This week we are bringing back one of my favorite milk bar recipes, the mother dough.

We first introduced the mother dough when we made the cinnamon bun pie. It got mixed reviews from our crew, but I loved it.

I have been dying to make more of Tosi creations with the mother dough, and we finally got back around to it!

Today we are making Momofuku’s Everything Bagel Bombs with the Bacon, Scallion Cream Cheese Plugs.

…Yes, I know plugs isn’t the most attractive name for a food but just go with it for now.

Before I made my bagel bombs I looked up what The Amateur Gourmet said about his experience making them.
He raved. This raised my hopes for the bagel bombs even higher! These things needed to be … the bomb.

The consensus among the Milk Bar Monday group – utterly delicious. A few of us even chose to eat instead of photograph the majority of them.

Not a fan of bagels? Or cream cheese? Don’t run away so fast. Even my cream cheese hating boyfriend scarfed one down straight out of the oven. That’s saying something.
Don’t forget to check out everyone else bagel bombs!
Krissy @ Krissy’s Creations Audra @ The Baker Chick Cassie @ Bake Your Day
Watch the Bagel Bomb steps in the Vine I made yesterday! Click Here.

You can check out all of our past Milk Bar Monday recipes on my Pinterest Board

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It’s time for another Milk Bar Monday. It’s a small one today – just Audra and I!
But that’s okay, we have a tasty new recipe for you.

Remember the apple pie layer cake I made back in February? Imagine that (minus the frosting) rolled up into a cake truffle covered in white chocolate. Just like those carrot cake truffles we made.

These were fairly easy, as far as MBM posts go. No new ingredients or techniques, just a different assembly process.

I was a little iffy on the proportions I was going to need, so I went ahead and made the full recipe of each component. You could easily scale each one back to half or quarters for fewer cake truffles.

The major difference between this recipe and the cake recipe is the way I cut the apples for the apple pie filling.

For the cake I recommend slightly larger chunks, for the truffles the smaller the better. The small apple pieces mixed in with the cake and cheesecake, but were big enough to keep their shape.

When rolling the truffles in the chocolate – be careful & work fast! I chose to skip the extra crumbs, I find that process strangely difficult.

These cake truffles are mighty tasty, so why not share with your friends? Make some for a holiday party, a cookie swap, or as gifts for the neighbors. Everyone will be happier with a little Milk Bar Monday magic in their lives.

APPLE PIE CAKE TRUFFLES

Makes 24-30 Cake Truffles
INGREDIENTS (COMPONENTS):
1 barely brown butter cake recipe, crumbled
1 apple pie filling recipe, apples strained of excess juices
1 liquid cheesecake recipe
1 pie crumb recipe
white chocolate or vanilla candy coating

DIRECTIONS:
In the bowl of your stand mixer combine the cake, apples from the apple pie filling recipe, liquid cheesecake, and 3/4 of your pie crumbs.
Mix everything together until 1 uniform mixture.
Roll the mixture into 24-30 even sized balls. Place them closely together on a lined cookie sheet, cover with plastic wrap and place in the freezer for an hour or two.
Melt the white chocolate or candy coating, mixing occasionally to keep smooth.
Dip the balls in the chocolate, then shake to remove any excess chocolate. You want a fairly thin chocolate coating. Sprinkle with a bit of the reserved pie crumb. Repeat with remaining truffles.
Place back in the freezer for a minute so the chocolate can harden. Serve immediately, store extra cake truffles in the refrigerator for 3-4 days.

My final verdict, not so much cakey as cheesecake-y. If you want to have a more cake like truffle go for Audra’s recipe. If you want something a little more creamy and rich, try this version.
Either way you and your friends are in for a treat!