Get a taste of summer with these easy lemon truffles! All you need is a bag of Oreo cookies and some cream cheese to get started.
I know it’s Valentines Day, but I couldn’t help but share a new recipe that’s making me ready for summer! You can try some of my Valentines day recipeshere, here, or here.
Let’s just all agree that as far as January’s go, 2014 has been pretty cray. Two polar vortexes, overuse of “#snowpocalypse due to weekly snowstorms (even in Alabama and Texas! Whaaat?), power outages all over Eastern PA (and possibly elsewhere) and near 0˚F temperatures.
I’m ready for summer! So when I saw Lemon Oreo’s in the store, I had to grab them and make myself some summer-tastin’ truffles. I’m sure you all know the drill with Oreo Truffles by now: crushed Oreos, cream cheese, and covered in chocolate and sprinkles. It’s nothing new, but it’s a classic favorite in my world.
But in case you’re new to the Oreo truffle world, let me break it down for you. We take a package of Oreo Cookies (give or take a few; mine was missing three because I ate a few.) Crush them up- I used my food processor, but you may also use a blender, or a zip-top bag and a rolling pin. Then we’ll mix in eight ounces of cream cheese! I used a small container of softened cream cheese. (NOT a cream cheese spread. I haven’t tried so I don’t know if those will work, but feel free to try.) Next, roll them into balls and freeze! I used my 1 and 1/2 tablespoon size cookie scoop to do this. This is a little big, I recommend making them 1 tablespoon size. Freezing will help the chocolate stick to the balls.
Then, we cover them in chocolate! I recommend using white chocolate melting wafers, such as Ghiradelli’s, and using this tutorial for covering the truffles. After covering, I sprinkled on some yellow sanding sugar, and popped them back in the freezer just to make sure they were completely covered.
These small bite- sized treats are perfect for pretending it’s summer when you’re stuck inside during a snowstorm.
Oreo Cookies stuffed with safe-to-eat cookie dough and covered in chocolate and sprinkles. Perfect for cookie swaps and the dessert table at any holiday party.
Nearly everyone seems to agree that raw cookie dough is oftentimes better than it’s baked counterpart. So I took cookie dough, made it safe to eat, (removed the eggs) and stuffed in an Oreo cookie. But I didn’t stop there. Oh no- I dipped them in chocolate and sprinkles. Better? I think so.
These are so easy to customize for tastes and any season. I used Christmas seasonal Oreos and red sprinkles, but you could use springtime Oreos and pastel sprinkles for easter, normal Oreos and orange and brown sprinkles for Thanksgiving (or leaf shaped sprinkles!), and Halloween Oreos with orange and black sprinkles.
Let’s take a look at how these are made. Melted butter is combined with sugars, vanilla, and salt. We mix in some flour, and add a few tablespoons of milk. I actually used chocolate soymilk, because that was all that I had in my fridge at the time and had just been to the grocery store- I didn’t want to take a second trip out; gas is expensive! The taste wasn’t affected other than being a tad more choclate-y. You can use whatever milk you prefer- soy, almond, cow, goat, chocolate, strawberry, vanilla, plain- it’s up to you. Since the dough isn’t being baked, it doesn’t need any chemical leaveners, and it doesn’t need to chill, making things quicker and easier for you!
Once the dough is made, we’ll seperate each half of the Oreo cookies, twisting gently to ensure the cream stays on just one cookie. Scoop a 1/2 tablespoon size mound of cookiedough onto the cream and top with the non cream cookie. Place in the freezer to make the chocolate easer to dip (This will keep the cookie from falling apart and help the chocolate to stick) Then dip in chocolate and sprinkles!
Heres the easiest way to dip in chocolate: I used chocolate dipping wafers specifically designed for dipping food in. This makes it so much easier- no tempering chocolate or adding shortening to chocolate chips or figuring out how to make a makeshift double broiler or anything. I used both Ghiridelli and Bakers. After freezing the cookies, I dipped half of the cookie in, and let it chill. Once it was set, I dipped the other half in, then dipped in sprinkles. This makes the whole process easier and less messy, but does add a good hour onto assembly time.
Once the cookies have been dipped in chocolate and sprinkles, they’ll chill for an hour to give the chocolate time to set up. They can be served immediately or can be kept up to a week in an airtight container.
Make the cookie dough: mix together butter and sugars. Add flour and salt and stir to combine. Add milk and mix until fully combined. Stir in chocolate chips.
Line a cookie sheet with a silicone baking mat, parchment paper, or wax paper.
Carefully separate Oreo cookies by twisting cookies and pulling them apart. scoop ½ tablespoon size mounds onto "cream half" of cookies and top with "plain" half, pressing down gently. Set on prepared cookie sheet and freeze for an hour.
Melt chocolate according to package directions.
Dip cookies in chocolate and sprinkles and let sit for an hour or until chocolate is firm to the touch.
Seven Layer bars with peanut butter, Oreo cookies, Mini Marshmallows, Chocolate Chips, and Popcorn.
So… I know you all just read that and are now thinking “Faith… what were you thinking when you developed that recipe? I’ll tell you what I was thinking. I had a bunch of stuff in my cabinets that I wanted to get rid of. I wanted 7 Layer Bars. They fit together wonderfully.
We start with a graham cracker crust, and top with melted peanut butter. You must spread the peanut butter carefully- it sinks into the crust a little and if you spread too quickly, you’ll pull the crust apart. Learn from my mistakes! On the peanut butter goes a few Oreo’s broken in half, marshmallow bits, chocolate chips, popcorn, and it’s all topped with a can of sweetened condensed milk.
If you’ve never baked with sweetened condensed milk, and you’re anything like me, you probably are a little weirded it out by SCD. Milk… in a can? I know, I know. It’s kind of weird. Just don’t think about what it is, and pour it over your bars and bask in the ooey, gooey, chewiness it adds to the bars. And don’t accidentally eat a whole spoonful of it before the bars bake… not that I did that. (Grossest thing ever!)
These bars are ooey, gooey, chewy, and moist. They’re perfect for when you have a bunch of random things sitting in your cupboards that you need to Magliette Calcio A Poco Prezzo get rid of, and they’re totally customizable! Do you eat a lot of peanut butter, so you don’t want to use the last bit of your jar, but have a jar of butterscotch that no one is using? Just just butterscotch instead of the peanut butter layer! Feel free to use a different type of cookies if you’re not an Oreo fan, and and potato chips can work in place of the popcorn.
Preheat oven to 350˚F. Line a 7×11 pan with aluminum foil and spray with baking spray.
crush graham crackers in a plastic bag and mix in a small bowl with melted butter. Press into bottom of prepared pan.
Melt the peanut butter and spread on graham crackers. Top with Oreo cookies broken in half, marshmallows, chocolate chips, popcorn, and sweetened condensed milk.
Bake in preheated oven for 30-35 minutes (Until the middle doesn’t “jiggle” when you move the pan); after 15 minutes top with foil to keep from browning. Let cool completely before cutting and serving.
Thick, soft-baked chocolate cookies with crushed Oreos mixed in.
I’ve done death by peanut butter, now time for death by chocolate. Soft baked chocolate cookies, stuffed with crushed Oreo cookies- nothing better! I took my chocolate cookie base that I used for my Nutella stuffed Chocolate cookies and adapted it- using browned butter, and adding more cornstarch to create soft, chewy, thick, brownie- like cookies.
The browned butter adds a hint of nuttiness that you can’t quite put your finger on, and because it’s melted you don’t have to drag out your mixer, and adds chewiness to the cookie. The cornstarch keeps the cookies nice and thick- just how I like them!
I was feeling lazy, so I browned the butter. Using a melted butter means no dragging out a heavy stand mixer, and I had a friend visiting and she wanted to know how to brown butter. Browning butter is super easy- simply melt the butter in a saucepan over medium heat. Once it is completely melted, start stirring or whisking. It will bubble and foam, and brown specks will begin to appear. Remove from the heat so the butter won’t burn.
We’ll mix it into our sugars maglie calcio poco prezzo and let it sit; this will give the butter time to cool, and this also melts the sugar a bit and creates a caramel/toffee flavor. Then we mix in our eggs and dry ingredients. These are so easy- the hardest part is waiting for the dough to chill!
After the dough chills, we scoop them in 2 tablespoon size scoops, roll them into balls, and roll the balls in crushed Oreos. I used a 2 tablespoon size cookie scoop, but if you don’t have that, use a measuring spoon. Bake for 7-8 minutes (or until edges are “set up”)but not longer. They’ll look underdone when you pull them out, but they’ll finish baking as they cool. They’ll be puffy when you pull them out- gently press down with the back of a spoon, and press some more Oreo crumbs on top.
These are the best, thickest, chocolate cookies I’ve ever made, and I am in love. You will be too, after just one bite!
1 and ½ C crushed oreos. (about 1 bag mini oreos or 12-14 full size oreos.
Brown your butter: Melt butter over medium heat. It will foam, bubble, and foam again. Once brown specks appear, remove from heat. Mix sugars together in a medium bowl and mix in browned butter. Let sit for a few minutes. Mix in vanilla extract and eggs.
Sift together flour, cocoa powder, baking soda, salt, and cornstarch in a medium bowl. Slowly mix into wet ingredients. Mix in milk. Let chill for 1-2 hours and up to 24.
Preheat oven to 350˚F.
Scoop 2 tablespoon size scoops of cookie dough. Roll into balls and roll in crushed Oreo Cookies. Bake for 7-8 minutes, until edges are done and slightly cracked. Press gently with spoon to "deflate" and press more Oreos on top. Let cool on baking sheet for a few minutes before moving to a wire wrack to cool.
Store in an airtight container for up to two weeks.
I realize I’m fairly behind on this popcorn snack mix trend. But I just really wanted to make this!
I’ve been craving popcorn practically all week, and I decided to make some. While we have an air popcorn maker, I wanted more than just plain popped kernels. I wanted a popcorn coated in chocolate and caramel-y goodness.
A few weeks ago, Dorothy at CrazyforCrust make oreo peanut butter. I made a smaller batch and coated the popcorn in oreo butter, as well as melted caramel creams. I admit, a lot of the reason for using caramel was to use up the caramel creams leftover from Monday’s stuffed cookies.
Honestly, this popcorn craving is really weird Magliette Calcio A Poco Prezzo for me. I normally never want popcorn- I hardly even like it! I think it’s all the time I’ve been spending in movie theaters It’s weird; once I started dating Brian and he started paying for my movies, I’ve been seeing a lot more movies!
While I’m not much of a popcorn eater, I do really enjoy this popcorn. So does my dad- he can’t get enough. Every night when he comes home from work he snacks on some, and after the shoot for these pictures, I kept snacking on them because the bowl was next to me. That normally never happens- I take the pictures, eat a little bit of the food (a cookie or two), and the food gets put away to take to church or for my parents to eat. Not this time!
This is a super simple recipe, too- the hardest part is the oreo cookie butter. Simply blend peanuts in your food processor and add some crunched up oreo cookies. Melt the caramel creams in your microwave and pour over the popcorn, but be very, very, careful. Melted caramel is very hot and you could burn yourself- I have the marks on my fingers to prove it! You must work quickly and carefully here before the caramel hardens.
1 bag popcorn (with as little butter as possible; I used low-fat butter flavor)
1 C cocktail peanuts
5 oreo cookies (I cheated and used target store brand)
20 caramel creams
1 tbs heavy cream
Pop the popcorn according to package directions.
Blend the peanuts in a food processor until smooth and creamy. Add the Oreos, breaking them in half so they blend faster. Blend until smooth and combined.
In a microwave safe bowl, melt the caramels in 30 second increments, stirring between. When completely melted, stir in the cream.
Pour caramel over the popcorn and carefully stir so the popcorn is evenly coated. Add the oreo butter.
Let chill so the peanut butter sets up (if desired) or serve immediately.