Cookies and Cream Truffles recipes

Jul 24, 2019Cookies Recipes

Celebrate Valentine’s Day with this cookies and cream truffles recipe. Combine chocolate sandwich cookies and cream cheese then roll in melted chocolate. Food blogger Jenna Weber shares where she got the idea for this dessert in a full post on the Fresh Tastes blog.

Ingredients:

  • 1 13-oz package chocolate sandwich cookies, about 27 cookies
  • 6 oz cream cheese
  • 8 oz bittersweet chocolate
  • sprinkles

Instructions:

  1. Combine the chocolate sandwich cookies and the cream cheese in the food processor and process until smooth. You might need to use a rubber spatula to mix a couple times during the process until you have a relatively smooth cookie paste.
  2. Drop spoonfuls of the cookie mixture on a parchment paper lined plate or sheet tray. Place in freezer for 30 minutes.
  3. Melt the chocolate over a double boiler until smooth. Remove from heat and let cool slightly. After 30 minutes, remove the truffles from the freezer and re-roll each into a smooth ball. Drop in the melted chocolate then roll in the sprinkles. Place back on the sheet try or plate and place in the freezer for another hour until firm.
  4. Truffles will remain fresh in the fridge or freezer for up to two weeks.

Read More

More Recipes to Love ❤
Crab Cakes with Remoulade

Crab Cakes with Remoulade

20 Mar |

Ingredients:Crab cakes:2 teaspoons olive oil1 cup dry breadcrumbs½ cup thinly sliced green onions½ pound lump crabmeat, shell pieces removed1 (4-ounce) jar diced pimiento, drained1 tablespoon Dijon mustard1 tablespoon fresh lemon juice¼ teaspoon salt1 large eggRemoulade:⅓ cup low-fat mayonnaise2 teaspoons 2% reduced-fat milk1 teaspoon capers, chopped⅛ teaspoon ground red pepper1 small garlic clove, minced

Black Bean Cakes

Black Bean Cakes

20 Mar |

Ingredients:Cakes:3 tablespoons canola oil, divided5 large eggs, divided1 (15-ounce) can black beans, rinsed and drained½ cup panko, divided¼ cup finely chopped green onions2 tablespoons chopped fresh cilantro¾ teaspoon ground cumin¼ teaspoon kosher salt¼ teaspoon ground red pepper1 garlic clove, mincedSalad:1 ½ tablespoons olive oil1 ½ teaspoons fresh lime juice½ teaspoon Dijon mustard¼ teaspoon kosher salt¼…

Born again tomato sandwich

Born again tomato sandwich

20 Mar |

Ingredients:1 tablespoon simple tahini dressing (described in step 2)2 rice cakes (I like the ultra thin kind)1 perfect summer tomato, medium sized1/2 small avocado (optional but tasty)coarse sea salt and ground black pepper

Eccles cakes

Eccles cakes

20 Mar |

MAKING IT DIFFERENTHere I’ve kept the size traditional, butyou can also make them a lot smaller – callthem Iccle Eccles and serve with coffee.I also make a big 20cm cake which I servewarm as a dessert in slices with vanilla icecream. It’s not authentic, but try addingdiced, peeled pear or cooking apple tothe currant mixture.

Tteokguk (Korean Rice Cake Soup)

Tteokguk (Korean Rice Cake Soup)

20 Mar |

Tteokguk, a Korean rice cake soup, is a must-have for the first day of the Lunar New Year, called Seollal. Chewy oval rice cakes are simmered in a light beef broth and topped with shredded brisket, thin ribbons of egg omelet, fragrant scallions, and roasted seaweed. It’s a comforting dish to welcome in the new…

Salmon Spinach Cakes with Herb-y Mayo

Salmon Spinach Cakes with Herb-y Mayo

20 Mar |

Ingredients:Salmon cakes1.5 pounds canned salmon, drained and broken into small pieces (see headnote for fresh salmon substitution)12 ounces frozen spinach, cooked, squeezed of as much water as possible and chopped1 medium shallot, minced (about 1/4 cup)1 cup panko (or regular bread crumbs)2 tablespoons Old Bay Seasoning3 eggs (4 if the mixture is dry)Salt and PepperHigh…