What's for Dinner: Homemade Oreo Truffles

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Back at the end of August, when we had the party at our house, Nadia made and brought her homemade Oreo truffles [that she had mentioned to me in the past several times]. It was my first time trying them, and let me tell you: absolutely delicious. I may or may not have consumed most of them...

I asked her how she  made them, and for some reason or another didn't get around to making them until today.

Making Oreo truffles at home are incredibly easy [not good for someone like me who has a major sweet tooth], and take no time at all. Although there are a few steps involved.

Not only is it easy to make, but only requires three ingredients.

What you need is:

• Oreos [or any cream filled chocolate cookies]
• 1 [8 ounce] package of cream cheese, softened
• 2 [7 ounce] containers of Bakers dipping chocolate [milk chocolate]

What I did was:

1. Take about 4-5 Oreos and finely crush them [in a food processor]. Set aside for later: you will use these to sprinkle on top of the truffles.
2. Finely crush the rest of the Oreos [in a food processor]. Add your cream cheese and mix the two ingredients until they are combined well.
3. Line a baking sheet with parchment paper. 
4. Take about a teaspoon of the mixture, roll into a "ball" and lay on the baking sheet. I made 36 truffles, but quantity will vary and depend on the size you roll the truffles into. When the baking sheet[s] are full, set it in the refrigerator for about 10-15 minutes so they are easier to work with. Once you take them out of the fridge, they will be easier to roll them into balls if you couldn't before because of the gooey texture.
5. Melt the dipping chocolate as per instructions. It took about 90  seconds to melt for me I'd say.
6. Using two teaspoons [or a toothpick], dip each of the balls in the chocolate, and lay back on the lined baking sheet. 
7. Immediately sprinkle them with the Oreo crumbs you set aside before. Tip: sprinkle the truffles right away because the dipping chocolate hardens fairly quickly. Don't wait to do this part at the end once all have been coated.
8. The truffles can be eaten right away [which is  of course, what I did], but I'd set them back in the fridge to firm a little more.

I used a food processor for everything, but you could just as easily crush the cookies in a ziploc bag and then just mix the cream cheese and Oreos together.

P.S. This post is a part of my "What's for Dinner" series, where I share what I've been cooking and my recipes. Grab and share my button:

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What's for Dinner: Frozen Oreo and Chocolate Pudding Pie

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Early November, I made a frozen Oreos and Chocolate Pudding Pie... yum!

I made this one frozen, because without a second thought I put it to set in the freezer instead of the fridge in the chaos... but it would be just as good [and I plan to try it next time] cold, but not frozen.

You need:

• Oreo pie crust [store-bought or homemade]
• 2 [small] packages of instant choco­late pudding
• 2 + 1/2 cups of milk
• Oreos
• Cool whip container [large container]

What I did was:

1. Combine the milk and pudding mixes and mix well. Add about half of the cool whip and fold until the mixture is a smooth and consistent color.
2. Pour about half of the pudding on top of the pie crust.
3. Add a layer of Oreo cookies on top before adding the rest of the pudding.
4. Freeze until set [or overnight] before decorating the top with the rest of the cool whip. And more Oreos.

P.S. This post is a part of my "What's for Dinner" series, where I share what I've been cooking and my recipes. Grab and share my button:

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Purses

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See, it is the next task I took on... just six months later. And by accident.

Some a long time ago, like back at the end of August two days before a party at our house when I had a million other things to be doing, I decided that I needed to reorganize the way I organize my hijabs because they currently use up 4/6 of my dresser drawers. Not that I had other priorities at the moment or anything with 80+ people invited.

When that plan failed in under 60 seconds, this happened:

This door pocket organizer [that I've had at the bottom of my closet for the almost three years I've lived in the house] now houses some of my clutches, wristlets, small purses etc.

The main reason I didn't end up storing some of my hijabs in this pocket organizer? The pockets weren't opaque. I couldn't see them unless I pulled them out, and that defeated the purpose. I wasn't about to pull out each hijab trying to find which one I wanted to wear. I'm an out-of-sight, out-of-mind type of person for sure for things like this.

Any ideas for the larger purses and bags? I'm thinking of just throwing them in a basket like container and storing it inside my closet, but let's see.

...and while we are it, any ideas for organizing hijabs? I'd like my 4/6 dresser drawers back...

What's for Dinner: Blackberry Cobbler

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I've done Blackberry Crumble Bars in the past, and early November I made something similar: a blackberry cobbler.

What you need is:

• 1 stick of [unsalted] butter
• 1 cup of sugar
• 1 cup of self-rising flour
• 1 cup of [1%] milk
• 2 cups [fresh] blackberries

To make the Blackberry Cobbler, what I did was:

1. Preheat your oven to 350 degrees.
2. Mix together your sugar, flour and milk.
3. Melt your butter in a microwavable dish. Combine your butter with the other ingredients and mix it well.
4. Pour your batter into your baking dish. Sprinkle blackberries over the top of the batter. Sprinkle a little extra sugar over the top.
5. Bake, in your preheated oven, for  about 50 minutes [or until golden brown].

P.S. This post is a part of my "What's for Dinner" series, where I share what I've been cooking and my recipes. Grab and share my button:

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