Author: lindy

Oreo Truffle Turkeys

~ lindy

Oreo Truffle Turkey

Makes 14 turkeys, you will have extra truffles and supplies

Supplies:

*Food Processor

*Silpat Baking Sheet or Parchment Paper

*tweezers

*Family size Oreo Cookies

*Cream Cheese, 8 ounce

*Roll Gold Tiny Twist Pretzels, Feathers

*White Ghirardelli Melting Wafers, Feathers

*Orange, Red or Yellow Sugar Sprinkles, Feathers

*Regular Sticks Pretzels, not the thin

*Ghirardelli Dark Melting Wafers

*Wilton Candy Eyes, Walmart

*Orange or Yellow Skittles or Regular M and M’s, cut in half, beak

Oreo Truffles 

*1  (8 ounces) Cream Cheese,  room temperature
*Family Size bag (15.25 ounce)  36 Oreo Cookies, Oreo centers removed and discard
*dash of salt
*1 to 2 cups of dark or milk Ghirardelli Dark Chocolate Melting Wafers (Add 1 teaspoon shortening to 1 cup of White or chocolate wafers, melt in the microwave in glass cup with the shortening in 30 second increments until melted.)

Blend in food processor pulse the Oreos until small crumbs.

In a stand mixer on  meduim-low speed cream together the cream cheese and Oreo crumbs (or stir in by hand.)  until all the cream cheese is well combined into the crumbs and most of  cream cheese is no longer visible.

Roll Oreo mixture into tablespoon sized balls, place them onto wax paper and refrigerate for 2 hours.  Then remove a few at a time from the fridge to dip into melted chocolate, dipping each ball individually into the melted chocolate and let dry/set on a piece of wax paper, drizzle with melted chocolate, let dry/set. Then refrigerate until ready to eat. Eat truffles within a couple of days. Great for gift for Valentines, Christmas or after dinner treat.

Note: Refrigerate truffles as soon as the chocolate is set to prevent sinking.

Turkey Feathers:

**1 cup Ghirardelli White Chocolate/Candy  Melting Wafers (Add 1 teaspoon shortening to 1 cup of White or chocolate wafers, melt in the microwave in glass cup with the shortening in 30 second increments until melted.)

*14 Twist Pretzels, Feathers

*Orange, Red, Yellow Candy sprinkles, Green optional for Feathers

*Orange or Yellow M and M’s or Skittles, cut in half, beak

 

Dip each pretzel into white melted coating and sprinkle with sprinkles and allow to set.

Using the melted chocolate wafers to attach decorated pretzel/feathers to the back side of the Oreo truffle.

Turkey Head and Body

Place Pretzel stick onto Silpat baking mat or parchment paper and place about a teaspoon sized amount of the melted wafers onto the top of the stick pretzel.  Then when melted wafter has set slightly, then with tweezers or fingers place the eyes and the candy beak.

Allow the melted wafer turkey heads to set before adding to the oreo truffle turkey.

Enjoy!

Lindy

 

 

 

S’mores Chocolate Cupcakes

~ lindy

S’mores Dark Chocolate Cupcakes

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S’Mores Cupcakes

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Makes 25 to 30 cupcakes

Cupcake Liners

Muffin Tins/Cupcake Tins

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Graham Cracker Crust:

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*2 cups (or 2 Sleeves of crackers crushed) Graham Cracker Crumbs

*6 to 7 tablespoons Butter, melted

*2 tablespoons Brown Sugar

*2 tablespoon Sugar

*Pinch Sea Salt

*3/4 Mini Semi-Sweet or Dark Chocolate, 1 to 2 teaspoons per cupcake

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Place graham crackers into gallon sized resealable. Seal closed the bag and with a wood rolling-pin crush the crackers into crumbs.

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Add to the crushed graham cracker crumbs the melted butter, brown sugar, sugar and salt. Massage together in the bag until all ingredients are incorporated.

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Add cupcake liners to muffin tins and press 1 tablespoon of the crust mixture into each muffin cup and top with mini chocolate chips.

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Bake cupcake cracker crust at 325*F. for 7-12 minutes. Add the chocolate cupcake batter.

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Chocolate Cupcakes

*1 and 1/2 cups Sugar

*1/2 cup Extra Light Olive Oil or Vegetable Oil

*1 Egg

*2 teaspoons Vanilla Extract

*1 cup Milk

*1 tablespoon Apple Cider Vinegar

*1 cup warm Water

*2 cups All-purpose Flour, sifted

*3/4 cup Hershey’s Special Dark Cocoa Powder

*1 teaspoon Baking Soda

*1/2 teaspoon Sea Salt

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Wet Ingredients:

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Mix together in a stand mixer on medium speed the sugar, oil, egg and vanilla extract.
Measure the milk in measuring cup and add the apple cider vinegar. Then add to the sugar mixture along with the warm water. Mix until combined.

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Dry Ingredients:

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Sift together the flour, cocoa, baking soda and salt into a medium size bowl and then slowly add to the wet ingredients. mix on medium speed for 2 minutes.

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Scoop or pour the cupcake batter into muffin cups 3/4 full, per crusted cupcake cup.

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Bake in a preheated 350*F. oven for 18 to 20 minutes, allow cupcakes to cool in muffin tins.

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Marshmallow Topping

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*4 large Egg Whites, room temperature

*1 cup Sugar

*1/4 teaspoon Cream of Tartar

*1/8 teaspoon Meringue Powder, optional for crisper marshmallow, add after cooking

*1 teaspoon Vanilla Extract, add after cooking

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Equipment Needed:

**Double Boiler

**Candy Thermometer

**Hand Mixer with whisk attachment

**Piping bag with Star Tip

**Kitchen Torch, for browning marshmallow top, be careful not to burn the

cupcake paper

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In a glass bowl over a sauce pan with 2 inches simmering water (double boiler). Add the egg whites, sugar and cream of Tatar, whisking constantly until the temperature reaches 160*F. on candy thermometer. Remove from heat and stir in the vanilla extract and the optional meringue powder.

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With the hand mixer on low-speed whisk marshmallow mixture, then move up to medium speed and whisk until stiff, shiny peaks form.

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Place mixture into Piping bag with star tip, pipe onto each cup cake as desired. Toast marshmallow with torch and add a piece of chocolate.

Topping:

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*** Hershey’s Chocolate Bar, pieces

Enjoy!

Lindy