“Stressed” spelled backwards is “desserts”. Actually, it doesn’t seem so backwards to me, since stress usually
makes me gravitate towards sweets, and I do think it’s healthy to satisfy cravings, (in moderation of course). Last Thursday, I was in need of creative therapy…a crafty project that would take up some time and take my mind off stress. Since I was planning to attend my monthly potluck dinner the next evening, I took my craftiness into the kitchen to make my potluck contribution. I completely bypassed my instructions to make a side dish or appetizer simply because chocolate was on my mind, and I knew no one would complain. (Sidenote, as I was baking, I wondered if chocolate sales have increased since the economic recession began…thoughts?)
I decided to go back to the Oreo Truffles that were such a hit at the potluck dinner back in February. But, this time I shuffled the truffles, mixed it up, and created 2 new flavors: Mint Chocolate, and Rum Spice Vanilla (I’m especially proud of this one because I came up with the idea all on my own, and the execution was divine.) Both varieties were a hit, and not one was left on the plate! I’ll repeat the base recipe and variation tips here, in case you feel daring enough to try any of these combinations, or make your own!
Looks-Fancy-But-Is-Not Dessert Recipe Recommendation: Oreo Truffles!
Oreo Truffles, Adapted from bakerella.blogspot.com (January 2008)
- 1 package oreo cookies (divided….Use cookie including the cream center)
- 1 8oz. package cream cheese (softened)
- White chocolate and milk chocolate bark (it is often called “coating chocolate” for candy making)
1. Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.
2. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet. (if you stick these in the refrigerator for about 10 minutes, they are easier to dip)
4. Melt chocolate as directed on the package or double boil chocolate and remove to a bowl that is deep enough for dipping to avoid burnt chocolate.
5. Dip balls into chocolate (using 1 or 2 spoons to get the ball completely coated and then let it roll off the spoon ontothe cookie sheet) and try to let any exceess coating drip back into the bowl before placing on the wax paper-covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration or use the opposite color of the dipping chocolate to drizzle on the top for decoration with a spoon.
6. Once dry, refrigerate and enjoy!Makes about 36 truffles.
Flavors & Instructions
1. Substitute original oreos for mint oreos.
2. Set aside a few tablespoons of the melted white chocolate coating and add a few drops of green food coloring to drizzle on top of the finished truffles before refrigerating
*NOTE: If the white chocolate starts to harden or is too thick, add a few drops of canola or vegetable oil, and stir until it has a more liquid consistency, which will make it easier for drizzling with a spoon
Rum Spice Vanilla
1. Substitute original oreos for vanilla oreos.
2. Add a about 1-2 teaspoons of Imitation Rum flavoring and Cinnamon Extract (can be found near the food coloring in the baking aisle at any grocery store) to the batter made of crushed up cookies and cream cheese. Make sure to add before rolling the batter into truffle balls.
3. Dip the truffles in white chocolate coating, and sprinkle with cinnamon on top before refrigerating.
Hopefully in the future, I’ll try chocolate cherry, gingerbread, or french vanilla flavors! Try to mix it up, and report back on any innovative truffle creations!