Oreo Truffles

It's not officially Christmas without a few sweet treats to brighten the day. Last year, I learned how to make these oreo truffles, and now they are on the baking list every year. I like them because they're super easy, but end up looking fancy. I feel like a real-deal chocolatier after I'm done with these.

The first step is to crush an entire package of oreo cookies. White stuff and all. (I get the reduced fat ones...why not?) A food processor makes light work of crushing the cookies. The first time I made these (living in Alaska with a poorly-equipped kitchen) I put the cookies in a ziplock bag and used a pint glass to crush them. It took a lot longer, but it's an option if you don't have a food processor.

I also pulverized some candy canes to make mint-oreo truffles. 

Coarse grind to sprinkle on top, and fine grind to mix into the dough.

Next, you mix the cookie crumbs with a package of cream cheese (again, I go for reduced fat). You can do this by hand, or use a kitchen aid. Mix until you can't see any streaks of cream cheese left, but then stop. If you continue mixing (or, happen to just leave the kitchen aid running while you do something else...) all that gluten from the cookies starts to make the "dough" really sticky. And then it's a pain to work with.

After these 2 ingredients are mixed together, it's time to for the balls. I make them a little smaller than a quarter size (since the almond bark coating with make them bigger in the end). Line them up on a cookie sheet or tray covered with foil or parchment paper.

Put them in the freezer for about 15 minutes (it doesn't work as well if they are completely frozen) while you melt the almond bark and get ready for some dipping.

Then - and this is the trickiest part - use 2 spoons to dip the oreo ball into the almond bark and make sure it gets evenly coated. I do this by submersing it, then tossing it from one spoon to the next to let as much excess as possible drip off. Then, place it onto another foil-lined baking sheet to cool.  Don't worry too much about making them look perfect. They will still taste great. And, once you drizzle chocolate over the top, you don't notice slight imperfections.

Maybe Santa would like to try some oreo truffles this year?

Oreo Truffles
based on recipes from bakerella.com


1 pkg reduced fat oreos
1 pkg 1/3 less fat cream cheese
almond bark
handful semi-sweet chocolate chips

Put the entire package of oreo cookies into a food processor (you may need to do this in batches), and pulse until all you are left with is crumbs. Dump crumbs into bowl of standing mixer.

Add entire package of cream cheese and mix on low speed just until combined and no remaining streaks of white remain.

Line baking sheet with foil. With clean hands, roll oreo dough into small balls, a bit smaller than a quarter. Place on baking sheet. They can be quite close together. Put in freezer for 15 minutes, or at this point you can refrigerate them for up to 3 days before dipping.

While the balls are chilling begin melting almond bark. Follow package directions to melt slowly in the microwave. It's easiest to use a deep container, that's wide enough to use two spoons. I use a glass 2 cup liquid measuring cup (like pyrex).

Once the almond bark is melted, it will likely be a bit thick. You want it to flow off the spoon in an even stream, and it shouldn't be too hard to stir. If it's thick, add a couple guzzles of oil (I used olive oil because that's all I had, and it didn't affect the flavor that I could tell) and stir well to mix it in.

Now, you're ready to dip. Using two spoons, drop one ball into the almond bark to submerge it. Then, transfer the ball back and forth (as if you're separating an egg) between the spoons to allow excess almond bark to drip off. Then, place it on a foil-lined baking sheet to cool. Leave a bit more room between the balls this time, so it's easier to drizzle chocolate on top.

Reheat the almond bark as needed until all the balls are dipped. Let the cool (or, harden) completely. Then, melt a small amount of chocolate chips in the microwave (Again, add some oil if it seems too thick). Transfer to a ziplock bag and snip the tiniest part of one corner off. The smaller the better. Then squeeze the ziplock to drizzle thin stripes of chocolate over each oreo truffle. If you're feeling bold, you can try curly designs or circles.

Allow to dry. Then, package up in cute little boxes and share with your friends!

Raw Brussels Sprouts Salad

Hi Readers! I hope some of you are still out there. Sorry for my absence.

Is anyone out there tired of all the sugary treats that surround the holidays? They're great, don't get me wrong. But, sometimes it's nice to balance out all that sugar with some vegetables. Don't worry, I have some really great sweet treat recipes to share with you for your Christmas (er, New Year's) baking.

But first, one of my favorite brussels sprout recipes.  There are a lot of holiday tables out there that include brussels sprouts, roasted, glazed, mixed with bacon. So, if you usually include these fun vegetables in your holiday meal, give this recipe a try. It doesn't even involve cooking!

I have had two people on separate occasions tell me they love this salad, and they usually hate brussels sprouts (one of whom was my Dad - and he's a very honest guy!)  That means (from my sample size of 2) this recipe is bound to be a crowd pleaser at your Christmas dinner (yes, even with the kids).

The hardest part of the whole recipe is the slicing of the brussels sprouts. Because they're tiny, and we're going for tiny slices here, it takes a bit of time. But, for me, there's nothing quite like chopping veggies to work out some of the stresses of the day (or the season). Or, if you have a fancy kitchen with a food processor, the slicing of the sprouts will be super easy!

After they're all sliced, you add a dressing, some chopped nuts, and a bit of shredded cheese. I've used all sorts of variations of nuts and cheese too, so you can use what you have at home. Almonds, walnuts, pine nuts, pecans. Parmesan, gruyere, romano, swiss? They all work!

Stir it all together and you're done. You can even make it ahead of time. Since the sprouts are raw, and fairly tough, they're not likely to wilt quickly. I've even had this salad the next day, and it still tastes great.

Raw Brussels Sprouts Salad
Adapted from glutenfreegirl.com


24 brussels sprouts, washed, ends trimmed
1/2-3/4 c shredded parmesan cheese
2 handfulls raw almonds, chopped
3 TBSP apple cider vinegar
9 TBSP olive oil
2 tsp Dijon mustard
salt and pepper to taste

Start by thinly slicing the brussels sprouts. Having a sharp knife here works wonders. Or, toss them in a food processor to really speed things up. We're going for very thin slices, as thin as you can without getting cut.

Mix the sprouts, the cheese and the nuts in a large bowl.

To make the dressing, shake the cider vinegar, oil, and mustard vigorously in a jar (with a tight fitting lid). This is a good place for kids to help out. You'll know the dressing is ready when it has come together (emulsified) and there is no longer a separation of oil and vinegar.

Pour dressing on salad. Stir to coat well. Add some salt and pepper if you want.