HOW TO MAKE OREO TRUFFLES | OREO BALLS RECIPE - FOOD NETW…
A five-ingredient treat for the chocolate sandwich cookie enthusiast…what's not to love? These truffles encase a soft cookie filling with a chocolatey shell. They're fun to decorate with cookie crumbs or sprinkles, depending on the occasion.
Provided by Food Network Kitchen
Categories dessert
Total Time 1 hours 20 minutes
Cook Time 30 minutes
Yield about 24 truffles
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper. Pulse the cookies in a food processor to fine crumbs. Remove 2 tablespoons crumbs to a small bowl and reserve. Add the cream cheese and pulse until it just comes together. Transfer to a large bowl and knead a few times until completely combined.
- Roll into 24 balls, each about 2 heaping tablespoons. Transfer to the prepared baking sheet and refrigerate until chilled through, about 45 minutes.
- Put the semisweet chocolate in a medium heatproof bowl with 1 tablespoon oil. Put the white chocolate chips in another medium heatproof bowl with the remaining tablespoon oil. Melt the chocolate mixtures one at a time, stirring occasionally, over a double boiler until smooth.
- Drop one truffle at a time into the semisweet chocolate mixture, using two forks to evenly coat. Tap any excess chocolate off, then return to the baking sheet. Drizzle with the white chocolate mixture, then quickly sprinkle with the reserved cookie crumbs. Continue until all the truffles are coated and decorated. Return to the refrigerator to set, about 5 minutes. Serve chilled.
SPICY MEXICAN HOT CHOCOLATE COOKIES : RECIPES : COOKING ...
Cooking Channel serves up this Spicy Mexican Hot Chocolate Cookies recipe plus many other recipes at CookingChannelTV.com
Provided by Cooking Channel
Categories dessert
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 2 dozen cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- In a heatproof bowl set over simmering water, melt the butter and chocolate together, whisking until glossy and smooth. Alternately, the butter and chocolate can be melted in the microwave (in a microwave-safe bowl) in 25-second increments, whisking between each interval. Cool the chocolate mixture to room temperature.
- In the bowl of a stand mixer fitted with the paddle attachment (or a hand-held mixer), beat the brown sugar, granulated sugar, vanilla extract and eggs on low speed until well combined. Pour in the cooled chocolate and continue to mix until the ingredients are evenly distributed.
- In a medium bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne pepper. Add the dry ingredients to the chocolate batter and mix on low speed until just combined and no visible flour remains. Fold in the chocolate chips with a rubber spatula or wooden spoon.
- Working in two batches, scoop 12 balls of dough (preferably using a small ice cream scoop with a spring handle, about 1 1/2 tablespoon size) onto a parchment-lined sheet pan, leaving at least 1 1/2 inches of space between each cookie. Bake the cookies, one pan at a time, for approximately 14 minutes, rotating the pan halfway through cooking time. The cookies should be puffy and still fairly soft when removed from the oven.
- Immediately slide the cookies, still on the parchment paper, onto a wire cooling rack. Cool just a bit before serving, 5 to 10 minutes. Cookies can be stored in airtight container for up to three days, but I prefer them on the day they are baked.
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From allrecipes.com
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From paradisefruitco.com
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From 7up.com
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From italian-dessert-recipes.com
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From paradisefruitco.com
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From italian-dessert-recipes.com
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From averiecooks.com
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Jun 17, 2021 · 16. Rum-Praline Shortbread Bites. Delicate buttery shortbread combined with toasted and caramelized pecans, and a little rum. Now that I have your attention… This recipe is seriously good. Shortbread is a big favorite in my house, and it’s has a lot to do with how easy it is to modify. But this recipe …
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From insanelygoodrecipes.com
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