Friday, March 20, 2009

Foodie Friday: Coming Soon!

I didn't get to cook anything fun this week, but tonight I am staying in and having a bake-a-thon with Jodi to help her with goodies for her fiance's 30th birthday party.

On the menu:

1 pkg. (1 lb. 2 oz.) Oreo Chocolate Sandwich Cookies, finely crushed, divided
1 pkg. (8 oz.) Cream Cheese, softened
2 pkg. (8 squares each) Baker's Semi-Sweet Baking Chocolate, melted

  1. Mix 3 cups of the cookie crumbs and the cream cheese until well blended.
  2. Shape into 42 (1-inch) balls.
  3. Dip balls in melted chocolate.
  4. Place on waxed paper-covered baking sheet.
  5. Sprinkle with remaining cookie crumbs.
  6. Refrigerate 1 hour or until firm.
  7. Store any leftover truffles in tightly covered container in refrigerator.

Yield: 42 Truffles.

Red Velvet Cookies {from Bakerella}
1 Box red velvet cake mix
1/2 Cup butter, softened to room temperature
2 Eggs
  1. Preheat oven to 350 degrees.
  2. Mix ingredients until combined.
  3. Drop spoonfuls of cookie batter onto baking sheet about two inches apart.
  4. Bake for 10-12 minutes.
  5. Cool.
Cream Cheese Filling
1/2 Cup butter, softened to room temperature
1 8 oz. Package cream cheese, softened to room temperature
1 1lb. Box of confectioner's sugar
1 tsp Vanilla
  1. In a mixer, cream butter, cream cheese and vanilla.
  2. Gradually add sugar and mix until smooth.
Makes about 24 cookies or 12 cookie sandwiches

And then we're also going to make traditional chocolate cupcakes with chocolate icing. I say traditional but sometimes I get a wild streak mid-baking so we'll see! Stay tuned and I'll post the results and reviews tomorrow!

Happy Friday!

1 comment:

Elizabeth said...

You wont regret making the oreo truffles. My best friend De made them for a Christmas party this year and they were like little balls of heaven.