Friday, October 21, 2011

Sassy Sweet: Strawberry Shortcake Truffles

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Every year in October, perhaps this year more than ever, we remember Breast Cancer Awareness Month.  Everything from fountains to NFL Football Jerseys turn pink; in fact, when we were in Kansas City, the city of fountains, everywhere I turned was pink water.  It was beautiful! 

But, of course, Breast Cancer is more than just pink fountains and a month that only comes once a year.  For all of us women, we should be constantly taking preventative measures; you can't choose to have breast cancer, but you can do your best to catch it early!  This month is a great reminder to encourage girlfriends, family members, and siblings to get checked and do make sure you are checking yourselves, too. 

Just like last year, Jen over at Beantown Baker, has provided her fourth annual, worldwide Power of Pink Challenge.  When I made the strawberry shortcake cupcakes (Monday), it was by special request.  But when I realized I had leftover strawberries and cupcake middles, it seemed like I was being led to enter the challenge once again! 
Strawberry Shortcake Truffles
Serves:  12 (24 truffles)
1/4 cup frozen strawberries, thawed
2 cups yellow / butter cake*
2 tablespoons vanilla frosting
1 cup chocolate chips

In a blender, combine thawed strawberries, cake, and vanilla frosting.  The mixture will turn pink.  Using a 1/2 tablespoon measure, roll out 24 truffles and place them on tin foil.  Then, place them into the refrigerator for 10-15 minutes.  After the truffles have hardened, place the chocolate chips in a bowl and microwave them for 2 1/2 minutes on power level 5.  Stir every minute with a fork, until the mixture is completely liquidy with no lumps.  Roll the truffles in the chocolate mixture until fully covered on all sides.  Return to the tin foil.  Place into the refrigerator until serving (at least 30 minutes so the chocolate hardens). 

Here is the pink center:
*The nice thing about this recipe is you could do it with whatever leftover cake you have on hand.  I used the cupcake innards and 2 cupcakes that smushed.  That got me 2 cups.  But you could also make it with leftover pound cake, or other cakes (like Angel Food). 

Happy Breast Cancer Awareness Month! 

Until the next time my oven is on...

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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