We are eight days away from Christmas and I am one bag of Dum Dums suckers away from being DONE with my Christmas shopping. Literally, I have to purchase a bag of suckers to fill the remaining space in my child’s stocking and then I can finally relax.
Well…relax is a relative term.
In my last post I was gushing about ice cube tray truffles and how easy and delicious they are. I decided I would make a platter of them to take to my office Christmas luncheon, and while I was at the craft store for some other things I found this silicone gingerbread man treat mold.
I will admit now that I know NOTHING about using silicone molds. I read the label on this particular one and it mentioned something about being freezable, so I thought, THIS WOULD MAKE THE CUTEST LITTLE TRUFFLES!
Unfortunately I’ll never know whether or not this mold produces the cutest little truffles. The last batch I made didn’t set–at all–and I still don’t know which wrong turn I took that ruined them. The first two batches I made using the ice cube trays turned out fabulous. Here’s what I did differently with this latest batch:
- I used the silicone treat mold rather than the ice cube tray
- I used caramel sundae topping as filling instead of cookie butter
- I used milk chocolate instead of semi-sweet chocolate
- I thinned out the melted chocolate using rice milk instead of full-fat coconut milk
It could be any one of those things, or all of those things, and maybe someone can tell me but I should know better than to pretend to know what I’m doing when it comes to cooking.
In other kitchen-related news, I’ve been in a bit of a cooking funk lately. Without being able to use dairy or eggs, paired with the world’s pickiest husband and a toddler who hates something today that she loved yesterday, it feels sometimes like we eat the same thing over and over. I finally told my husband that once a week I’m going to cook something I know he won’t like, to try and mix it up a bit for me and Emily, and he can eat cereal on that night if he so chooses. I’ve also been brainstorming my own recipes to try and break out of the funk.
On top of it all, I’m trying to eat a little healthier these days. It was the wrong time of year to commit to such a crazy idea, but I am FIFTEEN pounds heavier now than I was before I got pregnant. Some nights I consider serving bowls of frozen peas for dinner. And yes, my daughter would eat that.