Easter Treats

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Some of you, still in the deep throws of Lenten penance, are cursing me for posting a tasty treat recipe ahead of Easter. I’m sorry! But as I said Monday, some preparations need to be done ahead of time, and I plan on bringing these truffles to Easter dinner. If you want to also, they are super easy to make.

I have prepared 2 versions for you lovely readers. Oreo truffles, and cake truffles.

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Oreo Truffles:
1 package of oreo cookies
8 oz. cream cheese, softened
1 package of almond bark [I picked the white chocolate]

Place all the oreo cookies in a large ziplock bag and crush (or if you’re fancy, blend in a food processor). Blend crushed oreos with cream cheese in a medium sized bowl. Chill in the fridge for 30 minutes. Roll the oreo-cream cheese mixture into walnut sized balls, and set on a baking sheet lined with silicone or parchment paper. If the mixture has softened at all during the rolling process, stick the baking sheet back into the fridge for an additional 20 minutes. Next, melt your almond bark according to the instructions on the package. Roll each truffle around in the chocolate mixture, and transfer back to baking sheet. If you want to decorate with sprinkles, be sure to use them before your chocolate hardens!

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Cake Truffles:
1 prepared cake unfrosted (or 1 dozen cupcakes or muffins)
1 container of chocolate frosting, divided
1 package of almond bark (white or dark chocolate)

Smash the cake in a medium bowl, then add frosting (starting by only adding half of the container). Mix together, occasionally adding frosting, until you have a dough-like consistency. Chill in the fridge for 30 minutes. Remove from fridge and roll into walnut sized balls, placing them onto a baking sheet lined with either parchment paper or silicone. If the mixture has softened at all during the rolling process, stick the baking sheet back into the fridge for 20 minutes. Next, melt your almond bark according to the instructions on the package. Roll each truffle around in the chocolate mixture, and transfer back to baking sheet. If you want to decorate with sprinkles, be sure to use them before your chocolate hardens!

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The truth is, I had a dozen or so gluten free muffins that I knew I wasn’t going to be able to eat by myself. Sophie didn’t take a liking to them, and J isn’t crazy about the texture of gfree goods. Mashed together with frosting and dipped in chocolate, no one would know that my cake truffles were actually made with chocolate chip muffins! Always try to use ingredients that you have on hand. This habit has helped me to become less wasteful as well as helping me to learn more about substitutions in my cooking. Get creative! You can even mix it up by doing half a batch in white chocolate and half a batch in milk chocolate. Both are equally delicious! Enjoy!

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