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Spring Flower Oreo Pops!

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Make a bouquet of Oreo flowers for mom this Mother’s Day!

This is the third Oreo Pop recipe I’ve used these cute little sunflower seeds in this spring- and it might be my favorite! The fun bright colors just make you smile. Tie them up in little cello bags with pretty ribbon and they make the perfect Mother’s Day treat next weekend!

You’re smiling aren’t you? Just guessing… 🙂 I absolutely LOVE these- and the color combinations are only limited to the colors you can find in the sunflower seeds. Mine are a combination of Trader Joe’s and JoAnn’s Fabric ones. You can get them online- or maybe even at your grocery! Different companies make different colors. The JoAnn ones gave me those pretty teal blue and shiny purple ones. I just used little pearl sprinkles for the centers.

Here’s how we made these fun little pops:

(If you have never made Oreo Pops before, check out our tutorial here.)

INGREDIENTS: (makes 24-30 Oreo pops)

  • One box of Double Stuff Oreos
  • 1/4 cup of Wilton’s Candy Melts in white.
  • Wilton’s Candy Melts in a variety of colors (you’ll need at least 2 bags of them)
  • Chocolate-covered sunflower seeds
  • Edible pearl sprinkles in a variety of colors

DIRECTIONS:

  • Gently twist apart all Oreos.
  • Melt white candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Dip end of a lollipop stick into the white chocolate, spread a little on the top of the white Oreo filling and then press the stick flat into the center of the filling.
  • Place top of Oreo on, and set on a cookie sheet. When all Oreos have sticks inserted, pop these in the freezer for 15-20 minutes (until they are nice and firmly set).
  • Melt one color of Candy Melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Gently dip Oreo in Candy Melts, using a spoon to cover all sides. Tap stick against side of bowl to drain excess. Set on parchment paper.
  • While Candy Melts are still soft, set a pearl sprinkle at the center and then gently place sunflower seeds around the pearl in the shape of a flower (as pictured). Allow Candy Melts to harden completely.
  • Repeat with other colors of Candy Melts.
  • Store in a sealed container for 2-3 weeks. You can also tie them individually in small cello bags and store for the same timeframe. (These are a perfect treat to mail to mom or grandma!!!!)
  • Enjoy!

My thoughts: I will never pick a bouquet of flowers without thinking of my mom 🙂 She never had a summer day where there wasn’t a huge bouquet of fresh-cut flowers from her garden sitting in the center of the kitchen table. This is her third Mother’s Day in heaven, but I know these would have made her smile if she was here.

Happy Mother’s Day, Mom. I love you, and miss you!

We have lots of fun recipe ideas for Mother’s Day! Click a photo to see the recipe:

Looking for that perfect gift for moms and grandmas? Get them my cookbook- specially designed to use with kids and grandkids, teaching them both kitchen skills and about God’s love for them! Fun!!! Click on the following link to find out more about it: Life Is Sweet: 12 Baking Devotions for Kids.

HAPPY MOTHER’S DAY!!!

 

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Maracas Oreo Pops!

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Celebrate Cinco de Mayo with these adorable maracas made with Oreos and candy sunflower seeds!

I love Mexico! I’ve been there on vacation, and I’ve been there many times to work alongside the people of a little town called Siete Ejidos in Sinaloa. I love the food, the beautiful people, the music, and the bright, fun colors that are everywhere! Seriously- why is it unacceptable to paint a house bright blue and orange in the States? (or at least in my neighborhood…)

These were such fun cookies to make because you can just go crazy with color and make any design you want! Use sprinkles or candy…I used chocolate covered sunflower seeds on mine, and I love how they turned out! They have that “bead” look you often see on maracas and other art in Mexico.

Here’s how we made these (printable recipe here)

(If you have never made Oreo Pops before, check out our tutorial here.)

INGREDIENTS: (makes 24-30 Oreo pops)

  • One box of Double Stuff Oreos
  • 1/4 cup of Wilton’s Candy Melts in white.
  • Wilton’s Candy Melts in a variety of colors (you’ll need at least 3 bags of them)
  • One box of Dots Candy

DIRECTIONS:

  • Gently twist apart all Oreos.
  • Melt white candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Press a lollipop stick through a Dots candy until about 1 inch of the stick is out of the other side (see photo below).
  • Dip end of a lollipop stick into the white chocolate, spread a little on the top of the white Oreo filling and then press the stick flat into the center of the filling.
  • Place top of Oreo on, and set on a cookie sheet. When all Oreos have sticks inserted, pop these in the freezer for 15-20 minutes (until they are nice and firmly set).

  • Melt one color of Candy Melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Gently spoon color over bottom 1/4 of Oreo (see photos below).  I gently turned the stick so I could spoon color on the back too- then tap stick against side of bowl to drain excess. Set on parchment paper and allow this to harden up.
  • Melt second color of Candy Melts as above. Spoon color over the rest of the Oreo, tap stick against bowl to drain away excess, place on parchment paper, and gently place sunflower seeds in flower pattern in the center (or add sprinkles…or drizzle chocolate…). Allow this to harden.
  • Melt third color of Candy Melts and spoon over top 1/4. Tap stick against bowl to drain excess and set on parchment paper to harden.
  • Allow candy melts to harden completely, and then pipe line/dots on in any color (I used black).
  • ENJOY!

My thoughts: These are a delicious little way to celebrate Cinco de Mayo! Once they are hardened up, you can tie them into little individual cello bags and they will keep for weeks. I love make-ahead treats! 

Are you a recent arrival to the incredible fun of Oreo Pops?? They are one of our favorite things to make here on Easybaked- and we have them for every possible occasion! Here are a few to try: (click on photo to see recipe)

Or are you looking for great recipes for Cinco de Mayo?? We have those too! We love to celebrate this holiday here!!

White Wedding Cupcakes (a white mix cake-over!)

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These wedding cupcakes are made with a mix- but a “made-over” mix. They are the most dense, moist and delicious cupcakes ever- you’d never guess they aren’t 100% made from scratch!

Have you ever heard of a “cake-over”? It’s when a cake mix has a make-over into a recipe that tastes completely made from scratch. I’ve tried lots of these, and I actually love them- but I’d never found one for plain white cake that I liked. I was invited to bake wedding cupcakes for my friend Shanell this summer and I decided I’d better figure out a fix before then!

Here’s my secret: white chocolate pudding. I use this flavor all the time in other recipes, and it is AMAZING. I also have used pudding mix in cake-overs before, and this pudding is WHITE- so it doesn’t change the color of your cake!

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Shanell’s colors are teal and purple, so I practiced my decorating on these. Aren’t they fun??

Here is how we made these dense, delicious cupcakes: (printable recipe here)

INGREDIENTS:

  • One boxed white cake mix (I like Duncan Hines mixes the best- personal preference!)
  • One (3.3 oz) package of Jell-O brand white chocolate pudding
  • 1 cup of milk
  • 1/3 cup of oil
  • 4 egg whites
  • 2 sticks (one cup) of salted butter, at room temperature
  • 2 sticks (one cup) of unsalted butter, at room temperature
  • 2 teaspoons of clear vanilla flavoring
  • 3 cups of powdered sugar
  • Food coloring gels, and sprinkles as desired.

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Combine cake mix, pudding, milk, oil, and egg whites in a mixing bowl and beat on high for 2 minutes. 
  • Evenly divide into 24 cupcake liners placed in tins and bake for about 18-20 minutes at 350F degrees.
  • Cool completely.
  • Make frosting by combining butters, vanilla and powdered sugar in a large mixing bowl.
  • Beat on high until light and fluffy (3-4 minutes)
  • Add coloring if desired (if you want pure white frosting you’ll need to add white food coloring to off-set the yellow tinge given by the butter), and mix well. 
  • Place a decorating tip in the corner of a large zip-top bag, fill with frosting, seal well, and pipe frosting on top of each cupcake. 
  • I used these cupcake toppers (aren’t they SO cute?!?) and these sprinkles.
  • Enjoy!!!

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My thoughts: These taste like a made-from-scratch recipe. A really good one! BUT they are so much easier to make! 🙂 I’m really excited to make these in large quantities this summer!!! Maybe I will add some pictures from the wedding once I am back! For now, enjoy the cake-over 😉 ~r

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We have piles of favorites in the cupcake category here…! Hard to share just a few- but here are some other recipes you might enjoy: (click on a photo to see the recipe)

Root Beer Float Cupcakes!!!!Coconut Cupcakes!!Brownie Oreo Cookie CupDark Chocolate Ganache Cupcakes

Gingerbread Easter Eggs

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Delicious gingerbread cookies drizzled with colored chocolate- who says you can only have these cookies at Christmas?!?

I love gingerbread. Goodness, it is probably my favorite cookie at Christmas. My go-to recipe is my grandma’s, and it is already shared on Easybaked (here)- but it is TOTALLY worth sharing again! I made these last week for a friend who requested gingerbread cookies, and I couldn’t resist decorating them up for Easter. They were so cute that I thought I’d share them with you! Once Easter has passed, cut these into flowers or butterflies for spring! So. Fun!

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

INGREDIENTS: (makes about 36 medium egg-shaped cookies)

  • 1 cup (2 sticks) of butter
  • 1 cup of sugar
  • 1 egg
  • 1 cup of dark molasses
  • 2 tablespoons of vinegar
  • 5 cups of all-purpose flour
  • 1 1/2 teaspoons of baking soda
  • 1/2 teaspoon of salt
  • 2 teaspoons of ground ginger
  • 1 teaspoon of cinnamon
  • 1 teaspoon of cloves
  • Wilton’s candy melts in a variety of colors (just maybe 1/4 cup of each color)

DIRECTIONS:

  • Preheat oven to 375F degrees.
  • Cream together butter and sugar.
  • Beat in egg, molasses and vinegar.
  • Blend in sifted dry ingredients.
  • Chill 2-3 hours (this is optional- I have found that the dough rolls out pretty well right away)
  • Roll 1/8 inch to 1/4 inch thick on a floured counter or board and cut into egg shapes.
  • Place on cookie sheets covered in parchment paper.
  • Bake at 375 degrees for about 10 minutes.
  • Check often- take out when cookies have risen slightly. Slide parchment paper off cookie sheet onto counter with cookies on top. Cool.
  • Melt Candy Melts in individual bowls in the microwave in 30 second increments, stirring in between until melted and smooth. 
  • Spoon each color into a small zip-top bag and seal. 
  • Clip a tiny corner off, and pipe back and forth over each cookie, adding as many fun colored stripes as you wish!
  • Enjoy!

My thoughts: I love these cookies all year round. There is something fun about having the scent of gingerbread in the house during spring. New tradition I think!!!  😉 I hope you get a chance to try these! ~r

Other spring recipe ideas: (click on a photo to see the recipe)

 

 

Carrot Patch Cupcakes

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Delicious strawberry “carrots” buried in Oreo buttercream frosting- a perfect cupcake for Easter!

I saw these adorable strawberry carrots online the other day, and imagined them buried in the top of cupcakes for Easter. Ah- soooo fun! Plus a strawberry and chocolate combo is always a winner in my book! These are easy, fun and a perfect way to add carrots to your cupcakes- without actually using carrots 🙂

carrot-patch-cupcakes

Here is how we made these cute little treats: (printable recipe here)

INGREDIENTS:

  • One boxed cake mix (plus oil, water and eggs to make according to package)
  • One package of Oreo Thins, crushed into crumbs
  • 2 sticks (one cup) of salted butter at room temperature
  • 2 sticks (one cup) of unsalted butter at room temperature
  • 3 cups of powdered sugar
  • 2 teaspoons of vanilla
  • 1 cup of cocoa powder
  • 24 small strawberries
  • 1 package of Wilton’s Candy Melts in orange

DIRECTIONS:

  • Wash and thoroughly dry 24 strawberries.
  • Make carrots by melting Candy Melts in microwave in 30 second increments, stirring in between until melted and smooth.
  • Lay parchment paper or wax paper on countertop.
  • Grasping a strawberry by its stem and leaves, dip it into candy melts, spooning melts as close to stem as possible.
  • Set covered strawberry on paper to harden.
  • Once all berries are covered, spoon remaining melts into a zip-top bag and seal. Clip a corner and drizzle lines over the top.

carrot-patch-cupcakes

  • Preheat oven to 350F degrees.
  • Prepare cake mix as directed and divide evenly into 24 cupcake liners in tins.
  • Bake according to package and cool completely.
  • Make frosting by adding butters, powdered sugar and vanilla to a large mixing bowl and beating on high until light and fluffy (3-4 minutes). 
  • Add cocoa powder to frosting and beat on high until well- combined.
  • Use a cookie scoop, or ice cream scoop to place a scoop of frosting on top of each cupcake. 
  • Press this into a bowl of Oreo crumbs, turning the cupcake to make sure all edges are covered.

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  • Press a strawberry “carrot” into the center of each cupcake and spoon a few remaining Oreo crumbs over the bottom of the carrot, to cover it further.

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  • ENJOY!!!!  

carrot-patch-cupcakes

My thoughts: These are delicious little cupcakes! I really love this chocolate buttercream recipe- plus they are so cute! Note that chocolate covered strawberries only stay fresh for a couple of days before they start to get a little soggy/sticky. These last a little longer because they still have their stems attached- but don’t make these cupcakes WAY in advance. I hope you get a chance to try these!!!  Enjoy! ~r

Other Easter treats you might like (click on a photo to see the recipe):

Chocolate Easter Eggs with Peanut Butter FillingEasy Easter cut out cookiesEaster Cheesecake CupsJelly Bean Cookies!!!!

Baby Chick Oreo Pops

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These adorable baby chicks are made with Oreos- a perfect treat for Easter baskets!

Have you seen the chocolate covered sunflower seeds yet??? Oh my goodness. I saw them for the 1st time at Trader Joe’s, and I’ve been on the hunt for new colors ever since! My latest find was at JoAnn fabrics- right at the checkout!

I’ve been experimenting with them on a variety of Oreo pops (coming soon!) and these were a part of those experiments!

Aren’t they cute???

Here is how we made them: (printable recipe here)

(If you have never made Oreo Pops before, refer to our tutorial here.)

INGREDIENTS: (makes 24-30 Oreo Pops)

  • 1 package of Double Stuff Oreo cookies
  • 1/4 cup of Wilton’s candy melts in white
  • 2 bags of Wilton’s candy melts in yellow
  • 1/4 cup of Wilton’s candy melts in dark chocolate
  • Chocolate-covered sunflower seeds in yellow and orange

DIRECTIONS:

(If you want to simplify these- don’t add a stick. Just dip the Oreos using a fork, and skip the following steps for inserting a stick!)

  • Gently twist apart all Oreos.
  • Melt white candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Dip one end of a lollipop stick into the white chocolate, spread a little on the top of the white Oreo filling and then press the stick flat into the center of the filling.
  • Place top of Oreo on, and set on a cookie sheet. When all Oreos have sticks inserted, pop these in the freezer for 15-20 minutes (until they are nice and firmly set).
  • Melt yellow candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Have parchment paper spread on your countertop and have your sunflower seeds ready. 
  • Dip an Oreo into the yellow melts, spooning melts over top and sides. Tap on edge of bowl to get rid of excess and slide bottom of Oreo along edge of bowl to remove drips.
  • Place on parchment paper and while melts are still soft, gently place seeds in place (use photos as a guide). I used a clean tweezers to place these and adjust them. You can add a few flower sprinkles too, if you want! Allow these to harden.
  • Melt chocolate candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Use a toothpick, wooden skewer, or food-grade paintbrush to add little eyes.

  • Allow these to harden completely. 
  • Wrap these up in little cello bags tied with Easter ribbon for a fun treat! These will keep (sealed up) for several weeks.

My thoughts: These are as fun to make as they are cute! Placing all those little seeds can take some time- and it might take you a couple tries to get the hang of it. I was pretty speedy by the end! 🙂 Make these with our fun Flower Oreo pops– or even just dip some in fun pastel colors and add Easter sprinkles. You’ll have loads of fun treats to share! Hope you get a chance to try these! Enjoy! ~r

Other recipes to try at Easter (click on a photo to see the recipe):

Spaghetti and Meatball Cupcakes

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Nothing says “April Fools’ Day!” like these fun spaghetti cupcakes with a yummy chocolate “meatball” on top!

“You put spaghetti on a cupcake?”

Direct quote from one of the kids I offered this cupcake to.

#win

I love April Fools’ Day! When I was little, my mom was always trying to fool us with food. I remember opening up my lunch at school one year and seeing green milk and a sandwich with no meat and an apple with little candy worms coming out of it. I’m sure she was laughing every year when she packed lunch on April 1.

So, I try to be original here on Easybaked. My favorite moments are when I have an idea, I google it, and NOTHING comes up. Believe it or not, that happened to me with Oreo Pops. Nobody had done them when I created my 1st batch!

THIS recipe is not an Easybaked original. It is one I saw all over the internet, and simply had to make for myself!

SO much fun- these just make me smile 🙂

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Here is how we made these little April Fools’ Day treats! (printable recipe here)

INGREDIENTS:

  • One boxed yellow cake mix, plus water, oil and eggs to make according to package
  • 2 sticks (one cup) of salted butter, at room temperature
  • 2 sticks (one cup) of unsalted butter, at room temperature
  • 3 cups of powdered sugar
  • 2 teaspoons of vanilla
  • Yellow food coloring
  • One can of raspberry pie filling
  • 24 Ferrero Rocher chocolates
  • 1/4 cup of white chocolate chips

DIRECTIONS:

  • Melt white chocolate chips in the microwave in 30 second increments, stirring in between until melted and smooth.
  • Spoon this into a small paper or disposable plastic cup and place in the freezer for later.
  • Make cake mix according to box, and divide into 24 cupcake liners in cupcake tins.
  • Bake according to package and cool. Place them into a couple of cake pans so you can move them easily into the fridge.
  • Place butters, vanilla, and powdered sugar into a large mixing bowl and beat on high until very light and fluffy (3-4 minutes).
  • Add a TINY bit of yellow food coloring. Your frosting will already be a touch yellow from your butter, but you want it to be the pale yellow of spaghetti noodles.
  • Place frosting into a large zip-top bag and seal. Clip a corner, or if you have one, add a round decorating tip to a corner before adding frosting to the bag. You can experiment with the size. I liked nice fat noodles better than thinner ones. They were more defined.
  • Pipe random swirls of noodles on the tops of each cupcake. Be careful to not touch the tip to anything or they will smudge and look like frosting rather than noodles! 
  • Place cupcakes into the refrigerator for 15-30 minutes. You want that buttercream to harden up before you place anything on top.
  • Open can of pie filling, and unwrap chocolates.

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  • Remove cupcakes from fridge and place a chocolate into the pie filling. Gently spoon it out and set it on top of frosting “noodles”. I experimented, and it looks more realistic if you leave just a meatball on top, and don’t mess with artistically spooning sauce anywhere else- extra sauce makes it look messy, and you notice that the color isn’t exactly right. You can see how I did this wrong in the photos below:

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  • Once all cupcakes have a “meatball”, pull the cup of white chocolate out of the freezer. Tear away the paper cup- leaving a little circle of white chocolate.
  • Grate this over the top of each cupcake. This is the finishing touch- don’t skip this step 🙂 

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My thoughts: I LOVE these!!!!!!!!!  They were so much fun to make and I was so surprised at how much they really look like spaghetti! Plus they are soooo yummy! Buttercream + raspberries + chocolate = yes please!!!!!! I hope you have a chance to fool someone you love with these delicious little treats this year!!!  ~r

spaghetti and meatball april fools cupcakes

Other fun April Fools’ ideas (click on a photo to see the recipe)

Fried Egg CookiesPoop cookies!Edible Jello Earthworm CupcakesHamburger Cookie!

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