Be Mine with Cookies & Cream Bites

Cookies & Cream Bites
adapted from Peace Meals by the Junior League of Houston
makes 30 bites

ingredients:
1 package Oreos (1 lb, 2 oz)
8 oz cream cheese (1/3 less fat), softened
14 oz chocolate candy coating
sprinkles

directions:
1. Grind Oreos in a food processor and once crumbled add in cream cheese and combine until no cream cheese can be seen.
2. Transfer mixture to a bowl and refrigerate for at least 45 minutes.
3. Once the mixture is chilled form into 1” balls and place on a parchment paper lined baking sheet and then chill for another 15 minutes.
4. Melt chocolate candy coating and dip balls into the chocolate using a skewer or toothpick, then dip into sprinkles and place back on cookie sheet to dry.

These cookies & cream bites were super easy to make and super rich and chocolately. They pulled double duty since Scott and I sampled some as part of our Valentine’s dessert tray and then the remainder was consumed at the monthly birthday celebration at work. Believe me when I say they didn’t last long. I'll admit I ate at least 6 Oreos before actually getting started. I was thrilled with the short ingredient list and also bought the store brand ingredients to save a little money. Next time I think I’ll buy the double stuffed Oreos. The best part was the Kroger brand candy coating came in its own microwavable tray so I didn’t have to rig a double boiler and had one less dish to clean. I used a small cookie scoop so I only made about 18-19 instead of the 30 suggested and I’m sure part of that was the upfront quality control testing.

Sweet Potato Pie

Sweet Potato Pie with Marshmallow Meringue
Southern Living: November 2010

This delicious pie is on the cover of the Southern Living Thanksgiving issue and has the look of perfection. Mine of course does not look as fabulous since I don’t have a food stager or professional photographer on standby. Many years ago at a Thanksgiving buffet I grabbed a slice of sweet potato pie by mistake thinking it was pumpkin—they are both orange. I was disappointed when I was told it was sweet potato, but reluctantly tasted it anyway and was pleasantly surprised. This pie was absolutely delicious and exceeded the pie in my memory.

Also last night while eating Thanksgiving leftovers for dinner I realized this pie can double a side or dessert since its sweet potato!

I started off this year’s holiday season with our new tradition of a broken oven (it has broken 3 years in a row during the holidays). Fortunately the part was available and it was repaired on Tuesday allowing me plenty of time to bake my dessert to take to Scott’s family Thanksgiving.

There were several great things about this pie recipe. I was able to bake the sweet potatoes for the filling on Tuesday night, use a Pillsbury pie crust and assemble and bake the pie on Wednesday, and then prepare the meringue on Thursday morning. For the sweet potatoes, I poked them with a fork, wrapped them in foil and baked them in a 400 degree oven for about an hour and half and then scooped out the filling. I absolutely detest making a pie crust from scratch--I feel like it’s a lot of unnecessary work for something that is in the background, and yet at the same time it’s so essential. I once cut my finger on the food processor blade while making a pie crust for a less than stellar pie, so maybe I am scarred for life. But there are some shortcuts I take to deviate from my scratch method, and for me the Pillsbury pie crust is one of those rare exceptions.

This pie also had several baking firsts for me. I don’t bake a lot of pies since my favorite desserts are cookies and I will occasionally bake a tart but tart crust is entirely different. Anyway this pie called for prebaking the pie crust using pie weights. I didn’t read over the directions until the last minute, so instead of braving the Thanksgiving shopper insanity at the grocery store to pick up some dried beans, I was already planning to stop by Williams-Sonoma for some pre-black Friday holiday shopping and purchased pie weights there. Scott made the mistake of biting into one thinking it was candy…good thing he didn’t bite too hard or he would have lost a tooth. Also this was my first time to ever make a meringue which sounds intimidating, but it was actually very easy thanks to my Kitchen Aid mixer. However I discovered in the car on the way to our Thanksgiving meal that meringue can melt so it needs to stay in the fridge.

Enjoy!

Chocolate Raspberry Cookies

Chocolate Raspberry Cookies
By Paula Dean

I’m in love with these cookies and also very sad since this is the last time I will ever bake them. Hershey’s has discontinued the main ingredient. I used to be able to find the chocolate raspberry baking pieces at my local grocery store and then one day they were gone. I immediately went to the Hershey’s website only to discover they were no longer listed. I sent an email to Hershey’s urging them to bring them back and to let me know if there were anymore packages available in the Houston area. As luck would have it, I received a reply and headed over to the River Oaks Randall’s where I bought the last bag! This was over a year ago and I have been holding on this piece of heaven ever since, waiting for the perfect occasion.

That day has finally come. When I bake cookies I usually have enough for 2 occasions, so I try to be strategic about splitting up the cookies…I don’t want to end up with too many on my waistline. The two lucky recipients of this chocolate goodness are my Grandpa and my old boss Anita.

My Grandpa is 99 and recently broke his hip, had hip replacement surgery, and is temporarily living in a rehabilitation facility so he can undergo physical therapy everyday for several weeks to learn how to walk again. He has a serious sweet tooth and those genes were passed onto me. At his age I hope he is around long enough for this pain and suffering to be worth it. So I thought I’d cheer him up with a package of cookies and some cross word puzzles to keep him occupied.

Also Anita’s birthday was on Halloween, so I owed her some goodies. She was my boss for several years when I first started working and she is responsible for molding me into the employee that I am today.