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Reindeer Oreo Pops!

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Reindeer Oreo Pops!!!
These chocolate covered Oreos are so full of holiday cheer!  Wrap them in little cello bags for a quick and fun Holiday gift!

I confess.  I am addicted to making Oreo pops.  I can’t stop.  They are so easy and fun.  They give me an excuse to buy a package of my favorite cookies.  They make people smile.

Original Oreo pops!!!!!Mummy Oreo Pops!Snowman Oreo PopsLadybug Oreo Pops!

I have the art of “stick-placing” and “dipping” Oreos to coat them in chocolate down.

Click here for a printable sheet that takes you through the basic process step by step.

INGREDIENTS:

  • 1 package of Double Stuff Oreos
  • 2 bags (12oz each) of milk chocolate candy melts (I use Wilton’s)
  • 24 lollipop sticks
  • 1 small bag of mini-pretzels
  • Candy eyes
  • Mini M&Ms

DIRECTIONS:

  • Gently twist apart Oreos.  Some will break.  No stress.  Eat them.
  • Break apart pretzels by using a sharp knife to carefully cut them top to bottom through the center.  Then cut the round tops off, leaving a “Y” shape.
  • Put eyes and red mini M&Ms into small bowls, ready to use.
  • Place candy melts into a bowl.
  • Melt candy melts in the microwave in 30 second increments, stirring between, until completely melted and smooth.
  • Press a lollipop stick into white filling, making an indentation.
  • Dip stick into melted chocolate and spread chocolate on top of white filling.
  • Place stick into indentation and set top of cookie back on, cementing the cookie back together around the stick.
  • Allow chocolate to harden.  If you set cookies on a large plate as you put them together, you can place the entire plate into the fridge to speed the hardening process up.
  • Once hardened, pick the cookie up using the lollipop stick and set into melted chocolate.
  • Spoon melted chocolate over the Oreo to coat it.
  • Gently tap the stick on the bowl’s edge to allow excess chocolate to drip off.
  • Slide bottom of cookie along edge of bowl to remove excess chocolate.
  • Set cookie on parchment or waxed paper.
  • Put pretzel “antlers” into the top of the Oreo, and set two eyes and a nose on the front of the Oreo.
  • Allow chocolate to harden completely.
  • Serve as-is, or tie up in cello treat bags to give as gifts!

Reindeer Oreo Pops!!!
My thoughts:  What to do you get when you combine an Oreo with melted chocolate and salty pretzels?  Deliciousness!!!!!!  Use them as place settings on each plate for Christmas! Make reindeer, snowmen and red/green sprinkle Oreo pops and create a bouquet of pops in a cute Christmas planter for your Christmas celebration!  Use them as stocking stuffers or teacher gifts….the possibilities are endlessly fun!  Enjoy!  ~r


Reindeer Oreo Pops

Chocolate Bonbons!!

 

Thanksgiving is past….shopping has begun…must be time for CHRISTMAS BAKING!!!!!  These fun little fudge cookies take advantage of all the great flavors of Hershey kisses available this time of year and they are SO beautiful on the table!

INGREDIENTS:

DIRECTIONS:

  • Soften Philadelphia cream cheese in microwave until completely smooth.
  • Melt chocolate chips in microwave in 30 second increments, stirring well in between.
  • Add cream cheese to melted chocolate and blend well.
  • Add flour and stir into a thick dough consistency.
  • Flatten about 1 tsp. of dough in your palm, place a kiss in the center and gently wrap the dough around the kiss until it is completely covered.
  • Roll cookie into a ball and place on an un-greased cookie sheet.
  • Bake cookies at 350 degrees for 8-10 minutes.
  • Remove warm cookies from cookie sheet and place on parchment paper.
  • Decorate as desired- like this:

 

From top to bottom:

1.  Mint truffle kisses: Dip 1/2 of cookie in green Wiltons candy melts, drizzle entire cookie with dark chocolate melts.

2. Coconut kisses: Dip top in white Wiltons candy melts, pipe a little bit of dark chocolate melts in the center and top with coconut.

3.  Caramel kisses:  To make a caramel color I mixed white melts with dark chocolate and added a bit of yellow food color.  Dip 1/2 of the cookie in this and drizzle with dark chocolate.

4. Cherry Cordial kisses: Dip top of cookie in white  melts, dab a tiny bit of green melt in the center and pull up to make a cherry stem and add a red sprinkle in the center.

5. (see top picture) Candy Cane kisses: Dip 1/2 of cookie in white melts and drizzle with red and green melts.

My thoughts:  I have become a Hershey Kiss Hoarder because of this recipe.  As soon as I see a new flavor I have to try it in these cookies– and then I buy like 5 bags so that I can have them for this recipe all year long.  All the flavors shown ARE available right now except for the coconut (EASTER, sorry…)…  One note:  the firm centered kisses (coconut, raspberry, mint truffle, candy cane etc.) work best in these cookies, as the soft centered ones tend to leak out a little (see my top picture- I’m missing some caramel 😦 )  These are the perfect bite-sized treat for any kind of occasion and kids have SO much fun wrapping dough around kisses!  ENJOY!!!!  r-

Gingerbread Cut-out Cookies

These gingerbread cookies are my favorite gingerbread cookies ever.  They are a recipe that I got from my grandma (a WONDERFUL cook and baker) many many years ago.  I never tried making them because, well, grandma always made them!  I have wonderful memories of arriving late at their house after a long drive through Christmas traffic and having a plate of these with milk before bed.  My dad and I pretty much ate these by the handful every Christmas season.

My grandma passed away suddenly last week.  When I got back home after the funeral I remembered this recipe and knew I finally needed to try my hand at it- even if it isn’t Christmas yet.  They turned out beautifully and taste just like grandma’s – tasting them reminded me of all the wonderful things I will miss about her.

So, in honor of grandma Ruth- the best gingerbread cookie recipe ever:

INGREDIENTS:

DIRECTIONS:

  • Cream together butter and sugar.
  • Beat in egg, molasses and vinegar.
  • Blend in sifted dry ingredients.
  • Chill 2-3 hours (this is important– the dough is very easy to roll after chilling)
  • Roll 1/8 inch to 1/4 inch thick on a floured counter or board and cut into shapes.
  • Place on greased cookie sheets.
  • Bake at 375 degrees for about 10 minutes.  Check often- take out when cookies have risen and are easily removed from sheet.
  • Frost as desired (I used royal icing from sugar cookies recipe)

My thoughts:  Thanks grandma- for all the fun and memories and yummy home cooked meals– and most of all for all the love though all of my years.  Someday we will all meet together again in heaven.  Love you…

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