Welcome to my blog!  Here, I document my adventures in booze, yummy cuisine & exotic or not so exotic travel.

Two bite double butter cookie truffles

Two bite double butter cookie truffles

Valentine’s day is coming up...and my ideas for gifts begin and end with food.  And alcohol.  My husband and I really aren’t big into celebrating Valentine’s Day.  We both find it incredibly frustrating to try to go out to dinner the same weekend everyone else in the Boston metro area decides to, usually settling for sub par, overpriced food.  Give me some daffodils, a bottle of red wine and a meaningful card any day.  And chocolate.  Lots of chocolate.  But that is everyday...I don’t relegate chocolate consumption just to February 14.  If you want to indulge yourself and your favorite Valentine, lovely, homemade chocolate treats are the only way to go.  The best chocolate treats are inspired by Paris.  Because of course they are.

How many foods have you had that you dream of?  Meals which were so incredible, you can recall them years later with exacting detail?  A dessert so delicious and perfectly presented, you almost didn’t want to eat it?  One treat which remains on my ‘most amazing of all time’ list is a speculoos eclair I devoured in Paris a few years ago.  I have searched for one similar to no avail.  I still reminisce about the way the choux dough cracked when I bit into it, the sweet cream which filled the inside and the topping of a luscious layer of speculoos icing.  I loved speculoos so much from my European travels (and flights on Delta) that I knew if it became popular in the United States, my sweet tooth would be plunged in overdrive.  And then cookie butter arrived with a vengeance in America.

Have you ever decided not to try a new food because you knew you would love it TOO much? I felt that way about cookie butter.  I knew anything which tasted like a warm, melty speculoos spice cookie would put me into a sugar coma I may never come out of.  Eventually, I could hold out no longer and I purchased my first cookie butter.  Mmmmmmmm...while I dreamed of laying on my couch in sweatpants consuming all the cookie butter within a 5 mile radius, I knew I must get up and brainstorm a recipe to make with this gingery, caramelized goodness.  That’s how I used another one of my favorite ingredients, brown butter, to create my two bite double butter cookie truffles.  Bon appétit!


1 14 ounce container of cookie butter
1 ½ sticks unsalted butter, browned
3 ½ cups powdered confectioners sugar
Pinch Kosher salt
½ tsp. Vanilla extract
12 ounces dark chocolate chips
¼ bar paraffin wax

Optional toppings:
Flaky sea salt
Biscoff cookie crumbs

-Brown 1 ½ sticks of butter on the stove for approximately 10-15 minutes.  
-While butter browns, warm up cookie butter in microwave for about 20 seconds (make sure to remove all foil from the top first).  Empty entire container of cookie butter into large bowl.
-Add a small pinch of salt and vanilla.

-When butter is done browning, add to bowl with cookie butter and mix together (make sure to scrape all the brown bits from the bottom of the pan - FLAVOR!).  The mixture will be very liquidy.  At this point attempt NOT to get a straw and drink the entire bowl.
-Add 2 ½ cups of confectioners sugar and slowly stir into cookie butter mixture.  Add in last cup of sugar.  Mixture will still be quite soft.
-Refrigerate mixture in bowl for at least 30 minutes or until chilled.*
-Remove cookie butter mixture from refrigerator and let warm up a little.  Using a small cookie scoop gather a small amount into your hands - the mixture will still be relatively hard.  It will be crumbly until you soften it with the warmth of your hands and form it into balls.

-Place formed balls onto a wax paper covered cookie sheet and chill for at least an hour.
-Cut the ¼ bar of parrafin wax into small pieces and place in glass bowl with chocolate chips. 

-Melt chocolate and wax over a double boiler until combined.
-Crush up Biscoff cookies (if you are using).
-Using a candy dipping tool or a fork, dip and roll each cookie ball in the melted chocolate.
-Place chocolate back on wax paper and immediately top with cookie crumbs or salt, if desired.
-Refrigerate balls for 30 minutes or until chocolate is dried.

Bon appétit!

If you don’t eat all of your two bite truffles immediately, they should be stored in the refrigerator!

*Although I haven’t tried this, you could consider spreading the soft mixture on a wax paper lined cookie sheet (with a lipped edge) and then putting it into the fridge to harden.  When removed, instead of forming the dough into balls, you could cut them into equal squares (or hearts!) then dip them in the melted chocolate/wax mixture.  It may be easier than hand rolling the balls and would cut down the chilling time.


Maltby Street Market, London

Maltby Street Market, London

Exhibit A Brewing

Exhibit A Brewing