Deadly Sin #1: Lust
Typically, lust is portrayed as an adulterous, carnal desire. Sometimes the desired thing comes to fruition and sometimes it remains locked in its Pandora’s box, leaving the coveter to pine for it for a lifetime. Once that desired thing is obtained, the beholder eventually becomes disillusioned and so moves on to a new object of lust. It is cyclical and only ever temporarily fulfilling.
From the perspective of a self-proclaimed foodie, lust is that feeling you get when walking along Halsted in Chicago, lingering for a moment outside Alinea— one of the most acclaimed eateries on planet Earth. Supposedly, Alinea takes its guests on an epic gastronomic adventure, teasing and tantalizing each and every tastebud on the tongue. Each of the upwards of twenty courses is, according to reviews, a masterpiece in both flavor and presentation, and elevates the experience of fine dining to something almost ethereal. At $210.oo a person, it had better be downright epiphanic and life-changing. But that’s the thing… the expectations are so great that even if it does materialize into an incredible meal, that lust will slowly dissipate once the final empty dessert plate is whisked away.
Lust is also the beginning of the end of every fairy tale gone wrong. Why scamper into that awesomely delicious-looking gingerbread house when you know a wicked witch is going to cook you in her La Cornue oven? If you had half a brain, you’d take your breadcrumbs and make blueberry bread pudding and save your ill-fated adventure for another time… or, you know, never.
Instead of lusting after what you don’t have, start loving the thing that’s yours to keep: this recipe, and the ensuing fruits of your labor.
Sugar Cookie Dough Truffles
2 cups Nilla wafers
1 cup granulated sugar
1/2 cup chopped walnuts
1/3 cup butter, melted
1/4 cup almond milk
1 teaspoon vanilla bean paste (available at Williams Sonoma (use vanilla extract if you’re cheaping out))
1/4 teaspoon salt
1 cup all-purpose flour
8 ounces vanilla flavored almond bark, melted
For the coating:
8 ounces white almond bark
Tie dye sprinkles
1. Pulverize Nilla wafers, sugar, and walnuts in a food processor
2. Pour crumb mixture into a medium-sized mixing bowl
3. Add melted butter, almond milk, vanilla bean paste, salt and flour and mix thoroughly
4. Using your hands, roll the dough into 1-inch balls and place on cookie sheet covered in parchment paper
5. Stick dough balls in the freezer for 20 minutes to harden
6. Melt almond bark in microwave-safe bowl in 30 second intervals until melted
7. Use a fork to dip chilled truffles into the almond bark. Shake off excess coating by tapping the bottom of the fork on the side of your bowl. This process is a little tricky at first, but as you get going, you’ll get into a groove and your truffles will start looking more uniform.
8. Place truffles back on cookie sheet, shake sprinkles over them immediately before the coating hardens, and place back in the refrigerator for an another 15 minutes. Once truffles have hardened, place them in an airtight container and store them in the refrigerator until serving.