On Sunday morning, with no real projects to work on or errands to run, I decided I felt like baking. I didn’t really care what I was baking; I just wanted to go through the process. So I left it to my boyfriend to pick a recipe, and a full 20 minutes, two cookbooks and very careful elimination of several earmarked recipes one-by-one later, he landed on Paula Deen’s cookie dough truffles. They were easy to make, with a short ingredient list and no actual baking, which meant we had plenty time for a walk to the store and a frozen yogurt on the way home.
The truffles are a bit soft, even after they’ve been chilled and covered in chocolate shell, so I keep mine in the freezer. They’ll keep longer there, plus the cold treat is awesome in LA’s 90 degree weather.