My two weeks home in America has come and gone…insert sad face here. As much as I didn’t want to leave my family and friends, the one thing I didn’t mind leaving was the snow. After just two months in this tropical climate, my body did not have the easiest time adjusting to the cold weather. After two snow storms in two weeks, by the time we boarded our flight home I was more than ready for warm weather!
Weather aside, I’ve quickly learned that the hardest part about going home is going to be leaving. Really, what’s better than home? Familiar faces, places, people, smells, stories, and best of all…family. Here’s some pictures from our special Christmas:
Best cupcakes ever
My twin and me <3
Of course, while I was home, I also baked…. a lot. Although most of it went undocumented, I did snap a few pictures of my personal favorite baked good over the holiday: Peppermint Oreo Truffles. I found this recipe through Pinterest, and immediately bookmarked it as a MUST-make! I blogged about regular Oreo Truffles last Christmas, which are always a hit recipe in our family, but these added a “Christmas” feel to the simple treat. Plus, if you’re like me and love anything with a mint flavor, you will love these!
Peppermint Oreo Truffles (Recipe from Kraft)
- 36 reduced-fat Oreos
- 1 (8 oz) pkg reduced-fat cream cheese, softened
- 1 tsp peppermint extract
- 1 bag white chocolate chips
- 2-3 crushed candy canes or peppermint candies (for decorating)
Line a cookie sheet with wax paper and set aside. Place the Oreos in a food processor and blend until finely crushed. In a mixing bowl, blend together cream cheese and peppermint extract. Add about 1/4 of the cream cheese mixture to the crushed Oreos in the food processor, blend, and then continue to add in the cream cheese until the cream cheese and Oreos are thoroughly combined, so it looks like the picture below.
Now, scoop the mixture out with a spoon (or your hands) and form into 1 inch balls. I lined my hands with plastic sandwich bags to do this, because the mixture is a bit sticky! Place the truffles on the prepared cookie sheet, and put them in freezer for 10-15 minutes.
- Crush your candy canes at this point, and set aside. Then melt the white chocolate chips in a double boiler while the truffles are hardening in the freezer. Once melted, remove the truffles from the freezer and dip them in the melted chocolate, evenly coating them. You’ll have to do this pretty quickly, because the chocolate hardens in minutes! To do this, I used a toothpick to pick up each truffle and roll it in the chocolate. Return the truffles to the baking sheet and immediately sprinkle the tops with crushed candy canes. I dipped about 3 truffles at a time, and then sprinkled each with the candy canes, so that the candy would stick to the chocolate! Once you’ve completed this process, store your truffles in the refrigerator.
These looked adorable on the dessert table and tasted delicious, too. Now I miss Christmas…What was your favorite holiday recipe this year?