Cheesecake balls

1. Bake a regular cheesecake following the instructions of your favorite cheesecake recipe. (The Serendipity cookbook has a great one!) or use a ready made one to save time!
2. Once the cheesecake has set use a cookie or ice cream scoop to mold the cheesecake into a round ball shape.
3. Dip the cheesecake in chocolate (We've used both white, milk, and dark chocolate before, and then in your favorite topping...Nuts, Oreos, chocolate chips, etc.)
4. Place on a baking sheet, for ease of eating you can put a lollipop stick in the middle and place in the fridge to harden. (You can also wait for the first layer to harden a little and then drizzle another type of chocolate on top!)

oreo balls

All you need are 3 ingredients.

1 package of oreos

1 package of cream cheese (softened)

1 package of almond bark or other melting chocolate


First you dump all the oreos into a food processor and grind em up until super fine...it'll look like dirt when you're done

Then toss in that hunk of cream cheese and dig in with your hands...I've found no other way that works on this. You really have to work for awhile to get it all incorporated.

Then roll out the mixture into inch sized balls and lay on wax paper covered cookie sheet. Pop em in the freezer for 10-15 minutes.

While your "balls" are freezing melt the chocolate the way you choose (I did microwave). Drop the balls into the chocolate, coat well, shake off excess, and put back onto wax paper covered cookie sheet. Once complete, pop 'em back into the freezer for a while to harden.

Mandel Kakor (Swedish Almond butter cookies) or Mandel Gubbar

1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 oz almond extract
3 tablespoons heavy cream
1 egg beaten
swedish pearl sugar or cake decorating sprinkles

1. preheat oven to 350F
2. combine butter and sugar in a large bowl. using a mixer at medium high speed beat until light. Add flour, baking powder and salt; beat well. add almond extract and heavy cream. mix well.
3. Turn dough out and work into a ball. Cut into 4 portions and shape each into a ball. flatten each ball into a 4 inch circle . Refrigerate 10 mintues.
4. Place dough rounds onto baking sheet. brush tops with beaten egg. sprinkle pearl sugar on top.
5. Bake 20 minutes remove from oven. Decrease temp to 300F

6 cut each round into 10 slices, then cut each slice in half except short ends. return to oven and bake 20 minutes for crispy cookies or 10 minutes for more chewier cookies makes about 70 cookies.