White Chocolate Lemon Oreo Truffles

So…obviously I’m having a hard time in the ‘blogging regularly’ department. I’ll tell ya, when I was blogging everyday, I got fat. All that cooking, eating, and sitting was not a good combo. I’m still cooking and eating, but instead of using my free time here, it’s been at the gym. Much better for my waistline, not so great for this here blog. I hope you all will bear with me as I try to get a routine going again.

Anywho, in other news….I’ve been going through an Oreo ‘phase’. Specifically, an Oreo Truffle phase. It’s madness. My thighs seriously hope I’m almost over it.

I mentioned a while back that I received Chocoley chocolate to try out, and as you can see, I’ve been loving it. (In case you missed it – Chocolate Covered Strawberry Pizza and Graduation Oreo Truffles)

When I accidentally-on-purpose bought these lemon Oreos, I knew immediately that coating them in white chocolate was the way to go.  Hence, White Chocolate Lemon Oreo Truffles were born. Oreo Truffles are ridiculously easy, yet very tasty. The lemon and cream cheese is a really good flavor combo. Speaking of flavor combos…Oreo is getting a little cray cray with their Watermelon, Birthday Cake, etc flavors. HOWEVER, I have to say that the Peanut Butter Oreos are pretty dag-gone tasty. I’ve seriously been thinking of all the different things to make with them, but so far I have refrained. It’ll happen soon I’m sure…willpower never holds out for long.

White Chocolate Lemon Oreo Truffles

1 package Lemon Oreos

4 oz. (1/2 package) cream cheese*
8 oz white chocolate, melted (I used Chocoley White Chocolate)
 
*I prefer to use 4 oz. as opposed to 8 like some people do, and I like the 1/3 reduced fat because the cookie/cream cheese mixture can get very oily. 

Add package of Oreos to bowl of food processor. Pulse a few times to chop into pieces.
Add cream cheese to processor. 
Blend Oreos and cream cheese until well blended. Mixture will be thick (like a cookie dough).
Roll into 1 to 1 1/2 inch balls and place on waxed paper lined cookie sheet.
Chill in freezer while preparing chocolate.
Melt chocolate per directions (microwave or double broiler method).
Dip chilled oreo truffles into melted chocolate. Place on wax paper. Allow chocolate to set.
 
Are you on the Oreo train? I’ve actually heard some people say they didn’t like them. We are no longer friends. (I’m kidding!) I go through phases with them. I really wish I could go through a spinach phase, or a broccoli phase…


Chocoley Chocolate sent me samples of some of their products to try. No other compensation was received.

Mini Van Dreams
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Healthier Chocolate Truffles and Haystacks!

What if I told you they were full of fiber, and much lower in sugar and fat than their traditional counterparts? OH! And no oven required!!  (If y’all are experiencing the heat wave we are, this is a major plus!) So, what’s the secret?!  Fiber One (original) Cereal.  Yes, Fiber One.  And trust me, you will never know there is a healthy, fiber filled main ingredient in these little gems of dark chocolate deliciousness. 
First up –  truffles. I first saw these over at Back For Seconds (well, I probably first saw them on Pinterest!).  Since I had some Fiber One cereal, I jumped on this recipe.  The only problem was that I only had Fat Free Cream Cheese, and I think reduced fat would have been better…or if you use fat free, maybe increase the brown sugar a little.  However, these were still good, and were devoured by my children pretty quickly.

Skinny Caramel Truffles

adapted from Back For Seconds
  (Makes about 25 small truffles)

1 cup Fiber One cereal 
4 oz low fat cream cheese
2 Tbs brown sugar
1 1/2 tsp caramel extract* 
*I didn’t have caramel extract, so I used half butter extract & half vanilla extract*
8 oz dark chocolate
  
In a food processor grind cereal to a fine crumb. Add cream cheese, brown sugar, extract(s) and pulse until it all comes together.
Roll into bite sized balls (I made mine about an inch?) and set on a parchment (or wax paper) lined cookie sheet and freeze for 1 hour.
Melt chocolate until smooth, thinning with a bit of coconut oil if needed. Dunk the frozen truffles in the chocolate and lift out with a fork (I use 2 toothpicks), tapping it gently to smooth.
Immediately add sprinkles if desired.
Store in the refrigerator but let come to room temp before eating. Enjoy!
Second, we have Dark Chocolate Haystacks.  I had chocolate leftover from the above truffles, so I just added some Fiber One cereal to it and mixed together.  Place spoonfuls of the chocolate covered cereal on the wax paper, and let harden in the freezer or fridge.  These were everyone’s favorites!  Such a simple “recipe”, yet they were so good! As a matter of fact, the kids have requested I make these again.  Score one  for mom in providing a healthier treat that the kids loved!  Of course, it would have been better had I not eaten most of them.  oops.