Easy to do Chocolate Truffles.

Chocolate Truffles

Ever since I could remember, I have always been fascinated with fancy food. I grew up and still live in the South so I wouldn’t say I grew up fine dining every night, not that I ate bad- I was just digging in to the Little Debbie box instead of chowing down on Creme Brulee. Again, not a bad thing. Ask anyone, Southern Food is the best food. Little Debbie is the bomb.com, and I have yet to find any dish I didn’t care for with the exception of Butternut Squash Soup.

But I remember my Mom’s boss would host a fancy dinner party for her office every year at Christmas and I was in love with the food. Creme Brulee included. I remember my father and I would pretty much set up camp around the shrimp cocktail before dinner was served in the beautiful dining room. I looked forward to it every year.

So now that I’m older and cooking on my own, I of course find pleasure in making my own little fancy foods. I’m not sure if everyone would call truffles fancy, in some areas they may be as common as oreos but where I’m from you don’t see everyone just serving out truffles at birthday parties and from my experience I have found that people flee from making truffles because they do come off as fancy and there for the first thing that pops into their minds is that they must take some kind of elaborate process to whip up. Oh, how wrong they are! Just because something is fancy doesn’t mean it’s difficult at all. My favorite fancy food is the kind that doesn’t take 500 ingredients and 10 hours to make and there is actually quite a bit of fancy food out there that doesn’t, like truffles. Take a look below and just see how easy it is!

What you need:

  • 16oz of Dark Chocolate Chips
  • 2 cups of Heavy Whipping Cream
  • Unsweetened Cocoa Powder OR melted chocolate (I used the powder)

Just 3 ingredients, WOW.

Putting it all together:

  1. In a medium pot, bring your whipping cream to a boil.
  2. Place your chocolate chips in a heat safe bowl, I find that metal seems to work the best.
  3. Pour your boiling whipping cream over your chocolate chips and let set for 2 minutes. Don’t stir them, don’t wiggle them, don’t do anything for 2 minutes.
  4. After the two minutes is up, go ahead and stir your mixture until the chocolate chips seem nice and incorporated, but don’t over stir.
  5. Place your bowl into an ice bath (just a bigger bowl full of cold water and ice), for 20 minutes, again, not touching.
  6. Once the 20 minutes is over, break our your hand mixer and beat the mixture for about 2 minutes or until it becomes thick and fluffy.
  7. Place your mixture into the fridge and let it sit over night. This will firm it up and make it easier to handle.
  8. The next day, take a spoon or melon baller and scoop out a small amount of the mixture into your hand. Quickly roll the mixture into a ball. Try and do this quickly so the chocolate doesn’t melt so much. Keep in mind, they don’t have to be perfect balls. Just try your best. Set them on a tray with parchment paper.
  9. Set them in the freezer for 15 minutes to firm back up.
  10. Taking each ball, roll them around in your cocoa powder or dip into your melted chocolate,top with nuts, whatever you want to do. Then place them back onto your tray. If you roll on cocoa powder, place them in a strainer and gently tap the sides, just to get the excess powder off. You don’t want too too much powder.

Freeze them for up to a month or refrigerate for about 2 weeks. They are best eaten room temperature but honestly, they taste good no matter how you choose to devour them. And yes, you will devour them.

See, wasn’t that easy? And so yummy. You get quite a bit out of it too so feel free to take them to your next party, fancy or non-fancy.


Easy Pumpkin Bread

Easy and Pumpkin Bread, words rare to see in a sentence together. Last night, I ran out of some of my homemade Pumpkin Pie Cookies (stay tuned for more on these!) and wanted to make a new Pumpkin Treat. Pumpkin Bread is one of my hubby and I’s favorite fall treats. Used to, we would just pick up a slice from Starbucks or some other cafe while we were visiting. This year, I started dabbling in creating my own recipe’s and knew an Easy Pumpkin Bread was something I wanted to come up with. When you think of bread you think yeast, having to have the right amount of baking powder and soda, you stress over it rising correctly, etc, etc. With something you eat while relaxing, you don’t want to stress yourself out before it’s even done. So take a deep breath, stop your endless browsing through recipe, after recipe trying to find a simple Pumpkin Bread to bake up. You have found the one you need and I bet you already have most of this at home! 

This recipe creating process was almost the perfect cooking moment. I was super excited thinking “YES! I have all the ingredients!” and got started. Mid-way through I realized I was out of Eggs. So off to the store I went at 10pm at night for a carton of eggs. I had gotten myself so excited for the bread, I wasn’t waiting. We never run out of eggs! So after the store, I got back to work and I was so anxious for it to cool down enough for me to eat it. My house during the cooking process smelled better than any pumpkin candle out there. Which made the trip to the store worth it.


What you’ll need:

  • 1 1/2 Cup of Sugar
  • 1 2/3 Cups of Self-Rising Flour
  • 2.5 Teaspoons of Cinnamon
  • 4 Teaspoons of Pumpkin Pie Spice
  • 1 Cup of Canned Pumpkin (Not Pumpkin Pie Filling)
  • 1/2 Cup of Vegetable Oil (or canola if you prefer)
  • 1/2 Cup of Water 
  • 2 Eggs

What a small ingredient list! 🙂

How to Prepare:

  1. Mix your Sugar, Flour, Cinnamon, and Pumpkin Pie Spice together in one bowl. IMG_0067
  2. In a separate bowl whisk together your Pumpkin, Oil, Water, and Eggs.IMG_0068
  3. With a large spoon, slowly stir your Dry Ingredients into your Wet Ingredients until it’s well blended.
  4. Pour mixture into a greased Loaf Pan (most loaf pans are 9X5).
  5. Bake 60-65 minutes on 350 Degrees or until done in the center. 
  6. Carefully Remove from Loaf Pan to a Cooling Rack until it’s cool enough to slice.

All that’s left is to enjoy! 


Feel free to share this recipe around. I know so many people who skip out on yummy recipes just like this one because the ingredient list is a mile long and they spend hours in the kitchen. it doesn’t always have to be that way.

Let me know what you think! What is your favorite fall treat?

Subscribe to The Wife’s Life  so you can keep up with other easy recipes and everything Wife related. 

Pumpkin Crumb Cake

Pumpkin? Love it.

Crumbs? Love it (when it isn’t in my floor).

Cake? LOVE IT.

The Fall season is upon us, and as I have mentioned a time or two before, I LOVE Fall. Not just because the temperature is pure perfection, but the food is even better. Pumpkin is everywhere in everything, because it’s fantastic. Especially in desserts. When I saw this recipe from Cookies and Cups I HAD to bake it up.

This is my first fall dessert post, and I can easily assure you that it won’t be the last. In fact I already have one planned out to cook next week! But anyways, on to this delicious, fall flavor filled, Pumpkin Crumb Cake.

Not only does it taste amazing, chances are, you probably already have most of the ingredients. The ingredients are simple, which also makes this an easy and affordable dessert.

What you’ll need: 


  • 2 cups of All Purpose Flour
  • 2 Cups of Sugar
  • 1 teaspoon of Salt
  • 2 1/2 teaspoons of Baking Powder
  • 1 1/2 Teaspoons of Cinnamon
  • 1/2 Cup of Butter
  • 2 Eggs
  • 1 Tablespoon of Vanilla
  • 1 Cup of Milk
  • 1 15oz can of Pumpkin


  • 1 cup of Brown Sugar
  • 1 1/2 Cups of All Purpose Flour
  • 1/2 Teaspoon of Salt
  • 1/2 Cup of  Butter
  • 1 Teaspoon of Pumpkin Pie Spice (Optional)


How to throw this all together: 

  1. Preheat your oven to 350 Degrees.
  2. Make sure and spray a 9×13 dish down with some cooking spray. 
  3. Whisk together your flour, salt, cinnamon, and baking powder. I recommend putting on an apron! 🙂IMG_9920
  4. In a large bowl, using a hand mixer, mix together your Sugar and Butter together, until it’s nice and mixed up. Then mix in your eggs, vanilla, and pumpkin.IMG_9918it already smells delicious at this point
  5. Mix in about 1/3rd of your dry mix, followed by half of your milk. Keep alternating your dry mix and milk, ending with your dry mix. Mix it for about a minute until it’s thick and smooth.IMG_9921look at those delicious looking swirls! 
  6. Spread it evenly into your pan.IMG_9922I thought my festive yellow pan went well with the pumpkin cake

Time for your crumb mixture:

Take a pastry cutter or two knives and cut all of the crumb ingredients together.Then take the tops of your fingers and form little crumbs.


Then spread it all over your cake mixture.

IMG_9925 (1)

*I added the pumpkin pie spice. The original recipe does not call for it. 

Now all you gotta do is bake any where from 45-55 minutes depending on your oven. Just check it with a toothpick and make sure the center comes out clean.

Enjoy it 🙂 It tastes awesome fresh and leftover through out the week. 

IMG_9930 (1)

Let me know what you think below. Do you love pumpkin as much as I do, or do you have another favorite fall flavor?

Make sure and subscribe to keep up with all the yummy fall recipe’s i’ll be posting in the coming weeks! 


That doesn’t look like a box cake, cake!

When you see all these pretty looking cakes on Pinterest and on TV you think about just how long it must have taken to make and all the work that had to be put into it. 

Now I’m not talking about the 6 tiered wonders because obviously, those took time. But the cute looking bakery style cakes, they can be achieved with little effort in hardly no time. 

When I posted this cake to my Facebook all of my friends were in awe of how pretty it looked. One friend commented that it looked so good and that she wishes she had the time to decorate cakes.

When I told her it came from a box and that it took me no longer than 10 minutes to decorate it, she was floored and went to asking questions. So I thought I would share with you readers how to make a box cake look like a fancy bakery cake, without the time.

Box Cake 1Box Cake 3 Box Cake 2 

  1. First step, follow the directions on the box and bake into two 8 inch round pans. I used Duncan Hines Red Velvet 🙂
  2. Let them cool completely. This makes it easier to handle and it keeps your icing from melting.
  3. Take a long knife and trim the top of the cakes off. This takes a rounded top and makes it into a flat top. Keep the tops.
  4. Take your icing, I used Duncan Hines Cream Cheese icing and ice the top of one of the cakes.
  5. Stack the cake with the un-iced top onto the cake with the iced top.
  6. Ice the sides and the top of your now, two layer cake.
  7. Crumble up the tops of the cake to make medium sized crumbs.
  8. Take the crumbs and sprinkle it on top of the cake and pat them onto the sides. Being careful not to pat too hard so you don’t smear your icing.
  9. Put it on a pretty plate, and you’re done 🙂


How easy! and it looks SO pretty, not to mention delicious.

This weekend I am making my first homemade chocolate cake with a peanut butter pie filling. I can’t wait to share that recipe with you 🙂

Share this post with all of your friends that think they are too busy to make something gorgeous like this and subscribe to The Wife’s Life so you can have these steps on hand for the next time your hubby is wanting some yummy cake.