Nilla Wafer BonBons & a Book Plug

In the middle of my holiday cookie making frenzy, E asked what bonbons made with Nilla Wafers would taste like. I wasn't sure, but agreed to make some (they look deceptively like the chocolate-peanut butter buckeyes I used to always make at Christmas, in part because I coated them in dark chocolate). What?? A new type of cookie? One where I get to be inventive? Yes please.

The process is basically the same as making tuxedoed oreos -- but (to me) less satisfying. There's something about blending the chocolate wafer cookie with the cream filling that I love. I had to add a little extra liquid to account for the lack of cream filling and the filling didn't initially hold up as easily. I also managed to give myself a first degree burn on my index finger pulling a bowl from the microwave that was oven safe, but apparently (no note on it one way or the other) not microwave safe. Alas, the hazards of the kitchen.

E didn't care for them as much as the tuxedoed oreos (I imagine the nilla wafer version is moderately flavorless moderately flavorless) but was curious what they would have been like with white chocolate. It's an interesting question and a good suggestion. If someone tries them, please let me know what you think. I also think they could be interesting made into smaller balls and served atop frozen bananas (maybe with a dab of chocolate to hold them in place). But then, I think vanilla wafer cookies should really only be used for banana pudding, if they must be used at all. Or spread with PB and stuck together to make little sandwiches.

However, these would be incredibly kid friendly, both to make and eat, much like the tuxedoed oreos. Speaking of kids, Erica, over at Kinds of Honey, just published her juvenile fiction eBook, Riding the Neighbors' Horses. I haven't read it yet, but I hope to soon, because Erica's a talented writer (and crafter, and many other things). I wanted to make sure to pass this information along though, in case you were looking for the right gift-of-words for some young person in your life.

Nilla Wafer BonBons


1 12-ounce box nilla wafers
6 ounces cream cheese, softened
1-3 tablespoons milk
Chocolate for coating (I used a little less than a cup)

Pulverize the nilla wafers using a food processor, or by placing them in a durable zip-top bag and pounding them with a rolling pin.

Combine cream cheese and wafer crumbs in a medium bowl, until well mixed. Add enough milk (if necessary) to help wafters and cheese form a very thick dough that isn't sticky and holds together when rolled in a ball between your hands.

Form balls (mine were a little smaller than ping pong balls) with the dough and place on plate covered with foil or waxed paper and then stick in the the freezer for 30 minutes-1 hour.

Melt the chocolate using a method of your choice either in a shallow bowl (or transfer to a shallow bowl once it is melted). Rolls the balls through the chocolate, using clean fingers or a spoon to guide the ball. Shake off any excess chocolate and then place back on the foil or waxed paper to set (this won't take long since the bonbons are cold). Store in the refrigerator until about 20 minutes before you are ready to serve.

Tuxedoed Oreos (repost)

I originally published this recipe -- by no means original -- a year or so ago, but since it's so appropriate for the holidays, I wanted to post it again. I just made these during a cookie-making party E and I held, and here are pictures of the little beauties.

They're best if they've had a day to marinate -- the filling becomes creamier, more like a bon-bon. You can keep them in the refrigerator, or leave them on the counter (but only for a couple days). I recommend keeping them in the refrigerator, if possible. I'll be making more for a holiday party soon.

From the first snow of the season

It's not absolutely necessary that you use oreos -- a chocolate-vanilla wafer cookie generally (and generically) works well, as long as you like the flavor of the initial cookie. Oreos, however, are vegan, and you can use vegan cream cheese if you want to make these vegan (though if you choose this measure, make sure you choose a vegan white chocolate -- they do exist, but some types contain milk products). These are definitely not gluten-free.


They are easy though, and pretty much no-bake (okay, they are no bake, but a microwave or stove top is useful for melting the white chocolate), which makes these an activity kids can help with easily!

Oreo Bon-Bons

1 pound reduced-fat oreos

1 8-ounce block neufschatel (reduced fat cream cheese)

Powdered sugar for coating OR

White Bark coating (about 1/2 pound) (recommended)

Smash the oreos so no huge chunks remain. This can be done with a gallon bag and a rolling pin--just be sure to get all the air out of the bag before you start hammering it. Or, you can toss them in your food processor and pulse it to break up the cookies. In a large bowl, using a fork, mix together the cream cheese and oreos until the color is even and it starts to come together to form a ball.

Roll small, equally sized balls of the cookie-cream cheese mixture. These can be any size you want, but it's easier to coat these if they're evenly sized--especially if you're using the white bark coating. Chill the small balls for an hour or two (stick 'em in the freezer), until firm.

Spread the powdered sugar in a shallow dish, if using, or melt the white bark coating (follow instructions on the package, but generally you can do this in a double-boiler or by microwaving it on HIGH for 1 minute and then stirring. Microwave on HIGH for additional 15-second intervals until it is completely melted).

Dip or roll the balls through the powdered sugar or melted white bark. Let set and then store in refrigerator.

Vegan Chocolate Pie with Coconut Crust

Lately, I haven't really wanted sweets. Probably that's a good thing. But I have wanted chocolate. Not just any chocolate, but really dark chocolate. If it's not dark chocolate, I'm not interested. I could keep this trend, except I'm kinda also getting sick of chocolate--even while I still want it. I might resort to buying either the ridiculously dark chocolate or cocoa nibs, except those are outside my budget.

I'm hoping this pie will cure me of wanting chocolate. I've been wanting to make this pie for a while, but actually got around to making it because I had a friend coming to town. A friend who appreciates dessert. A friend who's open to trying the oddball things I make. Willing guinea pigs are always nice to have around. And I'm also hoping E will help me eat some of it. There are plenty of variations of vegan chocolate pie around. The type I like, I originally got from Alton Brown's "moo-less" chocolate pie and have since modified somewhat. But I wasn't sure what the point of this pie was--true, Oreos are vegan*, but if you're aiming for something that's a little healthier--this isn't necessarily the pie for you. On the other hand, maybe you're just lactose-intolerant and this works fine for you.

This is, however, a pie I like. It's smooth and silky. This variation is pretty light and fluffy (there are versions that are slightly heavier). It's got a fair amount of protein. It's quick to put together. It usually makes a pretty presentation. Since going gluten-free, I've made up the filling and eaten it like pudding, once. But it's so much more fun (and impressive) as a pie.

A friend of mine makes a really fantastic gluten-free pie crust for coconut cream pies and pear tarts, with coconut flour and/or Bob's Red Mill GF All-Purpose, coconut flakes, and sometimes even coconut sugar. My goal wasn't to replicate this crust (though I might need to ask how she does this), but just to use it as a jumping off place for a slightly less sweet crust. I think the pie is plenty sweet without a sweet crust, and I think it's fun to have the contrast between the crust and the pie filling. I used agave sugar, rather than sugar, in the crust and flax to replace the egg binder most pie crusts use. To replace the butter, I used a vegan substitute.

Edible Flowers

This pie is pretty forgiving flavor-wise. I've offered a few alternatives I've tried in the past with the filling, but I imagine lavender essence could be used to replace the vanilla, or that, if you were so inclined, you could even incorporate lavender blossoms (dried) into the pie. Or, you could top slices of the pie with individual edible flowers, like poppies or pansies. As you consider serving the pie, think about how you might plate it, based on the flavor profiles available in the pie -- chocolate-covered coffee beans, peppermints or mint leaves, candied orange peel, or raspberry sauce squiggled over the plate before you slip the slice from the pie dish. Presentation, I'm told, can make a huge difference in how people perceive your food--and if you're using a high quality chocolate, you can play up flavors already present in the chocolate as you plate it.

Vegan Chocolate Pie with Coconut Crust
For the crust:
1/2 cup coconut flour
1/4 cup quinoa flour
2 tablespoons vegan margarine
1/4 cup unsweetened coconut flakes
1 tablespoon flax mixed with 1/3 cup cool water
2 tablespoons agave nectar
Olive oil

For the pie:
12 ounces Mori-Nu soft silken tofu
1/4 cup almond milk (or other dairy free milk, or coffee, peppermint orange or chocolate liquor**)
1 tablespoon agave nectar
1 teaspoon vanilla
8-9 ounces vegan semi-sweet chocolate

Crust:
Cut the butter into the flours until it resembles coarse crumbs. Stir in the coconut flakes. Add the flax-water and agave nectar and stir until it forms a very loose dough (it should not form a ball, but should hold together when pressed). Add more water, 1 tablespoon at a time, if necessary. Press the dough into a 9" pie pan lightly greased with olive oil. Prick bottom of crust lightly with fork. Cover and refrigerate at least 1/2 hour.

Preheat oven to 350 degrees and bake the pie crust 15-18 minutes, until it turns a light golden brown. Remove from oven and cool completely.

Coconut Crust

Pie:
After the pie crust has cooled, blend the tofu, almond milk, agave nectar, and vanilla in a blender until smooth. Meanwhile, melt the chocolate in a double-boiler (or very heavy bottomed sauce pan) over low heat, stirring often to avoid scorching. Once the chocolate has fully melted, scrape it into the blender and process until well mixed, scraping down the sides, as necessary.

Pour the filling into the crust, cover, and refrigerate at least 2.5 hours, or until the pie filling has set. Serve cold.

*Though not necessarily made with vegan sugar. And this depends on where you live in the world. In some places, apparently Oreos contain whey powder, which makes them non-vegan.

**I've also made this with peanut butter and sunflower seed butter, both of which work well--but didn't seem like they would be the best compliments to a coconut-based crust. If you're looking for something like a healthier chocolate peanut butter pie, you could certainly incorporate peanut butter or another nut butter into this, or layer peanut butter on the bottom and pour the chocolate-tofu filling on top. One day, I might post one of these recipes.

Peanut Butter Oreos

Every fall, my graduate department hosts a "Welcome Back" party of some sort--held at a local park and potluck style. Although attendants are encouraged to bring something homemade, frequently we wind up with people who stop at the store on their way over and bring some sort of chips and dip, or something sweet. This year, more than last, these functions seem to see more of the name brand (or generic, sometimes) packaged goods, rather than the items made in store.

I find this unfortunate on many levels. The stores here are all small chains or employee owned. The bakeries are of varying quality, as are the delis, but in my mind, any of these stores will offer a higher quality product than something meant to be shelf stable for months, years...you get the picture.

Anyway, at this year's picnic, someone brought peanut butter oreos. Why not? I thought to myself. I would never purposely buy them--I only buy regular oreos when I plan to make oreo bon-bons--and they are one of the dozens of flavors of traditional-style oreos Nabisco has produced. We won't talk about the "cakesters" aside from my comment that someone finally figured out how to market "whoopie pies" mixed with stale oreos.

I grabbed a couple at the end of the picnic and gave them a try. The peanut butter cream is less creamy than a traditional oreo and for a "Double Stuf," they don't have all that much filling. In fact, the peanut butter doesn't even taste particularly peanut-buttery. It's got a hint of peanut and a hint of grittyness like a certain off-brand of Oreo, but it by no means screams "peanut butter!"

Okay, so the dilemna. I had more than one oreo--but not enough to really incorporate into a real recipe. What to do with them? I'm a grad student so I make an effort not to throw anything away as far as food goes--if I can salvage it, that is. So, I crumbled my remaining Oreos and tossed them in the DQ Blizzard I'd gotten for almost free, thanks to a coupon. Fortuntaely, my Blizzard had both Reeses and chocolate fudge in it, making up for the lacking quality of the Oreos. Given an option again, I'd pass.

Tuxedoed Oreos

"I'm serving chocolate mousse cake from Trader Joe's with French Vanilla ice cream. I was thinking about buying some of those chocolate wafers, but I didn't and these will work just as well."

I'm paraphrasing of course. My mom's boss and family friend held a going-away party for another co-worker and herself at the end of June. Their jobs had been "eliminated" in a series of budget cuts the local school district had to make in the wake of a budget shortfall--the third one within 9 months. The economy sucks everywhere, I know.

Anyway, she asked my parents to bring cantaloupe soup (a cold soup, it's wonderful for less than wonderful cantaloupe) and vegetarian picadillo stuffed peppers. Picadillo, pronounced peek-a-dee-oh, is a sweet and (sometimes) lightly spicy way of preparing meat. Our version has raisins and almonds in it and we use soy crumbles from the frozen foods section. She insisted she had dessert planned, that I didn't need to bring anything. But I didn't feel right going to a dinner party meant primarily for her co-workers without bringing something.

But, I was going to be going almost straight from my internship at a local natural history museum to her house. There was no way I was going to make anything that day. It had to be something that I could make over the weekend and which would age well.

When Mom said her boss would be doing something with chocolate mousse, these seemed like a natural. The Internet is full of recipes for this, so I don't claim anything particularly original, but I do want to point out that these work perfectly well with reduced-fat oreos and neufschatel. The best part about these is that they're kid-friendly (no baking, no sharp implements needed) and flexible...plus they go together pretty quickly. The ones I made used the white bark coating.

Oreo Bon-Bons

1 pound reduced-fat oreos

1 8-ounce block neufschatel (reduced fat cream cheese)

Powdered sugar for coating OR

White Bark coating (about 1/2 pound)

Smash the oreos so no huge chunks remain. This can be done with a gallon bag and a rolling pin--just be sure to get all the air out of the bag before you start hammering it. Or, you can toss them in your food processor and pulse it to break up the cookies. In a large bowl, using a fork, mix together the cream cheese and oreos until the color is even and it starts to come together to form a ball.

Roll small, equally sized balls of the cookie-cream cheese mixture. These can be any size you want, but it's easier to coat these if they're evenly sized--especially if you're using the white bark coating. Chill the small balls for an hour or two, until firm.

Spread the powdered sugar in a shallow dish, if using, or melt the white bark coating (follow instructions on the package, but generally you can do this in a double-boiler or by microwaving it on HIGH for 1 minute and then stirring. Microwave on HIGH for additional 15-second intervals until it is completely melted).

Dip or roll the balls through the powdered sugar or melted white bark. Let set and then store in refrigerator.