Oreo balls are the tastiest things I’ve had in a while. Miranda, a coworker and friend, brought some in to the office a while ago and everyone instantly became hooked. After spending weeks thinking and asking about them, she agreed to make a couple of batches with me!
Prep Time: 1 hour, inactive prep time: 2 hours, cook time: 0 minutes
Yield: 24 pieces
- 1 package of Oreo cookies
- 1 8oz brick of Philly cream cheese
- 6oz milk, white or dark chocolate
The majority of the prep time consists of waiting around while the Oreo balls freeze. You can easily scale the recipe without adding too much extra prep time, so go ahead and make a ton. Trust me, you’ll be happy you did.
While these are called Oreo Balls, I guess that any other chocolate wafer cookie with a cream filling could be used. We made two batches, one using original Oreo cookies and a second with Oreo cookies filled with mint cream.
I’ve received a lot of emails from people with comments on my cranberry almond biscotti recipe since last week. Thank you for all of your feedback! Here are a few more biscotti recipes that I worked on over the weekend. They are all variations on the cranberry almond recipe, but each have their own, distinct, appeal.
Cranberry Almond Biscotti
Cookies with tart cranberries, almonds and dark chocolate. My first attempt at making biscotti.
Apricot Almond Biscotti
This recipe is nearly identical to the cranberry almond biscotti, but with dried apricots replacing cranberries. The apricots make for a less tart cookie, and a great accompaniment to a cup of coffee to get you through the morning.
Lemon Almond Biscotti
Light and bursting with lemony flavor, these cookies are filled with slivered almonds and dipped in white chocolate.
Triple Chocolate Hazelnut Biscotti
This slightly bastardized version of biscotti is a true chocolate lover’s dream. Pernigotti cocoa powder, chocolate chips and dark chocolate in one cookie? Hazelnuts instead of almonds? Am I on something? Yes. Snorting the cocoa powder? Possibly.
These cookies are a great twist on traditional biscotti, especially for chocolate lovers. A chocolate cookie with chocolate chips dipped in chocolate? Yeah. Exactly.
These almond cookies are a great, less tart alternative to cranberry almond biscotti.
Biscotti are twice-baked cookies, often filled with almonds. This particular recipe involves the addition of dried cranberries and dark chocolate, making for an extra tasty, and somewhat healthy, treat. Continue Reading…
This is the first time I’ve had the chance to really mess with some new ideas in the past month, and I’m pretty happy with the results. I’m really getting used to the new mixer and other candy making equipment I purchased back in September and it feels good to be in the kitchen, creating whatever comes to mind.
I made a HUGE batch of strawberry lemonade marshmallows and they taste great! They consist of two smaller than normal batches of marshmallow, one flavored with a natural lemon extract and the other with a “wild strawberry flavoring” which consists of several natural flavors. I used my new mixer for the strawberry marshmallow and a smaller Kitchenaid mixer for the lemon, and then mixed the two before placing in a pan to set. They taste exactly how I wanted them to and are very airy. I’ve figured out a few tricks that yield fluffier marshmallows that I’ve created in the past, and they are staying a secret!
I also had the idea of making some biscotti earlier in the week. Someone brought a package to the office and I decided to try making them on my own. They came out great. The texture and firmness were spot on. I had to take it a bit further though and 1/2 dip them in vanilla marshmallow and then drizzle milk chocolate over them.
I wasn’t terribly sure about how the combination of textures would work out, but it’s actually good! I’m going to bring a bunch to work with me tomorrow and get some feedback from my coworkers. They’ll eat anything – but they’ll also tell me if it sucks.
I recently picked up a new industrial mixer. This thing is powerful! I can make 6 times more marshmallow with this than with my old equipment, and it does it all in less time! It was a pain picking it up in the city and then getting it back out to the island, and in the end I probably should have just had it shipped. The shop I purchased it from offered to ship it for $90, but I decided to drive in for it and then grab some items from my office on the way home. In typical Matt fashion, I didn’t bother looking for a real parking spot near the office and ended up getting a $120 ticket. So much for saving a little cash. Oh well, who cares – this thing was worth it!
Here are photos from the first two batches I made with the new mixer. The first photo is of a chocolate chip and caramel marshmallow. I think I became a little overenthusiastic when I got the mixer home and these marshmallows were a way too sweet. I also rushed them a bit, so they didn’t look as good as I wanted them to.
I like wings. I really like wings. Some people have told me that I’m a bit of a wings snob. If I’m having them outside of my home, I’ll only have them if they’re from a few different places. Theres BonChon and Kyochon, and just a few places in the city that really know what they’re doing.
When it comes to wings, I follow a few basic rules:
- Wings must not be fatty.
- Wings must be crispy on the outside and moist on the inside. A soggy wing is a big no-no.
- Wings must be flavorful, not fiery.
I love tzatziki. I mean, I seriously love the stuff. The creaminess of the yogurt along with the bright and clean flavors of the cucumber, dill, garlic and lemon are a perfect combination and go well with so many foods. It’s a pretty dreary day outside, so I decided to take some time and try making some on my own.
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