Happy Friday everyone! Here’s a Friday present for you:
1 of the most delicious tasting and easy desserts ever. EVER.
Peanut Butter Oreo Truffles
*yields about 20 truffles
6oz of cream cheese (3/4 of an 8oz block)
1 regular sized package of Oreo cookies
1/2 cup of your favorite creamy peanut butter
12 oz. Milk Chocolate
(You could use a bag of Milk Chocolate chips, or, as I do most times when I use melted chocolate, about 3/4 of a Trader Joe’s 1lb Belgian Chocolate Bars)
*Peanut Butter Drizzle
(an optional step that can be achieved with either Wilton’s Peanut Butter Flavored Candy Melts or by melting about 1/2 cup of peanut butter over low heat in a saucepan)
1) In a food processor, pulse your Oreo cookies until they become a fine crumb texture.
2) In the bowl of a standing mixer with the paddle attachment, combine the cream cheese and peanut butter on low speed until fully combined and fluffy (about 2 minutes). Slowly add in the Oreo crumbs until a dough like mixture forms.
3) Line a baking sheet with wax paper. Take about 2-3 tablespoons of the dough and roll between the palms of your hands to form a ball and place on the waxed paper. Once all the dough has been shaped into balls, chill them in the freezer for 1/2 hr – 1 hr. Cream cheese based dough can soften very quickly so this step is important!
4) While the dough is chilling, melt your chocolate in a double boiler. After the balls have chilled, dip each one in the melted chocolate and place on the waxed paper to allow the chocolate to dry.
5)*Optional Step: If you’re feeling adventurous and want to add some peanut butter drizzle, you can either melt about 1/2 of a 12oz bag of Peanut Butter flavored candy melts or you can simply melt 1/2 cup of Peanut Butter over low heat in a saucepan, stirring constantly. Then just dip the fork in the melted peanut butter and drizzle it over the truffles (these chocolate squeeze bottles also create a really nice drizzle effect – you can find them at any Michaels or A.C. Moore in the Cake decorating/candy making section).
Happy 1st Friday of 2013 everyone!
I’m stuffed – wanna know why?
I was stressed last night – what a nail biter the election was! And I don’t know about you guys, but I am a stress eater. Instead of knitting, chewing gum or taking a brisk walk when I’m feeling anxious about something, I stuff my face with whatever is in arm’s length of me and not nailed to the table.
So, all in all, not the best night to make these Pumpkin Oreo Cheesecake bites – we’ll leave it at that.
Lucky enough for you, I spared some to actually take pictures of so you could see:
1) how cute they are
2) how delicious they are
3) how ridiculously easy they are to make
A similar flavor to those Pumpkin Oreo Truffles from a couple months ago, but much more rich and dessert-like. And the best part is there’s no fork needed – you can pick them up with your hands and in 2 (maybe 3 for most normal humans) bites, down the hatch they go!
Pumpkin Oreo Cheesecake Bites
*Adapted from Inside Bru Crew Life (clearly I tried to make them ‘healthier’ to justify eating a dozen of them)
*yields 24 cheesecakes
2-8 oz pkgs. reduced fat cream cheese, softened
1/2 c. sugar
2 Tbsp. fat-free sour cream
1 tsp. vanilla
1/2 c. canned pumpkin
1 tsp. pumpkin pie spice
48 Reduced-Fat Oreos
light whipped cream
1) Preheat oven to 350 degrees.
2) Spray a 12-muffin pan with non-stick cooking spray and line the bottoms with 1 Oreo cookie per slot.
3) Beat the cream cheese until creamy. Add the sugar and cream again. Add the eggs one at a time beating after each one. Add the rest of the ingredients and beat again.
4) Fill each muffin tin 3/4 full with the cheesecake batter (on top of the oreo at the bottom), then push another whole Oreo into the top of the batter.
5) Bake for 20-22 minutes. Cool in pan for 15-20 minutes and then take a knife around the edge of each cheesecake to loosen them from the pan. At this point, they should pop out easily. You can then place them on a wire rack to finish cooling.
6) Keep refrigerated. Top with whipped cream and crushed oreos before serving.
These would be a great addition to any Thanksgiving dessert table! Easy to make and to eat 🙂
In the mean time, I’ll be doing 2 hours of cardio tonight to work off last night’s (and um, this mornings?) Pumpkin Oreo binge – in the middle of the nor’ easter we’re getting – DOH.
There’s this crazy little truffle movement going on out there – where creative combinations of cookies and cream cheese, food processed together into oblivion, rolled into balls, and covered in chocolate is making dessert the easiest it’s ever been, and the most delicious!
These Pumpkin Truffles are no different. I’m pretty sure you could blend oreos with dishwashing soap and it would still taste like heaven. But I thought “hmm, how can I get as much pumpkin into my diet as possible” – and this was the answer 🙂
Pumpkin Oreo Truffles
*Pumpkin Cream Cheese Recipe taken from Skinnytaste
1 block (8 oz) 1/3 fat cream cheese
1/2 cup pumpkin puree
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. pumpkin pie spice
2 tbsp. brown sugar
1 tbsp. agave nectar
1 regular sized bag of oreo cookies
8 oz. milk/dark/or white chocolate
1) Combine the first 7 ingredients in a mixing bowl, beating until smooth.
2) Place oreo cookies in a large ziplock bag and crush lightly. Then place oreos and pumpkin cream cheese in a food processor or standing mixer and combine until a dough-like ball forms.
3) Chill the dough in the fridge for about 1/2 hour, to let it firm up a bit.
4) Roll tbsp. sized balls of the dough and place on wax paper.
5) In a double boiler, melt your chocolate.
6) Once the chocolate is melted, dip each ball of dough into the chocolate until fully covered and place back on the wax paper to dry. Sprinkle with oreo crumbs if you wish.
The pumpkin flavoring is slight, but you know it’s there. Of course, if you wanted a more pumpkin’y flavor, you could try using less oreos. But for me personally, it was a perfect ratio. And I used white chocolate vs. dark or milk for 2 reasons:
1) I had some in my cabinet
2) I honestly felt that the white chocolate would help the pumpkin flavor to come through vs. the milk or dark which might make them overpoweringly chocolatey (not that I think that’s a bad thing!).
So here’s an easy, poppable dessert for your next fall gathering – and they’re puppy approved 🙂