Welcome to Cooking with Less Kilowatts! There is nothing better than sitting down in the evening to enjoy a delicious home-cooked meal. But did you know that changing what you do in the kitchen can make an impact on your monthly electricity bill? Each week, I will help you find ways to cook using less energy while still getting a satisfying, flavorful meal. Trust me – I won’t just tell you to do everything in the microwave. I’ll help you cut down on your energy consumption.
Get ready for a vivid and colorful Valentine’s Day with a delicious dessert requiring no baking and minimal effort! These fabulous White Chocolate truffles are made with the limited edition Cinnamon Bun flavored Oreo cookie, cream cheese, cinnamon extract, melted white chocolate, and festive sprinkle toppings. All you need is a food processor, stand or hand mixer, a microwave, and refrigerator.
These little cinnamon cookie truffles are like explosions of flavor and creativity, hence, I named them my “Valentine’s Day Cinnabombs!”
I love looking for new ways to create no-bake desserts, and this recipe is truly delicious. It’s a perfect dessert to make for a party at your children’s school. And the steps are so simple, it’s a great weekend activity for the whole family (or that special someone on Valentine’s Day). How simple? My 3-year-old son helped me make the truffles in today’s photos – he’s an excellent truffle roller!
The trick with this recipe is finding ways to make the truffles and coat them in chocolate without creating a big mess you need to clean up. All you need is 1 skewer – the kind you use when making kebabs. You use the skewer to hold the truffles so your fingers do not get covered in chocolate (in turn, getting chocolate everywhere). Then cover the tiny hole left from the skewer, place a sprinkle topper like the candy hearts shown in today’s photos, a small piece of candy, or a few extra sprinkles over that spot. Make sure to set down parchment paper under the rolled truffles while they go in the refrigerator to keep the baking sheet you place them on squeaky clean!
My last tip is to place the chocolate-coated truffles inside festive Valentine’s colored muffin/cupcake wrappers. This adds color to the look, helps any extra melted white chocolate harden just beneath the truffle, and makes them much easier to hand out to people or take individually.
One last recipe tip: If you cannot find the Cinnamon Bun flavored Oreo cookies at your store, use the Golden Oreos instead, add ½ tsp. ground cinnamon to the food processor with the cookies, and then add another ½ tsp. ground cinnamon and ½ tsp. brown sugar to the filling/cream cheese mixture. You won’t be able to tell the difference!
White Chocolate Truffles
Ingredients and Materials:
- 1 Package Cinnamon Bun Oreo Cinnamon Cookies (12.2 oz. package)
- 4 oz. Cream cheese
- ½ tsp. Cinnamon extract
- 12 oz. Bag of white chocolate chips
- White sprinkles
- Red sprinkles
- Pink sprinkles
- Heart sprinkle candy toppers (or XOXO or any style from store)
- 1 Wooden skewer
- 13 Cupcake wrappers (Valentine’s colors)
1) Remove the cookies from the package.
2) Twist the cookie sandwiches open and using a butter knife, separate the creamy filling from the cookie. Set the filling aside and move the cookies to a food processor.
3) Food process the cookies for 15-20 seconds until they are fine crumbs.
4) Add the 4 oz. cream cheese into a microwave safe bowl with the cookie filling. Microwave these two ingredients for 15-20 seconds. Mix them together with a spatula.
5) Using a stand mixer or hand mixer, combine the cookie crumbs and cream cheese filling mixture until fully mixed.
6) Roll this mixture into 13 balls (a perfect baker’s dozen) and place the truffle balls on a parchment paper lined baking sheet. Move to refrigerator for 20 minutes to cool and harden.
7) Using a microwave safe bowl, melt the white chocolate chips in 30 second intervals and whisk in between each microwave cycle. Do this for a total of 2 minutes or until the chocolate is melted. Whisk ½ tsp. cinnamon extract into the melted white chocolate.
8) Remove cooled truffle balls from the fridge. Using a skewer, coat the balls with the melted chocolate as shown in the photos. Move the coated truffle to a cupcake wrapper and slowly set it down. Lift the skewer up and let the truffle slide off the skewer. Top with chosen sprinkles!
I like to premix my colored sprinkles in a side bowl to have an even amount of each color on the truffles. Make sure to use your sprinkled candy toppings to cover the tiny spot where the skewer was removed, or you can just really load on the little sprinkles to hide it perfectly. Let these sit for a few minutes for the white chocolate to harden, or move them to the fridge for this to happen even faster.
Make sure to keep these treats refrigerated until they’re ready to be eaten or taken to a party as they have cream cheese in them. Enjoy!
Next week for Cooking with Less Kilowatts, we’ll share a fabulous and heart-healthy crockpot chicken chili recipe perfect to celebrate American Heart Month!
Recipe and Images by Stacie Morgan