Oreo Truffles

36 Oreos (original), plus 3 more, crushed, for topping, if desired

1 (8 oz) package, cream cheese, softened

16 oz. white vanilla melting wafers (or dark or milk chocolate) 

Sprinkles (optional)

Line a baking sheet with waxed paper or parchment paper.

Place 36 Oreos in a food processor and pulse to fine crumbs. Add cream cheese and pulse in bursts until well combined. Scoop mixture out about 1 tbsp at a time and form into 1 inch balls. Place balls on baking sheet and put in freezer for 15 minutes. Meanwhile crush remaining 3 Oreos.

Melt wafers as according to directions on package. Remove truffles from the freezer and dip in melted chocolate and use a spoon to pour some over the top; then lift and allow excess to run off.

Return to baking sheet, immediately dust with crushed Oreos or sprinkles, then allow chocolate to set. Store in an airtight container in refrigerator.

Recipe adapted from www.cookingclassy.com

Brown Butter Pound Cake with Strawberry Compote

Pound Cake:

1 cup unsalted butter (2 sticks)

1½ cups flour

½ tsp baking powder

½ tsp salt

1 cup granulated sugar

4 eggs, at room temperature

1½ tsp vanilla extract

Strawberry Compote:

1½ tbsp cornstarch

¼ cup water

1 lb strawberries, hulled and sliced in half

zest and juice from ½ lemon

 ¼ cup granulated sugar

Brown the butter:  Slice the butter up into pieces and place in a light colored skillet (light colored helps you determine when the butter begins to brown). Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning - you'll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. 

Once browned, remove from heat immediately and pour into a baking pan. Cover tightly, place in freezer for chill until solid, about 45 minutes.  Remove from freezer and allow to slightly soften on the counter for 15-30 minutes.

Make the cake: Preheat the oven to 350 degrees and grease a 9x5 inch loaf pan.

Whisk the flour, baking powder, and salt together in a large bowl. Set aside.

Beat the solid brown butter on high speed in a large bowl until smooth and creamy, about 1 minute.  Add the sugar and beat on high for 2 minutes until creamed. Scrape down the sides and up the bottom as needed. With mixer on low speed, add the eggs one at a time, then add the vanilla extract. Beat on  medium-high speed until combined. With mixer running on low speed, slowly add the dry ingredients. Beat everything just until combined. Do not overmix.

Pour the batter into prepared loaf pan and bake for 55 minutes to 1 hour, 10 minutes. The cake is done when a toothpick inserted in the center comes out clean. Remove the cake form the oven and set on a wire rack. Allow to cool completely before slicing and serving.

Make the strawberry compote: Whisk the cornstarch and water together until all the cornstarch has dissolved. Add it, along with the rest of the compote ingredients, to a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. Break up some of the strawberries as you stir. Bring it to a simmer and allow to simmer for 5 minutes, stirring constantly. Remove the pan from the heat and allow to cool. The mixture will thicken as it cools.

Spoon cooled compote over pound cake. Cover and store leftover compote in the refrigerator for up to 2 weeks.

recipe from www.sallysbakingaddiction.com