Milk and White Chocolate-dipped Oreo Bon Bons.

Nearly a year has passed since debuting my little idea of suebthefoodie.com. It is most certainly with a gigantic smile that I recall the electrifying sense of excitement when I hit publish on my first post that February afternoon. How vividly I can remember the sheer terror that immediately followed. Why terror? Well, instead of like so many other times in my life, I did not stand at the edge hesitating, wondering if I could succeed. Or worse, fearing that I would fail. My big toe did not go first to test the waters. Instead, I just did it. I dove right in with a pounding, passionate heart and a “cannonball” mindset. For me, doing something new is terrifying. Silly. I know. But so true. So deeply apart of me.

Fueled by some poignant life experiences, this foodie became inspired. Dreams needed to be pursued; not shelved. In my lifetime, I have been graced with many brilliant linings of silver and humbled by the witness of an abundance of colorful rainbows. Suddenly, that day I felt driven to share them. During the past year I began to understand that Fear, nor Circumstance can be used as an excuse not share the gift of Passion. I need to share it, realizing that when I don’t, a very personal source of JOY is hindered, such great Joy.

Joy powerful enough that in the midst of her day’s routine, it causes this busy mom of three to pause and be still in quietness. Maybe pausing to snap a photo of that meal someone loved. Or  to be still long enough, to be moved to scramble for that misplaced notebook needed to jot down a favorite memory or a new idea. And sometimes from within that quietness, was able to hear a beautiful lyric that stirred not only her mind, but sang in symphony with her soul. Thankfully, it is with a gracious heart that she is learning to keep moving forward, while not running ahead. Noting the discipline and practice needed to reserve time for inspiration. Making time to marvel at a spectacular sunrise, to watch a cloud’s minute movements as it inches across the sky and to look up to catch a glimpse of that hidden rainbow in the unexpected downpour.

Despite this, in the back of my mind I did doubt that anyone would be remotely interested in what I felt. In the past, a paralyzing fear that kept me silent. I was overwhelmed, but mostly humbled when I received the immediate support of my little dream from friends, neighbors, family and even strangers who had stumbled upon my single URL amongst the infinite number available on today’s World Wide Web. Caught off guard, but so grateful as each new comment was left as well as by every conversation started when someone was touched by something I had taken the time to put on paper. Their response, whether to a written word, a captured image or some new cooking method that drew their own around the family table, were each a wellspring of encouragement. With this loving encouragement came an even stronger source of motivation. And for this, I am very grateful.

And so a little delayed but as promised, my next recipe will feature “America’s Favorite Cookie”, the OREO. For me, it is slightly reminiscent of the story of suebthefoodie. Personally, as a child I was not particularly fond of the Oreo. But for some reason, they were a favorite of many friends I knew. Each appeared to adore them. This puzzled me, but also called to me. Not because I wanted to be like everyone else, more because it was a curiosity. So, I started trying them every which way. Together. Pulled apart. And sometimes even in the most classic-style: dipped in an ice-cold glass of milk. Yet; still not a fan. What was wrong with me, this child began to wonder.

That was until I tasted my first Oreo Blizzard. As a kid, I seriously believed whoever had the idea to crush that dark, dry cookie filled with a white creme center into a thousand little pieces and swirl them into a superior frozen dessert was from my viewpoint, a creative genius. To be able take something I didn’t really like, break it apart, crumble and smash it to smithereens and then turn around to make use of it as one of the featured ingredients in such a sweet masterpiece; moreover, a treat that I craved. It had been transformed. Yes, most certainly the creative genius of the highest magnitude. And so began my love affair with the pulverized Oreo. When sweetly broken, it was so inspiring that I wanted to sprinkle a little in everything and share it with everyone I knew. What better crunchy topping to use when adorning the top of a creamy cheesecake? Or, what else to enhance the crumbly crust lurking at the bottom of a mud pie? And then of course, its decorative necessity as the “dirt” for my son’s messy dump truck cake when celebrating his second year.

So it was more than an inspiration to find this next recipe waiting for me in my inbox. This time delivered from Food.com. There it stared at me, the Oreo Ball. I had never heard of it before, but it intrigued me. Pulverized Oreos, only three ingredients and no baking required. So simple, it seemed too good to be true. Looking for a fun treat to make with my boys for the holidays and knowing each adored Oreos, I decided to give it a try. I am pleased to say the Oreo Ball did not let me down. What eye-catching beauties they were when plated with a single stem of crimson flowers on a white backdrop. So rich, so sweet, and so divine. If you adore chocolate in the extreme as I do, it’s a must try recipe. Two of my boys go crazy over them. So I’ve renamed them Oreo Bon Bons. This name change represents the two goods (en francais) and the doubly toothy smiles these treats elicited from my boys numbered two and three.

Funny, but boy number one was not crazy about them. He is more of a pizelle-man, enjoying a more subtle sweetness like butter. But, then again he prefers vanilla ice-cream. But that is ok. Two of my boys are in Love. Furthermore, one boy expressed his individual tastes. A win, win in my eyes. One friend suggested using Trader Joe’s Peppermint JoJo’s for variety. While my aunt suggested including the extract of vanilla into the creamy centers. I have a feeling that these variations would also be wonderful and might better suit boy number one’s personal palette.  I also think they’d make a an inviting presentation as a Bon Bon Pop.  They are all the rage now.  Perhaps a to do for next year’s list. But for now, if you are in the mood for a sweet and overindulgent experience, give these Milk and White Chocolate-dipped Oreo Bon Bons a go. For superior results be sure to use high-quality dipping chocolate, Ghirardelli or the like. Otherwise, chocolate-flavored almond bark will suffice.

This is the first recipe of the New Year to go in my personal Keeper Box, because I enjoy the sweet, sweet taste of gratitude. I am so blessed to call you friends on this amazing journey. I’d like to start sharing some more personal sources of inspiration encountered while writing my stories. I hope you find something new to enjoy.  Wishing you a Happy New Year, a fresh page, and more new beginnings.   -suebthefoodie

Oreo Bon Bons

Ingredients:

1 16-ounce package Oreo cookies, crushed

1 8-ounce package cream cheese, softened

1 24-ounce package white chocolate bark*

1 24-ounce package chocolate bark*

*Or substitute high quality dipping chocolate like the kind used for dipping strawberries.

Using a hand held mixer, mix crushed Oreos and cream cheese together. Roll into walnut size balls. Place on waxed paper lined platter and chill for one hour.  Melt approximately 3/4 package of white almond bark. Follow Microwave melting direction on Bark’s packaging. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark in microwave.  Allow to harden on wax paper.This will takes about 15 minutes.  While waiting, melt about 1/4 package of chocolate almond bark.  When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate almond bark.  I used a spoon and waved it back and forth over the hardened chocolate shell to get the desired decorative look.   Repeat using the opposite combination.  Dip in chocolate and drizzle with white chocolate.

Joy in Osage Orange. Blue View Fence Post. December 2011.  -Art in Letters credit given to Pickle the Green Artiste

Drops of Quiet Rain. McDowell Bridge. November 2011.

 Musical Inspiration streaming on Pandora while creating this post & now on my Ipod.

Too good not to share.  Maybe one of them will hit your ears the way they did mine.

• God Put a Rainbow in the Cloud.  by Ralph Stanley on Almost Home. Blue Grass.
• Jesus Gave Me Water. by Sam Cooke with the Soul Stirrers on Special Profiles. Gospel.
• Black Bird/I Will. by The Swingle Singers on Anthology. Accapella.
• One Voice. by Morman Tabernacle Choir & the Vocal Majority on Voices in Harmony. Praise.
• Ac-Cent-Tchu-Ate the Positive. by Monica Mancini on Harold Arlen Centennial Celebration.  Pop.

© suebthefoodie.com, 2011-2012. 

Photos by suebthefoodie.  Recipe found on Food.com