In this episode of Inn the Wild, Laurie and Jason share the behind the scenes perspective of the impending reopening of the inn, restaurant updates, the Thrifting scene on Cape Cod; and a question from guests and listeners. The recipe of the week is Strawberry Truffles.

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STRAWBERRY TRUFFLES

Servings: 15 Truffles

Ingredients:

• 1 strawberry cake mix
• 18oz block cream cheese, room temperature
• 10oz white bakers chocolate
• pink candy melting wafers
• sprinkles for decoration

Steps:

1. Preheat oven to 350 degrees.
2. Spread entire cake mix on baking sheet and bake for 5 minutes to eliminate bacteria. Cool.
3. Beat cream cheese until smooth and fold in cake mix until well incorporated.
4. Cover and refrigerate dough for 2 hours. Using a small scoop, roll dough into balls and let rest for 15 minutes as they expand slightly.
5. Melt the white chocolate and dip each ball, coating it completely. Place on parchment to set.
6. Melt the pink wafers and add to a pastry bag. Cut the tip allowing for just a small hole which will allow for a thin drizzle of pink to be put across the balls. Quickly add sprinkles before pink sets.

Truffles can be stored in an air-tight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

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Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.

Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay