While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday and the most delicious finds on TV.
Grab a heart-shaped box of those Valentine’s Day essentials and chow down: February 14 is National Cream-Filled Chocolates Day.
Amaretto, lemon, orange or coconut? It’s a mystery to us too, and the only way to solve it is to take a bite. Don’t worry – if you don’t like it, there are about 29 other flavors you could stumble upon.
Take a hint from Lucy of Peanuts fame: “All I really need is love, but a little chocolate now and then doesn't hurt! “ Especially not on Valentine’s Day.
What's on TV?
“Future Food” – Planet Green, 8:30 a.m. ET
Chefs Homaro Cantu and Ben Roche create edible packaging peanuts and serve them to MOTO’s diners.
“Bizarre Foods with Andrew Zimmern” – Travel Channel, 2 p.m. ET
Andrew explores the connection between food and sex and reviews some choice exotic delicacies.
“Kitchen Boss” – TLC, 5:30 p.m. ET
Buddy prepares a special romantic dinner for Lisa, including king crab legs, roasted prime rib and Valentine’s vanilla cupcakes.
“Paula’s Best Dishes” – Food Network, 6 p.m. ET
Paula whips up cookie dough truffles and oatmeal butterscotch cookies.
“Emeril Live” – Cooking Channel, 7 p.m. ET
John Corbett and Emeril make pan-fried catfish with creamed corn, pork roast with mushroom gravy and smothered green beans and peachy bourbon ice cream.
Cookie Dough truffles might just be on the menu tonight in the Truth household...Need to find recipe...
Cookie dough truffles? Sounds intriguing. When you find that recipe, will you share it?
This recipe looks good - I just might have to try it:
Chocolate Chip Cookie Dough Truffles
makes 3 dozen
8 ounces (16 tablespoons) unsalted butter, at room temperature
1 cup light brown sugar
1 1/2 teaspoons pure vanilla extract
1 cup mini semisweet chocolate chips, plus extra for garnish
3/4 cup unbleached all-purpose flour
pinch of kosher salt
12 ounces milk or dark chocolate, chopped
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the vanilla, add the flour and salt and beat until combined. Using a rubber spatula, fold in the mini chips.
Using a 1/2 ounce ice cream scoop, portion out mounds of dough and place them on a parchment lined baking sheet. Place the baking sheet in the refrigerator and chill until firm, about 1-2 hours. Roll the dough into smooth balls and place in the freezer until firm, about 1 hour.
Melt the chocolate in a bowl set over a pan of simmering water or melt in a microwave-safe bowl in the microwave. Stir until smooth. Remove a few frozen dough balls from the freezer. Pierce the dough ball with a toothpick and dip in the melted chocolate to coat. Using another toothpick, push the ball off the toothpick and set on a parchment lined baking sheet. Continue with remaining dough balls. The truffles can be made and stored in the refrigerator for up to 5 days or in the freezer for up to 2 months. Enjoy!
If Paula Deen madde it it will be on food network on her site there
Amen, Lucy. Amen!
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