Oh Monday, you're back .. sigh. This weekend just flew by - I hope you all enjoyed the holiday weekend. Easter is one of my favorite holidays. Pretty colors, family, sweets, no pressure - what more could you want?
Baking truffles with my bestie has become an Easter eve tradition. We both have busy schedules so it's a perfect opportunity to drink wine & catch up. This year we had an extra special new guest join us. Meet Finn, the besties new pup!
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| Doesn't he just melt your heart? |
The truffles are super easy to make, a bit time consuming, but even the most domestically challenged can handle them.
Oreo Truffles
Ingredients:
1 package of Oreos - we used regular and mint
1 package of cream cheese
2 packages of Bakers Chocolate
Instructions:
Put the Oreos into a food processor and grind them up. If your food
processor is big enough, add in the cream cheese to form a dough like mixture. If you have a baby food processor, use a hand held mixer to mix the cream cheese and Oreos.
Lay parchment paper over a cookie tray. Roll the Oreo cream cheese mixture into little balls. The smaller the better, it makes for easier dipping.
Put them in the refrigerator for an hour or so. If you used a flavored Oreo (like mint) - cool for longer. For some reason the flavored ones seem to have more cream which makes them a little more gooey.
Melt the Bakers chocolate in a double boiler (I think the microwave burns the chocolate a bit no matter how often you stir it). Dip the truffles in the chocolate & let cool.
If you want to add a little flair melt some white chocolate, add food coloring, and use a fork to drizzle over the truffles.
This year we got a bit ambitious and added a second recipe to the agenda
Ingredients:
1/2 cup cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons lemon zest
1/4 cup lemon juice (about 2 lemons)
Instructions:
Preheat oven to 350 degrees. Spray the bottom and sides of an 8-inch square pan with non stick spray.
In a large bowl cut the cold butter into the cookie mix with a fork or pastry blender.
Stir in the egg until the mixture is crumbly.
Press half of the dough into the bottom of the greased pan and bake it in the oven for 15 minutes.
In a small bowl mix the sweetened condensed milk, lemon zest, and lemon juice until thick and combined.
Spread lemon mixture over baked crust and evenly crumble remaining dough on the top.
Bake another 25 minutes or until the top is golden brown. Let cool and refrigerate for 30 minutes or until set. Cut into bars and store in the refrigerator.
These we're both a hit and not overly complicated. Difficult recipes and wine are just not a great combination for me. Here are some Easter photos with some of my favorite boys ;)
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| My cousin Ashton - can't believe he's 8 now! |
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My handsome nephew Bryan & his pretty mama (my sister) Jane!
Don't you just love his outfit? |
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| The BF and I in a post-Easter food coma. We're normal, I swear.. |
Hope you all survive this Monday!
xx,
Carolyn
