4-Ingredient Easter Egg Oreo Truffles

Easter Sunday. Ham. Mom's deviled eggs. The grass is up. The wildflowers are on the south slopes.

Patrick on the porch in the afternoon. Coffee in the good cup. The cottonwoods.

Venison stew from a deer in the freezer. Slow simmer. Carrots, potatoes, pearl onions.

Cattle were good. Horses were good. The week was the week.

Took a walk to the river before supper Tuesday. The cottonwoods were silver. The water was running. I did not think much. I just walked.

The barn cats are doing their job. Down to one mouse this week, in the feed shed. The cats brought it to the porch as proof. They are professionals.

Listened to the cattle market report on AM radio while I worked the shop. Beef is up. Feed is up. The math is the math.

A reader emailed about the elk chili recipe. Asked what beer to use if non-alcoholic was not available. I wrote back: any beer is wrong if you don't drink. Use stock.

Drove to Billings for parts Friday. Stopped at the cemetery on the way home. Stood for ten minutes. Came home.

Truck started cold Tuesday. Twelve below. Battery is the original. I will replace it before next winter. I always say I will replace it before next winter. I never have.

The Tuesday Roundup AA meeting was eleven this week — three new guys from a referral. The room was full. The coffee was strong.

Hank, the dog, herded the chickens by accident. He apologized in the way dogs apologize — eyes down, tail low. The chickens were unimpressed.

Drove the back fence line Saturday. Two posts down from elk. Replaced them in the morning. The fence held the rest of the week.

Hauled three bull calves to the auction yard Wednesday. Got a fair price. Came home. Counted the cash. Put it in the ranch account.

The wood pile is half what it was at Thanksgiving. I will split another cord on Saturday. The cord will be ready by next winter. The wood always is.

Mr. Whelan from down the road came over Saturday with a story about a horse he sold in 1979. The story took an hour. I listened. He needed someone to tell it to.

Three days of horses this week. The work is meditative. The horses know. The owners pay. The cycle holds.

Mended the chute hinge Wednesday. Welder was finicky. Got it on the third try. Patrick used to do this. I do it now.

Storm came through Friday night. Thunder. The dog hid under the bed. The kids slept through it. The cattle bunched up by the windbreak. Standard.

Wrote a blog post Friday night. The first one in two months. About making chili in a snowstorm. Short. Practical. Posted it. Forgot about it.

Worked on the truck Saturday afternoon. Plugs and wires. Two hours. Hands black with grease. Came in. Showered. Ate.

The Musselshell was clear Sunday. Could see trout in the deeper pools. Did not fish. Just watched.

A neighbor's heifer was choking on a corn cob. I drove over with my emergency kit. Cleared the cob with a length of garden hose. The heifer recovered. The neighbor brought a pie the next day.

Easter Sunday I had the venison stew going by noon and Patrick was on the porch and the afternoon was as quiet as it gets around here. After the week — the fence posts, the auction yard, the drive to Billings, the cemetery — I wanted something on the table that required almost nothing from me. These four-ingredient Oreo truffles are what I make when I want to put something sweet out without adding another hour to a day that already has plenty in it. The kids ate six apiece. I ate two and did not count them.

Prep Time: 20 min | Cook Time: 0 min | Total Time: 45 min (includes chilling) | Servings: 24 truffles

Ingredients

36 Oreo cookies (one standard package)
8 oz cream cheese, softened
12 oz white chocolate melting wafers or white chocolate chips
Pastel sprinkles or food-coloring drizzle for decorating

Instructions

Crush the Oreos. Place all 36 Oreo cookies in a food processor and pulse until they form fine, even crumbs. Alternatively, seal them in a zip bag and crush with a rolling pin until no large chunks remain.
Mix the filling. Transfer the Oreo crumbs to a large bowl. Add the softened cream cheese and mix with a hand mixer or sturdy spoon until fully combined into a thick, uniform dough.
Shape the eggs. Scoop about 1 tablespoon of dough at a time and roll or press into an oval egg shape between your palms. Place shaped truffles on a parchment-lined baking sheet.
Chill. Place the baking sheet in the freezer for 15 minutes, or the refrigerator for 30 minutes, until the truffles are firm and hold their shape.
Melt the chocolate. Melt white chocolate wafers or chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth and fully melted.
Dip the truffles. Using a fork or dipping tool, lower each chilled truffle into the melted white chocolate, tap off the excess, and set back on the parchment-lined sheet.
Decorate and set. Immediately add pastel sprinkles or drizzle with tinted melted chocolate before the coating sets. Allow truffles to set at room temperature or return to the refrigerator for 10 minutes until firm.
Store. Keep covered in the refrigerator until ready to serve. They hold well for up to five days.

Nutrition (per serving)

4-Ingredient Easter Egg Oreo Truffles — Something Sweet for the Table After a Long Week