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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2 pkg. White Chocolate (any brand) or baking chips.
Set 5 Oreo’s aside for the topping.
Put all of the Oreo’s (filling and cookie) into a food processor and grind down to as fine as you can get them.
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).
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).
Crush the remaining 5 Oreo’s to top the balls once coated in chocolate.
Once the balls are frozen melt the white chocolate in the microwave on 30 second intervals until the chocolate runs pretty smooth.
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.
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.
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!
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.
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.
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.
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.
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)
Hard boil your eggs, make sure your eggs are dry before cutting them in half and putting the yolks into a separate bowl.
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.
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.)
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.
While whisking add the can of evaporated milk until combined.
Add mixture to hot crust (see notes) and bake at 425° for 15 minutes.
Reduce oven temperature to 350° and bake for another 45 minutes or until a knife comes out clean from the center.
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!
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