April 9, 2010

On Oreo Cheesecake truffles.

Posted in Baking, Bite-Sized, No-Bake, Recipe tagged , , , , , , at 10:39 pm by Dani

On, around, near, and ALL OVER these gosh darn truffles. I have a serious food crush on these things.

It’s another recipe inspired by Recipe Rhapsody. I’m not sure if she got it from somewhere else or if she invented it herself. All I have to say is that if she imagined these up herself, she sure deserves an award. They’re DELICIOUS.

I found this recipe while browsing her archives, and immediately knew I had something magical in front of me. First of all, I can’t resist a bite-sized anything. If you’ve been reading regularly, you probably know that already. Secondly, while I’m not a big fan of eating oreo cookies plain, oreos are a dessert-lover’s dream.

oreos

Oreo flavored things are delicous. Actually, delicious doesn’t cover it. Have you ever seen the commercials for Philadelphia Cream cheese circa 2007? You know, where they’re all in heaven? That’s how putting oreos in my dessert makes me feel.

You got philly in my oreo! You got oreo in my philly! Mmmmmmm.

The only changes I made to the recipe she gave was to add 1/2 cup confectioner’s sugar, and to call them “Oreo Cheescake Truffles”, as opposed to simply “Oreo Truffles”.

I added the sugar because when I whipped up the batter without it, I couldn’t appreciate the truffles as a new creation. By that I mean that when combining ingredients to make something new, I want the product to stand on its own as a brand new creation; better than the sum of its parts. The recipe without the sugar felt like eating oreo and cream cheese rather than an Oreo Cheesecake truffle. Adding the confectioner’s sugar changed it all. Suddenly I was eating a little bite of cheesecake, and it was wonderful. A love affair was born.

Fine. You guys can make it too. I’ll try not to get jealous.

oreo cheesecake truffles

We'll talk about those pink ones later this week. The Oreo Cheesecake Truffles are the brown ones.

1 package (1 lb. 2 oz) Oreo cookies

1 package (8 oz) cream cheese, softened

1/2 cup confectioner’s sugar

Chocolate for coating. We’ll talk about this later.*

1. Pour cookies into your food processor. Veronica at Recipe Rhapsody warned that if you use all the cookies, you’ll end up with about 1 cup too much. I don’t mind that so much since I just kept the extra in a plastic bag for later. I’m always looking for things that are more interesting than sprinkles. If you’re bothered by the prospect of leftover crushed oreo, then set about 8-10 aside and eat them later. Run food processor until oreos are ground very fine.

2. Pour 3 cups ground oreo into a mixing bowl, and add in softened cream cheese and confectioner’s sugar. Mix with you hands. This will get messy–get over it. Use gloves if you can’t handle it.

3. Coat. Sprinkle leftover ground oreo over truffles.

4. Enjoy.

5. Enjoy again.

6. Stop. Control yourself.

7. Okay, just one more.

Sigh. These are seriously amazing.

*Its later. Lets talk about coating. A few days ago I wrote about coating using real chocolate. I said that I didn’t know what chocolate candy coating was, and didn’t find it necessary. Well, kids, this time I tried using chocolate candy coating. I bought dark cocoa Wilton Candy Melts® at my nearest craft store to see what would happen.

Here’s what I learned. Candy Melts® do indeed melt better. They stay melted well in bowls with any specific heat. They don’t harden too quickly, which is great because you don’t have to keep nuking your chocolate, but also makes it near impossible to roll the chocolates around in sprinkles or whatever topping you’re using. If you want a topping on the chocolate and you’re using candy coating, you must sprinkle them over the truffles, not roll the truffles in them.

I also learned that candy coating doesn’t taste as good as real chocolate. It might have been this brand. Most recipes call for something called “bark candy coating,” but I couldn’t find it anywhere. It may very well taste better. If you have it, go ahead and taste it. It might be tasty.

However, if your coating chocolate doesn’t taste great you’re going to have to ask yourself: what is more important; ease or quality? Normally, I’d say try to find somewhere in the middle, but this is an either/or kind of situation. So what will I do? I’ll be using real chocolate. My kitchen is the only place in my life where I happily work extra hard to make something better. That being said, it is good to know that this other chocolate stuff exists for times when I’m really rushing.

Last thing I want to share: I used my normal method with this new chocolate: roll truffle around in chocolate using two forks, and then place truffle only one fork and let most of the excess drip off.

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April 7, 2010

On 2 kinds of truffles.

Posted in Baking, Bite-Sized, No-Bake, Recipe tagged , , , , , , , , at 2:42 pm by Dani

About a month ago I made truffles for a friend’s birthday party. They were a smash hit, and I highly recommend making them for any event. They’re another example of a food that looks more impressive than it actually is. I didn’t alter the recipes when I made them, with the exception of excluding nuts, and I can’t imagine anything making them any better. So without further ado, the truffle recipes:

Alton Brown’s Chocolate Truffles:

(Note: This yields about 20 truffles, depending on how big you make them.)

10 oz bittersweet chocolate, chopped fine

3 tbsp unsalted butter

1/2 cup heavy cream

1 tablespoon light corn syrup (I used dark and it still came out great)

1/4 cup brandy (I used chocolate liqueur once, and it didn’t taste as good. Stick with brandy.)

1. Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

2. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy (don’t be worried if it doesn’t combine easily. Water into fat = resistance. Just keep stirring).

3. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

4. Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

5. While its in the fridge, you’ll be prepping your work station for coating the truffles, but we’ll talk about that after I present the recipe for the next set of truffles.

The next type of truffles are….

Paula Deen’s Cookie Dough Truffles:

Note: this makes a whole heaping lot of truffles. The recipe says 5 dozen, but mine were a bit smaller so I easily had 75 truffles, even after munching on the batter prematurely. Keep this in mind and scale down accordingly.

1/2 cup butter, softened

3/4 cup firmly packed brown sugar

1 teaspoon vanilla extract

2 cup all-purpose flour

1   (14-ounce) can sweetened condensed milk

1/2 cup semisweet mini chocolate morsels

1 cup finely chopped pecans (I excluded these)

1. In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy (5-10 min).

2. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans (or just morsels, if you’re me), mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

Now lets talk about coating truffles