Pecan Pie Chocolate Truffles

Toasted pecans, brown sugar, caramel, AND milk chocolate! I added a swirl of dulce de leche to the center of these Pecan Pie Truffles. Nutty, gooey, salty and sweet!

Pecan Pie Chocolate Truffles
Adapted from: High Heels & Grills
Yield: 2 dozen truffles

Oat and Walnut Crust
2 1/2 cups pecans
1 cup graham cracker crumbs
1 cup light brown sugar, packed
1/2 tsp. salt
2 Tbsp. maple syrup
3/8 cup corn syrup
1 1/2 tsp. vanilla
Dulce De Leche, refrigerated jar, optional
12-16 oz. dipping chocolate {chocolate bark or Wilton cocoa candy melts}

Directions
Preheat the oven to 350º F. If your pecans are not toasted it, place them whole on a baking sheet (don't use a dark one). Lie them flat in one layer on the pan and bake for only 6-7 minutes. Do not leave the oven. The oils in the nuts heat up fast and they can burn very quickly. As soon as you smell them, take them out of the oven immediately. Allow to cool and then process in a blender until fine. Reserve 1/4 cup to sprinkle on top of the truffles at the end.

In a medium bowl, combine together the pecans, graham cracker crumbs, brown sugar and salt.
Add maple syrup, corn syrup and vanilla and mix thoroughly. Refrigerate mixture for 15 minutes.

Line a cookie sheet with wax paper. Roll mixture into 1 inch balls and place on wax paper; let truffles refrigerate for 30 minutes. Optional, add a 1/4 tsp of dulce de leche to the center before rolling into a ball.

Melt the dipping chocolate according to package directions. Coat the truffles with chocolate and return back to wax paper. Sprinkle some reserved pecans on top of the truffles before the chocolate hardens. Once chocolate hardens, serve and enjoy.

Chocolate Chip Cookie Dough Cake Pops

Wow, Ramadan crept up on us and it feels like its almost gone!

Remember these cupcakes? Well I made little bite size cake pop versions of them to share at Samrena's iftar. I wasn't sure how they would turn out, but I'm told they were incredible. 

I made everything from scratch but you could certainly use a boxed chocolate (or dark chocolate) cake mix to make things easier, especially since you're going to crumble it up anyway. If you just want to make the cupcake version, be sure to look at the recipe here because its slightly different (the size of cookie dough balls and other measurements).

Chocolate Chip Cookie Dough Cake Pops

Adapted from Recipe Girl

Cookie dough filling

3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons granulated white sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips


Directions

In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Freeze for 30 minutes, or until the cookie dough is firm. Make the cake batter in the meantime. When ready, scoop out the cookie dough by the teaspoon and roll into a ball.

Chocolate Cake

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
1 1/2 teaspoons vanilla extract

Directions:

Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners.

Place the flour, cocoa, sugar, baking soda and salt in the bowl of an electric mixer. Blend to combine. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. Divide the batter between the 12 cupcake liners.

Drop a ball of chocolate chip cookie dough into the center of each cupcake.

Bake the cupcakes for 15 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out clean. Cool completely.

Cookie Dough Frosting

1 1/2 sticks salted butter
1 3/4 cups powdered sugar
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1 tablespoons milk
1 teaspoon vanilla extract

Directions:

In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined.

Cake pops

12 oz. of chocolate bark (I used 1 package of Wilton Candy Melts in Light Cocoa flavor)
mini semi-sweet chocolate chips, to garnish 
parchment or wax paper
20-30 lollipop sticks, optional (you could just do these as cake balls instead of pops)
mini cupcake liners, optional
Disposable rubber medical/exam gloves (non-powder)

Directions
After the cupcakes are cooled completely, crumble into large bowl. Add 6 tablespoons of frosting and while wearing gloves, mix thoroughly with your hands. Mixture should still look alittle crumbly but moist enough to roll into balls. You can add more frosting if needed. Roll mixture into quarter size balls and freeze for 20-30 minutes until firm.

Melt 8 oz. of chocolate bark in microwave per directions on package. I melt the chocolate bark in three small portions at a time because it starts to cool and thicken. It’s easier to work with when it’s hot. Dip lollipop stick into chocolate and then insert into cake ball. Freeze for another 10 minutes so that the stick is firmly secure. 

Dip cake pops in chocolate and lay on wax paper until firm. You could use a spoon to roll the cake pop on to tap off extra chocolate. Sprinkle with mini chocolate chips.

Blue Velvet Cake Pops - Baby Shower Favors!

Today I am the proud auntie of Musa, born at 10:45 AM, 7 pounds and 19 3/4 inches long. He already has so many that love him, mA. I brought these to the hospital to share. Ibraheem (18 months now!) doesn't usually like cake, but he devoured one. I think he just liked eating something off a stick. These are my first real cake pops. I have only made them with oreos before. 

Make sure you use chocolate bark that tastes good. I thought I didn't really like cake pops in the past, but actually I just don't like that artificial waxy candy coating. I used Wilton Candy Melts in Light Cocoa flavor, which tastes like real chocolate but this formula hardens beautifully.

I'm thinking I could make these for a friend's baby shower next month. She's expecting a boy and I love that vibrant blue color! These would be cute shower favors.

I was originally inspired by this recipe to make these cake pops. But I read a few blogs and most mentioned to just make a boxed cake mix. Make it easy on yourself since cake pops are time consuming, and you are just going to crumble it up anyway so you don't need a cake that comes out with a gorgeous texture.

Speaking of babies, I also wanted to share the blanket I crocheted for my nephew. Pinterest inspired, and made with love. The center grey color is a basket weave stitch and the edges have a cute shell border.

Four more tips: 1) Be sure to dip the sticks in the chocolate before inserting into the cake balls and then freeze until firm so they are secure. This helps prevent the stick from falling out when you dip them. 

2) Melt the chocolate bark in smaller portions, about 6-8 ounces at a time, since its easier to work with when its hot.

3) Don't add too much frosting to the cake! Less is more. It should still look alittle crumbly, but moist enough to roll. You want these to taste like you're eating fluffy cake when you bite into them, not like a soggy mess.

4) Lastly, don't make the cake pops so big. They get heavy and could fall off the stick when you are dipping them. Alittle larger than a tablespoon should be good.The picture above is a good size, it fits into the mini cupcake liner. The picture below shows a huge cake pop, flattening the mini cupcake liner.

Blue Velvet Cake Pops
Recipe adapted from Bakerella
Yield: about 40 cake pops

Ingredients
1 box blue velvet cake mix (or your favorite cake flavor)
1 can (16 oz.) cream cheese frosting 
24 oz. of chocolate bark (I used 2 packages of Wilton Candy Melts in Light Cocoa flavor)
mini semi-sweet chocolate chips
parchment or wax paper
40 lollipop sticks, optional (you could just do these as cake balls instead of pops)
40 mini cupcake liners, optional
Disposable rubber medical/exam gloves (non-powder)

Directions
Bake the cake as directed on box for a 13 X 9 cake. After cake is cooked and cooled completely, crumble into large bowl. Add 5 tablespoons of cream cheese frosting and while wearing gloves, mix thoroughly with your hands. Mixture should still look alittle crumbly but moist enough to roll into balls. You can add more frosting if needed, but don't add too much. Roll mixture into quarter size balls and freeze for 20-30 minutes until firm.

Melt 8 oz. of chocolate bark in microwave per directions on package. I melt the chocolate bark in three small portions at a time because it starts to cool and thicken. It’s easier to work with when it’s hot. Dip lollipop stick into chocolate and then insert into cake ball. Freeze for another 10 minutes so that the stick is firmly secure. 

Dip cake pops in chocolate and lay on wax paper until firm. You could use a spoon to roll cake pop in to tap off extra chocolate. Sprinkle with mini chocolate chips.

No Bake Peanut Butter Oreo Truffles

I made these for a great night with the girls to see our Zignat. Thanks for visiting us! Wish you were still in SA because we love seeing you!

I used Wilton Peanut Butter Candy melts which were really good. They taste natural and very peanut buttery. How can you go wrong with this flavor combination.

No Bake Peanut Butter Oreo Truffles

Ingredients
16 oz. Peanut Butter Oreos
5 oz. cream cheese, softened to room temperature (use 3 oz. if making cake pops)
2 tbsp. peanut butter, optional (use if you buy regular oreos)
12 oz. bag of Wilton Peanut Butter Candy Melts
30 lollipop sticks, optional (you could just do these as cake balls instead of pops)
mini chocolate chips or chocolate sprinkles, optional
mini cupcake liners, optional

Directions

Dump the entire package of oreos in your food processor. Process until they are fine crumbs. This is optional but if you want, add the peanut butter. Then add the softened cream cheese and blend until its all mixed together. 

Roll into balls the size of a tablespoon and place on a plate lined with parchment paper. Stick them in the freezer for 20 minutes. 

Melt your candy coating in microwave according to instructions on bag. Take the end of the lolipop stick and dip it into the melted candy coating, about 1/4 inch up the stick. Insert stick into the center of a truffle, be careful not to go all the way through the other side. If not making into cake pops, simply dip them into the chocolate and use a spoon to tap off the extra. Return truffles to the freezer for about 5 more minutes so that the coating can firm up.

Put some of your melted candy coating in a short cup or mug and dip the truffle pop to coat all sides. Garnish with mini chocolate chips or sprinkles on top or on all sides and allow to set up on a plate lined with parchment paper or place onto mini cupcake liner.

Refrigerate left overs.

Pumpkin Gingersnap Truffles

I made these for a bittersweet goodbye to our friend, Mona. Maybe one day I'll follow her to San Diego! But for now, we are all going to miss her so much! I've known her for many years and I just want to thank her for being my friend and for being who she is. Even the little things she would say would leave a lasting impression on me. Mona, you help shape me to to be the person I want to be. You uplift, support, and encourage me and those around you. Your happiness brings out mine and we wish you all the love and joy you deserve!

I loved to see that the girls enjoyed these, but I actually liked the previous pumpkin truffles better! These had a very strong ginger flavor from the cookies, but if you adore ginger, then go ahead and use the gingersnap cookies. Otherwise, I would stick to the golden oreos! I did like the dark chocolate coating on these though!

Pumpkin Gingersnap Truffles

Adapted from Simply Designing with Ashley
Yield: 25 truffles

Ingredients

10 oz package of gingersnap cookies
3/4 cup canned pumpkin puree
2 oz cream cheese, softened
4 tbsp powdered sugar
1 tsp orange zest
1/8 tsp ground cinnamon
1/4 tsp pumpkin pie spice
Pinch of salt
12 oz chocolate candy coating or almond bark
mini cupcake liners

Directions

Place the cookies in the food processor or blender and pulse into fine crumbs. Add next 7 ingredients and pulse to combine. Transfer to a bowl and place in freezer for about 30-45 minutes until firm enough to roll into balls. Or place in refrigerator if you not making them right away.

Roll mixture into balls and place on a plate. Return to freezer for at least 20 minutes or more.

Melt chocolate candy coating and place in a small mug or teacup. Dip truffles into chocolate and place inside mini cupcake liners. They should harden within a few minutes. Eat right away or within a few hours. Otherwise, store in fridge.

Pumpkin Oreo Truffle Pops

I was planning to do peanut butter oreo truffles for Eid but since its October, I decided to go with pumpkin.

The truffle pops I made for last Eid tasted like cake pops but this pumpkin version actually tasted like truffles. Because the inside was much softer and gooey.

They would be over the top amazing if I used a dark chocolate coating instead of vanilla. Better flavor contrast. Mmm. The best tip I can give when making these is to be sure to dip your stick in the candy coating about 1/4 inch up the stick before inserting into the truffle. And then freeze them until firm. Makes it easier when you coat all sides with your candy melts.

Pumpkin Oreo Truffle Pops

Adapted from Bake Something
Yield: 28 truffles

Ingredients

1 package (14.5 oz) of Golden Oreo cookies

4 oz. cream cheese, softened

8 tablespoons pumpkin puree
1 teaspoon pumpkin pie spice
12 oz. package candy melts or almond bark or coating chocolate

lolipop sticks

mini cupcake liners

plastic treat bags

7 yards of ribbon

Directions

Dump the entire package of oreos in your food processor. Process until they are fine crumbs. Add softened cream cheese, pumpkin puree, and pumpkin pie spice and blend until its all mixed together. Refrigerate until firm, about two hours.

Roll into balls the size of a tablespoon and place on a plate lined with parchment paper. Stick them in the freezer for 20 minutes. 

Melt your candy coating in a double broiler by placing a heat-safe bowl over a small pot of simmering water. Take the end of the lolipop stick and dip it into the melted candy coating, about 1/4 inch up the stick. Insert stick into the center of a truffle, be careful not to go all the way through the other side. Return truffles to the freezer for about 5 more minutes so that the coating can firm up.

Put some of your melted candy coating in a short cup or mug and dip the truffle pop to coat all sides. Allow to set up on a plate lined with parchment paper.

Stick the mini cupcake liner inside your treat bag first. Cut each piece of ribbon to be 8 inches long. Place the truffle pop inside and tie with a bow.

Golden Oreo Truffles

This really is the easiest dessert recipe ever so I made a small batch to share with our friends this evening. We went out to Green Vegetarian Cuisine downtown by the riverwalk and I had a tasty spinach artichoke quesadilla. Unfortunately though, I forgot my tray of truffles on the counter and I didn't get to share them. :(

There are so many oreo flavors these days. I would love to try peanut butter oreo truffles.

One variation I would love to try with golden oreo truffles is to add key lime juice or maybe lime zest. Its supposed to taste like a key lime pie truffle.

I would suggest not to add as much cream cheese if you are making golden oreo truffles. I think the cookie crumbs are slightly more moist than the original chocolate oreos.

Golden Oreo Truffle Pops

Yield: 15 truffles

20 Golden Oreo cookies

3 oz. cream cheese, softened

6 oz. candy melts or almond bark or white chocolate

mini cupcake liners

Directions

Blend the oreos in your food processor. Process until they are fine crumbs. Reserve 1 tablespoon of the crumbs and set aside. Add your softened cream cheese and blend until its all mixed together. 

Roll into balls the size of a tablespoon and place on a plate lined with parchment paper. Stick them in the freezer for 20 minutes. 

Melt your candy coating in a double broiler by placing a heat-safe bowl over a small pot of simmering water.

Put your melted candy coating in a short cup or mug and dip the truffle to coat all sides. Sprinkle with reserved oreo crumbs on top and allow to set up on a plate lined with parchment paper.

Oreo Truffle Pops

I wanted to make little Ramadan favors when we had our girls iftar. I got too busy with cupcakes, but I'm glad I at least got to make these for Eid! 

Here's one of those "everything you need" pictures! I never take one of these but this recipe is so easy to make, all you need is a few things. (I forgot to add the paper liners in this picture).

The smell of oreos. Nothing is more tempting when you're fasting!

Dump the entire package of oreos in your food processor.

Process until they are fine crumbs.

Reserve 1/4 cup of the crumbs and set aside.

Add your softened cream cheese

and blend until its all mixed together

Roll into balls the size of a tablespoon and place on a plate lined with parchment paper. Stick them in the freezer for 20 minutes. 

Melt your candy coating in a double broiler by placing a heat-safe bowl over a small pot of simmering water. I bought vanilla flavored Wilton white candy melts from Michaels. It tasted just like white chocolate and hardened very nicely!

Take the end of the lolipop stick and dip it into the melted candy coating, about 1/4 inch up the stick. Don't be shy, we want enough on there rather than too little. Stick it about half way through the oreo truffle. Return to the freezer for about 5 more minutes so that the coating can firm up. This trick really helps your lolipop stick stay in place.

(Didn't get a picture for this step) Put some of your melted candy coating in a short cup or mug and dip the truffle to coat all sides.

Sprinkle with reserved oreo crumbs on all sides and allow to set up on a plate lined with parchment paper. Try to work as fast as you can so that the oreo truffles stay cold which helps the lolipop stick stay in place. If you want to take your time, I suggest keeping half in the freezer while you work on dipping and coating the others!

If you wanted the tops to stay round, you need a piece of Styrofoam so that they can stand up. 

If you have pretty mini cupcake liners, you don't have to worry about your pops having a flat top

Stick the liner inside your treat bag first

Make some cute tags

I found some ribbon (top) that looks just like an oreo cookie!

Cut each piece of ribbon to be 8 inches long. You can make 27 bows with 6 yards of ribbon.

You could tie the bag with this look if you didn't have a tag

Or you could tie a bow without a tag

But if you do have a tag, stick it on one side of the ribbon...

and then firmly tie a bow!

Oreo Truffle Pops

Yield: 33 truffles

1 large package of Oreo cookies, about 45 cookies (family size)

8 oz. cream cheese, softened

12 oz. package candy melts or almond bark

lolipop sticks

mini cupcake liners

plastic treat bags

6 yards of ribbon

decorative tags (optional)

Directions

Dump the entire package of oreos in your food processor. Process until they are fine crumbs. Reserve 1/4 cup of the crumbs and set aside. Add your softened cream cheese and blend until its all mixed together. 

Roll into balls the size of a tablespoon and place on a plate lined with parchment paper. Stick them in the freezer for 20 minutes. 

Melt your candy coating in a double broiler by placing a heat-safe bowl over a small pot of simmering water. Take the end of the lolipop stick and dip it into the melted candy coating, about 1/4 inch up the stick. Insert stick into the center of a truffle, be careful not to go all the way through the other side. Return truffles to the freezer for about 5 more minutes so that the coating can firm up.

Put some of your melted candy coating in a short cup or mug and dip the truffle pop to coat all sides.Sprinkle with reserved oreo crumbs on all sides and allow to set up on a plate lined with parchment paper.

Stick the mini cupcake liner inside your treat bag first. Cut each piece of ribbon to be 8 inches long. Place the truffle pop inside and tie with a bow.