Oh, friend.  Can I start this post out with an apology?  I’m sorry for the lack of posts… the lack of chocolate, the lack of butter, the lack of sugar… especially this time of year, when it’s needed most.

 

I could give you the whole, “Life has been bonkers/I’m still settling into my new job/Where did the time go?” but let’s not go there.  Let’s just say that 2012 has been a rough year, and I’m happy to usher it out with lots of delicious, chocolaty treats and many pairs of stretchy pants.

 

I’m going to make up for lost time.  I promise.

 

This time of year entails many parties and gatherings — merriment and cheer is to be had.  And you never want to find yourself empty-handed when it comes to these types of situations.  So, let me share a few easy truffle recipes with you — that you can make ahead, throw in freezer bags (they all freeze so well!), toss into cute holiday take-out boxes and be on your way!

 

From my kitchen to yours, happy holidays!  Love and hugs to you all!

 

Oreo Truffles

Recipe adapted from What’s Gaby Cooking?

 

You will need:

1 package of Oreo cookies

8 oz. cream cheese, softened

White and semi-sweet chocolate for melting

 

 

 

1. Place Oreos in a food processor, and pulse until you get small crumbs.

2. Add in cream cheese and pulse until a soft dough forms.

3. Roll dough into balls, about the size of a walnut, place in a metal or glass bowl, cover with plastic wrap and place in freezer for 1.5 to 2 hours.

4. Break dough balls apart (this is easy when they’re frozen).

5. Place chopped semi-sweet or white chocolate (about 1 and 1/2 c.) in a microwave-safe bowl and heat for 1 minute.  Stir and heat another 45 to 60 seconds longer, until chocolate is smooth and glossy.

6. Using two forks, dip dough balls into melted chocolate, coating evenly.

7. Place on a sheet of parchment paper and let cool.  Once cool, place truffles in a freezer bag and keep in freezer until ready to package.

 

Cookie Dough Truffles

Recipe adapted from Paula Deen

 

You will need:

1/2 c. (1 stick) unsalted butter, softened

3/4 c. brown sugar, firmly packed

1 t. vanilla

2 c. all-purpose flour

1 (14 oz.) can sweetened condensed milk

1/2 c. semi-sweet mini chocolate chips

Semi-sweet chocolate for melting.

 

 

 

1. In the bowl of a stand mixer with the paddle attachment, cream butter and brown sugar until light and fluffy.

2. Scrape down bowl with spatula.  Add in vanilla.  Mix well.

3. With mixer on slowest speed, drizzle in sweetened condensed milk.

4. Add in flour.  Mix well.

5. Fold in chocolate chips.

6. Roll dough into balls, about the size of a walnut, place in a metal or glass bowl, cover with plastic wrap and place in freezer for 1.5 to 2 hours.

7. Break dough balls apart (this is easy when they’re frozen).

8. Place chopped semi-sweet chocolate (about 1 and 1/2 c.) in a microwave-safe bowl and heat for 1 minute.  Stir and heat another 45 to 60 seconds longer, until chocolate is smooth and glossy.

9. Using two forks, dip dough balls into melted chocolate, coating evenly.

10. Place on a sheet of parchment paper and let cool.  Once cool, place truffles in a freezer bag and keep in freezer until ready to package.

 

Peanut Butter Truffles

Recipe adapted from Joy of Baking

 

You will need:

2 c. creamy peanut butter

1/4 c. (1/2 stick) unsalted butter, softened

Pinch of salt

1/2 t. vanilla

2 to 2 1/2 c. powdered (or confectioner’s) sugar

Semi-sweet chocolate for melting

 

 

 

1. In a microwave-safe bowl, heat the peanut butter, butter, and salt for about 1 minute, or until just soft.

2. Stir in the vanilla and powdered sugar until the consistency is a stiff dough.

3. Roll dough into balls, about the size of a walnut, place in a metal or glass bowl, cover with plastic wrap and place in freezer for 1.5 to 2 hours.

4. Break dough balls apart (this is easy when they’re frozen).

5. Place chopped semi-sweet chocolate (about 1 and 1/2 c.) in a microwave-safe bowl and heat for 1 minute.  Stir and heat another 45 to 60 seconds longer, until chocolate is smooth and glossy.

6. Using two forks, dip dough balls into melted chocolate, coating evenly.

7. Place on a sheet of parchment paper and let cool.  Once cool, place truffles in a freezer bag and keep in freezer until ready to package.