Lemon Cream Cheese Truffles

I love to cook, but I'm not a food blogger because I spend more time following others' recipes than creating my own. I wish I had more time to cook and bake, but that's a different story. (Besides, my family would be way too sugared-out.) 

Back when my husband and I were just dating, I made Oreo truffles for him. They were among the first things I made for him and he fell in love -- first with them, then with me. (Thank goodness!) Anyhow, those truffles have become a staple in our house.

THESE ones are a bit different, though. They're lemony, sweet, and just about bite-sized. 

Here's what you need:

• One package of cheap lemon sandwich cookies
• One 8 oz. package of cream cheese
• White chocolate chips for melting

My cooking buddy. I'd like to think she just enjoys my company, but the tongue indicates otherwise...

If you want to go all Betty Crocker on this, you can make the cookies yourself. I find the store-bought cookies to be easier and more convenient. You can also customize it however you'd like -- fat free cream cheese, gluten-free cookies, or yogurt chips instead of white chocolate. Totally your call.

Anyway, all you need to do is blend the cookies in a food processor until they're very finely chopped, mix them in with the room-temperature cream cheese, and roll them into bite-sized bits of heaven. Then, after you've melted the white chocolate chips, roll the cookie mix in the white chocolate, set each one on a parchment-covered baking sheet, and pop them in the fridge for a few minutes. Less than thirty minutes later, they're ready to eat! It really couldn't be any easier.

Not only are they easy to make, they're also a really affordable dessert fix, and they're just as easily customizable. I think these would be great as just about anything -- key lime, caramel, mint chocolate chip, you name it. Just depends on your preference. 

Perfection!