Tag Archives: cookies

German Apple Torte (Apfelkuchen)

Posted on December 4, 2025 by Ruthanne

I married into this recipe. My very first time visiting my husband’s grandma Gisela (Gisi, to us), she made this unbelievably delicious apple cake. I don’t even like cooked apples, but I politely took a piece and LOVED it!!!

With all of my heart, I believe we need to carry the recipes of the ones we love forward into new generations. I’ve featured recipes from both of my grandmas, my aunts and my mom here on the Easybaked blog, and I knew that this recipe needed to be shared with the world. Last week, grandma Gisi patiently explained her recipe (translated from German) so that I could try it, and the results made me smile.

This was how she greeted us on our visit last week- the birthday we were celebrating was my husband’s.

Grandma Gisi grew up in Neumarkt, a town in Bavaria, Germany. Her aunt Minni used to make this cake, and now she has made it for her own family occasions for years. To me, it feels like shortbread or butter cookies with a big sweet layer of tart apples in the middle. Is it a cake? A torte? It’s like nothing I’ve ever had before and it’s delicious!

Want to try it? Here’s the recipe (in English!!!) (printable recipe here)

Ingredients:

  • 12 medium McIntosh apples, peeled, cored and thinly sliced
  • Juice from one lemon
  • 3-4 Tablespoons of water
  • 1 1/3 cup of granulated sugar (divided into two 2/3 portions)
  • 2 teaspoons of cinnamon
  • 2 3/4 cups of flour (may need a little extra if dough is sticky)
  • 2 sticks of butter plus 2 Tablespoons, softened to room temperature
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 Tablespoon of baking powder
  • 1/4 cup of powdered sugar (to sift over the top of cake)

Directions: (pay attention to my extra notes!)

  • Preheat oven to 350 degrees
  • Prepare a 26cm (or 10 inch) springform pan by spraying it with cooking spray.
  • Place prepared apples, lemon juice, 2/3 cup sugar, and cinnamon into a large pot and cook over the stove on medium heat, stirring to prevent them from burning.
  • Cook apples until they are softened but not mushy and set aside. *Note: the amount of water needed depends on the size of your apples, so if your mixture is soupy after cooking (small apples), spoon some of the liquid away until the apples are still covered in a light sauce, but not dripping with it.*
  • In a mixing bowl, cream together butter with 2/3 cup sugar, and add eggs and vanilla.
  • Add flour and baking powder, and mix until combined.
  • Knead dough together with your hands until it is smooth. Start with 2 and 3/4 cups of flour and if it is sticky, add a little extra flour until it is a nice roll-out cookie dough consistency.
  • Divide dough into 2 equal parts, and press one part into the bottom of your springform pan, pushing the edge up a little along the sides (to hold the apple filling in a bit). Think cookie- not cake. I was surprised at how thin the layer of dough was, but it rose some in the oven.
  • Bake this bottom layer at 350 degrees for about 12 minutes to firm it up a little.
  • Remove from oven, pour apple filling in and spread it to cover the base.
  • Press bits of the remaining dough flat with your hands and lay it on the top of the apples, pinching together each section to form a complete layer of dough on top of the apples. *Note: This step sounded difficult to me, so I simply rolled a 10 inch circle of the dough on parchment paper using a rolling pin, and flipped it over the apple layer like a pie crust*
  • Bake at 350 degrees for 20 minutes (when you can see that it is beginning to brown a little on top, it is done).
  • Cool and sift powdered sugar over the top before serving.
  • Enjoy!

My thoughts: Other than the apple prep, this cake is really simple to make. Grandma Gisi told me that to make this cake the correct German way, you really need to purchase a 26cm springform pan. I found that a 10 inch one worked fine as well, but if you want to stay true to the original recipe, you should get that 26cm pan 🙂 I really hope you try and enjoy this delicious cake! Recipes from grandma are always the best!

Other delicious family recipes you might want to try (click a photo to see the recipe):

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Gum Ball Machine Oreo Pops

Posted on July 22, 2025 by Ruthanne

These fun little gum ball machines aren’t filled with gum balls, but with a yummy Oreo! Easy to make, these little treats are sure to bring smiles!

It’s no secret that we love to try new versions of Oreo Pops around here. In fact, the very first time I tried making cake pops (an utter, embarrassing failure), I had the thought… maybe I could put a cookie- like an Oreo- on a stick and dip it in chocolate instead! I searched the internet for an example of this and couldn’t find anyone else who’d tried it. Does this mean I invented the Oreo Pop? Maybe. Or I did a bad job on Google searching them! 🙂 In any case, from that day in 2012 on, we have turned all sorts of things into Oreo Pops! The sprinkles were the inspiration for these. Every time I used them, they reminded me of little gum balls! The basics of how to create an Oreo Pop live on in my original recipe. The only thing I have changed is a little freezer time to harden the stick in place before dipping.

Let’s make these! (printable recipe is found here)

INGREDIENTS:

  • One package of Double Stuf Oreos
  • 2 (12oz.) bags of Wilton White Candy Melts
  • 24 Lollipop sticks  (I like the 6-8 inch ones)
  • Small, round sprinkles (for the gum balls)
  • Silver dragees (for top knob)
  • White heart sprinkles (Or you could use squares too- for the coin slot)
  • Dots Candy (for the stand)

DIRECTIONS: (to see pictures, refer to my original “how-to” post here)

  • Carefully twist apart all of the Oreo cookies.
  • Using one of the pop sticks, make an indentation in the white filling of each cookie.
  • On the rest of the sticks, slide one red Dots candy about an inch down the stick. Yes, it is sticky, and leaves a trail of red on the stick, but this part will go inside the Oreo.
  • Melt the Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
  • Dip the end of one stick into the melted white chocolate, drizzle a little in the center of the white cookie filling and then gently press it into the indentation made, making sure that the Dots Candy is right up against the bottom of the cookie.
  • Place the top of the cookie back on and allow white chocolate to harden (5 minutes or so), cementing the cookie back together with a stick inside. (I like to place all the cookies on a small baking sheet and set them in the freezer for a few minutes to really firm them up before dipping)
  • Holding the stick, lower the entire Oreo into the bowl of melted white chocolate, spooning it over the top and sides to cover it completely, but being careful to not get too much on the Dots Candy.
  • Allow the excess chocolate to drain off, and slide the bottom of the cookie against the lip of the bowl to remove excess. Then, gently place the covered Oreo on a piece of parchment paper to harden.  
  • Immediately (before the candy melts harden!), sprinkle the gum ball sprinkles on the bottom half of the Oreo pop, and set a dragee on the top.
  • Allow the pops to harden completely.
  • Use a little bit of the melted white candy melts to “glue” the heart sprinkle on the front of the Dots candy. Allow this to harden as well.
  • Eat and enjoy!!!

My thoughts: I love these little cuties! They make me smile. How fun would a mason jar of these be at a Birthday party?!? You can easily put a cello bag over each pop and tie them with a ribbon to share! I really hope you try these and enjoy them! ~r

Want to try some of our other Oreo Pops? We have a whopping TWENTY FOUR varieties on the blog- plus a couple of cute not-on-a-stick Oreo creations (scroll here to see them all)- but here are just four of my favorites (click on photo to see recipe):

Snowman Pops
Lil’ Chick Pops
Spider Pops
Cookie Monsters!!

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Happy Flower Cookies

Posted on August 22, 2021 by Ruthanne

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These delicious cookies will make you smile anytime of the year! With a touch of coffee in the cookies, and crunchy chocolate-covered sunflower seeds on top, they are also really delicious! 

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Confession: I made these last spring jotted down the recipe as I created, brought them to a party where they got rave reviews, and then got so busy with summer that I never sat down to share the recipe with you all! So here (finally!) you go! 

I absolutely love these cookies. In March, I tweaked my favorite chocolate cut-out cookie to make Bailey’s Irish Cream Cookies. They were soooo yummy that I wanted to keep tweaking them and try a variety without the Baileys. This is the result, and they are such a soft, delicious cut-out cookie. Goodness. They are exceptional at keeping their shape when cut (I just did circles, but you could make these in any shape). I just iced them with royal icing, but the sky is the limit with flavor combinations you could use. This recipe is a keeper in our house! 🙂 

Here is the recipe (printable version): 

INGREDIENTS: (makes about 20 medium cookies)

Cookies:

  • 1 (1/2 cup)stick of butter (softened)
  • 3/4 cup of sugar
  • 2 eggs
  • 1 Tablespoon of half and half
  • 1 Tablespoon of vanilla
  • 2 Tablespoons of instant coffee granules
  • 2 to 2 1/2 cups of all purpose flour
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of baking powder

Icing:

DIRECTIONS:

Cookies: 

  • Cream together butter and sugar in a large mixing bowl.
  • Mix in eggs.
  • Place half and half and instant coffee granules together in a small cup. Mix until coffee dissolves.  Add this mixture to the batter and combine well.
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough).
  • Preheat oven to 350F degrees.
  • Roll out cookie dough on floured counter.  
  • Cut into circles (or whatever shape you want!)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 completely before removing cookies from paper.

Icing: 

  • Beat together all ingredients and add powdered sugar until it becomes a thick glaze consistency. 
  • Place about 1/3 of icing in a zip-top bag fitted with a small round piping tip. 
  • Pipe icing around edges of cookie and allow this to harden.
  • Add water to remaining icing until it is a little thinner than the edge icing. Place it into a second zip-top bag fitted with a small round piping tip. 
  • Fill center of cookie with icing, spreading it to the edges that have hardened. 
  • Before icing is completely hard, set sunflower seeds and pearl in the shape of a flower.
  • Allow icing to harden completely.
  • Enjoy!!!

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Aren’t they fun??? Once the icing fully hardens on these, you can stack them up without worrying that the icing will get messed up (the joy of royal icing). As you can see… I am no professional at piping a perfect circle… so no worries if you are not experienced- they will still be beautiful!  Flower Cookies 1

My thoughts: I’m glad to finally be sharing this with you all! I figured I’d better get this out to you before fall hits and all things are pumpkin and leaves 🙂 I hope you get a chance to try these cookies- I really think you will love them! Enjoy! ~r

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Since I am so late in sharing this… how about some fun back-to-school/ make your kids smile ideas? Just click a photo to see the recipe! 

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Peppermint Mocha Cookies

Posted on February 1, 2020 by Ruthanne

Brighten up your February with these cheery peppermint mocha cookies!

Sweet peppermint icing over dark chocolate coffee cookies? Yes please!

Just in time for Valentine’s Day, these cookies didn’t last long in our house, and my husband is already hoping I will make them again. Not too sweet, but full of rich espresso and peppermint. I think you’ll love them.

Want to know how to make them?
Here you go. (printable recipe)

INGREDIENTS: (makes 36 medium cookies)

Cookies:

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

Icing:

  • 4 cups powdered sugar
  • 3/4 cup water
  • 3 Tablespoons meringue powder
  • 1/2 teaspoon peppermint extract
  • a little pink food coloring gel
  • sprinkles or white chocolate to make the design on top

DIRECTIONS:

Cookies: 

  • Cream together butter and sugar in a large mixing bowl.
  • Mix in eggs and then cocoa.
  • Place vanilla and Espresso Powder together in a small cup until coffee dissolves.  Add this mixture to the batter and mix until completely incorporated.
  • 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
  • Preheat oven to 350F degrees.
  • Roll out cookie dough on floured counter.  
  • Cut into 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 completely before removing cookies from paper.

Icing: 

  • Beat together all ingredients and add powdered sugar until it becomes a thick glaze consistency. 
  • Place in a zip-top bag fitted with a small round piping tip. 
  • Pipe icing around edges of cookie and allow this to harden.
  • Fill center of cookie with icing, spreading it to the edges that have hardened. 
  • To make coffee or heart design, pipe lines on top of cookie with white chocolate, and pull a toothpick through to form design. Otherwise (much easier!) sprinkle with some crushed peppermint or heart sprinkles!
  • Let icing harden and ENJOY!!!

My thoughts: These are easy to make, and they keep in an air-tight container for at least a week (and freeze well). I spent way too much time making coffee froth designs on the top, and when I make them again they will just have sprinkles. I really hope you get a chance to try these!!! Enjoy! ~r

Other cute Valentine’s Day ideas to try (click on photo to see recipe): 

 

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Fall Peanut Butter Crisps

Posted on November 1, 2019 by Ruthanne

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These beautiful fall cookies are special– not just because they are salty, sweet, crispy deliciousness– but because they use up your kids’ Halloween candy!!!!

So… Halloween is over, and you are likely in possession of more candy than you know what to do with. The chocolate will be gone in days, and then the name-brand candy will slowly get picked away at. But there are always those candies that sit in the bottom of the plastic pumpkin until Thanksgiving. For me, those candies were always Bit-o-Honey and the bright orange and black-wrapped “Peanut Butter Kisses“. These are a candy that only seems to make an appearance at Halloween. A combination of taffy and peanut butter, they just always seem to make the left-over candy list.

But not any more!!!  Go ahead, dig through all of that Halloween candy and pull these little guys out- they make the best filling for these beautiful cookies!

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You can also grab other candies to fill these cookies with- rolos, kisses, peppermint patties, mini snickers… all work in this recipe! I actually began making these crisp cookies with Rolos about 5 years ago at Christmas.

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Want the recipe? Here it is!! (printable version)

Ingredients: (makes 20 cookies)

  • 40 Ritz crackers
  • 20 Peanut Butter Kisses (or other small candy that melts at a low temperature)
  • 1 bag of Wilton’s dark chocolate candy melts
  • 1 chocolate transfer sheet (I used 12×16″, and I got mine here). 

Directions: 

  • Preheat oven to 350F degrees. 
  • Place 20 Ritz crackers on a cookie sheet, bottoms up. 
  • Unwrap all 20 peanut butter kisses, and set one on each Ritz cracker. 
  • Place cookie sheet in oven for about 4-5 minutes- check! Candy should be soft but not completely melted. 
  • Remove from oven, and place Ritz cracker, bottom side down, on top of candy and press to spread candy to edge.

 

  • Place entire tray in freezer to chill for a few minutes.
  • Melt chocolate candy melts in a bowl in the microwave for about 2-3 minutes, stirring once every 30 seconds, until completely melted and smooth.
  • Place parchment paper on a cookie sheet (that fits in your freezer!)
  • Cut chocolate transfer sheet into 20 squares.
  • Take a cookie, place it in the melted chocolate and cover it completely. Use a fork to pick it up and tap on the side of the bowl until all excess chocolate drips off the bottom. Slide bottom along edge of bowl, and using fork, slide onto parchment paper.

  • Immediately place chocolate transfer sheet square on top of the melted chocolate (you’ll need to put the rough side down- the smooth side up) and gently press it into contact with the entire top of the cookie. Repeat 20 times.

  • Place entire cookie sheet into the freezer for 5 minutes or so. As soon as you remove it, gently peel off the transfer sheet from each cookie- and enjoy!!!

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My thoughts: There are three things that I love about these cookies…

  1. They are EASY to make- they take almost no time but look so fancy!
  2. They are CHEAP to make- the Ritz crackers and peanut butter candies are really inexpensive (I got mine at the Dollar Store), the chocolate isn’t too costly, and the transfer sheet is like $4.40, but SO worth it! (you could use sprinkles instead, to cut the cost even more though!)
  3. They keep for a long time. Put these little guys in cello bags, tie them up, and use them to decorate your place settings at Thanksgiving! 

They also can use a variety of candies up- and you can decorate them so many fun ways! 

Fall Peanut Butter Crisps3

Go – find your kids’ candy and re-purpose it into these beautiful, crunchy, deliciously salty but sweet treats!

Need other ideas for using up that Halloween candy? This is a project we have a few ideas for! Click on a photo to see the recipe.

 

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Peanut Butter Spider Cookies!

Posted on October 2, 2019 by Ruthanne

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These deliciously creepy little spider cookies are special…. because the peanut butter cookies they sit on only take THREE ingredients, and are the best peanut butter cookies I’ve ever tasted!

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I’ve seen these cute little guys pop up online, and I’ve wanted to make them with my favorite (super-easy!) peanut butter cookies for more than a few years. They are a cute addition to any Halloween party, delicious, and sooooo easy to make. Want to know how? Here you go: (printable recipe)

Ingredients: (makes about 24 cookies)

  • 2 cups peanut butter (creamy)
  • 2 cups granulated sugar
  • 2 eggs
  • 24 Lindt chocolates
  • 1 cup of Wilton candy melts in milk or dark chocolate
  • 48 candy eyes

Instructions:

  • Preheat oven to 350F degrees
  • Place peanut butter, sugar and eggs into a mixing bowl and stir until well combined.
  • Use a cookie scoop to place 2 inch balls onto a cookie sheet covered in parchment paper. 
  • Bake at 350F degrees for about 12 minutes (cookies will still be soft in the middle). 
  • Remove from oven and use a tart shaper or the rounded back of a measuring spoon to press a small round indentation into the center of the cookie (so the chocolate spider has a place to sit!).
  • Bake another 2-4 minutes and remove from oven. Slide parchment paper off cookie sheet with the cookies still on top and cool completely. 
  • Melt candy melts in the microwave in 30 second increments, stirring between. 
  • Use a toothpick to put a little melted chocolate on the back of your candy eyes and attach them to the Lindt chocolate. Allow these to harden. 
  • Place the rest of the melted chocolate into a zip-top bag. Seal it up and cut a small corner off. Squeeze the bag and pipe legs on the top of each cookie. 
  • Add a bit of chocolate in the center of each cookie and set a Lindt “spider body” on top. 
  • Allow all chocolate to harden and ENJOY!

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My thoughts: What’s not to like about these?!? A super-easy peanut butter cookie, plus chocolate? SO fun! Too busy for spiders? Just make the cookie part. You could have warm peanut butter cookies in like 20 minutes from RIGHT NOW. Aaaand…. go!

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Looking for other fun Halloween treats? Here are a few- just click the photo to see the recipe!

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Epic Monster Cookies!

Posted on September 8, 2019 by Ruthanne

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Every once in awhile I run into a dessert that I simply HAVE to try making. These cookies are that dessert. Recently, my husband and I were invited to be a part of a good friend’s wedding in Georgia. At the rehearsal, the groom’s mom handed out little bags filled with these cookies… and the rest is history. I’ve had monster cookies before… but I’ve never had ones that tasted this good! Thick and full of oats- kind of like the oatmeal no-bake cookies… but better. Seriously– you need to try them!

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So I got the recipe from Debbie Howard, mom of my recently married friend Josh. It was a really old recipe in one of those church cookbooks where everyone submits recipes. It had alterations scribbled all over the recipe, so it took me three tries, but I finally perfected the recipe. You need to make these exactly as instructed though- or they won’t work as well- and believe me- when they work….? Epic. Cookies.

My biggest mistake was not refrigerating the dough before scooping them out- and they flattened into thin crispy puddles :/ You need to refrigerate- so give yourself at least 2 hours extra time for that. Otherwise, they are fairly easy cookies and worth every bit of effort!!  Want the recipe? Here you go! (printable recipe)

INGREDIENTS:

  • 1 cup sugar
  • 1 cup brown sugar
  • 1 stick of butter (softened to room temperature)
  • 3 eggs
  • 1 ½ cups of extra crunchy peanut butter
  • ¾ tsp salt
  • 2 tsp baking soda
  • 5 cups oatmeal (old-fashioned kind- not instant!)
  • ½ cup M&Ms
  • ½ cup chocolate chips
  • ½ cup chopped pecans
  • 1 tsp vanilla

DIRECTIONS:

  • In a large bowl, beat butter and sugars together and add eggs and vanilla. Beat until smooth.
  • Add peanut butter and beat together until well combined.
  • In a separate large bowl, toss salt, baking soda, oats, pecans, M&Ms and chocolate chips together.
  • Add bowl of dry ingredients to wet and mix well.
  • Cover and refrigerate for about two hours (you must do this, or the cookies will spread thin and crunchy when baked). Dough should be just hard enough to still scoop, so test the time a bit, as refrigerators vary in temperature.
  • Preheat oven to 365F degrees.
  • Use a large cookie scoop or ice cream scoop to place cookie dough on a parchment paper- covered cookie sheet. Roll them smooth with your hands and then flatten them a little bit before baking. Leave room between cookies to allow them to spread a little. 
  • Bake at 365F degrees for 10-12 minutes. They should be just turning brown on top when you remove them. 
  • Slide cookies off sheet, still on parchment paper, and allow them to cool on counter- they will seem fragile until they cool and harden up.
  • Enjoy!

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My thoughts: Well, I already said this once, but these are really delicious cookies. They are thick and chewy and so peanut-buttery! Store them in an air-tight container and they keep for a long time (we are still eating ours a week later!) Enjoy! ~r

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We have other epic cookies here- click on a photo to see the recipe!

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Dark Chocolate Almond Bites

Posted on August 5, 2017 by Ruthanne

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These little clusters of almond, coconut and dark chocolate will satisfy your sweet tooth without wrecking your diet!

I’ve been trying to eat healthier this year, and so far I’m doing really well (even with a baking blog!). My friend Laura and I walk each day and when we do we talk a lot about things we crave that could be made healthier. She was telling me that she craves chocolate so much that she takes a few dark chocolate chips and adds some almonds for a snack each night. I was in the process of making some coconut cut-out cookies and I had extra toasted coconut. We started brainstorming ways to make a cookie with relatively low calories and carbs. This is the result 🙂 They are delicious (!!) and as far as I can tell, they are about 85 calories each and 6 carbs. Which is perfect. Just perfect.

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They aren’t very pretty- but who needs pretty when you can have yummy and relatively healthy? 🙂

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

INGREDIENTS:

  • 1 cup of toasted coconut (buy it toasted, or toast your own…)
  • 1 cup of lightly salted, roasted almonds
  • 2 plain rice cakes
  • 1 cup of dark chocolate chips

DIRECTIONS:

  • Place toasted coconut and almonds in a food chopper and chop to small pieces. Place in a mixing bowl.
  • Crumble up the 2 rice cakes into very small pieces and add to bowl.
  • Melt chocolate chips, and pour them over the top of mixture. 
  • Stir until well-blended and then use a medium cookie scoop to spoon out evenly-sized cookies onto a parchment paper- covered cookie sheet. (My batch made 22, and calories and carbs were calculated accordingly.)
  • Place cookie sheet in refrigerator until cookies harden up. Enjoy! 

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My thoughts: These are really, really good. I bagged mine up in individual cello bags and tied them shut with a twist tie. That way, I wasn’t tempted to eat more than one at a time! These are a perfect “gotta have some chocolate” treat. Lots of protein from the nuts, healthy oils from the coconut, and a little bit of crunch from the rice cakes. Enjoy! ~r

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Other yummy (slightly less healthy!) cookie recipes here at Easybaked (click on a photo to see the recipe):

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Smoke Bomb Oreo Pops!

Posted on June 17, 2017 by Ruthanne

These adorable smoke bomb Oreos will be the hit of your July 4th parties!

It’s hard to believe that July is just around the corner– but it is! I love summer, and making fun patriotic treats always reminds me of pool parties and days at the beach on Lake Michigan 🙂 I made smoke-bomb brownies last year, and they were such a hit that I decided to turn them into Oreo pops this year!

Cute, yummy and SO easy to make ahead and have ready for all your summer celebrations!

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

INGREDIENTS: (makes about 30 pops)

  • One package of Double Stuff Oreos
  • 2 bags of Wilton’s candy melts in red
  • 1/4 cup of Wilton’s candy melts in white
  • Twizzlers Pull-n-Peel licorice in red/white/blue (or licorice strings of another variety)
  • Large star sprinkles
  • Tiny star spinkles

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).
  • While these chill, cut licorice strings into about 30 (1 inch) segments.
  • Melt red candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Dip the end of a licorice string into the red melts and then set flat against a large star sprinkle and allow this to harden- this will basically “glue” the star onto the end of the licorice. 
  • Gently dip chilled Oreo in red 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 end of licorice into the top of the Oreo and sprinkle with tiny stars.
  • Allow everything to harden up, and then slide each pop into a small cello bag and tie with ribbon (alternatively, store in an airtight container with parchment paper as layers between).
  • Enjoy!

My thoughts: These are easy little treats to make- and they have OREOS inside- so they are delicious too! (If you have never made Oreo Pops before, check out our tutorial here.) ENJOY!

Other fun and very patriotic desserts for your July: (click on photo to see recipe)

 

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Spring Flower Oreo Pops!

Posted on May 6, 2017 by Ruthanne

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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