THE BEST EVER OREO TRUFFLES

Okay so there are tons of recipes for this out there and I don't know which one I may have used since I honestly didn't look at a recipe once while I made these, but, they were delicious =) I almost always keep a package of Oreo's on hand to have as a fast dessert or treat so this was perfect!

Ingredients:
1 package double stuff oreos
1 8 oz package cream cheese
1 bag milk chocolate chocolate chips
White chocolate (optional)

Helpful but not required:
Wax Paper
Cookie scoop

Directions:
Dump your Oreo package into a blender and pulse until it is pretty broken up.
Add entire package of cream cheese and then really blend it. (I like this better than crushing all the Oreo's first so the cream cheese actually really mixes with the cream filling of the oreos and then you get cookie chunks still.)
Lay wax paper over cookie sheet
Use a cookie scoop or large spoon to spoon out the right amount and either shape into nice neat little balls, or do like I do... leave them as dallops
Stick them in the freezer for about 10 or 15 minutes so they get cold and harden
Meanwhile, melt your milk chocolate chips. I do mine in the microwave (I know I know... gasp!) Just doing 15 seconds the first time, then stirring for about 30 seconds, then 10 seconds, stir for 30 seconds, 10 seconds, stir for 30... you get it.
Then take your little Oreo balls and dip, drizzle, cover, do whatever works for you to get them nice and chocolatey.
Stick them back in the freezer (still on cookie sheet) for about 20 minutes.
After you are done serving if you have leftovers like to keep them in the fridge in an airtight container instead of the freezer so they aren't rock hard when I want to eat one =)

Drizzle white chocolate if you want them to look extra fancy =)

Chocolate Chip Cheesecake

So easy you won't believe it!!

Chocolate Chip Cheesecake

3 8oz cream cheese
1 1/3 C sugar
Cream until smooth, add:

4 eggs
1 t vanilla
1 pkg mini choc chips
Mix until smooth.

Bake in 2 graham cracker crusts @325 for 50 minutes.


You can add chocolate curls to the top if you want =)

Lauren's Make Ahead Brownie Delight

Alicia gave me this recipe and it is SO good. Its fantastic because you make it ahead and so its just ready when you want it!

Prep Time: 20 minutes (Ready in 4 hours)

INGREDIENTS:
Brownie Base:
1 (1 lbs, 3.5 oz) package Pillsbury Rich & Moist Fudge Brownie Mix
½ C oil
¼ C water
2 eggs
¾ C large chocolate chips or chunks
Filling:
2 C whipping cream
4 oz cream cheese, softened
¼ C powdered sugar
½ C white vanilla chips, melted Sauce1
(10-oz) package frozen raspberries in syrup, thawed
3 T sugar
1 tsp cornstarch
1 C fresh raspberries

DIRECTIONS:
Heat oven to 350 F. Grease bottom and sides of 9-inch spring form pan. In large bowl, combine brownie mix, oil, water and eggs; beat 50 strokes with spoon. Stir in chocolate chips. Spread batter in greased pan.Bake at 350 F for 45 to 50 minutes or until center is almost set. Cool 1 hour or until completely cooled.

In large bowl, beat cream until stiff peaks form. In large bowl, combine cream cheese and powdered sugar; beat until smooth. Stir in melted vanilla chips. Fold in 1/3 of whipped cream. Reserve 1 cup mixture for piped edge; spread remaining mixture over brownie. Using decorating bag fitted with star tip (1/4 to 3/8-inch opening), pipe decorative border around edge of brownie, making sure border doesn’t touch side of pan. Cover; refrigerate at least 2 hours.

Meanwhile, in food processor bowl with metal blade or blender container, process raspberries with syrup until smooth. Strain to remove seeds. In small saucepan, combine 3 T sugar and cornstarch; stir in raspberry puree. Cook and stir over medium heat until mixture boils and thickens. Cool to room temperature.

About 1 hour before serving, arrange fresh raspberries over filling. Refrigerate until serving time. With sharp knife, loosen dessert from sides of pan; remove sides of pan. Cut into wedges. Serve with raspberry sauce. Store in refrigerator. 16 servings High Altitude (above 3500 feet):Add 1/3 cup flour to dry brownie mix. Bake as directed above.To prevent scorching, melt vanilla chips carefully over LOW heat. For best results, follow package directions. Adding ¼ tsp vegetable oil to the chips before melting may improve the melted mixture.

For the creamiest, smoothest filling, the cream cheese mixture and the melted chips should be the same temperature when you combine them.
Make-Ahead Tip: This dessert can be made several weeks ahead. Prepare the brownie base and filling as directed in the recipe. Top the brownie with filling as directed in the recipe and store it tightly covered, in the freezer.