Cookie Dough Truffles

It’s Sunday at 4:30 p.m. And all I can think is, ” where has this weekend gone?!”

With DIY bathroom renovations in full swing here, we have barely rested for the past 3 weekends. This weekend got the best of me and I had planned to make a different delicious treat, but just ran out of time and energy, so I swapped out my plan for these delectably rich Cookie Dough Truffles instead; win-win, right?!


Being that I had about 10 minutes to make these between drying time in our DIY project of the weekend, I kept it simple and didn’t roll them in cocoa or sprinkles, but the combos for these truffles are endless! Just thinking about peanut butter cookie dough dipped in dark chocolate and rolled in chopped honey-roasted peanuts has my mouth watering!

Cookie Dough Truffles
– 1 package refrigerated, pasteurized cookie dough
– Melting Chocolate
– Toppings (optional, chocolate drizzle, nuts, sprinkles, cocoa, coconut, etc.)

1. Roll cookie dough in 1 inch balls. Place on wax paper or nonstick foil and freeze for 30 minutes.
2. Melt melting chocolate per package directions.
3. Dip cookie dough balls in chocolate until well coated. Tap off excess and immediately roll in toppings. If drizzling with chocolate, wait until truffles have set.
4. Set completed truffles back on wax paper/foil and freeze until set.


I had to put mine on a skewer so the chocolate wouldn’t melt all over me, and my lips were covered in gooey chocolate, but it was deliciously rich and warranted an immediate glass of milk.

Let me know what you think of this quick and easy truffle recipe and make sure to share your comments and photos!


No-Bake Nutella “Cheesecakes”

Holy Yum, y’all!

Remember my post on the S’mores Brownies where I said that your life was about to change if you made them? This is like that, but you will not only be forever changed, you will feel the earth moving beneath your feet when you take a bite of this delicious treat.

For real.

Just look at it.


Because, let’s be honest, what could be better than an Oreo crust, cream cheese, Nutella, and cool whip? ALL OF THEM TOGETHER IN ONE BITE!

This is serious you guys. Please, please, please make these ASAP!

No-Bake Nutella “Cheesecakes”

– 1 cup Oreos (or mini Oreos), crushed
– 2 Tablespoons butter, melted
– 1 block cream cheese, softened
– 2/3 cup (or half of a small container) Nutella
– 1 large tub (15 oz. I think?) Cool Whip

Note (I used 1/3 less fat cream cheese and Cool Whip Free to try to make myself feel less guilty…and being honest, it made it more like a light, airy mousse, but I still loved every bite)

1. In a small bowl, combine your crushed Oreos and melted butter. Mix well.
2. In a mixing bowl, combine cream cheese and Nutella until creamy and well mixed. I used my mixer, but a hand mixer or strong arm+spatula would work.
3. Carefully fold HALF of the Cool Whip into your Nutella/cream cheese mixture until fully blended.
4. In the bottom of four high ball glasses, evenly distribute Oreo crust mixture and press down until compacted.
5. Top each crust with Nutella “cheesecake” mixture and pat down lightly to create an even layer.
6. Using the remaining Cool Whip, top the “cheesecakes” until a solid layer has formed.
7. If you’re feeling fancy, drizzle some extra Nutella on top and sprinkle with a few crushed Oreos.
8. Take a bite; die a sweet, heavenly death, and make sure to take some to the pearly gates with you because it would be a sin not to share these.


With only five ingredients, you have no excuse not to try these out this week, so get to it! You won’t regret it!


If you eat Nutella from the jar like me love Nutella, then “like” and share this post. Don’t forget to send me your photos and tag #vcdessertproject on Instagram!

Smoked Almond Chocolate Tarts

This week’s dessert is inspired by Jeni’s Splendid Ice Cream new cookbook, Freestylin’.


Her Chocolate and Smoked Almond Tarts look amazing and I wanted to recreate them for all of you who don’t have the time to make the recipe from scratch.

Try these out soon for a rich, delicious treat!

Smoked Almond Chocolate Tarts
– 1 package refrigerator pie crust
– 1 jar hot fudge topping
– 1 small can smoked almonds

1. Preheat oven to 450 degrees.
2. In four small tart tins or ramekins, lightly press in cut pie crust. (lay out ramekins and trace with a knife slightly larger than your container)


3. Fork the bottom of each crust to keep from bubbling.
4. Bake for 10 minutes or until golden brown, then cool.
5. Crush half a container of smoked almond into small pieces. Spoon in a thin layer into each cooled pie crust.
6. Melt hot fudge topping in microwave for 10-15 seconds, then spoon on top of crushed almond in tart shells. Spread evenly.


7. Decorate with whole almonds in desired pattern.


Serve slightly warmed with some of Jeni’s Salted Caramel ice cream. And maybe, just maybe, eat with the spoon you just used to spread the hot fudge…yum…..


If you love chocolate, almonds, or Jeni’s Ice Cream, like this post and send me your photos of the creations you make!

Flag Cookies

Happy 4th of July!

To celebrate America’s Birthday, I made these cute flag cookies


Although time consuming, these cookies weren’t too hard with my newfound love for bag sugar cookie mix!

Flag Cookies

– 3 bags sugar cookie mix, prepared to bag directions
– Red and Blue gel food dye

1. Make all three batches of cookie dough, coloring one red and one blue at the end of the mixing process. Make sure you make each bag mix separately to make this process much easier.
2. Wrap each batch of colored cookie dough in plastic wrap and refrigerate for at least one hour.


3. Split your red dough into 5 pieces, white dough into 4, and shape the blue into a square-shaped log.
4. Start by rolling out 2 flat, rectangular sheet of red and white dough, roughly the same size.
5. Begin layering your cookie dough as follows (you will be building from the bottom up): Red, White, Red, White
6. Set your blue square log on the left side of your striped cookie dough stack.
7. Roll out your remaining red and white chunks of dough to rectangles that are half the size of your original layers.
8. Layer these pieces next to the blue log as follows: red, white, red, white, red
9. Wrap the cookie stack in plastic wrap and press the cookie dough together to compact and seal the layers.
– Preheat your oven to 375 now!
10. Place cookie dough in the freezer for 15 minutes to firm.
11. Cut slices out of your dough and place about 2 inches apart.
12. Bake for 6 minutes.
13. Let cool on the pan for 10 minutes and then on a cooling rack until completely cool.


Note: if you have extra dough from trimming or the like, knead the scraps together to make these cool tie-dye/splatter cookies!


These cookies are sweet and festive for your 4th of July party!

If you love sugar cookies and flags, “like” this post. Make sure to share your photos with me too!

Cherry Hand Pies


Yep. That just happened. No intro, just a full sized photo of decadent Cherry Hand Pies. On a bed of dark, sweet Washington cherries. Drool….

If you’re headed to a picnic this 4th of July, try making these hand pies. Not only are they portable and delicious, but they are a snap to make.

Cherry Hand Pies

– 1 box (of 2) refrigerated pre-made pie crust
– 1 can Cherry pie filling
– Egg wash (1 egg + a little water)

1. Preheat oven to 450 degrees
2. Using a round cookie cutter (or tub margarine lid…), cut out 8 circles out of your pie crust
3. On 4 of the circles, cut out a star in the center.
4. On the 4 solid circles, spoon on a dollop of pie filling.


4. Top each pie filling circle with one of the cut-out circles.
5. Fork the edges of the completed pies to seal.


6. Place the pies onto a greased baking sheet and brush each top with egg wash.
7. Bake pies for 15 minutes or until golden brown.


Serve over a bed of cherries or blueberries for some extra flair.


If you like Cherry pies and the 4th of July, “like” this post and don’t forget to send me photos of your favorite hand pies and Red, White, and Blue desserts!