Oreo Truffles

Oreo Truffles

16 oz package oreo cookies

8 oz cream cheese

semi-sweet chocolate chips OR white chocolate bark

canola oil

Process oreos until they are a fine powder.  Then in an electric mixer with the wire attachment, beat the processed oreos and cream cheese until completely combined.  Chill mix for an hour or up to 3 days. 

Form filling into small truffle size balls.  Smaller balls make more truffles, larger ones make fewer.  Simple logic.

Place truffles on a wax paper lined cookie sheet and freeze for at least 30 minutes up to 3 days. 

To prepare the candy coating:

Melt chocolate (chips or bark) and about 1 teaspoon of canola oil in the microwave for 1 minute.  Stir for 15 seconds.  Microwave for another 15 seconds.  Continue stirring and micro waving for 15 seconds at a time until chocolate is completely liquid.  This process will prevent the chocolate from burning. 

I use a fondue set once the chocolate is liquid to keep it from hardening.  Melt in the microwave first to save time and heating fuel.  Then transfer bowl to fondue burner. 

Take truffles out of freezer and dip one at a time in the chocolate candy coating.  Place back on wax paper.  Freeze truffles again after coating.  Then transfer to an air-tight container and store in the fridge for up to 2 weeks. 

Tip: If truffles begin to get soft when dipping, put them back in the freezer for 15 minutes. 

Oatmeal Toffee Cookies

Oatmeal Toffee Cookies

From the Hershey’s book

1 cup (2 sticks) butter or margarine, softened

2 eggs

2 cups packed light brown sugar

2 teaspoons vanilla extract

1 ¾ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

3 cups quick-cooking oats (we pulse ours in the food processor a few times)

1 ¾ cups (10 oz package) HEATH Almond Toffee Bits OR SKOR English Toffee Bits

1 cup coconut flakes (optional)

1.   Heat oven to 375.  Lightly grease cookie sheet.  (a must!) Beat butter ,eggs, brown sugar and vanilla until well blended.  Add flour, baking soda, cinnamon and salt; beat until blended.

2.   Stir in oats, toffee and coconut with spoon.  Drop dough by rounded teaspoons about 2 inches apart onto prepared sheet.

I   I like to chill the dough for a bit now- maybe an hour.  Or even freeze half of it for next time! 

3.   Bake 8 to 10 minutes or until edges are lightly browned.   Cool 1 minute; remove to wire rack.

Fruit topped Cake Squares

Fruit topped Cake Squares

From Toni

1 cup butter

1 cup sugar

4 eggs

1 tsp. vanilla

1 tsp. almond

2 cups flour

Beat butter and sugar, add eggs and extracts.  Mix in flour. 

Pour into greased 9x13 pan.  Spread 2 cans pie filling over top.  Bake at 325 for 30 minutes.

Cinnabon Cinnamon Rolls

Cinnabon Cinnamon Rolls

Dough:

2 ¼ tsp. (one package) dry yeast

1 cup warm milk (When your finger touches -should be very hot, but not burn your finger.)

½ cup sugar

1 tsp. salt

2 eggs

1/3 cup melted butter

4 cups white flour

Filling:

½ stick (4 tbsp.) softened butter

1 cup brown sugar

2 ½ T. cinnamon

Frosting:

1 stick softened butter

¼ cup cream cheese (I use 4 oz.)

1/3 tsp. salt

½ tsp. vanilla

1 ½ cup powdered sugar

Dissolve yeast into warm milk and an extra teaspoon of sugar. Let sit for 10 minutes until poufy.  Add white sugar, 1 tsp. salt, eggs 1/3 cup melted butter and 4 cups flour.  Mix well with dough hook.  Cover and let rise 1 hour.

Flour surface.  Roll dough flat (21 x 16’’ approx.) Spread ½ stick softened butter (or more) over dough surface.   Whisk brown sugar and cinnamon in a bowl.  Sprinkle buttered dough generously with all of the cinnamon mixture.  Roll evenly and tightly.  Cut into 1 ¼ inch slices.  Makes 10-12 rolls.  Place in a greased 9 x 13 pan, or cookie sheet.  (I like them squished in a 9 x 13 pan.)

Cover and let rise 1 hour.   Bake at 350-375 for 15 minutes or less.  (I think they bake longer.)

Beat frosting ingredients except powdered sugar with a paddle on high.  Add powdered sugar and beat slowly until combined.  Then beat on high for 30 seconds. 

Frost cinnamon rolls warm, but not hot.  

Chewy Chocolate Gingerbread Cookies

Chewy Chocolate Gingerbread Cookies

      7 ounces best-quality semisweet chocolate

      1 1/2 cups plus 1 tablespoon all-purpose flour

      1 1/4 teaspoons ground ginger

      1 teaspoon ground cinnamon

      1/4 teaspoon ground cloves

      1/4 teaspoon ground nutmeg

      1 tablespoon unsweetened Dutch-process cocoa powder

      8 tablespoons (1 stick) unsalted butter

      1 tablespoon freshly grated ginger

      1/2 cup dark-brown sugar, packed

      1/4 cup unsulfured molasses

      1 teaspoon baking soda

      1/4 cup granulated sugar

       

      1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

      2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

      3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.

      4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.