Monday, February 6, 2012

Carrot Cake Truffles

I want to take a quick moment to tell you all how loved I feel after Friday’s post. You all make blogging 100% worth it THANK YOU for the birthday wishes, for both me and the blog, and always for the sweet, sweet comments!


Welcome to Milk Bar Mondays!

I am so excited to be teaming up with Audra, Meagan, Krissy, Nicole, Erin and Jacqueline. Audra’s idea of baking our way through this cookbook was one that I was immediately on board with.

As far as baking goes, I don’t get very adventurous. I stick to what I know and what I like. This cookbook will definitely get me out of my baking comfort zone. I seriously had to scour the grocery store for milk powder. However, I guarantee you that this recipe would not be the same without it.

Christina Tosi creates original, unique, innovative and fun recipes and I can’t wait to share them with you. I have read this cookbook several times now and I learn something new each time. This made me fall in love with her and the book almost immediately:

I totally relate to a crippling cookie dough obsession. She also suggests that sifting is a waste of time. I hate sifting. I love her.

I give to you our first recipe: Carrot Cake Truffles. Carrot cake truffles came about in the Milk Bar bakery from leftover cake scraps. No need to commit to a whole slice of cake when you can have just a bite or two!

Cake truffles consist of:

the base (cake scraps) This carrot cake is definitely the best carrot cake I’ve ever had. It was moist but not too sweet, had a perfect touch of cinnamon and was so…incredibly…moist.

the binder (moistens the truffles, in this case, it’s liquid cheesecake.) Yes, I just said liquid cheesecake. it’s like sweet, creamy heaven.

the shell (white chocolate) This part forms as a seal to keep all that moistness in, and to glue on the cruncy outer shell. I used white chocolate chips from Trader Joe’s of which I didn’t photograph. Next time I will go for some high quality chocolate, though.

the crunchy coat (crumbs) Finishes off the truffle with a crunchy (duh) outer shell.

The batter. Totally lickable.

The baked cake mixed with liquid cheesecake. This was sort of like eating raw cookie dough and it was euphoric.

The cake/liquid cheesecake mixture rolled into 12 balls.

The truffles rolled in white chocolate and the crumbs.

Milk Bar Carrot Cake Truffles. Please make these.

And follow our Milk Bar Monday happenings on Twitter! #milkbarmondays

Check out the recipe on Audra’s site, The Baker Chick.

And check out the other posts here:

Krissy of Krissy’s Creations

Nicole of Sweet Peony Blog

Jacqueline of The Dusty Baker

Erin of Big Fat Baker

Meagen of Scarletta Bakes


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