The last 2 weeks at my house have been really crazy. We spent a week at Disneyland only to come home to a dog who had been attacked very badly at the kennel and then to a very sick little baby girl who ended up having a 3 day hospital stay due to RSV and pneumonia. So I have been very glad to have all of that out of the way and onto brighter days.
Baking is my release. It calms me and it seems to help the stress melt away. I don’t care what anyone says, there is nothing like a warm chocolate chip cookie or a fresh chocolate cupcake to help you out of a bad day (or week). I don’t care about the calories. Okay sometimes I do, (but really I don’t).
I have also been working with someone to re-design my blog so I am so very excited to show you all when that is finished! I started this blog 3 years ago as a fun way to catalog all of my favorite recipes. It has ended up being so very much more than that for me. I have taken so many breaks in between the craziness of my life, but never once thought to shut it down for good. It is here to stay.
So onto these fabulous Marshmallow Truffles. These are for my sweet Mom who adores anything marshmallow. They are so much fun for Spring and Easter and for whatever else you might want to make them for.
Here is a peak at what they look like from the inside!
makes about 30 small truffles
1 7 ounce jar Marshmallow Cream
6 tablespoons butter, at room temperature
1/4 teaspoon vanilla
dash of salt
3 cups confectioners’ sugar
For the coating:
8 ounces chocolate of your choice
1 tablespoons shortening
Combine the marshmallow cream, butter, vanilla and salt in a mixer and mix until creamy. Gradually add the confectioners’ sugar and mix until smooth. Refrigerate for about an hour. Use a small ice cream scoop and scoop onto a baking sheet lined with parchment paper. Roll into balls. Freeze for about 15 minutes. Melt chocolate and dip the balls into the chocolate and place back onto the parchment paper. Refrigerate until chocolate is set. Enjoy!