Some recipe variations

Do you remember this post when I said I couldn't make up my own recipes? Well, I've gotten braver about varying recipes and coming up with some of my own variations. I have two to share with you today.

I've written about cakeballs before, and I make them semi-frequently, usually sticking with the classic red velvet and chocolate combination. But two of my friends are now on a vegan diet, and they both previously loved cakeballs so I wanted to make a version they could eat. I cheated a bit and used Oreos, so I'd still like to try it with a vegan cake but this version was definitely a success. 

• 1 package of mint Oreos, crushed (I removed the filling of 10 of the Oreos so the mint wasn't too strong.)
• 8 oz. package of Tofuti cream cheese (I didn't use the whole container, but about 90% of it.)
• Semi-sweet chocolate chips (I found Ghiradelli's were dairy-free, but there are probably others.)

Crumble the Oreos in a food processor and then mix with the softened cream cheese. I use my hand-mixer, but a fork and a spatula work too. You don't want to see any white. 

Roll into 1-inch balls and chill in the freezer or refrigerator.

Melt the chocolate chips in the microwave or in a double boiler. Dip the balls in the chocolate to coat. 

Of course you can use real cream cheese and whatever chocolate you want if you aren't concerned about avoiding dairy. The mint Oreos and white chocolate is also a good combination.

The second thing I made this week was miniature tomato pies. I still don't have the crust right, I want the crust on the mini quiches you can buy at Sam's, but this is the best I could do for now.

• Mini fillo shells
• Cherry tomatoes
• Mayonnaise
• Pesto
• Mozzerella cheese
• Parmesan cheese

Slice the tomatoes and put in the fillo shells. You can probably put an entire cherry tomato in there, but I was afraid it would make it hard to just take a bite. Mix together the mayonnaise, pesto and cheeses. (The amount is going to vary based on how many cups you are making. I made 15 cups and was low on mayonnaise, but probably used 1/2-cup of mayonnaise, 1 tbsp. of pesto and a small handful of the two cheeses.)

Scoop mayonnaise-pesto mixture into the shells over the tomatoes. When ready to serve, warm in a 350-degree oven for 6-7 minutes.

They came out really well. I wish they were warmer for the party I took them to, but everyone enjoyed them anyway.