Vanilla extract – Fervent Foodie

November 28, 2010 9 Comments

You may know them as Cookie Balls, Oreo Balls, or perhaps Oreo Truffles.

I know them simply as Wow Balls.

Why “Wow Balls”? Because that was the first and only word I was able to utter as I enjoyed my first delicious bite of one of these glorious goodies.

Wow.

Chocolate haters beware – this recipe is not for you. These balls are rich, decadent, and oh-so-delicious. In a word: WOW.

The ingredients are simple:

1 package oreos (minus two for munchin while you work)
8 ounces 1/3 less fat cream cream
1 tsp vanilla extract
2 packages Baker’s Chocolate
Toppings of your choosing

First up, dump the Oreos into a food processor and pulse away until they are completely chopped up into little bits. Then dump in the softened cream cheese and vanilla extract and mix together with a blender.

Once everything is combined and you can no longer see any white bits of cream cheese, use a small cookie scooper to scoop out bite size chocolate balls. (I was able to get 3 dozen out of mine):

Pop the tray into the freezer for about an hour. This will make dipping them in chocolate MUCH MUCH easier.

Next, get your double boiler ready. Or, if you are like me and don’t have a double boiler, you can make do with a large pot of water and a glass mixing bowl. Fill the water in the pot up high enough that the bowl sits in the water when you place in on top of the pot. Also, make sure the bowl is large enough that no water will splash up into your chocolate. Water + melty chocolate = bad news bears.

Dump all of the Bakers chocolate into the glass bowl and let it slowly melt.

Now it’s time for dipping! I worked in batches of 5 (so that the balls didn’t start to unfreeze), and I found the fork and spoon method to work best. Basically I plopped one ball in the melted chocolate at a time, used the spoon to roll it around, and the fork to lift the ball up out of the chocolate and drain off the excess chocolatey goodness.

I set the dipped chocolates on wax paper to cool and immediately topped with a variety of toppings I had on hand, including pecans, chocolate sprinkles, rainbow sprinkles, coconut, and crushed cookies:

When the chocolates had hardened, I slipped each on onto a mini muffin liner.

I had several people ask me if I bought these in the store—they really did look quite professional!

I can’t wait to make these with peanut butter cookies!!!!

Thank you Jessie for bringing these lovely treats into my world!

Wow Balls Ingredients List (makes 3 dozen)

1 package oreos
8 ounces 1/3 less fat cream cream
1 tsp vanilla extract
2 packages Baker’s Chocolate
Toppings of your choosing

Pumpkin Cookies

October 11, 2010 10 Comments

I LOVE all things pumpkin. A few years back, I found this recipe for Iced Pumpkin Cookies, and it has been one of my go-to cookie recipes ever since (I do make a few Mary-tweaks). Feast your eyes, my friends.

Feast. Your. Eyes.

Oh yes.

First up, preheat the oven to 350 degrees. Then combine the dry ingredients in a medium size bowl:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt

Next, combine the following in a large bowl until creamy:

1/2 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar

Suga butta:

Then add:

1 small can pumpkin puree (or ONE HEAPING cup)
1 egg
1 teaspoon vanilla extract

Once combined, add in the dry ingredients in thirds and mix:

Pumpkin batter:

I use a small cookie scooper to drop the cookies onto an ungreased cookie sheet. I don’t flatten mine like the original recipe states. I like them a lil poofy.

Cook for precisely 15 minutes, immediately remove from the cookie sheet, and pop into the freezer for a couple minutes.

Yes, the freezer:

I’m not entirely sure why I do this, and it is probably an unnecessary step… but regardless I always do it and I think it helps the cookies to stop cooking sooner (which equals super moist and delicious cookies).

Once the cookies are cool, it’s time for icing! You can also make the cookies a day ahead and ice the next day. Just don’t store them in an airtight container (or you’ll end up with mushy business).

For the icing, mix the following in bowl:

2 cups sifted confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Sprinkling of cinnamon

Nom nom nom!

Take a sandwich size plastic bag and place it in a small drinking glass. Pour the icing into the cup:

Mess free!

Snip a small corner off of the baggie and you’ll get oober professional results 🙂

Fancy pants:

Once I ice the cookies, I pop them into the freezer AGAIN:

Ok yes, probably unnecessary. But this helps the icing to set up. At least I think it does.

VOILAAAAAAAAAAAAAAA!

Eat me now.

Since these cookies are super moist and delicious, you do NOT want to store them in an airtight container. I like to keep mine in the fridge and eat them cold.

MMMMMM HMMMMMMMMMMMM GOOOOOODDDDDDD.

This recipe makes 4 dozen pumpkin cookies.

What’s your favorite pumpkin recipe?