Yesterday, I had a ball with crafts and candy. I had two fun projects going on, both of which were a bit frivolous, but very amusing (to me at least).
My first project was to make some more cards. Ever since I received a bunch of rubber stamps from freecycle, I have been having a blast making my own stationary. I have always liked writing on pretty paper ever since I was a child. I always have a stack of blank journals sitting on the bookshelf ready to go, it is one of the few impulse buys that I still cave into.
The other wonderful project was Oreo Truffles. I found a wonderful recipe on Frugal Upstate that sounded too good to pass up. After seeing the recipe, I immediately walked over to the grocery store to get the ingredients to give it a try. I was not disappointed, in fact, they were even better than I imagined.
Oreo Truffles (slightly adapted from Frugal Upstate)
Makes approximate 2 pounds of truffles
- 1 box of Oreo cookies (I used regular for the first batch, but I imagine that flavored Oreos would be divine)
- 1 8 oz package of Neufchâtel or cream cheese
- 1 package of white chocolate chips
- Put Oreos in a food processor and run until fully crushed
- Add the cheese is 1 inch strips and process until fully blended and starts to form a ball
- In your palm, roll out little balls of the dough (about 3/4 inch in diameter)
- Put on a cookie sheet and freeze for 1 hour
- Melt the white chocolate in a double broiler, and dip each truffle into the chocolate. Put the truffles onto a lined cookie sheet once you dip them.
- Put the sheet into the fridge to harden for about 30 minutes.
- Store in an airtight box, separate the layers with wax or parchment paper, and keep in the fridge until serving.
For more on cards and candy: