Wednesday, December 22, 2010

What's Cooking? Wednesday

Welcome to the eighth weekly edition of ...
The other day my college roommate, Jen, sent me this email...

"Okay, seriously... if you make these... you'll be best friends with whoever you give them to (so be careful in case you don't want to be best friends with someone). They are DIVINE. I promise. I've had them before - but my neighbor gave us some last night and it reminded me how gooooood they are! And check out the recipe... super easy to make! Only three ingredients! :)
Enjoy! "

I clicked on the link and waa-laa. They look sooooo good! They look so good and easy that I'm debating ... do I take them to the Christmas Eve party on Friday night ... or the New Year's Eve party next Friday night ... both parties ... or just make them all in the middle of the night (so no one in the house will know) and eat them all myself??? That is the question. Either way, this is the recipe that I took off of Her instructions are a little more idiot proof than the recipe on
Oreo Truffles

Makes approximately 4 dozen truffles (or maybe a little less, depending on how much of the filling you choose to sample)

1 pkg. (8 oz.) cream cheese, softened
1 pkg. (1 lb. 2 oz.) Oreos (You can also use a generic version to save a little cash; I've tried a few varieties, and they work just as well.)
2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate, melted (You will most likely use closer to 1 1/2 packages. That's more chocolate for spatula-licking, right?)

1. Set aside 5 Oreos and throw the rest in a food processor until they are finely crumbled
2. Thorougly mix cookie crumbs with cream cheese.
3. Form crumb-and-cream-cheese mixture into balls, approximately 1-inch across each (but don't worry too much about being exact here. They will come out delicious no matter the size!) and place onto a cookie sheet that has previously been lined with wax paper.
4. For best results, pop the formed mixture into the fridge for at least 15 minutes to chill while you complete the next step. If you really don't have the time, the truffles will still taste delicious (so don't worry!), but they will be more difficult to handle and some of the coating with mix with the filling.
5. Melt the chocolate. There are many ways to do this. I don't have a double boiler, so I just throw my chocolate into a saucepan and heat it on low, stirring frequently, until it is completely melted.
6. Remove pot from heat.
7. Coat previously formed balls with chocolate and return to the lined cookie sheet.
8. Throw the remaining 5 cookies into the food processor.
9. Sprinkle some of those crumbs on top of the (still wet) truffles.
10. Refrigerate for one hour.
You are done! You are now free to package, freeze, and eat. (Of course, you were free to eat during the entire process.)

Variation: swap out regular Oreos for Golden Oreos (semi-sweet chocolate for white chocolate, if you like white chocolate). You will end up with a cheesecake-like truffle.

Adapted from (It's true!)

What are you cooking this week? (Please be sure to check the comments section as well as the links.)

1 comment:

  1. My Mom can't have chocolate anymore and is so sad about how many treats she has to miss out on. So I love the tip about the Golden Oreos and white chocolate. (She can have both) Thanks!!