Oreo Truffles

May 7, 2011

Who doesn’t love Oreo Cookies? I don’t know a single soul. Indeed  if I did know someone who claimed they didn’t, I’d certainly be a little suspicious of them. Oreo cookies are great comfort food which likely evoke happy childhood memories (or maybe memories more recent – say, last night perhaps) of dunking them in an ice-cold glass of milk.

So I was sure I couldn’t go wrong with this recipe for Oreo Truffles. Not that I thought I should “guild the lily” by any means, but adding some cream cheese and a enfolding the whole thing in a blanket of delectable chocolate – I couldn’t resist!

Nor should you. Really. These Truffles are very easy to make. Toss the cookies into the food processor. Give it a whirr.

Oreo crumbles

Add the cream cheese. Pulse until blended. Roll the mixture into balls.

Truffle filling - waiting to chill

Chill and then dip into chocolate. The only bit of the whole process that requires some patience is the dipping the truffles into the chocolate bit. I used prepackaged melting chocolate by Baker’s. You just pop the package in the microwave until melted and then start dipping away. I guess the waiting for them to chill in the fridge before devouring them all was a bit difficult as well.

Everyone will think you slaved in the kitchen for hours to create these treats. Believe me,  folks will go absolutely wild for them. Soooooo delicious!

Oreo Truffles

Recipe from Someone Left the Cake Out in the Rain

Makes 36 Oreo Truffles

Ingredients:
1 package (16.6 oz) Oreo cookies – I used the Double Stuff variety 🙂
1 (8 oz) package cream cheese, softened
2 -(7 oz.) containers Baker’s Dipping Chocolate

Directions:

In the bowl of a food processor, pulse the Oreo cookies until they are coarsely chopped.  Add cream cheese and continue to pulse until they are well-combined.

Roll into 1-inch balls and place on a parchment paper lined baking sheet.

Refrigerate until firm, 4 hours, or optimally, overnight.

Melt chocolate according to package.  Dip balls into chocolate and place on waxed paper lined trays to harden.

Sprinkle with any sort of decoration you prefer before the chocolate begins to set up.

Chill and serve cold.


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Bird’s Nests

April 23, 2011

This is a fantastic Easter treat! I saw several versions of these whimsical Bird’s Nests around on various food blogs. I really liked the one featured on the Curvy Carrot blog and followed that recipe. The treats were very easy to make and chock full of ingredients that I love – chocolate, butterscotch and peanut butter…YUM! Even better, these little nests were filled with mini Cadbury Eggs.

Now, I really, really love them. (to the point that I often refer to them as “Crack-bury Eggs”…soooo delicious and addictive!) I can hardly restrain myself when they make their appearance in the stores around Easter. Yup, I”m doing the “Cadbury Happy Dance” through the grocery store aisles! This year I managed to score not only the traditional milk chocolate Cadbury Mini Eggs, but I also found the dark chocolate version. Be still my heart!

Another favourite Easter candy of mine is Robin’s Eggs. For those of you who don’t know what they are, they’re malted milk balls essentially dressed up for Easter! I decided that some of my nests would hold the mini version of them as well.

What can I say? These goodies taste phenomenally good and look just as great! They were a big hit at a party I went to just last night. Make some today and fill them with your Easter candy favourites!

Birds’ Nests

Recipe from the Curvy Carrot

Servings: 12

Ingredients

1 tablespoon of unsalted butter, for greasing the muffin pan

6 ounces of semi-sweet chocolate chips

6 ounces of butterscotch chips

1 cup creamy peanut butter

6 ounces of chow mein noodles

mini Cadbury Eggs

mini Robin’s Eggs

marshmallow fluff

Instructions

1. Generously grease the wells of a muffin pan with the butter (this will help later when you are taking out the chilled nests).

2. In a large microwave-proof bowl, heat the chocolate and butterscotch chips in 30 second intervals until thoroughly melted, stirring after each increment.

3. Once melted, add the peanut butter to the chocolate/butterscotch mixture, mixing well until smooth and completely combined.

4. Carefully add the chow mein noodles, stirring with a wooden spoon or rubber spatula, until completely coated.

5. Using a large spoon, mold the mixture into the wells of your muffin tin, indenting the tops slightly with the back of the spoon.

6.  Chill the nests until hardened, about 1 hour or so.

7.  Once chilled, remove the nests from the muffin tin. Gently prying them loose with a butter knife worked well.

8.  Place mini eggs, or treats of your choice in each nest, securing them to the nest with a bit of marshmallow fluff.


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