Ginger Cookie Truffles

Ginger Cookie Truffles 1

So the other day I was sitting there thinking:  if people make Oreo Truffles all the time, can I make truffles out of other cookies too?

The answer is OH VERY YES.

And the more specific answer would be DUDE IF YOU LIKE SPICE COOKIES/CAKE AT ALL YOU TOTALLY HAVE TO TRY THESE RIGHT NOW.

I chose these ingredients because I’m a big fan of spice cakes and gingerbread cookies and things like that.  My mom can practically live off of ginger snaps.  And fall is on its way.  (Or maybe it’s already here.  I’m not sure:  I live in Florida.)

Ginger Cookie Truffles 2

Anyway, these truffles are basically a combination of cookie crumbs and cream cheese smushed together and dipped into white chocolate.

Then, for a fun touch, drizzled with a little cinnamon chocolate.  Just ’cause.

Ginger Cookie Truffles 3

It took me a little bit of forever to crush up all the cookies because my food processor broke, but it wasn’t difficult.

I like these ginger thins because they’re pretty crispy, which made for great crumbs.

I’m sure you could substitute a different cookie, but you might have to adjust your amounts, and – you know – these ginger thin cookies are incredible so why would you??

Unless you come up with something better – then please let me know.  Food is my favorite type of experiment.  ;)

Oh, and if you’re wondering, I picked up all of my ingredients at Walmart.  But you can also get them online if you can’t find these things locally.  I totally swear by those Ghirardelli wafers.  They seriously rock both in the ease-of-use and taste categories.

Ginger Cookie Truffles 4

The end result?

A silky smooth creamy center exploding with spice and encased in a mildly sweet chocolate that’s decorated with just a hint of cinnamon.

They look good and taste even better.

Ginger Cookie Truffles 5

Ginger Cookie Truffles

Ingredients:

10.5 oz. (2 boxes) Anna’s Swedish Thins or other ginger cookies
8 oz. cream cheese, softened
10 oz. white chocolate (I used Ghirardelli White Melting Wafers)
1-2 teaspoons ground cinnamon (optional)

Crumble the ginger cookies in a food processor or by hand until finely ground.

Mix the cream cheese into the cookie crumbs until well combined and smooth.

Scoop out large teaspoonfuls of the cookie mix and shape into balls.  Place the balls on a tray lined with parchment paper or tin foil.  Freeze for 10 to 15 minutes.

Melt the white chocolate according to the package directions, stirring until smooth.  Take out the cookie balls and dip them into the chocolate using a fork, one at a time, until fully coated.  Shake the fork to allow excess chocolate to drip back into the bowl.  Set the truffles on a sheet of parchment or waxed paper until chocolate hardens, using the side of a second fork to push the truffle off the first fork.

When all the truffles are done, sprinkle a teaspoon or two of cinnamon into the remaining chocolate, depending on how much chocolate is left, and stir to combine. Then use a clean fork to drizzle the cinnamon chocolate over the truffles.

Allow to fully set, then store in the refrigerator.

Makes about 2 dozen.

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Click here to print the free PDF of the recipe:

Ginger Cookie Truffles

Happy Eating!

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Lemon Oatmeal Cookies

Lemon Oatmeal Cookies

At first, I wasn’t really sure how these Lemon Oatmeal Cookies were going to turn out, but – on the heels of my Easy Iced Lemon Cake Mix Cookies – I was still on a lemon kick and wanted to try something a little different.

Luckily, these were a hit.

They’re a bit thick, but soft and deliciously lemony.

You also only really need one lemon to make them, but I threw a few more into the photos since I had them on hand.

Lemon Oatmeal Cookies

If you like lemon and oatmeal, these are a must.

Plus, if you don’t really like icing {I could practically live off of icing} you could still eat them without it.  I like how the icing adds a tart sweetness to an otherwise mellow cookie.

Lemon Oatmeal Cookies

The icing can be stirred together in two minutes while the cookies are cooling.

Just don’t put those lemon seeds into the icing. :)

Lemon Oatmeal Cookies

You could flatten the cookies more, I suppose, but I liked the thickness of them.

It makes them softer.

And the powdered sugar on the bottom of the glass that you use to flatten the dough adds a nice, subtle sweetness.

Lemon Oatmeal Cookies

Again, if you didn’t want the extra lemon flavor in the icing, you could just top the cookies with a sprinkle of powdered sugar right before serving.

I like the icing, though, for a few reasons.  Aside from the nice flavor, it also make the cookies ready-to-eat right out of the bag or tub that you keep them in.

Which is especially nice if you’re bringing them to a pot luck or something similar.

And, really, they’d be wonderful at a brunch event.

Lemon Oatmeal Cookies

Lemon Oatmeal Cookies

Ingredients:

1 cup (2 sticks) butter, softened
1/2 cup sugar
1 cup flour
1 ½ cups old fashioned rolled oats
1 egg
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/8 cup powdered sugar (for dusting)

Icing:

1 cup powdered sugar
1 tablespoon fresh-squeezed lemon juice
3 to 5 teaspoons water

Beat the butter and sugar until creamy. Add the flour, oats, egg, lemon zest, and vanilla and mix well. Chill for 30 minutes.

Preheat oven to 350°F (180°C). Put the 1/8 cup powdered sugar in a small dish.

Shape dough into 1-inch balls and place on ungreased cookie sheet. Flatten the cookies by dipping the bottom of a drinking glass in the powdered sugar and pressing the glass down on the dough.

Bake cookies for 11 to 13 minutes or until the edges begin to turn golden brown.

Cool for one minute on the cookie sheet, then transfer to a wire rack to cool completely.

Combine the powdered sugar, lemon juice, and 2 teaspoons of water in a small bowl. Stir with a fork, adding a half-teaspoon of water at a time until you reach your desired consistency. It should drip slowly but smoothly from the fork.

Drizzle the icing over the cooled cookies and allow it to set. Store covered. Makes about 2 dozen.

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Click to print the free PDF version of the recipe:

Lemon Oatmeal Cookies

And if you like lemon, be sure to check out these recipes and crafts:

Easy Iced Lemon Cake Mix Cookies   Lemon Cheesecake Bars Lemon Scented Play Dough

Happy Baking!

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Book Review: The Hidden Life of Wolves

The Hidden Life of Wolves

I had shared the video for The Hidden Life of Wolves on Facebook awhile back, but I just recently got a chance to read the book.

It attracted me from the first time I heard about it.  Wolves have always fascinated me.  I’ve always found them to be borderline magical and always wanted one as a friend and companion.  Even though they are wild {as the book reminds us} they are smart and their eyes are deep and their calls command the night.

Why do I love wolves so much?  I mostly attribute it to The Journey of Natty Gann, a movie released in the 80s that featured a young girl with a wolf as a traveling partner.  I don’t remember much about the movie, actually, but I remember the wolf.  I remember that the girl was going through unbelievably hard times, but I remember the wolf right there alongside her – and I wanted to be her because of that.

Maybe that sounds a little silly, but as a young child, I wanted to experience that beauty and that passion and that comfort up close.

Which has an awful lot to do with why I picked up this book the instant I caught those golden green eyes staring back at me.

And what a gorgeous book it is!

The photos are breathtakingly spectacular and are alone well worth the purchase of the book.  But there’s so much more, too.

The authors lived – day in and day out – with these wolves.  They were like family.  Like pack.

The book is a glimpse inside the personalities and habits of how these wolves lived.  How they played and hunted, how they reared and mourned.

I’m ashamed to admit that I’d had no idea that the wild wolf population was so terribly scarce.

Why have we been killing off wolves for so long?  Why have we driven them to near extinction?  Why do so many people hate them?  Is it because they are so like us?

Jim and Jamie Dutcher, the husband and wife team who wrote the book, have taken on a lifelong mission of helping this majestic cousin of Man’s Best Friend.  This effort grew from the beginnings of their incorporation into the Sawtooth Pack and blossomed into three documentaries, three Emmy Awards, and their groundbreaking nonprofit organization, Living With Wolves.  {You can also follow them on Facebook.}

They introduce us not just to the individual wolves of Sawtooth Pack, from the Alpha to the pups, but also to a history of the animal and its relationship with humans over many thousands of years.  They show us how these intelligent and compassionate creatures are so vital to our ecosystem, and how we can live peacefully side-by-side.

Truly, I think that everyone who has even a passing interest in animals or nature should read this book.

You can see a preview of the book in the video below, which includes glimpses of the stunning photography.

A portion of the proceeds of book sales goes towards helping wolves, but even if you decide not to buy the book, you should still pick it up and read it.  It will change the way you look at wolves.  It may even change you.

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Easy {No Bake} Book Shaped Cookies

Easy {No Bake} Book Shaped Cookies at RoamingRosie.com

These book-shaped cookies are soooooo cute!

And I’m a total sucker for cute food.

Anyway, I made these for a book party I was throwing.  You know, because cookies that looked like books seemed like an appropriate snack for a party celebrating books.  :)

The best part?

{Have you read my blog?  Do ya know what I’m gonna say next??}

They were easy!

Cute + easy + yummy = AWEsome!

The idea came from Catholic Cuisine when I found a picture of their Bible cookies on Pinterest.  I just made mine a little differently.

Here are the step-by-step pictures:

Easy {No Bake} Book Shaped Cookies at RoamingRosie.com

As you can see from the above picture, I just cut off one end of some Newton cookies and – just like that – the cookies already looked like little novels.

I used the Apple Cinnamon Newtons and Blueberry Newtons, but any flavor will work.

To amplify the effect, I added some icing in a pattern that would make them look a little bit more like fancy hardcover books:  a line down the front to indicate where the spine would start, 4 little lines across the spine in two groups, and a rectangle over the front cover.

And then, for fun, I wrote some words on some of them.  You don’t really need to do that, but I really got into it.

Easy {No Bake} Book Shaped Cookies at RoamingRosie.com

To make the icing, all you really need to do is mix a little water or milk into some confectionery sugar, but I actually used the same recipe that I use for my Soft Sugar Cookies and Mini Soft Iced Gingerbread Cookies.

Then you just let the cookies sit for a couple of minutes to let the icing harden, before storing them in a closed container or displaying them on a tray to serve.

They’ll keep for a few days, so you can make them ahead of time.

Easy {No Bake} Book Shaped Cookies at RoamingRosie.com

And they’re totally perfect to enjoy with a cup of warm tea or coffee and a good {you know} book.

To find out more about the amazing books at our party, visit BooksWithRosie.com!

Enjoy!

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Freezer Crock Pot Meals: Jambalaya

Freezer Crock Pot Jambalaya

With the colors and excitement of Mardi Gras around me, I felt inspired to make some jambalaya.

It’s been on my To Do list for awhile, and I really haven’t been keeping up with making new Freezer Meals anyway, so it felt like great timing.

Technically Mardi Gras had already passed when I made it, but it is a warmly spicy and flavorful dish that’s a comforting {and super easy} meal anytime.

Why is it so easy?  As you can see in the pictures below, everything gets thrown into one freezer bag, and then the contents of that freezer bag later get thrown into a crock pot.  Done.

It’s best with rice, but that’s also something you can make ahead of time and have stored in the fridge.

Freezer Crock Pot Jambalaya

Freezer Crock Pot Jambalaya

Freezer Crock Pot Jambalaya

I typed up my recipe with the ingredients measured out for one meal:  one freezer bag portion that serves 4.

However, you can see that I actually made two.

And if chicken hadn’t been so expensive when I was in the mood for this, I would have made even more.

Freezer Crock Pot Jambalaya

Once you put all of the ingredients in the bag, you freeze it overnight while it’s flat.

I like to put mine on top of pizza boxes or baking sheets, or something else smooth, because if you freeze them right on wire shelves, they’ll have little bumps on one side.  That doesn’t hurt the recipe, but it takes up waaaay more space in the freezer.

And the whole point is that you can stack these frozen meals vertically or horizontally without them taking up much space.

Freezer Crock Pot Jambalaya

And when you’re ready to eat, you just pull a bag out of the freezer and dump the contents into the crock pot.

I run mine under some warm {not hot} water in the sink for just a couple of minutes, to help break the large chunk into a few smaller chunks.

You can throw it right in the crockpot when it’s still completely frozen, it just fits better in smaller chunks.

Oh, and as you can see in the photos, there’s an excess of broth.  It will look wet when you first put it into the bowl, but once you stir in a scoop of rice, the rice will soak up most of the liquid.

So the finished product is not as soupy as it appears when still in the crock pot.

Feel free to adjust the seasonings to your own taste!  I like my food spicy, and though the heat was strong, I didn’t think it was too much.  But you can just use less hot sauce or a milder sausage if you prefer.

Freezer Crock Pot Jambalaya

Freezer Crock Pot Jambalaya

Ingredients:
14 to 16 oz. boneless, skinless chicken breast
8 oz. Andouille sausage
1 (28 oz.) can diced or petite diced tomatoes
1 medium to large sweet onion, diced
1 green bell pepper, diced
1 cup chicken or beef broth
2 garlic cloves, diced
2 bay leaves
2 teaspoons Cajun seasoning
1 teaspoon dried oregano

Prepare a gallon freezer baggy by writing today’s date and the instructions on it. Set aside.

Cut chicken into 1-inch cubes. Cut sausage into slices or dice it.

Put chicken and sausage into a one gallon freezer baggy. Add the rest of the ingredients to bag. Seal bag, squeezing out as much air as possible. Place the bag into the freezer on a flat surface, like a baking pan, to freeze overnight. Once frozen, you can store the bags upright.

When you’re ready to cook, remove baggy from freezer and run under warm water just long enough to break the contents into a few smaller pieces, about 2 minutes. Pour contents into crock pot and cook on low for 7 to 8 hours or on high for 3 hours. Discard bay leaves before serving.

Serve with rice. Serves 4.

INSTRUCTIONS FOR BAG: Jambalaya ~ Cook on high 7-8 hours / low 3 hours ~ Serve with rice ~ Date

NOTE: This recipe makes one freezer bag portion but is easily doubled or tripled, making it easy to assemble multiple meals at one time, like you see in the photos.

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To print the free PDF copy of the recipe, click here:  Freezer Crock Pot Jambalaya

Enjoy!

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I Tell My Secrets to the Moon {ebook}

I Tell My Secrets to the Moon by Rosemary Lynn {book review at RoamingRosie.com}

I Tell My Secrets to the Moon is a tale reminiscent of old fables. The book is written in a soothing tone that is perfect for bedtime. The illustrations are simple but playful, and the text addresses deep emotions.

Little Brown Bear is walking through the woods one night, listening to the song of the Snowy Tree Cricket, when he comes upon a shy and sad rabbit. Rosy Rabbit is afraid to discuss her feelings with him, so Little Brown Bear convinces her to talk to the moon instead.

After some reassurance, Rosy Rabbit gathers her courage and sings a long, howling song to the moon. Her confidence grows and the moon twinkles back in response.

One of the reasons I wrote this story is because my girls love the moon.  We wave to it all the time, searching the early morning skies for it.  We read a lot of books with the moon as a character, and it’s something they really enjoy.

This particular story also embarks on a journey of emotion.  It tells kids that it’s okay to have strong feelings, and also that when those feelings are sad feelings, it’s a good idea to talk to someone.

I made the illustrations out of paper collages, combined with my sketches of the animals.

The book is available on the Kindle, but even if you don’t own a Kindle, you can still read it to your kids with the Free Kindle App on any smartphone, tablet, or computer.

Check out the book on Amazon, where you can download a free preview or purchase it:  I Tell My Secrets to the Moon by Rosemary Lynn.

And if you like it, please rate it on Amazon and share it with your friends.

Don’t forget to check out my other picture books:  Alice’s African Alphabet Adventure and Hello Sun!

Happy Reading!

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Frozen Hairstyles of Elsa and Anna

Okay, I’m kind of terrible at styling hair, but these how-to pictures got me pretty excited.

I think I might be able to at least manage Elsa’s braid.

Anyway, the pics were shared by Zulily, who is having a sale on Frozen items starting today.  And my little girls LOVE to play dress up, so I’m pretty excited about all the outfits.  Click here to get up to 60% off of Disney’s Frozen products!  (This is an affiliate link – I’ll get some compensation if you purchase something, so many thanks in advance!)

Guide to Anna's Royal Updo:  Disney's Frozen HairstylesGuide to Elsa's Side Braid:  Disney's Frozen Hairstyles

 

Guide to Anna's Coronation Updo:  Disney's Frozen Hairstyles Elsa's Braid Tutorial:  Disney's Frozen Hairstyles

Don’t forget to Pin your favorites, and follow me on Pinterest!

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