Normally I make Oreo Truffles using regular Oreos, but this year I found Gingerbread flavoured Oreos! Of course I had to try making them into Gingerbread Oreo truffles using my regular recipe. Boy, oh boy, are they ever delicious! If these gingerbread oreos are going to be a regular holiday staple each year, I’ll be using them for truffles instead of the regular oreos! Don’t get me wrong, the other truffles are tasty too, they’re always a hit whenever I bring them to gatherings. 🙂
I thought the gingerbread flavour suited white chocolate best and I finished them off with a sprinkle of nutmeg!
Crush the Oreos into fine crumbs with a food processor or use a Ziploc bag with a rolling pin/hammer/rock… 🙂
Add the crumbs to a big bowl with the softened cream cheese. I use my Kitchenaid mixer to mix until it was all well incorporated.
Roll the cream cheese Oreo mixture into 1" balls (or whatever size you’d like) Place on a cookie sheet with waxed paper.
Chill in the fridge for about 1 hour.
When your truffles are almost finished chilling, start melting the chocolate slowly. (in the microwave or on the stove)
Drop one or two truffles into the melted chocolate and use a fork to remove them, letting the excess chocolate drip. Place them back on the waxed paper.
Now is when you want to add the toppings, before the chocolate hardens.
Looking for a recipe for delicious Whipped Shortbread Cookies? Well, here you go. This is it! I usually have to make this recipe several times over the Christmas season as my husband and daughters love them! The best part about this shortbread is that it’s so easy to make and only needs three ingredients!
How to make Whipped Shortbread Cookies:
INGREDIENTS:
1 cup softened butter
1 1/2 cups all-purpose flour
1/2 cup powdered sugar (icing sugar)
Maraschino cherry pieces, if desired
DIRECTIONS:
Preheat oven to 350 degrees.
Place softened butter in a bowl, whip with a hand mixer or Stand mixer for one minute.
Add flour 1/2 cup at a time, whipping after after each addition until well incorporated.
Add the powdered sugar and whip again for about 5 minutes (or more).
Place by teaspoonfuls on cookie sheets. Decorate with maraschino cherries, if desired.
Bake in oven for 10 – 11 minutes, or until bottoms are lightly browned.
If you find your cookies are coming out like pancakes, you will need to mix even more. These are not like a regular chocolate chip cookies where you only mix until everything is incorporated. The “secret” to these whipped cookies, is actually the amount of time you spend whipping them. Or if your dough is still powdery/flourlike, you will have to keep mixing. The dough will change from yellowish to more white when it’s ready. I have only ever had one batch not turn out and I’m sure it’s because I got lazy and didn’t whip them long enough.
I thought I’d make up this handy dandy Christmas baking planner to help you in your holiday baking! The planner provides space to write the recipes you want to create, where to find the recipes and a shopping list!
After seeing the Curried Lentil Soup in jars my friend Leslie over at DefinitelyNotMartha.com put together for gifts, I knew I had to do it too! I think they’re perfect for spur of the moment gifts as well as a good idea for teacher gifts. I especially like the fact that the recipient only has to add water and the contents of the jar to enjoy!
I made up these quick labels for the jars if you’d like to use them when you put together the jars.
Now here’s a Christmas fudge recipe that will be great for gift giving! I think it would pair nicely with this Homemade Peppermint Bark!
I’m afraid I’m getting a reputation for only making easy things, but really, if you have to add extra things to your already full calendar, why spend a lot of time creating? It’s the thought that counts, right? Anyways, this recipe is so easy, it only calls for four ingredients. That, my friends, is how you impress on a budget and use minimal effort and time. 🙂
How to Make Homemade Chocolate Peppermint Fudge
INGREDIENTS:
2 packages of 12 oz Wilton Dark chocolate candy melts
1 tsp peppermint extract
1 1/2 cans of sweetened condensed milk
6 candy canes, crushed
DIRECTIONS:
Spray an 8×8 or 9×9 baking dish with non-stick cooking spray.
Pour the candy melts and the sweetened condensed milk into a large microwave safe dish.
Add in the 1 tsp of peppermint extract.
Heat in the microwave for 1 minute and stir. Heat for another minute and stir again. Heat again in 20 second increments stirring until completely melted.
Immediately pour the melted mixture into the baking dish and sprinkle with the crushed candy canes.
Allow the chocolate to cool at room temperature. Once it’s cool, place the baking dish in the fridge, covered, to allow the fudge to completely set.
2packages of 12 oz. Wilton dark chocolate candy melts
1tsppeppermint extract
1 ½Cans of sweetened condensed milk14 oz cans
6candy canescrushed
Instructions
Spray an 8x8 or 9x9 baking dish with non-stick cooking spray.
Pour the candy melts and the sweetened condensed milk into a large microwave safe dish. Add in the 1 tsp of peppermint extract.
Heat in the microwave for 1 minute and stir. Heat for another minute and stir again. Heat again in 20 second increments stirring until completely melted.
Immediately pour the melted mixture into the baking dish and sprinkle with the crushed candy canes.
Allow the chocolate to cool at room temperature. Once it is cool, place the baking dish in the fridge (covered) to allow the fudge to completely set.
Cut into 12 large squares or 24 mini squares.
I sure hope you enjoy this recipe as much as we do!
One of my favourite things to give as gifts is homemade edible goods. In my mind, it’s the perfect little something. It’s a treat as well as a gift that won’t take up room in the recipient’s home!
Today’ I’d like to share this recipe for Peppermint Bark. Not only do I love it because it’s tasty, it’s really simple to make!
How to Make Homemade Peppermint Bark
INGREDIENTS:
270g Bag of Milk Chocolate baking chips
225g Bag of White baking chips
1/2 tsp Peppermint Extract
12 Candy Canes
DIRECTIONS:
Place the candy canes in a food processor and crush. Or place them in a ziploc bag and crush with a rolling pin.
Line a 9×9 pan with parchment paper.
Melt milk chocolate ships in the microwave by heating at 50% for 1 minute and stirring until smooth. Pour milk chocolate chips into the [an and level.
Place in refrigerator for 20 minutes.
Melt white chocolate chips in microwave by heating at 50% for 1 minute and stirring until smooth.
Add peppermint extract to the white chocolate chips, stir.
Pour melted white chocolate chips into the pan on top of the milk chocolate and level.
Sprinkle crushed candy canes over the white chocolate.
Place in refrigerator for 20 minutes.
Break apart into pieces and put the pieces into gift bags for gift giving!
