Honestly, we could file Oreo truffles into the SOLE REASON I am a chubette.
So I hate Oreo cookies. Deal with it. I am still an American, I just hate them. Gross.
But when you pulverize a whole package of them to crumbs and add in a block of cream cheese? Well, you get the most delicious treat I have ever tasted. Excluding Mike and Ikes and banana taffy of course. But we all know fake banana flavoring is the best invention ever.
Here is the tastiest recipe ever. Ever. Seriously.
Oreo Truffles
One package regular oreos. No store brands, no double stuff, no low fat. Regular oreos.
One package Philly cream cheese. Or a store brand. But not any thing other than fully loaded.And not whipped either. Just a block of Philly.
Some white chocolate chips. Like a bagful.
Set the Philly out to get soft/ room tempature. You need it soft for mixing, it will not work well cold.
Crush the Oreo cookies to crumbs. Seriously, take some aggression out on them. They need to be pulverized. There are two good ways I have found. One is AWESOME and the other is o.k.
The awesome way: Put a bunch of cookies, about 1/3 the package in at a time, into a food processor. Pulse and chop them till they are crumbed. Dump into large mixing bowl and repeat till all are mashed.
The o.k. way: Stick cookies in Ziploc bag. Crush with rolling pin.
Combine the crushed oreos with the cream cheese. I use my Kitchen Aid mixer and it works great. If you have a mixer you will use, use the paddle attachment. It is the best one for the job. If you do this by hand, well, just make sure it is thoroughly combined.
Roll the Oreo dough into small balls. Maybe 1-2 inches in diameter. Place each ball on a parchment or wax paper lined sheet. This will make about 30 truffles.
Set the tray outside to get cold. Not frozen but definitely firm.
While your balls are firming up,(heh), melt the white chocolate chips. Get a second cookie sheet and a wire rack out, you will want to drip the truffles on the rack after you have coated them in chocolate.
Take each cold ball and dunk it in the melted chocolate. I use two forks to make a basket to transfer each truffle to the wire rack. Let the chocolate harden. Put the truffles in an airtight container. But first eat 7 of them. I know I did.
Share them with people you really love.
Seriously. Delish, and this is coming from a lady who HATES chocolate and oreos.
* I would just like to say that I made mine with a cute little red or green dot on top thinking it would be festive and Christmasy. Nope. I made tiny, truffle, Christmas boobs. Feel free to not decorate them. Or decorate them with a non nipple-esque decoration.
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Dec 14, 2010
A post about fattness. Mine, specifically.
I love sweets. It is no secret I can generally be found with some kind of treat in my hand. Preferably of the fruity variety. Mike and Ike's make my heart soar. Banana Laffy Taffy? I drool just thinking about it. But the holiday season isn't much for Mike and Ikes, the holiday season and its requisite baking tend to involved heavy things, like chocolate and peanut butter. ( I intend some day to invent a cookie made with Mike and Ikes. And world peace will be achieved.) While I mourn the Mike and Ikes free holiday season, I thought I would share with you some recipes. This series of recipes is titled "Reasons Why I am Fat". And while I realize I am not actually fat, I eat a lot of sweets and reckon I could drop at least 15 pounds if I just stopped eating sweets. But what sort of life is that, I wonder?
And also, can some one please tell me how it is possible I still weigh 10-15 pounds more than my pre-baby weight but yet fit into all my pre-baby clothes/ sizes. Am I squishing out and I don't realize it? If I look a fool, you'd tell me right?
Kicking off "Reasons Why I am Fat. The Recipe Extravaganza" is a personal favorite. And also the easiest thing in the world to make. Butterscotch Haystacks.
Take one bag of butterscotch chips and melt. Preferably over a double boiler. I use a metal bowl place over a pot of simmering water. Who needs a double boiler when that method works just as well? Better, even. Maybe?
Dump one bag of chow mein noodles into the scotch chips. Give it a stir. Plop small piles onto wax paper or parchment paper to harden and cool.
Eat them for they are yummy.
Feel free to sub out the scotch chips for something you like better. White chocolate? Chocolate? And also, broken up pieces of pretzel work great in this instead of chow mein noodles.
So really, friends, I in essence gave you a recipe for melting something and then putting other stuff into it. Am I creative or what? Hahaha. Enjoy.
And also, can some one please tell me how it is possible I still weigh 10-15 pounds more than my pre-baby weight but yet fit into all my pre-baby clothes/ sizes. Am I squishing out and I don't realize it? If I look a fool, you'd tell me right?
Kicking off "Reasons Why I am Fat. The Recipe Extravaganza" is a personal favorite. And also the easiest thing in the world to make. Butterscotch Haystacks.
Take one bag of butterscotch chips and melt. Preferably over a double boiler. I use a metal bowl place over a pot of simmering water. Who needs a double boiler when that method works just as well? Better, even. Maybe?
Dump one bag of chow mein noodles into the scotch chips. Give it a stir. Plop small piles onto wax paper or parchment paper to harden and cool.
Eat them for they are yummy.
Feel free to sub out the scotch chips for something you like better. White chocolate? Chocolate? And also, broken up pieces of pretzel work great in this instead of chow mein noodles.
So really, friends, I in essence gave you a recipe for melting something and then putting other stuff into it. Am I creative or what? Hahaha. Enjoy.
Sep 4, 2009
Sarah's Sassy Buffalo Chicken Dip
Sarah’s Sassy Buffalo Chicken Dip
Shovel it in as fast as you can, cause honey, this dip goes FAST.
Shopping List:
Crock Pot ( if you do not already have one, do not speak to me, you are not ready for this dip.)
2 blocks of Cream Cheese ( do not even attempt low fat, if you are going to eat this dip, go for the gold and use the fully loaded stuff)
4 cups Monty Jack cheese ( basically 2 regular sized bags worth)
1 large bottle of Frank’s Red Hot ( at least 12 ounces, grab a 16 or 20 if you want to crank up the heat)
1 medium bottle of original Hidden Valley Ranch ( all other ranches pale in comparison.)
3 boneless, skinless PLAIN chicken breasts cooked and shredded ( boiling works best for cooking and then pop it in your food processor to chop. I sincerely recommend shredding though because it has better texture and makes a yummy sandwich the next day)
To prepare:
Cook, shred/ chop/ mince the chicken to your desired consistency/ size.
While the chicken is cooking pop your two blocks of unwrapped cream cheese into the bottom of the crock pot, set the tempature to low. Add in the Monty Jack cheese, hot sauce and ranch. When the chicken is ready toss it in on TOP of the other ingredients. It is important to put the chicken on top so that the other ingredients that need to actually melt/ cook get the most heat. This will make your dip creamier and your chicken less burned. Cover the whole gooey mess and let simmer for 30 minutes. Stir it up, repeat as necessary until the dip comes together in a creamy consistency and all the ingredients are mixed in and warmed. If you are in a hurry and want your dip quickly, crank it up to high heat and it only takes about 30 minutes to be ready. It tastes better if you wait and let it all come together slowly. It smells like tangy buffalo chicken wings and tastes amazing on little pieces of bread, Fritos or tortilla chips. What ever you prefer. I have never met a single person who did not LOVE this dip. For extra fun, serve with sides of celery that have been smeared with chunky blue cheese dressing for dipping. Yum, Yum, Yum!
A special note to pregnant/ nursing friends, add the hot sauce in a little at a time to get the “tang” of the flavor but none of the heart burn causing heat. I made the mistake of eating this dip while nursing my daughter and I have not lived down the horror of how bad spice can make a baby hurt. You can always set some plain dip aside for you and just sprinkle hot sauce to taste in it if you are worried and let every one else eat the fully cranked sauce. So good, you will not want to miss out.
Please let me know how you like it!
Shovel it in as fast as you can, cause honey, this dip goes FAST.
Shopping List:
Crock Pot ( if you do not already have one, do not speak to me, you are not ready for this dip.)
2 blocks of Cream Cheese ( do not even attempt low fat, if you are going to eat this dip, go for the gold and use the fully loaded stuff)
4 cups Monty Jack cheese ( basically 2 regular sized bags worth)
1 large bottle of Frank’s Red Hot ( at least 12 ounces, grab a 16 or 20 if you want to crank up the heat)
1 medium bottle of original Hidden Valley Ranch ( all other ranches pale in comparison.)
3 boneless, skinless PLAIN chicken breasts cooked and shredded ( boiling works best for cooking and then pop it in your food processor to chop. I sincerely recommend shredding though because it has better texture and makes a yummy sandwich the next day)
To prepare:
Cook, shred/ chop/ mince the chicken to your desired consistency/ size.
While the chicken is cooking pop your two blocks of unwrapped cream cheese into the bottom of the crock pot, set the tempature to low. Add in the Monty Jack cheese, hot sauce and ranch. When the chicken is ready toss it in on TOP of the other ingredients. It is important to put the chicken on top so that the other ingredients that need to actually melt/ cook get the most heat. This will make your dip creamier and your chicken less burned. Cover the whole gooey mess and let simmer for 30 minutes. Stir it up, repeat as necessary until the dip comes together in a creamy consistency and all the ingredients are mixed in and warmed. If you are in a hurry and want your dip quickly, crank it up to high heat and it only takes about 30 minutes to be ready. It tastes better if you wait and let it all come together slowly. It smells like tangy buffalo chicken wings and tastes amazing on little pieces of bread, Fritos or tortilla chips. What ever you prefer. I have never met a single person who did not LOVE this dip. For extra fun, serve with sides of celery that have been smeared with chunky blue cheese dressing for dipping. Yum, Yum, Yum!
A special note to pregnant/ nursing friends, add the hot sauce in a little at a time to get the “tang” of the flavor but none of the heart burn causing heat. I made the mistake of eating this dip while nursing my daughter and I have not lived down the horror of how bad spice can make a baby hurt. You can always set some plain dip aside for you and just sprinkle hot sauce to taste in it if you are worried and let every one else eat the fully cranked sauce. So good, you will not want to miss out.
Please let me know how you like it!
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