Cookies and Cream (Cheese) Truffles.

Yeah, I know – it’s been well over a month since I’ve posted anything…and it’s not like I haven’t been baking. If anything, I’ve been baking more than I have in a long time, what with the holidays and stuff. I just haven’t been writing about it. So, today, I just felt like writing again. So here I am.

I figured I’d ease my way back into blogging with a super easy and super delicious little treat that a friend mentioned to me in passing last month, saying that I should make it as one of my Christmas cookies this year, because it makes a lot of them and it’s easy and everybody loves them. Well, she was right about all of that.

Basically, you take a whole package of Oreos (or faux-reos, which is what I used because they taste the same and in some cases, even better), crumble them all up in a food processor, mix them with one package of cream cheese (but put a small amount of the crumbles aside for sprinkling on top later), and roll them into walnut-sized balls. Refrigerate them for a few hours. When they’re good and cold, take them out, and dip them into melted chocolate, I used unsweetened bakers chocolate. Some people may tell you to use semi-sweet – that’s your call. But truth be told, unsweetened was all I had in the house, so I had to use it. I’d be lying if I said I wasn’t a little concerned with how this was gonna play out. Anyway, as soon you dip them, sprinkle some of the crushed cookie bits on top, and let them sit for at least another hour.

oreo truffle shuffle.

So, after I let mine sit, I figured I’d better eat one. I was pleasantly surprised – the unsweetened chocolate actually complimented the sweetness of the cookie/cream cheese ball quite well. But I was still concerned. Maybe I just don’t like things as sweet as everyone else? I had so many of them though, I couldn’t just not share them. So I started slipping them into to cookie gift boxes and trays, and you know what happened next? Not only did everyone like them, but each time I gave someone a cookie assortment, they specifically asked me what that one was, and said how fabulous it was. Go figure.

I guess it’s true – what you have really is all you need – especially when it’s unsweetened chocolate.

 

get your heart on.

 

Valentine’s Day is just around the corner. I am not and have never been a fan of VD. I just don’t get it. It’s not because I’m bitter from spending it alone  (going on year 14 of being “coupled” on V-Day), nor do I have any Valentine’s Day horror stories. All in all, my V-Day history is a rather pleasant and even enjoyable one. The part I can’t stand is the “faux romance” it perpetuates. Contrary to the skeptical facade I put forth, I am and have always been a hopeless romantic. I believe in fate, destiny, and what is meant to be. I see signs pointing toward true love in everything. As I got older, I just learned to hide it better. Valentine’s Day on the other hand, is not a holiday for real romantics – it’s created for those who don’t know what romance is – for those who need to be reminded of what it means to be romantic. And son, if you need to be reminded, than you’ve got bigger problems than a teddy bear and saran wrapped heart full of chocolates could ever solve.

Anyway, as a creator of confections, however, I am required to embrace the holiday of hearts, and in that regard, I actually do. My love for baking Valentine’s Day goodies is inversely proportionate to my loathing of the holiday itself. In fact, it was Valentine’s Day cupcakes for an old boyfriend that opened the door to the land of confections for me to begin with. And I’ve upheld that tradition, and created something special for Valentines Day every year since.

This year, I bring you the two-tone heart sugar cookie.

cookies worth hearting.

  I mean, if you are going to give something to that special someone, make it something sweet, for the love of pete. Besides, you can enjoy it in the present.

 Just like love.

a little heart goes a long way.

PS.: If I don’t at least get some sweets for Valentine’s Day, it’s over. 😉