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.

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.