Today's SMS is brought to you by Mara of Love Your Mother Earth.
Peanut butter & chocolate...what's not to love? This recipe came together in less than 20 minutes. Refrigerate for 2 hours and then scoop. I used my melon baller for less-than-one-tablespoon-sized truffles. I quartered every ingredient of this recipe EXCEPT the peanut butter and then rolled my truffles in powdered sugar.
The verdict: the bittersweet chocolate used in this recipe is powerful. The peanut butter was still NOT enough!
Sorry for such a short post but this weekend, aside from enjoying the summer weather with my toddler, I'll be baking for charity. My girlfriend is running the NYC Marathon in November and at the same time raising money for the fight against cancer. I'm running weekly bake sales and will be donating all the proceeds until she reaches her goal of of $3500. For more information or to donate as well here's the link.
- ► 2011 (20)
- ▼ 2010 (30)
- ► 2009 (113)
A to Z ABC almonds appetizers apple asian award banana bbq birthday blogiversary blueberry bread brownies butterscotch cakes candy cheese cheesecake chinese chocolate chocolate chip citrus clubBAKED coconut coffee cookie carnival cookies cranberry cupcakes CWF desserts dips donuts flan fondant frostings frozen fruit gingerbread giveaway holidays honey ice cream kreativ blogger lemon matcha meat misc. mochi MSCupcakes muffins My 100 nutella nuts OBG pasta peanut butter People's Choice pies pumpkin red velvet restaurants scones SMB frostings sorbet souffle stand strawberry sugars Sweet Melissa Sundays sweet potato tart tips vanilla vegan waffles wedding whole wheat yogurt