Can we talk for a second about guilty pleasures?
I’m more of a guy’s girl than a girly girl. Probably about 90% of my friends are male. I play video games, watch the hockey play-offs and can dole out the potty humour with the best of them. However, I am a sucker for girly TV shows & movies.
I’m a Charlotte, with a touch of Carrie.
I hope Allison is the next top model.
I have watched a certain movie that stars Tom Hanks and Meg Ryan approximately a hojillion times.
Yeah, hojillion is a number. A big one.
You have to be slightly ashamed of your pleasure for it to be a guilty one, right? My friend Joe loves Mint Oreos. I do too.
Another guilty pleasure of mine? Eating an entire row of Mint Oreos.
I have witnessed Joe eat an entire box of Oreos. And it’s happened more than once. But going back to that guilty thing..
I’m not sure, but I think that Joe is proud of his Oreo consuming abilities.
So is it still a guilty pleasure if it’s something normal society would probably find shameful but you feel no guilt over?
Nah, I think at that point it just becomes awesome.
So in honour of his recent birthday, I celebrated his Oreo accomplishments by making him Mint Oreo Truffles. Not sure why, but I seem to have a thing for making Joe green birthday desserts.
These certainly are a guilty pleasure. Small, delicious and easy to consume? That’s what guilty food pleasures are made of.
Now excuse me while I go watch upcoming chick flick trailers.
Mint Oreo Truffles
Adapted from Bakerella
These came out softer than I would like, probably because Mint Oreos have more cream than standard Oreos. So if you give these a try, I would maybe use a little less cream cheese, or add a half a cup of Oreo crumbs.
- 1 package mint oreo cookies
- 1 8oz. package cream cheese (softened)
- 12 oz. white chocolate
- 2-4 tablespoons vegetable oil (optional)
- 1 teaspoon peppermint extract
- green food colouring
- Finely crush 5 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.
- Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
- Roll the mixture into 1″ balls and place on wax paper covered cookie sheet. Place cookie sheet in freezer for at least 15 minutes.
- Melt chocolate in a double boiler, or in a heatproof bowl set over simmering water, ensuring the bowl does not touch the surface of the water. Remove from heat, and stir in peppermint extract. Add green food colouring until desired shade of green is reached. If your brand of white chocolate melts a little thicker, you can use vegetable oil to thin it. (Folks have told me they’ve also tried almond bark and candy melts to BAD results. The peppermint seizes the whole mixture. So please, only use white chocolate!)
- Dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. Sprinkle the tops with the 5 crushed cookies for decoration.
- Once dry, refrigerate and enjoy!