Baking

So you may or may not know this....but in case you were wondering, I love to bake. I also love eating sweets...such a good combination right? Today I made mint chocolate chip cookies. They look really good. Won't be able to have them until they come out of the oven though...patience is a weakness of mine. Later this week I'm planning on baking a cheesecake and cinnamon rolls. The recipe for cinnamon rolls I'm going to use is from my grandma Judy who made me a recipe book for Christmas. So it's her recipe and I'm really excited to try it out. I know that my dad loves her cinnomon rolls. Yesterday I baked some truffles and they are so yummy! They were really easy to make and they have a little crunch on the inside because they have rice krispies in them. Here is the recipe....try it out if you're in the baking mood!

Chocolate Peanut Butter Truffles

1/2 cup reduced-fat chunky peanut butter
3 tablespoons of sugar
1 cup crisp rice cereal
3 tablespoons unsweetened cocoa powder
1/4 cup semisweet chocolate chips

1. Place peanut butter in small microwaveable bowl. Microwave for 10 seconds. Stir in sugar until smooth. Stir in cereal; mix well.
2. Line large plate with waxed paper. Spray hands with nonstick cooking spray. Shape peanut butter mixture into 1-inch balls, pressing firmly. Place balls on prepared plate; freeze 15 minutes or up to 1 hour.
3. Place cocoa in a shallow dish. Roll each truffle in cocoa; return to plate.
4. Place chocolate chips in small resealable food storage bag. Microwave for 10 seconds; knead bag. Repeat until chocolate is melted and smooth.
5. Press melted chocolate into one corner of bag; cut very small hole in corner. Drizzle chocolate over truffles. Let chocolate set before serving. Truffles can be refrigerated in airtight container up to 3 days.

Makes 20 Truffles