sunday funday: oreo truffles

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I’m writing this post because I want to make sure every person that has ever stepped foot in a kitchen knows just how simple making Oreo truffles is.  Three ingredients.  THREE!!  And that’s if you can actually stop yourself from eating all the Oreo “dough” before you coat it in chocolate.

Give this easy recipe a try and I promise you will not be disappointed.  It’s hard to believe that so much deliciousness can be packed in such a tiny truffle.  But in the words of K, “Whoa.  These are amazing.  Can you please make more?”

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Oreo Truffles
(Makes 50 1-inch balls)

36 Oreos
1 8-oz package cream cheese
2 cups milk chocolate, melted
various sprinkles or more melted chocolate of your choice, for decorating

In a food processor, finely crush the Oreos.  Cut the cream cheese into 4-5 pieces, and add to the food processor.  Pulse the mixture until a dough forms.  Roll small pieces of dough into 1-inch balls.  Allow to freeze for at least 10 minutes in your freezer.

While the truffles are in the freezer, melt your milk chocolate*.  Dip each truffle in the chocolate, making sure that every part is covered.  I like to dip the truffles into the chocolate with a fork, and then tap the fork against the bowl a few times to ensure that any excess chocolate is removed.  Decorate however you’d like!

Keep the chocolate covered Oreo truffles on a lined baking dish and let them harden in the refrigerator for at least 30 minutes.

*I highly recommend using milk chocolate, as it is much easier to work with than white chocolate.  If you prefer to work with white chocolate, I recommend using Wilton candy melts instead.

– truffle on,
Sharon

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sunday funday: frozen strawberry margaritas

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We’ve been getting really lucky with the weather lately.  Especially on the weekends.  Which may explain the lack of blog posts lately.  I mean, can you blame us?  We’ve been getting out of the house as much as possible to enjoy the last few weeks of summer.  Beach.  Waterfalls.  Family. Going into Philly.  It’s been really refreshing, but so tiring.  Every sunday I find myself completely exhausted.

Which brings me to this Sunday Funday recipe!  There is nothing better than putting together this margarita and drinking it out on the porch with a book.  This boozy drink is refreshing, and sweet, with just the right amount of alcohol.  Shirley and I have made this drink together so many times.  From the beach, to dinner outside, there is always room for this drink!

Frozen Strawberry Margaritas
(Makes one serving, yet easily doubled or quadrupled)

1 cup ice
2 ounces Grand Marnier
1 1/2 ounces Tequila
2 ounces lime juice
2 1/2 ounces strawberry simple syrup (recipe follows)
Fresh strawberries, for garnish
Lime wedge, for the rim
Sugar, for the rim

With a small lime wedge, rim the ridge of your margarita glass with a lime.  This will allow the sugar to stick to the rim of the glass.  On a small, flat plate, add a thin layer of sugar.  Dip the margarita glasses in the sugar.  Put to the side.

In a blender, combine the ice, Grand Marnier, Tequila, lime juice, and strawberry simple syrup.  Blend at the highest speed until the drink is almost smooth, about 30 seconds.  If the mixture is too thin, add more ice and blend once again.  Pour into the glasses and garnish with a strawberry.

Strawberry Simple Syrup

1 cup granulated sugar
1 cup water
1 1/2 cups diced, fresh strawberries

Combine the sugar and water in a medium saucepan.  Bring to a boil and let the sugar dissolve completely.  Take the mixture off the heat and let cool completely.  This is the simple syrup.  Next, combine 1 cup of the cooled simple syrup and 1 1/2 cups of diced strawberries in a blender and blend until combined.

– drink on,
Sharon

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sunday funday: loaded nachos

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I never grew up eating Mexican food.  J is quite the opposite.  He grew up in San Diego and lived off of little taco joints.  His idea of a late night meal is carne asada nachos from Alejandro’s.  So, I had to learn how to cook Mexican food to soften the blow of living in Pennsylvania.  Mission accepted.  And after this meal, mission definitely accomplished.

Loaded nachos can be rather heavy.  It can still taste really great with some basic modifications, as listed below.  Forget the refried beans (that’s only allowed at our house if we’re out of them) and control the amount of cheese (I know, its difficult)

Oh! The chips, salsa and guacamole are homemade too.  I’ll be posting the recipes for these soon.  Don’t be afraid to get your hands dirty and enjoy!

Loaded Nachos
(Serves 2-3)

1 small onion, chopped
1 jalapeño pepper, chopped
1 small ny strip steak, but any good cut works
4-5 handfuls nacho chips
1-2 cups shredded cheese, Mexican, cheddar, or mozzarella work
1 cup black beans
cilantro, guacamole, sour cream, and salsa to garnish

Heat oven to 325 F.  Saute the onion and jalapeno pepper in a medium sized plan until caramelized.  Remove from pan.  Place steak in a pan, sprinkle with salt, pepper, and adobo seasoning.  Flip halfway through the cooking process and remove steak from pan when it is cooked to medium.  On a large cookie sheet or pan, lay nacho chips so the entire pan is covered, but only by one layer.  Slice the steak thinly and cover the chips.  Next sprinkle the onion and pepper mixture over the steak and repeat with the cheese and beans.  Place in the oven for about 10 minutes, until the cheese is melted.  Remove from oven and top with cilantro, guacamole, sour cream, and salsa.

loaded nachos

– food on,
Shirley

sunday funday: boozy bailey’s milkshakes

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First of all, happy Summer!  The sun is out, the humidity is high, and I am cooped up in the apartment with the AC blasting.  The dishes are washed, the clothes are folded, and I can’t believe I am saying this, but I’m prepared for the week ahead.  It only felt appropriate to reward myself on this warm Sunday night.  And what better way, than with my favorite drink – Bailey’s Irish Cream.

This milkshake is incredibly simple and so delicious.  Tonight I prepared it with chocolate ice cream and milk chocolate chips, but I’ve had it numerous times with Oreo ice cream and white chocolate chips, and Mint ice cream with white chocolate chips.  I can’t think of an ice cream and chocolate combination that wouldn’t work.  I mean, we are talking about ice cream and booze here.  Nothing fancy about it.

Boozy Bailey’s Milkshakes
(Serves 2)

4 large scoops of ice cream (chocolate, Oreo, or Mint are our favorites)
1 cup milk
½ cup chocolate chips (milk chocolate or white chocolate work great)
2 shots Bailey’s Irish Cream
Milk chocolate shavings, for serving
Homemade whipped cream, for serving (recipe to follow)

In a glass dish, melt the chocolate chips in the microwave at 15 second intervals, stirring after each interval, until the mixture is smooth.  Let cool to room temperature.

Blend together the ice cream, milk, melted chocolate, and Bailey’s until smooth.  If the shake appears to be too thick, add more milk.  If the shake appears to be too thin, add more ice cream.

Divide the milkshakes amongst two tall glasses.  Top with whipped cream and milk chocolate shavings, and serve with a straw.

Homemade Whipped Cream
(Makes about 2 cups)

1 cup heavy cream, very cold
2 tablespoons granulated sugar

In a chilled deep mixing bowl, beat the heavy cream until soft peaks form.  Add the sugar to the cream.  Beat the mixture once again until the soft peaks return.  Be sure not to overbeat, or you will end up with some sweet butter instead!

– drink on,
Sharon

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