I don't know that any homemade truffle can beat the Trader Joe's truffles that pop up around Christmas time.  The texture they get is so silken, so smooth in a way that no homemade one I've ever tasted has been.  (Someone tell me the secret if there is one!)

But that doesn't mean I don't love a homemade truffle when Trader Joe's is a whole continent away.  It's especially fun to experiment with flavors since TJ's owns the claim to the best original.  A s'mores truffle sounded right up my alley with a graham sprinkling as the outer shell and a mini marshmallow on the inside.

These were delicious, simple and unique.  And people were counting out how many there were to make sure it was all fair so they must have been delicious enough!  But truth be told is that I love a truffle rolled in plain cocoa powder just about best of all.

S'mores Truffles

Taken from The Comfort of Cooking

Makes about 24 truffles

2 tablespoons unsalted butter 
1/2 cup heavy cream 
2 cups (12 oz.) milk chocolate chips 
24 mini marshmallows 
1 cup finely crushed graham crackers

Directions 
Melt butter in a medium sized saucepan over medium heat; whisk in cream and bring to a boil. Remove pan from heat and stir in chocolate chips until melted and smooth. Chill saucepan in refrigerator for 1 hour, or until chocolate is solid and able to be rolled.

Roll chocolate into 24 balls, stuffing a mini marshmallow into the center of each.

Chill truffles a few minutes before rolling in graham cracker crumbs. Chill for a few minutes again so they solidify more.

I've been on a dessert dip kick lately.  Regular cookie dough dip, snickerdoodle, chocolate chunk, peanut butter chocolate chip dip.  Yum!  They're just so easy to pull together and as long as there is cream cheese in the fridge, I've got all the ingredients on hand.  

So when I saw this recipe for a dip that claimed to taste like Brownie Batter it was only natural that I'd try it out immediately.  And Canaan's birthday seemed the perfect place for it's debut because it makes enough to feed a crowd.

Frankly, it's not very reminiscent of any brownie batter that I've licked or dipped my finger into.  It's thick and creamy and fudgey where batter is thin and a little eggy.  But the dip is delicious no doubt.  And lucky for me, I've still got mounds of it sitting in my fridge and when the animal crackers run out, well pretzels are just the thing to dip next with their salty crunch against this sweet, sweet dip.

Brownie Batter Dip

Taken from Chef in Training

8 oz. cream cheese

1/2 c. butter

2-3 c. powdered sugar (varies by desired consistency)

5 tbsp. All Purpose flour

5 tbsp. cocoa powder

2 tbsp. brown sugar

3+ tbsp. milk (varies by desired consistency)

1 tsp. vanilla

In a stand mixer, whisk together the cream cheese and the butter.  Add 2 cups of the powdered sugar, 1 cup at a time, and 1 tbsp. milk.

Add the flour, cocoa powder, vanilla, brown sugar, and 1 more tbsp. of milk if needed.  Whisk all until smooth.  Add remaining powdered sugar and milk alternately until dip reaches your desired consistency.

Vanilla Latte Cupcakes.  Absolutely ho-hum.  Good enough to take to a Super Bowl party but not good enough to make again.  But the frosting?  The Vanilla Espresso Swiss Meringue Buttercream frosting?  THAT is what saved the cupcake.

So don't let me tell you what to use it on.  Just find something to put it on top of.  Like ... your finger.  Or your tongue.  Or okay, maybe a better cupcake.

And if you find yourself giving it just a little sprinkle of your favorite flaky sea salt for that final touch, well you'll get nothing but love from me for that one.

Vanilla Espresso Swiss Meringue Buttercream

Taken from Pink Parsley Catering

3 large egg whites

1/2 cup  granulated sugar

3/4 cup1  (1 1/2 sticks) unsalted butter, softened but cool, cut into cubes

1/2 teaspoon  pure vanilla extract

1 vanilla bean, split & scraped OR 1 tablespoon  vanilla bean paste

1 tablespoon instant espresso powder (or to taste) dissolved into 2 teaspoons boiling water

Pinch of salt

Combine the egg whites and sugar in the clean, dry bowl of a stand mixer.  Place over a pot of simmering water, and heat, whisking constantly, until the sugar dissolves and the mixture reaches 160 degrees.

Attach the bowl to the mixer (fitted with the whisk attachment).  Starting at low speed and gradually increasing to medium-high, beat the mixture until the bottom of the bowl cools to room temperature and the egg whites are thick and glossy and form soft peaks.

While mixing, add the butter, a few tablespoons at a time, until it has all been incorporated.  Continue mixing until the frosting comes together.  Switch to the paddle attachment and over medium speed, add in the vanilla extract, vanilla bean, coffee mixture, and salt.  Beat until well combined and taste and adjust flavorings as necessary.
Frost cupcakes as desired
*Note - this frosting recipe makes just  enough to frost the 18 cupcake

My sister bought me Maldon sea salt for Christmas.  In my family, salt can be a very, very good gift!  Of course I was delighted because it was exactly what I needed to top my birthday cake five days later.  And it was the finishing touch that put that cake right over the top.  

Salty and sweet is an addiction.  Once you start you just don't stop and you find yourself adding a little sprinkle here and a little sprinkle there where none was originally intended.

These bars take about a tenth of the time of that birthday cake but they fulfill that same salt + sweet craving.  They're like my mom's Saltine Toffee Bars that she makes for Christmas, only better because there are layers and there's PEANUT BUTTER.  And there's salt and there's dark chocolate and it's crunchy and very sweet but oh just salty enough too.

And they have the added bonus of coming together oh so quickly too.  And if you are one of those people who gets scared to turn on the oven and is never sure when something baked is "done" then these are just perfect with no baking required and minimal stovetop stirring skills!

Salt River Bars

Taken from Handle the Heat, slight adaptations made

To melt the chocolate chips, place in a microwave-safe container and microwave in 20-second bursts, stirring between each burst, until smooth and melted. Do not overheat. 

• 45 Club crackers
• 1 cup peanut butter chips, divided or about 1/2 cup of peanut butter (can't get pb chips here and I find them to be rather waxy anyway)
• 1 cup (2 sticks) unsalted butter
• 1 cup brown sugar, lightly packed
• 1 1/2 cups semisweet chocolate chips, melted
• Coarse sea salt

Happy Birthday to ME!  Oh yes, this cake was.  

I always want the perfect birthday cake, but most years I'm hemming and hawing three days before, not sure which cake will top last years.  This year, I saw this cake MONTHS before my birthday, tagged it, and knew it was the one to request from my mom and sister on the big day.

I wasn't disappointed.

"Too rich" doesn't really exist for me.  This was rich, rich, rich and I loved it!  I loved the silky chocolate topping full of butter, the moist and crumbly cake layers full of butter, and the swiss meringue filling full of double butter.  The flaky, sea salt (courtesy of my sister for Christmas) hit my tongue with all the right notes against all of the sugar.  My only teeny tiny complaint could have been that the caramel flavor didn't come through loud and clear.  But in the end I didn't care much because it was just GOOD.  GOOD and RICH and GOOD.

Dark Chocolate Salted Caramel Layer Cake

Taken from Annie's Eats

Ingredients:
For the cake:
2¼ cups all-purpose flour
2¼ cups sugar
1 cup plus 2 tablespoons dark unsweetened cocoa powder
2¼ tsp. baking soda
1½ tsp. baking powder
1½ tsp. salt
6 tbsp. vegetable oil
1 cup plus 2 tbsp. buttermilk
1 cup plus 2 tbsp. brewed coffee*
3 large eggs, at room temperature
1 tbsp. vanilla extract

For the filling:
1 cup sugar, divided
¼ cup water
¼ cup heavy cream
Generous pinch of sea salt, such as fleur de sel
4 large egg whites
1½ cup (3 sticks) unsalted butter, at room temperature

For the frosting:
12 oz. good quality semisweet or bittersweet chocolate, finely chopped
¼ cup unsweetened Dutch-process cocoa powder
¼ cup very hot water
1 cup plus 2 tbsp. (18 tbsp.) unsalted butter, at room temperature
1/3 cup plus 1 tbsp. confectioners’ sugar
Pinch of salt

Fleur de sel, for finishing

Directions:
To make the cake, preheat the oven to 350˚ F.  Grease and flour the edges of 3 8-inch baking pans, shaking out the excess.  Line the bottoms with rounds of parchment paper.  In the bowl of an electric mixer, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.  Mix on low speed to blend.  Add the vegetable oil, buttermilk, coffee, eggs, and vanilla to the bowl and mix on low speed until well blended and completely incorporated.  Divide the batter evenly between the prepared pans.  Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean.  Let the cakes cool in the pans about 15 minutes, then invert onto a wire rack and allow to cool completely.  Remove the parchment paper.

To make the caramel buttercream filling, place ½ cup plus 2 tablespoons of the sugar in a medium saucepan.  Mix in the water.  Bring the mixture to a boil over medium heat.  Stop stirring and let the caramel cook, gently swirling from time to time, until it is a deep amber color (test a drop on a white plate or bowl if necessary), watching it carefully to avoid burning.  Remove the mixture from the heat and slowly whisk in the cream and then the salt.  Set aside and let cool.

Combine the egg whites and the remaining ¼ cup plus 2 tablespoons sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer - don’t worry, it will come together!)  Blend in the cooled caramel until smooth and completely incorporated, scraping down the sides of the bowl as needed.

To make the frosting, place the chopped chocolate in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until the chocolate is completely melted and smooth.  Set aside and let cool to room temperature.  In a small bowl, combine the cocoa powder and water and stir until smooth.  In the bowl of an electric mixer, combine the butter, confectioners’ sugar and salt.  Beat on medium-high speed until light and fluffy, about 5 minutes.  With the mixer on low speed, gradually blend in the melted and cooled chocolate until well incorporated.  Blend in the cocoa powder-water mixture until smooth.

To assemble the cake, level the cake layers if necessary.  Place one of the cake layers on a cake board or serving platter.  Top with half of the caramel buttercream and smooth in a thick, even layer.  Place a second cake layer on top and smooth the remaining caramel buttercream over that.  Place the final cake layer on top.  Cover the top and sides of the cake with the chocolate frosting and smooth with an offset spatula.  If desired, use additional frosting to pipe decorative accents on the cake.  Refrigerate until ready to serve.  Before serving, sprinkle with fleur de sel.

All sorts of family Christmas deliciousness led to too many egg yolks languishing in the fridge.  Desserts kept asking for the whites without those creamy centers.  So we did the only reasonable thing.  

And made yet another dessert.

A dessert that demanded egg yolks.  A dessert that my pudding-loving husband and brother-in-law gave two thumbs up before even trying it.  

A dessert full of fresh silky, chocolate pudding, crunchy honey graham taste and enough homemade marshmallow fluff to possibly make even the biggest sweet tooth a bit faint.

Taken from Annie's Eats

Yield: 6 puddings
Ingredients:
For the graham cracker layer:
4½ whole graham crackers (5 x 2½ inch rectangles), coarsely crumbled
2 tbsp. unsalted butter, melted
1 tbsp. sugar
Dash of ground cinnamon

For the chocolate pudding:
1 cup sugar
3 tbsp. cornstarch
2 tbsp. unsweetened cocoa powder
1 tsp. espresso powder (optional)
Pinch of salt
3 large egg yolks
2 cups whole milk
½ cup heavy cream
8 oz. bittersweet chocolate, finely chopped
1 tbsp. whiskey (optional)
1 tbsp. unsalted butter
1 tsp. vanilla extract

For the marshmallow topping:
2 large egg whites
1 cup sugar
¼ cup water
2 tbsp. light corn syrup
1¼ tsp. vanilla extract

Directions:
Preheat the oven to 300˚ F.  Line a baking sheet with a silicone baking mat or parchment paper.  To make the graham cracker layer, combine the crumbled graham crackers, butter, sugar and cinnamon in a small bowl.  Toss with a fork to blend.  Spread the mixture in an even layer on the prepared baking sheet.  Bake until crisp, stirring once during baking, about 10 minutes.

To make the pudding, combine the sugar, cornstarch, cocoa powder, espresso powder and salt in a medium saucepan.  Add the egg yolks and whisk to blend.  Gradually whisk in the milk and the cream.  Cook over medium heat, whisking constantly, until the mixture comes to a boil.  Allow to boil for 30 seconds.  Remove from the heat and stir in the chocolate, whiskey, butter and vanilla; whisk until the chocolate and butter are completely melted and the mixture is smooth.  Let the pudding cool slightly, stirring occasionally, about 10 minutes.

Spoon 1/3 cup of the pudding into each of 6 serving dishes.  Sprinkle each with some of the graham cracker mixture, dividing evenly between the dishes.  Top each with 1/3 cup more of the pudding mixture.  Cover each with plastic wrap directly on the surface of the pudding.  Chill for at least two hours.

To make the marshmallow mixture, combine all ingredients in the bowl of an electric mixer.  Set the bowl over a pan of simmering water and heat, whisking frequently, until an instant-read thermometer registers 160˚ F.  Return the bowl to the mixer fitting with the whisk attachment and whip on high speed until the marshmallow mixture forms stiff peaks.  Spoon or pipe the marshmallow mixture over the top of the chilled puddings.  Use a kitchen torch to lightly brown the marshmallow topping.  Garnish with additional crumbled graham crackers, if desired.

I have never before been tempted to make homemade graham crackers.  Too much work when you can just buy them!  Now I live in a country with no graham crackers, so okay, it's time I made my own.  

And while I'm at it, why not make marshmallow fluff from scratch too?  Why not.  

I loved the nutty, honey flavored grahams.  Nate was less impressed because these come out a lot softer than a regular graham.  Of course I could have baked them longer to achieve more crunch but I like things soft.  

The marshmallow fluff was so simple and tastes far better than the store bought stuff.  It's also much easier to work with because it's less sticky and clingy.  

In the end these don't taste like a s'more slow-roasted over an open fire.  But they are a fun stay-at-home treat when no burning wood is near.

Campfire Bars

Taken from Sweetened with Honey

I was browsing over at foodgawker and a picture of a frozen peanut butter pie with peanut brittle topping hit me like a TON of bricks.  I WANTED it.  I've always liked peanut butter pie but the addition of that crunchy peanut brittle somehow threw me over the top!

But when I clicked on the link there was no actual recipe.  Just this beautiful picture of the pie.  Not to be deterred, I just set out in search of recipes for each separate component, knowing they are fairly common.  And then devoted my Saturday morning to the creation of this pie.

And it was silky and peanut buttery and sweet as any good peanut butter pie should be.  And it was pretty and oozing, "Eat me."  And I did.  Ten slices and we only shared two with other people!  But I found that my feelings about the pie and the peanut brittle were in direct contrast to the ratio provided.  I found myself dolloping off bigger chunks of peanut brittle for each piece of pie I ate.  And lucky for me there are two pieces of peanut brittle still in my freezer.  Because that stuff can be addictive!

Frozen Peanut Butter Pie

Taken from The Yummy Life

Serves 10

   Crust

3 cups sugar
2 cups water
3/4 cup light corn syrup
3/4 cup dark corn syrup
4 cups coarsely chopped salted roasted peanuts
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon baking soda
1 teaspoon vanilla extract

Butter 2 heavy large baking sheets. Stir first 4 ingredients in heavy large saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 260°F., about 40 minutes. Reduce heat to medium-low.

Mix in peanuts and butter and cook until thermometer registers 295°F., stirring constantly, about 15 minutes. Add baking soda and vanilla and stir briskly (mixture will foam up). Immediately pour out onto prepared baking sheets, dividing evenly. Spread out brittle as thinly as possible. Let stand until cold and hard.

Break brittle into pieces. Store in airtight containers at room temperature. (Can be prepared 1 month ahead.)

Too, too long.  This is a recipe that I took way too long to make.  I couldn't quite figure out if this was a cake or if this was a coffee cake, as in breakfast-fare, so I never knew the perfect opportunity to serve it.  There was a frosting, which made me think dessert but the ratio of cake ingredients seemed dense like a coffee cake.  And it has coffee in it.

Perfect opportunity or not, we had people coming over, and I had a maid on hand to wash dishes.  Perfect time to make something sweet that is more than a one-bowl process.  

I've decided it's a cake.  A really, really delicious cake.  Dense and crumby, richly laced with chocolate, cinnamon, and coffee.  A really, really delicious cake that, if you like coffee, is just begging to be served along side a strong cup.  Which sorta makes it a coffee cake then, right?  

I mean, I'd eat it for breakfast.  

But then I'd also eat a big ole buttercream cupcake for breakfast and feel just great.  

Okay, it's a cake.  A cake.  A definitely-worth-making cake.

Cappuccino Cinnamon Squares

Taken from Brown Eyed Baker, Originally from Dorie Greenspan

Yield: 9 servings (or, if cut smaller, 16 servings)

For the Cake:
1¼ cups plus 2 tablespoons sugar
1 tablespoon plus 2½ teaspoons ground cinnamon
1 tablespoon plus 1½ teaspoons instant espresso powder
1¾ cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
¾ cup whole milk
2 large eggs
½ teaspoon pure vanilla extract
1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, melted and cooled
3 ounces bittersweet chocolate, finely chopped, or ½ cup mini chocolate chips

For the Frosting:
6 ounces bittersweet chocolate, finely chopped
2½ tablespoons unsalted butter, cut into 4 pieces

1. Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Place the pan on a baking sheet and set aside.

2. Stir 2 tablespoons of the sugar, 2½ teaspoons of the cinnamon and 1½ teaspoons of the espresso powder together in a small bowl.

3. In a large bowl, whisk together the flour, the remaining 1¼ cups sugar, the baking powder, salt and the remaining 1 tablespoon cinnamon. Mix the remaining 1 tablespoon of the espresso powder into the milk and warm the milk in a microwave until it is hot enough to dissolve the coffee. Cool the milk. In another bowl, whisk together the milk, eggs and vanilla. Pour the liquid ingredients over the flour mixture and gently whisk until you have a homogeneous batter. Now, using the whisk or a rubber spatula, fold in the butter with a light touch, just until the butter is absorbed. You’ll have a smooth, satiny batter.

4. Scrape half of the batter into the pan and smooth the top. Sprinkle the chocolate over the batter and dust with the cinnamon-sugar mixture. Cover with the rest of the batter and smooth the top again.

5. Back for 35 to 40 minutes, or until the cake is puffed and beginning to pull away from the sides of the pan; a thin knife inserted into the center will come out clean. Transfer the cake to a cooling rack and let it rest for 15 minutes before unmolding it onto another rack. Peel off the paper, invert it onto the first rack, and cool to room temperature right side up.

6. To make the frosting, put the chocolate and butter in a heatproof bowl and fit the bowl over a saucepan of simmering water. Cook, stirring gently and often, just until they melt. Be careful not to overheat the mixture so much that it things out; the chocolate should be smooth, very shiny, thick and spreadable. 9If it thins, leave the frosting at room temperature for a bit, until it thickens a little.)

7. Using an offset metal icing spatula or a table knife, spread the frosting in generous sweeps and swirls over the top of the cake. Allow the frosting to set at room temperature, then cut the cake into 9 squares, each about 2½ inches on a side. Wrapped in plastic, the cake will keep at room temperature for 2 days.

Who hasn't tried a sour cream cheesecake?  It's a New York classic.  I know I've made and eaten my fair share!  

Nate's birthday is simple in that there are three options: angel food cake with strawberries and whipped cream, strawberry shortcake (do we see a theme? ...), or cheesecake.  And nothing fudgy or too out there.  Just a great cheesecake with a berry topping.  

It's actually been years since I made a cheesecake so I thought it was time to dust off my springform pan and brush up on those skills.  Nate's response, "You know what I love?  When you made the decision for me and I don't have to choose."  What is wrong with this guy?  Doesn't he know that half the fun of a birthday is trying to come up with a new, outrageous cake idea that someone else has to actually make??

Well, at least he knows enough about the decadence of cheesecake to know that eating dessert in bed, in the midst of cozy sheets just makes it taste THAT much better.

But the most important part?  After eating his first slice Nate emphatically declared, "That is the best cheesecake you have ever made and the best cheesecake I have ever eaten."  Ever.  This from a guy who grew up eating giant-sized slices on a regular basis.  (In his house a full-blown cheesecake is only meant to feed 8 at best.)

Sour Cream Cheesecake

Taken from foodnetwork.com

I decided to go with Alton Brown's classic recipe, but had remembered some cheesecake making tips he gave on an episode of "Good Eats" several years back.  He didn't include those tips with this recipe but I thought I would.  I think they may have just made the difference between delicious and BEST EVER so I have made some adaptations to this originally recipe based on my notes.  

However, my other disclaimer is that dairy products in Ecuador taste different and react differently to heat so maybe that played a part in the perfectness of this cheesecake since, after all, this is like 95% dairy.

Crust: *

• 33 graham cracker squares, crumbled
• 4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
• 1 tablespoon sugar