Travel Aid Truffles... Thin Minty Fresh

Bright and early tomorrow morning, I'll be jetting off to the exotic eastern world — rapidly touring parts of China, Cambodia, Laos, and Thailand over the next two weeks.

In fact, I should probably finish packing instead of watching Modern Family while writing this blog.... at least I thrive under pressure, and will almost definitely finish packing before it technically becomes tomorrow.

To kick off my travels and tide over my co-workers, I made an incredibly simple batch of Thin Mint Oreo Truffles.

Much like my Oreo Truffles, these are made with cookies and cream cheese and coated with chocolate.

Please excuse the quality of the photos — I didn't exactly make these with the blog in mind, but rather as a goodbye treat for my coworkers in my absence, and as a little something to bring my family when I meet up with them at JFK. That said, I hope they can satisfy you - my loyal readers - for the next few weeks because my travels will include plenty of touring, photo-taking, eating and drinking, but almost definitely no blogging...

However, once I return I will have plentiful stories to share and Asian Fusion baking ideas to test out!

It will just take a bit of patience and understanding grasshoppers...

Side Note: These were meant to be just Thin Mints, but I added too much cream cheese and needed more cookies to fix the error... Thus the Thin Mint Oreo Truffles were born.

Thin Mint Oreo Truffles (Recipe adapted from Cookin' Cowgirl)

• 1 box Thin Mints Cookies
• 1 package of cream cheese, softened (use half if omitting the Oreos)
• 1 sleeve Oreo Cookies
• 1/2 - 1 bag white chocolate chips
• 1/2 - 1 bag Guittard green mint chips
• a few drops oil

Directions:

• In a food processor, pulse cookies into fine crumbs
• Add cream cheese and pulse until combined
• Form small balls of the mixture, place on a wax paper lined surface and freeze for at least 1 hour
• Melt chocolate chips in separate bowls in the microwave for 1 minute, add oil and stir, and microwave for 20 more seconds
• Dip chocolate balls in white or mint chocolate and fish out with a fork, letting the excess drip off, and then place on a surface to set
• Melt more white and mint chocolate chips separately to fill small plastic bags, cut a tiny hole in the corners, and drizzle over truffles
• Let set in refrigerator

Happy Baking!! I'll be back before you know it!

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