Gulliver's Cream Corn

This is from my mom. I love corn, and cream corn is almost a comfort food to me. For the longest time I looked for recipes to do cream corn and only found stuff that included cream corn from a can. I thought that was stupid.

Um, so anyway, here's The Recipe...

Gulliver's Cream Corn

printable version

2 (20 oz.) pkgs. frozen kernel corn

8 oz. (1/2 pint) whipping cream

8 oz. homogenized milk

1 tsp salt

1/4 tsp Accent (or Mrs. Dash)

6 TBSP sugar

pinch of white pepper (or cayenne pepper--even black pepper)

2 TBSP melted butter

2 TBSP flour

Combine all ingredients except butter and flour. Bring to a boil and simmer for 5 minutes. Mix in the butter and flour, then remove from heat. Tada! Yummy cream corn--NOT from a can!

Homemade Macaroni and Cheese

I LOVE this.

I have ALWAYS loved this.

Homemade Macaroni and Cheese

printable version

(Optional) Bake: 350* for 20 to 25 minutes

2 cups uncooked elbow macaroni (7 oz.)

1/4 cup butter

1/4 cup all-purpose flour

1/2 tsp salt

1/4 tsp pepper

1/4 tsp ground mustard

1/4 tsp Worcestershire sauce (can do without if necessary)

2 cups milk

2 cups shredded or cubed Cheddar cheese (8 oz.)

If baking, heat oven to 350*. My sister Liz likes to leave the dish creamy and saves herself the baking time. It's good both ways; I prefer it baked just because it feels like proof that it's homemade (and it's how my mom always made it).

Cook macaroni as directed on package. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Those first 4 ingredients are your basic white sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.

Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in cheese. Cook, stirring occasionally, until cheese is melted.

Drain macaroni. Gently stir macaroni into cheese sauce. Pour into non-greased 2-quart casserole dish. Here's where you'd stop if you prefer it creamy.

Bake uncovered 20 to 25 minutes.

Easily doubled; pour drained noodles into serving dish, then pour cheese sauce over noodles and stir gently.

Deluxe version: add different varieties of cheese, such as velveeta, either as a blend with the original or in place of the original. Same with noodles! Try other kinds, either blended with or replacing original noodles.

Nice topped with sprinkling of pepper and sliced tomatoes.

German Pancakes

These can be eaten like normal pancakes or crepes with fruit or cinnamon & sugar; I'm such a fan, I'll eat them plain.

German Pancakes

printable version

Bake: 450* for 20 - 25 minutes

2 TBSP butter

1 cup milk

3 eggs

1/2 cup flour

1/8 tsp salt

First, I've halved this recipe. Even so, it still works in the same size pan. If you want it a little thicker, go ahead and double it! I just get frugal about eggs sometimes. ;)

With mixer, combine milk, flour, eggs and salt. Melt butter in 9" x 13" pan in oven until sizzling. Pour batter into hot pan and bake. A little rising up the sides of pan is normal.

Chocolate Frosting

Chocolate Frosting

printable version

3 cups powdered sugar

1/2 cup melted butter

1/3 cup milk

2/3 cup cocoa powder

1 tsp vanilla

Combine in small or medium bowl; makes about 4 cups. To adjust consistency, add powdered sugar for thickness or milk for creaminess, depending.

Crumb Top Coffee Cake

Does anyone have a coffee cake recipe they're in love with? Because I really do like this cake, but every time I make it, I can't help but daydream of a better cake made by my harp teacher (I'll get that recipe someday, I promise myself and the world!).

Oh well. Dreams aside, this is a very good breakfast cake, and even if there are leftovers after breakfast, there are no leftovers by the end of the day.

Crumb Top Coffee Cake

printable version

Bake: 30 minutes @ 375*

TOPPING - I doubled the topping; there really wasn't enough for my taste otherwise, but if this is too much for you, cut it in half!

1 cup brown sugar

1/2 cup sifted all-purpose flour (always sift before measuring)

1/2 cup butter, room temperature (not melted!!!)

2 tsp cinnamon

CAKE

1 1/2 cups sifted all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

~

1 egg, beaten

3/4 cup sugar

1/3 cup melted butter

1/2 cup milk

1 tsp vanilla extract

In small mixing bowl, combine topping ingredients. Blend with fork until crumbly (I like to use my pastry blender). Set aside.

Sift baking powder and salt with 1 1/2 cups sifted flour into a bowl. I skip the extra sifting and just blend the sifted flour with the baking powder and salt, but only because I'm perhaps a bit lazy. I don't always even sift the flour to start with. In other words, it works when you don't, but there's a reason it's part of the recipe!

In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.

Pour batter into a greased and floured 8- or 9-inch layer-cake pan. Or a 2-quart square pan, don't worry if you don't have the "right" pan.

Sprinkle topping crumb mixture evenly over batter.

Bake at 375* for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut cake while still warm.

An Acquired Taste...

HAhaha, this is one where you just might want to click the "that's nasty" button!

Here are some weird tastes I happen to really like. :)

Sardines in mustard (but I do wonder sometimes why I like this)

Cottage cheese on my chili

Dipping potato chips in cottage cheese

Potato chips IN my tuna sandwich

Cheese slices in my applesauce

Mmmmm....and one more. Don't worry, I didn't think I'd like this (I'm not THAT weird--not always):

Tuna scooped into peach halves

It's very French, actually, so there.

French Omelet

This is very simple and quick. It's another favorite of Michael's, and I love how this omelet works plain when you don't have time (or the desire) to add specialty ingredients.

French Omelet

printable version

Start to Finish: 10 minutes

Makes: 1 omelet (which we usually halve for the two of us)

Filling (optional)

2 eggs

2 TBS water

1/8 tsp salt

Dash ground black pepper

1 TBS butter

1. If desired, prepare filling; keep warm.

2. In a small bowl combine eggs, water, salt and pepper. Beat until combined, but not frothy, with a fork.

3. Melt butter in 8-inch nonstick skillet with flared sides over medium-high heat. When butter gets sizzley, add egg mixture to skillet; lower heat to medium. Immediately begin stirring the eggs gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg mixture is set and shiny.

4. If desired, spoon filling across the center. With a spatula, lift and fold an omelet edge about a third of the way toward the center. Fold the opposite omelet edge toward the center and transfer to a warm plate.

Folding the omelet in thirds instead of in half is pretty much all that makes this a French omelet.

Lower Cholesterol: Prepare as above, except substitute 2 egg whites for one of the whole eggs.

Eggs, Especially Scrambled

I know a lot of people have problems with eggs.

Gah, I mean the problem of cooking the eggs, obviously.

I've been blessed with the gift of egg-cookery and have only had a problem with them once (the first time I made breakfast for Michael, go figure). And I feel fine bragging about this because I still remember the time I completely ruined brownies. Just ask my sister Maddie. There were NOT edible, not even close. Nasty tar things.

Anyway, here are some things I've learned about eggs.

• They will keep cooking even after they're removed from the pan! Don't be afraid to set them on a plate a little ahead of time. The heat's still working in them.
• I have been told to never use high heat with eggs. But I'm impatient (and for the longest time, using lower heat always led to burning my eggs--yeah, who knows). So when I use high heat, I never stop stirring. Keep the eggs moving! They'll be done very quickly, so dump them on a plate as soon as you can.
• MOST of the time (now that I've figured it out), I use medium heat. Put either a little slice of butter or cooking spray in your pan first. I like to use butter, because it's easier to tell when the pan is hot and ready. As soon as the butter is sizzling (don't let it brown), put your eggs in. Don't put them in any sooner than that.
• When using medium heat to scramble your eggs, be attentive. You don't have to stir quite as vigorously as with high heat, but don't let the eggs sit in one spot for long. That makes them lump (and then they seem to cook harder, not as fluffy).
• I don't like to premix my eggs. Not for scrambled eggs. I love the texture and color from tossing the eggs in as they are, not with the whites all mixed into the yolks. I think it "scrambles" better.
• If you want creamier eggs, add a little milk. But don't use milk if you want your eggs more fluffy (of course it's a matter of opinion--I think fluffy is better).
• When adding grated cheese (yum!), wait till the eggs seem to be nearing the point you'd call them "done," and then toss the cheese on. Stir it in a little, and once it's satisfactorily melted enough, toss your eggs on a plate.
• I make the eggs last among the various breakfast items if I can help it. Hot eggs are infinitely better than cooled, and freshly hot eggs are much tastier (and a better texture) than eggs that have been sitting covered. If you must cover your eggs--since timing doesn't always happen right--put a paper towel over them and then cover with a plate. The paper towel absorbs the condensation from the heat so that your eggs won't get sweaty. Ew.

Now here are some basic egg tips--not so specific to scrambling:

• Don't use dirty, cracked or leaking eggs. They may have become contaminated with germs and nasty stuff like that. It's just a smart idea to toss those.
• ALWAYS check the eggs in the carton at the grocery store! When I finally cared to do that, I was amazed how many cartons had cracked eggs!
• Turn the eggs so that the large end is up in the carton so they don't absorb refrigerator odors. I know, it sounds so weird. But they also last a little longer this way...for some reason. Eggs can be stored up to 5 weeks after the packing date.
• If a piece of shell drops in when you crack your egg, use the larger shell piece to fish it out. It's the best thing to pierce through the yolk and white.
• Raw egg whites can be stored in a tight container for up to 4 days (I like to put sticky notes on time-sensitive leftovers in my fridge with the date they must be used by--also a label of what it is if it looks strange!). You can also freeze egg whites in a freezer container for up to ONE YEAR!
• Always wash hands, utensils and countertop after working with eggs. Treat them like meat in this way--don't share the utensils used on eggs for anything else.
• Refrigerate cold/leftover eggs immediately (and reheat completely before using).
• Hard-boiled eggs in their shells can be stored in the fridge for up to 7 days.

Oh dear. No. I just remembered one other time I had a problem cooking eggs...it was an egg casserole, and my pregnantness just thought it was the best idea ever to use hamburger since we had no sausage. My first serving was delicious. And then somehow the flavors all set in and I realized how disgusting it was... and I nearly barfed every time I looked at the dish. Or even thought of it. And seriously, that wasn't just my pregnantness--Michael felt the same way!

Orange Juice

Right, a recipe for orange juice. JUST kidding. But I thought I'd mention...

I do my orange juice in a blender (my smoothie-maker is the only blender I have, actually, but it works fantasticly). I love the froth of fresh orange juice, so this kind of creates the illusion that it's freshly squoze. Mmmm.

I mix barely-thawed orange juice (frozen concentrate from can) first with two cans of water to blend. After that's thoroughly mixed, I add one more can of water. Sometimes I like to crush ice with it, too.

This is not an Orange Julius. It's just orange juice, our breakfast staple. Michael adores it, and I only do if it's all frothy and fresh like this.

Oh, and...you might want to let it settle just a little before you start pouring or else the mouthful of foaminess will make you have to burp a lot. :| Heh...just thought I'd mention.

And guess what...did you know that a little glop of the frozen stuff is really tasty in your scrambled eggs? You don't notice an orangey flavor, really. It just zests up the eggs (and it can add color, too, which is needed once in a while when eggs just won't do their part). You can toss the glop in before you set to blending your juice! :)

Banana Bread

This is funny... I've always hated banana bread. I never realized it was just because we always had it with a streusel-nut topping! Well, that and the fact that it was usually cold (and kind of hard) whenever someone brought it to us. And it was always brought--I don't remember my mom ever making banana bread.

And then Michael told me it's his favorite thing ever.

So, purely out of love, I made him banana bread. I just considered it a good way to use all the bananas we hadn't eaten in time (new cooks: brown bananas are okay. Freeze as is or peel and puree before freezing). And I'd let him eat the whole loaf, because I knew I would think it was disgusting. I made who-knows-how-many loaves for him before finally one day, pregnant and hungrily inhaling the sultry scent of warm and fresh bread, I took a bite.

WOW! Converted.

Banana Bread

printable version (includes streusel-nut topping)

Prep: 25 minutes

Bake: 55 minutes (depending)

Oven: 350*F

Makes: 1 loaf (16 slices)

2 cups all-purpose flour

1.5 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

2 eggs, beaten

1.5 cups mashed ripe banana (5 medium)

1 cup sugar

1/2 cup cooking oil -OR- melted butter -OR- margarine

1/4 cup chopped walnuts (optional--Michael's allergic, so no thanks)

1 recipe Streusel Nut Topping (optional)

1. Preheat oven. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7.5x3.5x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Make a well in center of flour mixture; set aside.

2. In a medium bowl combine eggs, banana, sugar and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts, I guess...hahahhah! If you use them. Spoon batter into prepared pan(s). If desired, and only if, sprinkle Streusel Nut Topping over batter in pan(s).

3. Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7.5x3.5x2-inch pans or until a wooden toothpick inserted near center comes out clean.

I love to cover the pans loosely with foil the last 15 minutes of baking to prevent overbrowning--I really recommend it.

Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap; store overnight before slicing.

HAH! Unless you're like us! We LOVE warm banana bread, so there's no waiting here. Once it's out of the pan, it's as good as gone. Try it with a light layer of butter, too...ohhh it will melt you!

Streusel-Nut Topping (optional)

In a small bowl combine 1/4 cup packed brown sugar and 3 TBS all-purpose flour. Using a pastry blender, cut in 2 TBS butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts.

We leave out the walnuts (Michael's allergic to them, and I don't care for the crunch on my heavenly bread).

Crepes

I can't believe how easy these are.

I can't believe how much of these I eat every time I make them.

Crepes

printable version

2 eggs, beaten

1.5 cups milk

1 cup all-purpose flour

1 TBS cooking oil

1/4 tsp salt

1. In a medium mixing bowl combine eggs, milk, flour, oil and salt; beat until combined.

2. Heat a lightly greased 6-inch skillet (medium heat works great); remove from heat. Spoon in 2 TBS batter; lift and tilt skillet to spread batter. Return to heat; brown on one side only. (Or cook on a crepe maker.) Invert the crepe onto a paper towel. Repeat with remaining batter, greasing skillet occasionally.

Make-ahead directions: Prepare as above. Layer cooled crepes with sheets of waxed paper in an airtight container; freeze up to 4 months. Thaw at room temperature for 1 hours before using.

Brown Sugar-Glazed Carrots

Believe it or not, this is low fat! And if you or your kids have a particular aversion to carrots, this might help you eat them without plugging your nose. I think it's delicious, even treat-like (although there's no way carrots are replacing my chocolate needs).

I like to use this recipe when doing vegetables my regular style gets boring (butter, maybe a spice or two).

Brown Sugar-Glazed Carrots

printable version

1 lb peeled baby carrots -OR- medium carrots, halved lengthwise and cut into 2-inch pieces

1 TBS butter or margarine (I'm truly a butter snob, go for it)

1 TBS packed brown sugar

Dash salt

Black pepper

1. In a medium saucepan cook carrots, covered, in a small amount of boiling salted water for 8 to 10 minutes or until crisp-tender. Drain; remove carrots from pan.

2. In the same saucepan combine butter, brown sugar and salt. Cook and stir over medium heat until combined. Add carrots. Cook and stir about 2 minutes or until glazed. Season to taste with pepper.

Herbed-Glazed Carrots: Prepare as above, except substitute 1 TBS honey for the brown sugar and add 1 TBS snipped fresh thyme or 1/2 tsp dried thyme, crushed, to the butter mixture.

Mmmm...I love vegetables.

Ranch Pork Roast

I love recipes you can memorize! This meal made me proud the first time I made it--Michael declared it an instant favorite! It's been my go-to recipe for a long time.

Ranch Pork Roast

printable version

a 2.5 lb boneless pork shoulder roast

Nonstick Cooking Spray (important)

1 lb new red-skinned potatoes, halved

10.75 oz can condensed cream of chicken soup

8 oz. package cream cheese, softened and cut up

0.4 oz envelope ranch dry salad dressing mix

First, I want to point out how many ways you can divert from the original recipe.

- You can dice regular red potatoes instead of new.

- I've used other pork parts, and it works fine.

- Regular ranch dressing makes it more creamy! I don't have a preference, honestly.

- It's okay if you don't have exact amounts; this recipe is so forgiving.

1. Trim fat from meat. Lightly coat a large skillet with cooking spray; heat skillet over medium heat. In hot skillet brown meat on all sides. Remove from heat.

2. Place potatoes in a 3.5- or 4.5-quart slow cooker (it's helpful to spray the slow cooker first with cooking spray, but even if you don't, and your food sticks to the sides, it's still yummy). Place meat on potatoes. In a bowl whisk together soup, cream cheese and dressing mix. Spoon over meat and potatoes in cooker.

3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4.5 to 5 hours. Again, this recipe is forgiving! If you brown the meat more thoroughly, 4 hours can be sufficient on high and 6 to 8 on low, depending on your slow cooker.

Stirring is optional (as in, if you're like me and you like to check on your food and stir it for fun, go for it--but it's okay if you totally ignore the slow cooker till your food is ready).

ABOUT 6 MAIN-DISH SERVINGS

[Formal] Variation: Creamy Ranch Potatoes

Prepare as above, except omit pork roast, use 2.5 lbs potatoes, and substitute one 8 oz. carton dairy sour cream for cream cheese. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3.5 to 4 hours. Stir before serving. Makes 6 side-dish servings.

Memorizable Frosting

It's way too easy!

printable version

1 stick of butter

2 cups of powdered sugar

~2 tsp milk (or just pour what looks like a good amount!)

a touch of vanilla

Blend together and taste as you go! Too buttery? Add more sugar. Too dry? Add more milk. Too creamy? More sugar!
Oh yeah, and food coloring if you want.

That's it!

NOTE: It won't look like frosting at first. Don't be discouraged, keep blending. It will get there. And I know a lot of people, actually, who don't measure out their ingredients for frosting. But I like to because this recipe works perfectly every time. I don't divert from it (except by accident when I splash a bit too much milk or vanilla in, woops!), and I've been pleased with the taste. The fact is, if you do want to change something, it really is super easy to just keep tossing ingredients back and forth until you get your favorite consistency/flavor.

I once added a lemon candy-flavor-syrup, and it was dreamy. Then I tried again years later with normal lemon flavoring, and it was horrible. So if you get ideas to flavor it one way or the other, try a tiny bit before you throw the whole batch. :)

If you feel like getting fancy, here's an easy way to do those frosting bags (even if you don't have decorator tips):

Pile a glop of frosting into a ziploc bag. Zip. Snip a tiny hole off the corner. Push the frosting from behind the glop, not the middle (like the proper way to dispense toothpaste).

Tada!

If you do have decorator tips, push the nozzle through the hole and screw on the appropriate tip before piling in the glop of frosting.

Now that I've had this post here for a long time under the title "Memorizable Frosting," it strikes me as quite funny that I have never memorized it! I always think I'll remember it...so it's still "memorizable," but that doesn't mean you WILL memorize it! :)

Cake Tips

The first cake I remember making is for my little sister's 8th(ish) birthday. Somehow it turned out very, very rounded on the top, and the frosting looked like toothpaste. But she liked the little bears dancing around it, and it tasted good. So she forgave me.

The next cake: ugly. Sorry, but it just was. And it was for the same sister! Poor dear. The cake was a plain round one, but the decoration was such a disaster I was embarrassed to show it to anyone. I'd tried to write a message...and tried to do hearts...and I don't know what else I tried, but I wished I'd stopped trying.

The next? HUGE flowers. Nobody wanted to gag down those wads of frosting. And the colors were a little more garish than pastel.

The next: for a friend's son's birthday. I made a yellow cake from scratch...it smelled soooo good. But I made the mistake of starting late, so I had to rush with the decorating. :| Not a good idea! It was all rather monotone. Not too hideous, but not very exciting either. I just hoped the little boy was too young to care.

And then my son's 1st Birthday Cake... I "drew" a giraffe on the cake. It was cool. Finally. Cool, not ugly.

So, through all these cake experiences, I've gathered some handy tips!

printable version

1. If you've outlined a picture and want to fill it in with frosting, use a decorating tip and make little dollops throughout the shape. Then use a little spreading knife to blend it in.
2. If you're making a round cake or frosting any cake that is on its serving dish (rather than serve-able from its pan), slip some strips of wax paper or parchment paper or even tinfoil. Remove after frosting. This keeps the plate looking clean and pretty.
3. To get a round cake out of the pan without ruining it: trace a circle from the pan on wax paper. Cut out the circle and place it on the bottom of the pan. Flour or spray the pan (sides AND bottom).
   Let the cake cool completely before attempting to remove it from the pan. Put a plate on top of the pan. While clasping the plate to the pan, flip the pan over. The cake will gently plop onto the plate. It is upside down now, so take your final plate (the one you want the cake served from) and place that on top, as centered as possible. Repeat the process of flipping the cake. Frost the top of this bottom layer, making sure to bring the frosting to the edges (don't worry about the sides yet).
   Repeat the process with the second layer, but when you are ready to flip it onto the bottom layer, spread your fingers over the second layer's edges...line up one side of the edge with the bottom layer, and gently lay it down from there. Now frost the top and sides.
4. To frost: plop a large dollop in the center and gently spread from center to edges until layer is even.
5. You can freeze a cake before frosting if you'd like. You can always brush a cake to get rid of excess crumblies before frosting, but freezing the cake ensures it will be sturdy and can withstand some more vigorous spreading of the frosting. ;) It might also make it easier for you to line up the second layer with the bottom layer.
6. If you're doing a designer cake, definitely freeze it before you start cutting the shapes out.

Wow, was that exhausting? I kind of threw it out there all at once!

Carousel Cake

What I love about this charming little cake is that it was easy. We only had to buy animal crackers and twizzlers (everything else was on hand). It's simple, so anyone can do it!

I love looking at fancy cake pictures, but I admit they're a little intimidating sometimes. I secretly suspect they're not that hard once you know how to make that weird, doughy fondant stuff, but they're not at all what I think of when I'm about to make a cake for my 2-year-old! And besides, how do you cut into those fancy things anyway? Whatever. Someday, I'll probably try a fancy cake and become completely converted to the intimidating side.

Here's all I did for the Carousel Cake:

printable version

Two 9" round cakes (one box cake mix)

A TON of homemade frosting (just to be sure there was enough)

Snow Cone straws (ordinary straws work too, don't worry)

Paper circle colored like pinwheel

Animal Crackers

Jet Puff stuff (marshmallow cream)

M&Ms

Licorice

To make the pinwheel, cut a large circle. Draw a straight line from the center to the edge. This is what you will cut (after coloring) along to overlap sides and make into cone shape. For the pinwheel design, I snuck an old, ugly plate from the cupboards and traced along the edge. And...I was using permanent markers, so it didn't wash off. But nobody cares.

It all looks pretty self-explanatory to me, but here are some more details:

I taped the tips of the straws on the underside of the pinwheel first. Then I gathered them up in my hands (they stuck straight out) and carefully positioned them so they'd puncture the cake at the right spots. Gently push in, all at once if you can.

The marshmallow cream was kind of droopy. If you wanted your Carousel Cake to last several hours for showing off, I guess you could hot glue the animal crackers onto the straws! This cake here lasted only long enough for its photo opp. And that's okay with me! It took a long time to decorate, but I don't really care because it tasted really good and we have pictures. And for once, I didn't mind people around while I carried out my artwork because their company made the work less tedious. And it was flattering.

Another idea for the animal crackers is to do them paired up on the straw, one in front and one behind. I just didn't think it needed that.

Any questions?

Oreo Truffles

This first post is something of a tribute to the only recipe I have ever posted on my personal blog! These Oreo Truffles are sooo good...and I feel incredibly proud of myself whenever I make them because they look professional (and they're remarkably easy).

Oreo Truffles

printable version

1 (1 lb. 2 oz.) package Oreo cookies (not double stuffed)

1 (8 oz.) package cream cheese, room temperature*

2 (8 oz.) packages semi-sweet chocolate chips** OR same amount of almond bark

Optional Toppings (additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, chocolate bar chopped bits, colored sugar or sprinkles, etc.)

1 TBS shortening

* You can use original or low-fat cream cheese

** Use a good-quality chocolate chips. The taste and quality of these truffles are dependent on the quality of chocolate you start with.

* * * * * *

• Line two large baking or cookie sheets with either wax paper, parchment paper or tinfoil; set aside.
  
• In a food processor or blender, process and crush whole Oreo cookies into fine crumbs. NOTE: Do not over crush! You want a crumb, not a powder. If you do not have a food processor or blender, cookies can also be finely crushed in a resealable plastic bag using a rolling pin.
  
• Add cream cheese and process until thoroughly mixed and you have a creamy dough (there should be no white traces of cream cheese).
  
• Using your hands, roll into walnut-size balls, approximately 3/4-inch diameter. Use latex gloves if you're adverse to getting your hands dirty! I just take off my wedding ring (and tie it tightly on my apron sash). If the mixture becomes too soft to work, place the remaining mixture into the refrigerator to slightly harden. Place Oreo Truffles on the lined baking sheet and refrigerate 45 to 60 minutes.

The Oreo Truffles may be stored in the freezer for up to 1 week before dipping in chocolate.

If you put the Oreo Truffles in the freezer for a short time before dipping in chocolate, this helps keep them cold longer. I also put the cookie sheets in the freezer first so they are really cold when I place the chocolate-covered Oreo Truffles onto the cookie sheet.

How to Melt the Chocolate - Use one of the below methods to melt the chocolate chips:
Double Boiler: In the top of a double boiler over hot--not boiling!--water (don't let the bottom of the bowl touch the water), melt chocolate with shortening; stirring until smooth. Be careful; boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy. If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water. Remove from heat. Let the chocolate cool slightly, but it should not set.
Microwave Melting Chocolate: In a microwave-safe bowl, melt chocolate chips and shortening using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10 to 20 seconds intervals and check and stir each time. Remove bowl from microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring.

The shortening helps "treat" the chocolate so that it's much smoother for dipping. Oil would work, too, I guess (just like for chocolate fountains).
Remove the chilled Oreo Truffles from the refrigerator. Replace parchment paper on baking sheets if they are not clean. A small fork, toothpicks, wooden skewer, or chopsticks are great to use as dipping tool (it's handy to have two of whichever tool so that you can scoot the Oreo Truffle off of the first tool without touching it). Dip each Oreo Truffle into the melted chocolate, allowing the excess to drip back into the pot. Place the Oreo Truffles onto the wax paper. Reheat chocolate as necessary.

Variation Ideas:

If you'd like to top the Oreo Truffles with melted white chocolate (or another kind of chocolate), dip a spatula into the melted chocolate, let excess drip back in bowl, and SHAKE the spatula back and forth over the Oreo Truffles. That's how you get that stripey, fancy look. :)


For fun or special occasions, you can use food coloring in the white chocolate to go with a color scheme.

You can also make Mint Oreo Truffles by using Mint Oreo Cookies.

Let Oreo Truffles harden and then store in an airtight container in the refrigerator. Keep them refrigerated or frozen prior to serving.

Makes 40 to 50 Oreo Truffles, depending on the size of ball you roll.