Bochetto Bakes

Oreo Truffles

I’d like to start this off by apologizing for not updating this in a while, but don’t worry, I’m back.

Right before Spring break, my roommate’s mom sent her back with a bunch of Oreo Truffles, and they were by far one of the most delicious things I’ve ever eaten. Once I got my hands on the recipe, I figured I’d try them.

Things You’ll Need:

• One package of Double Stuffed Oreos. (I recommend using the Family Size pack, but either will do).
• 8oz. of Cream Cheese
• Semi-Sweet Chocolate Chips

How To:

First, finely chop all of the Oreos and place them into a bowl. The smaller the pieces, the better the consistency. 

Next, add the 8oz. of cream cheese and combine until fully incorporated. The mixture should have a thick, pasty consistency.

Next, roll the mixture into balls with about an inch diameter, and place onto a cookie sheet. 

Place the cookie sheet into the freezer, and leave for about two hours.

Once frozen, melt the semi sweet chocolate chips and roll each Oreo ball until completely covered. 

Once all the balls are covered, place them back onto the cookie sheet and stick back in the freezer for another hour, or until the chocolate is hard. Truffles last up to about two weeks and should be kept in the refrigerator.

Recipe makes about 30 truffles.

And there you have it, a super easy and delicious treat!

Happy Baking!

xoxo, Alex.

Nutella Cookies

My good friends in a band called Miss My Chance are playing a show up in Schenectady, NY this weekend. Since I wont be able to make it, I figured I’d send a nice little care package up to a friend at U Albany to share with the boys. In trying to figure out what exactly to send, I brain stormed for a bit, and thought “Well, who doesn’t love Nutella?”

I found a recipe last month and figured this would be the perfect time to try it out. After making a few alterations, I think they’re show ready.

Things You’ll Need:

• 2 1/4 Cups All Purpose Flour
• 1/4 Cups Packed Light Brown Sugar 
• 1/4 Cups Granulated Sugar (Dough)
• 1/4 Cups Granulated Sugar (Rolling)
• 1 Egg
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Baking Soda
• 1 Teaspoon Vanilla Extract
• 1/2 Cup Butter
• 1 Cup Nutella

How To:

First, pre-heat your oven to 375ºF. This is one of the most vital steps in the baking process, because, as I’ve said before, making sure your oven is well heated is the key to a perfect cookie.

Next, combine the sugar (dough), butter, vanilla and egg together thoroughly. I highly recommend softening your butter before hand, especially if you’re mixing by hand like I am.

Next, fold in the Nutella until completely incorporated.

In a separate bowl, mix together the flour, salt, and baking powder.

Slowly begin to combine the flour into the sugar/butter mixture. In order to make sure the flour incorporates easier - and doesn’t make a complete mess - add it gradually!

Once fully incorporated, the dough shouldn’t be too stiff and a bit sticky. If you feel that the oil from the Nutella makes the dough way too greasy, feel free to add more flour until you’re happy with the consistency, but if not, don’t worry about it.

Begin to roll the dough into quarter-size balls, and cover in the rolling sugar (see Sugar Cookie 101). 

Next, place on your baking sheet and flatten out with a fork to give the cookie it’s hashmarks. 

Bake for about 7-10 minutes and allow to cool on a cooling rack.

Note: Bake time is extremely dependent on your particular oven, so make sure to do a test run with a few balls of dough before hand!

“And there you have it” delicious cookies for the Nutella lover.

Happy Baking!

xoxo, Alex

Chocolate Chip Lava Cookies

It’s midterm week here at LUM and what other way to deal with the stress than to eat ample amounts of chocolate? My roommate, Erica, whipped us up a nice Valentine’s Day cake yesterday, so I figured I’d make a mesh of two of her favorite things to repay her: Chocolate Chip Cookies and Lava Cake.

Things You’ll Need:

• Cookie dough
• 1 Cup of Semi-Sweet Chocolate Chips
• Cupcake tin

How To:

First, preheat your oven to 350ºF.

Next, you must acquire the cookie dough. Whether or not you make it from scratch or use store bought is completely up to you. It’s really not a big deal either way.

Since I have way too much studying to do, I used store bought dough to save time. (Whoops).

Begin placing the dough into the cupcake tin, patting it down so it takes the shape of the mold. Make the layer about 1/4 to 1/2 of an inch thick.

Next, microwave the chocolate chips until fully melted and spoon a small amount into the center of the cookie dough.

Once filled, place another layer of cookie dough on the top. 

Note: Don’t forget to seal the chocolate in!

Once done, place in the oven for approximately 12-15 minutes, or until the edges are golden brown.

Note: Don’t forget to have a little fun while you wait.

Once finished, serve immediately for the “lava” effect, or just let cool for a chewier cookie. Enjoy!

And there you have it, an easy and delicious dessert that takes practically no time!

For a variation of this recipe, check out Kevin and Amanda

Happy Baking!

xoxo, Alex

Sugar Cookie 101

So I was trying to figure out what exactly I should send to my Valentine, and I realized there really is no better way to say “Hey! You’re the sweetest!” than with sugar cookies (Yes, I know that was extremely lame. No, I don’t care).

Things You’ll Need:

• 2 3/4 Cups All Purpose Flour
• 1 1/2 Cups Granulated Sugar (Dough)
• 1/2 Cups Granulated Sugar (Rolling)
• 2 Sticks of Butter 
• 1 Egg
• 1 TSP Vanilla Extract
• 1 TSP Baking Soda
• 1/2 TSP Baking Powder
• 1 TSP Table Salt

How To:

First, pre-heat your oven to 375ºF. Whether you do this in the beginning or half way through the process is up to you, but a consistent, well heated oven is the key to the perfect cookie. 

Next, gather your butter, sugar, vanilla and egg together.

Note: I highly suggest softening your butter before hand, whether it be throwing it in the microwave for a few seconds or letting it sit out for a bit. If the butter is too stiff the consistency will be off slightly and plus it will just be harder to work with.

Combine the butter and sugar together in a bowl and mix thoroughly until it’s consistency is creamy (yet slightly grainy). 

Unfortunately for me, the good ol’ college budget doesn’t provide me with the opportunity to pick up a Kitchen Aid, or even a hand-held mixer, so I did it by hand. If you’re like me and mixer deprived, use a whisk and a nice work out. 

Next, mix in the egg and vanilla extract.

In a separate bowl, combine the flour, granulated sugar (the one for the dough), baking soda, baking powder and salt. 

Note: I, myself, am a huge believe in sugar cookies being soft and chewy. The baking powder/soda combination causes the cookies to have a cake-like and chewy consistency once baked and gives the cookies and overall rise.

Begin adding the flour mix into the butter mix both carefully and gradually. Not only will the flour cause a complete mess if not done in such a way, but it will be harder to mix the dough due to the thickness (and plus if you’re mixing by hand, which I’m sure you’re not, it will be much harder to try to incorporate it all at once).

The dough should be firm and not all that sticky once finished. 

Begin rolling the dough into quarter size balls and get your 1/2 cup of sugar for “rolling” the dough. This is a vital step in the sugar cookie process, mostly because it gives the cookie the final sweet touch when baking. Take each ball of dough and coat it thoroughly in the sugar, then place it on the tray.

Finally, place the cookie sheet into the oven to bake anywhere from 7-12 minutes. 

Note: The cook time is unique to your oven! I recommend doing a quick test before hand with one or two cookies just to get a gist of your specific oven’s cook time, that way your cookies wont come out burnt or under cooked. Also, don’t forget that the cookies keep cooking after taken out of the oven due to their heat, so if you pull them out and they’re still a bit doughy, don’t worry about it.

This recipe should yield anywhere from 2-4 dozen cookies depending on the size.

And there you have it, simple sugar cookies!

Happy Baking!

xoxo, Alex

I’ve been looking to start a baking blog for a while now, so why wait any longer? I’ll be posting tons of delicious recipes, some fattening, some vegan, and even some, dare I say it, “skinnylicious”. 

I hope to get this up and running shortly, so stay tuned.

xoxo, Alex.