Let's wrap up this week of Mexican food with something sweet. Make it a no-bake as well, and you have yourself a deal! These moist, lemon-y, fruity, faux-truffles would be a perfect Mother's Day treat.
I love Oreo truffles. I don't really consider Oreo truffles "real" truffles, simply for the reason that real truffles take quite a bit more work. For example, here's a Gordon Ramsay recipe for truffles:
As you can see, his recipe calls for some work on the stove, straining, chilling, shaping, more chilling, and decorating. Considerably more work than emptying a bag of Oreo's and slapping a brick of cream cheese in the food processor.
That being said, Oreo truffles are a crowd-pleaser. Nothing about them says "I was prepared in under 5 minutes". The hubby's family is so nutty about truffles made with Oreos, I think I've made them in every variety under the sun. I'd never used Lemon Oreo's to make truffles though, so I figured it was time.
Besides, every time I passed Lemon Oreo's at the grocery store, they almost seemed to call my name. Begging me to create something new. Already not possessing the world's best self-control, they finally got the best of me. I was going to make simple Lemon Truffles, but while I was preparing to make them, I changed my mind at the last second. I had a packet of Duncan Hines Frosting Creations in White Chocolate Raspberry that had been gathering dust amongst my baking tools for months. Raspberry and lemon are likethis in my mind, so my Lemon Truffles became Raspberry Lemonade Truffles.
It was not a disappointing change of heart.
It's funny. I rarely, if ever, eat Oreo's by themselves. They just aren't my favorite cookie. Yet, I love stuff made with Oreo's. Truffles? Yes. Cookies and Cream Cake? Oh my. Cookies and Cream Ice Cream? Ooh, lord child.
Funny how that works :)
Oh, you guys. Do you know how hard it is to get any work done when there's a 2 month old puppy bouncing in your lap, trying to bite your lips and ear lobes, grabbing hold of your sweatshirt arm in his mouth and tugging with all his might? Ugh. He always seems to know when I'm trying to concentrate to write something. For all of 2 seconds, I'm like "Calm down!". Then I see that adorable puppy face, I sigh, shake my head fondly, and hand him another Nyla bone. Or pig hoof. Or small miniature tire (he loves teething on that rubber thing). Because in 30 minutes time, Mariota will be passed out again. Ah, puppy energy. It is a thing of beauty.
I hope everyone has an awesome Mother's Day Weekend! We are headed out to the hubby's sister's pad for a holiday barbecue. Red Velvet Cupcakes have been requested for our Sunday get-together, so you know what I'll be doing tomorrow-
Elbow deep in red food coloring!
Ingredients (makes ~16 truffles):
1 (15.25 ounce) bag of Lemon Oreo's
1/2 brick cream cheese, softened
5 ounces vanilla melting candy (such as Wilton)
1 packet Duncan Hines Frosting Creations in White Chocolate Raspberry
1. Reserve 3 Oreo's from the bag, set aside.
2. Combine remainder of Oreo's with cream cheese in food processor. Pulse until well combined, mixture will form a what looks like a dough ball. Using a 1 tbsp cookie scoop, scoop out the mixture and roll into individual balls. Place on a cookie sheet covered with parchment paper.
3. Prepare the coating- melt vanilla candy according to package directions. When melted, stir in Duncan Hines frosting powder. Stir until melted candy is light purplish color and is very smooth.
4. Place reserved Oreos in a ziplock bag and crush using a rolling pin.
5. Dip balls into melted candy mixture. Place dipped balls back on cookie sheet covered with parchment paper. Sprinkle freshly dipped balls with reserved cookie crumbs immediately after dipping. If the coating dries, the cookie crumbs will not stick to the truffles.
6. Allow truffles to set for 30 minutes before removing from parchment paper. Store in an airtight container up to 1 week.
|Recipe adapted from 52 Ways to Cook.|