I am so excited for tomorrow. Joe managed to get the entire day off. We originally planned on a Mother’s Day Brunch at a local restaurant overlooking the Hudson River. Unfortunately, the restaurant was booked two weeks in advance. So instead of gorging ourselves on overpriced food I am running my first 5K of the season and Riley is running her first ever 100 yard dash. I am so excited for Riley. We went and picked out running shoes this afternoon for her. She was so funny in the store running up and down the aisles showing the salesperson how fast she is. I am so thankful for a day that celebrates a large part of who I am. I love being a mother. Riley makes each and every day interesting and she teaches me so much. In order to indulge myself a little bit after my 5K, I whipped up some Oreo Truffles for dessert.
These were so simple to make and they are delicious!
1 bag of oreos (not double stuffed)
1 8oz cream cheese
1 8 oz package of semi-sweet baking chocolate
1 8 oz package of pink vanilla candies
Place the entire package of oreos into a food processor and crush to a fine consistency. Add to the cookie crumbs the package of cream cheese and hand mix until it becomes a dough like consistency. Form round balls of the dough and place on a wax paper lined cookie sheet. Place the cookie sheet in the freezer for at least an hour. The longer the better. Melt half of the chocolate and drop the balls into the melted chocolate. Roll the balls in the chocolate and place back on the wax sheet so that it dries. This should coat about half of the balls. Melt half of the pink candies and drop the rest of the balls in to coat. Place these balls on the wax paper and let these dry. Melt the rest of the chocolate and the pink candies and place into a pastry bag to give the dried chocolate balls a design on top.