yum – neverbeenso

Treatsie Review and 50% Off!

Published on July 15, 2016 by neverbeensoLeave a comment

Anyone who knows me knows I LOVE my sweets. Could literally live off sugar. I also really love subscription boxes (continue reading for a 50% off coupon!!). Receiving packages in the mail is my favorite, so I always find it hard to say no to getting pretty little boxes dropped off at my door step on a monthly basis.

Treatsie combines both of these loves into one little package and I have to say I’m really digging it. I tried it out for the first time this month (you can purchase various plans – monthly, quarterly, annually – you know how subscription boxes work).

Now let’s get into the goodies. Conveniently, I received my June Box on a 98 degree day with a heat advisory, so naturally I thought, everything would be melted. NOPE. Treatsie surrounds the box with ice gel packs and just incase that isn’t enough, they have a melt-free guarantee. If a product arrives melted, you contact them and they’ll replace it! #neverbeenso impressed.

June’s box came loaded with the following four products:

1. Lemon Cooler Cookies by Love, Cookie

You don’t get 1 or 2 cookies, you get a whole sleeve! And these cookies had just the right amount of lemon! Super refreshing on this HOT day!

2. The Original Brownie by Salt of the Earth Bakery

Oh.my.god. That’s literally all I kept thinking in my head after every bite. This brownie incorporates a trio of chocolate with a dash of Halen Mon sea salt. So soft and chewy. I still can’t stop thinking about this brownie. I’ll have an entire box of these, please.

3. Black Lava Sea Salt Caramels by McCrea’s Candies

These little babies are dangerous. I could just pop them in my mouth all day! Again, the pairing of chocolate and sea salt takes away all self-control.

4. Maple Almond Brittle by Sweet on Vermont

I have to say I’ve never been a fan of brittle. But this stuff is pretty amazing. The rich maple syrup flavor paired with the crushed almond is a match made in heaven!

Overall, I have to give Treatsie five stars! There wasn’t one item I didn’t like, the portions were good size (except that they had me wanting more more), and the packaging was on point. Have I convinced you to try Treatsie?! Well you’re in luck! If you use code “NEVERBEENSO50” on Treatsie.com you’ll get 50% off your first order! (That’s only $9.98 for 1 month, $28.43 for 3 months and $101.50 for the whole year)!

What are you waiting for?!

You Can Make This Blue Apron Meal All On Your Own (And You Need to ASAP!)

Published on June 8, 2016 by neverbeensoLeave a comment

We LOVE Blue Apron in our house. We like to do it once a month as a treat; it gives us a nice break from meal planning and grocery shopping. What I really love about Blue Apron is it brings new flavors into our house that we wouldn’t normally cook with and we don’t end up having to buy an entire bottle or package of a unique ingredient and watch it go to waste.

Occasionally, we come across a flavor profile that is so out of this world delicious, YET not totally off the wall and when that happens I set the recipe aside because I know this is one I’ll make again on my own. This time, it was the Seared Pork Chops and Fig Compote with Kale and Farro Salad. OH MY GOODNESS, was this delicious. and beautiful. and easy!

While I’m not new to the flavor of fig (I love it!), I am new to cooking with them and pairing them with pork. Normally I just slather fig jam all over every soft cheese I can find. However, this recipe called for dried figs and you can find them ANYWHERE!

The kale and farro salad paired so well with the lemon juice and the pork, I literally could not put my fork down. Excuse my lack of photos, I was starving, and didn’t think I’d be sharing this recipe, but I would be doing a disservice if I did not pass this along. Share your Blue Apron faves with #neverbeenso!

Golf Ball Cake Pops for Father’s Day

Published on June 7, 2016June 7, 2016 by neverbeenso4 Comments

Father’s Day is coming and you know what that means, you get to celebrate the wonderful men in your life, especially your dad (aka the hardest person to shop for)!

If your dad is an avid sportsman like mine, over the years you’ve probably exhausted him with every ounce of paraphernalia of every single one of his sports team’s and any type of sports equipment you could get your hands on. I’ve also gone the route of bringing him things to eat and drink (dad loves a cold beer). This year I took it to a new level and combined both of the ideas I’ve been using for the last 28 years!

I give you golf ball cake pops!

Really any sport will do, as long as you find the mold online and Amazon has an awesome selection. I used these molds (for the balls) and sticks (for the tees) and they worked perfectly!

I tried a couple different cake recipes. I really wanted to somehow incorporate beer, but all of the cake recipes I found that included beer were basically inedible, IMO. Including a very basic cake pop recipe below.

One Little Project has a ton of different cake pop flavor variations.

Here are some tips for coating cake pops that I’ve found helpful.

Once your cake pops are beautiful. Grab an old slab of wood, drill a few holes and you’ve got the perfect presentation of tees on a course! [I’ve also found this is a great way to dry your cake pops].

Golf Ball Cake Pops

Servings: 24
Time: 1.5 hours
Difficulty: moderate
Print

Ingredients
1 box white cake mix (and ingredients called for on the box)
1 jar white frosting
1 package Candiquik melting chocolate (or any other variation that works for you, but I swear by Candiquik) + 2 tablespoons of white chocolate
Cake pop molds and sticks

Directions
1. Prepare cake (9×13 or 2 rounds) as directed and let cool.
2. Add cake to bowl and crumble until it resembles fine crumbs.
3. Using your hands to incorporate, add frosting a little bit at a time until cake can be formed into a ball, yet slightly crumbly.
4. Freeze your balls for 20 minutes.
5. Melt the 2 TBSP of white chocolate and dip sticks into chocolate and into balls, place back in the freezer for 20 mins.
6. Melt the Candiquik according to directions and then cover each cake pop with the melted chocolate and place into the mold.
7. Let them harden for 10 minutes or so and place on your stand!

Oreo Stuffed Churro Cupcakes

Published on May 5, 2016May 5, 2016 by neverbeenso2 Comments

HAPPY CINCO DE MAYO!! This is one of my favorite holidays to celebrate. Tacos, margaritas, tequila, guac; what else do you need? As I was sitting at work today, I couldn’t help but crave churros and wanted to share that craving with my co-workers. However, I was a little late to the game in preparation and decided to think up something quick and easy in my head that I could prep tonight and bring in tomorrow (or this weekend, if I became too lazy).

For the sake of time, I decided to enhance store-bought mix and icing. I figured I could just throw some cinnamon in the batter and call it a day, UNTIL I spotted cinnamon bun oreos! So, I decided to stuff my cupcakes with the oreos and add a little crunchy layer underneath the icing to give them a churro-esque texture.

Alas, Oreo Stuffed Churro Cupcakes. Now, if you don’t have time to whip these up before tomorrow’s festivities, why not expand your Cinco Celebration throughout the weekend?? Or make them just because; they’re that good (AND EASY)!

Oreo Stuffed Churro Cupcakes

Servings: 24
Time: 1 hour
Difficulty: easy
Print

Ingredients
1 box white cake mix (and the ingredients called for on the box)
2 jars cream cheese icing
1 package cinnamon bun oreos (or golden if you can’t find these – and add ground cinnamon)
4 tablespoons of butter, melted
1/4 cup granulated sugar
1 TSP ground cinnamon
Cupcake liners (since these were for Cinco De Mayo, I used red, green and white)
Decorative pieces (found these edible mustaches at Party City)

Directions
1. Mix cake batter according to box directions.
2. Line your muffin tins and pour 1 tbsp batter into each liner and then place one oreo into each liner and push down (the batter should hug the oreo, but not cover). Then place 1-2 tbsp more batter into each liner until they are 3/4 full.
3. Bake according to box directions (mine were perfect in 17 mins).
4. Move the cupcakes to a wire rack and cool completely.
5. Once cooled completely, mix granulated sugar and ground cinnamon in a bowl. Brush melted butter on the tops of each cupcake and then dip into cinnamon sugar mixture.
6. Top with cream cheese frosting and decorative pieces.
7. Refrigerate until ready to serve. Set out 20 mins prior to serving.

11 Baltimore Restaurants Doing Deviled Eggs Right

Published on May 4, 2016May 4, 2016 by neverbeenso4 Comments

For this week’s 180 Wednesday, I’m talking about DEVILED EGGS! I know I’m not the only one who despised these little suckers as a kid (or up until a month ago). Of course deviled eggs have features to dislike (i.e. smell, preparation); however, they’ve never been so on the top of my cravings list.

And because I become instantly obsessed when I stumble upon a new flavor I like (hence the creation of 180 Wednesday), I have been eating up deviled eggs at every restaurant I can get my hands on (all within the last month!). It’s quite surprising how many restaurants actually serve up these little guys, all with their own take on presentation and flavor. I missed photo ops on a few of these, never imagined I would fall in love as hard as I did

And while I’m sure our family’s recipes are on the tops of all our lists, in honor of Mother’s Day this weekend, let’s give Mom and Grandma a break, and have someone else do the work. Here are the restaurants serving up the best deviled eggs in Baltimore!

1 . Cava Mezze | 1302 Fleet Street

GREEN EGGS & HAM deviled eggs | fresh herb vinaigrette | crispy pancetta
First off, their brunch is amazing; bottomless eats and drink. So when I happened upon deviled eggs on the menu a month ago, I gave them a shot. I figured if I don’t like them, no biggie, it’s bottomless. WELL, lets just say, my mouth experienced complete confusion and satisfaction. And since, my love for deviled eggs was born – not to mention they get extra points for Dr. Seuss nostalgia.

2 . Woodberry Kitchen | 2010 Clipper Park Road

Devilled Eggs | Chipped Ham | Fish Pepper
These little guys are high up on my list. I was skeptical of the fish pepper, but it packed such a good flavor!

3 . Bond Street Social | 901 South Bond Street

“Eggs and Bacon” Deviled Eggs | bacon jam | pickled mustard seeds | pimento cheddar filling
Half-priced, daily 4pm-7pm

4 . Dinosaur BBQ | 1401 Fleet Street
Creole Deviled Eggs | Cajun spiced | Chives
Get these in portions of 3, 6 or 12 pieces

5 . Artifact Coffee | 1500 Union Avenue

Deviled Eggs
As you can imagine, these are pretty similar to the ones served at Woodberry Kitchen, but there’s nothing wrong with that!

6 . Ten Ten | 1010 Fleet Street

Deviled Eggs | Cunningham farm eggs | bacon | smoked paprika

7 . Sugarvale | 4 West Madison Street

Deviled Eggs | Duck Ham
This ham is LEGIT.

8 . Southern Provisions | 3000 O’Donnell Street
Deviled Eggs | Mustard Seed | Paprika

9 . The Nickel Taphouse | 1604 Kelley Avenue
Deviled Eggs | bacon jam

10 . Cardinal Tavern | 901 South Clinton Street
Mom’s Deviled Eggs | “classic recipe just like Mom used to make”

Who am I missing?? I’m always up for solid recommendations!

Creamy Sausage, Kale and Cauliflower Garlic Rice

Published on April 13, 2016April 13, 2016 by neverbeenso2 Comments

A few weeks ago, I wrote a post all about my love for brussels sprouts in a new series called 180 Wednesday, documenting foods or experiences I despised as a child and have neverbeenso obsessed with now. This week, it’s CAULIFLOWER.

As a child, this was the most bland (and ugly) vegetable I could think of, even buckets of ranch couldn’t get me to eat it. And now, I’m obsessed. It can be transformed to resemble so many things: rice, mashed potatoes, pizza crust, the list goes on.

I’ve posted a cauliflower fried rice recipe (SO good), but this weekend I wanted comfort food. I mean, rightfully so since it’s been so cold and dreary (who else is ready to throw blows about this snow in April?!). I adapted the Creamy Cauliflower Garlic Rice from Pinch of Yum by adding sausage and kale and it was exactly what the doctor ordered to get me through these freak cold spells. The recipe makes a decadent sauce made mostly of cauliflower, yet tastes like its full of butter and cream and melted cheese.

Stay tuned for several of my go-to cauliflower recipes!

Creamy Sausage, Kale and Cauliflower Garlic Rice

Servings: 6
Time: 75 mins
Difficulty: moderate
Print

Ingredients
1 head cauliflower, florets broken up
4 cups vegetable broth + 2 cups water
½ cup milk
1½ cups brown rice (I used Harris Teeter Basmati Blend)
1 teaspoon salt (plus more to taste!)
4 tablespoons butter
8 cloves garlic, minced
3 cups kale, chopped (stems removed)
16 oz sausage, cut into ½ inch slices (I used Hillshire Farms Turkey Kielbasa)

Directions
1. Start to cook the rice according to package directions.
2. While the rice is cooking, bring the vegetable broth and water to a boil in a large pot. Add the cauliflower and boil for about 10 minutes, until tender. Transfer cauliflower pieces to a blender or food processor.
3. Puree the cauliflower, adding milk or extra vegetable broth to get a smooth, creamy consistency. Season with salt. Set aside.
4. While the rice continues to cook, in a large nonstick skillet, melt 2 tbsp of butter and add the garlic, sauteing over low heat until the garlic is very fragrant, about 3-5 minutes. Add the sausage and kale and mix until sausage browns and kale begins to wilt. Note: The kale should still be bright green.
5. When the rice is done, add remaining 2 tbsp of butter to the rice and pour in the cauliflower mixture, mix until well combined.
6. Add the kale, sausage and garlic mixture into the rice and stir until well combined. Add salt and pepper to taste.
7. Let cool slightly and serve.

15 Ways to Satisfy Your Brussels Sprout Craving

Published on March 30, 2016 by neverbeenso3 Comments

Can you think of any foods that you absolutely despised at a younger age and then you had a moment when you tried them again and you’ve neverbeenso obsessed?? I was an extremely picky eater as a child (neverbeenso sorry, Mom!) and now I am being reintroduced to a ton of foods and making up for lost time.

This has happened countless times – peppers, fish, eggs, olives, horseradish AND most recently, brussels sprouts. They’re perfect for bite-sized apps, side dishes, or the main star of any meal. I have been trying every recipe I can get my hands on to satisfy this intense craving. If you still aren’t convinced, these recipes are guaranteed to change your mind!

What are some of your favorite ways to prepare these little beauties?

Share the foods that have your taste buds doing a 180 with #180wednesday!

1. Roasted Sweet Potatoes and Brussels Sprouts

2. Buffalo Brussels Sprouts

3. Beer Caramelized Onion and Brussels Sprout Pizza

4. Garlic Lemon and Parmesan Roasted Brussels Sprouts

5. Roasted Garlic and Bacon Brussels Sprouts

6. Shaved Brussels Sprouts Saute

7. Fried Brussels Sprouts with Honey Balsamic Vinegar Toasted Breadcrumbs

8. Kung Pao Brussels Sprouts

9. Balsamic Roasted Brussels Sprouts with Polenta

10. Ricotta Herb Stuffed Brussels Sprouts

11. Brussels Sprouts Gratin

12. Bacon and Brussels Sprouts Skewers

13. Asian Brussels Sprouts Slaw with Carrots and Almonds

14. Zesty Pickled Brussels Sprouts

15. Roasted Brussels Sprouts with Garlic Aioli

10 Eateries You Must Visit in Charleston, SC

Published on March 4, 2016March 4, 2016 by neverbeensoLeave a comment

As stated in my post about the charm of Charleston, I told you I wanted to bring you a post solely devoted to it’s divine food culture, and what better time to do that than at the start of the Charleston Wine + Food Festival. Last year I volunteered at the festival, participated in several events and had a blast; if 2016 wasn’t the year of our friends’ weddings (10!), our own wedding, and house hunting, we would be there – we’ll see ya there in 2017!

You never know who you’ll take a selfie with. Myself + Hugh Acheson.

You never know who’s autograph you’ll get. Myself + Virginia Willis.

Or who you’ll see perform! The oh so talented Marc Broussard. – Thanks to The Local Palate for choosing my photo in a contest they ran and giving me these awesome tickets!

And that was my experience in a nutshell. But I digress. You’re here for the food recommendations, right? So here they are. 10 of the places I couldn’t get enough of during my temporary stay in Charleston. These are the places I had neverbeenso happy to stumble upon and neverbeenso satisfied with when I left.

Poogan’s Porch – 72 Queen Street
The most adorable, quaint restaurant – it truly is what you expect when you think Southern.
TIP: Get the Mac & Cheese – creamy smoked gouda, country ham, need I say more?

Barsa – 630 King Street
Don’t let the fact that Barsa is a little bit on the outskirts detour you. This is one of the coolest atmospheres I experienced in Charleston and some of the best food!
TIP: WHEN, not If, you order the paella, put it in first since it takes roughly 45 mins – 1hr to prepare and snack on some light tapas and drinks while you wait.

167 Raw – 289 E. Bay Street
This place is SO good. It’s pretty tiny inside, so snag a seat at the bar if you can. The oysters were phenomenal and the tacos are out of this world – totally unexpected.
TIP: The Fish + 10 Hr Carnitas Tacos are the way to go.

Magnolia’s – 185 E. Bay Street
A Charleston staple, for sure. The fried green tomatoes are out of this world and the fried chicken is insane.
TIP: Reservations needed in advance – the earlier the better.

Poe’s Tavern – 2210 Middle Street
This spot is over on Sullivan’s Island, but totally worth the trip. Go on off-hours to ensure you get a seat, as they don’t take reservations. I mean, this burger, really.
TIP: A burger topped with a fried egg AND fried onions.

Fish – 442 King Street
French and Asian cuisines reimagined is how Fish describes its style and I can’t argue it.
TIP: The dessert dim sum allows you to get tiny bites of 4 different desserts to experience all the heaven they have on one plate.

Callie’s Hot Little Biscuit – 476 1/2 King Street
In my two month stay, I visited Callie’s at least 8 times. I’ll be the first to admit, I was an addict and would give my left arm if they would open up shop in Baltimore.
TIP: Some friday nights they open late night and serve fried chicken biscuits – HELLO!

Amen Street Fish and Raw Bar – 205 E. Bay Street
You guessed it, this place is a raw bar, and the quality is off the charts. The oyster shell chandeliers are so Charleston.
TIP: You need the Crispy Calamari Steak Slices in your life – crispy strips of calamari topped with corn, onion and bacon

Burwell’s Stonefire Grill – 14 N. Market Street
I spent a lot of time at this bar and when I finally had the food I was blown away.
TIP: Get the “on the rocks” appetizer and cook your own steak to perfection on the table side searing stone.

Jeni’s Splendid Ice Creams – 501-A King Street
So I know Jeni’s has multiple locations, but it was my first experience and I couldn’t get enough.
TIP: Two scoops are always better than one.

You’re probably scrolling through wondering where the big hitters are, like FIG and HUSK, on my list. If you’ve read anything about Charleston or watched Anthony Bourdain’s Parts Unknown: Charleston episode, you’d know these two spots are must-gos; HOWEVER, what they don’t tell you is you need reservations months in advance. I arrived in Charleston in February and couldn’t get a Friday or Saturday night reservation (at a normal dining time) before I left in April; neverbeenso crushed. So if you are even toying with the idea of heading to Charleston, make that reservation now. I’m having serious FOMO so let me know if you’ve been so I can live vicariously! What are some of your favorite spots in Charleston?!

NBS BITES: Snake Hill Grill

Published on January 11, 2016January 11, 2016 by neverbeensoLeave a comment

If I had to describe Snake Hill Grill in one word, it would be ‘Eclectic’ – no wait, ‘Intrigue’- actually, ‘Savory’ – oh hell, I can’t pick just one. This is one of Baltimore’s newest additions to its food fellowship, and I have to say Snake Hill is bringing the charm.

Snake Hill opened back in November 2015 and seems to be doing pretty well for being on the street for only a few months. The owner, Rich Pugh, is no junior to running a restaurant, as he is the owner of the successful Johnny Rad’s. This name being tied to Snake Hill is what originally peaked my interest. Pugh could open any establishment and I would be there bright-eyed and ready for goodness – the reason: risotto balls (I’ve neverbeenso obsessed with an appetizer – but that’s for another post). Naturally, I assumed Snake Hill must have something of equal deliciousness. I was right.

The casual brats and beer atmosphere presented by Snake Hill is sure to have you feeling right at home. Snake Hill is located on Clinton Street towards the end of Canton and technically Highlandtown. From the outside, I have to admit, I wasn’t sure what to expect, whether it would be one of those music-stops-when-you-walk-in bars. It wasn’t. We took a seat at the Scrabble-tile topped bar, right in front of the old fortune-teller booth, and immediately started searching for hidden messages. My favorite was ‘Beetle Juice Beetle Juice Beetle Juice’ |applause| This already proved to me that a lot of love and humor went into creating this establishment. But it was time to check out the grub.

First glance at the specials menu had me fixated on dessert. Puppy Chow. Some of you may not know what this is (chex mix covered in peanut butter + chocolate and rolled in powdered sugar), but I remember every single Christmas waiting PATIENTLY for a friend of the family to make a huge batch of this stuff. I’d tear into it, fingers and face covered in powdered sugar, and seeing this on a menu immediately took me back to my childhood. I already knew I was getting dessert regardless of how the meal went.

Not knowing where to start with food, we asked for help. The incredibly friendly bartender directed us towards the fries as a ‘must-have’. The menu consists of various types of sausages, each with several toppings: A very simple, yet upgraded, sausage list. I went with the Pig Newton (Pork with Fig & Fall spices) with sauerkraut and sweet peppers, while Will went with Hot Louie (Spicy Pork) with sauerkraut and hot peppers.

NBS BITES: Snake Hill Grill — The Pig Newton

I am a huge condiment fan and Snake Hill does not disappoint. Alongside the fries came a mouth-watering sriracha ranch – this needs to be bottled and sold. And they have a couple homemade mustards for the sausages such as Honey Bourbon and Old Bay.

The fries were heavenly. BUT the sausages were above and beyond. The brioche style bun with the toppings and the mustards and the flavor infused meat made for a very happy palette. Since we were so full, we ordered the puppy chow to go and it was just as I remembered. Nothing fancy, but if you ever had this as a kid, you will be immediately nostalgic.

NBSB Rating: Love it.

Snake Hill is located at 418 S. Clinton Street | Baltimore, MD 21224

SUPER Easy Holiday Truffles: Mint & Smores

Published on December 14, 2015 by neverbeensoLeave a comment

These truffles are an instant crowd pleaser at any holiday get together. I’ve neverbeenso thrilled to create an easy recipe to bring to parties that can be made ahead and easily distributed. They’re also a super easy no-bake dessert. They do take a little time to chill in between batches, but you can do other things in the mean time, and look how darn pretty they are!! Each batch only uses 5-6 ingredients! You could just make one flavor, but I’m a lover of chocolate mint AND smores, so I opt to make both! And now with all the new oreo flavors, you can really be creative!

Crush your cookies in a food processor, or get any of that holiday stress out and crush them yourself!

Either way, just make sure they are finely finely crushed as below.

Next, add your softened cream cheese. I mixed this all up using my hands, it’s A LOT easier than trying to combine using a spoon. Ultimately, you want it combined like so.

Make sure to give the filling adequate time to chill (at least an hour), so that it’s easier to roll into uniform balls. Then start your rolling!

Let these chill for at least 2 hours or overnight, so that they don’t fall apart as you dip them in the melting chocolate. I found that using tools, like these from Wilton, make the truffle dipping process SO much easier!

I topped the smores truffles with crushed graham crackers and drizzled red and white chocolate over the mint truffles!

I’ve included both recipes below! Enjoy!

Smores Truffles

Servings: 36
Difficulty: easy
Print

Ingredients
1 package Golden Oreos
1 (8 oz.) package cream cheese, softened
1 cup Kraft Jet-Puffed Mallow Bits
1 (16 oz.) package milk chocolate Candiquik
½ cup graham cracker crumbs

Directions
1. Using a food processor, crush Oreos into crumbs.
2. Using hands, combine crushed cookies, cream cheese, and marshmallow bits in a medium bowl.
3. Chill dough in the refrigerator for at least an hour to make easier for rolling.
4. Roll into 1-inch balls and place on cookie sheet lined with parchment paper.
5. Refrigerate until firm.
6. Remove from refrigerator and dip balls into melted Candiquik.
7. Sprinkle immediately with graham cracker crumbs.

Chocolate Mint Truffles

Servings: 36
Difficulty: easy
Print

Ingredients
1 package Mint Oreos
1 (8 oz.) package cream cheese, softened
1/2 teaspoon peppermint extract (optional, but gives more mint flavor)
1 (16 oz.) package white chocolate Candiquik
1/2 package red candy melts (found at Michael’s)
1/2 package green candy melts
Plastic squeeze bottles or plastic bag for drizzling

Directions
1. Using a food processor, crush Oreos into crumbs.
2. Using hands, combine crushed cookies, cream cheese, and peppermint extract in a medium bowl.
3. Chill dough in the refrigerator for at least an hour to make easier for rolling.
4. Roll into 1-inch balls and place on cookie sheet lined with parchment paper.
5. Refrigerate until firm.
6. Remove from refrigerator and dip balls into melted Candiquik. Let cool.
7. Once hardened, melt green candy melts and drizzle over truffles. Let cool.
8. Follow the same process with red candy melts.

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Golf Ball Cake Pops

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Oreo Stuffed Churro Cupcakes

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Creamy Sausage, Kale and Cauliflower Garlic Rice

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Smores Truffles

Chocolate Mint Truffles

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