Food Trucks

NYC Food Truck Launches a ‘Douche Burger’ That Costs $666

Sensationalism aside, there really is a food truck based out of NYC that is selling a ‘Douche Burger’ that will cost you $666.

The burger, a product of NYC food truck 666 Burger, contains all the proper pretentious food delicacies needed when claiming you were eating “the best” of something. Each Douche Burger is foie-stuffed, gold-leaf-wrapped Kobe patty, topped with caviar, lobster, truffles, Gruyere melted with Champagne steam, and BBQ sauce made using a luxury Kopi Kuwak coffee.

According to 666 Burger, in true douche fashion, “[The Douche Burger] may not taste good, but will make you feel rich as f–k.”

Also remember that the Kobe beef being using is almost without-a-doubt not the real deal Japanese Kobe Beef, according to our report earlier this year.

We’ve seen more expensive burgers at restaurants, but paying $666 for a meal out of a food truck window is pretty boss. Or utterly ridiculous, we’ll let your wallet be the decision maker. Chase the truck down by following them on Facebook — or not.


Strawberry Toaster Strudel® Truffles

How do you feel about Toaster Strudels®? Personally, I think there is way too high a pastry-to-fruit ratio, and all I really want to do is toss the strudel and squeeze the icing packet directly into my face. I prefer Pop Tarts because I like my toaster pastries like I like my men: cold, fruity, and covered in sprinkles.

However, it seems that a great many people enjoy a nice toasty strudel in the morning, so who am I to judge? And actually, when making the truffles, I solved the not-enough-fruit issue (and I totally consumed some “leftover” icing), so everything worked out quite nicely.

Strawberry Toaster Strudel Truffles


  • 1 box Pillsbury® Strawberry Toaster Strudel® Pastries (includes 6 pastries and 6 packets of icing)
  • 1/2c strawberry jam
  • white chocolate baking bark


  1. Bake strudels as directed and let cool.
  2. Process into crumbs in food processor.
  3. Add icing and jam, and process until smooth.
  4. Scoop into 2t balls and chill in fridge.
  5. Melt baking bark and coat balls; return to fridge until set.

So at first I just mashed up the strudel and the icing—I could barely taste the fruit. Adding a 1/2c of the strawberry jam was the perfect solution, and bonus: it didn’t hide the flavor of the pastry or the icing (yes, I could definitely taste each of them separately).  When you can’t decide if you want breakfast for dessert or dessert for breakfast, these truffles are definitely the answer.

Bee tee dubs, the “When pizza’s on a bagel, you can eat pizza anytime” Bagel Bites jingle is stuck in my head, and now it’s stuck in yours. You’re welcome.


Birthday Cake Oreo Truffles

Marriage, like the elevator business, has its ups and downs (high-oh). Some days you might have to remind yourself that you chose to marry him or her. And then there are those magical times when you just know that your spouse was meant for you. Today was one of those days. I was in the process of crumbling up Birthday Cake Oreos in the food processor when my other mentioned how I should use less cream cheese this time around. Then he asked me a question second only to “Will you marry me?” He said, “Why not use frosting?” Yes, I do. I mean, I will.

Duh! Why didn’t I think of that? They are Birthday Cake Oreos!  Mere cream cheese is just will not do this time around. I had a can of fluffy white frosting in the pantry (vanilla is lame), so I put my cream cheese back in the fridge for another day.

Birthday Cake Oreo Truffles


  • about 2/3rds of a package of Birthday Cake Oreos (1 1/2c crumbled)
  • 4oz Fluffy White Frosting
  • white chocolate bark


  1. Crumble Oreo cookies in food processor.
  2. Add in frosting and combine.
  3. Scoop into 2t balls and let set up in fridge for just a bit.
  4. Melt chocolate bark and coat truffles.
  5. Return to fridge to set.

Using the white frosting definitely allowed the chocolate-y and cake-y flavor of the Oreo to shine through. Much better than cream cheese in this instance, which at times can be overwhelming. We’ll see if I go back to the original recipe or continue to mix things up for another flavor combo, but as for Birthday Cake Oreos, frosting is the way to go.


Buffalo Chicken Dip Truffles

Are you just about ready for some football? I know the big game is a week away, but I’m sure you are already trolling the Internet looking for the perfect Super Bowl party appetizer. Well, look no more my friend; I have just what you need: Buffalo Chicken Dip Truffles. It has all the qualities of the awesome dip you know and love, but now it’s portable, mess-free, and covered in chocolate!

Buffalo Chicken Dip Truffles


  • 4oz cream cheese, softened
  • 1/4c Ranch dressing
  • 1/4c hot sauce (I used Frank’s recipe and hot sauce.)
  • 1/4c shredded cheddar cheese
  • 12.5oz canned white meat chicken in water, drained
  • white chocolate bark


  1. Preheat oven to 350°F.
  2. Combine cream cheese, dressing, hot sauce and cheese. Stir in chicken.
  3. Bake 20 min. and refrigerate until cold.
  4. Scoop into 2t balls and put in freezer to harden.
  5. Melt baking bark, coat chicken dip, and put in fridge to set.

I think if you come at this truffle with the knowledge that it is buffalo chicken dip coated in chocolate, you will be pleasantly surprised. The bark creates a lovely little carrying case for the dip if you aren’t a chip kinda dude. Or, if you are, the truffles nestle snugly into a Tostitos Scoop for a fabulously high dip-to-chip ratio.

I say go for it. Yours will certainly be the most talked about appetizer of the evening.


Bacon Pancake Truffles

The days of cutting up pancakes, dousing them in maple syrup, and then chewing them all on your own, are over. Why go through all that effort when the food processor can mush all of it into one easily digestible (and tasty!) goo?

Of course, more effort is added in when you mix it with candied bacon (duh, I mean you’ve met me, right?), scoop it into balls, and coat it in chocolate. But those are the sacrifices you should be willing to make to experience this fabulous, not just for breakfast, truffle.

Bacon Pancake Truffles


  • Candied bacon (coated with brown sugar and cooked), crumbled
  • Pancakes made from your favorite recipe (Aunt Jemima’s “Just Add Water” mix works for me)
  • Your favorite pancake syrup (Aunt Jemima’s yet again)
  • White chocolate bark


  1. Crumble cooled pancakes in a food processor.
  2. Turn on the food processor and drizzle the syrup into the opening until the pancake crumbs adhere to each other. (See comments on the final ratio below).
  3. In a medium bowl, stir candied bacon into the pancake/syrup mix.
  4. Scoop into 2t balls and put in the fridge to set.
  5. Melt your chocolate, coat your truffles and return to the fridge to harden the coating.

I used 6 pancakes, 7 slices of bacon and about 1/3 to 1/2 cups of syrup. But I left my ratios out of the recipe because you should just do what works for you. If you like a drier pancake, use less syrup, if you are more of a “I’d like some pancake with my syrup, please” kind of guy/girl, use more. The same goes for the ratio of bacon to the pancake goo. (For those of you who would prefer to leave the bacon out all together, they are still really good without it).  Whatever ratio you land on, you definitely will be pleased with the results.


Lofthouse Cookie Truffle Red Velvet Cupcakes

Why do people feel offended for me when I tell them I’m baking my own birthday cupcakes? I like to bake, and this way I know I’m getting something good. And these cupcakes are good, I mean like I-just-touched-a-Backstreet-Boy good. (I don’t know from experience, but I’m sure it’s pretty amazing. And just a heads up, I’m still interested if any of you want to help me work that out.)

As you may well know, I enjoy many things. I also enjoy putting together the things I enjoy to create an even MORE enjoyable thing. Two of my favorite sweets are red velvet cake and Lofthouse Frosted Sugar Cookies. So what could be better than sticking one in the other?

Lofthouse Cookie Truffle Red Velvet Cupcakes
(makes 24 cupcakes)

The truffle recipe is simple: 10 Lofthouse cookies and 2oz of cream cheese pulsed together in a food processor gets you 30 2t-sized truffles. You only need 24; you know what to do with the rest.

I got the recipe for the red velvet cake and ermine icing (once you taste this stuff, you’ll forget cream cheese ever existed) from my bestie’s mom.

Red Velvet Cake


– 1/2c shortening

– 1 1/2c sugar

– 2 eggs

– 2T cocoa

– 1oz (one ounce) red food coloring

– 1t vanilla

– 1/2t salt

– 1c buttermilk

– 2 1/2c cake flour

– 1 1/2t baking soda

– 1T vinegar


1. Preheat oven to 350 degrees and line your cupcake tins.

2. Cream shortening, sugar and eggs.

3. Make a paste of the cocoa and food coloring and add it to the creamed mixture.

4. Blend together salt, vanilla and buttermilk. Add 1/3 of the buttermilk mixture to the creamed mixture, then add 1/3 of the cake flour. Alternate until both the buttermilk and the flour are mixed all up in there.

5. Combine vinegar and baking soda in a small bowl and let sit until it stops fizzing.

6. Fold the vinegar mixture into the batter.

7. Scoop 1.5T of batter into the bottom of each cupcake tin, lightly press in a Lofthouse Cookie Truffle and top with 2t more of batter. (There will be left over batter. Do with it what you will.)

8. Bake for 18 to 20 minutes and let cool completely.

Ermine Icing


– 7 1/2T flour

-1 1/2c whole milk

– 1 1/2c (3 sticks) butter, softened

– 1 1/2c sugar

– 1 1/2t vanilla

– 5 Lofthouse cookies, crumbled by hand


1. Cook flour and milk on stove until thick and let cool until cold.

2. Move thickened milk mixture to your handy-dandy electric mixer, add in the butter, vanilla, and sugar, and beat until the icing is of spreading consistency (6 to 8 minutes). The icing may look a little bit funky until it’s done.

3. Top each cupcake with a generous 1.5T of frosting and then roll the tops of the cupcakes in the Lofthouse Cookie crumbles.

Best. Birthday. Cupcakes. Ever. I promise that if you put in the time and effort to make these, you will be richly and decadently rewarded.


Bacon Pumpkin Pie Truffles

It’s almost Thanksgiving, which means it’s time to decide how to most efficiently and taste-ily gain 5 pounds in one day. Well, I’ve got a solution for you: bite-sized balls of chocolate-coated, bacon-laden, pumpkin pie.

Basically, it’s a cake ball, but with pie, so I was hesitant to call them truffles. However, I was feeling a bit hoity-toity this morning, so why not?

Feel free to use your favorite pumpkin pie recipe to make these truffles, I just used the recipe on the back of a can of Libby’s pumpkin.

Bacon Pumpkin Pie Truffles


– 3/4c granulated sugar

– 1t ground cinnamon

– 1/2t salt

– 1/2t ground ginger

– 1/4t ground cloves

– 2 eggs

– 15oz (1 can) pumpkin

– 12oz (1 can) evaporated Milk

– 1 unbaked 9-inch, deep-dish pie shell

– 8 slices bacon, candied, cooked and crumbled

– white chocolate or chocolate baking bark


1. If you haven’t already done so, coat your bacon with a ton of brown sugar, then cook in the oven for 15 to 20 minutes at 400° F. Let cool completely and crumble.

2. Preheat oven to 425° F and ready your pie crust. (I used a Pillsbury refrigerated pie crust and stuck it in my 9-inch, deep-dish pie plate.)

3. Combine sugar, cinnamon, salt, ginger and cloves in small bowl.

4. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

5. Pour into pie shell.

6. Sprinkle crumbled bacon into the pie batter.

7. Cover pie crust edges with foil to prevent over-browning.

8. Bake for 15 minutes, then reduce temperature to 350° F and bake for 40 to 50 minutes or until knife inserted near center comes out clean. About 20 minutes before the pie is fully baked, remove the foil on the crust edges. Cool on wire rack for 2 hours.

9. Remove the pumpkin portion of the pie (should be easy to peel off the crust) and put it in a large bowl.

10. Break apart the pie crust into little pieces (but not crumbs). It’s best to do this by hand to make sure that the pieces aren’t too small. You still want to be able to see the bits of crust when you mix it with the pumpkin.

11. Stir the crust into the pumpkin and scoop into balls using your 2t cookie scoop.

12. Stick the truffles in the fridge or freezer to harden a bit and get started on melting your baking bark.

13. Coat the truffles and return to the fridge or freezer to set.

Forget boring old pie this year, pie truffles are where it’s at. These delicious bites of Thanksgiving goodness are the perfect way to end your perfect Turkey day.


Dark Chocolate Mint Tim Tam Truffles

Did you know that people eat dark chocolate on purpose? I’m sure you did. In fact, you are probably one of them. Why?

If you ever happen to run into me on the street, I’d be more than happy to show you my hoppy beer/dry wine/dark chocolate face. It’s not pretty, which is saying a lot considering how ridiculously good looking I am.

I’ve probably mentioned this before, but I take requests for friends’ birthdays. This month, the birthday boy mentioned his love of Tim Tams, which I have procured before but are not currently available around here.  Fortunately, my friend’s birthday coincided with workshops at my office, and a very generous client who was attending the workshops schlepped a few packages of Dark Chocolate Mint Tim Tam biscuits over from Australia.

Dark Chocolate Mint Tim Tam Truffles


– 2 pkgs Dark Chocolate Mint Tim Tam biscuits

– 8oz cream cheese, softened

– 1 pkg (12oz) dark chocolate chips

– 1/2T shortening


1. Pulverize biscuits in food processor.

2. Add cream cheese and blend until combined.

3. Scoop into 2t-sized balls and chill for 15 minutes.

4. Meanwhile, melt chocolate chips (sans about 3T of chips) with shortening in the microwave. Once the chocolate is melted, stir in the rest of the chips until they are fully melted. (This was my sketchy attempt at tempering the chocolate).

5. Coat the truffles in the dark chocolate and chill to set.

The next step is like a Choose Your Own Adventure book:

A. If you’re like me, take a small bite and make the hoppy beer/dry wine/dark chocolate face.

B. If you’re someone who likes dark chocolate, shove an entire truffle in your mouth and continue until sated.

Apparently these were really good, so pay no attention to that woman behind the recipe.