Lemon Lime Sugar Cookie Truffles! Yeehaw!

Talk about being late on this blog.  I made these back in Vietnam.  And when I say Vietnam, I really mean back in May.  My bff Frannie had the picture on her laptop, and I never got around to getting it off her laptop until the other day.  As I sit here on my last day of summer vacation, drinking on my strawberry & banana smoothie I just whipped up for my post work out snack, looking back on this summer, it was a helluva lot of fun. Helluva. I said it, Mom. Helluva!!  I can't even think of 1 thing that was bad about this summer, except that it is ending. I could literally cry myself a river right now thinking about it.  *Cue the music*  As for right now, I am a bit distracted with my dad and the dog running around in circles in the family room screaming.
Sarah- "Dad, can you be quiet? I'm blogging."
Dad- "Blogging? What does that mean?"
*sigh* Dads these days.

Ingredients:
-1 batch of sugar cookie dough (I used a store-bought mix...I know...so sacrilegious!)
-zest and juice of 1 large lemon
-zest and juice of 1 large lime
-1 1/2 blocks cream cheese (12 ounces) at room temperature
-1 package white chocolate candy coating
-colored sprinkles or coarse sugar, for garnish

Directions:
-Preheat oven to 350 degrees.
-Prepare the cookie dough as directed on package or recipe
-Add in the zest and juice of the lemon and lime and mix well.
-Spread the cookie dough in a greased 9×9 baking dish and bake for 30-40 minutes, or until cookies are fully baked.
-Cool completely.

-When cookies are cooled, using your hands, remove from the dish and crumble into the bowl of a stand mixer or food processor (small chunks are fine).
-Add in the cream cheese and mix until the cookie crumbs and cream cheese are completely mixed together.
-Roll into 1-1 1/2 inch balls and refrigerate for at least 1 hour.

-When the balls are thoroughly chilled, melt the white chocolate candy coating in the microwave, or over a double boiler.
-Carefully dip each ball into the white chocolate and turn to coat.
-Remove with a tooth pick and set on a cookie sheet lined with wax paper.
-Top with sprinkles. 
-Repeat until all the balls are coated. Store in the refrigerator.

**These are a delicious summertime treat and if you use the appropriate amount of lemon and lime juice and zest, it is the perfect combo and not too overwhelming, like some lemon/lime recipes tend to turn out! Enjoy! :)

Meltaways....exactly that.

You know those Busken Bakery tea cookies with the dollop of colored icing on top? Yeah, well these are those.....but on steroids and better!  Yes, I just compared myself to Busken Bakery, and yes I said I was better. Trying to stay humble, but I am just too fabulous to do so.  Mind you, these were very simple to make and called for very few ingredients.  And like myself, you'll probably have to go to the store and buy a new jar of cornstarch because the recipe calls for 3/4 cup of cornstarch. WHAT?! Normally a recipe called for like 1 teaspoon. Shoot. Anyways, I'm keeping this short and sweet. Enjoy these bad boys!
                                              
Ingredients:
For the cookie: 

1 cup butter 

3/4 cup cornstarch

3/4 cup powdered sugar

1 cup flour

1 teaspoon vanilla
 

For the frosting: 

3oz. cream cheese - softened 

1 cup powdered sugar

1/2 teaspoon vanilla

Directions:
For the cookie: 
-In a medium bowl, cream butter until fluffy.  
-Add cornstarch & sugar and blend well.  
-Beat in flour until thoroughly mixed.  
-Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking).  
-Bake at 350 degrees for 10-12 minutes.  

For the frosting:
-Mix all ingredients together.  Color with food coloring if desired.

Reese's Peanut Butter Goodness....

I'm sitting at work and I am like 87.5% distracted right now.  Let me just say, that this Reese's goodness I'm blogging about, I brought it into work today and let me just say it was devoured in 2 seconds by my co-workers. Shout out to Emily, Hailey, and Corin, ya haas cats.  I can't believe it is already August 9th and summer break has basically come and gone already.  Ahhhhh!  But here at the country club, I can only eat so many nachos and cheese and pizzas.  I'm ready to move on from that.  Also, I am now a proud member of the I joined gym Planet Fitness in Newport.  It's going to be fabulous!  Only $10.00 a month AND it's open 24 hours/7 days a week. WOOO!  I've missed a real gym sooo much.  Going on runs and doing simple things at my house just wasn't cuttin' it.  And to end this, I would definitely like to mention that the US Women's Soccer team plays today in the Gold medal round of the Olympics! 'Murica!!!

Ingredients:

CRUST 9 graham crackers - crushed 1/3 cup melted butter 1/3 cup sugar FUDGE LAYER 14 oz sweetened condensed milk 3 cups milk chocolate chips 1/4 teaspoon salt 2 teaspoon vanilla 1 (8 oz) bag mini Reese's PEANUT BUTTER MOUSSE 1 cup peanut butter 1 cup powdered sugar 8 oz cream cheese - room temperature 1 1/2 cup cool whip 1/4 melted chocolate for drizzle
Directions: -For crust: Mix all ingredients for crust together and press in the bottom of a springform pan. Bake at 350 for 8 minutes. Set aside. -For fudge layer: Mix all ingredients for fudge layer(besides Reese's minis) together over medium low, stirring until chips are melted and smooth. Spread over your graham cracker crust. -Press the Reese's minis into the fudge. -For peanut butter mousse: Mix peanut butter, cream cheese and powdered sugar together in a bowl with a hand mixer until combined and smooth. Fold in your Cool Whip. Spread on top of your fudge. -Drizzle with melted chocolate if desired. ---Chill for at least an hour before serving.