There are many perks to living on the Alabama Gulf Coast—fresh seafood, quirky tourist attractions, and striking Mobile Bay sunsets—but one of my absolute favorite things about this crazy place is Carnival.
Yes, friends, Mardi Gras is next Tuesday! While the rest of the country was saying farewell to the holidays in January, we lucky Southern folks were celebrating since King’s Day.
A portion of my childhood was spent under the oaks at the original North American Mardi Gras (any Mobilian will proudly tell you that we have the nation’s oldest, and therefore, best, celebration), but most of my “young adult” years were spent in New Orleans, which, of course, has earned the title of biggest and wildest party in the South.
My first New Orleans Mardi Gras in 2006! Crazy that it was 10 years ago…
Both celebrations are unique—and each has the right to claim it’s the “best” in different ways. I’m lucky I usually get to experience both!
This year is even more special because we’re taking Bazooka to his first (family-friendly!) New Orleans parade Saturday and spending time with 2 of our best friends and their son before they become parents of (and big brother to) TWINS! We had a dry run at a Mobile parade last weekend, and it went well. Bazooka loved the floats and beads!
Wherever you are and no matter whom you’re celebrating with, it just wouldn’t be Mardi Gras without boiled crawfish, po-boys, daiquiris, and a little something sweet.
Since traditional king cake is such a labor-intensive pastry, I thought I’d share these cute and festive king cake inspired truffles.
Do they taste exactly like a king cake? Well, no. But they are super easy to make, full of cinnamon-y goodness, and perfect for your next party.
King Cake Truffles
- 1 16-oz package of Golden Oreos (or similar sandwich cookie)
- 1 8-oz brick of cream cheese (softened)
- 2-3 tsp ground cinnamon*
- 1/2 package of vanilla or white chocolate Almond Bark
- purple, green, & gold sprinkles (or sugar) for topping
- In the bowl of a food processor, pulse the sandwich cookies until finely ground.
- Stir the cookie crumbs, cinnamon, and salt into the cream cheese until well-mixed and a dough forms.
- Using a small ice cream scoop or a spoon, scoop your mixture into approximately 1-inch balls. Place on a baking sheet and freeze until firm.
- Meanwhile, melt your almond bark in the microwave or on the stovetop in a double boiler. Dip each truffle ball into the melted coating, shaking off any excess.
- Before the coating has set, sprinkle with festive sprinkles.
- Freeze one more time to set and store in the freezer or refrigerator.
*I used only 2 tsp of cinnamon and they needed more. Judge by your personal taste and the quality of your cinnamon.
These decadent truffles are the perfect treat for the office or your standard Mardi Gras lunch spread. For extra fun, stuff one of the truffles with a plastic baby—just be sure to warn your guests or colleagues first.
Give these truffles a try and remember to laissez les bon temps rouler!
- Do you prefer plain (cinnamon) or filled king cake? Plain—although cream cheese is tasty, too.
- Have you ever been to Mardi Gras? Every year (except last) since I was a baby.