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Friday, June 25, 2010

Oreo Truffles (and other treats too)

I've a treat for you today, a guest post by my friend Michelle! She's here to share her secret recipe for Oreo Truffles.

But first, a look at some of the other goodies from the surprise party...

I made these sweet pink cookies using this set from Williams-Snoma. The messages said things like "Birthday Girl" "Heather Rocks" and "Yay for Thirty"... and to make them even better, I sandwiched these babies with some sour cream chocolate frosting. YUM.

These cupcakes. Oh, these cupcakes. Let me just say that I basically never buy baked goods, I can usually make it better and cheaper myself. But I cannot make cupcakes this good. These little bites of heaven are made by FiggyWhigs, and once you taste one you will never look back. My absolute favorite variety is their Strawberries and Cream, and Red Velvet is a close runner up. Amazing how these flavors just happened to work with my color scheme!

Look at those glorious strawberries! Michelle dipped and drizzled these beauties, and we gobbled them right up. It didn't hurt that she managed to find some of the largest strawberries in the universe!

These baby BLT's were a smashing success, every single one was snatched up. Michelle put these together using baguette, roma tomatoes, romaine lettuce, thick and crispy bacon, and this amazing mayonnaise. Make it. You will not be sorry.

And now, for the reason we are gathered here... Oreo Truffles! Take it away, Michelle!

These Oreo Truffles are supposed to turn out a tad bit smaller and not the size of golf balls... the ones for the party ended up gigantic. Funny thing, no one complained!

Oreo Truffles

1 package of Oreos (not the double stuffed...even though it's tempting)
1 (8 ounce) package of cream cheese, softened
2 (8 ounce) packages of Baker's semi-sweet baking chocolate (or almond bark candy coating)

Take out 9 cookies from your pack of Oreos, crush, and set aside for later. Now it's time to crush the remaining cookies into small crumbs. You can do this by using a food processor, putting the cookies in a plastic resealable bag and crushing with a rolling pin, or (my favorite way) putting in a plastic resealable bag and pounding with a meat hammer/tenderizer until all of the cookies are squashed into fine crumb.

Place the crumbs in a medium, add the softened cream cheese, and mix until blended. Okay, here's the sticky part; you need to roll the mixture into 1 inch balls and place them on a cookie sheet lined with wax paper. Once you have rolled them all, place the cookie sheet in the freezer for 15 minutes so that they can chill.  Meanwhile, you can melt the chocolate. Use your preferred method, either on the stove top or in the microwave. If your chocolate seems too thick, you can thin it with a tablespoon of shortening.

After you have melted the chocolate, dip the chilled balls in the chocolate using a spoon or two to roll them around. (I used white chocolate with a couple of red food coloring drops for the pink Oreo truffles). Let excess chocolate drip off, then set to dry on waxed paper. If you want, you can now sprinkle them with the set aside cookie crumbs or let dry then drizzle with extra chocolate. Refrigerate until they are firm, and eat up! Erin found cute gold mini-cupcake liners to put them in, I bet you can too!

Yield: 42 one inch truffles

Thanks, Michelle! Isn't she just wonderful?