Yesterday evening I remembered my husband needed to bring a dessert for a Valentine’s bake share at his work. I decided to forego baking and mix up these Oreo Chocolate Truffles that have always been a hit at parties I’ve seen them at and it was no different when Chris brought them to work today.
Oreo Chocolate Truffles
1-16.6 oz. package of Oreo cookies
1-8 oz. package cream cheese, room temperature
2-8 oz. bags semi-sweet chocolate chips
Directions: Put cookies in food processor and process until fine crumbs result. (I processed one-third of the bag to start, added the next third to that, and the last until all were powdered to fine crumbs.) Next, I added the cream cheese by breaking it into chunks and processed until it was evenly distributed. Line a cookie sheet with wax paper. Then, make 1 inch balls from mixture and place on pan. (I used a cookie scoop and rolled balls of equal size.) Once balls are made, refrigerate or freeze to cool and harden.
Meanwhile, melt chocolate using a double boiler method on the stovetop. I filled a saucepan about 1/2 way and placed a stainless steel bowl on top. The chocolate chips were added to the bowl and heated over simmering water stirring consistently until a smooth melted chocolate resulted. Be careful to not let water boil or chocolate will become sticky and grainy if overheated. Next use two spoons to dip oreo balls in melted chocolate, allowing excess to drip off, then placing back on wax paper. Allow truffles to harden in the refrigerator. Once hardened, put truffles into sealed container and store in refrigerator or eat.
Chris and I split one before they were packaged up and they were divine.
Today was a normal work day aside from all of the red shirts and my pink one, oh and for the 3 cakes and chocolate cupcakes made by one of the teacher assistants, and the gift and Valentine sharing among the kids.
I started off my day with un-overnight oats—like overnight oats, but without the sitting overnight.
In the mix:
1/3 c oats
1/3 c greek yogurt
1/3 c lowfat milk
1 spoon peanut butter
2 handfuls blueberries
1 small handful of pecan praline granola
Cheese stick, turkey, tomatoes, and crackers to make my own lunchable. I saved the Chobani for after tutoring snack and had some cake from the lounge instead.
Dinner was take out from the Japanese Cherry Blossom.
Cucumber Special Roll filled with snowcrab, tuna, avocado, ponzu and naruto sauce—I had 4 of these plus 2 pieces each of husband’s snowcrab roll and tuna roll.
I also had some vegetable soup.