Posts tagged ‘valentine’s’

February 11, 2011

Oreo Truffles

 

Oreo Truffles

Friday…the most wonderful day of the week!

Okay, so I’m working both Saturday and Sunday this week, but for some reason, I still absolutely adore Fridays, and what better way to enjoy a Friday than with Oreo Truffles. These are, the original truffle…at least for me. They are the absolute first truffle I made and so, stand out in my mind as the best, most chocolaty and most romantic.

I felt compelled to post the picture in black and white just because it seemed more romantic and these truffles are definitely romantic (if you’re still searching for something to serve as dessert on Valentine’s Day). They take only about 15 minutes to make but absolutely taste gourmet.

To those of you celebrating Valentine’s Day this weekend like me, enjoy, and bon appetit!

Oreo Truffles

Ingredients

30 Oreo cookies, crushed
6oz cream cheese
2 (8 ounce) packages Semi-Sweet Baking Chocolate, melted
1 (6oz) package white baking chocolate

Directions

Combine crushed Oreos and cream cheese in the bowl of a stand mixer. Add cream cheese and mix until well blended.
Using a melon scoop, cookie scoop or your hands, create 1Tbsp sized balls.
Place balls on waxed paper and freeze for 15 minutes.
Melt the semisweet chocolate in a bowl over simmering water.
Dip truffles into semisweet chocolate.
Repeat chocolate melting with white chocolate.
Using a whisk, drizzle white chocolate over the truffles.
Refrigerate at least  1 hr.

Source: I have used this recipe for years and know it has been making its way around the internet so I’m really not sure where it originated from, but if you’re the original owner, please feel free to contact me so I can give credit where credit is due.

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February 9, 2011

Peppermint White Chocolate Truffles

 

Peppermint White Chocolate Truffles

Okay, the first thought when I made these and took a picture of them was ‘don’t these little guys look like snowballs’? Maybe this is influenced by the snow apocalypse that we had last week.  Beautiful little snowballs covered in pink (and this is my friend Catherine’s description) “fairydust”. A perfect description for these truffles.

They’re beautiful and absolutely delicious. I’ve always been a huge fan of white chocolate…way more so than dark chocolate and the flavor combination of white chocolate and peppermint is perfect. The only disclaimer to this recipe is please please please make sure the ganache reaches room temperature before refrigerating it. Otherwise it absolutely positively will separate out. Otherwise, these are a cinch to make!

Peppermint White Chocolate Truffles

Ingredients

8 ounces white chocolate, chopped
2 tablespoons heavy cream
1 tablespoon corn syrup
1 teaspoon peppermint extract
1 tablespoon unsalted butter
20 peppermint candies, or 1/2 cup precrushed peppermints

Directions

Heat cream and corn syrup in a heat proof bowl over simmering water. Add chocolate, a little at a time, whisking to combine.
Remove from heat. Add the peppermint extract and the butter, stir slowly until combined.
Let the ganache sit until it reaches room temperature, then cover with plastic wrap and refrigerate for two hours. (Don’t skip the step of bringing the ganache to room temperature, or the butter may separate out !)
Put the peppermint candies in a plastic baggie and crush them with a kitchen mallet until they are in tiny pieces. Place in a small Pyrex dish or a ramekin.
Line a baking sheet with parchment. Using a melon baller or spoon, scoop small balls of ganache and roll in your hands to slightly warm the truffle. Dip in the crushed candy mixture and place on the baking sheet. Refrigerate until firm, about two hours.
Store in a covered container in the refrigerator up to one week. Remove 30-60 minutes before serving.
You can also freeze truffles for up to one month.

Source: My Madison Bistro

February 5, 2011

Raspberry Cheesecake Cupcakes

 

Raspberry Cheesecake Cupcakes

I’m pretty sure that unless a person is lactose intolerant, there is absolutely no way for them to dislike cheesecake. So when my mother approached me the other day to make a dessert for her to take to work for a coworker’s birthday, I immediately thought of cheesecake cupcakes. Of course, Valentine’s Day is on my mind already so I couldn’t just make plain old cheesecake cupcakes, so I searched for a way to make them more festive, and stumbled upon Annie’s version of them that involved swirling raspberries into the top layer of them to create a beautiful finished marbled appearance.

After my mother called me the next day telling me that the cupcakes got rave reviews at work, I knew I had to bring them into work myself. Now, I have this rule about call nights. I always bring in baked goods when I’m on call. It makes call so much more pleasant for both myself (because seriously, who doesn’t want to be eating cheesecake on call between ICU admissions) and for the residents who are on with me.

Now, I usually don’t post blog entries on the weekends, but this post is for my mother….because her coworkers have been tirelessly asking her to bring the cheesecake cupcakes to work again. So here you go mom! Enjoy making these this weekend!

Raspberry Cheesecake Cupcakes

Ingredients

For the crust:
9 Honey Graham crackers
4 Tbsp unsalted butter, melted

For the filling:
16 oz cream cheese, softened
2 eggs
2 tsp vanilla
1/2 cup sugar

For the topping:
6 oz raspberries
2 Tbsp Sugar

Directions:

Preheat oven to 375° F. Line 12 cups of a mini muffin tin with paper liners.
For the crust, break the cinnamon graham crackers into chunks and pulse them in a food processor until they are fine crumbs.
With the crumbs in the food processor, pulse while slowly pouring in the melted butter until combined and resembling wet sand. Divide the crumbs between 12 cups of the prepared mini muffin tin, pressing the crumbs into the bottom and a little bit up the sides to form the crust. Set aside.
For the filling, beat softened cream cheese and egg in a medium bowl or in the bowl of a stand electric mixer until smooth and thoroughly combined.
Add vanilla and sugar, and continue beating until combined. Spoon the filling into each mini muffin cup, filling almost to the top.
To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.
Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
Bake for 15 minutes, until the tops are no longer glossy and the centers are set.
Remove the cheesecakes from the pan and set on a wire rack to allow the cheesecakes to cool about 30 minutes at room temperature.
After 30 minutes, continue cooling the cheesecakes in the refrigerator for at least 1 hour.
Once cool, store cheesecakes in the refrigerator in an airtight container until ready to serve.

Sources: Adapted from: Craving Chronicles and Annie’s Eats

My mother's food styling of Cheesecake Cupcakes