Thursday, July 16, 2009

Gadgets-Everyone should have this!

Being a "food snob" (as a co-worker calls me), I like my gadgets. I like spatulas, scoops, knives, wisks, etc...
One of my go-to tools is the ice cream scoop. Not just the regular size though, the mini one. The scoop is not just for ice cream though. It makes the perfect chocolate chip cookie (round, uniform, and all the same size). It is the perfect scoop for mini-muffin tins. And, as mentioned in the Oreo Truffle Recipe, makes pretty uniform truffles too!
I got mine at the William Sonoma Outlet (we are lucky to have this in Memphis!). It is spring loaded, stainless steel, and very durable! These mini scoops are available almost anywhere you can get a kitchen gadget.
Pick one up, I am sure you can find a use I haven't thought of yet! If you do, please share it!

From the Costco Cookbook-Oreo Chocolate Truffles="Apple"

My mother-in-law gave me the Costco Cookbook about 6 months ago. It has recipes from Food Network personalities as well as people from Top Chef, even Katie Joel (soon to be ex of Billy Joel, but that is for another blog :).
Anyways, I have made this recipe from Kraft Kitchens once before and it was a hit with my work crowd. Dennis needed a treat for today, so last night I went back to this no-bake sweet. It is as good, if not better than I remember.

Lesley's Rating=Apple

Oreo Chocolate Truffles

1 18oz bag of plain oreos
1 80z package of softened cream cheese
2 8 oz bags of semi-sweet chocolate chips

-Simply place the cream cheese in a mixer (I have a kitchenaid stand mixer, but a hand-held will do just fine). Using the beater attachment (not wisk), blend the cream cheese until smooth.

-Either crumble up the oreos with a rolling pin in a gallon freezer bag OR if you have the stand type mixer throw them in 5-6 at a time and blend (they crumble without any effort in the stand mixer).

-Once the cream cheese and oreos are well mixed to the consistency of thick brownie batter, place in fridge to set for about 20 minutes.

-Using a small spoon or mini ice cream scoop (heck even the large end of a melon baller); scoop out the mixture, roll to form a ball and place on a wax paper line cookie sheet or tray.

-Again place the formed balls back in the fridge while you melt the chocolate.

-Using the double-boiler method, melt the chocolate chips (both bags). Once melted you are ready to dip!

-I used a wooden kabob skewer to dip the balls in the melted chocolate until coated.

-Drag the bottoms of the truffles on the side of the chocolate bowl to get off the excess.

-Place on the wax paper lined tray.

-Once all are dipped, place in freezer over-night (makes about 24 truffles).

-When ready to serve, take out of the freezer 5 minutes in advance. And then eat!

*These are good frozen too!

Happy Eating!