Can you believe it's already summer? Except it's actually only June 10th, and summer doesn't officially start for another 11 days. Except it's been 100 degrees for the past 3 days and counting.
It's funny how life works sometimes.
So even though it may not actually be summer yet, it certainly feels like it's rolled in with full force. I only have a few weeks left of the summer classes I'm enrolled in and truthfully the time has literally flown by. For some reason or another I've found myself super busy lately... but in a good way.
I created these back months, ago (when I was on a truffle kick) and I have to say I am very proud of how they turned out.
More and more lately I find myself going less and less by necessarily what a recipe says, and more so just doing my own thing. And sometimes going completely sans recipe. It's liberating let me tell you.
These are reminiscent to the strawberry shortcake popsicles that I used to love as a kid, and like every other truffle made with cream cheese, I naturally love them.
I think you'll love them too.
Have a really great weekend. Mine looks to be filled with friends, pool parties, time in the city, lots and lots of good food and laughter...
And maybe a surprise or two. We all know I love a good surprise. :)
Strawberry Shortcake Poptart Truffles
Servings: 20-30 truffles
1 box unfrosted strawberry poptarts
4-6 oz cream cheese (at room temperature)
8 oz white candy melts
Chop poptarts up into small pieces. Process in food processor with 4 oz cream cheese until well combined. Add slightly more cream cheese if mixture is dry. Roll into truffle sized balls and place on a baking sheet lined with wax paper. Freeze for 20-30 min. Melt candy melts in a bowl set over a pot of simmering water, stirring until smooth. Dip each truffle with a fork and let excess candy melts fall back into bowl. Place dipped truffle back on waxed paper and immediately add sprinkles if desired. Continue with all truffles until all have been dipped. Freeze dipped truffles for 10-20 minutes or until firm. Transfer to a serving platter and keep in the refrigerator until serving. Enjoy!
Recipe: A Mary Original