One, Two, Three???

Step 3...done!  Now I just have to get the score, hopefully, a passing one.  Sorry I've been a bit absent in the past few weeks.  I hope to post a little more frequently this month.  Today is Monday and that means Eat. Live. Be. 

The topic this week is portion control.  Honestly, I don't really use a measuring device for portion control, but I do look at the sizes of my portions.  In restaurants, the portions are way too large (usually).  I typically eat half and take half home...better for me and for my pocketbook!  :-)  Another way to watch portion size is to either use smaller plates or only put food on the flat part of a "large" plate.  I can't say that I do that, but I do like to use the smaller utensils; that means that I don't take as big of a bite, so the food lasts longer.  But, can I tell you the most simple form of portion control...eating a piece of fruit!  It's already portioned for you!  :-)  Another way to have portion control?  Eat your dessert in the form of a ball! 

On Super Bowl Sunday, my Sunday School class had a part-tay!  We had lots of good food, watch the first half of the game (and the very end) and then played Mad Gab...such fun!  I took a Thai slaw that I will share with you later and these DELICIOUS chocolate chip cookie dough truffles from Annie's Eats.  OH MY GOODNESS!!! 

These are SOOOOO good.  Taste just like cookie dough and, for those of you who worry about salmonella (I don't...I eat the dough either way) there are no eggs.  There are divine!!!  The only problem....what is a "portion!?"  One, two, three........five!? 

Chocolate Chip Cookie Dough Truffles from Annie's Eats
8 tbsp. unsalted butter, at room temperature
¾ cup light brown sugar, packed
2¼ cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
½ cup mini semisweet chocolate chips
chocolate for coating - I used the chocolate candy coating from my grocery store, already in a nice microwave safe "dipping bowl"
Mini chocolate chips (for garnish)

Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate/freeze until the mixture has firmed up enough to form balls.

Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.

When ready to dip the truffles, melt the chopped chocolate in the microwave per package instructions (or in a double boiler!). Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess and place on wax-paper lined surface. Place 4-5 mini chocolate chips on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.

Source: adapted from My Kitchen Cafe, originally from Taste of Home

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•Cate O’Malley - http://www.sweetnicks.com/
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•Claudia - Journey of an Italian Cook
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