Home Opener Baseball Dessert: Cookies and Cream Truffles

April 8, 2013December 6, 2013 / Melissa (I Crashed the Web) / 4 Comments

Today is the Tribe Home Opener! I’m super excited that baseball season is back and am looking forward to walking to many games this spring and summer. Last summer, my friend Devin and I had a friendly competition going to see who could see the most games, and though we both lost count, I’m proud to say that B and I probably hit up at least 15 games.

In honor of Opening Day, last year I shared a list of some of my favorite baseball desserts – so this year I decided to share a new one: Cookies and Cream Truffles! Just buy a red edible color marker and these can easily become baseballs for any Opening Day or Home Opener celebrations.

Indians baseball cookies and cream truffles_labeled

Baseball Home Opener Dessert: Cookies and Cream Truffles

Here’s what you need:

1 (16 0z) package of regular Oreos (don’t be tempted by the double stuff ones – I hear they don’t work as well)
1 (8 oz.) pkg cream cheese, room temperature (aka nice and soft)
Chocolate for melting – I used vanilla candy melts but you can probably use chocolate chips as well. These would be good with vanilla or regular/dark chocolate.

Here’s what you do:

Put all the Oreos in your food processor. I may have eaten a few (quality control) so all 16 oz didn’t actually go into the food processor … but you get it. Blend them well until they are very fine crumbs.
Add the cream cheese, one quarter at a time, into the food processor with the crumbs. Mix well until you have a dark mushy (but delicious) blog in the food processor. When that happens, roll the mixture into small one-inch balls. Place the balls on parchment paper and freeze for approximately 1 hour or so, or until hardened.
After the balls are hard, melt your chocolate and then dip the little balls. I like to use a fork and tap it against the side of the bowl to remove the excess chocolate.
Place the dipped balls back on the parchment paper and let cool/dry.
Enjoy!

Feel free to decorate (while wet) with sprinkles or Oreo cookie crumbs. I waited until mine were dry and then drew baseball stitching in honor of the Indians Home Opener. Go Tribe!

Decorate them as you wish – I put red baseball laces

And I dare you not to sing this while making them:

Baileys Irish Cream Chocolate Truffles

March 14, 2013 / Melissa (I Crashed the Web) / 3 Comments

Happy Almost St. Patrick’s Day! Last year I made some delicious Murphy’s Stout Cupcakes with an Irish Cream Buttercream Frosting. This year, I was going to make the same thing, but lately I’ve been all about the cake and cookie balls (if you haven’t made the Birthday Cake Truffles or Chocolate Chip Cookie Balls, stop reading and make them immediately. They were DELICIOUS!), so I decided to find some St. Patrick’s Day truffles!

homemade baileys irish cream chocolate truffles for st. patrick's day

The following recipe was okay. They tasted delicious, but honestly, I am not a fan of how they looked. The batter was too sticky and heavy, making it hard to make nice circles. If you are going for taste – they’re great! Looks? I’m going to try again.

Baileys Irish Cream Chocolate Truffles

Borrowed from this post from Life Love and Sugar.

Here’s what you need:

2 ½ vanilla wafer crumbs (Almost one box of Vanilla Wafers)
1 cup powdered sugar
1/3 cup corn syrup
1/2 cup Baileys Irish Cream With Caramel
12 oz bag chocolate melting wafers (or chocolate chips … if you use chocolate chips you may need to use some Crisco while you melt just to make it melt smoothly)

Here’s what you do:

Okay, it’s not exact science but add nearly one box of Vanilla Wafers to a blender. I had about 15-20 cookies left in my box (can you say snacktime for later?). Blend completely until you have about 2 ½ – 2¾ cups of vanilla wafer crumbs.
Combine vanilla wafer crumbs and powdered sugar in a bowl until you have a nice powder-like consistency of both ingredients.
Add corn syrup and Baileys to dry ingredients. Mix well until consistency is sticky, yet moldable. It sounds gross, but the consistency reminded me of when I make turkey meatballs.
Let batter sit in fridge for about 15-20 minutes until chilled. Once cool, shape batter into balls and set aside. I put mine in the freezer so they would harden up and not melt when mixed with the warm chocolate. I made about a dozen balls.
Melt chocolate in microwave according to package directions. I did not end up needing the entire package, so I recommend heating up half the chocolate wafers at a time.
Using a fork, dip balls into the melted chocolate and shake off excess chocolate by tapping bottom of fork on the side of the bowl.
Place completed balls on a cookie sheet (I used foil sprayed with Pam on my cookie sheet to prevent sticking). Top with green sprinkles, if you wish. Let balls dry.
Enjoy!

Put your vanilla wafers in the blender!

Combine powdered wafer crumbs with powdered sugar. Then add corn syrup!

Combine powdered wafer crumbs with powdered sugar before adding syrup and Baileys.

baileys irish cream truffles

Birthday Cake Truffles

February 28, 2013April 20, 2013 / Melissa (I Crashed the Web) / 1 Comment

Our friend Dave turned 30 this week. We celebrated over the weekend with beers, pizza and other fun (including owning the jukebox) at one of his favorite bars, Map Room, and are going to be heading down to Cincinnati soon for some more fun.

a few of us out this weekend

Since there will be a few of us making the trip to Cincinnati, I decided to bake some goodies to bring along the way. And since it’s his birthday, what better excuse to make birthday cake balls, or birthday cake truffles (which sounds way classier than balls).

If you have a birthday coming up – or just want to enjoy some cake batter balls yourself – I highly recommend you make these. They are awesome. They taste like cake batter. And have no eggs. Seriously – if you like cake batter, you must make these right now. I only hope they make it to this weekend and I don’t end up enjoying them all before then!

Birthday Cake Truffles

(slightly modified from The Girl Who Ate Everything)

Here’s what you need:

For the truffles:

1 ½ c flour
1 ¼ c yellow cake mix
½ c unsalted butter, softened
½ c white sugar
2 teaspoons vanilla
4 tablespoons milk
2-3 tablespoons rainbow sprinkles

For the coating:

2 c. white chocolate chips
1 teaspoon Crisco
5 tablespoons yellow cake mix
Sprinkles for topping

Here’s what you do:

For the cake batter balls:

Cream together butter and sugar. Add vanilla.
Add cake mix and flour and combine thoroughly.
Depending on consistency, add 4-5 tablespoons of milk. Batter should be the consistency of dough so that you can form small balls with your hands.
Stir in sprinkles and evenly distribute with your hands or a spatula.
Roll dough into small, one inch balls and place on a foil- or parchment paper-lined cookie sheet. Chill dough balls in refrigerator for 30 minutes or freezer for 15 minutes.

For the coating:

While dough balls are chilling, melt white chocolate chips in the microwave with Crisco. Microwave on high for 2 minutes, stirring every 30-45 minutes until melted.
Once melted, add cake mix, stirring well to ensure a smooth consistency.
Using a toothpick or fork, dip cake dough balls into the melted chocolate and shake off excess chocolate by tapping bottom of fork on the side of the bowl.
Place completed cake dough ball on the cookie sheet and top with sprinkles. Repeat until all balls are done.