Oreo Balls a.k.a Truffles

If you love Oreo’s and cream cheese this recipe is for you! These are rich and easy to make truffles that are a go to for any party or occasion. They can be made up to a week in advance and once they are served they won’t stick around long enough for any to be left! These have been requested from me a few times and I thought I would share the easiest recipe for a delicious and rich dessert for the chocolate lovers like myself!

A fun variation of these to make with the kids is to make the truffles look like melted snowmen! if you do this I suggest using a little extra white chocolate so that it looks like the snow has pooled at the bottom of the snowmen’s head. I use black sprinkles for the eyes, an orange for the nose and I used a piping gel for the mouth though you could certainly use black sprinkles for those as well. For the hat I just got mini Oreo’s from the store and glued those to the top while the white chocolate was still setting up.

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Oreo Balls


  • 1 pkg. softened Cream Cheese
  • 1 pkg. Oreo’s
  • 2 pkg. White Chocolate (any brand) or baking chips.


  1. Set 5 Oreo’s aside for the topping.
  2. Put all of the Oreo’s (filling and cookie) into a food processor and grind down to as fine as you can get them.
  3. Add in the cream cheese to the crumbs and combine until smooth. (I transfer the crumbs into a stand mixer and add the softened cream cheese).
  4. Roll into 1/2-1 inch balls depending on how many you want to yield. Place on non-stick sheet then place in freezer for an hour (I tend to make these the night before and keep them in the freezer overnight).
  5. Crush the remaining 5 Oreo’s to top the balls once coated in chocolate.
  6. Once the balls are frozen melt the white chocolate in the microwave on 30 second intervals until the chocolate runs pretty smooth.
  7. Coat the Oreo balls in the white chocolate and place on non-stick sheet, while the chocolate is still wet place the crushed Oreo crumbs on top.
  8. Place in fridge until set. Can be served cold or room temperature. Note that it is cream cheese so I would not suggest leaving this out for more than a few hours.

  • Before sticking the balls in the freezer the night before stick in a wooden or plastic dowel to make coating the balls in the chocolate (almost) mess free.


Hi all! I hope everyone enjoyed their Thanksgiving holiday! Thankfully I had a few days off from work to be able to focus on making a few great dishes for our Thanksgiving feast. While I’m not a fan of a Turkey dinner I do like to prepare for one, because in all honesty I just like being in the kitchen. Our dinner included a Turkey (of course), stuffing and cranberry sauce (which we ended up leaving in the fridge totally spaced there!), yams with marshmallows on top, rolls and of course pumpkin pie and whipped cream! 

The place settings turned out great for our Thanksgiving table. I used a mix of brown and red plates that were at the house and found some cream cloth napkins at Tuesday Morning on sale. I always like to use cloth napkins when I can as they class up your table setting and are eco-friendly because once you’re done for the night just throw them in the wash! I also found these pumpkin place card holders at Crate & Barrel (definitely a new favorite store) for just under $3! I was hoping for wood discs to be the place mats but they unfortunately didn’t dry out in time to be able to use them, but I look forward to using them in the future.

Crate & Barrel Pumpkins: https://www.crateandbarrel.com/pumpkin-place-card-holder/s221136
Similar item on Amazon (Pumpkin): https://amzn.to/2ScCQps
Similar item on Amazon (Napkins) : https://amzn.to/2SeTlRV

I started the day by  making a 3 cheese quiche, recipe courtesy of the Magnolia Table CookBook from Joanna Gaines, and it was delicious! It was a mix of Gruyere, Smoked Cheddar (the recipe calls for sharp white, but I thought the smoked flavor would pair well with the other cheeses…and it did.), and Parmesan cheese. The crust is a shortening crust that I make for heartier pies!  

Pie Crust

  • Servings: 2
  • Print


  • 2 1/4 C. Flour
  • 2/3 C. Cold Shortening
  • 6-10 tbsp. Ice Cold Water


  1. Cut the shortening into the flour using either a pastry blender or a fork until the shortening is in pea size, you can also whip up this crust in a food processor if you’re in a hurry.
  2. Add the ice cold water a tablespoon at a time until the pastry has come together and pulled away from the sides of the bowl.
  3. Finish combining with hands, cut into 2 disks and chill for AT LEAST 45 minutes before using. This allows the shortening to chill back down and thus provide the air pockets when the crust is baking.

Recipe Courtesy of Magnolia Table Cookbook: https://amzn.to/2TMkEVy

We started off with some appetizers which were super simple and easy to whip up, definitely go to recipes in my household! Deviled Eggs and Cream Cheese dip (1 stick of cream cheese w/ Johnny’s salad essence https://amzn.to/2S85ZlG; mix to taste): with veggies.

Deviled Eggs


  • 10 Hard Boiled Eggs (this will yield 20 deviled eggs)
  • 1/2-2/3 Cup Mayonnaise
  • 2-3 tbsp Mustard
  • 1 tsp. Distilled White Vinegar
  • Bacon Bits (optional)
  • Paprika


  1. Hard boil your eggs, make sure your eggs are dry before cutting them in half and putting the yolks into a separate bowl.
  2. Mix together all of the ingredients excluding the egg whites. note that you can add more or less of any of the ingredients based on your preference of taste and texture.
  3. Put roughly 1-2 tbsp of the mixture into each egg white half and sprinkle with paprika. (the paprika is strictly for presentation, your guests won’t be able to taste it.)

I found the serving tray at TJ Maxx but here’s a similar item on Amazon: https://amzn.to/2DY4cN1

Then came the turkey! I must admit I’m not a fan of turkey, BUT I am a fan of cooking one. I use the base herbs of sage, rosemary and thyme, throw some lemons, onions and other vegetables inside to eat once the turkey is done and then let it roast! One trick I use is I actually work the butter up between the skin and the turkey breast AND put butter and olive oil on top of the entire bird. This helps to get that extra crispy crust and who doesn’t love butter? I start off by roasting the turkey for 30 minutes at 450° and then I turn down the oven to 350° for the rest of the time the turkey needs to reach 165° in the breast, roughly 2-4 hours depending on the size of your turkey. Make sure you rest your turkey for AT LEAST 15 minutes to let the juices soak into the turkey. 

Last but not least was the pumpkin pie and whip cream (not pictured)! This is my favorite part of the meal. I made the pumpkin pie the day before so that it had time to chill. There are a ton of different pumpkin pie recipes out there but I tend to go pretty basic with the ingredients. If you are using a homemade crust be sure to pre-bake it for about 10 minutes to prevent a soggy bottom! This goes for all custard pies.

I then made some homemade whip cream, which I prefer over the stuff from the store. Homemade whip cream is one of the simplest recipes! I freeze my bowl and whisk about 20-30 minutes before I whip up the cream as it helps to stabilize the cream. Then put in about 1 C. of heavy whipping cream and about 1/8 c. of powdered sugar. You CAN use regular granulated sugar but I use powdered as it keeps the consistency of the whip cream smoother. 

Pumpkin Pie


  • 1 15oz. can Pumpkin Puree
  • 1 can Evaporated Milk
  • 2 Eggs
  • 1 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1/4 tsp. Clove
  • 1/4 tsp. Salt


  1. Preheat oven to 425°
  2. Beat the eggs.
  3. Add to the eggs the pumpkin puree, and spices.
  4. While whisking add the can of evaporated milk until combined.
  5. Add mixture to hot crust (see notes) and bake at 425° for 15 minutes.
  6. Reduce oven temperature to 350° and bake for another 45 minutes or until a knife comes out clean from the center.
  7. Cool for an hour and then put into fridge loosely covered to cool completely.

  • If you are using a homemade crust pre-bake the crust for 10 minutes in a 425° oven and pour ingredients into the crust once it comes out.
  • If you are using a store bought crust, make sure it has been pre-baked if not pre-bake.

After we ate until we couldn’t eat anymore we lounged and watched Hallmark Christmas movies cause it is that time of year, and while the movies all have the same plot, they are still good to watch. So that is the gist of my Thanksgiving and a few recipes that I wanted to share with y’all for your next Thanksgiving or even your next party. What are some of your favorite Thanksgiving dishes? Share with me below!

I’d love to connect so make sure you’re following me on Instagram @cravetheextraordinary or on Pinterest @knasburg

Heads up: I am a particant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. So if you choose to buy similar item through the links provided in this post you will NOT pay a penny more but I will earn a small commission. Thanks!

Cookies made easy!


I like cookies, like I REALLY enjoy them. However I don’t always want to mix up a fresh batch on a Wednesday after a long day at work and other errands. So on days that I have the time to mix up a batch I do BUT I don’t bake them… except for maybe one or two, gotta reward myself with a warm cookie! So what’s the process of making them and keeping them fresh to bake whenever I want one or two?

First you gotta make the cookies… scroll down for my chocolate chip cookie recipe that I’ve been making for years and is a favorite of my families.

Then it’s quite simple all you do is scoop the cookies onto a baking sheet in a single layer, I didn’t have a cookie scoop so I aimed for about 2 tbsp scoops with spoons.


You’ll then want to throw this sheet into the freezer for about 30 minutes, you may have heard the term flash freezing. This is just freezing the cookie dough slightly so that you when you transfer them into a freezer friendly storage bag they won’t become one big cookie! I would recommend flash freezing anything you bulk freeze from fresh goods.

Then once you’re ready to have a cookie or you have guests coming over plus have the amazing smell in your house that happens when you bake fresh cookies, you just take however many cookies you want, preheat your oven to 375°F and bake for about 12 minutes. You can use this trick of flash freezing for most drop cookies!

So next time you have a few free hours on a weekend, whip up a fresh batch of cookie dough and freeze them up!

Makes roughly 36 cookies, depending on how much dough you eat 😉

2 1/3 C. Flour
1 tsp. Salt
1 1/2 tsp. Baking Soda
2 Sticks unsalted Butter – Softened to room temp.
3/4 C. Granulated Sugar
3/4 C. Light Brown Sugar
2 Eggs
1 tsp. Vanilla Extract
1-2 C. Semi-Sweet Choc. Chips (amount varies on preference)

Preheat your oven to 375°F. In a bowl mix the flour, salt and baking soda and set aside. Then in another bowl cream the butter, granulated sugar, brown sugar, and vanilla with an electric mixer (you can do this with a spoon, but it’ll take a little more elbow grease!). Add the eggs 1 at a time incorporating each fully. Then add the flour mixture in about a cup at a time until incorporated, then add the desired amount of chocolate chips, walnuts or anything else you may like in your chocolate chip cookies! Place on a baking sheet and bake 10-12 minutes. [If your cookies are straight from the freezer they will need 12 minutes].


4 Replacements for those cravings you just can’t drive off.

Let’s talk about replacing not so good for you cravings with healthier options. I’m not going to sit here and say that these work 100% of the time but I will say 3 out of the 4 replacements do 99% of the time! I’ve been working on having a healthier lifestyle rather than just dieting and these are a few of the replacements that I use to help me with that!

I don’t deny myself of ice cream, or chocolate or having a full blow 1,500 calorie meal, I’ve accepted that every once in awhile it’s okay to do that!

Replacement tip #1Hot Lemon Water. Coffee is good for you in moderation if you drink it black without all of the added sugar and cream, or milk. I am not one of those people, if I’m going to drink coffee I’m guaranteed to get a 500 cal coffee from a coffee shop or I’m adding cream and sugar to my coffee at home., which isn’t that great for you, especially every day. So one thing I do is drink hot lemon water first thing in the morning when I get up. I squeeze half a lemon into some hot water and sip on that throughout the morning as I get ready.

Now I will say this: the first day you decide to cut out coffee, okay the first week, you will still want coffee to some degree…. if you can push through that first week that craving for coffee will subside substantially. For me personally how I knew this was working is I stopped having coffee last Monday, on Sunday (day 7) I was working on photos for the blog and had  a coffee, now it was great and divine, HOWEVER, my body hated me the rest of the day for it and because of that reaction I knew the lemon water was working. So you just have to give this one some time (as little as 3-4 days)!

Replacement tip #2: Sparkling Water. Do you crave soda? I use to all the time! It didn’t matter what flavor it was because I didn’t crave any soda in particular I really just like the carbonation and wanted something other than just flat water. I didn’t have any trouble cutting out soda but I still had the craving so my first attempt to cut down on soda was only drink it when I went out to dinner, this didn’t work so well. I then recently (a few months ago) have found that whenever I’m craving a soda (or anything besides water really) that I reach for a sparkling water. It gives you the carbonation you’re looking for and when you find the right flavor (this is important because not all of them taste great to me), you’ll be reaching for a sparkling water over a lemonade or soda!

Side tip: If you like a margarita and are looking for a skinny version try 1 oz. tequila, 1 tbsp. agave, fresh squeezed lime juice and add lime flavored sparkling water to top it off! Tastes great and gives you a little fizz action!

Replacement tip #3: Chocolate No Bake Cookies. I am a chocolate lover and this craving is almost everyday! Now chocolate is good for you in moderation, especially dark chocolate it has some health benefits to it so I’m not saying you need to cut anything out of what you eat. In fact you just have to accept that having a chocolate bar every once in awhile is okay and that it’s not something to be disappointed with yourself about! This cookie recipe was a life save when I was on the 21 day fix diet and honestly I would rather eat these then the fat filled version! If you have a strong aversion to coconut I wouldn’t suggest these as they do have a coconut flavor added! Just one of these will fill your chocolate craving for the day, they are moist and chewy, just yum!

All your gonna do is melt 1 c. natural peanut butter (I use almond butter), 3/4 c. honey, 1/2 c. coconut oil in a sauce pan making sure to stir so it all gets incorporated and nothing sticks to the bottom, I would suggest doing this on medium heat. Once everything is melted remove from the heat and add 2 tsp. vanilla, 6 tbsp. cocoa powder, and 2 1/4 c. oatmeal (I use the quick 1-minute oats to ensure the oats will be cooked), combine everything together and just drop the spoonful on parchment paper. You will need to place these in the fridge to harden and keep them in the fridge when storing or they won’t necessarily stay together well! This will make about 25-30 cookies depending on how big your spoons are! I find that an ice cream scoop helps with size consistency.

Replacement #4: Veggie Chips or Carrots. Now this replacement may be a bit of a stretch but it’s helped in times when I want something crunchy or I’m just craving something unhealthy, doesn’t matter what it is. This actually happened to me last night, I was just hungry and wanted something crunchy but crunchy in the sense of a piece of pie or chips, get my drift? So I made the conscious decision to grab the bag of carrots and eat those instead, I was SHOCKED with how well this worked. By the time I had finished one serving (bout a cup) of them I was full and was no longer craving anything!

Another thing you can grab are pea crisps or veggie chips, these are definitely good if you are craving chips because you’ll get the chip crunch as well as the salt. I would be careful as to which veggie chips you buy because there are some out there that are just as bad as some chips are and I would stick to the serving size!

These are the main replacement I use everyday to help me have a healthier lifestyle. I think it’s important to remember when you are eating healthy it doesn’t mean you can’t indulge on the foods that aren’t healthy. For me this last week I didn’t indulge in one thing and then Saturday came around and I ate out twice in one day – definitely not the best but I didn’t get down on myself for having a meal that I enjoyed. When this happens I just tell myself that it’s okay and that having an indulgent meal once in awhile is okay! It’s important not to get down on yourself for not being perfect while choosing a healthier lifestyle because some days it’s just not easy, especially if you’ve had a stressful day at work and just want to come home and have chocolate cake – have that cake, just have a smaller piece than you normally would and move on.

I hope that you find these helpful to you and if you have any healthy food replacement tips that you use I’d love to hear them in the comments below!

Mediterranean Salmon

Mediterranean Salmon
Mediterranean Salmon

With me starting to workout, I knew I should start to eat healthier as well to see the maximum results! With the 21 Day Fix you can eat Salmon and other fish, but Salmon is my favorite so it’s a go to for the house!

This week I made Mediterranean Salmon, I got the salmon from Aldi, so it came with all of the spices already! The cooking instructions for the salmon are just like if you were to cook your own salmon which I do about once a week.

Of course the wine isn’t a part of the healthy eating, but I’m a sucker for some good wine. With the 21 Day Fix you are allowed 2 glasses of wine in exchange for your yellow container (which are your starches)… obviously I did not stick to this rule and kept the starch as part of the dinner.

I love quick dinners (30 minutes max) after a long day at work, especially on a Monday!

This dinner is super simple, see the recipe below:

1 Pre-marinated Salmon from Aldi (can get any kind of marinated salmon from the store, or marinate it yourself!)

1 can Green Beans

10-15 quartered baby potatoes (I seasoned mine with Oregano, Rosemary, Thyme, Salt and Pepper, tossed in a tablespoon of Olive Oil.)

(Optional) 1 Avocado (diced and ate with salmon)

Clean and cut the potatoes, then toss in the olive oil and seasonings. Bake at 350° for 20-35 minutes depending on the size of the potatoes. Then you will want to put some butter in a pan and sear both sides of the salmon, depending on how thick your salmon is you will want to put it into the oven for another 15 minutes or until it flakes with a fork. Once both of the potatoes and salmon are in the oven put your green beans in a pot with some water, lemon juice and butter and let them cook for about 10 minutes (you can also do this in the microwave for 2 minutes).

This recipe serves 2 people.