S'mores Truffles!

As I was making the truffles, I tasted the filling... and I knew these would be amazing.

A marshmallow buttercream center with crushed graham crackers mixed in and covered with chocolate screams s'more! And guess what, you don't even need a fire!

I live in the the Northeast and our weather has been crazy. We had a really warm week back in March and one day this month it felt like summer! But then the weather got yucky and cold again (and it's almost May!) I've been walking around in a sweatshirt and long pants. I long for the days where it is warm enough to enjoy making s'mores by the campfire!

But, until then we can whip up these truffles, right? :)

S'mores Truffles

Ingredients:

1 cup butter (room temperature)

2 cups powdered sugar

1 cup marshmallow fluff

1 sleeve of honey graham crackers

1 bag milk chocolate chips or candy melts (I used chocolate chips because I didn't have candy melts on hand but I'd suggest candy melts)
1 tablespoon Crisco shortening

1. In a large bowl, cream sugar and butter together. Mix in marshmallow fluff.

2. In a food processor (or any other method) crush your graham crackers. Mix into large bowl.

3. On a cookie sheet lined with wax paper or parchment paper, place balls of filling. Place tray in freezer to chill for 1-3 hours (I left mine in for 3.)

4. Once your filling has firmed up, melt your chocolate in a double boiler (or in the microwave, whichever you choose.) Stir in 1 tablespoon shortening to the melting chocolate.
5. Prepared another wax/parchment paper lined cookie sheet. Using whatever method you choose (fork or toothpick) dip your balls in the chocolate. I used toothpicks and left them in while the chocolate cooled (as you can see in the picture.) Use a spoon to pour chocolate over top of ball rather than swirling it around. Do not let your ball sit in the chocolate for too long or it will begin to melt into the chocolate.
6. Once your ball is covered in chocolate, place on cookie sheet. When done, let truffles sit in refrigerator for at least 15 minutes.
7. Store in airtight container. Choose whether to store them in or out of the fridge (I suggest in the fridge the most.)

Chick Cupcakes!

You know the feeling when you finally accomplished something you worked hard on?

Yep. These cupcakes.

But come on, so worth it!

Now these cupcakes take a lot of time.

And you'll feel like they're staring at you afterward...

...and as you eat them.

But in the spirit of spring and Easter, I'd go for it!

Come on, they're daring you to do it.

I told you.

Now that you've decided.. get ready for this.

Chick Cupcakes

About 24

Ingredients:

1 box vanilla cake mix (You can make your own but be prepared for the amount of time you will put into making the fondant)

Yellow food coloring

Prepare according to box. Add in 10 drops of yellow food coloring. Fill cupcake liners about 1/2 way full and bake according to box.

Chick Decorations

Homemade Fondant (Chick decorations)

Ingredients:

Orange food coloring

1 and a half bag mini marshmallows (10.5 oz)

3 tablespoons water

2 lbs. powdered sugar

Crisco shortening

Cornstarch (may not be necessary)

Buttercream

Ingredients:

2 cups powdered sugar

1/2 cup butter (room temperature)

1 and 1/2 teaspoon milk

1 teaspoon vanilla extract

1. Grease a large glass bowl with Crisco and fill with marshmallows and water. Microwave in 30 second intervals, mixing each time, until melted. 

2. In another large bowl, pour all of your powdered sugar EXCEPT for about 1/4 to 1/2 cup. Save this sugar for later. Grease the beater(s) of your electric mixer with Crisco and pour the melted marshmallows over the powdered sugar. Beat the mixture until a dough forms. There will be loose bits in the bowl.

3. Prepare your workspace (I used the equivalent of a giant plastic placemat, you can also just use a countertop.) Spread Crisco on your workspace and dump the mixture onto it. Generously grease your hands with Crisco and start to knead your mixture together (until smooth.) Grease hands as you go (when needed.) I divided my dough into 4 separate pieces (three of the same size (medium) and one generally small) to ease the kneading process. Make sure to keep the pieces that you are not using wrapped in plastic (saran) wrap.

4. Once your dough is generally smooth, slightly flatten one of your medium sized pieces and add 5 drops of yellow food coloring to the center. Fold the piece in half (keeping the color inside) and continue to knead. Strive to make the dough all the same color and keep kneading until all the stripes are gone. I added 4 more drops of food coloring but the color is up to your discretion. Once you have the desired color, cover the piece with a little Crisco and wrap in saran wrap. Repeat with the two other medium sized pieces.

5. With the small piece, divide in half. Save one piece in saran wrap. Dye the other orange (since I used Wilton food coloring, there were no drops.) Once you are finished, wrap the orange piece in saran wrap.

6. Roll out two pieces of wax paper (to place fondant pieces in between).
7. Take one of your balls of yellow fondant and roll out onto a Crisco-ed surface so it will not stick. Try to make all of the fondant an even thickness.
8. Cut out circles that are BIGGER than the top of your cupcake (if you have 24 cupcakes, you will need 24 circles.) You can use a cookie cutter/top of a glass/whatever is big enough to use. These will be used as the body. Place each circle between the two pieces of wax paper so they do not dry out. You will have some yellow fondant left over which will be used for the wings.
9. I freehand cut the wings out of the rolled out yellow fondant. You can model yours off of my pictures. Remember to place them between the wax paper.
10. For the beaks, roll out your orange fondant and freehand small triangles to use as beaks (see pictures for guidance.)
11. For the eyes, I rolled out my white fondant and freehand cut ovals. For the pupils, I used brown sprinkles (I didn't have black but I would use black if you have them.) The brown sprinkles I picked out of an assorted colors bottle.
12. Before you assemble your chick, you need to make the buttercream. Cream together your sugar and butter. Mix in your vanilla and milk.
13. Frost the top of your cupcake lightly with buttercream. You do not want a lot of frosting. You want just enough that you can still see the cupcake very well (you can google "dirty ice a cake" for a better description.)
14. Once your cupcake is frosted, take one of the yellow circles and evenly place it on the top of your cupcake. Press the wings, beak, and eyes onto the top of circle (I used a little Crisco shortening to help the pieces stay on the cupcake.)
15. If you want to, or if your circles weren't big enough, you can roll the sides of your cupcake in sprinkles (as seen in my pictures.) I happen to like the cupcakes better that way. Just make sure to have a little buttercream sticking out so the sprinkles have something to stick to.
16. Once your cupcakes are finished, keep them in a covered, airtight container. Depending on the temperature of where you are storing your cupcakes, you might want to keep them in your fridge. Mine got a little melty after awhile.