Friday, March 27, 2009

Oreo Truffles

So I'm sitting in class right now and I should be working on some project. But I did the last project for my partner, so it's her turn now. Yay! (Totally random thought ->) Isn't it annoying when people make eye contact and just hold it but they just don't wave or say hi? It's the awkwardest thing ever, like they're waiting for you to say hi, and it's not even like a random person on the street. These are people that I know and talk to at least 3 times a week. I think next time this happens I'm just going to stare back and not say anything haha Anyway, I got this recipe off Bakerella. I didn't do a lot of measuring and just kinda threw everything together haha

Oreo Truffles
Makes around 16
12 Oreos
2.5 oz cream cheese
8 Oreos with the cream removed

1. Put 12 oreos in a food processor. Process them until they're finely ground(<- that sounds akward haha)
2. Put the "processed" oreos into a bowl and mix into the cream cheese until its a homogeneous ...blob? Sounds appetizing doesn't it?


Mmm... Tasty haha

3. Seperate it into about 16 equal chunks.
4. Shape them into little balls.
5. Put the oreos without the cream in a food processor until they're chopped up into bits.
6. Roll the balls in the oreo crumbs and you're done!

Thursday, March 12, 2009

Bailey's Irish Cream Truffles

So two weeks ago I wanted to make some mousse because I saw a fabulous mousse recipe on Cannelle et Vanille, which is one of my favorite blogs ever! It's like a cookbook, just way better! What I ended up making, just because I got lazy, was...were? chocolate truffles. I have to go to the dentist soon which is a total bleh. Last time I went he was like "Wow! Your teeth are really straight!" and I was like "Thanks! That's really nice of you to say so." Then he's like "But they could use some whitening." I was thinking "WOW! Thanks! Now I kinda just want to keep my mouth shut so you don't need to see them!" Anyway here's the recipe.

Bailey's Irish Cream Truffles
20 oz chocolate (I used bittersweet)
2/3 cup heavy cream
2-3 tablespoons of Bailey's Irish Cream (you can add more if you like)
Candy Molds (I just went to Michael's and got the Wilton's Truffle Molds)


Melt about 8 oz of the chocolate. Pour enough into the candy molds to coat them. Save enough chocolate to make a bottom for the truffles. Let it set while you heat the heavy cream.

Chop up the chocolate and put it in a bowl. Add the Bailey's Irish Cream.

Pour the heated heavy cream onto the chocolate and wait about a minute before gently stirring it. Pout it into the chocolate coated molds.

Wait until it sets a bit before pouring some of the leftover chocolate over the ganache to form the bottom.

Et voila!

Tuesday, March 10, 2009

Mmm... Samoas

Oh my goodness! I almost finished writing this entry when Firefox just chose to have a problem and chose to not respond! Anyway, I was looking through a bunch of cooking blogs and I saw an amazing recipe for Samoas on Once Upon A Plate! They looked so amazing that I just knew I had to make them! I used the recipe but I switched up the way I made them. So here they are.

Homemade Samoas
(also known as Caramel de-Lites)
Makes about 3 1/2 to 4 dozen

1 cup butter, softened
1/2 cup sugar
2 cups all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
up to 2 tablespoons milk

Instructions :
Preheat oven to 350F.
I just threw everything except for the milk into the food processor and whirled it around until it looked like bread crumbs. Then I added the milk little by little until it clumped together.

It's easiest to roll the dough out in 2 or 3 batches (between pieces of wax (or parchment) paper to about 1/4-inch thickness and cut out the cookies with a 1 1/2'' cookie cutters. Place on a parchment lined (or on silicone mat) baking sheet and make a hole in the center. I used the small end of a large round piping tip. Reroll as many times as you need to

Bake cookies for 10-12 minutes, until bottoms are very lightly golden brown around the edges.

Cool for a few minutes on the baking sheet, to allow them to firm up slightly, then transfer to a wire rack to cool completely.

3 cups shredded coconut (sweetened or unsweetened)
12-ounces good-quality chewy caramels
1/4 teaspoon salt
3 tablespoons milk
8 ounces dark or semisweet chocolate (chocolate chips will do)

Melt the chocolate in a double boiler and dip the bottom half of the cookie in chocolate. Let them set on parchment paper.

Preheat oven to 300 degrees (F)

Spread coconut evenly on a rimmed baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Once it starts changing colors, it goes really quickly so watch it!

Cool on baking sheet, stirring occasionally. Set aside.

Use a double boiler to melt the caramel. You can add the milk before or after the caramel is melted.

Mix in the coconut.

Getting the caramel on the cookies was not quite so fun. I just used two spoons to put on the caramel. Dipping the spoons in water helped for a while.

Mmm... I want some right now! But it's like past midnight right now and I made them like three weeks ago...

Drizzle some chocolate on with a fork.