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Thursday, April 7, 2011

Oreo Truffles

     These were an amazing discovery, and I must thank Brinny for sharing this recipe with me. I'm sure it's been printed in various places, but it is definitely worthy to share with you now.

1 box Oreos (any type of chocolate ones are fine)
1 tub plain cream cheese (fat free is a good choice)
1 box of Baker's Semi Sweet chocolate squares

     Break up the Oreo cookies into chunks with your hands, then put them in a food processor and grind until the cookie pieces are more or less crumbs. (I'm sure you could leave some chunks if you'd like, but I never have.) Mix with the cream cheese so you have a chocolatey-creamy-cheesey-pastey.
     Here is where I pretty much just did whatever; I'm no candymaker so I have no clue how to do this part properly. Feel free to comment and tell me your tricks/tips.
     Scoop out the paste with a tablespoon and make a ball, dropping them all onto a cookie sheet covered with wax paper. (You may have to just use a spatula to get the paste out of the spoon and drop it in a clump.) Refrigerate or freeze for half an hour so the paste is less moist.
     Meanwhile, melt the chocolate with some butter or oil in a double boiler. (If you know how, you can temper the chocolate). When the chocolate is nice and smooth, pour it into a small, deep bowl. While it's still liquidy, you want to drop the truffle balls in one at a time. I scooped them out with a fork, and held it over the bowl for a few seconds to let the extra chocolate drip off, and then carefully tip/slide them off the fork back onto the wax paper. Refrigerate for 2 hours before serving. Keep refrigerated (or they will melt. Unless you like truffle soup, then feel free to leave them out).
     Makes about 24 truffles

Goat Cheese Appetizer Spread

     My aunt and uncle made this as an appetizer for my birthday one year, and I really love it!

1 large log of herbed goat cheese
sliced black olives
6 Tbsp olive oil
3 Tbsp balsamic vinegar
1 clove garlic
1 tsp thyme
pinch salt & pepper
1 box crackers (Triscuts are my favourite)

     Slice the log of goat cheese into thin slices, about ¼ to ½ inch thick, and lay them down on a plate. Sprinkle the sliced black olives over top of the goat cheese, as much as desired.
     Whisk together the olive oil, balsamic vinegar, garlic, thyme, and salt and pepper into a dressing, and pour or spoon it on the platter, over the goat cheese and olives.
     Can be served immediately, or let sit for a short while to allow the dressing to soak into the cheese.
     Serves 6-10.

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