Tuesday, December 22, 2009

Fine Dining with Oreos

I know, dear reader, I've been neglecting you. It'll continue at least until Christmas. In the meantime, here's a little something you might like.


- 18 oz Oreos (~54 cookies)
- 3 tablespoons of pulverized candy canes
- 8 oz Philly Cream Cheese (1 package)

Throw the Oreos in a blender, a few at a time. Pour the resulting crumbs into a mixing bowl along with the candy canes. Mix, then add cream cheese. Squash together until it's evenly mixed. You should have a sticky ball of chocolate mint cream cheese.

Take a tablespoon measure and scoop out as many scoops as possible, then roll each one and place on a cookie sheet. The resulting truffles will be sticky; you can give them a nice edge by rolling them in unsweetened cocoa powder and then (once they turn dark brown again) rolling them in supergranulated sugar (which you can get by putting half a cup of regular sugar into a food processor).

Lay 'em out on wax paper and stick 'em in the fridge. Serve and eat!


Same basic idea, but with no cream cheese.

9 oz Oreos (~27 cookies), pulverized
1/2 cup confectioner's sugar
1 cup finely chopped pecans
3 Tbsp unsweetened cocoa powder
3 tablespoons of pulverized candy canes
2 Tbsp light karo syrup
1/3 cup rum

Mix the dry (first 5 ingredients) then add the wet (last two). Finish them just like the truffles: scoop with a tablespoon, roll into balls, roll in cocoa powder, let sit, roll in supergranulated sugar, refrigerate.


EDIT: I should mention that if you want to do these "properly" (especially the truffles) you should melt some chocolate, dip them in, fish them out, and lay them out on a piece of wax paper. But my devotion only goes so far, and I didn't have any more chocolate in the house. I used it all up making Chocolate Chipotle Candied Almonds.

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