It is officially the holiday season! No longer do I need to listen to Christmas music and watch Christmas movies in secret - because my husband refuses to have anything to do with Christmas before his favorite holiday, Thanksgiving, has had its turn to shine. This past weekend, we both had a 4 day weekend, which having the same days off is a special rarity in itself! We enjoyed our large Thanksgiving meal, and spent the rest of the weekend eating leftovers for lunch and dinner. But don't worry, half of our Thanksgiving dinner is still in the freezer... oh brother.
To kick off the holiday season, we searched and searched for the perfect tree at our local Christmas Tree Farm. Last year, we got a massive tree to put in our small 1-bedroom apartment. The tree took up 1/3rd of the main wall space, was inches from the ceiling, and we had to shift all of our furniture to accommodate its size. Despite its grandeur, the tree had minimal fragrance, which was a major disappointment since that fresh pine scent is one of the main reasons you buy a real Christmas tree!
This year we tried to learn from our mistakes by pre-arranging the main living room to get an idea of the size of area the tree would go, we measured the ceiling, and we only looked at trees with reportedly great fragrance. Our 1 downfall? We didn't bring a tape measurer with us.... And it's really difficult to judge the size of a tree when it is out in the open, amongst larger trees! So yeah, we ended up getting a large tree again this year despite our efforts. But in our defense it's a tad smaller, okayyyy.
We also snuggled on the couch and watched the OG Miracle on 34th Street, while enjoying some holiday treats. One of those treats were these simple truffles! These truffles are incredibly easy to make and require zero baking time. They are rich in flavor, and the sea salt sprinkle on top creates the perfect sweet and salty blend. Oh, and did I mention yet that this recipe is budget friendly too? All you need is 3 ingredients to make this recipe, that's right - THREE. In this season of nonstop holiday baking, and numerous holiday gatherings amongst coworkers, friends, and families, it's nice to have a simple recipe that turns out looking elegant, and way fancier than they actually are!
Prep time:Assembly time: Serves: 16
- 20 Oreos
- 6 ounces cream cheese, room temperature
- 2 cups chocolate chips
- Coarse sea salt
- Line a medium sized baking sheet with parchment paper, and set aside.
- Separate the Oreos into cookie wafers and cream filling. Place the cream fillings in a small bowl, and set aside.
- Using a food processor, grind the cookie wafers to a fine crumb. (If you do not own a food processor, seal the cookie wafers inside a gallon sized plastic bag, and crush completely with a rolling pin, then transfer to a medium sized bowl)
- Add the cream cheese and set aside cream fillings to the cookie crumbs, and mix until well combined.
- Roll the filling into tablespoon-sized truffle balls. Place on the parchment lined baking sheet, and refrigerate for 30 minutes.
- Once the truffles are firm, melt the chocolate in a double broiler**
- Using two forks, roll the truffles one at a time in the melted chocolate until evenly coated, then transfer back to the parchment lined baking sheet. Sprinkle the tops with the coarse seal salt.
- Refrigerate for 30 minutes until the chocolate has solidified.
**HOW TO MAKE A DOUBLE BOILER: Place 1 inch of water in a medium to large sized saucepan. Place a smaller bowl on top of the saucepan, so it covers the entire opening (this will prevent steam from escaping). The bowl MUST NOT touch the water. Bring the water to a simmer over medium/low heat. Add the chocolate to the bowl, and stir to promote even warming. The steam will be what melts the chocolate. Once the chocolate is melted, I like to get rid of the excess condensation on the bottom of the bowl, by lifting the bowl up with an oven mitt, and using a towel to wipe the bowl. But be careful not to get any water into the bowl, otherwise the chocolate will seize.