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Hairy Monster Oreo Pops

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hairy-monster-oreo-pops

These fuzzy Oreo monsters aren’t TOO scary- and they taste delicious!

Oh Oreo Pops… I love you! So many possibilities and so little time! Aren’t these so cute? They remind me of the little pom-poms with eyes that we used to put on the tops of pencils. Yes..pencils…back in the olden days when we used paper ūüėČ

In any case- these are perfect for Halloween and even for just fun fuzzies at kids parties! The only requirement??? You need to like coconut! ¬†I know that eliminates a few of you out there…but believe me- if you like coconut, you will LOVE these! Coconut plus Oreos?? Bam!

monster-oreo-pops

Here’s how we made these fun little guys: (printable recipe available here)

INGREDIENTS: (for about 24 cookies)

  • One package of Double Stuff Oreos
  • Wilton’s Candy Melts– you need about a bag and 1/2- so if you do all three colors you need 1/2 bag of each.
  • Candy eyes
  • About 3 cups of shredded, sweetened coconut
  • Food coloring in desired shades
  • About 24¬†lollipop sticks

DIRECTIONS: (if you’ve never made Oreo Pops, check out our tutorial here)

  • Place coconut in small zip-top bags and add food coloring in desired shades. Zip bag shut and shake and squeeze until coconut is completely colored. Set aside.
  • Twist apart all of your Oreos.
  • Melt your candy melts in the microwave in 30 second increments, stirring in between, until melted and smooth.
  • Dip the end of a lollipop stick into the melts, spread a little on the top of the white filling of the Oreo and then press the stick into the white filling.
  • Place the top of the Oreo back on so that the stick is in the middle with the filling.
  • Do this for all the Oreos, and set them on a large plate or cookie sheet to FREEZE for about 10 minutes.
  • Hold a chilled pop by the stick, and spoon candy melts (in desired color) over the top, bottom and sides of the Oreo.
  • Tap stick against the side of the bowl to get extra melts off, and gently pull the bottom of the Oreo along the edge of the bowl, scraping off excess melts.

hairy-monster-oreo-popshair-monster-oreo-pops

  • Set Oreo on parchment paper to harden- but¬†before it hardens, sprinkle a generous amount of coconut on the top of the candy melts, and gently press it up against the sides.
  • When all Oreos of a given color are dipped and covered, take the remaining candy melts and use a dab on the back of each candy eye-ball to “glue” these on top of the coconut. I used a toothpick to add this dab of candy melt to the eyeball.
  • Continue until you have all colors finished. Allow Oreo pops to completely harden (a couple of hours). You can freeze them to speed up this process.¬†
  • The BEST way to serve these is to wrap them in cello bags and tie them with a ribbon. This keeps all that coconut in place (and not all over the other colors of coconut!)

hairy-monster-oreo-pops

hairy-monster-oreo-pops

My thoughts: These are quick, but a little messy to put together, They are adorable and delicious though– so well worth the effort in my opinion!!! I liked them even better after a couple of days- when the coconut gets a little firmer in texture from sitting out and it’s less oily. These will keep for at least a week (maybe longer?) when wrapped up in cello bags. I do hope you get a chance to try them! ¬†Enjoy!! ¬†~r

hairy-monster-oreo-pops

We specialize in making kids smile here at Easybaked. Here are a few more ideas: (click on photo to see recipe)

Cookie Monster OreosFish Pond CupcakesTepee CupcakesPile of Cupcakes!

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The *BEST* Chocolate Cut-out Cookies Ever!!

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URHERE Cookies1They taste…like rich chocolate brownies. They cut…perfectly, no refrigeration needed. The recipe…is so simple to make! Absolutely perfect cookies!

Well. Here we are. It has been over a month since I have posted a recipe here, and I miss you all! It’s funny how blogging creates community, isn’t it? I’ve really missed hearing from you all, and reading many of your blogs!

So, what have I been doing? These cookies are more than just a recipe- they tell the story of summer in Eastern and Central Europe, and they tell the story of new chapter in my life.

URHERE Cookies3

For those of you who have followed Easybaked for years, you know I spent most of my life working in the field of medicine. You also know that I spent most of last year in Arizona, working with a small church on the Navajo Nation~ a journey and experience I absolutely LOVED. Saying goodbye- square

When my time drew to a close with the Navajo, I wondered if I’d return to medicine, but God had other plans, and I was invited to join a mission organization called Josiah Venture as their Intern Coordinator. Josiah Venture’s vision is to be a movement of God among the young people of Eastern and Central Europe, that finds its home in the local church and¬†transforms society. We have missionaries in 14 countries, and this summer there were over 100 college age interns sent to help local churches host camps and outreach events in their cities. My job is to recruit, resource and prepare these interns to go each year.

I’ve spent the 1st part of this year training for this position and raising the financial support I need to be able to do this job full-time. I was able to be in the Czech Republic at the end of May to welcome this year’s interns. It was incredible to see so many young people giving up their summer to serve God overseas. I loved it!

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Each year, Josiah Venture has a theme for the summer camps hosted by local churches. This year it was “You are Here”. The logo was a Metro map. They used #urhere on Instagram and Twitter to connect people, and if you visit these hashtags you will see incredible testimonies of God’s faithfulness this summer!

I was invited to a cookout this summer with some missionaries visiting the US from Slovakia. ¬†I was asked to bring dessert- because when you have a baking blog, everyone asks you to bring dessert! ūüėČ I made these cookies for them, and they were SO much fun. I keep saying that I hate royal icing, but there are some times when it is your only option.

URHERE Cookies4

So… this is what I’ve been doing. It has been a struggle to keep baking and sharing with you all because it has been such a busy summer with so much travel. I keep telling myself that Easybaked is a HOBBY, and I am allowed to take a break for awhile. But I will be back- I promise! My head is swimming with new ideas ūüôā

Before I share this recipe, I want to ask a favor. If you are reading this post, and you are a follower of Christ that wants to see the incredible¬†news of God’s love shared around the world, would you consider becoming a part of my support team? I am slated to begin this position on September 1st and I am not fully funded yet- but I’m SO close! I am looking for people who are able to give toward this ministry on a monthly basis, and to pray.

If you are interested in learning more, here are a few links:

More about Josiah Venture here.

More about how to become a part of this ministry (and how to contact me with questions) here.

More about summer internships for college students interested in missions here.

More about me (my personal/ ministry blog) here.

Thank you dear followers, fellow bloggers, and friends. I have been asking God fervently to provide what I need before September 1, and who knows? Maybe he will answer my prayers through you!!!

Now, that cookie recipe!

Chocolate Espresso Cookies!!!

It is the best cut-out cookie recipe ever. Plus it’s chocolate, which is bonus in my book!

I’ve shared this recipe many, many times on this blog. I’ve added espresso to the recipe for the delicious cookies posted above, I’ve made them into cookie cups to be filled with all sort of sweet happiness, and I’ve even made them into cookie lollipops. I don’t even feel bad re-sharing this recipe with you because it is one I keep returning to as a staple for so many ideas.

Triple Chocolate Truffle CupsChocolate Football Cookies!Cut out cookie pops

I simply cut this particular batch into squares, and decorated them using royal icing (click here for icing recipe) with the actual camp logo as a guide!

Here’s the cookie recipe¬†(printer friendly recipe¬†-by the way, this says to chill the dough, but you definitely don’t need to. Experimentation has proved otherwise! :))

INGREDIENTS: (makes 30-32 medium square cookies)

  • 2 sticks (1 cup) butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

DIRECTIONS:

  • 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. ¬†I like them fairly thick.
  • Cut into squares¬†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.¬†
  • Frost as desired. ¬†A simple powdered sugar glaze would be delicious on these, or if you want to get fancy, use royal icing to create whatever your heart desires!

URHERE Cookies2

I hope you enjoy these delicious little cookies! Thank you for letting me share with you a little beyond the recipe today! *hugs* ~r

Here’s a few more of my non-baking stories from the past 2 years!

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Almost-Fried Ice Cream Cups!

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Fried Ice cream

Crispy baked cinnamon shells make a delicious little bowl for a scoop of ice cream. It’s all the flavor of fried ice cream without the frying part!

Happy Cinco de Mayo!!! I love celebrating all things Mexico. I spent many years of my life taking teams down to a tiny town in Sinoloa to partner with a church there in reaching out to their community. I remember those trips, the dear people we met, and the unbelievably delicious food they made, often. Makes me smile!

We never actually had fried ice cream there, but it seems a staple in all¬†American Mexican restaurants. I’ve made these little cinnamon cups before, in my Cinnamon Cheesecake Cups recipe, and I love the re-purposing of wonton wraps as crispy sweet cups for desserts!

Fried Ice cream1

Here’s how we made these yummy desserts: (printable recipe)

INGREDIENTS:

  • 24 wonton wraps
  • Cooking spray
  • 2 cups finely crushed frosted flakes
  • 2 Tablespoons cinnamon
  • Vanilla ice cream
  • Toppings as desired

DIRECTIONS:

  • Preheat oven to 350F degrees
  • In a small bowl, combine crushed corn flakes and cinnamon.
  • Lightly spray the front and back of a wonton wrap and place into corn flake/ cinnamon mixture to coat both sides.
  • Place into a whoopie pie pan¬†(you can use a muffin tin instead, but cups will hold a little less ice cream).
  • Bake at 350F degrees for 8 minutes (until crispy and golden brown)

Fried Ice CreamFried Ice Cream

  • Remove from oven and cool completely.
  • Place a scoop of ice cream into each cooled “bowl” , sprinkle with remaining corn flake and cinnamon mixture, add toppings as desired and….ENJOY!!!!!
    Fried Ice Cream3My thoughts¬†: These are truly delicious. I kept my leftover “bowls” in a zip-top bags for several days without losing that “crunch”, so these are even good to make a little ahead and just pull out with ice cream to serve later. YUM!!! ¬†I hope you get a chance to try them! Enjoy!!! ~r

Fried Ice cream2

 

Other fun recipes for Cinco de Mayo: (just click on a photo to see the recipe)

Mexican Chocolate MilkTres Leches Cake with caramel and fruitCreamy Mango Pops!Dulce de Leche caramel sauce form a can

Leprechaun Truffles

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Green Apple Truffles

These fun truffles are made with green apple (or lime!) Kool Aid filling and they are SO yummy!

It’s the time of year when all things green are made. One of my favorite truffle fillings is made with Kool Aid, which makes the flavors limited only to what little packets of flavor you can find! I made these with green apple Kool Aid, but I’ve made them with lime before too- and they are delicious! This tart fruit filling is SO creamy and smooth. I absolutely love it!

Green Apple Truffles

Here’s how we made these delicious little green treats: (printable recipe)

INGREDIENTS:

  • 1 (8 oz) package of cream cheese (softened to room temperature!)
  • 3 cups of powdered sugar
  • 3 cups of white chocolate chips
  • 1 tsp vanilla
  • 1 (0.16oz) packet of Kool-Aid drink mix (any flavor- I used green apple)
  • 2 bags of Wiltons Candy Melts (in whatever colors you wish)

DIRECTIONS:

  • Cream together cream cheese, powdered sugar and Kool-Aid in a large mixing bowl.
  • Melt white chocolate chips in the microwave in 30 second increments (stirring in between) until smooth and creamy.
  • Add melted chips and vanilla to cream cheese mixture and combine until completely smooth.
  • Refrigerate for at least 30 minutes.
  • Remove mixture from refrigerator and use a¬†small cookie scoop¬†or melon baller to make small balls of filling (I placed these on a plate and put them back in the fridge to chill while I prepared my chocolate to dip)
  • Melt the Wilton‚Äôs Candy Melts in the microwave in 30 second increments, stirring until smooth and creamy.
  • Dip chilled balls of filling in the melted chocolate, draining away excess and placing on parchment paper to harden (if you want pictures of how I dip things click¬†here¬†for a previous recipe)¬†The balls of filling need to stay cold, so keep them in the fridge until you are ready to dip them.
  • Decorate with drizzles of fun colored chocolate.¬†
  • Enjoy!

Green Apple Truffles

My thoughts: Aren’t they cute? They are SO yummy too… my only recipe tip is to make sure those balls of filling are chilled and your melted candy isn’t super hot. I allowed my candy melts to cool a bit before I dipped. You just don’t want that soft filling to start melting while you dip.

Green Apple Truffles

These are as fun as can be using all sorts of fillings, which makes them a good treat for any holiday!

Kool-Aid Truffles!!

Here they are in other fun flavors. Click on the photo to see how I did them!

Finally, one of our most popular recipes on Easybaked is a St. Patricks Day treat! Bailey’s cupcakes are everyone’s favorite! You should probably try them. ūüôā Again, click on the photo to see the (oh so yummy!) recipe:

Baileys Irish Cream Cupcakes

American Flag Oreo Pops

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American Flag Oreo Pops!!!!Put a little red white and blue on your Oreos and celebrate the Fourth of July!

These are an easy treat that will make you (and everyone else) smile. ¬†Plus there’s an Oreo inside-¬†perfect!

I’ve said it before, and I will say it again– I’m addicted to Oreo Pops. ¬†Most of you know that I’m living in Arizona for eight months with the Navajo. ¬†I love it here, and the Navajo people are incredibly gracious about sharing life with me and teaching me all about their culture and traditions. ¬†I had a hard time a couple of weeks ago though. ¬†A puppy that I recently took in became very ill and the vet diagnosed her with parvovirus, a deadly disease that can be prevented with puppy vaccinations. ¬†Most people here cannot afford to vaccinate (or spay and neuter) their dogs, so this puppy and all of her litter mates had to be put down.

Oreo...

Oreo…

So. Incredibly. Sad.  My little puppy was named Oreo, for her adorable black and white Oreo markings.

One of my friends here suggested we sell things at a local flea market this week, and I decided to make 100 Oreo Pops in a variety of forms to make money to help spay and neuter Oreo’s parents, and to vaccinate other puppies in the area.

I made ALL SORTS of Oreo pops, and these were one of my “new” designs. ¬†I love how patriotic they are!

American Flag Oreo Pops!!!!!So, in honor of this wonderful, beautiful country that we all call home….Oreo Pops- in Red, White and Blue!!!

Here’s the recipe: (printable version)

INGREDIENTS:

  • One box of Double Stuff Oreos
  • One bag of Wilton’s candy melts in Red
  • One bag of Wilton’s candy melts in Blue
  • One jar of flower sprinkles (the white ones look like stars…?)¬†
  • 24 lollipop sticks

DIRECTIONS: (Need a visual?  Click here.)

  • Carefully twist apart all of the Oreo cookies
  • Using one of the lollipop sticks, make an indentation in the white filling of each cookie.
  • Melt the Red Candy Melts in the microwave in 30 second increments, stirring until completely melted and¬†smooth.
  • Dip the end of one stick into the melted red chocolate, drizzle a little in the center of the white¬†cookie filling and then gently press it into the indentation made.
  • Place the top of the cookie back on and allow red chocolate to harden (10 minutes or so), cementing¬†the cookie back together with a stick inside.
  • Holding the stick, lower the entire Oreo into the bowl of melted red chocolate, spooning it over the¬†top and sides to cover it completely.
  • Allow the excess red chocolate to drain off and gently place covered Oreo on a piece of parchment¬†paper to harden and cool completely
  • Melt Blue candy melts in the same manner that you melted the red.
  • Allow the candy melts to cool just a bit before dipping (so that it doesn’t melt the red candy underneath).
  • Spoon a bit of blue chocolate over just the top end of the Oreo. ¬†Tap to drain away excess blue chocolate and wipe back across a clean paper towel to remove any drips or splatter of blue.
  • Place on a clean piece of parchment paper to cool, and immediately place a few white “stars” on the blue.
  • Allow pop to harden completely.
  • Remove from paper and serve- or place in a small treat bag, tied with pretty ribbon.
  • Enjoy!

American Flag Oreo Pops!!!!My thoughts:  These are easy and fun to put together, and just so CUTE!  Happy Fourth of July!!!!!  ~r

Other fun (and very patriotic!) desserts to try here at Easybaked:

Patriotic Flip Flop Cookies!!!!Patriotic Bundt Cake!!!!Patriotic Polka Dot Cake!!!!Chocolate covered brownie stars

 

Bomb Pop Cupcakes!!

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Bomb Pop Cupcakes!!!!!! Does anything scream SUMMER, or FOURTH OF JULY like Bomb Pops?  These adorable cupcakes capture the flavors of an iconic summertime popsicle and make a perfect holiday treat!

You know those memories from childhood that spring up unexpectedly and make you smile? ¬†Bomb Pops have that effect on me. ¬†My brother and I always spent a week or two at my grandparents house each summer. ¬†They had an immaculately clean garage with a huge freezer in it. ¬†Grandma would always keep a box of bomb pops inside for our visits. ¬†I remember¬†so clearly, sitting out on her porch eating these in the evenings, letting the drips of sweet popsicle land on the cement by my bare feet. ¬†Every time I eat one, it’s like traveling back in time to those days.

I wanted to capture the flavors of these summer treats in cupcake form, and I love how these turned out! ¬†The kids in my life who tried them exclaimed, “These taste like popsicles!”

 I consider that a success!

Bomb Pop Cupcakes!!!

These were not hard to make at all- simply add jello to white cake mix and pipe the batter into cupcake liners in layers.

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

INGREDIENTS:

  • One boxed white cake mix (with oil, water and eggs to make according to package)
  • One small box of blue raspberry Jell-O (Jolly Rancher had this flavor, and Jell-O has a Berry Blue that works)
  • One small box of Cherry Jell-O
  • 2 sticks of salted butter (at room temperature)
  • 2 sticks of unsalted butter (at room temperature)
  • 3 cups of powdered sugar
  • 3 teaspoons of lemon extract or flavoring (technically the flavor in the popsicles is lime…but I couldn‚Äôt easily get my hands on lime extract.¬† The lemon was great- but feel free to use lime instead, if you want!)

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Make cake mix as directed on box, and divide batter equally into two bowls.
  • Add 3 Tablespoons of Blue Raspberry Jell-O to one bowl, and 3 Tablespoons of Cherry Jell-O to the other bowl.
  • Mix each bowl of batter until well combined
  • Place each flavor of batter into a large, sturdy (I use freezer-type) zip top bag.
  • Clip a corner off the bag of Blue Raspberry batter and evenly pipe into 24 cupcake liners placed into muffin tins.
  • Clip a corner off the bag of Cherry batter and evenly pipe over the top of the Blue Raspberry batter.
  • Bake cupcakes as directed on boxed mix, remove from oven, and cool.
  • Make frosting by combining butters, powdered sugar and lemon extract in a large bowl.¬† Beat on low until combined and then high, until light and fluffy.
  • Put frosting into a large, sturdy zip-top bag that has been fitted with a decorating tip, and pipe frosting on the top of each cupcake.
  • Decorate as desired. ¬†I saw these cute little Mike and Ike “popsicle” toppers on a fun site called Party Pinching. They were fun and easy to make, but they use toothpicks and could be dangerous to serve- especially to kids. ¬†I love how cute they are, but I can’t recommend them.¬† Use cute sprinkles and maybe a popsicle stick instead!
  • Enjoy!

Bomb Pop Cupcakes!!!!

My thoughts: These were really easy to put together and the fruit flavors are so refreshing!  I love the patriotic colors too!

Just as a note: the blue layer of cupcake rises to the top, just a little bit, so don’t panic! You will still have nice layers of the two flavors. ¬†

I really hope you get a chance to try these treats in celebration of summer!  Enjoy! ~r

Bomb Pop Cupcakes!!!Other fun summer treats to try:

Confetti CupsRaspberry Truffle TartMini chocolate chip cookie cheesecakesCreamy Mango Pops!

Easter Egg Cups!

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¬†Cadbury Egg Cookie Cups!!These rich chocolate cookie cups are dipped in chocolate and filled with a rich cream “egg”. ¬†A perfect Easter treat!!!

Cadbury Egg Cookie Cups!!!!

Do you love Cadbury Eggs? ¬†I’m addicted. ¬†That’s why I decided that there simply¬†must be a chocolate cookie cup filled with Cadbury-like cream. ¬†I used my favorite recipe for chocolate cut-out cookies and they baked just beautifully into firm little cups. ¬†I dipped the tops in melted chocolate and piped yummy cream filling inside. ¬†Fun¬†and delicious!

Cadbury Egg Cookie Cups!!!!

Here’s the recipe: (printable recipe)

INGREDIENTS:

Cookie Cup:

  • 2 sticks (1 cup) butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 bag of Wilton’s dark chocolate candy melts.

Filling:

  • 3/4 cup light Karo syrup
  • 12 tablespoons of butter (softened)
  • 2 tablespoons vanilla
  • 4 cups powdered sugar
  • 1 to 2 tablespoons of water (for consistency)

DIRECTIONS:

  • 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)
  • Divide dough into 24 balls of equal size, and place each one in a muffin cup.
  • Press an indentation into each ball using a tart shaping tool (or the end of a wooden spoon)
  • Bake at 350F degrees for 8-10 minutes. ¬†Press Tart shaping tool¬†into center again, to reshape cups.
  • Allow the cups to cool for about 5 minutes in pan, then run a small paring knife around edge to pop cup out of pan.
  • Cool completely on counter.
  • Melt Wilton’s candy melts in microwave in 30 second increments, stirring between until completely melted and smooth. ¬†Dip tops of cups into melted chocolate and allow them to harden completely.

Making cookie cupsDipping tops of cookie cups in chocolate

  • Make filling by adding all of the filling ingredients together¬†except for the water and sugar.
  • Beat these on high until smooth and creamy.
  • Add sugar and beat on high until creamy
  • Add water until it is a nice spreadable, but not runny, consistency.
  • Beat until very smooth.
  • Take about 1/4 out and color with yellow food color gel.
  • Pipe white filling into cups 1st and then add a fun yellow “yolk” on top.
  • Enjoy!!

Cadbury Egg Cookie Cups!!!!My thoughts: ¬†These are so0000 ¬†yummy. ¬†If you want to save time, skip the chocolate dip on the edges. ¬†This cookie recipe is just so tasty- and so versatile. ¬†I’ve used it for so many things now. ¬†Your family will gobble these up (once you convince the kids they aren’t really eggs!) ¬†I hope you enjoy them! ~r

Other fun spring recipe ideas:

Strawberry Cookies with Sweet Tart FrostingChocolate cut-out cookiesStrawberry Lemonade Birthday CakeBubble Gum Cupcakes!

 

 

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