cookie pops | EASYBAKED

Baby Chick Oreo Pops

Posted on April 2, 2017 by Ruthanne

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):

Chocolate Fudge Cut-Out Cookies!!

Posted on May 24, 2013 by Ruthanne

The rich dark cocoa flavor of these cut-out cookies sets them apart as one of the yummiest cookies I’ve ever had!!

This weekend was a special treat — my good friend (and fellow baker/blogger) Megan came to visit me from Pennsylvania. We met in 2010 on a mission trip to Russia and we have been best of friends ever since.

Megan and her mom and sisters create the most beautiful and unique cakes I’ve ever seen, and they blog about life and caking on their blog Happily Ever Cakes. Megan has such great decorating ideas and she promised to share some of her recipes and techniques with me this weekend.

We spent hours in the kitchen (often accompanied with friends who wanted to help and learn too!) It was so much fun, and I’m so excited to share with you all the things I learned!!

Holding our personalized mug cupcakes–technique coming soon to Easybaked!
Such a fun weekend!

I wasn’t sure which project to tell you about first, so I decided to begin by dedicating this post to some truly yummy chocolate cut-out cookies.

Megan wanted to prove to me that royal icing isn’t always a tedious mess…. but honestly, royal icing is a tedious mess no matter what your technique or recipe (in my humble opinion!)

They are cute. Super super cute cookies. But 24 cookies took three of us about 3 hours….which means if I’d done them alone they would have taken me 9 hours….yeah.

So there are a lot of pictures because this will likely never happen again.

We even put some of them on lollipop sticks which was a really fun way to display them.

When Megan suggested a royal icing project I immediately thought of this great family recipe. I’d never made them as a cut-out cookie or attempted to bake them with sticks inserted, but I thought it would be worth experimenting with since they taste SO good. The verdict?? These dense chocolate cookies are easy to cut into shapes and worked great with or without lollipop sticks. The dark cookie really made all the fun colors in our frosting stand out too!

Ready for the recipe? (printer friendly recipe)

INGREDIENTS: (makes 24 large 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)
Wrap in plastic and chill for at least one hour.
Allow cookie dough to soften a little at room temperature
Roll out cookie dough on floured counter. If you are adding sticks, you will want to roll the cookies out thick (about 1/3″)
Cut into desired shapes and place on a parchment-lined baking sheet. Insert lollipop sticks, if desired, by gently pushing stick into cookie about 1- 1 1/2 inches. You will need to arrange cookies to fit with sticks on top of cookie 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 completely before moving- this allows the cookie to “set” around the stick. Even when it is cooled, handle it with care. It takes a little time for the cookie to harden around the stick.
Frost as desired. A simple powdered sugar glaze will be delicious on these, or if you want to get fancy (and have a nice hard surface on your cookie) click here for Megan’s royal icing recipe and instructions for use.

Fun chocolate cookie cut-outs My thoughts: These cookies are SO yummy. I’m not usually a huge fan of cut-out cookies, but these are truly worth the effort of rolling out and cutting! I like them thick- even if you don’t add sticks to make them into pops. They are so much fun all set up in a vase~ what a perfect way to serve cookies at a party! You could wrap these in cello bags and tie them with cute ribbons too- a perfect favor for a wedding or shower! Hope you have fun with these treats!!! Enjoy!! ~r