Tuesday, December 25, 2007

Oreo Truffles

These little treats were very tasty but they were kinda difficult to make. I froze them overnight to harden up and so they would be easier to dip. I took them out a little before I was to dip them but when I went to dip them they were to soft. I also couldn't get my chocolate to melt. I did it in 15 second intervals and it never got dippable and the more I put it in the microwave it kept getting hard. Luckily I had some of the almond bark left over from something else and it worked just fine. They may not look really pretty but they were really yummy and luckily I left with an empty plate!
The recipe is from Kraft but it has also been talked about on the What's Cooking board I frequent.

1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, melted

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Tuesday, December 11, 2007


Wow this recipe is so good! I have been dying to make it but my husband isn't a big sweets person and I knew I shouldn't eat the whole thing myself. Luckily for Wednesday night church, people sign up to bring desserts so I quickly signed up so I could try this out. I took a little bite but that bite was soooooo good. I can't wait to have a full piece tomorrow! I got this recipe from Paula Deen.
Caramel Apple Cheesecake Bars with Streusel Topping
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar, plus 2 tablespoons, divided
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping

Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.
Yield: approximately 3 cups