Oreo Truffles

Oreo Cookies, Cream Cheese and Melted Chocolate = Oreo Truffles

A simple, fun and scrumptious treat to make for your family and friends.  I had these for the first time during Christmas when the mother of my daughters friend made them and kindly shared them with us.  Then, recently, I saw the recipe posted by The Naptime Chef on Babble.com.  I wanted to make a Valentine's Day treat for my family and co-workers and this was the perfect choice.  You bite into the chocolate candy coating and what do you get?  A truffle like center that is rich, soft and with an Oreo chocolate flavor. 

I made one batch with regular Oreo cookies and another batch with mint Oreos.  I coated the Oreo centers with white chocolate and regular chocolate.  I switched up the toppings: pink sugar and drizzled white chocolate.  I kept some of them plain chocolate as well.  The variations are endless.  Have fun and use your imagination.    

Oreo Truffles

Recipe inspired by The Naptime Chef

Ingredients

8 ounces cream cheese  (I used light cream cheese)

1 package Oreos (any flavor)  (I made one batch with mint, one batch with regular oreos)
4 ounces white chocolate, or semisweet chocolate, melted  (I used Ghirardelli Candy Making & Dipping Bar)

Directions

1. Place the cookies in a food processor and pulse until they are fine crumbs. Add the cream cheese and pulse again until a sticky dough forms. Use your hands to form the dough into 1″ round balls and place them on a cookie sheet lined with wax paper. Place them in the fridge to chill for at least 2 hours or up to 1 day.

2. Melt the chocolate in a double boiler or in the microwave. Roll the chilled truffles in the chocolate until they are completely coated. If desired, add colored sugar before chocolate starts to dry or drizzle with different color chocolate. Place them back on the lined cookie sheet. Chill them in the refrigerator until they are set, about 1 more hour.

3. For a cute presentation, place in mini baking cups or candy liners.  Store in refrigerator.

Oreo Truffle with Chocolate Coating, drizzled with White Chocolate

Oreo Truffle with White Chocolate, sprinkled with Pink Sugar



Happy Valentine's Day!!!!

Enjoy!

Mom's Cooking Club Lesson:  Variations - you can make these Oreo Truffles all year round and match the sprinkles and mini baking cups to any holiday or celebration.  You can make some for Easter with pastel colors, 4th of July with a red, white and blue theme, Halloween you can do black, purple and orange. And of course for Christmas you can do red and green.  Have fun with these throughout the year!

Brushetta with Warm Tomatoes....."Have a Heart" with The Cooking Light Virtual Supper Club

Celebrate the month of February with Cooking Light recipes focusing on red foods.  Red foods are known to be heart healthy and full of vitamins/minerals.  Check out this article on Livestrong.com for the 10 Healthiest Red Foods. 

 This month, the Cooking Light Virtual Supper Club has prepared a menu around red food.  We have some new members this month.  Welcome to Jerry from Jerry's Thoughts, Musings and Rants and Roz from La Bella Vita.  We are happy to have others join in our monthly gathering of Cooking Light recipes.

I made the Appetizer this month and my red food was tomatoes.  This is a delicious starter to any meal.  Warmed grape tomatoes that have been marinated in a balsamic vinegar, basil and garlic mixture on top of some toasted french bread rubbed with some extra garlic.  Why are simple, fresh food and ingredients just so good?  

Click here for Brushetta with Warm Tomatoes printable recipe on Myrecipes.com.   

Now, let's take a look at the rest of the "Have a Heart" menu from the other Cooking Light Virtual Supper Club members.  Click on each of their blog links for all the details of their red food dish.

Jamie (me) - Mom's Cooking Club - Brushetta with Warm Tomatoes - recipe below

Sandi - Whistlestop Cafe Cooking - Orange and Fennel Salad with Red Onions

Mary Ann - Meet Me in the Kitchen - Granny Smith, Radish and Radicchio Salad

Val - More Than Burnt Toast - Bourbon and Brown Sugar Flank Steak w/Garlic-Chive Mashed Potatoes

Jerry - Jerry's Thoughts, Musings and Rants - Roasted Sweet and Sour Beets, Carrots and Parsnips

Roz - La Bella Vita - Almond Jelly Roll with Raspberry Filling


Bruschetta with Warm Tomatoes

Recipe by Cooking Light, August 2004

Ingredients

2 1/2 cups grape, pear, or cherry tomatoes
3 tablespoons thinly sliced fresh basil
2 tablespoons finely chopped shallots
2 teaspoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon balsamic vinegar
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
Cooking spray
4 (1-ounce) slices ciabatta or sourdough bread - I used Italian Bread and had enough tomato topping for approximately 7 slices
1 garlic clove, halved


Preparation

Combine first 8 ingredients, and let stand 1 hour.

Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add tomato mixture, and cook 10 minutes or until thoroughly heated, stirring occasionally. Remove from heat.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bread; cook 2 minutes on each side or until toasted. Rub 1 side of each toast piece with the cut sides of garlic clove halves. Serve tomato mixture over toast.

Note: I used Italian Bread and the recipe was enough for about 7 slices of bread. You can easily double and triple this recipe. I also heated my bread in a regular skillet instead of a grill pan. Either one works fine.

Enjoy!

Mom's Cooking Club Lesson:  While heating up the tomatoes, give them time to soften.  You will hear them pop as they warm up and the skin will break apart.  You want them to be in this stage before spreading on your toasted bread slices.

See the blog hop link below.  Feel free to link up any one of your red food posts.