Oreo Truffles

Wine of the Month for the BakeSpace Wine Club is Muscat in all its forms. So I chose Valentine's Day for my monthly wine tasting party and went heavy on desserts to serve with Muscat.

I have to say, food pairing for wine tasting stresses me out. It usually turns out fine, but I was sweating this one out until the last minute.

Sorry... getting a little off track here!

Oreo Truffles. I think almost everyone on the planet made these for Christmas. I intended to make them too, but ran out of time. My unopened package of Oreos actually survived, because no one in my house knew it was there. I used up my original cream cheese on other things and no one eats the semi sweet baking chocolate! I just needed to pick up some cream cheese.

This is all you need.


A package of Oreos, finely crushed
2 - 8oz boxes of semi sweet baking chocolate
8oz package of cream cheese, softened

That's it!

So crush the Oreos.


I used my tiny little Kitchen Aid chopper. I can't wait for my new KitchenAid 12 Cup Food Processor to arrive!!


You need 3 cups of Oreo crumbs.


Mix the Oreo crumbs, with the cream cheese.


Form 1 inch balls with the Oreo/cream cheese dough.


Meanwhile, melt the chocolate. I like to use a double boiler.


Melty...


Now you just need to dip the Oreo balls into the chocolate. I was a little nervous about this part. Lots of people say this recipe is insanely easy, but I think an equal number of people say it's very hard to dip these without making a mess.

I used the two fork method of dipping and made no mess at all!!



Drop an Oreo ball into the chocolate.


Roll it around so that it's complete covered. If you scoop it up with two forks, and roll back & forth a bit, the extra chocolate can drip back into the pan.




Then place it on a parchment paper lined cookie sheet and sprinkle with either crushed Oreos or sprinkles that 'fit' your occasion.




The little extra chocolate edges, just snap off after they chill.


Chill for an hour or until firm.

You can change up the cookies & the chocolate to your liking.

Enjoy!

Bobby's Peanut Butter Chocolate Fudge

Bobby is my best sous chef and loves to cook on his own. One of his favorite things to make is Peanut Butter Chocolate Fudge.

This is Bobby.


This is Bobby's Peanut Butter Fudge


Bobby's Peanut Butter Chocolate Fudge
2 2/3 C Peanut Butter Chips
1 1/3 C Milk Chocolate Chips
1 14 oz can Sweetened Condensed Milk
1 tsp Vanilla
1/8 tsp salt

Here's what you need to make his fudge.


Pour peanut butter chips and chocolate chips into a sauce pan.


(This cup has 2/3 C peanut butter chips in the bottom of it)




Cook on low heat, stirring occasionally.






Cook until chips are melted.


Remove pan from heat.
Stir in sweetened condensed milk.




Add vanilla


Then add salt and stir until well combined. Don't take too long, because it starts to get firm quickly.


Line an 8"x8" pan with parchment paper (or spray with cooking spray).


Spread chocolate/peanut butter mixture in the lined pan.


Smooth it all out so that it's even.


Cool 2 hours in fridge.
Remove fudge from pan.


Cut into squares. (If your pizza cutter isn't sharp enough, you might need help from a grownup for this part)




Now you eat it!!

Deep Fried Candy Bars!

Deep Fried Candy Bars! That's usually all you have to say to get someone's attention. I was standing at the fax machine at work this morning and mentioned that I made Deep Fried Candy Bars for dessert last night. Everyone immediately turned to look at me and said, "Deep Fried Candy Bars??!!" I said, "Yup! Jon loves deep fried desserts... deep fried peanut butter & jelly sandwiches, deep fried oreos... pretty much any dessert type thing that I can batter & fry."

I made deep fried candy bars once before, a long time ago, but didn't have a nice 'final' picture. So I made them again to get that pic!



Deep Fried Candy Bars
4 chilled (not frozen) candy bars (I usually use Milky Way, but you can use whatever you like)
1 cup all purpose flour
1/2 cup corn starch
1/4 tsp baking soda
1 tsp vanilla
Milk
Oil for deep frying

Chill the candy bars for a least a couple of hours.
Mix the flour, corn starch and baking soda together.
Add vanilla & milk until you get a batter with the consistency of thin pancake batter.


Heat the oil to 350F.


Remove wrappers from chilled candy bars. Coat completely in batter.


Carefully lower into hot oil and fry until golden brown.




Serve, with ice cream & chocolate & caramel, whipped cream, powdered sugar, or just plain!


Deep Fried Candy Bars! Now you don't have to wait for the county fair to come around!