Oreo Truffle Reindeer Noses

It is that time of year where baked goodies are given and received, and where for a few weeks we turn a blind eye to the calorific content of everything...that is until new year resolutions come into play.  Like my fellow co-workers, I like to bring home-made sweets for the office.  Not only is it simple and fun for me to make, but most importantly it is safe on a student's pocket book!

This year, I finally caved in and made everyone's favorite (including mine): the Oreo truffle.  My friends insisted on how easy these are to make and with merely three ingredients, I could not agree more!  That is, after I tackled a slight problem with the Oreos and the blender.  Despite this slight set back, they taste delicious and are a quick and easy gift for everyone on your Christmas list!

Ingredients

1 package Oreos
1 8oz bar cream cheese
Almond bark chocolate

Directions

1. Place Oreos in a large Zip-loc bag and smash with a rolling pin until they are fine crumbles.

2. Add cream cheese and mix well.  Although a little messy, it is much easier to mix with your fingertips.
3. Roll mixture into balls, approximately 3/4 - 1 inch in diameter.
4. Place balls on a baking sheet covered in parchment paper and refrigerate for 2 1/2 - 3 hours to harden.

5. Remove from fridge and melt almond bark chocolate in microwave according to manufacturer's directions (3 large squares will cover approximately 20-25 balls).
6. Using a fork, dip each ball into the chocolate, ensuring full and even coverage.  Place ball back on parchment paper to dry, using a toothpick to remove the fork from the ball.
7. Top the balls with sprinkles, crushed Oreos, or nuts to add variety.
8. Allow balls to dry for at least 1 hour.  Place in cellophane bags with a holiday label and enjoy!
(Recipe adapted from cookingwithk.net)
 
Yields approx. 45 balls

TIPS

- I was told to use a blender to crush the Oreos, however I found that they got stuck at the bottom and caused the processor to become hot.  Thus, the old fashioned bag and rolling pin works great!
- When smashing the Oreos, do not place all of the cookies in the Zip-loc bag at one time.  Instead, add 1/3 of the cookies to the bag at each time to ensure fine crumbles.
- Allow cream cheese to soften before trying to mix it with the Oreos by removing from fridge 1 hour prior to using.
- White or brown chocolate may be used.  I used mostly brown, however I made 15 Rudolph noses by adding 8 drops of red food coloring to the white chocolate.

Bon appétit!

Egg, Bacon, and Cheese Breakfast Ring

Looking for the perfect breakfast that will please the whole family?  Look no further!  This easy and delicious start to the day will be a great hit on Christmas morning with all ages!

Ingredients

1 can crescent rolls
5 eggs
1/4-1/2 cup cheese, shredded
6 slices bacon
Parchment paper

Directions

1. Cook bacon according to manufacturor's directions.
2. Scramble eggs.
3. On a pizza pan covered in parchment paper, lay the crescent rolls in a star formation.
4. Place cooked bacon in a circle around the center of the ring.
5. Place half of the scrambled eggs on top of the bacon, add half of the shredded cheese.
6. Add the remaining scrambled eggs and cheese.  Top with salt and pepper to taste.
7. Fold the pointed tips of the crescent rolls into the center, pressing all of the points and sides together with fingertips.
8. Bake at 375F for 15-20 minutes or until crescent rolls are slightly brown.

9. Enjoy with hashbrowns and a glass of orange juice (or mimosa)!!
(Recipe adapted from: navywifecook.com)

Serves 4-5 people

TIPS

- Replace bacon with sausage meat or add hot sauce for an extra tang!


Bon appétit!

Thanksgiving: Cauliflower Soup & Cranberry-Almond Crumble

Happy belated Thanksgiving!  I hosted my very first Thanksgiving this year, and thankfully everything turned out perfectly!  I have decided not to post about the turkey and all the trimmings as everybody already knows how to cook their favorite delights, so I am going to share my appetizer and dessert recipes.  These are both incredible easy and of course delicious, and are sure to add a little variety to your next Thanksgiving, or even a casual family dinner.

Ingredients for cauliflower soup

1 tbsp extra virgin olive oil (EVOO)

1 clove garlic, pressed

1 Granny Smith apple, peeled and chopped

1/2 onion, chopped

1/2 head cauliflower, cut into 1/2-1 inch florets

3 cups chicken broth

1/4 cup chopped almonds

Pinch of oregano

Directions

1. Heat EVOO in a large pot over medium heat.

2. Add onion and garlic and heat for 5 minutes, or until soft.

3. Add cauliflower, apple, and almonds, stirring constantly for 2 minutes.

4. Add broth and oregano, bringing mixture to a boil.

5. Cover pot and allow to simmer over low heat for 45 minutes.

6. Puree soup and serve with freshly ground pepper and a piece of artisan bread.
(Recipe adapted from foodandwine.com)

Serves 4 people

TIPS

- I was a little skeptical about the cauliflower soup, but it is far tastier than one may think!
- The original recipe calls for leeks, however the grocery store did not have any at the time, so I substituted with an onion.

Ingredients for cranberry-almond crumble

6 oz flour

3 oz butter, room temperature

2 oz sugar, plus 1 tbsp extra

Pinch salt

1 Granny Smith apple, peeled and sliced

1 Honeycrisp apple, peeled and sliced

1 pear, peeled and sliced

6 oz fresh cranberries

1/4 cup chopped almonds
1-1 1/2 cups water

Directions

1. Place cranberries and water in small saucepan.  Cover saucepan and cook on medium heat for 5-10 minutes until soft and most of the water has evaporated.

2. Place flour in large bowl.  Cut butter into small pieces and add to flour.
3. Use the rubbing method: Rub mixture between fingertips until the mixture is crumbly with no large clumps.  Add sugar and salt, mix well.
4. Wash, peel, and slice apples and pear.  Lightly grease a 8x8 Pyrex dish, and evenly layer the fruit in the bottom.
5. Evenly place almonds and cranberries on top of the fruit.  Sprinkle 1 tbsp sugar on cranberries.
6. Top with crumble mixture and place in oven at 375F for 20 minutes, or until crumble is a light brown color.

7. Remove from oven and enjoy warm or cold with vanilla ice cream or plain yogurt.

Serves approx. 10 people

TIPS

- In the first step, cranberries should only just be covered, they should not be swimming in the water.
- Additional sugar is sprinkled on the cranberries to offset their tartness.
- Leftovers store well in the fridge in a covered container.

Bon appétit!