About nine months ago, I wrote a blog post that brought to light my cooking exploits. In all honesty, it was pretty much a parody post mocking my culinary skills. I detailed some of the “dishes” I made by using my microwave, shredded cheese, and a couple items found in my pantry. It was pretty brutal.

However, last night I took a step forward. I went from a joke chef to perhaps a chef-in-training. I didn’t just make something that I hastily threw together. Rather, I prepared an actual recipe. In order to make it all happen, I actually went to the grocery store and bought the ingredients, prepared the dish in the kitchen, and then cleaned up. To make it even more official and challenging I did one other thing: I broadcasted the whole spectacle on Facebook for all my friends to see.

In a Thursday Rundown post, I mentioned a recipe for Pop-Tart cheesecake truffles. Because the dessert contained a breakfast item I love and because it was so unique, I wanted to try them. However, I assumed Sidney would just make them for me. Not so fast! She challenged me to make them myself.

Last night we went to Food Lion and I did some ingredient shopping. I picked up Pop-Tarts, cream cheese, white chocolate coating, and cereal. The total came to a measly $10.

We headed back to the house and I took center stage in the kitchen. With Sidney sitting on a chair watching me from the dining area, I started the Facebook Live broadcast and went to work. I threw a pack of blueberry Pop-Tarts into a big zip lock bag and crushed it with a rolling pin. I then transported the Pop-Tart crumbles into a big mixing bowl and threw in cream cheese. Using big utensils that Sidney gave me (she was no longer sitting down, in fact, she had taken an assistant role) I created a perfect mixture for forming balls.

Using the scooper that Sid provided me with, I grabbed portions of the mixture out of the bowl and used my hands to perfect the ball shape. I then placed each orb shaped treat on a cookie sheet. While I was doing this, my assistant was dutifully preparing the white chocolate topping. When I had exhausted the Pop-Tart/cream cheese mixture, I took each ball and plunged it into the creamy white chocolate. Using additional utensils that Sid had given to me, I used them to turn each treat in the white chocolate so it was adequately coated.

The most challenging part might have been taking the freshly coated truffle and transferring it from the white chocolate to the topping bowl. I had to make sure I kept the newly formed ball intact while also taking care not to drip white chocolate all over the place. I had two topping bowls that welcomed the treat; Fruity Pebbles and red velvet Pop-Tarts. The recipe called for a different flavor of Pop-Tart to be used as the topping but I utilized my creative mind to offer an alternative crunchy, colorful, and breakfast-related option.

The Fruity Pebbles provided a beautiful and fun touch.

After I topped the treats, I had a cookie sheet with white chocolate Pop-Tart truffles covered in brightly colored toppings. There was also a section with perfect plain white balls for Sidney who wasn’t too excited about either of the toppings. We transferred the truffles to the freezer for a chill period and while our dessert cooled, we cleaned up. Yes, picking up after yourself in the kitchen isn’t the most fun thing to do but it is necessary. The process is made much more bearable if you clean up before you enjoy whatever dish you cooked up.

I popped these in the freezer and after we had cleaned up they were ready to eat!

With the kitchen now spotless, it was time to taste our Pop-Tart cheesecake truffles. It only took an initial nibble to realize that they were incredible! I savored each bite while my confidence shot through the roof. Perhaps I can do this cooking thing, huh?

I was satisfied with how my Pop-Tart cheesecake truffles turned out.

Next time I might actually try to make something that requires using the oven! Until then, I am going to enjoy the current cooking high I am on and enjoy the leftover truffles I have in the freezer right now. Don’t Blink.