No-Bake Golden Oreo Truffles

** This post contains affiliate links. Thanks for supporting PGM!

I co-hosted my sister’s baby shower this past weekend, and was in charge of sweets. Usually, I would just pick up some cupcakes from the grocery store (because I’m lame like that), but this event required something a little bit more personal.

I wanted something to kind of go with the theme (Rainbows/You are my Sunshine).  These were the invitations – perfect for a gender neutral event!

Adorable invites from Tiny Prints!

Adorable invites from Tiny Prints!

I’m not much of a cook or baker, so when I found this recipe on Pinterest and the first words I saw were “no-bake”, I was pretty excited. Surely I can’t mess these up…right?  Plus, rainbow sprinkles…lol

oreosmain

Here’s what you’ll need:

oreos2

  • 1 package of Golden Oreos
  • 4 oz. Low-fat cream cheese (** I actually found several variations of this recipe, and most recommended 8 oz., but one suggested cutting the amount of cream cheese in half to 4 oz. It gives it more of a cookie dough texture, which I prefer.)
  • 1/2 package white chocolate chips
  • 1-2 tbsp. shortening
  • sprinkles (optional)

Directions:

Put Oreos (cream and all) into a food processor, and crush until they are crumbs.

oreos1

Dump Oreos into a bowl, add cream cheese, and mix into a dough.  (If your food processor has a dough blade, you can use that in the food processor to mix them.)

oreos3

Form dough into small balls and put on a plate with wax paper.  (I used this cookie scoop.)

oreos4

Put plate into the freezer for at least 30 mins.

Add half a bag of white chocolate chips and 1 tbsp. shortening to a microwave safe bowl.

oreos5

Microwave for 30 sec. increments until melted.

Remove balls from freezer and dip them one by one into the melted chocolate.  (I used a fork to lightly distribute the chocolate…do NOT stir.)

Use fork to scoop ball out, and tap on the edge of the bowl to remove extra chocolate.

Add sprinkles (optional) before chocolate hardens.  *This happens faster than you think!

oreos6

Repeat.

Once all Oreo balls are decorated, store in the refrigerator until serving time.  They should last up to five days in the fridge. To make them extra festive, place them in these cute mini cupcake wrappers!

Enjoy!

{The above post contains affiliate links that support this blog. Please read my disclosure policy for more information.}

My Favorite Green Smoothie

** This post contains affiliate links. Thanks for your support of PGM!

My in-laws got me a NutriBullet Blender for Christmas, and I absolutely love it!  I use it pretty much everyday.

I’ve tried several different recipes for green smoothies over the past couple of months, and the following is my favorite, so far.

greensmoothie

– 2 handfuls organic kale
– 1 banana (fresh or frozen)
– Fill the rest with frozen mixed fruit (The one I buy is our local grocery store brand, and it’s a blend of strawberries, peaches, cantaloupe, and seedless grapes.)
– Add a spoonful of flax seeds and water, then blend

If you like the earthy taste of kale, you can omit the banana, but I find that I need it to add some sweetness and a smoother texture.

I can’t wait to try some new recipes, and share them with you!

{This post is not sponsored by Magic Bullet, NurtiBullet, or Amazon.com. It does contain affiliate links to Amazon.com. Purchases made through these links support The Practically Green Mom Blog.}

BBQ Porter-Bella Sandwiches

I tried a new recipe Wednesday night that I have to share!

If you’re from the south, you know that BBQ is practically it’s own food group. Well, husband and I bought some BBQ sauce from a local vendor recently, and we were trying to figure out what to do with it. He was going to make chicken, but knew I probably wouldn’t eat it (he was right), so I had to find an alternative. I wasn’t crazy about the idea of using tempeh or tofu, so I turned to Pinterest for inspiration.

And I found this…BBQ Portabella Mushroom Sandwiches! (The vegan alternative to a shredded barbecue pork sandwich!)

Sorry I didn’t get any pictures, I was too busy stuffing my face! 😉

{Click the image below for the recipe}

Quinoa Mac & Cheese – A Pinstrosity

I’ve been fighting a cold for a few days, so I’ve really been craving some comfort food. Specifically, mac and cheese! I didn’t have any pasta, though, so I had to improvise.

This box of quinoa has been hiding in the back of my pantry since my vegan challenge, because I wasn’t quite sure what I wanted to do with it. Luckily, Pinterest had an idea! (Oh you didn’t know that I’m on Pinterest?! Heck yeah I am!)

Except…it was a pinstrosity!

What should have been a glorious concoction of melted cheese, crunchy bread crumbs, and yummy comforting goodness.

Turned out like this:

20121109-085509.jpg

The cheese was solidified on top. The bread crumbs were soggy. If you dug underneath all of that, it was ok.

But it was not mac and cheese. 🙁

Sorry, quinoa. Guess I’m just a pasta girl at heart.

Two ingredient Pumpkin Spice Muffins {Must Try Mondays}


I featured this recipe on Must Try Mondays!

 

This morning, for some odd reason, I was feeling domestic. I don’t do a lot of baking (though my husband probably wishes I did!), so my desire to pre-heat the oven on a Saturday morning was perplexing.

But a co-worker of mine passed along this recipe for pumpkin spice muffins that she found on Pinterest, and I was intrigued. Mostly because I only needed two ingredients, and I was certain that I couldn’t mess it up.

20121020-124455.jpg

This is all you need. Seriously. Don’t look at the cake mix box and start adding eggs or oil! Pumpkin + Cake Mix. Trust.

Pre-heat the oven to 350. Add your ingredients to a mixing bowl. (I also added a handful of raisins for a touch of sweetness.)

20121020-124618.jpg

When you mix them together, it’s going to be thick. Again, don’t add anything! Just think of it as an extra arm workout!

20121020-124629.jpg

I used these festive cupcake liners in the muffin pan, but you could just spray it with cooking spray.

20121020-124637.jpg

Portion your batter into the pan, then put in the oven for 20-25 minutes.

And voila! Pumpkin spice muffins! They’re not the prettiest thing ever, but they taste so good! Not super sweet, just a touch of pumpkin. Even my husband (who’s not pumpkin fanatic) loved them. And the kid gobbled them up, of course, but he eats anything!

20121020-124644.jpg

(And for those wondering – according to the ingredient list on the Duncan Hines website, the spice cake mix does not contain any milk products, so technically these are Vegan!)

Recipe – Chili Mac

Today has been a rainy, gloomy day. The kind of day that makes me crave some warm comfort food (though it’s obviously not cold out, since it’s the middle of June…)

I had been wanting to try this Chili Mac recipe from Fat Free Vegan for a while now, so I decided to give it a shot. I didn’t have everything the recipe called for, though, so I had to improvise somewhat. I’ve noted my substitutions below.

 

20120619-192036.jpg
Ingredients

2 cups elbow macaroni
1 onion, chopped – no onion, so I used onion powder
1 15-ounce can tomato sauce – I only had tomato paste
1 1/2 cups water
4 teaspoons mild chili powder*
1/4 teaspoon chipotle chili powder
10 ounces frozen corn kernels – I used canned corn
1 16-ounce can pinto or kidney beans, rinsed and drained
2 to 3 tablespoons nutritional yeast
5 cups thinly-sliced kale (thick stems removed before slicing) or other greens** – I used frozen spinach
salt and pepper, to taste

Instructions

Cook the pasta in plenty of boiling water until tender. Drain. Sauté onion in a large non-stick pot until translucent. Add remaining ingredients, as well as cooked pasta. Simmer for 15 minutes, stirring occasionally. Serve hot.

Notes

*This is chili powder, not pepper, a mixture of mild chili peppers and cumin that adds no heat to the dish. If you want it spicy, add cayenne or additional chipotle chili powder.

**If you use a faster-cooking green such as spinach, add it during the last 3 minutes of cooking.

Preparation time: 10 minute(s) | Cooking time: 30 minute(s)

Number of servings (yield): 6

Makes 6 servings. Per serving: 259 Calories (kcal); 2g Total Fat; (6% calories from fat); 13g Protein; 52g Carbohydrate; 0mg Cholesterol; 854mg Sodium; 9g Fiber. 139mg Calcium; 2mcg B-12. Weight Watchers 5 Flex Points.

I cooked the pasta according to the package directions, and added the frozen spinach during the last 2-3 minutes. After I drained the pasta and spinach, I mixed in all the canned ingredients and spices.

A few notes –

1. Tomato paste is way too thick and concentrated. I had to add a lot of water to thin it out, and even after adding all of the spices, it had a very tomatoey flavor.

2. *Scott* thought it was definitely missing something (probably cheese…lol). We both agreed that this would be a great dish to make using leftover chili from our usual preferred chili recipe.

Create the perfect green smoothie!

I found this on Pinterest!

 

Recipe: Banana Soft Serve

I just tried this ridiculously easy, and really yummy, recipe from Choosing Raw.

Banana Soft Serve

Related Posts Plugin for WordPress, Blogger...
Google+