I know, I know. I just posted Red Velvet yesterday, and here I am doing a rehash. I apologize. It wont happen again, I promise....no I don't. Who am I kidding. These suckers are so delicious, you wont want an apology. Instead, I will provide a story =]
I just got back from a road trip to the East Coast recently. During my travels I was able to stop by St. Louis, MO. I can honestly say that I am capable of loving this city to death. Not only do they have an amazing smokehouse within the city limits, but it also very beautiful when it rains. Personally, I hate the rain, so to say that its beautiful is something I don't do very often.
This is a picture of the Mississippi River from St. Louis, Mo. It was the last picture I took before something happened to me that I was sure only happened in the theaters.
Today it rained. A LOT. It reminded me of that giant wave of dirty street water coming at me all over again. Living in Southern California, rain like this is almost a crime. I mean, it was "I never want to get out of this bed and cuddle all day today" kind of rain. puh...there goes my workout. And to make things better for my body, I told myself I would get to work on those truffles today for the sake of my sanity. It takes me forever to get truffles dipped, and being as stingy and broke as I am, I hate wasting all that extra chocolate. So today was a baking day. A cold, rainy, gloomy, baking day. At least the truffles are delicious! =]
1 batch Red Velvet Cake
1 batch Cream Cheese frosting
Chocolate Candy Coating
Cream Cheese Frosting:
1 block (8 oz) Cream Cheese, room temp.
1/4 cup unsalted butter, room temp.
2T vanilla extract
~2 cups Powdered sugar (use more or less to taste)
1. Cream together Cream Cheese, butter, and vanilla extract.
2. Gradually add powdered sugar to taste. Mix well between each addition.
1. Make the Red Velvet Cake. Cool Completely.
2. While cake is cooling, make the Cream Cheese Frosting. Set aside.
3. In a large bowl, crumble the cake into fine pieces. Think moist bread crumbs.
4. Add frosting to the cake crumbles. (now the fun part) Using your hands, mix the frosting and cake together until the frosting is fully incorporated.
5. Cover a large cookie sheet with Wax paper. Roll the newly formed "dough" into 1T balls, and place onto cookie sheet. Refrigerate for at least 30 min.
6. Melt candy coating. Insert some sort of poking device (I used toothpicks and thin chopsticks) halfway into each cake ball. Dip into candy coating, shaking off any excess. Return covered cake ball to the wax paper. Repeat and let dry completely before removing. If desired, you can decorate, while still wet, with sprinkles, jimmies, etc., or wait for the chocolate to dry before applying a different colored coating.
7. Enjoy your Red Velvet Truffles.
"Rain rain go away, come again another day..."....um...yeah....
I really don't know the rest of that song, so that's all you get. Till next time!