Taste of Persia


What does the country Persia (today’s Iran) conjure for you? Do you think of Ayatollahs, revolutions and covered women? Not Me! For me, Persia is the exotic land of Queen Esther, the land of fabled stories such as 1001 Arabian Nights, land of golden saffron and rich flavors and textures. My view was only enhanced by cooking with my friend Sima from Shiraz and learning from her how to properly cook fluffy, snowy white Persian rice. Together, we hosted Middle eastern barbecues, shared spices, stories and child rearing. Though she has moved away to California, she left behind fragrant memories and a thirst for more Persian food.





Well, if by now, you share my love of this cuisine, or just became curious after reading this – do I have the perfect book for you! Taste of Persia is Naomi Duguid detailed homage to the the regional home cooking of Persia and its complex history. On her recent visit to Cooks of Crocus Hill, I had the fortune to work with Naomi and experience first hand her passion for historical knowledge as well her dedication to the narrative of local people.

Beautiful slides (her own photography) accompanied tales of her travels through the Caucasus Mountains and the whole region, her first hand experience at families’ home tables, markets exploration and more. While a rapt crowd listened, with the help of Cooks’ capable assistants I prepared a few recipes from Naomi’s book.

The lucky attendants got to start with a tangy salad of tomatoes, cucumbers and mint (seasoned with pomegranate molasses), then taste the classic delicious Pomegranate Walnut chicken over Basmati rice that was steamed with a yogurt-egg Ta’adiq (bottom of the pan). To top it all, we served them Cardamom rice pudding that was delicate,  slightly sweet and aromatic with a touch of rose water.





So, obviously, when I got home – Persian food was on the menu… With my own little twist Or should I say Swirl?




Yup, that’s my Basmati rice with saffron swirl, nestled on top of a potato Ta’adiq.

I think Sima would be proud!!




If you are salivating by now – do yourself a favor and explore the beautiful flavors of Persian cuisine… Naomi’s book is a wonderful, engaging and trusty guide! Coming to think of it… I think there’s a cooking class in the making here! More to come – I guess!!


To purchase the book: Taste of Persia by Naomi Duguid

Other books by Naomi Duguid


Mediterranean Field Trip!


Travel with me to explore the flavors and aromas of the Mediterranean without leaving The Twin Cities!

Visit Bill’s Imported Foods with me as your tour guide for 2 hours of ingredient exploration and recipe suggestion.

Find exotic ingredients, delicious varieties of Feta, in-bulk items and much more.

Kiki will be our fun and engaging host and samples will be provided!

Sat. Dec. 3rd, 2016 2-4pm – Canceled!


Sat. Dec. 10, 2016 2-4pm

Sign up by Nov. 23 by email, $25 per person / Reply with a comment to register

(Minimum number of participants required for this event)

Perfect Minnesota Fall Day


As expected, Minnesota Fall weather has been finicky: dropping into the 30’s one day and soaring into the 70’s in the next. Well as they say – Make hay while the sun shines, right?

On a beautiful sunny (shall I say, perfect?) fall day, we piled into our RV with our friends Ivan and Diane and their kids, who were all in town with significant others for a family event. Yes, missing our own kids, who have all flown the nest, we do borrow other people’s children (especially if they are as lovable as these happen to be…)


                                                                   Camper ready to be loaded


Off we went south-east from Minneapolis towards Hastings, Minnesota and Prescott, Wisconsin to the Fischer Apple Orchard. Everything for a perfect apple orchard experience was available to us: pumpkins of all shapes and color, goats to pet and be licked by, apples to pick or to purchase, a wagon ride full of joyfully shouting kids with their haggard parents and to top it all – an RV sunk 1.5 foot into the soft ground…



We tried…


So, we huffed and we puffed, but the camper would not budge – so one hour later and $200 poorer (Thank you tow truck guy!) we were off towards Red Wing, Minnesota. Our intended focus was the Art Fair set down Main street in Red Wing. However, you know what else is situated in the heart of town?? The Red Wing Shoes Factory. And – wouldn’t you know it – they just happen to have a 70% off sale that same day… Need I say more? A side trip ensued and more wallets were emptied…



  Downtown Red Wing, MN


Speaking of empty – You don’t think that any one of us was traveling on empty stomachs, right? In the camper we had coffee and tea, homemade pumpkin spice muffins and cranberry pecan bars (recipe below), banana bread, cheese and crackers as well as (of course) deliciously fresh honey crisp apples from the orchard. We did not even have room for lunch and knew Diane had a sumptuous dinner waiting for us back in Minneapolis, so onward we went!



 Cranberry-Pecan Oatmeal bars


Next came an educational stop at Wabasha’s Eagle Center, coming face to face with our national symbol. Close and personal – we were struck speechless (did not last long…). Their size, strength, intelligence and beauty were awe inspiring! Here’s an interesting factoid we learned: Bald eagles can spot a rabbit from 3 miles away!! Amazing!



One of the bald eagles at the center in Wabasha



The mighty Mississippi flowing in Wabasha


As the sun was setting, we headed back into our camper and settled in for the drive with the canvas of the blazing skies unfolding alongside us. Beautiful! As we approached home, all the nappers were shaken awake, the Rv was tidied up and bellies were rumbling. So, off to Diane & Ivan’s house we sailed! Diane’s dinner of Leek Soup, Cauliflower Pie and salad was delicious and hearty as expected and we polished off some more of my cookies and my Pumpkin Biscoff Parfait (recipe below).



                                Biscoff Pumpkin Spice Parfait


A little shopping, some nature, apples and pumpkins and a lot of sunshine and laughter with friends – A perfect Fall day in Minnesota!



                                           Haralson Apples at the Fischer Apple orchard


Cranberry Pecan Oatmeal bars


2 cups pitted whole dates, (about 24 dates – medjool or similar)
1/2 cup maple syrup, (or agave, honey)
1/2 cup peanut butter
2 cups chopped raw pecan
3 cups oats
1 tablespoon vanilla extract
1 1/2 cups dried cranberries


1. Chop the dates: Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency.
2. Toast the oats and nuts: Toast your oats and pecans in a 350 degree F oven for 10-15 minutes or until slightly golden brown. The toasted factor adds another layer of flavor and crunch.
Place oats, almonds and dates in a large mixing bowl – set aside.
3. Binder: Warm honey and peanut butter in a small saucepan over low heat. Stir until thoroughly combined, add vanilla and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
4. Form Bars: Once thoroughly mixed, transfer to an 9×13 inch baking dish lined with plastic wrap or parchment paper so they lift out easily.
Press down firmly until uniformly flattened – use something flat, like an offset spatula, to press down and really pack the bars, which helps them hold together better.

Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.

Remove bars from pan and slice into 24 even bars. Store in an airtight container for up to a few days. Bars can be placed in the freezer to keep them extra fresh, but it isn’t necessary.
They can also be wrapped individually.

5. Options:

1. Substitute cranberries with currants, raisins or any other dried fruit.

2. Use a mix of nuts instead of just pecans. Almonds, hazelnuts and walnuts work well.

Adapted from the Minimalist Baker: HEALTHY 5-INGREDIENT GRANOLA BARS



Biscoff Pumpkin Mini Parfaits

Serves 12


1 1/2 cup Biscoff cookie crumbs

2 tablespoons melted butter

1 package (small) instant pumpkin spice pudding mix

2 cups whipped cream or whipped topping

1 cup canned pumpkin

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

8 ounces semi sweet chocolate, chopped

8 ounces heavy cream


  1. Make the crumb mixture: Place the Bischoff cookies in bowl of food processor and pulse until fine crumbs are created. Drizzle in the melted butter and pulse to combine. Set aside.
  1. Make the pudding mix: In the bowl of a standing mixer combine the pudding mix, pumpkin spice, puree, vanilla and 2 cups heavy cream. Whisk all together until light, fluffy and creamy.
  1. Make the ganache: Pour 8oz of heavy cream into a 4 cup glass measuring cup and heat in microwave on medium until it just starts to simmer. Place chocolate in the hot cream and let stand for 1 minute or so. Whisk together until smooth and creamy.
  1. Assemble: Place about 1T of the crumb mixture in the bottom of each cup and tap down. Pipe in about 2 T of the pumpkin mixture and then drizzle with about 1T of the chocolate ganache. Top again with the pumpkin mixture followed by the chocolate and then sprinkle the top with some of the Bischoff crumbs. Refrigerate to set.

Mini parfaits can be made 1-2 days in advance.

Notes: Made in 5oz disposable clear plastic cups.

Adapted from Every Day Savvy Pumpkin Parfait recipe


Summer & Fall Classes 2016



Sunday, July 10, 12 – 2:30 PM

Cooks of Crocus Hill: Market Fresh Brunch in St. Paul

Menu: Fruit infused vodka cocktail, crust-less individual quiches, Tabouleh salad, Nutella-strawberry Panini, mango-blueberry minted salad. Sign up HERE.


Tuesday, July 12, 6-8:30pm

Nordic Ware – Welcome Y’all! A Southern Picnic Dinner

Menu: Southern Fried Chicken, Fantastic Potato Salad, Marinated Vegetables, Southern Caramel Cake. To sign up call: 952-924-9672


Monday, August 8, 6-8:30pm

Cooks of Crocus Hill in Edina: Following the Spice Trail

Menu: Chicken Skewers with Shawarma Spice Mix; Mediterranean Salad with Za’atar Vinaigrette; Baharat Burger with Tahini; Ras el Hanout Oven Fries; Hawayej-Spiced Chocolate Cupcakes. Sign up HERE.


Tuesday, August 30, 6-8:30pm

Cooks of Crocus Hill in Edina: Local Bounty, Exotic Flavors

Menu: Tomato Soup; Garlic Herb Roasted Tomatoes; Zucchini Frittata; Zucchini Carpaccio Salad; Basil Pesto Grilled Cheese Sandwiches; Refrigerator Pickles; Dilled Cucumber Salad. Sign up HERE.


Wednesday, September 7, 6-8:30pm

Cooks of Crocus Hill in Edina: Iranian Saffron Flavors

Menu:  Saffron Rice with Pine Nuts and Currants; Lemon Saffron Chicken; Parsley-Saffron Carrots; Sohan – Pistachio Saffron Candy. Sign up HERE.


Monday, September 12, 6-8:30pm

Cooks of Crocus Hill in Edina: Sweet and Spicy Middle Eastern Cooking

Menu:  Moroccan Apricot and Baharat Chicken Tagine; Iranian Jeweled Rice; Lemony Cumin Carrots; Sfinge (doughnuts with honey syrup). Sign up HERE.



Sunday, October 9, 2-4:30pm

Cooks of Crocus Hill in Edina: Mediterranean High Holidays with 7 Biblical Species

Herb roasted dates with Labane’ cheese (dates), Fresh oregano & olive roasted Halibut (olives), Almond-pomegranate couscous pilaf (pomegranate & wheat/barley), Mixed greens salad w/red grapes and avocado (grapes), Herb poached figs over ice cream (figs)

National Vanilla Pudding Day!


You are familiar with that little, pale box on the grocery store shelf, right? Humbly it identifies itself as Vanilla Pudding Mix. But you and I know it is a shortcut gateway to a huge assortment of delicacies! Today is its day to shine: National Vanilla Pudding Day!


So where to start? Delicate, moist S’more cookie? Tender Chocolate Chip cookie? Check!

How about a shortcut to a moist Vanilla Cake? Check! Caribbean Rum Cake? Check!


My Favorite, however, is my Mini Dulce de Leche Banana Cream Pie, tweaked to be served for a crowd in mini 2-4 oz cups.

So as the days grow longer and warmer, treat your loved ones (or yourself – I promise, I won’t tell) to this creamy and  refreshing incarnation of our humble Vanilla Pudding. Spoons optional – fingers work well too!

Mini Dulce de Leche Banana Cream pie

Updated version for Banana Cream pie

Equipment: 8 x 4oz ramekins (or 20 x 2 oz)


1.5 cups Graham crumbs
1/4 cup butter, +2 tbsp. melted
3.8 ounces Instant Vanilla pudding
1 cup cold water
14 oz. Sweetened condensed milk, can
3-4 medium bananas
2 pints whipping cream
2/3 cup powdered sugar
1 cup Caramel sauce


1. Melt your butter in the microwave in a dish then place your graham crumbs in the bowl.
Mix quickly with a fork.
Place 2 tablespoons of graham mixture in the bottom of each ramekin and press down gently to form a crust.
Cut up 2 and a half bananas into slices and pop them on top of graham layer.
Drizzle with a little caramel sauce.

2. In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.

3. Remove pudding from the fridge and gently fold the whipped cream into the pudding mixture until well-combined.

4. Fill ramekins with the pudding mix to the rim. Whip the second cup of whipping cream with the last 1/3 powdered sugar and then pipe decoratively over the ramekins’ tops. Drizzle a little more caramel sauce over the top of the whipped cream and then refrigerate until serving, uncovered.



Update: Spring & Summer Classes


Middle East Spice Mix Primer

Tuesday, May 24, 6:30-8:30pm– Nordice Ware Outlet Store

Spice It Up! Explore Middle Eastern spice mixes and their uses to introduce flavor and variety in your food. · Za’atar Chopped Salad · Ras El Hanut Roasted Butternut Squash · Shawarma Roasted Chicken · Baharat Basmati Rice (with apricots and mint) · Hawayej Chocolate Cupcakes

Sign up: Call 952-924-9672


Blintzes VS Cheese Cake   

Saturday, June 11 – Beth Jacob Synagogue: Tikkun Shavuot

Mini Cheese Cakes, Cheese Blintzes with Berry Sauce, Israeli style Individual cheese cakes.

Sign up: 651 / 452-2226 info@beth-jacob.org


Mediterranean Herbs Tour de Force   

Wednesday, June 15, 6 – 8:30PM, Cooks of Crocus Hill, Edina

Menu: Grilled Flat Bread Topped with Sage, Dried Fruit and Mozzarella; Sautéed Parsley Mushrooms; Seared Lemon Tilapia with Olive-Oregano Relish; Current-Chive Quinoa Pilaf; Rosemary Peach Croustade.

Sign up: https://www.cooksofcrocushill.com/mediterranean-herbs-tour-de-force-20160615ed18


Beyond Baklava    

Monday, June 27, 6 – 8:30PM, Cooks of Crocus Hill, Edina

For good reason, Middle Eastern dishes get a lot of attention. But what about that finishing touch of dessert? If you think baklava is the only option, then get ready to be wowed. Chef Zehorit highlights a range of amazing and diverse dessert choices, taking you from Egypt to Iran to Israel, with plenty of honey and chocolate along the way.

Menu: Egypt: Basbousa (semolina honey cake). Morocco: Sfinge (honey syrup doughnuts). Iran: Sohan (almond candy). Israel: Chocolate “Crunch” (yeasted babka).

Sign up: https://www.cooksofcrocushill.com/beyond-baklava-20160627ed18


Welcome Y’all! Southern Picnic Dinner

Tuesday, July 12, 6:30-8:30pm, Nordic Ware Outlet Store

Nothing like classic fried chicken and its sidekicks to make a summer day feel complete — this time with updated appeal and flavor! · Southern Fried Chicken · Fantastic Potato Salad · Marinated Vegetables · Southern Caramel Cake

Sign up: Call 952-924-9672


Summer’s Glory: Minnesota’s Farmers Market Bounty

Tuesday, August 9 6:30-8:30pm, Nordic Ware Outlet Store

Make the most of Minnesota’s fleeting summer abundance with fresh and crisp vegetable focused meals: · Basil & Bell Pepper Focaccia · Rainbow Root Vegetable Salad · Fresh Herb Roasted Salmon · Peach Pie

Sign up: Call 952-924-9672



Whenever I teach a class about the culinary traditions of Diaspora jews, my favorite stop is the Balkan countries.

Yes, I love North African  and Middle Eastern cuisines with their spice blends and aromas – how could you not?

But the Balkans for me are about peppers and eggplant, creamy cheeses and flaky pastries. Whenever the flavors of the Mid East combine with the ingredients of the Balkans – I just can’t resist!


So on this dreary mid-winter, early spring (depending on whether you are a half full or half empty person) here is a great recipe for Balkan eggplant and pepper dish.

It is extremely versatile: eat on a cracker for a snack or appetizer (topped with a little feta – how could you go wrong with that?), over pasta or rice.

You can even poach some eggs in it for a Balkan variation of Shakshooka.



Baby eggplant at the Carmel Open Air Market in Tel Aviv


Balkan Eggplant, Pepper and Tomato –Serves 8 – vegetarian

Recipe Adapted from: “My Balkan Kitchen” by Shai-Lee Lipa


2 medium Eggplants, sliced into 0.5″ rounds

6-8 tablespoon olive oil

1 medium red bell pepper, sliced into thin strips

1 medium green bell pepper, sliced into thin strips

6 medium ripe tomatoes, diced

100 grams tomato paste

2 tablespoons minced garlic

1-cup water

1.5 teaspoon granulated sugar

1.5-teaspoon paprika

1/4-teaspoon cayenne

1/2-teaspoon cumin

Salt and pepper, to taste


Roast the eggplant: Heat the oven to 400F. Place the eggplant slices on a rimmed cookie sheet, drizzle tablespoons olive oil over them and season with salt and pepper.

Bake in the hot oven for 30 minutes until golden brown.

Prepare the Sauce: Heat a wide deep skillet on medium heat and add 3 tablespoons olive oil and the pepper slices. Salute the pepper for about 5 minutes until the pepper turn golden.

Add the tomatoes, paste, garlic, water and sugar, then season with the rest of the spices and salt and pepper. Mix well and bring to a boil.

Lower the flame and cook on low heat for about 10 minutes, stirring often, until the sauce thickens.

Cook the eggplant: Add the roasted eggplant slices into the sauce, stir them in and cook for 5 minutes longer, for the flavors to meld. Taste and adjust seasoning as needed.

Serve: Serve hot or at room temperature.

Store: Keep in the fridge in an airtight container for about 1 week.


Not Your Mother’s Tuna!


The tuna salad most Americans have grown up with was a stranger to me when I first moved here. You know, the mayo based, bland white-ish schmear – uh, uh! not what I grew up with!


My school lunch was often prepared by my mother: a soft roll from the local bakery, stuffed with a lemony, spicy, red hued flaked tuna with slices of ripe tomatoes and hard boiled eggs. This classic Tunisian sandwich is often referred to as Fricasse.


As I would unwrap my roll, my mouth would water at the sight of the red tinged spicy olive oil-lemon dressing that soaked into the rolls. One bite and those same juices would be running down my chin and I would close my eyes on a sigh of sheer contentment.

Bursting with flavor and color, prepared with love and care – I felt my mother’s love in every bite.


So, try your hand at this tuna salad and your sandwich will not be same – promise!! Perfect for lunch on the go, a quick dinner or a satisfying snack on crackers or celery. You choose the moment!


If you’d like to join me in any of my upcoming classes check the offering below. 

Hope to see you there!!


Tunisian Tuna Sandwich

Yields 4 sandwiches


2 cans canned tuna, (8oz each, packed in olive oil)
2 tablespoons arissa, (or to taste)
1/4 cup fresh lemon juice
2 tablespoons minced garlic
3 medium Israeli pickles, minced
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
For the sandwich:
4 medium torta rolls, (or baguettes/hoagies) cut in half
2 medium avocados, peeled and sliced into thin wedges
4 medium roma tomatoes, sliced
4 large hard boiled eggs, peeled and sliced
4 tablespoons mayonnaise


1. Make the tuna salad: Drain the tuna lightly and then combine it in a bowl with the lemon juice, garlic, Harissa and pickles. Season with salt and pepper and flake with a fork to create uniform, wet mixture.




2. Assemble the sandwich: Spread mayonnaise on both sides of the torta and line the bottom with the avocado slices. mound the tuna mixture over the avocado and pack it down lightly. Top the tuna with the egg slices, followed by the tomato slices. Season the tomatoes with salt and pepper and then top with other half of the torta.
Cut the sandwich in half and serve.





Here are my Upcoming Classes:

Cooks of Crocus Hill

Mediterranean Classics: Wednesday, March 16

Moroccan classic tagine complemented by a zesty salad and fragrant baklava rolls.


Fattoush Salad; Chicken-Apricot Tagine; Herbed Couscous; Baklava Rolls.


Nordic Ware  

Spice It Up! Middle East Spice Mix Primer: Tuesday, May 24

Explore Middle Eastern spice mixes and their uses to introduce flavor and variety in your food.


  1. Za’atar Chopped Salad
  2. Ras El Hanut Roasted Butternut Squash
  3. Shawarma Roasted Chicken
  4. Baharat Basmati Rice (with Apricots and Mint)
  5. Hawayej Chocolate cupcakes

Welcome Y’all! Southern picnic Dinner: Tuesday, July 12

Nothing like classic fried chicken and its sidekicks to make a summer day feel complete – This time with updated appeal and flavor!


  1. Southern Fried Chicken
  2. Fantastic Potato Salad
  3. Marinated Vegetables
  4. Southern Caramel Cake

Summer’s Glory – Minnesota’s Farmers Markets Bounty: Tuesday, August 9

Make the most of the Minnesota fleeting summer abundance with fresh and crisp vegetable focused meals.


  1. Basil & Bell Pepper Focaccia
  2. Rainbow Root Vegetable Salad
  3. Fresh Herb Roasted Salmon
  4. Peach Pie

Upcoming Classes:



Entertaining – Tapas for Everyone: Tuesday, January 26 @6pm, Cooks of Crocus Hill, Edina.

Registration: http://store.cooksofcrocushill.com/index.php?route=product/product&path=59&product_id=5493



Tapas & Aperitif


Valentine’s Class: Tuesday, February 2 @ 6:30pm, Nordic Ware Outlet Store. On the brunch menu: Citrus punch, Heart shaped crust-less individual quiche w/ fresh tomato salsa, Banana-Nutella brioche Panini, Minted mango-Blueberry fruit salad, Double chocolate dipped cupcakes w/ raspberry and whipped cream garnish.

Registration: (952) 924-9672



Beyond Hummus: Contemporary Israeli Salatim (Vegetarian appetizers): Saturday, February 6 @ 7pm, St. Paul Talmud Torah.

Registration: Beth at bfriend@stpauljcc.org


Zahav Salatim

Zahav Salatim 



Cooking Class series: Diaspora Culinary Tour: Beyond Gefilte fish: Explore the culinary richness and diversity of Jewish communities from around the world. Take your taste buds on a journey to the Balkans, Middle east and North Africa. Every Sunday morning in February, each class will focus on a region, highlighting its history and character. Recipe packet and tastings included.

Registration: Temple of Aaron 651-698-8874



Carmel Market – Tel Aviv



Oreo Truffle Time!


Going to yet another holiday party? bringing some goodies along? Running out of ideas? How about quick, pretty and delicious Oreo truffles? They are a jiffy to make with the aid of a food processor, include accessible, inexpensive ingredients and make about 35-40 of these little gems (depending on the size you make them).




A quick search for these popular truffles on Pintrest will yield plenty of results with a similar basic recipe: one package of crushed Oreos blended with one package of cream cheese, shaped into balls and dipped in coating. So my Daughter, Orielle and I followed the recipe and tasted the batter. Honestly – pure blah… Just plain sweet and sugary. These are supposed to be TRUFFLES! Where is the depth of chocolate flavor, smoothness of the batter? What’s a cook to do?? So we played – and yes, confession: we had WAY too much fun tasting…

We were set on flavor and texture enhancers. We first blitzed the Oreos in the food processor until they were a very fine powder, then made sure that our cream cheese was at room temperature and blitzed it again with the Oreo crumbs until it was spreadable consistency. Then came the flavor enhancers: vanilla, cocoa powder and espresso powder (or instant coffee granules). Add to the bowl of the food processor – and you guessed – blitzed again… (If it’s too crumbly, you can always add a tablespoon or so of cream).




Most of the recipes we encountered used candy melts for coating, which I admit that I am not a fan of. The alternative? Ghiradeli melting chocolate! Melts beautifully, sets quickly and of course tastes – DELICIOUS! The results speak for themselves! By now, I have made them again 3 more times and Orielle has made them by herself. Her friends, who have come over to work on school projects or to simply hangout, have gotten in the habit of checking out our truffle stash first…

So, what are you waiting for? Get going making these truffles – and try to eat just one… I dare you!


Oreo Truffles

Yields about 35


1 package oreo cookies , (14.3 oz)
8 ounces cream cheese, (1 package) at room temperature
1/4 cup cocoa powder
1 tablespoon espresso powder, (2 T if using instant coffee granules)
2 teaspoons vanilla extract
1-2 tablespoon whipping cream , if needed
2 cups Chocolate melting wafers, dark chocolate
1 cup chocolate melting wafers, white chocolate



1. Make the batter: Place Oreos in the bowl of a food processor and pulse until cookies transform into fine powder. Drop in cream cheese cut into pieces and process to a fine and smooth paste.
Add cocoa, vanilla and espresso powder and pulse again until well combine. If mixture is too crumbly add some whipping cream, one tablespoon at a time.




2. Form the truffles: Using a cookie scoop, portion out the batter and then roll into small balls. (i used a 1” cookie scoop).
Place balls on a tray topped with wax paper, cover truffles with plastic wrap and refrigerate for 1 hour or up to overnight.




3. Coating: Place 2 cups of Ghiradeli melting wafers of your choice in a microwave safe bowl and melt on medium-low heat. (I used both dark chocolate and white chocolate for contrast).




Gently place one truffle at a time in the melted chocolate and roll it around to coat. Lightly slide a fork under the truffle and lift out of the chocolate, letting the excess chocolate drip back into the bowl. Place the coated truffle on a clean wax paper or a sheet of tin foil to set. repeat with rest of truffles.




Once the chocolate is set, melt 1 cup of contrasting chocolate color in a similar way, place in a piping bag and drizzle narrow lines of contrasting color on the set truffles.


4. Storage: Once the chocolate has dried, place the truffles in a single layer in an airtight container.
Truffles will last 3 days on the counter and about 1 wee in the fridge.


So… Do you really think they’ll last that long???