Okay… maybe that title is misleading. All I did was grind up Oreos in a food processor, mix them with cream cheese, roll this concoction from messy, sticky blob into neat little balls and roll the balls in grated chocolate shavings. Et voilà — Oreo truffles! Easy. Not particularly kinky, but… maybe the idea of rolling balls between the palms of one’s hands (covered in chocolate) brings out the kink in someone’s mind!
375g Oreo cookies, crushed/ground in a food processor
250g softened cream cheese
small block of chocolate, grated
Crush Oreos, pour into a bowl of cream cheese. Mix well. Roll into balls (you can chill the mixture for a while if you want to but this mixture can be handled without chilling first without making too much of a mess).
Roll balls in chocolate shavings. Chill.
This will probably make about 25 to 35 medium-sized truffles.
These cupcakes got the seal of approval from those who ate them and provided feedback. Including a Canadian – and they know about maple and bacon, don’t they? 🙂
Alas, there is not much more to say about these except that apparently brown sugar cupcakes are not super sweet, so you can go heavy on the frosting.
Brown Sugar Cupcakes with Maple Frosting and Candied Bacon
(Recipe makes 12 cupcakes; I doubled it and made 24)
1 cup brown sugar
1 large egg
1 tablespoon vanilla extract
3/4 cup milk
1/2 cup unsalted butter, melted and cooled (you could also use a neutral-tasting vegetable oil)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
Preheat oven to 350 degrees F. In a bowl, combine dry ingredients. Set aside. Line a cupcake tin with liners.
In a large bowl, whisk brown sugar and egg until smooth. Add in vanilla and milk, again mixing until combined. Slowly pour in melted butter, continuing to whisk. Add in the flour, soda and salt, mixing with a large spoon until batter is smooth.
Using a 1/4 cup measure, add batter to liners. Bake for 16-19 minutes, or until tops are golden, and don’t Allow to cool completely.
Maple Swiss meringue buttercream frosting
4 egg whites
1 cup sugar
1 cup unsalted butter, cubed
4 to 5 tablespoons maple syrup
Mix the egg white and the sugar together and heat over a double boiler. The sugar should be completely dissolved when you remove it from heat. Pour the mixture into a large bowl (preferably the mixing bowl of a stand mixer — Swiss meringue is mixing intensive, so a stand mixer works best). Whisk on high speed until stiff but still wet peaks form. Continue to beat for about five or six minutes after these peaks form.
Switch to the paddle attachment and turn the speed to medium low. Add the butter in one or two tablespoons at a time. The mixture might start to look lumpy and curdled. Don’t worry. Keep mixing. When things start to come together, beat in the maple syrup and keep beating for another two minutes. It might take some time to get to the right texture. You will know when it comes together in a solid, fluffy, frosting-like consistency.
Turn on oven at 350F
Use thick-cut smoked bacon of your choosing. In a shallow plate, mix brown sugar and, if desired, a small amount of cinnamon. Cover both sides of bacon slices onto the plate to coat with the mixture.
Prepare a baking sheet – cover entirely with aluminum foil and put a wire rack on top. Spray the rack with non-stick spray.
Put the sugared bacon onto the baking sheet and bake for about 20-30 minutes (until sugar is syrupy in consistency and bacon has the right crispness).
Remove from oven, immediately remove bacon from rack and cool completely before breaking up/chopping. Once chopped, use to sprinkle on top of the cupcakes.
Oslo folks, so deprived all summer, will welcome the return of my obsession with baking. Probably. 🙂
I did not get as far as I wanted with my baking plans. It amazes me, though, that I got as far as I did. I really did not have that much time but still managed some of the plan. The final list is below with my wishful-thinking plans crossed out (undoubtedly to be baked sometime soon).
My ambitious baking plan included:
Cranberry-pistachio biscotti (altered: Cranberry-blueberry-cashew biscotti)
Tart cherry, blueberry and toasted pine nut biscotti
Oreo-stuffed chocolate chip cookies (altered: Oreo-stuffed peanut butter cookies, recipe provided in another post)
Smil-filled chocolate cookies (Rolos really would be better! But it is yet another thing unavailable to me in Sweden! How can I do my biggest, best bakes without Rolos? Without endless waterfalls of chocolate chips?)
Mini cheesecakes with Oreo crust
Oatmeal lemon cream bars*
Caramel apple crumble bars*
Kahlua coffee cupcakes*
Malted milk chocolate cupcakes*
Brown sugar cupcakes with maple frosting and candied bacon*
Carrot pineapple spice cupcakes*
Added after the fact: Peanut butter cup-stuffed M&M cookies! (I used the linked recipe but used M&Ms instead of chocolate chips since I can’t easily get chocolate chips here in Sweden; used Reese’s peanut butter cups instead of brownies as the stuffing.)
*recipe, photos and taste-test verdicts to follow
Oh and how Canadian of me to have both Nanaimo bars and maple frosting!
Sometimes when I watch things like this or think about things like what happened in Rwanda – and things that happen all over the world all the time, I wonder how it is I can bother with baking or care about some of the petty things I bother with.