We sold our house. Finally. It’s amazing what can happen when you lower the price drastically. In hindsight, we could have avoided the four-month agony had we priced it aggressively to begin with. But who wants to lose gobs of money?
The reality is, however, it’s a buyer’s buffet out there right now. And the only way we could move our house, was in fact, to take a drastic loss. So, we walk away with our tails tucked, licking our wounds.
Somehow, we’re okay with it. It’s done. And now we can move forward.
My two-week wave of crazy emotion and twitching has mostly stopped, and now I’m coherent enough to start planning our relocation. This begins on Wednesday when I travel out to California and search for a place to live and a preschool for Haley.
Oh, and did I mention that I am deathly afraid to fly? No joke. I need drugs to get me through a flight, no matter what the length (this one being 4 hours 12 minutes – mercy!)
Luckily I will have these balls to take with me (insert joke here.)
Story goes, my Mom and Dad were out for a walk one day and they met a lady. She happened to be carrying a delectable chocolate treat with her (as any respectable neighbor would) and kindly shared (as any respectable neighbor would)…and, no, they do not live in Mayberry. All my Mom could remember is that it had oreos and cream cheese in it, and dipped in chocolate.
I Googled for “oreos+cream cheese” and what do you know, there’s a recipe. Here, here, here, and several others. Gotta love the internet. There are a gazillion variations, so I combined what I liked from a few and added my own touch. Crunchy on the outside, and soft, rich, and decadent on the inside, just like a truffle. So incredibly easy to make and I think they keep in the frig for a few weeks…as if they’d last that long.
Mint Oreo Truffle Balls
Makes about 40 balls
Prep time: 30 minutes
Total time: 1 hour, 30 minutes
• 1 package Mint Oreo cookies
• 1 (8 ounce) package cream cheese (regular or low-fat), room temperature
• 2 (8 ounces) packages semi-sweet chocolate chips
Line two large baking sheets with either wax paper or parchment paper. Set aside.
Place the cookies in a food processor and process to a fine powder. Add the cream cheese and process until thoroughly combined.
Roll the mixture into small balls, approximately 1-inch round. Place the balls on the lined baking sheets and freeze for about 20 minutes.
After the balls are done freezing, melt the chocolate: In a microwave-safe bowl, melt chips for 45-60 seconds, then check and stir. Continue to microwave in 15-second intervals, stirring each time, until completely melted.
With a slotted spoon, fork, or wooden skewer, dip each ball into the chocolate, letting the excess drip back into the bowl, and place the balls back onto the lined baking sheets.
Place in the refrigerator for about 30 minutes until the chocolate has hardened.
1. If you do not have a food processor, you could mash the cookies in a plastic bag with a rolling pin. Then place the crumbs in a large bowl with the softened cream cheese, mix thoroughly with your hands or wooden spoon.
2. You could also use regular Oreo cookies, if you’re not fond of mint.
3. Milk chocolate or white chocolate would also be equally delish.