Bakingwhiz’s

Ingredients:
8 oz. cream cheese, stored at room temperature
5 oz. white chocolate
4 cups confectioner’s sugar
1 teaspoon grated fresh ginger root
8 medium fresh strawberries
1/4 cup finely minced crystallized ginger
1/2 cup coconut, toasted
1/2 cup pistachio nuts, finely chopped

Procedure:

1. Melt white chocolate in the top of a double boiler, let cool.
2. Beat together the cream cheese, sugar and ginger root until smooth.
3. Add melted white chocolate and mix well. Chill for at least 1 hour or
until easy to handle. Use a small melon baller (or small spoon) to scoop out the center of each strawberry, half way down each fruit.
4. Pat strawberry dry. Put a little crystallized ginger into each strawberry.
Shape the cheese mixture around the fruit. Coat one end in the toasted coconut, the other in the pistachio nuts.
5. Place truffles in candy cups and chill until serving time.

Serving Suggestion: Makes about 18 truffles.

OREO… I don’t really know what’s with this cookie that makes us all love it! Over 362 billion Oreo cookies have been sold since it was first introduced in the year 1912. It has been a fact that it is the best selling cookie in the 20th century. Pretty cool huh?

You might want to try out this recipe (And hey, it does not deal with baking at all. Its all chilling.)

Ingredients:

3 packs Oreo cookies
8 ounces cream cheese at room temperature
1/2 teaspoon vanilla extract
1 lb milk chocolate
1/2 lb white chocolate
Procedure:

1. Grind cookies to a fine powder.

2. Blend cookie powder, cream cheese and vanilla extract.

(Note: you would know it is properly mixed when there are no more traces of cream cheese.)

3. Roll into small 2-inch balls and place on cookie sheets. Then refrigerate for 45 minutes.

5. Line two cookie sheets with wax paper.

6. Melt milk chocolate using a double boiler.

7. Dip balls into the mix chocolate to coat. Place on the prepared cookie sheets.

8. Finally, melt white chocolate in a separate double boiler. Drizzle white chocolate over the balls. Let cool.