Chocolate Lavender Truffles and Chocolate Chip Cookie Dough Truffles

I love lavender. The smell. The feel. The adorable little flowers that poke out of bushy leaves.


Yep, that’s just one of my lavender plants. Imagine how I felt when my mother sent me this gem of a recipe:


You read that right. Chocolate Lavender Truffles!

I also added the Chocolate Chip Cookie Dough Truffles from Bakerella to the pictures in this post. I know I’ve mentioned them before, but they are just so good. I make them all the time.


Chocolate Lavender Truffles

Based on a recipe from my mother. Who knows where she got her recipe from.


1/2 cup heavy whipping cream

1 teaspoon dried lavender florets

2 tablespoons Grand Marnier (I used a little white wine I had on hand)

10 oz  chocolate (bittersweet or semi-sweet), chopped into small pieces

unsweetened cocoa powder or melted chocolate candy coating

In a small saucepan, bring the whipping cream and teaspoon of lavender to a simmer. Simmer for one minute.

Place chocolate in a heat proof bowl. Strain whipping cream mixture and pour over the chocolate. Whisk until smooth. Mix in Grand Marnier. Allow to cool and refrigerate three hours, or until set.

Shape the dough into cherry sized balls (I used my smallest cookie scoop), placing them on a cookie sheet lines with wax paper. Freeze for 10 minutes, or until easy to handle.

Roll balls in cocoa powder or  melted chocolate candy coating (I used the candy coating because the cocoa powdered ended up being a disaster for me. I couldn’t get the truffles to keep their shape). Return to wax paper and refrigerate overnight.


These things pack a punch. They have a strong lavender flavor. I could only eat one and I was set on sweets for the rest of the day. These truffles are not going to be for everyone.

Sorry for the crappy photos.


Cookies and Cream Bon Bons & Chocolate Covered Cherry Bon Bons

I can’t remember when I stumbled upon this recipe, just that it was tucked away in my binder, awaiting to be rediscovered.


I ended up tweaking the orignal Taste of Home Wonderful Candies Two Ways Recipe. I mean, come on, THREE POUNDS of confectioners sugar! Oh look, I think some of my teeth just ran away in fear.

Not that two pounds is all that much better.

Cookies and Cream Bon Bons & Chocolate Covered Cherry Bon Bons


1 cup unsalted butter, melted

1 (14 oz) can sweetened condensed milk

2 pounds of confectioners sugar +, sifted

1 1/2 cups crushed cream filled sandwich cookies +

1-2 (10 oz) jars of maraschino cherries, reserve juice

white candy coating

chocolate candy coating

red candy coating, if desired


In a large bowl, combine butter and milk. Gradually beat in confectioners’ sugar until a smooth dough is formed. Divide in half.

In one half of the dough, mix in crushed sandwich cookies. Use a 1″  cookie dough scoop to form balls. Place on cookie sheet lined with wax paper and freeze for 20 minutes, or until set.

Meanwhile, using other half of dough, add 1/8 – 1/4 cup of reserved cherry juice, to taste. Mix in little more powdered sugar (I used about 4 tablespoons) to regain cookie dough texture. Refrigerate 1 hour or until firm.

Melt white candy coating in double boiler or microwave. Dip frozen cookie balls in melted candy coating and return to wax paper lined cookie sheet. Top with crushed cookies, if desired. Return to freezer for 10 minutes, or until set.

Drain the remaining cherry juice from maraschino cherries. Gently pat cherries dry. Remove refrigerated cherry dough. Use a 1″ cookie dough scoop to form balls. Wrap dough around maraschino cherries*. Freeze for 20 minutes, or until set.

Melt chocolate candy coating in double broiler or microwave. Dip frozen cherry balls into melted chocolate candy coating and return to wax paper lined cookies sheet. Return to freezer for 10 minutes, or until set. Decorate with melted red candy coating, if desired.


I say “balls” a lot in this post. ::snicker::

And yes, I know the photos are crap. I never said I was a photographer.

* There are two ways to do this. You can take the 1″ circles of dough, flatten them out, and wrap around cherry. Reshape into balls. I like to leave the dough in the cookie scoop, press a thumb print in the middle so the excess dough dissipates, stick the cherry in and rework the dough around it. Then finish scooping it onto the wax paper.

25th Birthday Cupcakes

My beautiful sister-in-law is turning a quarter of a century old.

She requested “chocolate, red, and pink”.


Surprisingly, it’s hard to find inspiration for “milestone” birthdays. Unless you are looking for “over-the-hill” type things. Then, well, you get a ton of wonderfully tacky ideas.

Not what I was going for here.



I made the Triple Threat Cupcakes from YourCupofCake, except I used whole MEGA Stuf Oreos and the Chocolate Chip Cookie Dough Truffles recipe from Bakerella. I’ve made the Chocolate Chip Cookie Dough Truffles recipe at least a dozen times and it’s always a huge hit. I only use a dash of salt in the truffles, instead of the 1/2 tsp the recipe calls for.


Please don’t ask for nutritional information.