Compliments of the Season: Christmas Lunch

The birthday boy

Compliments of the season! Trust your Christmas was a lovely day filled with laughter, happiness and, of course, loads of food. I'm still comatose from the fabulous meal we enjoyed yesterday. There was turkey, ham, beef, yams...yum, yum, yum! But best of all, it was a day spent with family. Although my parents and sister are far away in Seattle, my aunt and cousins made the day a special one for Sean and me. The lovely Nu also made a fabulous appetiser platter of smoked salmon, which she knows both of us love. Here's a look at the delicious meal. I'm off now to make myself a nice ham sandwich for lunch.

Gougeres and smoked salmon

Turkey pre-baking and the laden table

 Aunt Rosie's beef dopiaza and pulao 

Carving the ham

Sweet potatoes with ginger and scallions

Spiced pumpkin mousse trifle

Sweet Christmas: Cookies

Packed and ready to go

Are you feeling festive yet? It's just five sleeps until Christmas arrives. And you know what that means. Your big Christmas lunch and dinner is coming up soon, real soon. I'm completely looking forward to cooking up a big lunch and then laying around completely stuffed after. 'Tis the season of overindulgence and I plan to have an extra helping or two whenever I can. Baking off these cookies was a very good place to start. Although, I gave most of them away to two of Sean's friends, we still have some left. I've been eating one with my breakfast almost every day but Sean has been extremely good staying away from the bounty.

Cookies are not much a tradition back home in Bombay for Christmas. We usually do a kind of shortbread called Nankhatais and maybe some spiced cookies with candied peel, which are known in my family as German cookies. But since there were so many delicious recipes floating around and all the articles about cookie exchanges, I decided to make some for Sean's friends whom we were visiting for the first time. We picked up some lovely boxes from the Dollar Store and I decided on three different kinds - Pistachio and Cranberry Icebox Cookies, Mexican Chocolate Icebox Cookies and Double Double Maple Walnut Cookies (you can't get more Canadian with that title). And here is what they looked like:

My cookie stash (kidding, there are loads more)

Pretty no? I was so thrilled with the results. Because it was an assortment of cookies, I wanted each to have its own personality with regards to taste and aesthetic value. Thankfully, my selection of recipes worked out quite nicely. All cookie doughs were extremely easy to put together and only the chocolate cookie dough proved to be a bit challenging to roll in the parchment paper. Baking them filled the house with the sweet smell of butter. It was hard to resist as each batch was being pulled out of the oven, but since it was being made for friends, I snacked only on the cookies that weren't uniform enough to put into the boxes. 

But the taste right, what about the taste? The pistachio ice box cookies had a beautiful cinnamon aroma and looked cutely festive with the speckles of red cranberries and green nuts. I would leave out the sugar edges completely. Double Double Maple Walnut cookies were just as they promised - nutty and full of lovely maple flavour, especially the simple icing that topped each one. And then came the Mexican chocolate cookies, which to me tasted like a baked version of the Lindt dark chocolate with chilli bar. It's one of Sean and my favourites so it came as a nice surprise when we tasted them. It started out sweet and then the cayenne creeped up on you, living a tingle on the tongue.

Now I know what you're going to say - which was your favourite? I thought about it yesterday and I honestly couldn't decide. All that matters is that I still have some left over so I can continue to enjoy them for a few more days.

Double Double Maple Walnut Cookies (From LCBO's Food&Drink Holiday Issue)
Makes 4-5 dozen cookies


For the cookies:
3/4 cup butter, softened
1 cup granulated sugar
1 egg
1/4 cup dark maple syrup
1 tsp pure vanilla extract
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt (omit is using salted butter)
1 cup walnuts or pecans, finely chopped


Topping:
1 cup icing sugar
6 to 8 tbs dark maple syrup
1 cup large walnut pieces or small pecan halves


1) Using electric beaters, cream butter with sugar until light and fluffy. Beat in egg, maple syrup and vanilla. Stir flour with baking powder, soda and salt (if using). Using a spatula, stir flour mixture into butter mixture until just combined.
2) Divide dough in half. Form each half into a log about 12 inches long on a piece of waxed paper. Roll and very firmly press chopped nuts into dough. Then roll each log up in waxed paper, twist ends: refrigerate 1 hour ot until firm (Dough can be frozen for a couple of weeks or more. Defrost, still keeping firm enough to be sliced)
3) Preheat oven to 350°F (180°C)
4) Line cookie sheets with parchment paper or ungreased aluminium foil. Using a chef's knife, cut cold dough into slices between 1/4 and 1/2 inch thick. Lay on sheet about 1 inch apart; press any dislodged nuts back into edges.
5) Bake in batches in centre of oven for 13 to 15 minutes or until lightly golden. Meanwhile, sift icing sugar and stir in maple syrup to form a thin icing. Remove hot baked cookies from sheet onto cooling rack. Lightly dab cookie centre with maple icing while hot; add a nut piece.
6) Cooled cookies can be store at room temperature, sealed in a container for several days or frozen airtight for up to a month (defrost in freezer wrappings before opening). 

Christmas Nightcap: Masala Milk

A cuppa before bed

Picture this: Late evening. Post-dinner on Christmas day.


You're sitting with your feet up (hopefully) feeling nice and  stuffed with the festive meal - turkey, cranberry sauce, mashed potatoes ....you get the picture. Now you're feeling like a cup of tea before bed. Or you could be thinking of having a glass of port. How about some Brandy? Why not? But if you really want to be ensured good sleep, let me have the pleasure of introducing you to Masala Milk. 


Now this delicious concoction of milk steeped with whole spices, saffron, almonds and pistachios was a hit in my home, and practically a ritual, especially when my father was home for the holidays (he was in the merchant navy). Although I hated milk, this was one of the few ways my parents could actually get me to have a cup. Before bed my mother would heat some milk and stir in the powder, which was available in small plastic bottles, and I would love to watch as the saffron strands would gently colour the milk into a pale yellow. I loved the end because that's when you could eat all the nuts clustered at the bottom. We would gather around the dining table and chat as a family as we slowly sipped from our cups. Listening to my father's stories we had some of the best laughs. So we always retired to bed with a smile on our faces.

Gently fragrant and hugely satisfying

You know how they say a glass of warm milk before bed time helps you sleep well. Add this mix to it and you'll be hitting dreamland soon enough. Funnily enough, while we enjoy masala milk hot, Sean is a fan of it chilled nice and cold - the way it is available in most corner stores in Bombay for around Rs.10 or 12. I remember when we were dating I was craving masala milk so Sean decided to buy us some from the first store we saw on the way while driving. The gentleman behind the counter filled two nice large glasses with the saffron-coloured milk and handed it to us. We drank it and were marvelling at how great it tasted. Then he handed Sean an exorbitant bill for Rs.64. 


I'll never forget the shocked look on his face. This was a time when our pocket money was limited so Rs. 64 and it was a big dent for both our budgets. Being the gentleman that he was, he refused to take any money from me and paid off the bill. Of course by the end of it we were both laughing, especially at our stupidity for not checking the price. He still reminds me to this day about my craving, which drained him of his funds. So yesterday, I surprised Sean with a home made version for breakfast and he couldn't help but start smiling when I presented him with a cup full. Although, it was still warm, he drank it happily and was scooping up all the nuts with a spoon at the end. I think it turned out real good because nothing about the pocket money came up. 


So as I was saying, if you need something to end your evening. Give masala milk a try. It's lightly spiced and is as much a delight for the olfactory senses as it is for your tastebuds. And you can add as much of the nuts or extra spices that you like because you're not going to be charged for adding extra flavour to it. Trust me, you'll be having sweet dreams.


Masala Milk
Serves 2


2 cups milk (I used organic soy milk)
2 tbs almond powder
2 tbs chopped pistachios
3 whole cardamom pods, crushed
3 cloves
1 stick  cinnamon
Pinch of saffron strands
agave or honey to taste


Heat the milk together with the nuts, spices and few saffron strands. When small bubble start to form, turn it off and leave it to steep for at least ten minutes. Don't boil. Pour it into cups and sweeten to taste with agave or honey. Garnish with saffron strands and serve. Can be chilled and served as well.
NOTE: Sean says it would probably taste better with normal dairy milk as the taste of the organic soy milk we use seemed to overpower the taste of the spices a bit.

Sweet Christmas: Brenda's Milk Cream

Score one for my right arm

If I was asked what my favourite Christmas sweet is, I would probably say milk cream. It's fudge-like consistency and nutty flavour is always a winner with me. And of course, my mother makes it best (I'm sure all my friends would agree the same about their own moms) and spends hours making batch after batch because it disappears fairly quickly in our home. It's a permanent fixture on most families' Christmas sweet making menu in Bombay. Back home as a sign of goodwill we exchange plates of sweets on the morning of the 25th and you can be guaranteed there will be little shells (hence it's also called shell cream) or flower-shaped milk cream among the loot.


Now just like I think my mother is a milk cream making expert, my father believes his mother, who was known for her cooking and baking skills, made it better than anyone. According to him, the end product should only have a light hint of a creamy hue. In fact, he says my grandmother's milk cream almost had a tinge of pink to it. I know, I know you're thinking, 'What???'. But my Aunt Rosemary also attests to my grandmother's expertise. She recalls a time when her family was gifted a large tin of milk powder, which didn't have the most pleasant taste. They sent it off to my grandmother and she managed to turn it into the best tasting milk cream they had ever eaten up until that point - pink hue and all.

Rich and creamy

So now with my personal love for the sweet and these legendary stories, I decided it's time I learnt to make the sweet myself, of course, with modifications to fit Sean's diet. It is tedious - there's no mistake about that. I remember standing on a stool when younger and giving my mother a break from stirring around the milk so she could take a phone call or get something else done. She also told me when she was growing up, many mothers and grandmothers would keep their sweet making for the night. That meant children were asleep and no one would be ringing the doorbell so they wouldn't be disturbed. While it does take a lot of patience and a monotonous amount of repetitive movement the end product is worth it. 


My mother said it would take me about an hour with just a single litre of milk but it turned into two, which had me panicking because I thought it was flopping. Thank God for the Internet, I had her on Skype with me in the kitchen and I managed to show her what the reduction was looking like. She suspects that since the 2 per cent milk that has a higher water content, it takes longer to reduce. However, when it did start getting thick and fudge-like I couldn't have been more excited and Sean and I were stealing bits out of the casserole. The final product wasn't as light as my mother's and didn't have a pink hue like my nana's, but it tasted like home, and that's all that mattered to me.

Brenda's Milk Cream
1 litre milk (I used 2 per cent but my mother recommends sticking to whole milk)
100g light agave syrup (or equivalent amount of sugar)
1 tsp vanilla extract
Knob of butter
100g almond meal (or ground cashew nuts)


Bring the milk to a full boil. It should pretty much bubble and rise up. Drop the temperature to the lowest and keep stirring until it is reduced by half. This could take anywhere between 45 minutes to an hour. [Note: When the milk boils it leaves a boundary on the sides of the dish,which I used a a guide to indicate when the milk had reduced enough.]
Then add the agave, vanilla extract and butter. The volume will increase again so one again keep stirring continuously until reduced further. This shouldn't take more than 20 minutes. Now add the nuts. Keep cooking it until the mixture thickens and starts pulling away from the sides. Take a little bit out and roll it into a ball between your fingers. It should form easily and shouldn't be too sticky. If it does, take it off the heat and remove the mixture to a plate. If not, keep it going for a little longer. Alternatively, shut off the heat, remove the dish from the stove top and allow it it air dry. Give it a stir now and again. 
Once the mixture isn't sticky and forms a smooth ball when rolled between your fingers it is ready to be molded. If like me you don't have a mold, just roll it out with an oiled rolling pin and cut it into small squares or diamonds.

Easy Meal: Roast Chicken

 Aromatic, succulent and easy!

There's nothing more comforting than a roast chicken. It says Sunday dinner for many and brings back memories of family sitting around the table and catching up on the week. However, this isn't a tradition that I grew up with when I lived in Bombay, India. We did have  big family dinners but it was usually a biryani or a special curry. Sunday dinners/roasts were introduced to me by several British friends while I was living in Dubai, UAE. An odd place to learn about it, but something that was fondly spoken about and catered to by several eateries who offered roast beef, chicken, lamb or pork with all the trimmings that include Yorkshire puddings, mashed potatoes and gravy.

Now I know what you're thinking, this post says Easy Dinner - how do any of these fit in? I would love to say that I make all of them on a regular basis but the fact is I don't. I'm all about easy, delicious and unfussy on a weekday and that's where roast chicken ticks off all the boxes. It takes under ten minutes to prep, about an hour to cook and you have an amazingly tasty dinner. It became a standard in Dubai for Sean and me because we used to get back from work extremely late and it continues to be part of my repertoire today. This week we picked up a free run chicken and some gorgeous rosemary from our local supermarket so there was no doubt a roast was on the menu.

Ready for carving.

Starting with a nice fresh chicken, seasoning and butter, you pretty much have a canvas to flavour the chicken whatever way you please. I used about a quarter cup of organic butter softened and mixed with two cloves of garlic, two springs of fresh rosemary and half a teaspoon of paprika. I first pat the chicken dry (inside and out) to ensure nice crisp skin and then rub it all over generously with salt and pepper. Then I lift the skin gently and stuff the flavoured butter in. After that gently push the butter into the all the nooks and crannies of the bird. I use whatever butter is left on my hands to rub over the skin externally. The paprika helps give it a nice burnished look when cooked.

The flavouring can be changed up to add lemon slices/zest, thyme, chilli flakes or how about some bacon butter? That would be delicious. I bake the chicken on a bed of potatoes and carrots at 400F (I know it's high but ensures crisp skin). As the butter melts it gets into the vegetables as well and makes the whole house smell great. If you find the chicken is browning too quickly cover it with foil and lower the temperature. Honestly, there is no right and wrong. It all depends on your oven and size of bird. To check for doneness, I cut through the thickest part of the chicken thigh and if the juices run clear, it is done. The chicken we had was a bit over a kilo and took roughly an hour to cook.

Leave the roast to stand for about ten minutes before indulging so all the juices redistribute. With the chicken Sean and I just added a bowl of spring green mix on the side tossed with olive oil and lemon juice. That was it. No fuss and the cooking period buys you enough time to get other chores done in the meantime. You know maybe take a shower (if there's someone else around to watch the bird) and relax, paint your toe nails or even get some vacuuming done. That's why I love one pot meals like this roast. It allows you to multi-task and have a great home cooked meal as well. And the leftover chicken makes great sandwiches with some avocado and tomato for a brown bag lunch the next day.

Savoury Christmas: Spelt Cheese Straws

Snack time

Less than two weeks to go until Christmas. Have you got your shopping done? Is your tree up? Menu all planned? Cookies baked for Santa? It's not like I'm super excited about the day (yeah right!), just asking whether you are more organized than I am because I have clearly not got anything listed above done. But I am thinking (dreaming actually) about what I can make for Christmas lunch, including some snacks. I think I now have one appetizer under my belt because today I successfully managed to make a whole batch of crisp and flaky spelt cheese straws. Served alone or with a dip, they are a perfect light start to lunch.


You're probably thinking spelt? Really? Trust me the flour is great for baking. I use it for these Peanut Butter Cookies as well and they taste absolutely delicious. It's extremely nutritious and is also recommended in place of all purpose flour for Sean's diet. It works like whole wheat pastry flour so the product tends to get more dense, however the flavour is faintly nutty, allowing it to be used for both sweet and savoury recipes. I'm always on the lookout for making savoury snacks that Sean can enjoy without feeling too guilty. Like the aforementioned cookie recipe, it's from one of my favourite bloggers 101 Cookbooks (Heidi Swanson) who does a lot of baking with whole grain flours. So it's natural I turned to her for inspiration.

Ready for the oven.

Now back home in Bombay we get cheese straws spiked with chili powder, so instead of the thyme I added some smoked paprika and chili powder. Aside from that and using spelt instead of buckwheat, I followed the recipe to a tee and the dough behaved exactly the way Swanson describes so it became very easy to handle. The only thing I would probably do it bake the straws for a little longer as I would prefer them with a bit more crunch. Nonetheless, the resulting texture is crisp yet buttery soft and the flavour of the cheese really comes through. I was thinking it would also go well with a yoghurt dip or even a garlicky white bean purée. 


The cheese straws in Bombay leave a pungent after taste, which Sean and I love. The heat is intensified if you're enjoying a cup of hot tea as your already tingling tongue is drowned in the heated liquid. I know, I know we have some weird 'likes' but a lot of our friends attest to the same. Hence,  I tried to replicate this heat in the cheese straws but I didn't put enough of chili powder into the dough. Next time,  I probably will omit the smoked paprika and add a whole teaspoon of the chili to make the pungency more pronounced. So yes, I was thinking of making this batch and having them on hand in case we have any visitors during the run up to Christmas. Now there are only five straws left. Yes, they are that addictive.


Find the recipe from 101 Cookbooks here.
I substituted spelt flour for the buckwheat and used 1/2 tsp smoked paprika and 1/2 tsp chili powder in place of the thyme. Also, I used organic unsalted butter.

Winter Dinner: Miso-Orange Cod

A delightful and easy dinner.

Are you upset with the fleeting daylight? I am. It seems like you hardly finish your cup of late afternoon tea and then it's time to have dinner. That obviously means if you're one of the many bloggers like myself, the best natural light you depend on for shooting has vanished. Poof, gone, finito. So I've pretty much stopped blogging about what we have for dinner. Merely for the fact that I don't think it makes for the best pictures. Today however I broke the rule. I decided it's time to stop being lazy and learn how to shoot with whatever light is available. I'm not the best photographer so bear with me. My photography education is all trial and error, much like my cooking skills.

So voilà, this is my first attempt at shooting with indoor lighting. Now I also wanted to share this meal as well because it was so simple and delicious. And snappy. Did I mention snappy? The hardest part is probably shelling the edamame beans. The miso-orange sauce is great for any kind of fish. It worked especially well with the cod because the flavour of the fish is so delicate. There was enough of sauce for about four small fillets but Sean and I lapped up the whole amount over just our two pieces. We also loved the creaminess the miso lent the sauce, making it feel a lot more decadent but with a completely healthy twist.

The great thing about using soy foods like miso and edamame is that they are both highly recommended for Sean's diet. They contain isoflavones, which restrict tumours from growing by stalling the process of angiogenesis (i.e. by creating new blood vessels) and by restricting the protein kinase C that also feeds tumour growth. And the green onion and garlic both help to detoxify carcinogens from the body. Talk about a power meal. And even better when put together with a minimum of stress. Now time to rummage in the cupboards for something sweet. Will make sure to extend the healthy trend. I think a square of dark chocolate should suffice. Just a square, I promise.

Miso-Orange Cod
2 cod steaks, boneless (preferably wild)
1/4 cup orange juice, unsweetened
1 heaped tablespoon miso paste 
1/2 tsp chili flakes
1 tsp agave syrup
1 clove of garlic, minced
salt and pepper to taste
Tops of green onions for garnish


To a bowl add the miso paste, garlic, chili flakes and agave. Add the orange juice gradually while softening the miso paste until you get a nice, thick paste. Add more  juice if it is too thick. Miso can be salty so taste the glaze and add more salt if required. Add some pepper as well. Set aside. 
Heat a frying pan. Season the cod steaks and fry them on each side until golden. Remove from the pan when cooked and place on plates. Add the miso glaze to the same frying pan and heat until lightly thickened. Pour over the cod steaks. Garnish with the green onion tops. Serve.


Rice with Edamame
1 cup Basmati rice
3/4 cup edamame beans (shelled)
1 small yellow pepper, sliced finely
2 green onions, white parts only
Dash of sesame oil
salt to taste


Bring a pot of water to the boil. Add rice and salt to taste and give it a light stir.Drop the heat to a simmer and when half way cooked add the onions. Continue to cook until the rice is tender. Drain well. Toss with the edamame and yellow pepper. Add a generous dash of sesame oil. Serve.

Reminiscing about Summer: Rice Paper Rolls

Colourful, delicious and light.

Don't judge me, please don't. I know it's winter. That is supposed to equate to comforting and rib-sticking fare like root vegetable stews, roasts and pies with buttery pastry. But the heart (and the tastebuds) wants what it wants right? And today, I was in the mood for rice paper rolls. Maybe with the dipping temperatures I'm just yearning for the heat of summer. I have to admit I wish I was wearing floaty cotton dresses and flip flops right now. When I saw the gorgeous bunches of mint at my local South East Asian store, my mind immediately said lemonade and then rice paper rolls. So weather be damned. I made some. 

Fresh herbs for a punch of flavour.

The best part about making rice paper rolls is that you make as much or as little as you need. Working with the rice paper sheets is also extremely easy. Just soak them in warm water, dry them on a kitchen towel and then you can stuff it with whatever filling you please. I used brown rice vermicelli, red pepper, carrot and cucumber along with spring onions, cilantro and mint. But I've tried mango and avocado as well and it tastes just as delicious.  You can also go the sweet route and try Giada De Laurentiis's Fruit Spring Rolls. Either way, a dipping sauce is a must and I found a nice and easy orange and chili concoction (recipe below), which went with it perfectly.

Prep, stuff and enjoy!

With the season of revelry around the corner, this made a nice virtuous afternoon meal. Makes sense to plan in advance because I know I'm going to be taking second helpings of everything in sight. It's also a great snack for an appetiser party and can be served with a variety of sauces. I like sprinkling some chopped peanuts as well over the filling for some added crunch. Of course, being chock-full of vegetables, these rolls also provided Sean with a nice helping of his day's veggie requirement. And we know he's definitely going to be enjoying every festive treat he can manage, so the light, nutritious meal today was actually helping both of us put away some 'indulgence' points for later *wink* *wink*. 

• Donna Dooher's Orange Chili Dipping Sauce
• 1/2 cup freshly squeezed orange juice (125ml)
• 3 tablespoons sugar (45 mL)
• 3 tablespoons soy sauce (45 mL)
• 2 teaspoons lime juice, about 1/2 lime (10 mL)
• 1 tablespoon sesame oil (15 mL)
• 1 tablespoon balsamic vinegar (15 mL)
• 1 teaspoon chili flakes (5 mL)
• 1 teaspoon kosher salt (5 mL)
• Whisk together all the ingredients in a mixing bowl. Allow the sauce to stand for 30 minutes so that the flavours can infuse. Serve at room temperature.
• Recipe from Food Network Canada.

Sweet Christmas: Red Velvet Cake Balls

A shot of espresso is a perfect partner.

The countdown to Christmas has begun! Only 23 days to go and, although I'm excited, there's a tinge of sadness as well as I will be away from my parents for the celebrations for the first time in five years. But instead of staying down in the dumps, I've decided to enjoy my first Christmas back in Canada. So I'm going to try and make some of the sweet goodies my mother does and plans are in the works to have Christmas dinner with my aunt and her family. Hopefully it will be just as delicious as our Easter affair.

I came across the recipe for these Red Velvet Cake Balls last week. It reminded me of 'Rum Balls', a truffle like confection that is popular around Christmas time back home in Bombay. Usually made with cake crumbs and sometimes studded with candied fruit, it was to be something my sister and I looked forward to because it used to have a hint of rum as well. I'm pretty sure it was rum essence, but we'd like to pretend that there was a possibility that we could get drunk. One of the bakeries called Hearsch near our high school used to sell them as well and I remember collecting my pocket money to buy one or splitting it with another friend. Because the treat was so rare, I guess it tasted all the sweeter.

You could have one or a couple (I would go with at least two!)

Traditionally in Bombay, you exchange plates of home-made sweets with family and friends on Christmas day. A neighbour of ours Mrs. Fernandes used to do a particularly good version  of the rum balls (they used to feel particularly boozy) and we used to look forward to it every year. It was gooey in the centre and topped with chocolate and my sister and I inevitably used to start fighting over the last one. This recipe is reminiscent of the rum balls although I feel I could have made a  more moist filling. In fact, a little bit of rum would have made it taste better as well. Also, my red velvet cake (recipe from Epicurious) turned out extremely dark so aesthetically it didn't look as festive as I would have liked it to. 

Nonetheless, I took the Red Velvet Balls with me to the Santa Parade we went to with a group of friends and they all gave it the thumbs up. I thought it tasted better at room temperature because of the fudge-like factor but Sean preferred it cold from the fridge as the chocolate cracked on biting before you got to the centre. Instead of plain chocolate, I used the Lindt dark chocolate with chili so the sweetness had a tiny bit of heat as well. Our friends' little son came up to me with his mouth all covered in chocolate and very sweetly said, "It's good Beverley." Now who can argue with a judge like that?

Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake) 

1 can cream cheese frosting (16 oz.)

1 package chocolate bark (regular or white chocolate)

wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Recipe from Bakerella