OREO + PEPPERMINT OREO TRUFFLES

---

A couple of weeks ago I hosted a holiday baking exchange with a few friends and I made these delicious oreo truffles! (I'm embarrassed to say that ALL of the treats we made and received are now gone...#sugaraddict)

To add some variety, I made two batches. The first batch was covered with milk chocolate and oreo crumbs and the second batch had peppermint filling inside covered with white chocolate and crushed candy cane! They were both sooo good but my preference was chocolate all the way.

They didn't take crazy long but melting chocolate and dipping the truffles does take some time! Thankfully I had James to help me with that task!

Bring these to share at a holiday party and everyone will just love you.

OREO TRUFFLES

*Makes about three dozen truffles

Ingredients:

• 40 oreos
• 1lb (453 grams) of good chocolate. I used Bernard Callebaut from Thriftys in the baking aisle.
  If you're doing both flavours and don't want to double to recipe, purchase 1/2 pound of white and 1/2 pound of milk chocolate.
• 1 package of cream cheese, softened
• Peppermint extract
• Crushed Candy Cane

Directions:

1. Line two cookie sheets with wax paper and set aside.
2. Crush 36 of the 40 oreos in a food processor OR in a freezer size ziploc bag until the oreos are fine crumbs.
3. In an upright mixer (or by a large mixing bowl) mix crushed oreos and cream cheese until completely mixed. If you're making the peppermint version add 1.5tsp in at this point and mix in.
4. Scoop about 1tbsp out and roll into a ball then place on cookie sheet.
5. Place truffles in the freezer for about 15 minutes
6. Crush remaining 4 oreos or candy cane aka whatever you want the topping to be.
7. Melt chocolate. I don't have a double broiler so I melted in the microwave and they turned out great.
8. Dip truffle in melted chocolate then place on baking sheet. Immediately sprinkle topping on truffle.
9. Place in the fridge until ready to eat!
10. Enjoy!!

Happy baking!

XO,
laura

S'MORE COOKIES

---

Remember how I've been saying constantly "I want this summer to last forever????".....well, I kinda cheated on my massive love for a never-ending summer by DRINKING MY FIRST PSL. What on earth is a PSL, you ask. Let me help you out...Pumpkin Spice Latte.

Fall in a cup.

I wasn't planning on having one this early but Starbucks (those marketing geniuses!!) had this online scavenger hunt thing where if you solved the puzzle, you'd get the code to unlock the PSL at your nearest Starbucks. I got the code last night so of course I had to get one. I ventured to a store on my walk to work and guess what? I was the first to unlock the code...it was pretty awesome and I documented it on insta (obvs)!! And on a crazier note (don't worry I'll get to the cookies soon...) I had a dream two nights ago that I ordered a "PSL" (yes I actually said PSL in my dream) and the barista gave me one even though the drink hadn't officially launched yet. So of course I had to fulfill that prophecy.

But anyways on to cookies......!

I made these cookies because I didn't want summer to end.

When I imagine the perfect summer, s'mores are definitely in the picture.

Oooey, gooey, chocolatey goodness squished between two graham crackers. mmmhmmm, how can you beat that?

But you can. Because And someone had the genius idea to take s'more and throw them into a cookie...BRILLIANT. I did not come up with this concept. I merely followed a recipe (by Baked by Rachel). She uses a mix of cake flour and bread flour.

The next time I bake these, I think I will try regular flour, little chunks of graham crackers (instead of crumbs) and browning the butter because you can't go wrong with browned butter...ever. But they were incredibly delicious and we devoured them on our Parksville Girls' Weekend.

So go, bake these cookies and tell me what you think!

And enjoy these last few weeks of summer!

xo,

s.s.♥︎.