Fun with GREEN!

I got this recipe a couple of years ago at a cookie exchange, I loved it instantly. This is one of the few candy making recipes I have tried that I got right the first time. But for some reason a lot of people have a hard time with it, so I am going to give it to you Step by Step.

These Oreo Bon Bons are definitely Rich, they are beautiful and they are addictive. I have even had one person describe them as Heaven. If you are trying to impress these are definitely the puppies to do it with.

First place cookies one package of Oreos in a food processor ( I used mint for St. Patty's Day, use regular not double stuffed.) Then get them as fine as you can, I do two batches since my processor isn't very large.

After that add a package of softened cream cheese and mix together

not ready yet

ready, make sure it comes together like cookie dough.

my husband had the camera and was going crazy on the pictures, he loves taking pics for the food blog!

after the mixture is mixed roll into small balls, warning this is very messy, then place on a piece of parchment paper on a cookie sheet.

then stick a toothpick all the way down in each one, and put in the freezer for 1 hour

right before you take it out start melting the almond bark. I use half a package for a single batch. I slowly melt mine in a saucepan on low constantly stirring.

once melted I place in a short thin glass. my measuring cup works fine

then dip each one in, let the excess chocolate drip off, or a ring will form on the base of the bon bon. Also do not dip whole ball and don't get the toothpick

make sure you do this step fairly fast or the balls will start thawing and fall into the chocolate while dipping.

after dipping take out toothpicks

then melt some new chocolate, you can do white almond bark or add color to it, or use the colored candy melts. I do this part in the microwave stirring about every 10 seconds for 40 seconds. Using about 2 individual bars.

I dip it in and loop it around, it can get kind of messy so I am constantly wiping my hands so I don't get chocolate on the whole thing.

I usually add some sort of sprinkle before the top chocolate sets.

Then were done, it sounds like a lot more work than it is, but it will take quite a while with all the individual rolling and dipping. The recipe makes about 60-70 balls depending on the size.

For St. Patty's Day my MIL always does a green meal. This meal is probably my second favorite meal of the whole year.

I LOVE corn beef and cabbage and only usually have it on St. Patricks Day. She also make buttermilk muffins or cornbread 2 of my favs. This year there was also broccoli salad which I Love too. ( I know I love a lot of things, but there is not limit to how much food you can love and well the name of the blog is For the Love of Food so......)

Oreo Bon Bons

1 package Oreos ( Nutter Butters also work great)

1 package 8 oz. cream cheese

Chocolate Almond Bark ( Half a package)

White Almond Bark ( 2 bars)

tooth picks

wax paper/ silpat

Chop Oreos finely in chopper or food processor, mix well with cream cheese.

Form mixture into bite size balls and place on wax paper on a baking sheet. Place toothpicks in balls and freeze one hour.

Melt almond bark and dip balls in bark ( do not let choc. touch toothpicks) let set until bark is hardened.

Remove toothpicks

Melt white almond bark in microwave, drizzle over top or turn over and dip the top in white chocolate.

Decadence

The other day while looking on a favorite blog I saw these little beauties. They looked so heavenly I had to try them for myself.

So during Sunday Bake Time I tried them out.

They were a little bit more work then I thought they would be with all the rolling, and they made me a little nervous when I pulled them out. But the end result was great and they were a Big Hit! They are called" Chocolate Truffle Cookies" and they are more like truffles than cookies.

It may seem like way too much choc. chips but trust me it will work.

When they come out they seem like they aren't really cooked and are so soft and delicate, but they will set up when they cool. Just be very careful when placing on the cooling racks.

Chocolate Truffle Cookies


Note: In the comments of the Baking Bites blog where this recipe was originally featured, several commenters mentioned their cookies had spread quite a bit. I didn't have a problem with that, but two tips I'd be aware of is first, to make sure your butter isn't overly soft - a cool room temperature is what you are looking for (you can tell if the butter is just right for creaming if you press your index finger into the butter and it gives just a little but it isn't easy for you to slide your finger all the way through). Second, chill the batter for 30 minutes if you are working in a warm kitchen or if your batter seems overly soft.

*Makes about 3 dozen cookies

1 1/4 cups (2 1/2 sticks) butter, room temperature
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup sour cream or plain yogurt
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
2 cups semisweet or bittersweet chocolate chips
approximately 1/3 cup cocoa powder (for rolling)
approximately 2/3 cup powdered sugar (for rolling)

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silpat liners.

In a large bowl, cream together the butter and powdered sugar, adding the sugar in slowly so that it doesn’t puff everywhere and transform your kitchen into a white mess. In a fine mesh strainer/sieve, place the cocoa powder and salt and sift this mixture into the butter/sugar and mix until well combined. Beat in the sour cream and vanilla extract. With the mixer on low, blend in the flour until no streaks of flour remain. Stir in the chocolate chips.

If your kitchen is very warm and the dough is hard to handle, refrigerate the dough for 30 to 60 minutes before rolling.

Shape the dough into 1-inch balls and roll each ball lightly in the cocoa powder and place on the baking sheet. Do not flatten the cookies. The cookies will not spread very much if the dough is chilled, so they can be placed fairly close together.

Bake the cookies for 10 minutes. They will just barely be set but you don't want to overbake or they will be dry. Let them cool on the baking sheet for 3-5 minutes and then transfer them to a wire rack to cool completely.

When the cookies have reached room temperature, after about 30-45 minutes, roll each cookie in powdered sugar until completely coated. Store in an airtight container.