Celebrity Cook-Along!

Hi everyone! Happy Foodie Friday! So, what's this all about? Each month I'll pick a different Celebrity to highlight and suggest a recipe that I'll be making from that person. On the 15th of the month, I'll show what I made and let you know what I think about it.

I'll set up a linky so that you can join in if you'd like. You can make the same recipe as me, or choose another one by the same person. You can use a cookbook, magazine, jot down the recipe from a TV show or find one on the net. Pretty easy, anything goes, cooking, baking or confections. I only ask that you pick recipes from the celebrity of the month.

Let's start with someone most of us admire, Ina Garten. 

I first saw her on Food Network and find her to be a very educational entertainer.

Her recipes are easy to follow and very tasty, and I'm sure someone out there has actually been to the Barefoot Contessa while she ran it (stories please if yes!).

Since March 15th is the day of Kathleen's St. Patrick's Day Blog Crawl I'm choosing:

Bailey's Irish Cream White Truffles

Oh Momma:@)

Photo from foodtv.com
Ok folks, hope this new monthly feature sounds good to you.

We all have to eat-right? Might as well make it fun!
I'm joining Favorite Things Saturday because eating cooking is truly one of my favorite things!

Have a happy day!
PS-Re-posts and links are welcome!

White Truffles

• 2 tablespoons heavy cream
• 7 ounces good white chocolate, chopped
• 2 tablespoons Irish cream liqueur (recommended: Baileys)
• 1/2 teaspoon good vanilla extract
• 1/2 cup chopped hazelnuts
• 6 ounces bittersweet or dark chocolate, chopped

Directions

Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop.

Preheat the oven to 350 degrees F.

With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.

Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature.

Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water.

Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve.