I am so excited to have Bridget from Bake at 350 visiting today!!
Bridget doesn’t know this, but before I was a blogger, I used to stalk read her blog for cookie decorating tips and ideas…she’s one of my favorites!! I am so happy to have found out that besides being super talented and creative, she is sweet and funny.
And I get to meet her soon!!
And then I will sprinkle glitter on them.
And then I will give them a Fruit Roll Up from my purse.
It will be so awesome.
Thanks so much Bridget, for taking the time to stop by and do a post in my absence!!
(P.S. I still stalk your blog)
(P.P.S. Yes, I really am going to sprinkle you with glitter…totally true)
Hi there! I’m Bridget from Bake at 350. I’m so, so excited to be here today….where I get my daily dose of sugar and laughs all in the same place!
Now, I know Kristan loves all things pink & sparkly, so I thought chocolate raspberry truffles with a little sprinkling of pink sanding sugar were just the thing for my guest post.
Chocolate Raspberry Truffles
8 oz. bittersweet chocolate (I like Ghiradelli)
1/2 c. heavy cream
2 TBSP raspberry sauce
1 bag dark chocolate candy melts
sanding sugar (optional)
Chop chocolate and place in a bowl. Bring the cream to a simmer on the stove and pour it over the chocolate.
Let sit 5 minutes, then whisk until smooth. Stir in the raspberry sauce.
Bring the chocolate to room temperature, about an hour or more until set.
Scoop into balls using a melon baller or a spoon and place on a cookie sheet lined with wax paper.
Kristan…thank you for inviting me to guest post today! I hope you’ll all stop by Bake at 350 and say “hi!”