Tuesday, December 30, 2014

A Twist on an Old Classic

Hi there!  I can hardly believe we're almost halfway through the week and that the last day of 2014 is tomorrow. Any NYE plans on the agenda?  If so, you may be in luck if your party plans require you to bring dessert. Today, I'm sharing one of my new go to recipes.  Aside from being perfect for last minute bakers, it's no-bake, easy, gluten free and best of all tastes delicious.... the secret ingredient is gluten-free chocolate sandwich creme cookies!


Who didn't love Oreos when they were growing up?  Chocolate cookies with that perfect filling.  This was a recipe born out of desperation. We were in charge of bringing a Christmas dessert and down an oven, so baking was out of the question. I had heard that you could turn sandwich cookies into truffles, but I was skeptical. I did a little research, looked at a few different recipes and voila - this masterpiece was born. 


You probably don't want to bring chocolate sandwich cookies to your next gathering, but you might want to once you class them up into chocolate covered truffles.  That's right, I said truffles.  Rich, dark and oh so sinful, these truffles will be the talk of the dessert table.  


If my kitchen walls could talk: Make sure you allow plenty of time for the refrigerator steps.  Melt your chocolate in two portions as directed, otherwise it may harden before you are able to finish dipping. Feel free to add in your own twist for topping - crushed nuts, coconut, sprinkles, crushed gluten free pretzels or mini chocolate chips would all be fantastic additions. 

Chocolate "Oreo" Truffles

Ingredients

2 packages of gluten free chocolate sandwich cookies
8oz cream cheese
10 oz semi-sweet chocolate chips

1. Using a food processor, crush sandwich cookies until fine crumbs form.  Place crumbs in a medium bowl - remove 1-2 tbsp of cookie crumbs from bowl and set aside for topping in last step.
2. Soften cream cheese in the microwave for ~30 seconds. Add to bowl with crushed cookies, stirring until fully combined and a dough is formed.
3. Line a baking sheet with foil.  Roll the dough into small balls, using about a tablespoon of dough for each one. Repeat until all dough is used. Refrigerate 1-2 hours.
4. Remove cookie balls from refrigerator.  In a small, microwave safe bowl, melt half of the chocolate in 30 second increments until melted.  Dip balls into chocolate, shake off excess.  Once chocolate is used, repeat melting and dipping steps with remaining cookie balls.  Allow to cool on baking sheet lined with wax or parchment paper. Lightly sprinkle with reserved cookie crumbles.

What's your go-to dessert recipe? 

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