Posted by: Brian on |
It’s the weekend. A hot day. You’re tired and it’s still just the afternoon. The kids are demanding dessert for tonight and you have no idea even what dinner will be. Burgers on the grill would seem to be your destiny. But if you fail to supply a balanced meal — including some smashing desserts — the weekend will end with frowns or tears or stomping. And that’s just you. Who knows how the kids will behave.
Here’s a solution. Invoke those children with something like, “You want dessert? You get in the kitchen.”
No, poor strategy. How about, “Kids, you get to help with dessert. Get the Oreos and a hammer.”
Yes, that’s more like it.
I tasted these Oreo Truffles for the first time last week. I was just presented with a chocolate ball. I had no idea what was about to be consumed. I took a bite. I gasped.
“Do you have the recipe,” I asked one of Suzen’s chef’s here at Cooking by the Book. That’s not an easy question. Rian is a famed baker with a portfolio of secret recipes. How would I get the details of this treat. I like Rian. I did not want to have to resort to waterboarding. But I do have my priorities.
He laughed. “It’s on the web. It’s famous. It’s simple.”
How I never knew about this delicacy, I’ll never know. It’s brilliantly simple. It’s decadent. And it really is something that your kids can do. They can do the whole thing with you watching and they will giggle and drool to their utmost delight. Yes, they’ll make a mess, but so would you if you made this, so it really doesn’t matter.
Get your camera. This is a moment to embarrass the kids with twenty years from now at the wedding.
Yield: 3 dozen +, depending on how big your roll the chocolate balls
- 1 16-ounce package of Oreo cookies, divided
- 1 8-ounce package of Philadelphia Cream Cheese, softened
- 2 8-ounce packages of Baker’s Semi-Sweet Baking Chocolate, melted and stirred to uniformity
- Sprinkles of your choice, optional
Line a half cookie sheet with wax paper.
Crush 9 of the cookies to fine crumbs in a food processor; reserve for later use. Or cookies can be crushed by putting them in a Ziplock freezer bag, sealing the bag and using a rolling pin. With the pin you can beat or roll. [I was only joking about using a hammer, but you could.]
Crush the remaining 36 cookies to fine crumbs. Place the crumbs in a medium bowl. Add the cream cheese and mix until well blended. There may be little white streaks of cream cheese and the Oreo filling. Streaks are fine, globs are not.
Roll the chocolate mixture into 36-42 round balls, about 1 inch in diameter.
Dip the balls one at a time in the melted chocolate. Use two forks to dip, rotate, and remove each truffle.
Place the truffles on the wax paper covered sheet. Sprinkle with the reserved cookie crumbs or sprinkles as shown in the picture above.
Refrigerate until firm, about 1 hour. Store leftover ruffles, covered, the refrigerator. You can eat them cold or let them first warm a bit to intensify the flavor. If they get to room temperature, they taste just fine, but you will have to lick your fingers.
If kids are involved at room temperature, baths may be necessary and the whole purpose here was to avoid tears. Remember?
Photo Information Canon T2i, EFS 60 mm Macro Lens, F/4.5for 1/50th second at ISO‑3200
Posted by: Brian on |
Good food is edible. Great food is edible art. Such is the story of this cookie which could double as a gem in Madison Avenue storefront. If you have a sweet tooth, if you love coconut, then this cookie is for you. Small coconut balls are given a thumbprint impression, then baked. The indent is filled with one of two things: salted caramel [the original recipe] or dolce de leche [Suzen’s favorite].
To make dolce de leche, you can simple cook a can of sweetened condensed milk cover in water in a saucepan. When, as Suzen does, you are making dolce de leche for 50 people, all burners are active. Our kitchen becomes a production line.
This cookie is quite versatile. For dessert on a warm summer weekend night, when the barbeque dishes are not yet digested and you just want a tiny touch of dessert, then this cookie is perfect. It will cleanse away all traces of chicken, steak, onions and potato salad. A glass of sparkling wine is not mandatory but suggested.
If you want elegance, say for a fall or winter holiday feast, then a plate of these cookies — centered on the table and reflecting candle light in that dolce de leche — is understated sophistication. This year round cookie is one you will simply never tire of. Trust me. I’ve had a few dozen in the past year and my addiction is only intensifying.
Coconut Thumbprint Cookies with Salted Caramel or Dolce de Leche
Yield: ~ 50 cookies
- 3 sticks unsalted butter, room temperature
- 1 cup sugar
- 1 ½ teaspoons pure vanilla extract
- 3 ½ cups all-purpose flour
- Table salt
- 2 large eggs, lightly beaten
- 12 ounces sweetened flaked coconut
- 44 small soft caramel candies (12 ounces), such as Kraft
- 6 tablespoons heavy cream
- Large, flaky sea salt, such as Maldon
- Or, in lieu of the caramels, cream and Maldon, 1 ½ cups of dolce de leche
Preheat oven to 350 degrees. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and ½ teaspoon table salt, and beat to combine. Press dough together in plastic wrap, then roll into 1 ¼-inch balls. Dip each ball in beaten egg, and roll in coconut. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks. Repeat with remaining dough.
If making a caramel filling instead of using dolce de leche, place the caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon into indentations in cookies, and sprinkle with sea salt. Rewarm caramel if it hardens before all cookies are filled.
Source: Martha Steward Living, February 2012
Photo Information: Canon T2i, EFS 60 mm Macro Lens, F/6 for 1/40th second at ISO-3200
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