Today is March 28th – and I would like to wish a very happy birthday to And They Cooked Happily Ever After. It was born one year ago today, around 9pm on a Thursday night, with a recipe for Pineapple Mojitos.
And I gotta say I’m pretty proud of what it’s become in a year, and am even more excited to see how it continues to grow.
So there’s 3 days left in March, and let’s just say we’re ready for it to be OVER. It’s been QUITE the month for Dave and I. In the course of 2 weeks, we’ve lost:
2 testicles (Hairy’s – poor pooch – he’s the cutest lamp shade wearing puppy ever)
2 Friday’s ago, as Dave was about to take Hairy out for his ‘pees and poops’ before bed, he was quite surprised to find that his car was on fire in our driveway! Turns out, we had a little arsonist running around the neighborhood starting everyone’s weekend off with a bang. To say we were lucky is an understatement – things could have been a million times worse, but it still leaves you sitting there scratching your head saying “Really? REALLY?”.
Then, less than a week later, I was handed my last paycheck from a company that I spent the better part of a decade with – on my birthday. NBD.
And last but certainly not least, after 11 months of being a proud, strong lab with all his ‘puppy parts’ in tact, Hairy’s manhood was stolen from him without his consent – but a few treats and peanut butter kongs, I’m sure he’ll be back to his old self.
So this post is about more than just truffles – it’s about celebrating – moving onto bigger and better cars, jobs and neuticals (all the dogs are getting them) – and a brand new year for And They Cooked Happily Ever After.
And I truly can’t think of a better treat to celebrate with than these Birthday Cake Truffles. They’re very similar to all the other truffle recipes you’ve seen out there – cookies – cream cheese – chocolate coating – triple yum. However, these took on a totally different flavor/texture than I was planning. I decided to try the new Birthday Cake Flavored Golden Oreos, expecting that they would have a similar texture to the other Oreo based truffles I’ve made in the past (like this one and this one). But these literally came out almost the exact same taste and texture as cake batter, without having to worry about the eggs. This meant that the dough was much stickier and a little harder to handle than the typical oreo truffle dough, so I would highly recommend chilling it before you roll it into balls and also after the balls have been formed, before dipping them in the chocolate. But once you have the chocolate coating on the outside, they’ll hold up nicely and it’ll be like biting into a big ball of cake batter.
Thanks for having a birthday And They Cooked Happily Ever After!