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. 

Chocolate Chip Cookies

There is NO DESSERT I love more than a soft, chewy, thick, 

chocolate chip cookie.  

I like mine with mini semi-sweet chocolate chips and not too much vanilla.  No raisins, no nuts, no oatmeal. 

So if you like crunchy cookies, or thin ones, or milk chocolate, then go ahead and skip this recipe.  

Sometimes when I'm in a hurry (or just want to self indulge in the goodness) and don't have time to scoop out three dozen cookies and bake in batches, I press the entire bowl of dough into a 9x13 glass baking pan and bake for about 17 minutes.  If I need to serve them, I cut them up into squares.   Honestly, I kind of like them better as bars.

Also great dough for spoozokies.

  (Half bake dough in a single serving bakeware, remove from oven and top with vanilla ice cream and chocolate syrup- or whatever the heck you want.  You get the idea.)

3/4 cup unsalted butter, softened

3/4 cup brown sugar

1/4 cup granulated sugar

1 egg

2 tsp vanilla

2 cups flour

2 tsp cornstarch (yes, cornstarch)

1 tsp baking soda

1/2 tsp salt

at least 1 cup of semi sweet chocolate chips

Cream butter, sugars, egg and vanilla in electric mixer with paddle attachment.  

Mix in flour, cornstarch, baking soda and salt.  

Stir in chocolate chips.  

Bake cookies @350 for 8-10 minutes a batch  (no more than ten minutes)

OR

press into a 9x13 pan and bake @350 for 17-20 minutes

OR

 triple the recipe and freeze four dozen for cravings.

Vera's Banana Bread

This is my grandmother's recipe and everything of hers is special to me because I never met her.  She is my mother's mother who died before my parents even met.  My favorite compliments from anyone are when I look like her or remind people of her.  My mother has done a great job teaching me about Grandma Vera by fun stories, anecdotes and recipes!  Mom says that Vera had to go to heaven to cook for Heavenly Father.   I will always mention her in a recipe of hers. 

Here she is with my Grandpa Joe.  Soo classy. 

Vera's Banana Bread

1/2 cup (1 stick) margarine- margarine is actually better than butter in this recipe

1 cup sugar

2 eggs slightly beaten

2 cups flour

1 tsp baking soda

1/3 teaspoon salt

2 very ripe smooshed bananas

1/2 cup milk

(I always add 10 oz MINI chocolate chips.) 

Beat margarine, sugar, eggs, milk and bananas on an electric mixer until combined.  Add the rest of the ingredients.  Pour into loaf pan.  Bake 1 hour on 350 degrees.  Makes one loaf.  or 3 mini loafs.  

Butter-Pecan Cheesecake with Chocolate Ganache

Need a change from your holiday pie rut?  This is a fabulous "winter" cheesecake alternate.  It was by far the easiest cheesecake I've ever made- no water bath needed!  Simple ingredients- the only thing I had to buy fresh was the whipping cream!

Crust: 

1 cup flour

1 stick butter or margarine, softened

1/2 cup pecans

1 tablespoon powdered sugar

Filling and topping:

3-8oz packages cream cheese

1 cup packed brown sugar

4 eggs

1 teaspoon vanilla

1/2 cup semisweet chocolate chips

1/4 cup whipping cream

1 tablespoon packed brown sugar

1 tablespoon butter or margarine

1/2 cup pecan halves

1. Heat oven to 400.  In food processor, cut all crust ingredients until combined.  Pat dough in bottom and 1 1/2 inches up sides of a greased 9 inch spring-form pan.   Bake 9 minutes.  Cool 5 minutes.

2. Reduce oven temperature to 325.  Beat cream cheese, 1 cup brown sugar in an electric mixer until creamy.  Add eggs one and a time- do not over beat.  Add vanilla.  Pour into crust.  

3. Bake about 1 hour or until center is almost set.  Cool 15 minutes. 

4. Meanwhile, heat chocolate chips and whipping cream in small saucepan over low low heat, stirring constantly, until melted and smooth.  Spread chocolate glaze on top of cheesecake.

5. Heat 1 tablespoon brown sugar, 1 tablespoon butter and the pecan halves in a nonstick skillet over low heat., stirring occasionally until sugar is melted and pecans are toasted. Spread on wax paper and cool 5 minutes.  Arrange sugared pecans on top of cheesecake.  Cool 2 hours at room temperature.  Refrigerate 4 hours or over night.  

Store covered in the fridge. 

Nutella Brownies

My brother brought this recipe back from Italy.   They're not your sweetest brownies, but their not dark chocolate either...  My suggestion, if you're worried about getting a super sweet brownie, reduce the amount of cocoa.  Instead of 3/4 cup, make it like 1/2 cup plus a tablespoon or just 1/2 cup?   I made them in a 9 x 9 here and they're extra deep and thick.  They can also be brought up in a 9 x 13 pan.  LOVE    And I've been heard to say "brownies never turn out as good as when you make them from a box".   This is the huge exception.

Nutella Brownies!

3/4 c melted butter
2 c sugar
1 c flour
3/4 c cocoa
4 large OR 5 medium eggs
2 big scoops of nutella (peanut butter will work but then there is a nutty taste)
Grease and flour pan bake at 350 until fork inserted comes out clean ( or until you freaking think they're done)

9x9 pan about 30-35 minutes

9x13 pan about 22 minutes

Coconut Macaroons

Coconut Macaroons

1 14 oz pkg shredded sweetened coconut

1/4 c. flour

1/4 c. sugar

1/4 c. Karo Syrup

1/4 c. Cream of Coconut**

3 egg whites

2 Tbs melted butter

1 tsp. butter

pinch of salt

Mince 1 1/2 c coconut in food processor.

Add the remaining ingredients and gently mix with spoon.

Chill at least 1 hour. up to 24 hours.

Bake 16-18 min @ 350*

Bake till brown on bottom.

Drizzle with chocolate!

I have to give rightful credit to the giver of this recipe.  My favorite cooking/catering friend Natalie Sorensen hooked me up with this-the best macaroon recipe ever.  I had them at a friend's wedding reception and was instantly interested.  Be prepared to be addicted.

**Coconut Cream or cream of coconut is similar to coconut milk, but is much richer.  You will find it in most supermarkets in the liquor aisle.  It is non-alcoholic, but is found with the margarita mixers.   It is also my new ingredient interest in cooking.   Check it out in the Thai dessert dish Sweet Sticky Rice.