Thursday, March 8, 2012
I Feel Naughty Coming On
Who wouldn't feel naughty - this week is the 100th birthday of Oreo cookies! Right now you may think you are reading some other blog but no, it's me, the cardiologist's wife. The one who urges you to exercise and give up fat and sugar. But when someone or something beloved turns 100, we have to celebrate.
I am not usually a fan of store bought cookies. They just aren't as good as something you baked yourself, especially nice and hot from the oven. To be honest, I really don't eat Oreos very often now (maybe once a year at Christmas) and didn't as a kid either. I am impressed with the success of Oreos however. How many companies have products that have stood the test of time for 100 years? Indeed, how many businesses last more than a few years? Coca cola is over 100 years old and Welch's jellies and juice drinks have been around 100 years but the 100 club has few members.
Just in time to celebrate, I'm going to share the recipe of my most popular cookie at our annual Christmas cookie party - the Oreo truffle. They are super easy to make and no baking required. You've been warned - no fat, sugar or preservatives are spared. They are rich and indulgent and can be decorated to suit any holiday or occasion.
1 package Oreo cookies, not double stuffed though you could use the vanilla ones if you like
1 8 oz. package cream cheese, let come to room temperature so it is softened
1 package almond bark
Process the cookies in a food processor until they resemble coffee grounds, trying not to eat too many. Place crumbs in a large bowl. Thoroughly mix in the cream cheese until you have a ball of dough. Using a teaspoon, scoop out a bit of dough and roll it into a smooth ball. It should be about an inch in diameter. Set on a wax paper lined cookie sheet. When all the dough is rolled, place the cookie sheet in the refrigerator about an hour to chill. They dip better chilled. When ready to dip, melt the almond bark in a microwave safe bowl according to package directions. Dip the Oreo balls in the melted almond bark and return to the wax paper to dry. You can sprinkle them with all kinds of decorative sugar or drizzle with colored icing at this point, your imagination is the limit. Store in the refrigerator but let come to room temperature to serve. If the balls are too crumbly as you dip them, you didn't mix in the cream cheese well enough. Also, be careful to follow the directions on the almond bark package. Don't try to add liquid food coloring to the almond bark or it will seize up and not melt. I learned that the hard way and had to throw out a package of almond bark and make another trip to the store. By the way, it probably won't take an entire package of almond bark to cover the truffles, so melt a few chunks at a time.
So there, go ahead and celebrate! I bought a package of Oreos to take to the swim meet this weekend to share with everyone. I'm too lazy to make the Truffles today.