S'sK Black and White Striped Oreo Truffles

*A Sebastian's Kitchen Original Recipe inspired by the classic Oreo Truffles Recipe found on KraftRecipes.com

Check the original out here: Oreo Truffles Recipe. I've written the instructions out in my own words and added white and dark chocolate as a design. I've also changed the technique for dipping the chocolate. 

S'sK Black and White Striped Oreo Truffles inspired by the classic Oreo Truffles Recipe found on KraftRecipes.com

Ingredients:

1 family size package Oreo cookies 1 lb 3.1 oz (you will have leftover cookies, nom nom nom!)
1 8 oz. package Kraft Philadelphia cream cheese
1 bag Ghirardelli 60% Cacao Dark Chocolate Chips
1 bag Ghirardelli White Chocolate Chips

Step 1: Crush the Oreos

1. Remove 34 Oreo cookies from the package.

2. Place 5-8 cookies (depending on how big your processor is you can add even more in) in your food processor.

3. Chop cookies into a fine crumb.

4. Place crumbs into a medium bowl.

5. Continue crushing cookies until all (34) cookies have been crushed. Set bowl aside.

Step 2:  Cream cheese

1. Soften cream cheese in microwave about 15 seconds until soft but not melted.

Step 3: Putting it together

1. Add cream cheese to Oreo crumbs and stir with a fork until crumbs are absorbed and become a batter.

2. Cover Oreo batter bowl with plastic wrap and set in refrigerator for about an hour or two until batter has hardened.

3. Once hardened, remove batter bowl from the refrigerator and scoop out batter.

4. Line 2 baking sheets with wax paper.

5. Roll batter in your hands to form little balls. Place rolled balls onto wax paper lined baking sheets.

6. When you finish filling one baking sheet with truffle balls, place baking sheet in the refrigerator while you continue filling the second baking sheet.

7. When you finish filling up the second baking sheet with truffles, add that to the refrigerator and remove first baking sheet.

8. Open Ghirardelli dark chocolate bag and pour chips into a microwave safe bowl. Melt chips according to package instructions.

9. Pour chocolate on top of truffle balls or dip truffle balls in chocolate. Continue until all truffles on your first baking sheet are covered in chocolate. Put truffles in the refrigerator to harden while you melt your white chocolate (next step).

10. Melt white chocolate over a double broiler. *(Read my tutorial here). Once chocolate is melted remove second baking sheet with truffles from the refrigerator. Cover second baking sheet truffles in white chocolate. Save some white chocolate to drizzle over your first batch of chocolate covered truffles and make pretty designs.

11. Add white chocolate truffles baking sheet to refrigerator to harden for about 5 minutes.
12. Remove chocolate covered truffles from the refrigerator. Drizzle melted white chocolate on top of truffles to make pretty designs. I use a fork and just wave it around. You could also add white chocolate to a piping bag and use a round tip to pipe it on. Once you are happy with how they turned out, move your baking sheet with your finished truffles back into the refrigerator. Let sit for about 20 minutes or until they harden.

13. Remove white chocolate covered truffles from the refrigerator. Drizzle melted dark chocolate on top of white truffles to make pretty designs. 

 

14. Once you are happy with how they turned out, move your baking sheet with your finished truffles back into the refrigerator. Let sit for about 20 minutes or until they harden.
15. Remove baking sheets from refrigerator and remove Oreo truffles from baking sheets. Store truffles in an air-tight container in the refrigerator until ready to serve. Do not leave truffles out for more than a couple hours, remember they are made of cream cheese, and that goes bad fast!

S'sK Chocolate Chip Cookies (2nd Version)

*A Sebastian's Kitchen Original Recipe

This is my second version of my chocolate chip cookie recipe. I've changed a few things since my other version. Here's just a quick list of what I changed.

Removed whole wheat flour and adjusted all purpose flour
Adjusted white sugar and brown sugar

With this recipe, you'll need two bowls. A dry bowl for your dry ingredients (except sugars), and a wet bowl. You'll combine the dry bowl into the wet bowl at the end.

 

S'sK Chocolate Chip Cookies

Ingredients:
1 cup salted butter, softened to room temperature
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla extract
3 ¼ cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 10 oz bag Ghirardelli dark chocolate chips

1.    Beat butter with a mixer until white and creamy.
2.    Add white sugar and brown sugar to butter bowl.
3.    Add eggs and vanilla extract; continue to beat until fluffy. Set aside.

4.    In a separate bowl add all-purpose flour, baking powder, baking soda, and salt. Mix well with a fork.

5.    Add dry bowl ingredients to wet bowl - mixing with a fork until dough forms.

6.    Add chocolate chips to the dough and fold them in with a fork or spatula gently.

7.    Line a baking sheet with parchment paper.
8.    Preheat oven to 350 degrees F.
9.    Spoon dough on to parchment paper and flatten dough with hand.

10.    Bake at 350 degrees for 8-10 minutes or until lightly golden on top. (Time depends on how big/thick you make your cookies.

S'sK Whipped Cream

*A Sebastian's Kitchen Original Recipe

S'sK Whipped Cream

Ingredients:

1 Quart Heavy Whipping Cream (2 pints)

2 cups powdered sugar

2 teaspoons vanilla extract

Instructions:

1. Place bowl you will be using and mixer attachments in the freezer to chill for 30 minutes before you start making your whipped cream.

2. Remove bowl and mixer attachments from the freezer. Add attachments to mixer.

3. Add heavy whipping cream to bowl.

4. Begin beating heavy whipping cream for 2 to 3 minutes until it starts thickening up.

5. Add vanilla and sugar and continue beating for another 3 to 5 minutes.

6. Cream should start to thicken up. As it thickens up, you should taste test it to make sure it is sweet enough for you. If you want it sweeter, add more sugar until you are happy with it.

7. Continue beating until you reach your desired thickness.

8. Make sure to eat within 3 days and store in an air-tight container in the refrigerator.

S'sK Snicker Salad

*This is my version of the classic Snicker Salad recipe.

Make sure to follow the 2 ½ cup of milk per package of jello pudding recipe on the back of the jello container to make your pudding thicker and not so watery.

Also... use whole milk instead of 2%.

I like to make my jello pudding the night before I make the salad so that the pudding sets and chills enough to become nice and thick.

 

Snicker Salad

Ingredients:

2 packages jello vanilla pudding mix

5 cups whole milk

2 cups washed and dried red grapes

4 granny smith apples (peeled and cubed)

9 full size Snicker bars (chopped/cubed)

Whipped cream (optional)

Day 1: Jello Pudding Mix

1. Follow instructions on back of pudding box to make thick pudding (pie filling). I made mine by adding the powder to a large bowl and adding 5 cups of whole milk and beating it with a whisk attachment with my hand held mixer for a couple of minutes.

2. Cover bowl with plastic wrap and chill overnight in the refrigerator to let pudding thicken up.

Day 2:

1. Remove grapes from stems and wash them thoroughly.

    a.    I like to dry my grapes using a salad spinner.

2. Set aside.

3. Wash, peel, and cube (in small cubes) granny smith apples. Set aside.

4. Cut Snicker bars into small pieces with a sharp knife.

    a.    I’ve tried having bigger chunks of Snickers in the salad in the past but once the Snickers get cold, the bigger chunks are a lot chewier and harder to eat.

5. Remove pudding bowl from the refrigerator.

6. Add grapes, apples, and Snicker bar pieces to the pudding. Mix well.

7. Serve in a serving dish.

8. Add a dollop of whipped cream to the serving dish. (Optional).