Um, hi, I’m still alive! It’s been almost a year since I’ve posted. I blame it on my daughter Ever since she was born in August, I have been seriously slacking in the cooking and baking department (and obviously even more so, in the BLOGGING about cooking and baking department). She pretty much consumes my whole evening, so dinner gets pushed to after her bedtime, when I’m also trying to shower, set out clothes and pack lunches for the next day, clean, and do all the other things that are difficult to impossible to do with an awake baby– all of this as fast as possible, because she is an early riser (and a night-time waker, usually), so I need to get to bed super early to ensure at least a few solid hours of sleep! So in that small sliver of time that is now relegated to dinner-making, I’m now prone to make fast, easy meals like refrigerated ravioli, frozen pizza, and the like. I highly doubt you want my recipes for those :-\ I am so ashamed. BUT now that my graduate school classes are done forever (HOORAY!!!), I’ll try to do better.
Speaking of graduate school, we had a picnic last night to celebrate the end of the year. It was a potluck, so I seized the opportunity to get back into baking, though I eased myself into it with something easy enough to whip up during one of my daughter’s naps. I give you: Oreo Truffles. They’re SO SO SO easy to make. The best part? They don’t LOOK like they were easy to make. I had everyone fooled into thinking they were those notoriously labor-intensive cake pops! Oh, and did I mention they’re super yummy??
On that note, you may want to make a couple of batches. Is it just me, or are Oreo packages much smaller than they used to be? I only bought one to make this recipe, but wished I had bought another to double the recipe because it only yielded about 30 truffles. Hey, if I’m going to cook/bake, I want leftovers!
Anyway…I’ll give you a little tutorial because I actually took pictures of the process for once:
1. Dump a package of Double Stuff oreos into a food processor.
2. Process until the oreos have reached a fine consistency. Set aside just a bit of the oreo crumbs for topping.
3. With your hands, squish (yes, that’s the technical term) 4 oz of softened cream cheese into the oreo crumbs until well combined. Try to use a bigger bowl than I did to avoid the mess on the counter.
4. Roll the mixture into approximately 1-inch balls and place on a wax paper or silpat covered cookie sheet. Pop them in the freezer for 15 minutes. Meanwhile, melt a package of candy coating using package instructions.
5. For easy dipping, pour the candy coating (in this case, vanilla bark) into a tall glass. Using a fork, dip each ball into the coating, gently tapping off excess on the side of the glass.
6. Before the candy coating hardens, sprinkle some reserved oreo crumbs on top.
7. Impress everyone with your oreo truffles!
I’ll keep the fact that you didn’t spend all day on them a secret if you will do the same for me Now… I’m off to bed!
(recipe by Chef in Training)
- 1 package Double Stuff Oreos
- 4 oz cream cheese, softened
- 1 package candy coating (e.g., almond bark, dipping chocolate)
- Chop oreos finely in a food processor. Reserve a small amount of oreo crumbs for garnish and set aside.
- With hands or a spoon, mash softened cream cheese and oreo crumbs until well combined.
- Roll into 1 inch balls and place on a wax or silpat-covered cookie sheet. Put in freezer for 15 minutes.
- Meanwhile, melt candy coating according to package instructions.
- Pull the balls out of the freezer and dip in candy coating. Before the coating hardens, garnish with oreo crumbs.
Makes about 30 truffles.