We love you. And truffles.

 We have some serious love for you.  And for sweet things.  Especially these Oreo truffles.

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But first, we want you to see this list of things we’re doing to improve our biz this year.  We want you all to keep jumping for joy (wait…jumping for JAM?) when all is said and done!

JAM improvements for 2012 (and beyond):

  • Simplify. This applies to: Our look - on our website and on paper; Our session fee; What we’re shooting
  • Offer more of what you’ve been asking for. Coming soon: print packages, wall collage packages, & new products in the store
  • Order status updates - we like to know where our packages are, too.
  • Brief & simple surveys for you to fill out after your session is over and you have your photos in hand. If there’s something we can do better, we want you to tell us about it!  You can even choose to do so anonymously.
  • New referral program: Send us 3 new clients and you get a free photo session. Seriously. More on that soon. :)

Details on these things will be in our March email newsletter.  If you want it, sign up below.  We promise we won’t spam ya - we send out just a few newsletters every year.

Upload from February 14, 2012

Now about these bites of heaven.  Many of you received a little snail mail love from us with these inside.  If you didn’t and you want some, it may be because we need yo address! Email us at jordanandmindy@gmail.com if you want to find these goodies in your mailbox.  Or see the recipe below to make your own.  Yummmm.  

Happy Valentine’s Day.  Even to those of you anti-Valentines folks.  We love you, too.  Really.  We love this “holiday” despite the commercial aspect of it, because it’s about celebrating love.  And do you know what we love to photograph?  Love!!  We’re doing what we love because of you.  Whether you’re just here reading the blog, or you’re a past, current or potential client, or you’re just out looking for a new recipe for your sweet tooth.  Thanks for being there, and for reading.  Exes (the letter, not the bad kind) and Ohs to you. 

Upload from February 14, 2012

And now, a recipe. For no-bake Oreo truffles. May the chocolate odds be ever in your favor. (Trust me, this one’s a definite win) *Please note, I tend to over-specify with my recipes, because those are always the most helpful to me. Here’s the link to the original recipe (not gonna lie, I found it on Pinterest!).

Oreo Truffles - recipe makes 36-40 one-inch truffles. (or roll them smaller for a higher count - I can get 70 out of one batch if I make them small!)

These also make really cute Oreo pops if you get some lollipop sticks.  This also makes dipping in the chocolate much easier!

Ingredients

  • (1) 18-oz package of Oreos (this is the regular size package, and you can use any kind - I’ve used regular, double stuff, the colored holiday ones - mint would probably be tasty if you’re into that sort of thing)
  • (1) 8-oz package of cream cheese (full fat or less fat, either works!)
  • Dipping chocolate - we used “white bark coating” - but you can use any kind of melting chocolate. I just think the white contrasted with dark oreo crumbs & sprinkles is pretty!
  • Wax paper & a cookie sheet
  1. Take every single Oreo in that package (okay, you can eat one or two) and throw them in a food processor. The whole cookie - no need to take them apart.  Grind them up into tiny, fine crumbs.
  2. Reserve one heaping tablespoon of the crumbs for sprinkling on top (we’ll get to those later, for now just put them in a little bowl to the side).
  3. Plop 4-8 oz of the cream cheese in the big bowl of oreo crumbs.  (The more cream cheese, the more ooey gooey the inside will be. I like to use about 6 oz so it isn’t too super rich inside.)  If you don’t mind getting messy, use your clean hands to mix the cookie crumbs & cream cheese together.  You can use a spoon if you do mind messy hands, or you can use your kiddo if you want to give them a fun, super messy but edible job.  I’m tellin ya, it’s much faster using your hands.
  4. Once everything is combined and you have a pretty little chocolatey dough ball, you can roll it into little truffle balls (again, using your hands - I hope you played with play-doh a lot as a kid)!  I used a melon baller to scoop out even-sized truffles.  Place the truffles onto a cookie sheet covered with wax paper.
  5. Freeze for 20 minutes (no need to cover them, just stick that whole cookie sheet in your freezer)
  6. When it’s almost time to take the truffles out of the freezer, melt your chocolate according to directions.  I melt ours in the microwave, usually for 2-3 mins depending on how much chocolate is in my bowl.
  7. Dip the truffles in the melted chocolate - using a toothpick here helps a lot!  Then sprinkle the top of the truffle with your reserved dry Oreo crumbs.  Add other sprinkles if you wish.  Place the dipped truffles on your wax paper.  It’s much easier to remove them if you do this!
  8. Let the chocolate set (takes maybe five minutes, depending on how cold your truffles are).
  9. Eat those bad boys!
  10. Eat three more of them.  I won’t tell anyone.

A few more photos, for those of you who like excessive details (raising my hand over here)…

 We’ve been spoiled since getting our 12-cup food processor for Christmas. But you can do this in any size - we’ve used our 4-cup processor with no problem.  Or if you want to take out some pent-up rage, put the cookies in a gallon-size ziplock and beat the heck out of them with a rolling pin.  They won’t be this finely crumbed (is that a term? I’m really not a baker), but I’m sure you could do it!

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 Getting messy with the mixing.  You will have Oreos in your fingernails.  But it’s worth it.

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 Aww, I heart you too, Oreo “dough.”

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 Greasy cream cheese sheen.  That means it’s delicious.

Upload from February 14, 2012

 Don’t worry if they aren’t perfectly round.  For a little while I had a complex about my football-shaped truffles and possibly weirdly-shaped hands.  It’s all about the pressure you put on them when rolling.  And they’ll taste good even if you flatten them.

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This is the white bark coating we used.  I keep calling it white chocolate, but I’m sure that isn’t right.  But really there isn’t such a thing as white chocolate.  Am I right, baker friends?

Upload from February 14, 2012

This coating is shaped like giant ice cubes.  I use three or four at a time when melting, and usually heat up the last bit at the bottom of my bowl since it’s hardened a little by then.  Also, I like to make things with the cubes before melting them.  Like, this white chocolate  bark coating robot, for example.

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 My dipping station: melted bark coating, Oreo crumbs, sprinkles, and pick-like things to aid in dipping.  The metal one on the right is my cake tester from Crate & Barrel.  I use it for anything I possibly can when baking because its level of cuteness is way high and it makes me happy.  The unicorn is a corn-on-the-cob holder.  He helps me dislodge the truffles from my cake tester.

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 At first, I would stab a truffle, dip it, and sprinkle it over this plate…

Upload from February 14, 2012

…which left my plate looking like this.  Then I realized it was easier to dip the truffle in the chocolate bark coating, then dislodge and place it on the wax paper, and then add sprinkles and crumbs. 

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 It’s nice to have a few cute packaging things for when they’re all set up!

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 This one is my favorite. I love the little swoop of chocolate bark coating on the side.  I gave it to Jordan for Valentine’s Day.

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 Tasty insides!

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A look at all the goodies we sent out.  Whew, this was fun!

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 Most were mailed, but a few local guys were hand-delivered. Really. All you need is love.

Upload from February 14, 2012

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