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Peppermint Oreo Truffles.

Is there anything better than chocolate and mint?

Well, maybe chocolate and strawberries. And chocolate and peanut butter. Or even chocolate and chocolate.

But chocolate and mint is right up there close to the top on my list!

Which is why I love these. Then again, I just plain love truffle recipes in general.

They’re delicious. They’re easy. There’s no baking. People always want to know how you did that. You can use almost any kind of cookie, which means endless combinations and flavors. And did I mention, they’re delicious.


Now, I’m going to let you in on a little secret. . . .

My grandmother snuck a few of the Oreos pre-truffle making. So, I halved the recipe below.

Which is why in the pictures, there’s not that many truffles. And why they’re joined by some obviously vanilla looking ones.

Lesson learned: Don’t leave your Oreos on the kitchen counter.

Start off, as you do with any cookie-based truffle, by blending together the cookies until they turn into crumbs.

Mix with softened cream cheese.IMG_6211

Roll into 1 to 1 1/2 inch balls.


Place in the freezer for fifteen or twenty minutes.

Melt the two chocolates together. I used equal amounts of two different bags of chocolate (dark chocolate morsels and dark chocolate and mint morsels) so that the mint flavor wasn’t overwhelming.


Dip the truffles ball in the melted chocolate and sprinkle each one with crushed peppermint or chopped peppermint crunch baking chips. Since I already had it, I used Andes Peppermint Crunch baking chips, which are white chocolate chocolate chips with little bits of peppermint candy mixed in. 

Let the chocolate coating harden and enjoy!


Peppermint Oreo Truffles.


  • 1 pkg Oreo cookies
  • 1/2 pkg of cream cheese, softened
  • 1/2 bag of dark chocolate morsels
  • 1/2 bag of dark chocolate and mint morsels (I used Toll House Winter morsels)
  • Optional Topping:
  • Crushed peppermint candy or chopped peppermint crunch morsels (I used Andes Peppermint Crunch baking chips)


  1. Blend the Oreo cookies until they're finely ground.
  2. Mix in the cream cheese until completely combined.
  3. Roll into 1 to 1 1/2 inch balls. Place on a parchment or wax paper lined cookie sheet, and then in the freezer for fifteen to twenty minutes.
  4. Melt the chocolate morsels together according to the directions on the package. Once thoroughly melted, stir together until there is not green showing.
  5. Dip the truffle balls in the melted chocolate until completely coated.
  6. Optional:
  7. Top each truffle with crushed peppermint candy or chopped peppermint crunch morsels.
  8. Let the chocolate harden and enjoy!
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Strawberry Truffles.

Or maybe these should be called Neapolitan Truffles? They do sort have that look. 

I made these a few weeks ago, but they would’ve been perfect for Valentine’s Day. 

Strawberry Truffles Graphic



The best part of these is that they are so ea-zz-y to do. Seriously. No baking. Barely any cooking. Just a little microwave action (or double boiler if you prefer). 

If you have a food processor use it to combine the wafers and cream cheese. 

Scoop into bite-seized balls. 


 Then, place them on parchment paper lined cookie sheet in the freezer for a few minutes to firm up.



Then dip in melted chocolate and enjoy!

Strawberry Truffles.

Yield: 24


  • 1 (8oz) package strawberry wafers
  • 4 oz cream cheese, softened
  • White chocolate, for dipping
  • Chocolate sprinkles (optional)


  1. Line a cookie sheet with parchment paper and set aside.
  2. Place the strawberry wafers in a food processor, pulse until they are fine crumbs.
  3. Add the cream cheese and process until completely combined with the wafer crumbs (there should be no white streaks of cream cheese in it).
  4. Roll the mixture into bite-sized balls about 1 inch in size. If the mixture becomes to soft to roll, place in freezer for a few minutes.
  5. Place the balls on the lined cookie sheet in the freezer for about 10 - 15 minutes until firm.
  6. Melt white chocolate according to package instructions. If needed, add about a teaspoon of vegetable oil to thin it.
  7. Dip the chilled wafer balls in the chocolate, shaking off excess. Place back on the lined cookie sheet for the chocolate to firm up.
  8. Decorate with sprinkles. Allow the chocolate to harden completely before serving.
  9. Enjoy!
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DIY Lemon Ginger Cough Drops

The past few weeks were all about bronchitis for us, which meant that several days saw me speaking in a whispering voice that would fit in in any library. 

So, to ease the sore throats in our house, I made DIY cough drops. Lemon Ginger, to be exact. With a little cinnamon and cloves through in for good measure.

 DIY Lemon Ginger Cough Drops (2)

Since, I didn’t have a mold (or well, to be more precise, I didn’t have any suitable molds that I don’t use for soap making), I turned to powdered sugar and a measuring spoon to create them.

Line a cookie sheet with parchment or wax paper. Spread out powdered sugar until it’s at least as deep as the measuring spoon.


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Then, simply dip the measuring spoon into the sugar repeatedly to create molds. I used a half teaspoon for mine, and they turned out the perfect size.

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DIY Lemon Ginger Cough Drops


  • 2 Tablespoons fresh Lemon Juice
  • 1/2 cup honey
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves


  1. Line a small cookie sheet with parchment or wax paper.
  2. Sprinkle with powdered sugar. I used about 3 cups of sugar in all.
  3. Use a measuring spoon to make molds, by dipping it into the powdered sugar.
  4. Combine ingredients in a small saucepan. Bring to a boil, making sure to whisk.
  5. When the mixture reaches 300F degrees on a candy thermometer, remove from heat and pour into each mold.
  6. Allow the cough drops to cool then toss in the powdered sugar to keep them from sticking to each other.
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Cranberry Pecan White Chocolate Fudge

Confession time: I’m horrible at candy making. 

I’ve tried making fudge time after time after time, and most of those times, it turns out to be a goopy mess or burnt. 

But this fudge? 

Cranberry Pecan Fudge

It. Turned. Out. Perfectly!

I was so shocked. 

It’s not too bad in the taste department, either.

Alright, alright, it’s downright delicious. 

Cranberry Pecan White Chocolate Fudge


  • 3 cups of granulated sugar
  • 1 1/2 sticks of unsalted butter
  • 1 cup of heavy cream
  • pinch of salt
  • 1/4 teaspoon orange zest
  • 3 cups of white chocolate
  • 5 to 6 tablespoons of whole berry cranberry sauce
  • 1/2 cup of pecans, chopped


  1. Line an 8x8 pan with aluminum foil. Spray with baking spray and set aside.
  2. Add white chocolate to a mixing bowl and set aside.
  3. In a large saucepan, combine the sugar, butter, salt, orange zest, and heavy cream over medium high heat. Bring to a rolling boil. Allow it to cook for about 4 minutes, stirring constantly.
  4. Working quickly, pour the mixture into the mixing with the white chocolate.
  5. Beat on medium speed until the chocolate is melted and is completely smooth (about 1 - 2 minutes).
  6. Fold in the pecans and cranberry sauce.
  7. Pour into the pre-lined pan. Chill in the refrigerator for several hours or until fudge has hardened.
  8. Then, cut into squares and enjoy.


Store in a sealed container in the refrigerator.

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Pumpkin Spice Puppy Chow

Growing up, one of my friends’ mothers made the most addictive puppy chow at Christmas. I mean, that stuff was so good and sugary. So naturally, I came home telling my mother all about it and asking her to make some. She gave me the strangest, sort of horrified look. Then, it hit me. . . . she thought I was talking about puppy chow – as in, dog food. I quickly explained that ‘No your daughter hasn’t developed a love for dog food.’

She was very relieved. Whether she was more relieved over the fact that she wouldn’t have to make a dish with dog food or that her daughter hadn’t been indulging in some extreme eating, I’m not sure.

That brings us to pumpkin spice puppy chow.

Pumpkin Spice Puppy Chow 3Full of my favorite fall things (i.e. cinnamon and spices), you know this is a favorite of mine.

Pumpkin Spice Puppy Chow 2

Pumpkin Spice Puppy Chow

Prep Time: 15 minutes

Cook Time: 1 minute

Total Time: 16 minutes


  • 1 box of Chex cereal
  • 1 bag of Hershey's Cinnamon Chips
  • 1 cup of powdered sugar
  • 2 1/2 teaspoons of pumpkin pie spice
  • Reese's Pieces


  1. Place the cinnamon chips in a microwave safe bowl.
  2. Heat in microwave for 30 seconds, then stir. Then heat in 10 second increments, stirring each time until completely smooth
  3. In a large bowl, gently fold together the Chex cereal and melted cinnamon chips until completely distributed.
  4. Pour the powdered sugar and pumpkin pie spice in a large ziploc bag.
  5. Add the cereal, and shake until coated.
  6. Pour out onto a baking sheet and let it cool.
  7. Add the Reese's Pieces and enjoy
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