Thursday, January 31, 2013

Biscuit Taco Cups

*Click Here This Recipe*

This is another recipe I tried from the Pillsbury company as part of my Brand Ambassador assignment through Allstars. This is chili in a biscuit bread bowl! How smart is that? 
I used my own *chili recipe here* .
It worked nicely to fill all 8 biscuit bowls! These bowls are a nice per person. I served this with a salad and dinner was complete!

This was so delicious and so much fun to make and serve! Who wouldn't want to eat chili out of a buttermilk biscuit bread bowl! Try saying that 3 times, fast! You really can't go wrong whenever you use Pillsbury refrigerator biscuits! They are perfect every time...and I love cracking open the cardboard container!
Check out their Facebook page **here** for more great recipes! And stay tuned to my blog for more recipes that I'll be making with Pillsbury biscuits!


Wednesday, January 30, 2013

Chicken Alfredo Biscuit Casserole

This was a whole lot of creamy, chicken and biscuit yumminess!!! I made this as part of my activities as a Brand Ambassador for This month one of the sponsers is Pillsbury. They were generous enough to send all of the Ambassadors free coupons for their Grands Buttermilk Biscuits so that we could try some of their recipes and give them our pun intended! One of the recipes I chose to make was this one.

Me and my family were very happy with this recipe...look how lovely it turned out! The biscuits are all golden and fluffy! I doubled the recipe and there was still NO LEFTOVERS!!! That large casserole dish only served 5 of us!

My family requested that I make this more often!

I'll be making a few more recipes using Pillsbury Buttermilk Biscuits in the very near future...probably this week! So stay tuned for those results!

Tuesday, January 29, 2013

Black Bean Hummus with Lemon, Garlic and Sesame!

It was snack time at my house yesterday and I wanted something healthy, quick and easy! Then I remembered this recipe that I saw on a blog called 'Energize For Life'
Doesn't that sound like a VERY healthy website? Well that's because it is! 
I had all the ingredients to make the hummus, so I guess it was meant to be!
At first I made the recipe exactly as written, but when I tasted it, I decided to give the recipe a few tweaks to suit my taste. I had to start over because the hummus was way to herbaceous for me. I cut the amount of basil down to about 4 leaves and I doubled the amount of sesame seeds. And the hummus was too dry so I doubled the lemon juice and added a drizzle of olive oil and 2 tablespoons of sour cream. I also added a large pinch of kosher salt and a pinch of cayenne pepper.
With all my adjustments it turned out just how I wanted! The black beans gave the hummus a deep, rich bean flavor!But this hummus also had a nice fresh taste from the lemon with a slight kick from the cayenne and a hint of sesame, garlic and basil! All the flavors I love in a hummus!
But to make it easier I'm posting the original recipe below with my changes in red.
1 can black beans (200g), rinsed and drained - I used a 15oz. can
2 teaspoons fresh lemon juice (or more to taste) - I used 4 tsp.
1 small handful of basil leaves - I used only 4 leaves
1 clove of garlic, crushed
1 large pinch of sesame seeds - I used toasted sesame seeds and doubled the amount
Optional: red chilli to taste - I just used a pinch of cayenne pepper
1 Tbls. olive oil
2 Tbls. fat free sour cream
Put all the ingredients in a food processor and process until smooth.

Monday, January 28, 2013

Cannoli Cream Dessert!

With Valentine's Day approaching fast, I decided to share with you this simple and elegant dessert recipe.
I love to make desserts that look fancy but are easy and delicious! That's how I came up with this next recipe called 'Cannoli Cream Dessert'. I made it for my husband, on Valentine's Day, a few years ago....he was very impressed! 

My recipe was recently featured on this food blog called 'Leanne Bakes' ...She's a very creative and talented cook! Stop by her blog and drool over some of her recipes!

1 cup part skim ricotta cheese1/4 cup confectioners sugar 1/2 tsp. pure vanilla extract1/2 tsp. pure almond extract
1/2 cup graham cracker crumbs
2 Tbls. melted butter
1/4 cup chopped canned peaches or other fruit of your choice                                                 
2 Tbls. shredded semi sweet chocolate

In a medium size bowl mix together first 4 ingredients til smooth.

In a separate bowl mix together graham cracker crumbs and melted butter.

Take 2 wine glasses or other fluted stemware and place 1/4 of the crumb mixture in the bottom of each glass making a well in the center.

 Add 1/4 the cannoli cream mixture on top. Repeat this one more time.

Garnish with chopped fruit and shredded chocolate. Chill til ready to serve.

So make a nice candle light dinner for your sweetheart and serve him this sweet treat for dessert! Enjoy!

Sunday, January 27, 2013

Microwave Almond Brittle

When I first saw this recipe it was called
But I didn't have any peanuts in the house so I used roasted almonds!
I was a little sceptical about making this recipe because I never thought you could make great brittle in the microwave! But I was so wrong! This was just as good as any other brittle, it was just quicker and easier! No candy thermometer needed!
I couldn't make this fast enough! It was disappearing extremely quick!
 Good thing it's a microwave recipe because I just kept making more!
Pssst...most of the time, I was the one making it disappear so fast!
My family didn't get a chance to try the brittle until the 3rd batch!

Microwave Almond Brittle

1 1/2 c roasted almonds
1 c white sugar
1/2 c light corn syrup
1 pinch of salt
1 Tbsp butter
1 tsp pure vanilla extract
1 tsp baking soda

Line a cookie sheet with parchment paper.
In glass microwavable bowl mix together peanuts, sugar, corn syrup and salt.
Microwave on high 2- 3 minutes. Stir and microwave again for another 2- 3 minutes.
Then add in butter and vanilla, and return to microwave for another 2 minutes.
Remove from microwave and quickly stir in baking soda. Mixture will look slightly foamy. Pour on to prepared cookie sheet and spread quickly with the back of the spoon. Allow it to cool, then break into pieces.

Recipe adapted from Gail Herbest @ Just a

Saturday, January 26, 2013

Cucumber Sandwich Bites!

I love tiny food! So I went looking for something I could do with a can of tuna fish and some seedless English cucumbers! And you know the first place I looked? You guessed it...Pinterest!!!

I loved the idea of using cucumbers instead of bread for sandwiches! The cucumbers added a nice fresh taste to the tuna salad. I topped these with baby spinach leaves and served the sandwich bites 2 ways!

My family thought it was cute and goobled up a bunch of these as a snack! This is my recipe for the tuna salad...

1 can solid white tuna in water - drained
1 green onion - chopped fine
1 celery stalk - chopped fine
1 dill pickle spear - chopped fine
1 plum tomato - seeded, squeezed and chopped fine
1 tsp. yellow mustard
4 Tbls. mayo
Salt & Pepper - a pinch of each

Friday, January 25, 2013

Parmesan Honey Pork Roast

OMG...OMG!!! This is a wonderful recipe!!! My whole family wolfed these pork chops
down and gave it a thumbs up! I found it here on the 'Made From Pinterest' blog. That's a great blog because they try-out stuff that they find on Pinterest and then they write a blog post about it! They give their readers the good and the bad results of everything they try!

This recipe was on their good list! And I totally agree with them!  This recipe is made in a slow cooker and has simple ingredients that you probably have in your kitchen right now... boneless pork roast (I used boneless pork chops) grated parmesan cheese, honey, soy sauce, dried basil, fresh garlic, olive oil, and salt. That's it! This is a nice balance of sweet & savory! The basil adds another depth of flavor!

 All the ingredients just blend so perfectly together! I didn't even thicken the sauce because it was so tasty! Who cares if it's not thick! But you can add a cornstarch slurry if you want it thick! This went perfectly with mashed potatoes and petit's a real yummer!

1 (2-3 lb.) boneless pork roast...I used bonless center cut pork chops
2/3 cup grated parmesan cheese
1/2 cup honey
3 Tbls. soy sauce
2 Tbls. dried basil
2 Tbls. fresh minced garlic
2 Tbls. olive oil
1/2 tsp. kosher salt
 If you want to thicken the sauce at the end, make a cornstarch slurry using:
2 Tbls. cornstarch
1/4 cup cold water
Mix together, then add it to the boiling sauce and stir until thickened.
I liked the sauce without thickening it!
Spray slow cooker with non-stick spray or line it with a plastic slow cooker liner bag.
Place roast or pork chops in slow cooker.
In a small bowl combine all ingredients except for the slurry ingredients.
Pour over pork, cover and cook on low for 6-7 hours or until cooked through.
After fully cooked, if you want to thicken the sauce,
remove pork to a serving platter and keep warm.
Skim fat from cooking sauce and transfer to a small saucepan.
Bring to a boil, then add the cornstrach/water mixture.
Stir until thickened, about 2 minutes and serve over pork.

Thursday, January 24, 2013

Tiramisu Bread Pudding!

***Click Here*** to see original recipe
Did you ever see a recipe and after reading it you realize, "where has this recipe been all my life?" Well, that's exactly what happened as soon as I saw this recipe! And the best part was that I had all the ingredients to make it right away! I was so happy that I actually ran to my kitchen and started making the recipe as soon as I was done reading it!

This Tiramisu Bread Pudding is THE best bread pudding I ever had! It tasted exactly like a Tiramisu dessert that I would get at a fine restaurant! And it was SO easy to make! I knew it would be perfect just by the lovely smell that was coming out of the bowl after all the ingredients were mixed in!

I made the recipe exactly as written except I added dark rum liquor instead of vanilla extract and I use fat free "whipped" cream (the frozen kind that you thaw and use) instead of 'whipping cream'. I also sprinkled a little cocoa powder on top. I cut the recipe in half and baked it in a  9" pie dish. Here are the ingredients  with my changes...
                                  1 1/3 cups milk
1 1/4 cups whipping cream-I used fat free "whipped" cream
                 2 tablespoons instant coffee crystals
                              6 eggs, lightly beaten
                          2/3 cup granulated sugar
                        1/3 cup packed brown sugar
                 2 teaspoons vanilla-I used dark rum liquor
             8 cups torn white bread slices (about 12 slices)
                            1/3 cup powdered sugar
               1 recipe Cream Cheese Topper (recipe below)
                      Cocoa Powder for garnish - my idea
Preheat oven to 375 degrees F. In large bowl stir together milk, whipping cream(or fat free "whipped" cream), and coffee crystals until coffee is dissolved. Reserve 1 tablespoon milk mixture; set aside.

Stir eggs, the sugars, and vanilla (or rum) into milk mixture. Stir in bread pieces until moistened. Evenly divide among eight ungreased 6-ounce ramekins or custard cups, filling each almost full. Place on a 15x10x1-inch baking pan. Or spread into a 9" pie dish.
Bake 30 minutes or until puffed, set, and a knife inserted near center comes out clean. Transfer to wire rack (puddings will fall slightly as they cool).

In small bowl combine powdered sugar and reserved 1 tablespoon milk mixture; stir until smooth. Drizzle over bread pudding. Dollop with Cream Cheese Topper. Sprinkle with cocoa powder. Makes 8 servings.

Cream Cheese Topper

Yield: 1-1/2 cups

  • 3/4 cup whipping cream - or fat free "whipped" cream
  • 1 ounce cream cheese, softened- I used fat free
  • 1 tablespoon powdered sugar


Wednesday, January 23, 2013

Caramel Cashew Chewies!

This is one of those dangerously delicious recipes because you just can't stop eating these crunchy, nutty, chewy, chocolate squares! And they're so easy to make, which just doubles the danger...but I looooove to live dangerously!
This recipe was posted on the Internet by one of my favorite foodies known as Pleclare. I've enjoyed many of her recipes over the years! You may have seen me post other recipes from her, onto my food blog. I have a folder full of her yummy creations! So you will see more of her recipes here in the future!
1/2 c butter softened
1/2 c packed brown sugar
1 lg egg
1 1/2 c flour
1 c old fashioned oats
1-14 oz package caramels
1/3 c half n' half cream
1 c semi-sweet chocolate chips
1 c salted cashew halves-chopped
In a large mixing bowl,cream butter and brown sugar. Beat in egg. Stir in flour and oats.
Press into a 9x13 baking pan coated with cooking spray. Bake at 350 for 15-18 mins or til browned.         
                                Meanwhile, in a small saucepan,combine caramels and cream.
              Cook over low heat for 4-5 mins or till caramels are melted.,stirring occasionally.
                              Pour over crust. Sprinkle with chocolate chunks and cashews.              
               Bake for 8-10 mins or til chocolate is melted. Cool before cutting into squares.

Tuesday, January 22, 2013

Zucchini Alfredo

I just love this recipe for so many reasons! It's low fat, creamy, healthy, easy and my kids eat it because they don't realize that there's zucchini in it! This recipe is shredded zucchini in a creamy parmesan/basil sauce!
 I found this recipe on and tweaked it to make it low fat! It was posted by a member named Dutchie326. I was hooked the first time I tried it! And I was making it once a week for a very long time! It cooks up so fast and really satisfies my creamy pasta cravings!
This recipes serves 4-6 people.

                        1-12 oz package uncooked egg noodles
3 Tbsp olive oil, extra virgin
4 lg cloves garlic-minced
4 c zucchini-peeled and shredded
1 c milk-reduced fat-not skim
8 oz low fat or fat free cream cheese
1/2 c fresh basil-chopped
salt & pepper to taste
1/2 c grated parmesan cheese-a must
Bring a large pot of lightly salted water to a boil.

Add egg noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.

Heat the oil in a skillet over medium heat.

Stir in garlic, and cook 2 minutes.

Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.

Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil.

Season with salt and pepper, and add the Parmesan cheese. Serve over the cooked egg noodles.


Monday, January 21, 2013

Homemade Low Fat Bisquick Mix

 I found this recipe a few years ago on the 
cooking site. I've made it many times and it always works perfectly! I make a batch of the mix and keep it in a zip lock bag, so that it's
always ready when I need it for a recipe! You just add any kind of milk to moisten the mix and it's ready to go! I've made these Copycat Red Lobster Cheddar Biscuits with the homemade low fat Bisquick mix! So good!

 They are truly worth trying and I know you'll be making them many times for many years to come!

Sunday, January 20, 2013

A Cocktail That Will Knock You On Your Tail!

I was looking for a drink that was sweet and fruity but also a little unique! I didn't have a large selection of liquors in my cabinet. So I decided to create a drink with what I had on hand! That's how the 'Italian Cherry Bomb' was created! This drink will go down sooooo smoothly...but will definitely sneak up on you! So be careful!

1 shot Galliano liquor
1 shot Amaretto liquor
1/2 shot Maraschino jarred cherry juice
1/2 shot sparkling water
1 Maraschino cherry - garnish
 1 cup crushed ice

Put crushed ice in a cocktail shaker.
Add Galliano, Amaretto, cherry juice and sparkling water.
Shake, shake, shake and pour into martini glass or other stemware.
Throw in a maraschino cherry.
Serve immediately!

Homemade Beef Jerky

More 'man food' in honor of the Super Bowl...but lots of ladies love this too!

I started making my own beef jerky about 10 years ago. A friend of mine turned me on to this and my family and friends are so happy she did! This is requested quite often! I usually make about 4 lbs of Top Round London broil at a time. Yes, I use the good stuff! When the meat is dehydrated it shrinks down to about 1 pound of beef jerky.
This is my dehydrator.
It's nothing fancy. Just a  
Nesco brand. I bought 4 extra trays. The fan is on the top. It dehydrates 4 lbs of meat in about 7 hours. I rotate the trays every hour for even drying.
This is what the sliced London Broil looks like after being marinated for 24 hours and just before placing it into the dehydrator. The marinade is so dark and smokey flavored! It smells so good, even before it's dried!

This is 'tub o' marinated beef' soaks in there for 16-24 hours. 

And here is a nice plate full of the finished product!
This is about 1 serving in my house! So out of the 4 lbs of London Broil, I'll have 4 happy family members! They love this more than store bought beef jerky!  

Here is my recipe so you can try it for yourself!

4 lbs. top round london broil 
1 c soy sauce - do not use light
1/3 c 'gravy master' browning seasoning - 2oz. bottle
1 lg onion - chopped
3 lg cloves of garlic - chopped
1 celery stalk - chopped
1/2 tsp liquid smoke flavoring

                    Freeze the London Broil til hard. Then thaw slightly and slice across the middle (width wise) into very thin slices about 1/8 inch thickness for quicker drying.

Put all the marinade ingredients in a blender(but not the meat of course) and blend til smooth.           
Dredge each slice of meat into the marinade and place in a wide, deep plastic container or large glass Pyrex casserole dish. Pour remaining marinade over top of the slices. Cover tightly and refrigerate for 16 - 24 hours.
When ready to dehydrate, slightly skim the marinade off of each slice of meat and place each slice on your dehydrator tray. When all trays are full turn on the dehydrator and follow your instruction manual on how to dry meat. My dehydrator is a 700 watt unit with a fan to circulate the air. In my unit the meat will dry in about 6 - 7 hours.
When meat is completely dried and completely cooled, store in plastic storage bags or in an air tight container. This can be stored at room temperature for about 2 weeks. But it won't last that long because the jerky will probably be eaten up before then!
If you have a vacuum sealer, this jerky will have a much longer shelf life.


Saturday, January 19, 2013

Chili and Cheddar Cheese Dumplings!

As you may have seen from many of my other posts, I love to combine my favorite recipes to make a new recipe! That's exactly what I did with this recipe! It's the perfect time of year for chili, because it's cold outside and Super Bowl season is here! And it's always the perfect time of year for dumplings, right?

This recipe makes it so much easier to have a fluffy, tasty, cheese bread, to dip into your favorite chili! Forget about cornbread! These cheddar cheese dumplings are so much better and very easy to make! They cook right ontop of the chili during the last 25 minutes of the cooking time! 
I love one pot meals! 
You can use my chili recipe below...or use your own recipe...or buy some canned chili and put the dumplings ontop! Then you can call it 'semi-homemade!


3 Tbsp butter
2 large clove garlic - minced
1 lb. 93% lean ground beef
2 tsp kosher salt
1/4 c dry red wine - not cooking wine
1 tsp sugar
1-15 oz can crushed tomatoes
1 lg white or yellow onion - chopped
1 lg green bell pepper - seeded and chopped
3-15 oz cans small red kidney beans - drained and rinsed
3 Tbsp chili powder
1 tsp cumin
1/2 - 1 tsp cayenne pepper - according to your taste in spiciness
1 tsp dried cilantro leaves - optional
1 bay leaf


In a very large skillet or saucepan, over medium heat, saute onions, garlic and green pepper in the butter, until tender. Stir often.
Add ground beef and cook until completely browned. Stir and chop up the ground beef as it browns.
Now add all remaining ingredients and cook until heated through, then lower heat med/low. Stir well. Cover and cook for 1 1/2 hours. Remove bay leaf before serving. This makes 8 large bowls full.

And here is my easy cheddar cheese dumpling recipe...

1 c flour
2 tsp baking powder
1/2 tsp dried oregano
1/2 tsp kosher salt
1/2 cups whole milk
1 lg egg - beaten
3/4 c shredded cheddar cheese

       Make the dumplings by combining all the dry ingredients in a medium bowl. Then add in the milk, shredded cheddar and beaten egg. Stir until just combined but still lumpy.
Drop by the spoonful ontop of the chili. Cover and continue to cook for another 25 minutes. This makes about 8 dumplings.
Spoon into serving bowls and serve warm with more shredded cheddar cheese ontop.

This recipe is a whole lot of delicious, stick to your ribs, comfort food, goodness!


Friday, January 18, 2013

Scallop Scallopini!?!?!

Well, why has the word 'scallop' right there in the beginning of the word 'scallopini'!

Let me explain why I decided to create this recipe for 'Scallop Scallopini', with a little help from McCormick!

I had some scallops that were getting old in the freezer and I had this package of  'McCormick Gourmet Chicken Scaloppine Recipe & Seasoning Mix' in my pantry...

So, I figured why not just substitute the chicken for the scallops and the mushrooms for the peas! It worked perfectly! Check out the McCormick version **here** 

I looked EVERYWHERE for a 'Scallop Scallopini' recipe, but couldn't find one! Why is that? Well, now you have one here!

Thursday, January 17, 2013

Tomato Mozzarella Toast!

I'm just totally loving simple and easy recipes lately! I'm finding that recipes don't need to have a long list of ingredients to be flavorful! As with this recipe from the 'Riches to Rags by Dori' blog.

This is my version of her recipe. I made this using white
toast sprinkled with shredded mozzarella cheese topped with chopped fresh basil, sliced plum tomatoes, minced fresh garlic and a pinch of salt. Then I put it in the toaster oven to melt the cheese and it was done. A very light but VERY flavorful fresh tasting open face sandwich!
I loved every last bite of this! Give it a try!

Wednesday, January 16, 2013

Instant Mac and Cheese in the Microwave!

I love Mac & Cheese and I love making quick food in the microwave, so this intrigued me! Can this really work? I've made coffee cake in a mug **see here** and loved it! Now I needed to try this new recipe!

It worked out pretty well! The mac & cheese was creamy but a little gritty. When it was done cooking it was soupy, but as it cooled it thickened up a bit. The flavor was perfect. It was slightly tricky to cook because the water kept bubbling over the mug, so I needed to keep turning off the microwave and stirring the macaroni. After reading all the reviews I decided to use a 'quick cook' pasta, which worked perfectly! Still bubbled over but at least the macaroni wasn't undercooked or pasty!

 I would make this again because it saves cleaning a pot! Check out the recipe here and try it for yourself...'Instant Mac & Cheese in the Microwave'

Monday, January 14, 2013

French Toast Muffins!

I love french toast! I've had it stuffed with bananas ** see here** or blueberries **see here**... topped with different fruits, baked into a casserole, made into a bagel! You name it, I've tried it! So why not try a muffin version? I saw this recipe on Pinterest and knew it was destined to end up in my belly! And as soon as I snapped the above photo, that's where all 3 went!
The French Toast Muffin recipe was posted on this blog called
It was a very quick and easy muffin recipe! I had 12 of these whipped up in less than 30 minutes from start to finish!
Check out that blog and give these muffins a try!

Sunday, January 13, 2013

A Perfect Valentine Dessert!

Isn't this a cute little dessert? I found the recipe on and I'm so glad I tried it! It's called 'Matrimonial Bliss'...cute name too, right? I made it a few years ago for Valentine's Day! This is basically a very good fruity oatmeal muffin that I topped with melted white chocolate and 2 hearts carved out of strawberries! It was Valentine's Day, so I had to add hearts and chocolate!!!
This recipe is so very easy to make!
My hubby was very impressed!
If you like oatmeal cookies or muffins, then you'll love this dessert!
Matrimonial Bliss 
2/3 cup butter
1 cup packed brown sugar
1 cup all-purpose flour
1 cup rolled oats
1 cup crushed walnuts
1 egg
1 teaspoon baking soda
1/2 cup of your favorite jam - I used strawberry
Optional - Strawberries carved into heart shapes and melted white chocolate. I used frozen whole strawberries, slightly thawed. Makes it easier to carve. Or decorate how ever you want. Get creative!

Preheat oven to 350 degrees F. Grease a cupcake pan.You will only need to grease about 8 of the cups.
Place butter, brown sugar, flour, oatmeal, crushed walnuts, egg and baking soda in a bowl and mix well. Put 2/3 of the batter in the prepared muffin cups, then spread the jam over it.
Put the remaining batter over the top.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
Let cool completely before decorating.
Makes about 8 cupcake sized muffins.
Recipe adapted from

Thursday, January 10, 2013

I Just Love a Good Breakfast Casserole!

...And I think I've found one to make me happy for a VERY long time! This breakfast casserole has everything I could ever want in a breakfast casserole! It's quick & easy, can be assembled the night before, serves 6-8 people, it's very hearty and is perfect in flavor and texture! I love the layers of ham, egg, bread and cheese! I've tried MANY breakfast casseroles in the past 5 years and I can honestly say this is the best one!
I came across this recipe on the McCormick Spice Company website. The recipe is called Country Breakfast Casserole. It contains 8 simple ingredients! I used smoked ham, from the deli counter, instead of sausage, but other than that I made it as written. My ENTIRE family loved this so much that next time I'll need to make 2 casseroles because they were looking for more! I served this for dinner instead of breakfast. I think I'll make this once a week from now on!

Wednesday, January 9, 2013

My Favorite New Decadent Treat!

Oh Lordy, Lord, these truffles are totally heavenly!!! I was given this 16 oz. box by my neighbor...I have such wonderful neighbors by the way! I put it away and forgot about it for more than a week!

 Then last night I was scavenging my pantry, looking for something to satisfy my HUGE chocolate craving! There on the horizon was this beautiful box of truffles. I said to myself, "this should do"! And then I said to myself, "I'll just take one"! So I bit into one truffle and it was like the angels were singing and a Genie just granted me a special chocolate wish! I thought these truffles were going to be similar to a dense, fudgy brownie, but no!!! It was soooooo much better than that! The truffle was thick but light at the same time! It was like magic! They were like velvet chocolate nuggets! Firm in texture but creamy in taste. They were solid, but airy. It's like the truffles were playing tricks in my mouth! I ended up eating FIVE...and I don't care! It was so worth every gram of fat and calories!

I already started searching where to get more Donckels Belgian truffles. This seems to be the best place at the best price **Amazon** $8.56 for a 16 oz. box.

Okay... Now I'm going to go eat just one more truffle!