Tuesday, December 21, 2010

Oreo Truffles

These take a little more time than the pretzels I just posted, but they are definitely worth the process.

Use of food processor or blender to grind a full package of oreos into fine crumbs (original oreos, not the double stuff).  Mix crumbs with a full package of cream cheese.  I mix them in my bocsh with either the cookie paddles or the dough hook.  The resulting "dough" will be super heavy and thick.  If you try to use something without enough power (ex: most hand mixers), you will risk burning out the motor of your mixer.  You could probably also do this with a spoon, and then kneed the dough for the last little bit to get a firm, sticky dough.

Now the fun part:  use a cookie scoop or a melon baller to ball up the dough.  Place balls in the fridge until firm.  In a double broiler, melt Bakers chocolate (about 12 oz).  Dip balls into chocolate, place on parchment paper or slip mat.  Allow to cool - I cool mine in the fridge.  Devour!

If you don't have a double boiler, here is what I did:

Fill pan with some water.  Put a glass or metal bowl on top of the pan.  Choose a bowl that fits snugly but doesn't hang too far down and touch the water.  Note: this isn't yet the full 12 oz of chocolate inside the bowl.

Pretzel Turtles!

Easiest holiday goody ever!

Place rolos on square pretzels.  Top with pecan halves.  Place in heated oven for 2-4 minutes, until just barely soft enough to press the pecans down into the rolos  (if you let them get too soft in the oven, they become a melty mess).  Remove from oven and press all the pecans.  Cool and devour.

Kitchen 3.0

My kitchen got a facelift.  Perhaps this explains the lack of posts for the last few weeks . . .

Remember this?

Welcome to our latest version: