Easy and cost-friendly holiday recipes for Boise State students

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It’s the holiday season and that means it’s time for some festive sweets. Everyone enjoys an easy baking recipe, and below are just the right ones for students to check out.

Oreo Truffle

Materials:

  • 1 food processor (if you don’t have one, that’s fine; a gallon bag and rolling pin will do)
  • 1 baking sheet
  • 1 sheet of parchment paper
  • Microwave-safe bowl
  • Fridge/freezer

Ingredients:

  • 1 packet (14 oz.) of Oreos
  • 1 packet (8 oz.) of cream cheese
  • Toppings: (optional)
    • 12 oz. package of milk chocolate chips, white, dark, semi sweet, etc. (need butter or coconut oil)
    • Peanuts, coconut, Oreos, chocolate chips, sprinkles, etc.

Step-by-step:

Step One: Start by taking out all of your ingredients. This is important because you need to let the cream cheese thaw until mushy.

Step Two: If you have a food processor, pour the whole (14 oz.) package of Oreos in it and grind them to the consistency of breadcrumbs. (If you do not have a food processor, grab a gallon bag and put the whole (14 oz.) package of Oreos inside. Then smash it with a wooden spoon or a rolling pin. This should also be the consistency of breadcrumbs.)

Step Three: Add the (8 oz.) package of cream cheese into the food processor and mix it until it looks similar to the consistency of cookie dough. If you used the plastic bag method, pour both the crumbs and the cream cheese into a blender and mix.

Step Four: Place the mixture in the fridge for 30 minutes.

Step Five: When there are five minutes left, place a sheet of parchment paper on your cookie sheet. Grab the mixture from the fridge. Make quarter-sized balls and place them on the sheet. Place them back in the fridge until you are ready to serve.

Optional from this point on:

Step Six: If you decide to do the optional toppings, while the Oreo balls are in the fridge, measure out your chocolate and melting ingredient (butter or coconut oil) into a microwave safe bowl and microwave for 45 seconds, then mix until it’s silky smooth.

Step Seven: Cover the Oreo balls with chocolate by grabbing a fork, place a ball on it and lower it into the mixture. Stir it around until the oreo ball is covered, and then place it onto the parchment paper.

Step Eight: When all truffles are coated in chocolate you may add additional toppings such as: peanuts, coconut, Oreos, chocolate chips, sprinkles, etc., or just place them in the fridge to firm up.

Step Nine:To add a Christmas theme, make your truffles into snowmen heads, reindeer or Christmas colors. If you’re having trouble with creativity, just check out Google images or Pinterest for inspiration.

Christmas Bark

Materials:

  • 1 cookie sheet
  • Parchment Paper
  • 2 microwave-safe bowls
  • 2 spoons
  • 1 gallon bag
  • 1 large wooden spoon, rolling pin or food processor (something to smash the Candy Canes)

Ingredients:

  • 1 (12 oz.) packet of semi-sweet chocolate chips
  • 1 (12 oz.) packet of white chocolate chips
  • 3 large Candy Canes
  • ½ teaspoon of Peppermint Extract
  • 2 spoonfuls of coconut oil

Step-by-step:

Step One: Line your cookie sheet with parchment paper and clear a spot in the freezer for the cookie sheet.

Step Two: Add your chocolate chips to a microwave safe bowl with a scoop of coconut oil.

Melt in the microwave for 30 seconds and stir — Repeat this once more if chocolate is not completely smooth.

Step Three: Pour your melted chocolate onto the cookie sheet and spread it around with the back of the spoon. Let that sit for 10 minutes.

Step Four: Place the white chocolate chips, a scoop of coconut oil and a teaspoon of peppermint extract into a microwave safe bowl. Melt in the microwave for 30 seconds, then stir — Repeat this once more if the white chocolate is not completely smooth.

Step Five: Break the Candy Canes into small pieces and place them in the gallon bag. Take the wooden spoon (rolling pin or food processor) and smash the Candy Canes into smaller pieces. These pieces should not be dust-like, but a tad bigger than breadcrumbs.

Step Six: Take the now firmed chocolate out of the freezer and pour the white chocolate over, leaving a milk chocolate border around the edges. Sprinkle the Candy Canes on top of the white chocolate and place it back in the freezer for 30 minutes.

Step Seven: Once the time is up, take the bark out and smash the middle with a spoon, this should create abstract shapes. Continue doing this until the bark is in the desired size. Place the bark in the the fridge until serving.

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