Hello everyone, and happy Sunday! How has the weekend been going for you?
Yesterday the snow continued to fall, so last night was a pretty quiet night in. I got in an awesome vinyasa yoga and ab workout, made an amazing dinner (recipe to be shared soon!), and spent lots of time with my little girl who LOVED watching the snow come down.
She loved playing in the snow even more, and when we came in she was not the happiest camper, but she was the most tired!
Often when it’s snowing outside, one of my favorite things to do is develop and try new recipes or bake old favorites, and then give it to my friends and family to enjoy. Although no baking was done yesterday, I did realize that I have not shared with you the recipes from when I baked on Christmas. Oops. Forgive me? If not, you will after you try these…
Cookies N’ Cream Truffles! I had made these for Christmas, and they got RAVE reviews! They are certainly an indulgence for a special occasion, but my guests absolutely LOVED them. Why did I love this dessert? Well, they only take twenty minutes to prep, are only three ingredients, and are no-bake as well! After the truffles go in the fridge for an hour, and you have an incredible treat that will be quite the hit with your guests. :)
- 36 chocolate sandwich cookies, finely crushed (I used Oreo’s.)
- 1, 8 oz. package of cream cheese, softened
- 16 oz. semi-sweet chocolate, melted
1. Reserve 1/4 cup of the cookies crumbs. Mix the cream cheese and remaining cookie crumbs until blended.
2. Shape the mixture into 1-inch balls. Dip the balls into the melted chocolate, and place them on waxed paper covered baking sheet.
3. Sprinkle the truffles with the reserved cookie crumbs.
4. Refrigerate the dessert for one hour.
Tips and Tricks:
- To melt the chocolate, place the unwrapped chocolate in a microwaveable bowl. Microwave the chocolate on high for 2 and a half minutes or until the chocolate is completely melted, stirring every 3o seconds.
- To easily coat the truffles with the melted chocolate, add the truffles, in batches, to the bowl of melted chocolate. Use 2 forks to roll truffles in the chocolate until they are evenly coated. Remove the truffles with forks, letting the excess chocolate drip back into bowl. Place the truffles on the prepared baking sheet, and let them stand until firm.
- Store the truffles in a tightly covered container in the refrigerator.