Giveaway Winner...and Peppermint Surprise Truffles!!

Happy weekend...so hard to believe that Christmas is only TWO WEEKS away! December is flying by very quickly!! Lots of fun stuff to share today, so let's get started. First off, I want to announce the winner of the Round Pond Blood Orange Citrus Syrup + Cab Merlot Red Wine Vinegar giveaway. Congrats to...Claire! I'll be in touch to get your mailing info so I can get your goodies to you in time for Christmas!!  If you didn't win this time, don't fret...Elf Wendy's got another fun giveaway coming up in a few days. More info to come, but think: COOKIES!!

Speaking of...one of the goodies that I make every Christmas season are luscious peppermint-infused truffles. When people taste them for the first time, they literally go nuts for them. Every single time. I call them Peppermint Surprise Truffles because people are always surprised to hear that they're made with Oreo cookies! I'm not sure where the recipe originated...I have tons of friends who also make these truffles. However, I have a few twists that I've added as I've tinkered with the recipe the past few holiday seasons.

These truffles are rich, with a very pronounced peppermint flavor. If you're not a peppermint fiend like me, you can substitute any extract of your choice to the base recipe. The next variation I want to try is Grand Marnier and grated orange peel. If you make a batch of these truffles, I promise your friends and family will beg you to make them again and again! Luckily, they're as simple to make as they are to eat...

Peppermint Surprise Truffles

Step 1:  Add a 16-ounce package of plain Oreos and 1/3 cup crushed candy canes to a food processor. Process until the cookies are fine crumbs.

Step 2:  Add the crumbs, an 8-ounce package softened cream cheese, and 1 tsp. peppermint extract to a mixing bowl.

Step 3:  Mix on low speed for 2-3 minutes, stopping to scrape the mixture down as necessary to evenly combine. You'll know it's ready when it looks a bit like mud:

Step 4:  Roll the mixture into balls and place on a cookie sheet. I usually get between 32 and 36 truffles per batch. Place the cookie sheet in the freezer for about 30 minutes. I find the truffles MUCH easier to coat and set up if I do this!

Step 5:  Melt a 16-ounce package of chocolate chips in the microwave...in 30-second increments. Stir until melted. This time, I used Hershey's Special Dark chips since I'm making these for a friend who loves dark chocolate. White chocolate is really festive for Christmas too!

Step 6:  Stick a toothpick into a chilled truffle and dip in the melted chocolate to coat. Place truffles on a cutting board covered with foil. Remove the truffle from the toothpick with a second toothpick...cover the hole with a bit more melted chocolate.

Sprinkle more chopped peppermint on top of each truffle and put the pan in the fridge to set.

These truffles are fudgy and full of peppermint flavor thanks to the peppermint sprinkles, peppermint extract, and bits of peppermint in the filling. I couldn't resist taking a bite...

No one EVER guesses that the filling is made from cookies...but they ALWAYS ask for seconds (and thirds) of these fantastic truffles. I hope you'll whip up a batch before the holidays are over! 

I'll be back on Tuesday with another peppermint recipe...details about an amazing cookie giveaway...and answers to some questions that my friend Elisabeth at Food and Thrift Finds tagged me about in her blog this week. Until then...be good! Remember that Santa's got his eyes on you trying to decide if you're being naughty or nice...

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