This is it. The grand finale to Apple Extravaganza week on my blog and coincidentally also all-time post #250! That's some pretty exciting stuff! Who would have known that in just a few years I would have made so many new recipes (and honestly, what I post isn't even all of it!). You all inspire me to do what I do!
Now back to this recipe. My husband absolutely LOVES truffles. At Valentine's Day one year I made Chocolate Chip Cookie Dough Truffles and our friend Jackie made Oreo Truffles. He pretty much inhaled them both and we were baffled at how few truffles were leftover at the end of the night. Anytime I make a dessert he practically begs me to make the cookie dough truffles so I thought I'd throw a truffle recipe into the baking mix. Chris wasn't so keen on the idea of having fruit instead of chocolate in the mix but he went along with it anyway.
Scott was a little sad when he found out the oreos were going to be pulverized to be used in the recipe but once they were put together he changed his tune, too. These were a hit with both of our guys! They're very sweet and the small size makes them deadly because you feel justified in eating several at a time. Not surprisingly Chris guarded his allotted truffles once we got home. Sharing was not an option but that's okay because I happily ate the other treats that Emily and I produced.
To sum things up, Emily and I made six recipes between the two of us:
- Apple Pie Cookies
- Apple Cider Beignets with Butter-Rum Caramel Sauce
- Apple Cider Butter
- Shrimp with Green Apple Chipotle Salsa
- Caramel Apple Cheesecake Bars
- Apple Cinnamon Truffles
If you liked these posts, leave a comment to let us know because Emily and I (and/or any of my Dinner Club friends) would LOVE to do another marathon cooking/baking session sometime. Any theme ideas or recipes that you have to share would be lovely! If you want to be a taste-tester for one of our sessions, we might be able to arrange that, too ;).
Apple Cinnamon Truffles
|Photo Credit: My wonderfully talented friend, Emily|
- 1 package Golden Oreos
- 6 oz Cream Cheese, at room temperature
- 1/4 cup Apple Pie Filling, pureed
- 1 tsp Ginger, divided
- 2 packages White Chocolate Baking Bars
- 2 tsp Cinnamon
- Crushed Pecans, for garnish
- Add the Oreos to the bowl of a food processor and pulse until fine crumbs form. Transfer to the bowl of a stand mixer (or a large bowl) and mix together with the pumpkin (or pureed apple pie filling), cream cheese and 1/2 tsp. ginger. Once combined, use a cookie scoop to form into small balls and place on a plate. Refrigerate for 30 minutes, until firm.
- Cover a baking sheet with wax paper and set aside. Melt the chocolate in the microwave in 30 second intervals, stirring after each time, until fully melted. Stir in the cinnamon and remaining 1/2 tsp. ginger.
- Remove the balls from the fridge and dip into the chocolate, making sure they are coated evenly. Place on the wax paper and repeat until all balls are covered in chocolate. Sprinkle pecans on top and refrigerate until hardened.