Smith Family Weblog

This recipe for pumpkin turtle cheesecake worked out pretty well (and received positive reviews from my coworkers).  I think I’ll make it again for Thanksgiving.

I set out to test the turtle pumpkin cheesecake recipe I’m planning to make for the Smith Thanksgiving, but I found I was completely out of heavy-duty foil. So, instead, I made these Oreo truffles from–you guessed it–Bakerella.

It’s an incredibly simple recipe–a package of crushed Oreos mixed with a package of softened cream cheese forms the truffle.

Then, you just dip the centers in melted white almond bark. I sprinkled them with some of the Oreo crumbs.

The interior remains very soft. They are absolutely delicious!

This Bakerella business is getting the best of me.

I haven’t thought about anything else since stumbling across this blog. And, that’s saying a lot, because I had a huge event this week.

But, as I was deviling deeper into her site, I wound up at Cakespy, and then Tartelette and then Cupcake Bakeshop, and then Cannelle et Vanille…and somewhere in there, I found a little line of text in which one baker/blogger explained that she started because there was something missing from her life, and that thing was baking.

Hmmm, a cupcake-shaped hole that can only be filled by batch after batch of batter. Interesting.

I’m putting off some real work. Care to join me?

If you have a moment–and a Kitchen-Aid–check out Bakerella.com.

It’s a site I found by way of The House on Hudson. Laura linked to How About Orange, and that brought me to this wonderful little world of cupcakes and cake pops and fondant and well, here I am, wishing I had gone to cooking school instead of grad school.

I wonder what Bakerella does while she’s procrastinating? Maybe she thinks about a career in strategic communications.

But probably not–she’s too busy whipping out brilliant creations like Red Velvet Balls, which I am going to try my hardest not to skip out on work to make this afternoon.