I'm back!

Hey everyone! 

Oh boy has it been a long time since I've been on here. A lot has happened!

As you may or may not know, I started a YouTube channel with my beautiful friend Jessi Lucatorto called Sweet Eats where we show you how to make yummy & healthy desserts, snacks, breakfasts etc. 

Here is a link to our most recent video where we show you how to make a healthy, dairy-free Spiced Gingerbread Latte: 

 https://youtu.be/3uIlN7dHUyQ

 

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I also split my GlazedandConfused IG with Sweet Eats: 

www.instagram.com/SweetEatsRecipes

 

I will I'll be posting the recipes on here as well. If you have any recommendations or requests, please feel free to leave them in the comments! I'm happy to make any type of dessert into a healthy one JUST FOR YOU!

 

Happy Friday!  

Snowy Chocolate Gingerbread Truffles

Hi friends!

Okay. If you like gingerbread and you like chocolate, you will melt over this little truffles. Holy. Cow. These are amazing. To be honest, I was never that into truffles- especially the kind that are covered in cocoa powder because of how bitter they are.. BUT I had experimented with a few ingredients and you must, must, must make these! They are stupid easy and beyond addicting. I based this recipe off of the Better Homes and Garden Cookbook but tweaked it according to my liking. 

The ginger and molasses flavor isn't overbearing and the heavy cream gives it that perfect, velvety smooth texture. Especially since the holidays are coming (much faster than I expected!!) I think this is a perfect time to make these. AND they are made on the stove in less than 5 minutes so there is minimal clean up and happy taste testers all around!

What are you making for the holidays? Have you tried any new recipes? 

INGREDIENTS:

1 12oz bag semi-sweet chocolate chips

3 Tablespoons Heavy Cream

2 Tablespoons Molasses

1 teaspoon vanilla extract

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon ground nutmeg

 

You will also need:

powdered sugar- about 1/3 Cup 

DIRECTIONS:

1. In a medium sauce pan, melt together the chocolate chips and heavy cream on medium heat until smooth- constantly mixing so that the chocolate does not burn. Once it is all melted, remove the pan from the stove and add in the molasses, vanilla extract and all of the spices. Mix until fully combined. 

2. Refrigerate for at least 30 minutes to allow the chocolate to firm up. 

3. Once firm, scoop about a Tablespoon size of chocolate and roll into a ball. Then roll the ball in powdered sugar. Continue until you have no more chocolate left.