a bit of chives, and some additional black pepper.  Drizzle each portion with truffle oil and serve right away.

Published in: on March 2, 2011 at 9:01 pm  Comments (23)  
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Roasted Cauliflower with Truffled Farro

healthy farro recipe

I love brownies, ice cream and potato chips as much as the next girl, but my absolute favorite dishes are both indulgent and healthy. Of course, for me healthy is a fuzzy category, less about calories and more about how they feel in my body. But foods that taste good and feel good are double winners. Creamy Greek yogurt with sweet, fragrant, local honey is high on the list of my most desired breakfast items.  And there is nothing like pulling apart a steamed artichoke, enjoying each succulent leaf. 

cauliflower cooking

Roasted Cauliflower with Truffled Farro certainly falls into both the indulgent and the healthy categories.  I adore roasted cauliflower, simply browned with just a bit of salt and pepper, the nutty flavor of the little florets is addictive.  And who can argue with the unique, heady flavor of truffle oil?  It does wonders for the simplicity of farro. If you haven’t experimented with farro, I highly recommend it.  The bite of the nutty grain is lovely in warm, hearty dishes like this, but also works well tossed in salads and soups. 

cauliflower and farro

Roasted Cauliflower with Truffled Farro

Serves 4

1 head cauliflower

1 tablespoon olive oil

salt and pepper

1 cup pearled farro

1 celery rib

1/2 a medium onion

1 carrot

1/4 cup thinly sliced endive

1 teaspoon lemon juice

1 teaspoon black truffle oil

2 tablespoons shaved parmesan cheese

Preheat the oven to 400 degrees.  Chop the cauliflower into florets. Toss the cauliflower with the olive oil, salt and pepper.  Spread the florets on a greased baking sheet and roast for about 20-25 minutes until edges are brown.

Meanwhile, bring a large pot of salted water to a boil.  Add the farro, onion, celery and carrot and cook about 25 minutes, until the farro is tender but firm. Drain the water and discard the onion, celery and carrot. 

Toss the farro with the lemon juice and the truffle oil.  Add in the cauliflower and salt and pepper to taste.  Serve topped with the cheese.

Published in: on February 17, 2011 at 8:08 pm  Comments (14)  
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Cake Ball Truffles: Sweets For Your Sweetie

vanilla cake balls

What do you do with leftover cake?

I know… who has leftover cake? Does that exist? Let’s just pretend that it does. Willing suspension of disbelief, ok?

Because if you had leftover cake, you would just have to make these wonderful cake ball ’truffles’.  And then you’d have to eat them all, because wasting food is bad. I suppose you could share them with your Valentine, but I wouldn’t.  I’d eat them myself.  But that is because my husband doesn’t like white chocolate – his loss!  More for me! In all seriousness, however, they do look very pretty packaged up in a little box, and they make a great homemade gift.

vanilla cake balls

As my cousin Ethan put it, his mouth half full of cake truffle, “Little Debbie should make these.”  I think it was a compliment.  He does like Little Debbie.  And these truffles are quite addictive.  They aren’t technically truffles, they are really just balls of cake and frosting covered in white chocolate.  But the surprising taste and texture makes for a double dessert experience in one bite.

Most often when I make cake ball truffles I do actually make and frost a cake.  We enjoy the cake for dessert one night, and the next day I smash it all up and roll it into balls for the truffle centers. You can certainly skip right to the truffle making, but do be sure to let the cake cool completely before mashing with the frosting. And if, like Jeff, you don’t enjoy white chocolate, just use milk or dark chocolate for dipping instead.

A word here about the cake and frosting: You can make your own from the recipes suggested below or you can choose to go with the boxed and canned variety. But if you decide to split the difference, do me a favor and make the frosting.  I have to admit a weakness for boxed cake mix.  My grandmother passed her fascination on to me.  But frosting in a can I can do without.  Although store-bought frosting would probably make them taste all that much more like Little Debbie!

valentines day cake balls

White Chocolate Vanilla Cake Ball Truffles

makes about 4 dozen

1 prepared recipe Basic Yellow Cake (I like this recipe from Martha Stewart)

1 prepared recipe Vanilla Frosting (again, a great basic recipe from Martha Stewart here)

36 ounces white chocolate (less if you have eaten some of the cake!)

colored sprinkles

Crumble the cake into a large bowl. Using a large fork, mash the frosting into the cake until well combines.  With your hands, roll the cake mixture into 1-inch balls.  Arrange the cake balls on a wax paper-lined baking sheet and refrigerate for at least an hour.

Melt the white chocolate in 20 second bursts in the microwave or gently in a double boiler. Stir until smooth.  Dip the cake balls in the chocolate, shake off the excess, and place on a clean piece of wax paper.  Top with sprinkles.  Let harden at room temperature.  Store in a cool place in an airtight container for up to 3 days.

Published in: on February 10, 2011 at 8:06 pm  Comments (20)  
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