Maple Cream Easter Eggs

Maple Cream Easter EggsEvery year when I was a kid, I could count on two things in my Easter basket – marshmallow eggs and maple cream eggs. Each served different purposes. The maple cream Easter eggs were my favorites and what I squealed over even more than finding plastic hidden eggs that held a dollar bill or a tiny toy. The marshmallow eggs were nothing I ever fancied and always found their way into the freezer for my parents to eat instead, transformed into cold little disks to snap between their teeth once I was out of sight. It was more a familial basket in that way.

Maple Cream Easter EggsBut maple cream Easter eggs aren’t always easy to find now, even at Easter. Russel Stover’s makes some yummy ones with a whipped center, but the ones of my childhood were filled with a dense maple filling that resembled a kind of almost nougat. Searches for recipes that might replicate these candies all included nuts in the filling, which sounds delicious, of course, but wasn’t what I was seeking. After getting some inspiration from recipes for what’s known as butter cream eggs and which are, apparently, a really big thing at Easter, I thought I’d try a modified maple variety – and they did not disappoint!

Maple Cream Easter EggsThese maple cream Easter eggs combine some of the very best things in life – sweetened condensed milk, butter, maple extract – along with confectioner’s sugar and a little bit of corn syrup to get a soft, pliable dough that can be easily shaped into eggs, balls, or rolled and cut out with a cookie cutter. I recommend going small on these. I made rather large eggs, I think, because I had Reese’s peanut butter eggs in mind and they’re about 2-3″. The filling in these is much sweeter, so when I make these again, I’ll probably halve the size of each egg because they can overwhelm you quickly. Keeping a small bowl or shaker of powdered sugar around as you handle the dough is essential to keep the dough from sticking to you and everything in its immediate vicinity.

Maple Cream Easter EggsWhen the eggs have had a chance to chill and firm up in the refrigerator, they get submerged in a bath of melted bittersweet chocolate and then garnished with whatever you can dream up. Bear and I decorated these together, which was a comedy of sorts because we’re both pretty messy cooks. We used toasted, chopped pecans, some tinted, unsweetened coconut, and a host of pastel sprinkles I had lying around from the Coconut Chocolate Peeps I made two years back. Needless to say that these toppings were all over the kitchen by the time we were done and I can’t begin to recount all of the weird places we found melted chocolate after. These maple cream Easter eggs came out pretty as a picture though and, more importantly, are a delicious Easter treat to share – or not!

Maple Cream Easter Eggs

Maple Cream Easter Eggs

Maple Cream Easter Eggs
Yields approximately 24 2-inch eggs; modified slightly from here.

Ingredients
1-1/2 lbs of confectioner’s sugar, plus more for dusting your hands as you roll
1/4 lb of butter, melted
7 ounces of sweetened condensed milk (half a regular sized can)
2 tablespoons of corn syrup
2 tablespoons of maple extract
1/2 teaspoon of vanilla extract
1-1/2 cups of bittersweet chocolate chips
2 tablespoons of vegetable shortening, butter, or vegetable oil
Toppings of various kinds: sprinkles, chopped nuts, coconut, candies, etc.

Directions
In a mixing bowl, combine the first six ingredients and mix thoroughly. Chill the dough for a half hour then remove from fridge, scoop, and shape into eggs, placing them on a parchment-lined baking sheet. You can decide how big you’d like the eggs to be. Mine are about 2 inches long here, but moving forward I’d make them about half the size because of how sweet they are. Be sure to dust your hands with confectioner’s sugar as you roll to prevent the eggs from melting into your hands. When your eggs are rolled into shape, chill for an hour. You can roll your eggs 3-4 days in advance if need be and then dip once you’re ready.

Fit a cooling rack inside of a baking sheet and lightly spritz the rack with cooking spray or grease it lightly with a little vegetable oil on a paper towel. When ready to coat your eggs, add 1 tablespoon of shortening, butter, or vegetable oil to the bottom of a small, microwave-safe mixing bowl and then add 1-1/2 cups of chocolate chips, followed by the remaining tablespoon of fat. Microwave for 10 second intervals, stirring after each, until the chips are completely melted and smooth. Submerge each egg in the chocolate and then lift out gently with a fork. Tap the fork on the side of the bowl gently until excess chocolate drizzles off of your egg. Place egg on the greased cooling rack and immediately sprinkle with your desired topping. Repeat with remaining eggs.

Allow chocolate coating to cure for an hour or two or until the chocolate is no longer tacky. Store in an airtight container with layers of wax paper or parchment between layers of eggs and keep in the refrigerator for up to 2 weeks.

Cookie Butter Buckeyes

Cookie Butter BuckeyesFall has just begun here in Minneapolis and with it comes the updating of the pantry and the cupboard. In our house, that means bagging up the excess charcoal and stowing it in the basement storage unit, securing the melon baller in its spot in the back of the utensil drawer, and switching out the deviled egg plates for the muffin tins in the cabinet above the refrigerator. It’s fall, y’all, and we have this reorganization ritual of mine to thank for these cookie butter buckeyes.

Had I not been doing the delicate dance of rehoming the barbecue tongs at the tip-top of the pantry, to make room for the slow cooker on a lower, more accessible shelf, I wouldn’t have peered in the deep recesses of my pantry a half-full jar of Biscoff spread wedged in the corner by the Thanksgiving platter. What? You don’t have a Thanksgiving platter? That’s neither here nor there, I suppose, what you serve your turkey on is  your business. Let’s get back to the Biscoff, yes?

Cookie Butter BuckeyesUsing a remaining cup and a third of cookie butter is hardly a nightmare – heck, on a Monday I could eat that after dinner straight out of the jar. The stuff, generally, doesn’t stand a fighting chance here between me and our most darling fat cat who likes to delicately lick it off the top of my finger while gently steading the back of my hand with his mighty paw. Bear said I couldn’t feed it all to Ollie, though, so here I was with a jar of cookie butter and I couldn’t remember when I had bought it, how long we’d had it, and this lit a fire in me to figure out a way to use it right away.

I’ll admit, it didn’t take a lot of imagination to follow a trusted peanut butter buckeye recipe and substitute cookie butter. I added a little extra cinnamon in these just to get more of that spiced Biscoff flavor to come through against the sweetness of the semi-sweet chocolate, but otherwise these are your familiar, creamy, cozy buckeyes with some, appropriately, fall flavors. A perfect treat for a drive through the foliage, a picnic in the leaves, or alongside a mug of hot, steamy tea after a long day. Wipe off that Thanksgiving platter and lace up your boots – cookie butter buckeyes are your new fall BFF!

Cookie Butter Buckeyes
Yields approximately 30 1-1/2″ buckeyes

Ingredients
1-1/3 cups of cookie butter/speculoos spread/Biscoff
2 sticks of salted, softened butter
1/2 tsp of vanilla extract
1/2 tsp of ground cinnamon
6 cups of confectioner’s sugar
4 cups of semi-sweet chocolate melted (use bars, not chips!)

Directions
Combine the cookie butter and softened butter in a medium sized bowl with an electric mixer until thoroughly incorporated. Add the vanilla extract and the ground cinnamon and mix to combine. Slowly add the confectioner’s sugar bit by bit with the mixer on low.

Once all of the confectioner’s sugar has been integrated, the mixture will resemble coarse crumbs, but will hold together when pressed together. Form 1-1/2″ balls with your hands and set on a baking sheet lined with parchment or a silicon baking mat. Place the sheet tray into the refrigerator for a half hour to allow the balls to firm up.

In the meantime, slowly melt your chocolate over a double boiler or in the microwave, checking it every 10-15 seconds. Use bar chocolate here, as chocolate chips have stabilizers in them to keep their shape and they don’t melt as smoothly; in my experience, they seize and burn faster too. Once the chocolate has melted, remove it from the double boiler or microwave and take the buckeyes out of the refrigerator. Insert a skewer or toothpick into the top of the ball and gently dip it into the chocolate, swirling as you go. This will cause the chocolate to come up the sides of the ball, forming the buckeye’s distinct exposed cookie butter center and perfectly coated sides.

Place the buckeye back onto the baking sheet and remove the skewer gently. Smooth over the remaining hole from the skewer over with the tip of a butter knife (optional) and continue. When all the buckeyes are coated in chocolate, return the buckeyes to the fridge to set. When the chocolate has hardened, store in an airtight container in the fridge up to two weeks.

Thai Iced Tea Ice Cream with Sesame Brittle Swirl

Thai Iced Tea Ice Cream with Sesame BrittleMy teaching load is pretty heavy this semester, so I’m doing much less of all of the things I love – spending time with friends, cooking, making things with my hands, blogging, and the list goes on. Still, it’s good work, a paycheck, and it makes me really present when I am able to put time into things I enjoy. Last week, in the middle of a major tech glitch in one of my online courses, a student meltdown over confronting their own homophobia, and the realization that I had scheduled papers due in all of my classes on the same day, I quit. I closed my school’s loaner laptop for the first time in four straight days, shut my desktop off for a few hours, and just thought about what I wanted to do with my sudden window of freedom…ahem, I mean self-care!

Thai Iced Tea Ice Cream with Sesame BrittleI’ve been knocking around the idea of making Thai iced tea ice cream since last summer when I saw someone’s photos on Pinterest of it. Big, round globes of soft orange ice cream, piled on top of a waffle cone – I already knew what it must taste like! As the thought stayed in the back of my mind, though, I’ve continually thought about what I could add to give it a different spin or add some texture. When it comes to ice cream, I’m usually a purist, but I saw so much potential here for doing a little more. I had a clear winner in mind, but when I went to my pantry in order to get some serenity last week, the cans of coconut milk I thought I’d find there were nowhere to be found. Did someone make a delicious curry while I wasn’t looking? Who’s to say? But with that idea down the drain, my eyes fell on a bag of sesame seeds I had bought a few months back wanting to make one of my favorite candies of all time – sesame brittle.

Thai Iced Tea Ice Cream with Sesame BrittleLike magic, the two ideas melded and it was just the undertaking I was up for – multi-stepped so that I could successfully avoid work and give myself the break I needed and yet not so cumbersome that I’d be sorry I started halfway through. For someone not looking to cook the day away, you might want to split this up over two days, making the brittle and the ice cream base on the first day and churning and assembling the ice cream on the second. When I have the time, I prefer to make ice creams over two days anyhow because it allows the base to get really, really cold in the refrigerator overnight so that it churns faster and gets thicker once you introduce it to the machine.

Thai Iced Tea Ice Cream with Sesame BrittleSince I wanted to start and finish this ice cream on the same day, I began with the base and then put it in the back, coldest corner of my fridge and let it sit there for several hours while I made the brittle, allowed it to cool, and broke it up. Breaking the brittle to the point where it is about the consistency of store-packaged toffee chips is a tough job (so is not eating all of it before you crush it), but I relied on a trusted, vintage ice crusher to do the job. You’d have just as much success putting the brittle into a bag and crushing it with a rolling pin, of course.

Thai Iced Tea Ice Cream with Sesame BrittleThe brittle itself is nutty from the toasted sesame seeds and then sweet and caramelized from the honey. I add a little cinnamon and a little cardamom to add a some extra warmth and spice, but you can leave those out if you don’t have them on hand. The brittle is, obviously, great in ice cream, but it’s also perfect on its own. I was so bananas over it that I plan on making a bunch at Christmas and handing it out with cards. Here’s where I’d go into detail about how I accidentally semi-burnt a batch, but nibbled at it until it was suddenly gone anyway because it was sugar and butter and honey and, thus, still delicious.

Thai Iced Tea Ice Cream with Sesame BrittleIt adds a great crunch and texture to the ice cream, which tastes, as you might imagine, just like Thai iced tea, but creamier. The flavor of the tea is really pronounced, but that’s what I love about this recipe. If it seems too strong to you the first time you make, go a bit lighter on the steeping time and that should help. Without the brittle, I’d worry about the tea flavor being a little overwhelming and the base not sweet enough, so keep that in mind if you decide to make this sans brittle; you may want to increase the sugar and/or decrease the steeping time.

Such a beautiful, delicious dessert and one that is definitely worth the time spent. When chaos, inevitably, strikes this week, at least I’ll still have some ice cream to get me through. It wound up being just the thing to take my mind off classses and allowed me to enjoy being back in the kitchen with just an idea and some time on my hands.

Thai Iced Tea Ice Cream with Sesame Brittle
Yields about a pint & a half

For the Brittle
 (adapted slightly from here)
Ingredients:
3/4 cup of sugar
1/4 cup of honey
Pinch of salt
1/4 teaspoon of ground cinnamon
1/8 teaspoon of ground cardamom
1 Tbsp water
1 cup raw sesame seeds
1 teaspoon of vanilla extract
2 teaspoons of butter
1/4 teaspoon of baking soda

Directions:
In a heavy-bottomed pot, add the sugar, honey, salt, cinnamon, cardamom, and water and stir to combine over medium heat. Cook for 2-3 minutes stirring occasionally, then stir in the raw sesame seeds. Cook the mixture, stirring often, until it turns an amber color. This can occur anywhere between 5-10 minutes and it is very important you not only keep watch for the color to change, but that you also use your sense of scent. When you can smell the sugar caramelizing and the sesame seeds toasting, check on the color and wait until it reaches a rich medium brown. If you have a candy thermometer, the temp should be around 300°F. Once the sesame mixture has reached the desired color and temperature, remove the pan from the heat. Immediately stir in the vanilla extract and butter. Once the latter has completely melted, stir in the baking soda. This will cause the mixture to foam up a bit, but don’t be alarmed. As you stir, and as it settles down, the foam will subside. Pour sesame mixture onto a baking sheet that has been lined with a silpat or parchment paper. For the ice cream, I like to spread it out a bit so that the brittle is about 1/8″ thick or even less. If I was serving it on its own, I’d spread it to about 1/4″ thickness. Once the brittle has completely cooled and hardened (about 25 minutes), break it into pieces and enjoy or grind it up for use in ice cream.

For the Ice Cream
Ingredients:
1/2 cup of Thai tea leaves – I used these
1-1/2 cups of whole milk
2 cups of heavy cream
1-1/2 cups of sugar
3 large eggs

Directions:
Consult your ice cream machine’s directions and plan ahead to freeze the insert if necessary. In a heavy-bottom saucepan over medium-high heat, combine the milk and 1 cup of the heavy cream. As small bubbles form around the edges, pour in the tea leaves and stir gently for about three minutes. Remove the pot from the heat and allow it to sit and cool for about 20 minutes so that the tea leaves steep into the mixture. While this is cooling, measure the sugar into a medium mixing bowl and add the three egg yolks. Beat with a whisk until the mixture is a pale yellow and the texture is almost like a paste. In a separate heavy-bottom saucepan, add the remaining cup of heavy cream and allow to warm over medium-high heat, stirring frequently. Bubbles around the edge will form indicating it is getting hot. When this occurs, pour in the egg and sugar mixture and mix thoroughly until combined. Turn the heat down to medium and stir the mixture gently, but consistently, for about 10 minutes. You’re creating a custard here and while this isn’t difficult, your attention is key in making sure it doesn’t cook too far, or get too hot too quickly, creating a curdled texture. As the heat rises, the mixture will thicken into a custard. As soon as you sense this happening, remove the pot from the heat and continue to stir for a bit as it begins to cool down.

After about 15 minutes, strain the custard through a wire sieve in order to remove clumps which may have formed during the custard-making face. Place in the refrigerator to cool down while you continue with the recipe. Take your pot of Thai tea and strain it. Allow this to cool as well. When both mixtures are cooled, combine thoroughly and then keep in the refrigerator for up to 24 hours before churning. When the Thai iced tea base is completely cold, pour it into your ice cream machine and allow it to process according to the manufacturer’s directions. In the final five minutes of processing, shake in about a cup of the sesame brittle crumbles and allow the machine to stir them in. When the ice cream has finished churning, transfer to a freezer-proof container and store.

 

Irish Cream Fudge with Guinness Ganache

Irish Cream Fudge with Guinness Ganache RecipeThough I’ve never marched in a parade for it, nor have I ever drank green beer, I still like to celebrate St. Patrick’s Day every year in some capacity. While there’s no Irish ancestry on either side of my family, my mom always made a corned beef on March 17th along with boiled potatoes and cabbage. We all looked forward to that meal each year, as if corned beef couldn’t be found and made for dinner the other 364 days!

Irish Cream Fudge with Guinness Ganache RecipeWhile I’ll be making this same treat-of-a-supper for Bear and I this St. Patrick’s Day, we’ll end our meal with this totally decadent Irish-inspired fudge. Obviously, this recipe was developed after we recently had a conversation about Irish car bombs, the drinks, and how they’re a curdled nightmare if you don’t chug them quickly enough; hi, my early 20s! Because we’re socially conscious killjoys on occasion, Bear schooled me on how the name “Irish car bomb,” is actually really culturally insensitive, pointing to the violence that erupted in Northern Ireland – including the deadly use of car bombs – in the 1970s-1990s. Rather than perpetuate this kind of wackness, we made a decision right then and there that if I was going to try and make us a fudge that incorporated similar flavors, we’d leave that name in the dust.

Irish Cream Fudge with Guinness Ganache RecipeNow that your history lesson is out of the way, let’s talk about fudge and how there are, generally, two basic approaches to it. The one I’m most familiar with includes chocolate melted alongside a can of sweetened condensed milk , later folded together with marshmallow creme and nuts. It’s easy and often can be done in the microwave. The other contains evaporated milk in place of the sweetened condensed milk and requires some boiling, a candy thermometer, and confectioner’s sugar. It’s a bit more involved and seems to yield a softer, albeit still delicious, fudge.

Irish Cream Fudge with Guinness Ganache RecipeI had planned on making this via the former method, but when I started to organize my mise en place I noticed I had mistakenly picked up evaporated milk instead of sweetened condensed. Zut alors! While this version did require the stove (whoa!) and keeping a close eye on the fudge’s rising temperature, it still came together in about 10 minutes. After a good, long chill in the fridge overnight, followed by a blanket of glossy ganache, and another nap to cool down again, it formed into this smooth, creamy confection. The fudge itself actually tastes like Irish Cream, which I’m very happy about, and while it’s certainly sweet from the confectioner’s sugar the bitterness of the Guinness in the ganache creates a very sophisticated flavor pairing – one that should, like my mother’s corned beef, be enjoyed throughout the year and not just on St. Patrick’s Day.

Irish Cream Fudge with Guinness Ganache RecipeAs a final note about the fudge, I’m storing mine in the freezer because the booze in the fudge makes it especially soft. Coming cold out of the freezer, I can slice it easier and eat it without fear of it getting too messy. It never actually freezes and rather stays a typical fudge consistency housed in the freezer. In the fridge, it is almost the consistency of a cookie dough, so fairly soft.

Irish Cream Fudge with Guinness Ganache
Yields one 8×8 pan; This recipe should be made at least a day in advance of serving so that it has enough time to chill and firm up.

Ingredients:
For the fudge:
1/2 cup of evaporated milk
1 cup of light brown sugar, packed
1 cup of white sugar
1-1/2 sticks of butter
1/4 teaspoon of salt
1 teaspoon of vanilla extract
1/3 cup of Irish Cream liqueur
2-1/2 cup of confectioner’s sugar, sifted
1/2 cup of chopped pecans

For the ganache:
1-1/2 cups of semisweet chocolate chips
1/2 cup of heavy whipping cream
1/4 cup + 1 Tablespoon of Guinness stout
Pinch of salt

Directions:
First, line an 8″x8″ pan with foil or parchment, allowing several inches to hang over the sides, and grease the lining lightly with butter or a non-flavored cooking spray. In a pot, over medium heat, stir together the evaporated milk, brown sugar, white sugar, butter and salt. Slowly bring to a boil, stirring often, and cook until your candy thermometer reads 236°F; this temperature is called the “soft ball stage.” Remove the mixture from the heat and stir in the vanilla extract and the liqueur. Pour into a mixing bowl and using either a hand mixer or a stand mixer fitted with the paddle attachment, slowly, on low speed, add the confectioner’s sugar in 2-3 increments. When thoroughly combined, stir in pecans until incorporated, and then spoon fudge into the prepared pan evenly. Next, cover the pan with foil and place in the refrigerator until firm. If you’re not adding the ganache, allow to harden for at least 6-8 hours. If you are going ahead with the ganache, check the fudge after 3 hours. It should be firm enough by then to continue.

For the ganache, add chocolate, cream, salt, and 1/4 cup of Guinness to a pot over medium heat. Stir occasionally until the chocolate melts completely and the mixture is smooth. A whisk will help remove any residual lumps. Remove the ganache from the heat and taste it. If you’re happy with it, leave as is; if you prefer more of a Guinness flavor add 1 Tablespoon of Guinness, stir well, and check flavor again. When the ganache has reached the flavor you desire, allow the mixture to cool by either putting the pot into a bowl of ice or by filling your sink with several inches of cold water and allowing the pot to sit there for 20 minutes; stir or whisk occasionally. When the mixture is no longer hot and has cooled, remove your fudge from the refrigerator and pour the ganache over it. Use a rubber spatula to smooth the ganache over the entire top surface of the fudge. Cover the fudge with foil and allow to set up in the refrigerator or freezer for another 6-8 hours.

When the fudge and the ganache have set, remove the fudge from the pan by grasping the overhanging foil or parchment and lifting out the block. Peel off the liner and place the square of fudge onto a cutting board. Using a sharp knife, cut the fudge into squares. Keep in an airtight container in the refrigerator or freezer for up to 2 weeks.

Neapolitan Coconut Sundae Candies

Neapolitan Coconut Sundae CandiesRemember being a kid and going to the grocery store and there were those big bins of loose, wrapped candies? They were 5¢ and on the honor system, so you’d toss your nickel into the tin collection box and then mull over the ten or so different options. Strawberry hard candy wrapped in its metallic strawberry-print wrapper? Yes. Caramel logs flavored with raspberry, vanilla, and maple? My weakness. Root beer barrels? Come on! So nostalgic! Sadly, you don’t see many of these around anymore (I recognize that I totally sound 125 years old right now) and a quick Google search recently led me to a hard and true fact: some of these tiny treats are gone for good.

Neapolitan Coconut Sundae CandiesSo what’s a girl to do when her boo thang waxes poetic about the sweet coconut flavors of a Brach’s Neapolitan Coconut Sundae and your jaunt down Memory Lane ends in the word “discontinued?” Well, you get resourceful and you turn to Aunt Martha, and she (though I imagine really it’s some underpaid sous chef somewhere) figures out a recipe to recreate these candies of yore. Soon, you’re on your way! Thanks, Internet.

Neapolitan Coconut Sundae CandiesWhile mine aren’t quite as pretty as hers – I have a heavy hand when it comes to anything pink – I think these are just the cutest little bites and would bring cheer to anyone that met them. They have such a pleasant coconut taste that, while sweet, is not cloying thanks to their combination of unsweetened and sweetened coconut flakes and not all of the latter. They have a slight chew to them and a buttery richness from the white chocolate, which makes up the pink and white layers; milk chocolate composes the majority of the bottom layer.

Neapolitan Coconut Sundae CandiesThe hardest part of this whole recipe is splitting the candy evenly enough to spread and form three distinct layers and, really, that just requires some measuring and some patience; two things my thick, pink layer could have benefited a little more from. Seriously, though, these are a cinch of a confection and they don’t even require a candy thermometer!  Neapolitan Coconut Sundae Candies are an easy, tasty reproduction of a classic that is undoubtedly missed, but not nearly as badly now that I have the recipe for these in my back pocket. I love when things work out like that!

Neapolitan Coconut Sundae Candies
Yields approximately 160 candies; recipe here.

Ingredients:
12 ounces of white chocolate; I used chips
1 14 ounce can of sweetened condensed milk
3 Tablespoons of unsalted butter
1/2 teaspoon of coarse salt
1 teaspoon of vanilla extract
1-1/4 cups of shredded, unsweetened coconut flakes
1-1/3 cups of shredded, sweetened coconut flakes
1 ounce of milk chocolate chips, melted
Pink or red gel-paste food coloring, as needed; start with the tiniest bit, it goes a long way!

Directions:
Line an 8-inch square cake pan with plastic wrap, aluminum foil, or parchment paper, leaving a 2-inch overhang on 2 sides. In a medium sized pot, combine the white chocolate, the sweetened condensed milk, butter, salt, and vanilla extract and melt over medium heat. Stir until completely smooth. Remove mixture from heat and incorporate both kinds of coconut. Next, divide the mixture evenly among 3 bowls. Stir milk chocolate into one of the 3 bowls until combined. Add the food coloring gel into another one of the 3 bowls, stir to combine, and set aside. Leave remaining bowl plain. Spread milk chocolate layer into the bottom of the square pan. Next, add the plain coconut layer in large dollops before spreading gently over the milk chocolate coconut layer. Be careful not to blend the middle and bottom layers. Follow this same process for the top pink layer, covering the white layer completely. When finished assembling, place in fridge for 2-4 hours or until firm. If you need to give it more time to firm up, or want to stop there overnight, be sure to cover the top gently with another piece of parchment paper, so that it doesn’t absorb refrigerator smells. When ready to slice, unmold the coconut square using the overhang and discard the plastic wrap, parchment, or foil. Trim all sides about 1/2-inch to create a clean, smooth surface. Cut slices off the block about 1/4″ thick and 1-1/2″ long. Wrap individual pieces in parchment or store in a candy jar in the refrigerator for up to a week.

Oreo Cookie Truffles

Oreo Truffles

True fact: I’m not really a huge chocolate fan. I love the occasional brownie or a few bites of a really amazing chocolate cake, but generally, it’s too sweet for me. I eat a few bites and I’m bored or feel like I’m developing cavities. Heavy chocolate desserts, while delicious, make me crave ice water to cut through them. I guess I like a little more contrast in my sweets. Like, the salty element of chocolate-covered toffee, for example, or the burst of tartness that comes from the combination of fruit and dark chocolate. Chocolate in the form of sweet, baked goodness, though, just doesn’t get me going the way it does the majority of folks. Which is why it’s so strange that I can take down these Oreo cookie truffles like a cheetah to a gazelle without feeling Chocolate Overload™.

Maybe it’s the whole block of softened cream cheese that gets blended with the crushed Oreo’s that makes these little bonbons sweet and deeply chocolatey, but slightly tangy and so delicious you just keep going back to them. If that combination of cream cheese and Oreo’s gives you any pause, don’t let it. Something completely magical happens when the two are thoroughly combined, creating a dense, cakey interior that is like the fudgiest cake you’ve ever had, but never overwhelming. Dipped in a simple, vanilla white chocolate bark, when hardened, create these two-bite packages of perfect.

I kept the decoration limited on these, sprinkling some leftover Oreo crumb on top to signal what might be inside, but you could make these really glamorous with some edible glitter, luster dust, or even just some pretty piped CandyQuik designs. An even simpler idea for a stepped-up presentation is to tint the white bark to match a theme or holiday. I love the thought of pink and white truffles in little paper liners packaged up in a cute box for Valentine’s Day. I’ve also made these with mint Oreo’s and tinted the coating pale green, but you can also change the cookie completely. I’m thinking a buttery shortbread cookie with a maple-extract-spiked CandyQuik would be amazing, too. Oreo or Lorna Doone, these make an adorable sweet treat that trumps those tired cupcakes and cake pops, for sure. What other combinations would you try?

Oreo Cookie Truffles
Makes approximately 30 truffles

Ingredients:
1 package of original Oreo cookies; avoid the Double Stuff variety no matter how tempting
1 – 8oz. package of cream cheese, softened in the microwave
1 package of white chocolate or vanilla bark

Directions:
Using a food processor, pulverize the entire bag of Oreo’s – cream and all – into a fine ground. If you don’t have a food processor, you could absolutely use a large resealable bag and a rolling pin or heavy can, but I suggest doing it in batches to really get a fine sandy texture as shown above. Set aside approximately 1/4 of a cup for decorating tops, if desired. If not, leave it in. Mix the rest of the Oreo crumbs with the softened cream cheese and stir until thoroughly combined. On wax paper or a silicon baker’s mat, roll the truffle mixture into small balls and refrigerate for 30 minutes to firm up. This will prevent crumbs from falling into the melted bark once you begin dipping. Before removing the truffles from the refrigerator, melt the bark in the microwave per package directions. Roll the truffles individually through the melted bark, allow excess bark to drip off, and return to the wax paper or mat. Before they dry, sprinkle the top of each truffle with the reserved 1/4 cup of crumbs and allow the chocolate shell to harden. Share with someone you love or proudly consume them all yourself!