The Best Chocolate Peanut Butter Pie Recipe...ever.

                                        

You know how in my last post I said that I was doing p90x and trying to eat healthier? Well, that's not working too well considering I ate 1/2 a peanut butter pie this week. Seriously, I couldn't help it.  I couldn't bring it into work because my supervisor has gestational diabetes and that would just be mean and there is no boy in my life at the moment, so what else was I supposed to do with it? I'm thinking maybe I should get rid of this 'Baked' cookbook because I can feel my ass growing exponentially with the number of recipes in the book that I conquer.  Here is yet another one.  The best peanut butter pie I ever had in my life.  And I'm not just saying that because I made it either.

Yep. Did that all on my own. Don't judge.

crust.

30 chocolate wafer cookies (about 6 ounces)*

1 tablespoon sugar

6 tablespoons unsalted butter, melted

*I used 1 sleeve of Oreo Cookies with the filling and all.  This was the best cookie crust I ever tasted.  

1. In a food processor, grind the cookies to a very fine powder. You should have about 1 1/2 cups.
2. Put the crumbs in a bowl and stir in the sugar (I didn't add sugar since there was cream in the Oreo's and I figured that was enough sugar).
3. Pour the butter over the crumb mixture and mix until well combined.  The mixture will feel wet.
4. Turn the crumb mixture out into a 9-inch pie plate and press it into the bottom and up the sides.  You can use the back of a large spoon to even out the crust.
5. Put the crust in the refrigerator while you make the filling.

peanut butter filling and chocolate bottom.

1/2 (3 oz) semisweet chocolate chips

1/2 teaspoon light corn syrup

8 oz cream cheese, at room temp*

1 cup creamy peanut butter*

2 tablespoons pure vanilla extract

3/4 cup firmly packed dark brown sugar

1 1/2 cups heavy cream

*I used l/3 less fat cream cheese and low fat peanut butter because that was all I had.  It was still the best peanut butter pie I've ever had in my life but I mean, I'd say, go for the full fat and it might be even better (if that's possible).  I mean, you're putting 1 1/2 cups of heavy cream (which I would not skimp on, don' think the texture would be the same if you used a lighter cream) so...there goes all hopes of a "lighter" pie. 

1. Melt the chocolate chips in a microwave oven or in a double boiler (I just melted them in the microwave for about 2 minutes, checking every 30 seconds of course, and that worked just fine and much easier than a double boiler).
2. Add the corn sytrup and stir to combine (This was so weird, it stuck together like dough.  You could roll it out with a rolling pin.  I would recommend actually doing this before the next step.  Try to shape it a little bit to fit the bottom of the pie pan because if you spread when you get it in the pan, its really easy to break the crust). 
3. Use a spatula to spread the chocolate in a thin layer on the bottom of the chilled pie crust.  Put the crust back in the refrigerator while you make the peanut butter filling.
4. Put the cream cheese, peanut butter, vanilla, and brown sugar in teh bolw of an electric mixture fitted iwth the paddle attachment.  
5. Beat on medium speed until well combined and completely smoooth.  Set aside.
6. In a clean bowl, use the mixture fitted with the whisk attachment to whip the cream until soft peaks form. 
7. Remove from the bowl from the mixer and with a rubber spatula, gently fold the whipped cream into the peanut butter mixture until the mixture is uniform in color. 
8. Pour the mixture into the prepared curst and freeze for at least 4 hours. Once the pie is frozen, you can cover it with aluminum foil and freeze for up to 3 days. 

easy hot fudge sauce.*

6 oz milk chocolate, finely chopped

6 oz dark chocolate (64% cacao), finely chopped

1 cup heavy cream

1/4 cup light corn syrup

*I didn't make the hot fudge sauce but I put it in here since the Baked boys had it in the book and it sounds amazing. I'd love to know how it turns out though if anybody tries it.  I wasn't planning on serving this to anybody really and I REALLY didn't need hot fudge sauce sitting around my house.  I'm sure it tastes phenomenal though. 

1. Place both chocolates in a medium heatproof bowl and set aside. 
2. In a small saucepan, bring the cream to a simmer over medium heat. Add the corn sytrup and stir to combine. 
3. Remove from the heat and pour over the chocolates.  Let the mixture sit for 2 minutes. 
4. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture in a circle until completely smooth.  
5. Cool to room temperature and cover tightly and this sauce will keep for 3 days in the refrigerator. 
6. Rewarm the sauce ina  microwave oven on medium heat for 30 seconds, stir, and repeat until the sauce is warm; or reheat it in a small saucepan over low heat. 
7. Place frozen piece of pie on a large serving plate and spoon 3 heaping tablespoons of the warm sauce directly over the top of the pie. Eat. Enjoy. 

Low Fat Sausage, Egg and Cheese Calzone

This was another Cooking Light recipe that I found in one of my older magazines.  My version probably wasn't so low-fat but the original recipe is actually really good for you. I used hot Italian sausage where they called for Chicken Sausage and I didn't use low-fat cheese, but in theory, you could make this really healthy can low fat. I've been doing p90x which is this extreme workout program where Tony Horton (the "trainer"), kicks my butt every night when I get home from work and NEVER shuts up.  They have a really strict diet that goes with the program and I'm pretty sure if you made this the low-fat way, it would be acceptable for the program.  It also called for pre-made pizza dough. I used Pillsbury Thick Crust pizza dough but I'm sure you could find a lower fat version? Maybe not.  Anyway, this was super amazing and definitely kept me full until well after lunch time.  Enjoy!

low-fat sausage, egg and cheese calzone.
1  (13.8-ounce) can refrigerated pizza crust dough
cooking spray
1  tablespoon  olive oil
1/4  cup  chopped onion
4  ounces  chicken sausage with jalapeño peppers, chopped (I used hot italian sausage)
2  large eggs, lightly beaten (substitute 4 egg whites for a lower fat version)
1/2  cup  (2 ounces) shredded Monterey Jack cheese
1/4  cup  shredded cheddar cheese
1/4  cup  chopped seeded jalapeño peppers (I didn't have any jalapeno's..boo, so I used red and yellow sweet peppers)
1  large egg white, lightly beaten

1.  Preheat oven to 425°.
2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.
3. Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.
4. Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.
5. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.

Lemon Lemon Loaf or in my terms 'Lemon Glazed Pound Cake'

Yea, so this is another 'Baked' recipe.  I'm sorry.  I feel like most of my recipes have come from this book lately but I just can't help it.  The recipes are SO good.  Maybe I'll be like that girl in Julie and Julia and bake everything in their book, I mean, I'm well on my way.  The only difference is I don't have the dedication or the concentration to post everyday AND bake every day. I mean, that's a lot of work. 

Anyway, I'd give the recipe...ehhhh, a 7.  It was good but a little dry.  I'm not really sure after 8 eggs and 1 POUND of butter how it was dry, but it was.  They say that lemon glaze on the top is optional...not in my book.  That stuff was awesome.  I ended up eating the top of the cake everytime and leaving the rest of my slice on the plate. HAHA.

                                     
                                    


lemon cake.
1 1/2 cups cake flour.
1 1/2 cups all-purpose flour.
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 1/4 cups sugar
8 large eggs
1/4 cup grated lemon zest (about 4 lemons)
1/4 cup fresh lemon juice
2 cups (4 sticks) unsalted butter, melted and cooled
1/2 cup sour cream (room temp)
2 tsp pure vanilla extract

lemon syrup.
1/3 cup fresh lemon juice
1/3 cup sugar

lemon glaze. (they say optional, I say not)
2 cups confectioners' sugar, sifted
4 to 6 tbsp fresh lemon juice

for the cake.

1. Preheat oven to 350 degrees F. Spray the sides and bottom of two 9 by 5 by 3 inch loaf pans with nonstick cooking spray.  Line the bottom with parchment paper.
2. Combine flours, baking powder, baking soda and salt in a bowl and set aside.
3. In a food processor (YAY, I could complete this step because I actually have one now), blend sugar, eggs, lemon rind and lemon juice. 
4. Slowly add melted butter and vanilla through the spout at the top and pulse until combined.
5. Fold flour mixture into lemon/sugar mixture until just combined.  Do not over mix.
6. Pour mixture into prepared loaf pans and cook for 20 minutes, rotating pans half way through cycle.
7. Turn temperature down to 325 degrees F. and continue to bake for 35 minutes. Remove from oven when a toothpick inserted into the center comes out clean.
8. While loaf is baking, prepare lemon syrup:
1. Heat lemon juice and sugar in saucepan over medium-high heat until sugar is dissolved.  Continue cooking for 3 more minutes.
2. Remove mixture from heat and set aside.
9. Invert both loaves onto a cooling rack and poke with a toothpick over the top and sides of the loaves.
10. Brush glaze over the loaves and let soak for about 5 minutes.
11. If you are preparing the lemon glaze (which I strongly strongly recommend), combine the confectioners sugar and lemon juice.  Mix and add more lemon juice or confectioners sugar (to thin or thicken the mixture) until you have reached the desired consistency.
12. Drizzle mixture over the top of the loaves and let set for about 15 minutes.

  

I Got an Award! Thank You Mommy D.

Can you believe it? My blog got an award. I feel very very flattered. Granted, this is not an award from the Food Network or from Martha Stewart herself but it has come from a fellow blogger and to me, that means that not only are people reading my blog, but they actually like it!  This came from 'Mommy D's Kitchen' (how cute is that).  Her blog has recipes, stories, giveaways and all kinds of other fun stuff to keep you entertained.  Thanks again Mommy D!

I am going to have to pass this award along to How to Eat A Cupcake.  Her enormous list of cupcake recipes is fabulous.  It has drop down box with every kind of cupcake and frosting you could possibly imagine.  I stumbled upon her site a while back and it has inspired me to start baking again and to start a blog.  Thanks!


The award comes with question you need to answer when you pay it forward. Here are the questions with my answers in pink.

1. What is your favorite memory of springtime?  Going to Florida to visit my Grandmother when I was younger for Easter.  We got Easter baskets, fished, played Atari and drank Fresco all day. 

2. If you could change ANYTHING about your life, what would it be?  I guess I would have not been so scatterbrained as far as my career was concerned.  I got involved in a field that I never really enjoyed.  Now here I am, 27 years old and about to go back to school for what I REALLY want to do.  Oh well, I guess better late than never.

3. What is your favorite hobby? It used to be running, but since my knee injury, I haven't been able to do much of that.  I have replaced it with my new favorite hobby: Baking!

4. Why did the chicken cross the road? To get to the other side of course.

5. What is your favorite flower? Orchids.

6. If you could have one superpower what would it be? I would zap all the stupid people and all the unethical, evil bastards and turn them into something useful like toilet paper.

7. What is your favorite color combination? I can't even stick with the same favorite color for more than a few months, you want me to pick a combination? UM..currently? Well, its almost summer so I guess, coral, teal and yellow.

8. 467-64=? Oh, can I use a calculator for this? Just kidding. I'll use my fingers. 403.

9. Disney or Looney Toons? UM..Disney! Did Looney Toons have Lizzie McGuire? Nope.

10. What is your favorite “bad for you” snack? Haribo Gummy Bears

Cooking Light: Greek Barley Salad with Feta and Olives

I know, I know, another non-baking recipe.  But this was so good I had to share it.  I'm slowly gaining my confidence back after my cooking disaster a few weeks ago.  I was trying to cook a steak in a frying pan with a lot of olive oil and this was the result:

Yep, that is my scorched hand.  It was a third degree burn and that sucker hurt.  I was in a lot of pain, but mostly I just felt like an idiot.  It did scar, but its actually not very noticeable.

Anyway, this is another Cooking Light recipe.  It actually won recipe of the year award in 2009 which is awesome and I concur with the judges, it definitely deserved to win.  It was a little bit of work.  Took me about 3 hours total but that was because I was doing P90X while I was cooking and the chicken breast I used was ginormous.  Probably the only time you'll ever hear anybody complain of a large breast...ha.  My friend and I had it with a glass of Sauvignon Blanc, so whoever said you can't have chicken with red wine is full of crap, because I thought it tasted fabulous.  

salad.
2  (6-ounce) skinless, boneless chicken breast halves
1/8  teaspoon  kosher salt
1  teaspoon  olive oil
4  cups  fat-free, less-sodium chicken broth, divided
1  cup  uncooked pearl barley
2  cups  cubed seeded cucumber (about 1 large cucumber)
1  cup  grape tomatoes, halved
1/2  cup  cubed yellow bell pepper (I used red, not sure if it made a difference or not)
1/3  cup  reduced-fat feta cheese
1/4  cup  chopped pitted kalamata olives 

dressing.
3  tablespoons  extra-virgin olive oil
1  teaspoon  grated lemon rind
2  tablespoons  fresh lemon juice
1  tablespoon  minced fresh basil
1  teaspoon  minced fresh thyme
1  teaspoon  red wine vinegar
1/2  teaspoon  kosher salt
3  garlic cloves, minced

1. Heat 1 teaspoon oil in a medium non-stick skillet over medium high heat. 
2. Sprinkle chicken with 1/8 teaspoon salt and place in pan (careful not to burn yourself like an idiot); cook for 2 minutes on each side until browned.
3. Add 1 Cup of broth, reduce heat, and simmer 10 minutes or until done (my massive breast took about 25 minutes). 
4. Cool chicken and then shred (i.e., pull apart like pork); put aside*
5. Bring the remaining 3 cups of broth to a boil in a large sauce pan; add barley.
6. Cover, reduce heat and simmer for about 35 minutes or until liquid is absorbed. 
7. Fluff with fork, cool.
8. Combine chicken, barley, cucumber, tomatoes, peppers, feta and olives in a large bowl. 
9. Prepare dressing by adding all 'dressing' ingredients (noted above) and stir well.
10. Mix dressing with barley mixture; chill. 

*I put the chicken in the fridge after it was done to let it cool faster.  I did the same with the barley as I was chopping the vegetables and preparing the dressing.  The barley was taking forever to cool so I spread it out on a large plate and put it in the freezer for about 10 minutes.

Pink Not-So-Cakey Cake Pops

There is this phenomenon all over the internet that I've been running into called Cake Pops.  Despite bloggers' warnings of being time consuming and messy, I had to try them for absolutely no reason at all.  I read the instructions on multiple sights and thought "Cake Pops? Piece of cake...piece of crumb. Cake."  Needless to say, I should have taken my fellow bloggers' advice because for a project I thought would take me a couple hours tops, ended up taking me two days.  Now granted, I took some 'lessons learned' away and I don't think it will take me nearly as long as it did this time if I make these again.  Before I start my rant, I am going to refer you to Bakerella.  She is the mastermind behind this phenomenon and her cake pops are perfect and absolutely adorable.  You can find the recipe on her website and a lot of inspiration for different ideas of decorating.

Of course I had visions of beautiful pink and green and brown cake pops, perfectly spherical with intricate little decorative details (perfect little polka dots, eye catching 'splatters', and willy wonka swirls) and then adorable little polka dot ribbon bows for the finishing touch. My effort would be flawless; neatly coating little cake balls with brightly colored chocolate. Why is it that my visions are always so far from reality?
                      
                The reality of my perfect cake pop looked like this:

If you would like to hear the reality of the situation, it went something like this: I used one whole can of icing as all of the instructions I read said,  but the 'dough' seemed awfully mushy.  I had a sinking feeling that it wasn't right but then decided that all the time it would spend in the refrigerator would surely firm them up.  I guess the instructions didn't say to eat chunks of cake as you were mashing it into crumbs...hmmm.

Eating this...

will brutally shatter your vision of perfect cake pops.

They also didn't say that the batter needed to go into the refrigerator BEFORE making the balls as I did with mine.  Anyway, after letting the dough chill for about an hour, I tried making the cake balls but they kept sticking to my hands after I'd make a few, so back into the refrigerator the dough went until it was chilled enough that I could make about 5 more cake balls.  Repeat this step for a few hours...that is what my Saturday afternoon consisted of.  Finally, after the balls were made, I chilled them for a few more hours as the recipes said.

Gooey cake batter, does not a perfect cake ball make.

I then coated the ends of my lollipop sticks in chocolate before inserting them into the cake balls...simple right? Nope.  The chocolate dripped down my fingers and the lollipop stick and when I inserted them into the cake balls, the cake ball batter was still too mushy and it squished the balls so they had flat heads.  Then I chilled them again for a few more hours thinking they would surely be firm enough but once again, I was wrong. First off, when I tried to coat the cake balls, some of them actually fell off into the chocolate leaving chunks of cake batter in my chocolate. Secondly, for whatever the reason, the green chocolate clumped up in the microwave and burned to the sides (even though I put it in for 30 seconds at a time as the instructions read...the pink and brown didn't do this).  And then when I tried to decorate them, I didn't have one of those squirt bottles so I used a zip lock bag, but I cut the hole too big so my decorations were a disaster.  Not to mention, I had drops of now hardened chocolate all over the counter, my hands and my styrofoam stand.  Eventually I gave up for the day and only finished about 15 of them.  The next day I went to put the little bags on them and ribbon them up, but my roll of ribbon only covered about 7 of them.

So needless to say, my first cake ball experience was quite the disaster...but knowing what I know now, I think I might be able to make them work the next time.

Cookies! Snickerdoodles: Round 2

So once gracious reader not only actually read my Snickerdoodle post (Thank You!) but actually proposed a second Snickerdoodle cookie recipe.  This was at least 1000 times better than the last one. I think the extra butter in the second recipe made a huge difference.  It was not "cakey" at all and no burned bottoms! Wooo! Because lets get serious...who wants a burnt bottom? Not I.

Look Mom! No burnt bottoms!

The recipe is listed in the comments of my first Snickerdoodle recipe, you can find it there.  In the meantime, I am just going to post a bunch of ridiculous pictures that I took with my sucky camera to fill the space of the recipe.  She has her own baking blog as well.  Check it out here: The Art of Baking.

  

Cupcakes! Chocolate and Vanilla Root Beer Float Cupcakes, AKA Black and Brown Cows

I never thought I'd be saying this, but I love going back to my hometown of Lancaster, Pennsylvania for of course my family, but also because it is so so cheap compared to D.C.  I'm talking about groceries here (um...and food and clothes taxes and rent).  We have discount grocery stores that have the most random things, like for example, these cute little white, brown and black cow sprinkles.  I immediately had to have them when I saw them and the first thing I thought of was black and brown cows.  Now, I'm not THAT old but black and brown cows were simply root beer floats with either vanilla or chocolate ice cream and I think the name originated in the 60s or 70s.  Okay, I'm kind of making that up but I first heard it called that in the movie 'Now and Then' (love that movie) which was set back in 1970.  Regardless, if we can have chocolate and vanilla root beer floats, then of course we can have chocolate and vanilla rootbeer cupcakes.

Hence, I bring you Black and Brown Cow Cupcakes; idea by me, sort of.

Root Beer Cupcakes (This came from my 'Baked' book's Root Beer Bundt Cake recipe)*
(makes 24 cupcakes)

2 cups root beer (not diet!)
1 cup dark unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1 1/4 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs

1. Preheat oven to 325 degrees F.  Fill cupcake pan(s) with liners.
2. In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted.  Add the sugars and whisk until dissolved.  Remove from heat and let cool.
3. In a large bowl, whisk the flour, baking soda and salt together. 
4. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. 
5. Gently fold the flour mixture into the cocoa mixture*.  The mixture will be slightly lumpy - do not overbeat, as it could cause the cake to be tough.
6. Pour the batter into the prepared cupcake pan, filling each cup about 2/3 full.
7. Bake for 20-25 minutes or until a small, sharp knife comes out clean.  
8. Let cool completely before frosting.

*I don't really think this tasted like root beer at all.  However; the consensus among my friends was that you could taste a hint of root beer.  I could be bias because  I was eating cake batter and drinking root beer and then tasting the cupcakes but I didn't taste root beer at all, but I will say, I think this is my favorite chocolate cupcake recipe from now on.  The cupcakes were really moist and the chocolate flavor was really rich. 

Whipped Cream Filling (more like pastry cream):
2 teaspoon warm water
dash of salt
1 3/4 cups marshmallow fluff
1/2 cup shortening
1/2 teaspoon vanilla
1/2 cup confectioners sugar*

2 teaspoon warm water
a couple dashes of salt

1. Beat first 4 ingredients together with a stand or electric mixer until fluffy
2. Dissolve salt in warm water and add to marshmallow mixture**
3. Beat on high speed about 1 minute longer

* I'm really sorry but I'm not actually positive it was 1/2 cup powdered sugar.  I just kept adding it until I thought the texture/taste was right.  I start with about 1/2 cup, maybe a little less. Beat, add the salt mixture and then add more sugar if needed. 
**Make sure to add only had 1 or 2 dashes of salt.  I put too much salt in the first time and it tasted horrible so I had to remake it.  

Vanilla Buttercream Frosting (from How to Eat a Cupcake)- recipe halved
1 cup shortening
4 cups confectioners sugar
1/4 teaspoon salt
1 teaspoons vanilla
3 fluid ounces heavy cream

1. Cream shortening until fluffy.
2. Add confectioners sugar and cream until blended.
3. Add salt, vanilla, and cream.  Beat on low speed until moistened.  Add additional cream until desired consistency if necessary.
4. Beat at high speed until frosting is fluffy.

I did something wrong when I made this frosting. I'm not sure what though (LOL).  It was too heavy or something because when I piped it onto the cupcake, it just collapsed and ran down the sides; but when I made it again (below) with the chocolate, it turned out great.  I must have just not been paying attention or zoning out or something.  Anyway, I ended up throwing away the vanilla frosted cupcakes (all except 2), they tasted good but were a huge mess.

Chocolate Butter Cream*
*I just created the recipe above, again.  But I replaced 1/3 cup of confectioners sugar with 1/3 cup unsweetened cocoa.

Overall, I really liked the concept here, however; it didn't turn out quite the way I imagined...which was these beautiful chocolate and vanilla frosted cupcakes that tasted exactly like root beer floats and looked amazingly cute with the little cow sprinkles.  They moreso just tasted like chocolate cupcakes with frosting and cream filled centers. And by the time I got them to my friend's house in Fredricksburg, they icing had melted and was dripping down the sides of the cupcake papers. My friends enjoyed them, however; they said they were ridiculously sweet and one "passed out on the car ride home from being in a sugar coma". Hahaha. For what they turned out to be, it was a lot of work and I probably won't make these ever again.  So how now brown cow?

Chocolate: Mother's Day Chocolate Mint Oreo Truffles

I know, I know, its not Mother's day yet but I wanted to post this truffle recipe in case anybody felt like making Oreo truffles for their Mom for Mother's Day.  Chocolate Mint Truffles.  The name sounds so difficult but they are ridiculously easy.  I only have one picture to post so far but I will get more up when I am finished. I am actually in the process of making them right now.  I made a couple of truffles last night after I mixed the batter but I got too tired. Hence, my 1 sucky picture.

Speaking of, the last few posts my pictures have kind of sucked.  It is probably going to be like that for a while.  My brand new camera wouldn't turn on last week so I had to send it back to Amazon...so annoying.  So I had been using my Canon Elf which was taking horrible pictures and then, I got rid of my iPhone because apple ticked me off and I have actually been using the camera on my new blackberry.  I hate this Blackberry but the pictures it takes are actually better than my old camera, how crazy is that! My last few posts with the Guacamole and Cucumber Mint Cooler and Pita chips, they were all taken with my blackberry camera.  Crazy.

Anyway, here is a great mother's day gift, super easy and insanely good. The recipe is all over the internet so I have no idea where it actually originated from.  People have used Strawberry Oreo's, and Regular Oreo's.  You can cover them with various colors of chocolate, or white chocolate and decorate them however you want.  Time to be creative.  I got away easy because my Mom hates white chocolate, so I kept mine simple and covered them with dark chocolate (60% Cacao) and threw on a few sprinkles for decoration.  Enjoy!

oreo truffles.
1 package Oreo cookies (any flavor, I used mint)
1 8 oz package cream cheese, softened*
chocolate chips or bark chocolate or melting wafers (for coating)
sprinkles, oreo cookie crumbs, mini m&ms or anything else you might want to use to decorate

*If you don't have time to let your cream cheese soften at room temperature, put it in the microwave for 10 second increments.  It should soften pretty quickly.

1. Grind Oreos into fine crumbs in a food processor (set some aside for sprinkling on top if you wish)
2. Add cream cheese and mix until combined.  Dough should come together in one big lump.  It will feel greasy and won't stick to your hands when you touch it.
3. Roll into balls about a size of a quarter.  I made mine much bigger and I think they are too big, but whatever, they still taste good. 
4. Chill for about 45 minutes in the fridge (less time if you put them in the freezer), until they are solid.
5. Melt chocolate in a small but deep bowl* the microwave, taking out to stir every 30 seconds.  Or if you got the melting chocolates, melt them according to the directions on the package.
6. Roll balls in melted chocolate until they are completely coated.  Pull them out with a fork or slotted spoon and place them on a parchment paper lined cookie sheet.  At this point you can put sprinkles or cookie crumbs on them or any other type of decoration. Let chill until chocolate is completely set.

*This is just something I came across when I was trying them last night.  I used a shallow bowl and it was kind of annoying to have to roll them all over the place just to get them coated.  I imagine it would be much easier if the bowl was deep and narrow and you could just plop them in there and pull them out. 

**I also tried this variation with a couple of them.  I saw Bakerella did this with her cake bites and I think it will work here too.  She shaped some into the shape of a hershey kiss.  After the chocolate set, she wrapped them in tin foil and made messages in strips on her computer and created a large Hershey kiss.  How cute is that! I tried it with a couple, I will let you know how they turn out.

*I told you I'd let you know how the kiss truffles turn out.  Heh.  Well, not good enough to post a picture.  I think I need some practice with the kisses. I will work on those for next time.  

Cooking Light June 2010: Cucumber Mint Apple Cooler

Cucumber and mint and apple in a smoothie...you really can't go wrong with this.  I found this recipe in the June 2010 Cooking Light magazine while I was flipping through it in a grocery store (ha).  I usually subscribe to that magazine but I haven't received it and yet and I'm starting to get antsy about. I know I know, lame.  BUT with recipes like Cucumber Mint Apple Coolers, I mean...you'd get antsy too.

cucumber mint apple cooler.
1 cup cucumber; peeled, seeded  and chopped
1/3 cup frozen apple juice concentrate
1/4 cup water
1/4 cup fresh mint, chopped
10 ice cubes

Put everything in a blender = cucumber mint apple cooler.  I used my 'Magic Bullet'.  I love that thing.  I am not going to talk about what I thought it was when my friend first mentioned the name of it to me.

Homemade Chipotle and Red Pepper Pita Chips

Okay, these aren't ACTUALLY home made per se.  It entails going to the store, buying Pita's (I used whole wheat), brushing them with olive oil and then sprinkling spices over them.  Bake them at 400 degrees F for 10 minutes and voila, pita chips.

 I was actually really impressed with these.  They went great with the Guacamole I made. To serve with the Guacamole, I sprinkled choptle powder on some and red pepper on some.  Then I had a hey day with my spice rack. I sprinkled garlic salt on some, rosemary (this was my favorite), sea salt, ground black pepper, and I tried some with fresh thyme, but it kind of fell off.

Ann Hodgman's Guacamole, Homemade Pita Chips, and Cucumber Apple Mint Coolers

I made the perfect summer meal last night. Everything came together so well.  I was a little nervous about the Guacamole because I really didn't want nachos with it and I had no idea what to serve it with.  My friend brought up the idea of pita chips and it worked so well.  I went a little crazy and added some chipotle powder to some of them, red pepper to others and a lot more.  You can find the Pita Chip recipe here: Homemade Pita Chips.

Anyway, as far as the Guac goes, I was under the misconception that it is something you can whip up in a few minutes and serve to your friends and voila! You are master chef.  Not the case.  At least not for me anyway.  Ann Hodgeman's Guacamole recipe had a lot of ingredients in and was a lot of work if you ask me, but it was really worth it. Not to mention I FINALLY got a food processor.  I realize this is the nerdiest thing to get excited about ever but I mean, when you make carrot cake and have to grate a pound of carrots by hand, you begin to appreciate things like food processors.

This might be the best Guac I have ever had.  And then of course, I was flipping through this the June 2010 Cooking Light magazine and saw this recipe for Cucumber Apple Mint Coolers.  Everything went together great and I loved all the green...so pretty. 

ann hodgeman's guacamole.
2 large cloves of garlic, chopped
1 large jalapeno, seeded and chopped
1/4 cup fresh lime juice
3 avocados
1 large tomato, diced
1 small red onion (I used white, I can't tell the difference between onions though)
2 tablespoons fresh cilantro, finely chopped
1 teaspoon cumin
1 teaspoon fresh ground pepper
salt to taste

1. Turn food processor on and while it is running (obviously you need to use that tube at the top, or whatever it is), add the jalapeno and the garlic; chop until it is as fine as possible.
2. Add one of the avocados and the lime juice and process until the mixture is smooth; scrape into a medium sized bowl with a spatula.
3. Add the other two avocados and coursely* mash with a fork.
4. Add the rest of the ingredients and stir until combined.
5. Tightly cover with plastic wrap** and let sit at room temperature for 1 hour before serving. 

*Coursely isn't a word. I tried to look it up on dictionary.com b/c I didn't know how to spell it. Hahaha. 
**If you cover this really really tightly, it won't turn brown.  I left mine in the fridge overnight and it is still bright  green! Neat.