I don’t want to keep talking about how busy my schedule is lately. For the past week, my focus has been on relaxation, getting back on track and prioritizing my schedule. I have not included down time recently, and that realization was made, loud and clear.
I have been unwinding and rejuvenating lately, and indulging a bit too – this weekend saw me spending quality time with my couch, Basil and Jason, tasty take out, and a movie marathon. I have taken a few relaxing baths with a stack of magazines, I have gone on long walks with Basil in the sunshine, I have indulged in a bit of retail therapy.
Another way I unwind and indulge? Cooking. Specifically baking, and even more specifically, baking desserts.
What could be more indulgent than a truffle? A triple chocolate truffle made with chocolate cream cheese spread.
While this chocolate spread is delectable enough to eat right off a spoon, it really deserves to be made into a tasty treat. It will still be the main attraction, of course.
A quick stir of one container of vegan cream cheese with 6 ounces melted dark chocolate (cooled a bit), this non recipe has already inspired many ideas in my kitchen. From a quick dip for pretzels we enjoyed with a movie (an indulgence in itself lately!) to a quick treat I made when I had a girlfriend over for a visit – raspberry banana bites:
Slice a banana in about 3/4 inch pieces, fill a piping bag with chocolate cream cheese and top each banana slice with a large dollop, followed by a fresh raspberry.
Easy, pretty and tasty!