Oreo Cheesecake Truffles

I finally got an oven to work for me! But that's a story for later in the week ^__^  Okay, so you know how there are double stuffed oreos (which, apparently, are only 1.86th stuffed. The nerve!)? Now there are MEGA STUFFED OREOS. Is that too much filling for you? I'm kind of feeling yes. How do you eat oreos? I usually either spread peanut butter on them or pull one of these. 

Whoa, black and white, what is this madness? 

I don't usually buy cookies for myself, but I came into possession of some mega stuffed oreos through my father, who had received them from someone else. He can't eat oreos though, too much sodium, bad for the heart. So they became mine! And as much as I wanted to, I knew I probably shouldn't eat the whole package by myself. 

Messy....sorry, I was in a hurry >_ >

Soooo...I found a recipe for oreo cheesecake cookies. Not surprisingly, given my track record so far, they were a mega fail. All the fat oozed out the bottom without cooking the rest of the cookie. I slammed the rejects into the garbage and pondered my next course of action. I was due to meet up with some friends soon and I was not about to walk over there empty handed. So I rolled the remaining dough (eggless, hooray!) into balls, dipped them in chocolate, and popped them in the freezer. Cheesecake truffles! They were such a huge hit, I made them again a few days later. 

Oreo Cheesecake Truffles
adapted from Brown Eyed Baker

½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 sleeve oreos
1 bag chocolate chips

Crush oreos into crumbs. It's okay to have some bigger chunks in there. Set aside. 

In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined. Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in crushed oreos. Roll into balls (about walnut sized). If your dough is getting too soft, pop it in the freezer until it firms up. Melt chocolate chips and dip each ball into chocolate until completely covered. Freeze until solid.

Mint Chocolate Chip Truffles

I had grand plans. To experience the anticipation at the top of the hill, hitting the jump and barrel rolling into the snow as my penguin shaped sled flew off in a different direction. I waited for that fresh, fluffy snow. And waited. And stopped wearing my jacket. And noticed some plant life peeking out of the mushy ground. Where the heck was my snow?!

Eventually I resigned myself to the fact that this was going to be the winter without a winter. Then two days ago, out of the blue, I walked outside and was slammed with a faceful of snowflakes. Windburn, ow! I mean, sledding, yes! Better late than never, right? Tomorrow I'll pull out the ol' penguin and everything will be right in the world, I thought. 

The next day, most of the snow was gone, leaving puddles and patches of dead grass behind. Sigh. I guess I'll just have to stay inside and sulk. Truffles are a good sulking food. This recipe is different from anything I've ever had. As one friend put it, "It's a flavor explosion!" Be sure to keep these refrigerated or even in the freezer until they are to be served. They get mushy fast. 

Mint Chocolate Chip Truffles

by Diamonds for Dessert

1/3 cup + 1 tbsp heavy whipping cream
1 1/4 cups white chocolate chips
a pinch of salt
4 tbsp butter, cut into small pieces
2-3 tsp mint extract
green food coloring
3/4 cup mini chocolate chips
1/2 cup cocoa powder

Microwave to melt the white chocolate chips, salt, and butter (about 45 seconds, depending on your microwave). Pour the cream in a small saucepan and place over medium heat until simmering. Remove the cream from heat and add in the white chocolate mixture, whisking until completely combined. Then add the mint extract (to taste) and a few drops of green food coloring (too much will look funny). Cover the mixture with plastic wrap and let cool to room temperature. Once cool, add the mini chocolate chips and mix.

Place in the refrigerator to chill for 3-4 hours. Remove from the fridge and use a spoon to scoop out small portions that can be rolled into 1" balls. A way to prevent getting your hands sticky is to transfer the mixture from the spoon to a small piece of plastic wrap and use the wrap to pinch it into a ball. Then drop the balls into the cocoa powder and roll them around until thoroughly covered. Chill the truffles until solid. Keep refrigerated until ready to eat; serve at room temperature.

Cake Truffles and Homesick Stories

I haven't been home since February, and I really miss all the comforts and familiarities of being there. 

When I was 12, I went away to summer camp for a week. It was kind of just the thing you did. Upon arriving in my cabin, I could sense that I may have problems. There were cleaning contests. There was singing and inane rules about manners at dinner. And there were hierarchies. Being the youngest in my cabin, I was always last in line. At the age of 12 I had apparently developed a sense of justice, and I knew this was not fair.

And I was deeply, painfully introverted. The friend that I came with found other friends immediately. At the end of the first night, I decided that I was done. So I cried. And cried. And cried. I didn't eat, sleep or attempt to socialize. It became pretty clear, to adults and kids alike, that I was miserable. Instead of sucking it up and dealing, I decided that I need to go home. No amount of cajoling would make me stay. So after three days, my mom picked me up, and I left camp feeling a grim and twisted satisfaction that I'd been the first kid in a while to leave camp early. 

That was a long time ago, obviously. I can assure you, I am much more well adjusted. It did take me a while to get over the homesickness though. I am, and always will be, an introvert. I dunno, maybe camps aren't meant for shy kids? I remember having this feeling that their system had somehow failed people like me. 

So there's my homesick story. I'm not really sure if it's relevant. Sorry if you had to slog through all that if you're just here for the recipe. I made truffles, out of cake mix, powdered sugar, and sweetened condensed milk. The general consensus was that they were delicious. See for yourself. And leave your homesick stories/camp stories in the comments below please ^_^

Cake Truffles

from Forever Now and Then 

Ingredients

• 1 can (14 oz) condensed milk
• 3 cups powdered sugar
• 1 cup funfetti cake mix
• ½ tsp vanilla extract
• 3 cups semi-sweet chocolate chips
• 1 ½ Tbsp shortening

Directions

1. In a large bowl, mix condensed milk and 1 cup of powdered sugar until fully combine.
2. Add cake mix and vanilla. Mix well.
3. Add remaining powdered sugar until dough is pretty firm (like play dough)
4. Mix in sprinkles.
5. Form in to cubes (or balls) and place on parchment lined cookie sheet.
6. Pop in freezer for 20 min.
7. For the chocolate coating, in a microwave safe bowl add chocolate chips and microwave in 30-second increments, making sure to stir after each. Takes about 2 min total.
8. Stir in shortening until smooth.
9. Remove cake batter cubes (or balls) and dip into chocolate. Pop back into freezer or fridge to set.

How to win friends

My family visited this weekend. Seems like forever since I'd seen them last, even though it had only been a week. Car crash will do that to you. I miss the car. 

Once again, Rebecca cheats death

Yeah. Totally totaled. It's going to make getting baking supplies more difficult. But I'll survive. I'm glad I DID survive. If worrying about how I'm going to get eggs and chocolate is my biggest problem at the moment, I consider myself quite lucky. Oh, speaking of chocolate...I made something delicious. 

Some classy and reliable chocolate truffles. People will probably like you more if you make these. Bring them with you to an awkward situation to ease tension and make your companions think you're fancy. 

FYI...there's cocoa powder all over my stuff now. I might pretend it's not there.

Use whatever you like on the outside of the truffles. I used coconut, crushed pistachios (which I shelled by hand...kind of a pain) and cocoa powder. I bet cinnamon and a dusting of chili powder would be good. Or a little bit of sea salt. Or rainbow sprinkles! Hm...I may have to investigate. 

Chocolate Truffles from Joy of Baking 

8 ounces semisweet or bittersweet chocolate, cut into small pieces

3/4 cup heavy whipping cream

2 tablespoons  unsalted butter

2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional) Yeah, I can't have that here. You could probably add some extracts if you wanted. 

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.  Heat the cream and butter in a small saucepan over medium heat. Bring to a boil.  Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.  If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round, bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.

Makes 30 small truffles.