It happened—it’s not even October yet and I’ve already broken out my stash of googly-eye sprinkles. Ha! I try to reserve these for around Halloween because once I get them out, I’ve been known to add googly-eye sprinkles to LOTS of things…many of which aren’t even sprinkle-appropriate.
But can you blame me? Picture it: you make some toast one morning and after you slather on the peanut butter, you top if off with two googly-eyes. Instant toast personality! It’s hard not to smile when your food is staring back at you.
I feel like this will become more appropriate once I have kids (not pregnant—just dreaming). Then I can be that mom who adds googly eyes to their school lunches for the whole month of October.
Life goals. Dare to dream.
2. Cute (especially if you have googly-eye sprinkles on hand)
3. Easy to make
4. Known to friends when you show up places with these
5. Did I already mention delicious? I feel like it should get on the list at least twice.
You could add a stick and turn these into truffle pops too (just like cake pops). Whoa.
Next melt some chocolate chips with 2 teaspoons of oil (olive or canola is great) in a microwave-safe bowl in the microwave. Do this on high in 30 second increments, stirring in between, just until it’s melted (1 1/2 to 2 minutes total usually).
Now you can use a melon baller to scoop small spheres of frozen cheesecake and cover in chocolate. Then add your sprinkles, chopped nuts or a little sea salt.
Once the chocolate sets, I like to place my truffles in mini cupcake liners for a pretty presentation and to keep them from sticking to each other. Store these in the refrigerator for up to a few days or you can freeze them. Don’t make these until you are having friends over, going to a party, or plan to take these into the office because they are highly addictive. You have been warned. xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.