Ashley a la carte

One of the hardest things about cooking (and life in general) is waiting. Waiting is the reason that my icebox cookies always turn out a little bit more runny and my sugar cookies are sticking to my fingers before I even get a chance to roll them out. Patience has never been my strong suit.
So when my mom brought home a recipe for ‘the best truffles she’s ever had,’ I was more than upset to see that they required me to freeze them before rolling them out. So, being my classic I-want-to-do-everything-now self, I began to look for ways around the freezing time. For my first batch, I only stuck the wet mixture in the fridge for 10 minutes, a third of the time allotted in the recipe. The balls were completely a mess; they were sticky, falling apart and could barely coat fully in the white chocolate bark coating without crumbling into chocolatey chunks.
In my second round, (my mom was so adamant on these truffles; there was no getting around it) I was determined to get it right. I rolled the balls and left them in the fridge for an extra half hour when I accidentally forgot about them while watching TV. They were perfect. They held together, and I even got to roll in a couple sprinkles inside without them falling apart. The chocolate coating added a subtle crunch, and the sprinkles just put it all over the top.
Sometimes, there’s nothing that you can do to make a recipe better than just follow it exactly. Even though I hate waiting, now that I know how much of a difference that it can make, I will be adding a couple minutes to every freezer time, just to make sure.



5 tablespoons unsalted
butter, softened

1/4 cup sugar

1/4 cup flour

1 cup yellow cake mix

1 teaspoon vanilla

3 tablespoons rainbow

8 ounces almond bark or white chocolate

1 teaspoon shortening
nonpareils, for