Milk Chocolate Oreo Truffles

There are moments in our lives when we either say things we absolutely believe or we firmly resolve to stop doing something. Things like the promises we make to ourselves or those dig our heels in decisions. But then there comes a time (or at least it hopefully arrives) when you realize just how short-sighted your thinking was. If you are lucky, you get a chance to take back a promise without technically lying. Or you realize you lost more than you gained when those words 'never again' passed your lips. This isn't just some theoretical mumbo-jumbo or something I read in one of those self-reflection books. No, it's just one of those things you sometimes have to learn the hard way. 

Five years ago I began what I will call my 'second running life'. To this day, I not only regret giving up the first one, but also have misgivings about the reasons why. But that's not the story I am going to tell you. No, this one has everything to do with my current second running life. Two years into this second chance life, I ran a half-marathon. At the end of the race I promised and resolved to never run another 13.1 mile race again. I was done with running long distances. Done with doing all the long training runs in the summer heat and humidity. I convinced myself I had neither the physical nor mental endurance nor the desire to make all the necessary sacrifices. And then last spring, maybe in a moment of deliriousness, I decided to take it all back and train for another half-marathon. Of course, I wasn't going to run in just any race. Nope. I would run that same hilly course again. In the weeks leading up to the race, I was running the fastest (relatively speaking) and strongest I had in years. So I set a time goal for myself (because that's what I do, set goals). In the days leading up to the race, I was weather obsessed. I may have checked the weather at least fifty times a day. As if just by checking it, it would change. The early in the week rain and thunderstorms were still forecasted an hour before the race start. Fortunately the wasn't a thunderstorm, but unfortunately it didn't rain enough. Because the rain would have been a welcome relief from the Southeast Asia-like oppressive heat and humidity. Sauna-style weather is my nemesis. And I let it get to me. Having to run through a gaggle of geese and navigate around parts of the path flooded by the river didn't even phase me. While I finished the race slightly faster than the one ran three years back, I didn't meet the goal I had set for myself. It took me a little more than twenty-four hours before I could put the whole race experience in perspective and stop beating myself up. When I finally gave myself some credit for having both the strength and courage to see the error in my thinking from three years back, I also allowed myself to feel a little bid of pride for having the perseverance needed to get through a 13.1 mile run. At the moment, I don't know what race distances are in my future. I only know that I will run for as many years as this aging body of mine will let me. More importantly, there was a bigger lesson learned. I am not going to give up something that adds value to my life, even if it's physically and emotionally hard sometimes. Because the good definitely outweighs any temporary not so good.

Other than a diet soda, I was craving chocolate after the race. Two things I had deprived myself of in the week leading up to it. When I finally got home I inhaled two candy bars. Not the best post-race eating choices, but I thought 'what the heck'. My insatiable craving for chocolate continued for another forty-eight hours. Although I showed considerable restraint. Until I made these irresistible Milk Chocolate Oreo Truffles, that is. 

There must be hundreds of recipes for Oreo Truffles. Some are made with only Oreos, cream cheese and chocolate. Some have flavored extracts and/or salt added. Some are finished with crushed Oreos, sprinkles, or more chocolate. Some are dipped in milk chocolate, while others are dipped in either dark or white chocolate or a combination of all three. There are even ranges in the amounts of cookies and cream cheese used to make them. In other words, there are an almost endless number of variations to Oreo Truffles. I am simply going to call my version Milk Chocolate Oreo Truffles. And if I might be so bold, I am going to tell you this is THE ONE you want to make. 

If you are an Oreo lover, you definitely want these Milk Chocolate Oreo Truffles in your life. 

To make these truffles you will need 44-46 regular sized Oreos, eight ounces of cream cheese (slightly softened), a half teaspoon of vanilla, a quarter teaspoon of kosher salt, and a pound of milk chocolate. Using a good quality milk chocolate, one that can be used for melting will create the most beautiful as well as most melt in your mouth delicious truffles. Bags of chocolate chips, candy melting wafers, or almond bark, no matter if you add coconut oil to it or not, will not yield the same results. Trust me, they won't. 

The Oreos are pulsed in a food processor until they turn into fine crumbs.  After using a hand held mixer to beat the cream cheese, vanilla, and salt to creamy consistency, the cookie crumbs are mixed in using a spatula. If you think your mixture is too wet, ground up a couple more Oreos. You want the mixture to have a scoopable into balls, hold their shape consistency.

I love using an ice cream scoop when working with cookie dough and making these truffles. They help to create uniform balls and aren't as messy. Once the balls are formed with the ice cream scoop, you can roll them in your hand until they are smooth and round. But you don't have to. Personally, I wanted these Milk Chocolate Oreo Truffles to have a slightly homemade look to them. If I wanted a candy store finished look, I would have rolled them. 

The truffles need to chill in the refrigerator for at least an hour. However, I would recommend chilling them for at least ninety minutes (or longer if you want). The firmer the balls are, the least likely they will be to fall apart when dipped in the warm melted chocolate.

After the Oreo truffles are dipped in the melted chocolate, use a pastry bag to create various finishing touch designs. Nothing fancy, just some fun lines, swirls, squiggles, and criss-crosses. Or instead of finishing them with more melted milk chocolate, you could also use melted white and/or dark chocolate for a more dramatic look. The truffles can all be the same look or they can all be different. Whatever makes your heart happy!

This recipe makes somewhere between 34 and 37 one inch truffles. I think someone may have tasted some of the Oreo mixture, so that's why there is such a range here. These are a little on the rich side, so the smaller one-inch sized truffle is just about perfect.

If it's not a hot or humid day, I prefer to let my dipped truffles set up naturally versus putting them in the refrigerator. However, once set, the truffles should be chilled until ready to serve. Note: Take out of the refrigerator at least 30-60 minutes before serving for the creamiest textured eating experience.

The Milk Chocolate Oreo Truffles are a cross between a cookie and a candy but have an almost dense, creamy cake-like texture to them. In other words, they are the most perfect little bites to quench almost every craving for chocolate you might have! So if you are looking to satisfy a craving for chocolate or want to experience a moment of pure bliss, indulge yourself and eat one or possibly two of these amazing truffles. 

Recipe
Milk Chocolate Oreo Truffles
Makes 34-37 one-inch truffles

Ingredients
44-46 Oreos (See Notes)
8 ounces cream cheese, slightly softened
1/2 teaspoon vanilla
1/4 teaspoon kosher salt
16 ounces good quality milk chocolate (See Notes)

Directions
1. In the bowl of a food processor, pulse the Oreos until they have a fine crumb consistency.
2. In a medium sized bowl, beat the cream cheese, vanilla, and salt until light and creamy.
3. Add the Oreo crumbs to the cream cheese mixture. Using a spatula, mix thoroughly to blend. 
4. Using a small ice cream scoop, make the truffle balls. Place on a baking sheet lined with parchment paper. Note: You can roll the scooped balls in your hand until smooth if you want a 'candy store' look. 
5. Place the pan of truffle balls in the refrigerator for at least 90 minutes.
6. Melt the chocolate using the microwave or double boiler method.
7. Dip the chilled truffle balls into the melted chocolate. Drizzle with additional chocolate using a pastry bag or top with crushed Oreos or sprinkles.
8. Allow the chocolate to set completely on the truffles before returning them to the refrigerator.
9. Remove the truffles from the refrigerator 30 to 60 minutes before serving. 
10. Store any leftovers in the refrigerator.

Notes: (1) The Family size package of regular sized Oreos (1 lb. 3 oz or 541 g) is what I used to make these truffles. You may end up with 4 to 6 extra Oreos. If you want a crushed Oreo finish to the top of your truffles, use the unused Oreos. (2) I buy my chocolate from a local candy store. There are many good quality chocolate options available at some specialty stores, Whole Foods, and on Amazon.

Peppermint Creams

Whether or not it has anything at all to do with the candy cane, confections during the holidays seem to call for ones made with peppermint. As much as I absolutely LOVE the second version of this Peppermint Bark and these Peppermint Chocolate Dipped Oreos, I wanted another peppermint option to go into my soon to be created holiday gift boxes. And Peppermint Creams would make for a great, first-time appearance.

While they take a little more time to make than Peppermint Bark, these Peppermint Creams are hands-down so-o-o much better than store-bought ones! At least a thousand times better. 

Instead of making these Peppermint Creams in a traditional round shape, I decided star-shaped ones would be perfect for the holidays. Not just because I needed to justify my recent purchase of the "I didn't need but had to have" set of star biscuit cutters, but because stars are so festive. Regardless of which shape you decide to make yours into, you will literally and figuratively see stars when you take your first taste of these creamy peppermint center enveloped in a rich semi-sweet chocolate confections. The deliciousness factor of these Peppermint Creams is off the charts!

Instead of topping these Peppermint Creams with some finely chopped candy canes (or peppermints), sprinkles, or flaky sea salt, I drizzled the chocolate dipped creams with a little more chocolate. 

After looking at a half-dozen or so recipes for peppermint creams (or patties), this recipe is an adapted version of ones inspired by two food bloggers I admire. While I kept the core ingredient amounts similar, I decided to go with melted instead of room temperature butter. In addition to using some vanilla and kosher salt (as suggested by one of the bloggers), I added two Tablespoons of sweetened condensed milk to ramp up the creaminess factor of the Peppermint Creams. 

From a technique standpoint, I made two relatively simple changes. First, I sifted the confectionary sugar. No one wants the creaminess factor to be thwarted by little 'balls' of confectionary sugar. Second, I mixed all of the ingredients for the peppermint cream mixture before adding in the confectionary sugar. I wanted to not only ensure they were well blended, I thought it would be a better medium to receive the confectionary sugar. 

The Peppermint Cream mixture resembles a soft play-doh. It rolls out easily between two sheets of parchment paper. Once cut, the peppermint creams are placed parchment paper lined baking sheets, then covered with plastic wrap before chilling in the refrigerator for 30 to 120 minutes. Note: Recommend chilling for at least 60 minutes. 

The chilled Peppermint Creams get dipped in melted chocolate. 

Then drizzled in a little more chocolate. It's the holidays after all. 

Once the chocolate sets, carefully trim the Peppermint Creams from any melted chocolate strands. 

They can be stored at room temperature or in the refrigerator in a tightly sealed container. Place sheets of wax paper or cellophane between the stored layers of Peppermint Creams.

These are heavenly! Not that my opinion should be taken as some kind of undebatable, non-negotiable truth, but I may have consumed more than my fair share of peppermint patties, peppermint creams, and Junior Mints over the course of my lifetime thus far. I have probably eaten your shares as well. Which would make me eligible for peppermint cream expert status.  So when I say these homemade Peppermint Creams put any store bought version to shame, my over-experienced peppermint cream loving palate stands firmly behind this claim.

Recipe
Peppermint Creams (original inspiration for the Peppermint Creams came from Amanda Fredrickson's Homemade Peppermint Patties recipe)
Makes 68-70 one inch round or star shaped mints 

Ingredients
5 cups (550 g) confectionary sugar, sifted 
3 Tablespoons corn syrup
3 Tablespoons (45 g) unsalted butter, melted and cooled
2 Tablespoons sweetened condensed milk
2 teaspoons peppermint extract
1 teaspoon vanilla
1/2 teaspoon kosher salt
2 Tablespoons water
16-18 ounces semi-sweet or milk chocolate

Optional: Flaky sea salt, chopped peppermints or peppermint candy canes, and/or chocolate sprinkles

Directions
1. Line two large baking sheets with parchment paper and set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment add in the corn syrup, melted butter, sweetened condensed milk, peppermint extract, vanilla, water, and salt. Mix to blend for 3-5 seconds.
3. Add in sifted confectionary sugar. Beat on low speed and gradually increase to medium speed. Mix until it comes together in a play-doh like texture ball. Note: If mixture is too stiff, add a little more water, one teaspoon at a time. Be careful not to add too much liquid.
4. Transfer dough to a large piece of parchment paper. Knead briefly.
5. Place another piece of parchment paper over the top of the dough and roll out to 1/4" thickness. 
6. Using a 1", 1.5" or 2" metal cookie cutter, cut out stars or rounds. Remove cut out shapes with an offset of small spatula. Place on prepared baking sheets. Note: Keep rolling out the scrapes of the peppermint cream dough until you have used as much of it as possible.
7. When one sheet is full, cover tightly with plastic wrap and place in the refrigerator. Chill peppermint creams for at least 30 minutes or up to two hours. Note: Recommend chilling them for at least an hour.
8. Melt chocolate in a glass bowl using either the double boiler or microwave method.
9. Using a fork, carefully dip the peppermint creams in the melted chocolate one at a time. Place dipped peppermint creams on a large board or baking pan lined with parchment paper.
10. Allow the chocolate to set up on the dipped peppermint creams (approximately 45-60 minutes). 
11. Trim away any chocolate strands if you drizzled chocolate over the top of the Peppermint Creams.
12. Serve immediately or store in an airtight container. (Note: Peppermint Creams can be stored at room temperature for up to 2 weeks or in the refrigerator for up to a month)

Notes: (1) Rather than using the traditional round cookie cutter, I used this metal star cookie cutter. (2) Recommend not rolling out your dough less than or more than 1/4" thick. If too thin, will be a tad difficulty removing from cookie cutter (although it may not be an issue with a round one). If too thick, the ratio of peppermint cream to chocolate won't be balanced. (3) I finished these Peppermint Creams with a chocolate drizzle. You can finish them with crushed peppermints (or candy canes), sprinkles, or sea salt. If finishing with any of those options, sprinkle on before the chocolate sets up. (4) Your yield will depend on the size cookie or biscuit cutter used. (5) Use a good quality Peppermint Extract. I like this one made by Nielsen-Massey.

Grazing cows on a farm somewhere in southern Kentucky. (November 2018)

Chocolate Bark with Roasted Almonds & Roasted Sunflower Seeds

With recipes for Sea Salted Dark Chocolate Sunflower Seed Bars and Roasted Almond Chocolate Bars already posted on the blog, why on earth would I post one for Chocolate Bark with Roasted Almonds & Roasted Sunflower Seeds? Could it be because I believe there is no such thing as having too much chocolate in your life? In moderation, of course. Or could it be because I secretly harbor a desire to start a 'give out homemade treats for Halloween' movement? Okay, so maybe this idea is a few centuries too late. But hey, doesn't history sometime repeat itself? For an idea like this, one could only wish. If, like me, you are always a bit curious about the origins of rituals and traditions, the article "History of Trick-or-Treating" is a pretty good one.

Unlike the other chocolate bar recipes on the blog, this one has a more rustic versus refined look to it. There is just something rather appealing about a perfectly imperfect platter of uneven, broken pieces of chocolate filled with roasted whole almonds, roasted/salted sunflower seeds, and topped with a sprinkling of sea salt to ramp up the flavor of the chocolate.

With the exception of some guidelines on ingredient proportions, you can use any combination of nuts to make a nutty chocolate bark. Although I will have to say, the almonds and sunflower seeds are a really good combination. Sunflower seeds usually come packaged as roasted and salted, however, would high recommend roasting the almonds (see Note below) before mixing them in the melted chocolate.

In some of the other bark and bar recipes I have shared, I suggest you coarsely chop the nuts. But not here. You want to leave the almonds whole.

Honestly, I think the ingredients in this Chocolate Bark with Roasted Almonds & Roasted Sunflower Seeds qualify for being healthy. Or at least good for you!

Unlike the other chocolate bar recipes, this one uses a technique Jacques Torres recently shared in the 2018 Holiday Baking Issue of Food and Wine. Although instead of setting the bowl of chocolate over simmering water, I used the microwave. The technique (watch it here) uses an immersion blender to whip the partially melted chocolate. By slightly reducing the temperature of the chocolate, the set chocolate will retain its' sheen. Note: I used a hand held mixer with great results.

Mix in the nuts and seeds into the melted chocolate and immediately spread out on a large baking sheet lined with parchment paper. Surprisingly the chocolate sets up relatively quickly so lightly sprinkle with sea salt as soon as you spread the chocolate mixture out to about a half inch thickness. Let the pan set at room temperature for five minutes before transferring to the refrigerator to finish the setting process.

You can break up the chocolate into pieces using your hands or with a knife. 

It takes well under an hour to make this  Chocolate Bark with Roasted Almonds & Roasted Sunflower Seeds! Making it one of the easiest homemade treats to have in your repertoire.

Already I am thinking this bark would be a perfect addition to my holiday cookie and candy gift boxes and platters. Chocolate Bark with Roasted Almonds & Roasted Sunflower Seeds wrapped up in a cellophone bag and ribbon would make for a great hostess gift anytime of the year, as nothing speaks the language of love louder than a homemade confection. Especially ones made with chocolate. 

Recipe
Chocolate Bark with Roasted Almonds & Roasted Sunflower Seeds

Ingredients
16 ounces (452 g) good quality dark chocolate (60-70% cocoa), chopped
4 ounces (113 g) good quality milk chocolate, chopped
1 1/4 cups (6 1/2 ounces, 184 g) whole almonds, roasted
3/4 cup (3 5/8 ounces, 104 g) roasted and salted sunflower seeds
Sea salt for finishing

Directions
1. Line a large baking sheet with parchment paper. Set aside.
2. In a medium sized bowl, add both chocolates. Place bowl in the microwave and melt on high for 1 minute. Remove from microwave and stir. Return bowl to the microwave and melt on high for another minute, stirring again. If small pieces remain, beat chocolate with handheld beaters or an immersion blender until all of the chocolate has melted. If after beating the chocolate is not completely melted, return to microwave and melt in 15 second intervals. 
3. Stir in the roasted almonds and roasted/salted sunflower seeds into the melted chocolate until all of the nuts/seeds are coated.
4. Spread the chocolate/nut mixture on the prepared baking sheet. Using an offset spatula, spread mixture to about a 1/2" thickness. Lightly sprinkle with flaky sea salt. Allow to sit at room temperature for 5 minutes.
5. Place pan of bark in the refrigerator for up to 10 minutes to allow the bark to fully set up. Try breaking off a piece to determine if it has fully set.
6. Using a bench scraper or knife, cut the bark into pieces. 
7. Serve immediately or store in a covered container for up to 10 days. Note: Could also package pieces in cellophone bags tied with ribbon.

Notes: (1) To roast almonds, preheat oven to 350 degrees (F). Spread almonds out on a baking sheet. Roast for 10 minutes. Remove from oven and allow to cool to room temperature. (2) Instead of using a combination of dark and milk chocolate, can use all dark chocolate. (3) The quality of your chocolate matters. I buy chocolate disks from a local confectionary. Whatever you do, do not use chocolate chips to make this bark. (4) Store in a sealed container, the bark will remain fresh for up to two weeks.

On the grounds of the Mission San Xavier del Bac in Tucson, Arizona (October 2018)

Turtle Fudge

The first piece of fudge I ever had came from a fudge store in Wisconsin Dells, Wisconsin while on a family vacation. On one of the nights we all piled into the car and went into town to look for souvenirs and buy postcards. As we walked through town a strong, an intoxicating aroma of chocolate filled the air. One couldn't help but be reeled into the fudge shop. A huge white marble slab topped with a humungous mound of chocolate fudge sat in the store's window. The most irresistible sight for young eyes.  Cut into one big piece, the fudge was packed in white boxes having a plastic knife tucked inside. These boxes were the epitome of the expression 'good things come in small boxes'. My childhood taste buds thought it was the BEST fudge in the entire world. Our box of chocolate fudge usually didn't last the week. So on the last night of the vacation, we made a second trip into town to get another one to bring home just so our taste buds wouldn't forget this creamy chocolate deliciousness. It would be another year before we returned back. From a child's perspective, a year is a lifetime.

To this day, anytime anyone travels up to Wisconsin Dells, I tell them to get some fudge from the shop in town. Some things don't change. Like the quality of fudge in those summer vacation towns.

In my pile of recipes collected over the years, there were three fudge recipes. I could only remember making two of them. However, I wasn't sure which one I recalled as being the BEST one as it has been awhile since I have made fudge. It may not have mattered which one I chose as I was going to make changes to it anyway. 

Homemade fudge is usually made with either cocoa or chocolate chips. This one uses chocolate chips. Semi-sweet chocolate chips. The addition of nuts is usually a personal preference. This one uses roasted pecans rather than the more traditional walnuts. Here in the midwest we have a candy called 'turtles'. These chocolate, caramel, pecan confections are addictive. As if chocolate fudge wasn't addictive enough, I decided to add caramel to the recipe as well.

Truth be told it does drive me a little crazy when recipes are quasi-specific. Fudge recipes, like this one, are often quasi-specific. Meaning they don't all require the use of a thermometer, relying instead on 'boiling time'. So I apologize in advance if this Turtle Fudge recipe makes any of you a bit crazed. The good news is you will only feel this for a short while. Once euphoria sets in when you taste this fudge you, your temporary craziness won't matter.

Have all of your ingredients measured out and your pan lined with parchment paper before you begin making the fudge. The cooking process moves rather quickly. Use the heaviest bottomed pan you have, one that distributes heat evenly (I used a copper pan). Rather than using a wooden or metal spoon to stir the cooking mixture, use a good rubber spatula. 

The addition of caramel takes this fudge to an even higher level of richness. If using, buy a high quality, thick store-bought or homemade caramel sauce (one you really love). If not using, add the pecans into the fudge mixture when you mix in the butter, marshmallow cream and chocolate chips. And if you don't like nuts, leave them out. Or if you don't like pecans, use walnuts or macadamia nuts. Just remember to roast them before using.

Maybe the hardest part of making this Turtle Fudge is waiting for it completely chill in the refrigerator. Or maybe it's showing restraint and eating only a couple of pieces. 

Recipe
Turtle Fudge

Ingredients
1 small can (5 ounces) evaporated milk
1 jar (7 - 7.5 ounce) marshmallow cream
4 Tablespoons unsalted butter, room temperature
1 1/2 cups (300 g) granulated sugar
1/4 teaspoon kosher or sea salt
2 cups (12 ounces) semi-sweet chocolate chips
2 teaspoons vanilla
1 cup (108 g) pecan halves, roasted, and coarsely chopped
3-4 ounces good quality caramel sauce

Directions
1. Line an 8" x 8" pan with parchment paper. Set aside.
2. In a heavy bottomed medium sized, add in the evaporated milk, sugar, and salt. Over medium-high heat, bring to a rolling boil, stirring constantly with a rubber spatula. Boil mixture for 6 1/2 minutes stirring constantly.
3. Remove from heat and immediately add in vanilla, marshmallow cream, and chocolate chips. Stir until smooth and chocolate has melted. Do not over mix or mixture will begin to stiffen.
4. Working quickly pour half of the fudge mixture into the pan. Drizzle on half of the caramel sauce and half of the pecans. Pour remaining fudge and top again with the remaining half of the caramel sauce and pecans.
5. Allow to set out until slightly cooled. Approximately 20 minutes.
6. Cover with plastic wrap and chill for at least 4 hours or overnight.
7. Cut into 1 inch squares. Place cut squares in small sized paper cups.
8. Serve slightly chilled and enjoy.
9. Store fudge covered in the refrigerator for up to a week. If it lasts that long.

(1) I used the Fat Toad Farm Traditional Goat's Milk Caramel Sauce. (2) I like to eat chilled fudge, thus the recommendation to serve it that way. After you chill, cut into squares and put into candy papers, you can also serve it room temperature. However, would recommend storing it the refrigerator and taking out a couple of hours out before serving.

Rocky Mountain National Park (September 2016)