RSS Feed

Apple Oreo Pops!

Posted on

Apple Oreo Pops6

These adorable Oreo pops are a perfect back-to-school treat. Add hearts to send a little love in the lunchbox- or some worms to get a few giggles!

I hate to even say the words….but fall is coming. I love summer so much, that when I start to see school busses out on the roads I just cringe. Fall has some pretty fun foods though….! One of our family-favorites is apples. I grew up in Michigan, and we have the¬†best fall apples. I loved trips to the orchard to get cider and doughnuts- and these little Oreo pops are perfect to kick off the fall season.

Apple Oreo Pops!

You can make them with hearts and tie them up in cello bags to send a little love…

Apple Oreo Pops with worms!

Or you can add a few caramel worms to your apples to give them an extra “Ewwww” feel- maybe for Halloween??ūüôā

Either way, these are an easy and fun fall treat that keeps for weeks when wrapped up in a cello bag.

Here’s how we made them: (printable recipe here)

INGREDIENTS: (makes about 24 pops)

  • One box of Double Stuf Oreos
  • 24 lollipop sticks
  • 2 bags of Wilton’s Candy Melts in red, yellow or green
  • About 5 tootsie rolls
  • About 1/4 cup of fondant, colored green (you can make a small batch of this or just purchase a box of Wilton’s)
  • A¬†leaf cookie or fondant cutter
  • Heart sprinkles (as desired to decorate)
  • 5-10¬†Kraft caramels to make worms if desired.

DIRECTIONS:

(if you have never made an Oreo Pop before, our how-to is here)

  • Twist apart all of your Oreos.
  • Melt a small amount of candy melts (<1/4 cup) in the microwave in 3o second increments, stirring between until smooth.
  • Dip the end of a lollipop stick into the melts, and press into white filling of Oreo. Place other half of cookie back on top and press together.
  • Place Oreo and stick on a cookie sheet. Repeat this process with remaining Oreos, and then freeze all Oreos until firm (10-15 minutes).
  • While Oreos chill, make stems, leaves and decorations.
  • Make stems by rolling tootsie rolls out and cutting into short pieces.
  • Take colored fondant and roll it out. Use leaf-shaped cutter to cut out 24 leaves.

Apple Oreo PopsApple Oreo Pops- adding leaves

  • If you want wormy apples, simply unwrap a caramel, roll it out into a thin rope using clean hands, and press little lines in it using a small knife or toothpick. Cut them into little pieces to add as if they are crawling out of each apple.

Apple Oreo Pop- making caramel worms!

  • Melt one bag of Candy Melts using method from above.
  • Once Oreos are chilled, hold with stick and dip into Candy Melts until completely coated.
  • Tap on side of bowl to get excess off, and drag across lip of bowl to scrape excess off back of cookie.
  • Set on parchment paper to harden.
  • Immediately set a tootsie roll stem on the top, along with a leaf.
  • Add any other decorations (hearts? worms…?)
  • Melt and use second bag of Candy Melts when you are finished with the first one.
  • Allow Oreos to harden up (at least an hour) before tying each one up in a bag (or putting them in an air-tight container for storage).
  • Enjoy!

 

Apple Oreo Pops5

My thoughts: You just can’t go wrong with Oreo Pops. They are one of my favorite things to make because you have fun treats handy for awhile afterward! ¬†These are pretty easy- you might hesitate a little with using fondant if you have never used it before- but you should just give it a try! I don’t cover cakes in it or anything crazy- but I like it for little decorations here and there. My recipe and some tips are here. Otherwise just buy a box of the white fondant! It doesn’t taste as good, but for the little bit you are adding here, it doesn’t matter. I really hope you get a chance to try these! Happy almost-fall to you! ~r

More apple-y ideas here on Easybaked: (click on the photo to see the recipe)

Apple Cupcakes!Inside-out Caramel Apple!!Caramel Apple CupcakesGreen Apple Truffles

Marshmallow-filled Chocolate Cookies

Posted on

Marshmallow Cookies

Chocolate “Oreo Thins” cookies, stuffed with a marshmallow and covered in dark chocolate- such a delicious combination!

I haven’t given up making Oreo Thins less healthy! Just a few weeks ago, I posted a recipe using the vanilla Oreo Thins- stuffed with key lime pie (see it here). Today, I bring you chocolate Oreo Thins stuffed with marshmallows and covered in chocolate. They remind me of those yummy pinwheel cookies- the kind with cookie and marshmallow all swirled together!

Marshmallow Cookies4Yep. You will want to try these- promise! They are even better tasting than they look!

Here is how we put these together: (printable recipe)

INGREDIENTS: (makes 20 cookies)

  • 1 box of Oreo Thins in chocolate
  • 20 marshmallows (regular size)
  • 2 bags of Wilton’s candy melts in dark chocolate
  • 1/4 cup of Wilton’s candy melts in white chocolate

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Set half of the Oreo Thins cookies on a cookie sheet that will fit in your freezer, set aside.
  • Place a sheet of parchment paper on a second small cookie sheet.
  • Set 20 marshmallows out on paper and place in oven for 3 to 4 minutes. Until they become soft- but not toasted.
  • Remove from oven and allow marshmallows to cool to a point where you can pick them up.
  • Gently use a knife or a skewer to pierce the bottom of the marshmallow (allowing some of the melted part to come out), and set this on top of an Oreo on the 1st cookie sheet.
  • Gently pierce the top of the marshmallow and set a second Oreo on it, gently pushing the melted marshmallow out to the edges (it will go a little beyond the edges and this is ok!

Marshmallow Cookies!

  • Continue with this process until all cookies have a marshmallow sandwiched between them.
  • Freeze for about 30 minutes- until marshmallow is hard.
  • Melt Candy Melts in the microwave in 30 second increments, stirring in between until melted and smooth.
  • Taking only 2-3 cookies out of the freezer at a time, dip them into the melted chocolate, covering top and sides.
  • Quickly remove on a fork, and tap on edge of bowl to remove excess chocolate.
  • Gently slide off fork¬†onto parchment paper to harden.
  • Melt white Candy Melts in the same manner as the chocolate ones. Place in a small zip-top bag, clip a corner, and drizzle over finished cookies.
  • Allow these to harden up before serving.
  • Enjoy!

Chocolate Marshmallow Cookies

My thoughts: I was originally going to do these with graham crackers- like a s’mores cookie- but when I realized how well those Oreo Thins work for dipping, I went with those instead- and I’m glad I did! These are absolutely delicious. I really, really loved them! A unique addition to any cookie tray! In fact, I made cookie plates with my last 3 recipes here on Easybaked. I baked them all over one weekend and brought these to my neighbors and friends. Who says you can only do this at Christmas???ūüôā

Summer Cookies!

I hope you get a chance to try some of these fun summer cookie recipes before August disappears into fall!  Enjoy!!! ~r

Marshmallow Cookies!!!

One last shout-out to summer desserts! Click on a photo to see the recipeūüôā

Banana Split CupcakesKool Aid PiePina Colada Cupcakes!Heath Bar Ice Cream Dessert3

 

 

Easy Daisy Cookies!

Posted on

Daisy Cookies6

Vanilla wafers and ginger cookies are covered in fun colored candy melts to make these cheery daisy cookies! 

These are less recipe and more edible craft project- and they are SO fun!ūüôā I love (lovelovelove) Anna’s Swedish cookies. They are available in Ginger, Orange, Almond and Mint Chocolate. I get mine at Walmart- but you can find them on Amazon to0- right here. They are less expensive at Walmart though! Every flavor comes in an adorable flower shape that lends itself to making these cute little cookies! Make them in any color you want- and use any flavor cookie! So fun.

Daisy Cookies1

Daisy Cookies

Here is how we made them: (printable recipe)

INGREDIENTS:

  • 1 box of Anna’s Swedish Ginger Thins (I found mine at Walmart)
  • 1 box of Nilla wafers
  • Wilton’s Candy Melts in a variety of colors (I used up some of my half-filled bags with this recipe!)
  • Sugar Sprinkles as desired (shown in yellow)

DIRECTIONS:

  • Melt Wilton’s candy melts (in the center color- I used yellow!) in the microwave in 30 second increments, stirring between until smooth.
  • Dip Nilla Wafers into the melted candy, lifting them up with a fork and tapping the fork on the side of the bowl to allow excess candy melts to drain away.¬†
  • Pull bottom of cookie¬†along edge of bowl to remove excess candy melts and slide coated cookie off fork onto parchment paper.
  • Sprinkle with jimmies or sugar to give it that “rough” center-of-a-flower look, and allow these to harden.

Daisy Cookies3

  • Melt candy melts in other colors, using the same technique. Dip an Anna’s cookie in whatever color you are using and use a similar technique to tap excess off and slide bottom against edge of bowl.

Daisy Cookies2

  • Place coated Anna’s cookie on parchment paper and before it hardens, place a “center” on it.
  • Allow cookie to harden up before serving.
  • Enjoy!

Daisy Cookies

My thoughts: These are just plain fun to make. They are great for practicing your chocolate dipping skills, since these are nice hard cookies without any fillings that get soft. You can do them in any colors you want- and a variety of flavors. My only warning…… Everyone loved these and exclaimed over the cute FLOWERS unless they saw a white and yellow one 1st. Then they asked if it was an eggūüôā Sigh. Maybe a mini- Nilla wafer would be better as a “center” for those? However you decorate them, I hope you enjoy these fun summer cookies! ¬†~r

Daisy Cookies7

Eggs? Daisies? Haha…..

Other fun flower ideas here on Easybaked: (click on a photo to see the recipe)

Flower Pot OreosChocolate cut-out cookiesSugar cookie cut-outsM&M flower bouquet!!!

 

Iced Mocha Pops!

Posted on

Mocha Pop3

Stir this delicious frozen pop into your coffee, and you have an instant, creamy iced peppermint mocha! 

The heat of summer is here, and I find myself craving iced coffee drinks in yummy flavors. These easy-to-make frozen pops can be stored in your freezer and pulled out any time you have a craving for something a little more fun than just plain coffee!

I made mine with peppermint syrup- but you could certainly make yours with your favorite flavor! Don’t skimp on the chocolate- I used Torani Dark Chocolate Sauce and it is¬†to die for!! ¬†Seriously. Use it.

Iced Mocha Pops

Aren’t they so fun?!? And the smiles when you serve these….. love it!

Here’s how we made them: (printable recipe)

INGREDIENTS (makes 10 pops)

  • 3 cups of whole milk (if you can get it in your part of the world, Fairlife¬†ultra-filtered milk is SO worth trying. It is unbelievably creamy. I’ve never had milk this good…)
  • 2/3 cup Torani Dark Chocolate Sauce (plus a little to drizzle on top, if desired)
  • 3/4 cup Torani Peppermint Syrup (or whatever flavor you love!)
  • Pink food coloring (if desired- match the color to the flavor you use– you can have several flavors in your freezer and know which is which!)
  • Whipped Cream (to top, if desired)
  • 8 oz. of brewed coffee for each serving
  • Crushed ice

DIRECTIONS:

  • Heat 2 cups of milk in the microwave or on the stove until warm (not hot).
  • Add Dark Chocolate Sauce and mix until well-combined.
  • Set 10 (3 oz.) paper cups on a small baking sheet and pour Dark Chocolate milk mixture into each cup. Fill them about 2/3 full.
  • Freeze for 3-4 hours. Press a wooden dowel into each one (the pointed end helps with this) and re-freeze.
  • Mix peppermint syrup with remaining 1 cup of milk and pour all but about 1/3 cup into each cup, leaving a little room on the top of each pop to add some PINK peppermint milk.
  • Freeze for 3-4 hours (keep unused peppermint milk covered in fridge until you need it).
  • Add pink food coloring to remaining peppermint milk, and pour a little on top of each pop.
  • Freeze overnight.
  • The next day, clip the top of the cup with a scissors and tear away the paper cup. Place uncovered pop on a paper plate or parchment paper in the freezer.

Iced Mocha Pops

  • To serve immediately, in a 12-14 oz. cup, brew 8 oz. of strong coffee. I used my Keurig with a dark blend.
  • Place pop into coffee and stir until dissolved. Add a little crushed ice to chill completely and top with whipped cream and chocolate drizzles if desired.

Frozen Mocha PopFrozen Mocha Pop

  • To have a mocha-on-demand, place these little pops into cake-pop cello bags and tie them shut. Keep these frozen for up to a month. When you are craving an iced mocha, simply make coffee and add a pop!
  • Enjoy!!!!

Mocha Pops5

My thoughts: Ah….these are so yummy! I love the deep chocolate taste and how it blends with the coffee. I made some with caramel syrup too, and I can’t wait to try others! Give yourself a day to make them, since they have to freeze in stages. I started my first batch in the afternoon and finally put them in to freeze overnight at 10pm! So plan ahead and start them early.

These are so cute in little cello bags with ties- a perfect addition to a coffee bar- just be sure to keep them on ice! Enjoy!!  ~r

Iced Peppermint Mocha Pops

Other coffee themed desserts here on Easybaked: (click on a photo to see the recipe)

Espresso Cookies 6Mocha cupcakes in edible fondant mugMocha Caramel Cream Cupcakes!Spiced Mocha and Tim Tam Slams!

Key Lime Layer Cookies

Posted on

Key Lime Cookies

Layers of cookie, key lime pie filling, and white chocolate make these an irresistibly refreshing summer treat!

So. You know those new “healthier” Oreo Thins cookies? I found a way to make them unhealthy. Still a reasonable indulgence, but not the super-low calorie tiny sliver of a cookie they were created to be.

I present: Key Lime Layer Cookies!!!!

Key Lime Cookies

Creamy Key Lime filling sandwiched between two Oreo Thins and dipped in white chocolate. YUM!!! These are incredibly easy to put together and such a delicious, creative, and beautiful treat!

Key Lime Cookies4

Here’s how we made them: (printable recipe)

INGREDIENTS: (makes 20 cookies)

  • 3/4 cup of key lime juice (I squeezed ’em!)
  • 1 can of sweetened condensed milk
  • 1 egg
  • 1 package of Oreo Thins in vanilla
  • 1 bag of Wilton’s Candy Melts in white
  • Colored sugar (if desired for decorating)

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Combine lime juice, condensed milk and egg together in a small mixing bowl.
  • Pour into a small baking dish and bake for 20 minutes.
  • Spoon¬†into a cool bowl and chill in freezer for 30 minutes to cool.
  • While cooling, set 1/2 box of vanilla Oreo Thins out on a baking sheet that will fit into your freezer.
  • After lime filling is chilled, stir and spoon into a large zip-top bag. Clip a corner off and pipe filling on top of each Oreo- not quite going to the edges.
  • Gently set an Oreo Thin on top of the filling. Don’t press too hard or the filling will come out on the edges. Use up all the cookies in the box.

Key Lime Cookies6Key LIme Cookies7

  • Gently slide this baking sheet into the freezer and freeze for 1 hour.
  • Melt Wilton’s Candy Melts in microwave in 30 second increments, stirring between until smooth.
  • Take chilled cookie and place¬†it into melted chocolate. Quickly spoon over the top and sides.
  • Lift the cookie with a fork and tap on side of bowl until excess drips away. Slide bottom edge of cookie along side of bowl to get rid of excess on bottom and set on parchment paper to harden.
  • Repeat with remaining cookies. You may want to keep cookies in freezer before dipping, and only take maybe 4 or 5 out at a time to work on.
  • Decorate as desired. If you want sugar sprinkles, add these before the candy melts harden back up.¬†
  • Enjoy!

Key Lime Cookies2

My thoughts: These are easy and fun to make, and they keep for up to a week in the fridge! You will have a little pie filling left at the end, but you could get a little more white chocolate and a few more cookies to use it up -if you want. I’d guess you would have enough filling for another 8-10 cookies. Another helpful hint- make sure these are cold when you dip them, and don’t linger and let them sit for a long time in that melted chocolate. Sprinkle sugar on top while they are still melted. I hope you enjoy these as much as I did!! ¬†~r

Key Lime Cookies5

Other key lime desserts here on Easybaked: (click on a photo to see the recipe)

Key Lime PieKey Lime CakeKey Lime Cupcakes!Key Lime Tartlets

Baked Alaska Cookies!

Posted on

Baked Alaska1

These dark chocolate cookies are topped with a scoop of ice cream and a cloud of toasted meringue~ a cookie sized Baked Alaska! So fun!

Baked Alaska is a dessert that is dear to my heart. Every year, for as long as I can remember, my mom, sis-in-law and I have celebrated our (nearly-Christmas) birthdays with this dessert. At Christmas, the ice cream of choice is peppermint stick. I made these with Mocha Chip ice cream. Pick your favorite ice cream flavor, and give these sweet mini desserts a try!

Baked Alaska Cookies!!

Oh- and remember that hot fudge sauce I shared here a few days ago? Well…put that to good use here:

Baked Alaska Cookies!

Here is how we made these: (printable recipe)

INGREDIENTS: (makes about 18-22 desserts)

Cookies:

  • 1 sticks (1/2 cup) butter, softened
  • 3/4¬†cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2¬†cups flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 gallon of ice cream

Meringue topping:

  • 8 egg whites
  • 2 cups of granulated sugar
  • 1/4 teaspoon of cream of tartar

DIRECTIONS: (note: you will need a Kitchen Torch to toast the tops of these)

Cookies:

  • Preheat oven to 350F degrees.
  • Add butter, sugar, eggs, vanilla and cocoa together in ¬†large mixing bowl.
  • Blend on medium speed with a mixer until smooth.
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
  • Roll out cookie dough on floured counter, using a floured rolling pin.
  • Cut into 2 1/2‚Ä≥ circles¬†and place on a parchment-lined baking sheet. ¬†
  • Bake for 8 to 11 minutes until the edges are firm.
  • Gently slide parchment paper off of cookie sheet and onto a flat surface. Cool.¬†
  • Place cookies back on cooled cookie sheets and freeze them to get them cold while you make meringue.

Meringue topping: (Don’t be afraid- this is easy! It just takes some quality time with your mixer.)

  • Place egg whites, sugar and cream of tartar in a medium heat-proof bowl that will set on the top of a sauce pan of boiling water without touching the water.¬†¬†(I had to experiment a bit to find a good fit)
  • Bring water to a boil in the saucepan and set the bowl on top.
  • Whisk ingredients together for about 3-4 minutes. ¬†Sugar will be dissolved and egg whites should be heated to about 145F degrees.
  • Remove bowl from top of sauce pan and beat on low until the mixture thickens a little, then beat on high for about 10 minutes. ¬†The meringue will become the most beautiful, white, glossy mixture. ¬†It should form stiff peaks before you stop beating it.
  • Spoon all that wonderful glossy white¬†yumminess into a bag fitted with a decorating tip.

Assembly of dessert:

  • Assemble one dessert at a time, and then pop it into the freezer immediately.
  • Take a cold cookie, use a small cookie scoop or melon baller and place a scoop of ice cream in the center of the cookie. ¬†Pipe meringue all around it, being careful to seal up all the ice cream at the bottom and them working your way up to a swirled top!

Baked Alaska CookiesBaked Alaska Cookies

  • Immediately toast this meringue with a Kitchen Torch¬†to firm up the outside of the meringue and then FREEZE!
  • Serve frozen with a little bit of hot fudge on top.
  • Enjoy!!!!

Baked Alaska Cookies

My thoughts: **Smile** I loved these…. oh my. SO much! I made a mistake with the ice cream by using yogurt instead- it was softer than ice cream and harder to assemble- so use ice cream! I tried to take a picture of the inside and is was so soft that as soon as I cut into it, it fell apart into a pile of yummy frozen yogurt..that’s why there are no pictures of the insidesūüôā These were well-loved by everyone who tried them- including me! ¬†Enjoy!!! ¬†~r

Baked Alaska5

Other mini desserts to try: (click on a photo to be taken to a recipe)

Turtle Cookie CupButterscotch Ice cream towers!!!!S'mores Pie!!!Marshmallow Turtle Pops!

Hot Fudge Sauce

Posted on

Hot Fudge Sauce1

The dark cocoa flavor of this hot fudge is the perfect topping to any dessert. Never use store-bought sauce again!

This hot fudge is a preview to my next recipe. You will need hot fudge sauce for what is coming this weekend on Easybaked! Whenever I have a dessert that needs a spoonful of hot fudge on top, this is my go-to recipe. It has hardly any ingredients, and it is easy to make, store, and reheat.

Here’s how to make it: (printable recipe)

INGREDIENTS: makes about 2 cups of sauce.

  • 1 cup of semi-sweet chocolate chips (use dark chocolate chips for less sweet sauce, ¬†and milk chocolate chips for more)
  • 2 Tablespoons of butter
  • 1 can (14 oz.) of sweetened condensed milk
  • 2 Tablespoons of water
  • 1 teaspoon of vanilla

DIRECTIONS:

  • In a small saucepan, melt chips, butter, condensed milk and water together. Stir until completely smooth.
  • Add vanilla and mix well.
  • Serve warm, or place in an airtight container (or one of these cute jars) -in the fridge for 2-3 days, reheating as needed.
  • ENJOY!!!

Hot Fudge Sauce 2My thoughts: This is my stand-by recipe for hot fudge. I got it from my friend Monica about 20 years ago, and it has stood the test of time – and topped a lot of yummy things over the years! ¬†Stay tuned for a deliciously fun treat to serve with this— coming this weekend! ¬†~r

Things that need hot fudge on top: (click on a photo to see the recipe)

Fried Ice creamCreamy classic cheesecakeIce cream pie!!!!YUM!!!!!!

Follow

Get every new post delivered to your Inbox.

Join 5,162 other followers

%d bloggers like this: