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“Secret Recipe Club?” my husband asked.
“Oh yeah,” I answered.
Because really, why else would I be making truffles in the middle of Saturday afternoon for no apparent reason?
He likes Secret Recipe Club. I had to fend him off the truffles until I could take pictures.
My assigned blogger for this month was Searching for Dessert. Shannon is a former pastry chef, culinary school graduate, mother, and pescatarian.
I think I could have made anything off her page quite happily. She has a large collection of breads and desserts, alongside meatless main and side dishes, all with beautiful pictures. I was blown away by the recipe index yet tempted to make her most recent recipe (when I was looking), Upside Down Mini Apple Cakes. While I don’t eat cooked apples, I knew my family would like them, but I’ve bookmarked them for later to make for our dorm boys.
I also Pinned Oatmeal Monster Cookie Bars (made in a loaf pan, so you only have a few! perfect!), Wheat Sandwich Bread (which I will probably make but didn’t want to use since I made brioche last month), and Inside-Out Cinnamon Rolls.
But I finally settled on Peanut Butter Pretzel Truffles, because I already had all the ingredients on hand and really, how can you go wrong with truffles? I can’t resist the sweet-and-salty combination of chocolate and pretzels, and peanut butter just adds another lovely layer of flavor.
Since these are the basic flavors of Ben and Jerry’s Chubby Hubby ice cream, I decided to give them that cutesy name. But then … I thought hey, maybe I could make Chunky Monkey truffles, too!
It takes an enormous amount of dry ingredients to stiffen up a very ripe banana. By the time I got it into a scoopable dough, it was so sweet I think one truffle could maybe kill a diabetic.
Oh well. Live and learn! And maybe try again another day.