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Oreo Flower Pops!

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Oreo Flower Pops!These cheery little Oreo Pops are sure to brighten anyone’s day, and they are SO easy to put together!

I know…another Oreo Pop!!!  I can’t stop sharing them with you– they are just so fun!  I have another one in the works for a few weeks from now too!  I’m in love with these fun little treats!

If you’ve been a fan of Easybaked for any time at all, you have seen (and maybe tried!) lots of these little bits of happiness on a stick, but if you are new here, let me share with you a pdf that will help you make the perfect Oreo Pop:  How to make an Oreo Pop.

Flower Oreo Pop

Here (once again!) is the recipe: (printable version)

INGREDIENTS:

  • One box of Double Stuff Oreos
  • Two bags of Wilton’s candy melts in any colors you choose
  • M&Ms (I used the pastel kind- but any will work!)
  • Mini chewy Sweet Tarts (or any other small candy for the center of the flower)
  • 24 lollipop sticks

DIRECTIONS: 

  • 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 Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
  • Dip the end of one stick into the melted Candy Melts, 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 Candy Melts 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 Candy Melts, spooning it over the top and sides to cover it completely.
  • Allow the excess  to drain off and gently place covered Oreo on a piece of parchment paper.
  • Before the Candy Melts harden, place M&Ms and Sweet Tarts on top in a flower pattern.
  • Allow Oreo Pop to harden completely
  • Cover in a treat bag and tie with a ribbon
  • Enjoy!!

Flower Pot Oreo Pops

My thoughts: These are easy to make, beautiful to share, and yummy to eat!  Don’t they look cute in a bouquet?  Fall is almost here, celebrate the last bits of summer with these cheery little treats!  Enjoy! ~r

More fun recipes from easybaked:

Chocolate cut-out cookiesCookie Dough Whoopie Pies!Cinnamon Roll Cheesecake!!German Chocolate Pie

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Fudge Stripe Cookie Cups

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Fudge Stripe Cookie cups

These dark chocolate cups have a surprise inside: a crunchy little fudge stripe cookie!

I just love those fudge stripe cookies.  Even when I am trying to watch my calorie intake, I get the little 100 calorie packs as a treat.  They are just soooo yummy!  Those little mini cookies were the inspiration for these cookie cups.  They fit perfectly inside, and make for a wonderful surprise when you bite into one!

Fudge Stripe Cookie Cups!

So much fun!  Best use of diet food  EVER!

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

INGREDIENTS: (makes 44-48 mini cookie cups)

  • 1 stick (1/2 cup) butter, softened
  • 3/4 cup of granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup of unsweetened cocoa powder
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • One box of Keebler Mini Fudge Stripe cookies
  • One tub of vanilla frosting.
  • A little bit of melted chocolate to drizzle on top, if desired

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Make cookies by combining butter, sugar, egg, vanilla and cocoa powder and beating until completely combined.
  • Add other dry ingredients gradually, mixing with beaters until too heavy to beat. Use clean hands to knead dough into a soft ball.
  • Use a small cookie scoop (I used a scoop that holds 1/2 Tablespoon of batter) to portion out your dough into mini muffin tins that have been sprayed with non-stick spray.
  • Use a tart shaper or a wooden spoon to press the dough into a cup shape (really, the tart shaper works best for this and you will use it again- I use mine all the time!)

Making cookie cups

  • Bake at 350F degrees for 7 to 8 minutes and remove from oven.
  • Press centers in a second time with the tart shaper and allow them to cool for just a couple of minutes.
  • Use a small paring knife to pop each cup out and allow them to cool completely on the counter.
  • Place one mini Fudge Stripe Cookie to each cup
  • Spoon frosting into a small bowl and microwave for 20-30 seconds, until soft.  Stir until smooth.
  • Spoon frosting into a sturdy zip-top bag and clip a corner off.  Pipe frosting over cookie to the top of each cup

Fudge Stripe Cookie Cups!

  • Pipe chocolate stripes on top to decorate.
  • Allow frosting to firm up.
  • Enjoy!

Fudge Stripe Cookie Cups

My thoughts:  These are SO easy to make and such cute little desserts.  I’m addicted to desserts that surprise you when you bite into them- and these do just that!  I hope you enjoy making and sharing these fun little treats!  Enjoy!! ~r

Fudge Stripe Cookies1

Other cookie cup dessert recipes:

Salted Caramel Cookie Cup!!!Pecan Pie cookie cups with dark chocolateSeven Layer CupsMelted Smores cup

 

Triple Chocolate Truffle Cups

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Triple Chocolate Truffle Cups

Delicious dark chocolate cookie cups filled with melted milk chocolate and a white chocolate truffle.  Yum.

I love little mini desserts.  I used to work for a hospital and they would have a big, fancy Christmas party every year.  My favorite part was all the adorable little desserts at the end.  You can try like 8 of them for the calorie price of one big dessert!

This is an adorable (easy to make!) mini dessert.  Perfect for showers, receptions, tea parties and any occasion that calls for a little bit of “fancy” dessert.

The cookie cups use my favorite chocolate cut-out cookie recipe (pressed into a cup!), melted chocolate and a Lindt White Chocolate Truffle. Quick, easy, and delicious!

Triple Chocolate Truffle Cookie Cups!

Here’s the recipe: (printable version)

INGREDIENTS: (makes about 48 mini desserts)

  • 1 stick (1/2 cup) butter, softened
  • 3/4 cup of granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup of unsweetened cocoa powder
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 bag of Wilton’s milk chocolate Candy Melts (if you want to melt higher end chocolate for this, feel free!)
  • Approximately 48 Lindt White Chocolate Truffles (Walmart has them in large boxes of 60, for a reasonable price)

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Make cookies by combining butter, sugar, egg, vanilla and cocoa powder and beating until completely combined.
  • Add other dry ingredients gradually, mixing with beaters until too heavy to beat. Use clean hands to knead dough into a soft ball.
  • Use a small cookie scoop (I used a scoop that holds 1/2 Tablespoon of batter) to portion out your dough into mini muffin tins that have been sprayed with non-stick spray.
  • Use a tart shaper or a wooden spoon to press the dough into a cup shape (really, the tart shaper works best for this and you will use it again- I use mine all the time!)

Making cookie cups

  • Bake at 350F degrees for 7 to 8 minutes and remove from oven.
  • Press centers in a second time with the tart shaper and allow them to cool for just a couple of minutes.
  • Use a small paring knife to pop each cup out and allow them to cool completely on the counter.
  • Melt candy melts in a microwave safe bowl, in the microwave, in 30 second increments, stirring in between until melted and smooth.  
  • Pour melted chocolate into a sturdy zip-top bag.  Zip it closed and clip a corner off.
  • Unwrap all of your Lindt truffles.
  • Carefully pipe warm chocolate into each cookie cup, filling each one about half way.
  • Gently press a truffle into the center of each chocolate-filled cup, allowing the warm chocolate to squeeze up around the edges (yum!)
  • Drizzle any left-over chocolate over the tops of the mini-desserts and allow them to cool and harden completely.
  • Enjoy!!!

Triple Chocolate Truffle Cookie Cups!!!My thoughts: Well, you can see for yourself what happens when you bite into this little dessert. Pure deliciousness!!!! Those truffles are so good.  Mine got a little melted before I cut one in half– but all that soft white chocolate….!!! They make this dessert a touch pricey- but they are SO worth the cost!  If you want to make a smaller batch just cut the cookie recipe in half.  I hope you get a chance to try these- I am filing this recipe away for the next time I need something little for favors or a mini dessert table.  These are perfect for both!  Enjoy!!!!  ~r

Triple Chocolate Truffle Cups

Other mini desserts you might enjoy:

Melted Smores cupDark Chocolate Ganache CupcakesKoolaid truffles!!Mini Pineapple Upside Down Cakes

Gone Fishing Oreo Pops!

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Goldfish Oreo Pops!

These adorable Goldfish Oreo Pops are as tasty as they are cute!  A little salty, a little sweet.  Perfect, and just in time for Father’s Day!

We had fun announcing our new recipe cards to you this morning!!! Here’s another big Friday surprise!

A few weeks ago I told you all that I had big news to share~ well, today I’d like to announce the publication of my first cookbook!  Many of you have asked about if and when I would publish a cookbook, and last fall I was asked by Warner Press Publishing to write a cookbook devotional for kids.  This isn’t a traditional cookbook (sorry to those of you hoping for that!) but I am SO excited about this project!  I will include more about it at the end of this post.

This is one of the recipes featured in the cookbook.  It’s a fun hands-on project for kids to do with parents, grandparents or Sunday school teachers.  In the book, it includes a devotional about being “fishers of men” to do after the treats are made.

You know how I am about Oreo Pops. Addicted.

Goldfish Oreo pops!

These are really fun and the salty crackers are AMAZING with the sweet cookies!

Here’s the recipe: (printable version)

INGREDIENTS:

  • One package of Double Stuff Oreos
  • 2 (12 oz.) bags of Wiltons Candy Melts in light blue
  • 1 (12 oz.) bag of Wiltons Candy Melts in white (optional)
  • 24 Lollipop sticks
  • 24 goldfish crackers
  • ¼ c. brown sugar
  • Small pearl decorating sprinkles
  • Small treat bags and ribbon, if you want to package them up to give away.

DIRECTIONS: (Need a little visual help?  Click here.)

  • Carefully twist apart all Oreo cookies.  Do this slowly and gently- and expect that some will break. 
  • Melt about ½ cup white candy melts using a microwave-safe bowl in the microwave in 30 second increments, stirring between until completely melted and smooth.

Note: I use white to match the white Oreo filling, if you aren’t particular about the inside of your Oreo being blue, you can just melt a little of the blue to use inside.

  • Use a lollipop stick to make an indentation in the white filling of an Oreo.
  • Dip the end of the stick into the candy melts, spread a little on top of the white filling and then press the stick into the indentation.
  • Place the top of the Oreo back on and allow the candy melts to harden and cement the cookie back together with the stick inside.
  • While you wait, melt your blue candy melts in the same manner as you melted the white, stirring until completely smooth.
  • Once the cookies are firmly hardened back together, pick one up (using the stick) and dip it into the bowl of blue candy melts. 
  • Spoon candy melts over the top and sides.
  • Gently lift the Oreo out of the candy melts, and tap the stick on the side of the bowl to allow the excess melts to drip off.
  • Slide the bottom of the Oreo against the edge of the bowl to remove excess candy melts.
  • Gently set the coated Oreo on clean parchment or wax paper.
  • Immediately, set a goldfish in the center of the cookie, sprinkle brown sugar at the bottom, and place little pearl “bubbles” over the goldfish.  Use my photos to help you with decorating.
  • Do this with each cookie and then allow them to harden completely.
  • Serve as-is, or package up for giving away by sliding each cookie into a little treat bag and tying with a ribbon.

Goldfish Oreo Pop!

My thoughts: I will forever be presenting you with new Oreo Pop ideas.  I love them.  These just make me smile. ~Enjoy!!!!!

Now, about this cookbook… 🙂

Life is Sweet!!!It is a little surreal to see my name as an author of a book- and SO exciting!  Two of my biggest passions are my love of God and my love of baking, and this cookbook combines them both!  I’m traveling to Atlanta in a week to attend the ICRS convention and debut the book.  It will be available to purchase on the 1st of July.

This is a book that brings truths from the Bible into the kitchen- it is such a perfect book for parents, grandparents, Sunday School teachers and other mentors to use with kids.  I’ve done several recipes with kids here on the Navajo Nation and we have had SO much fun.  I still hear kids talking about the lessons they learned during those times in the kitchen.  Even the boys had fun~ with recipes about ugly cookies and rabbit poop, there’s lots of laughter!

To pre-order the book on Amazon, just click here. To order on Warner Press, see a demo video, or learn how to promote this at your church, visit:

http://warnerpress.org/books/lifeissweet/.

We are also opening a “Store” page here on the site, to make it easy for you to find the products that feature Easybaked recipes and photography.  Just check the tabs at the top of the site!

When I started this blog 3 years ago I would never have guessed how many opportunities would come from it.  I’m so thankful to each of you for being a part of this community, and so thankful to God for opening up opportunities I couldn’t have even imagined existed for me!

Now go make fish cookies!  {hugs} ~r

Warner Press Copyright Statement

Hole in One Cupcakes!!

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Hole in One Cupcakes!!What do you get if you cut a hole in a cupcake and fill it with a Lindt white chocolate truffle?   A perfect Father’s Day treat!!!

These are guaranteed to make any golf-loving Father smile on his special day!  This one’s for you dad!  I can’t wait to see you in 2 weeks and go “golfing” (aka losing cute golf balls in ponds).

How is such incredible cuteness created, you ask?  EASY!  Make a chocolate cupcake, cut a hole in the top, and pop a Lindt white chocolate truffle inside!

Golf Cupcakes!!How fun and easy is that?  Here are the details (Printable recipe)

INGREDIENTS:

  • One boxed chocolate cake mix (plus oil, water and eggs to make according to package)
  • One tub of white frosting
  • One container (about 1 cup) of green sugar sprinkles
  • 24 Lindt White chocolate Truffles (I got 2 (5.1oz) bags that each had 12 truffles)

DIRECTIONS:

  • Make cake according to package and divide evenly into 24 cupcake liners placed in muffin tins.
  • Bake according to package.
  • Use a cupcake corer or a small knife (use a corer to get that perfectly round cut!) to cut a hole in the center of each cupcake.
  • Use a knife to carefully frost the top of each cupcake around the hole.
  • Press top of frosted cupcake into green sugar to coat it.
  • Place a truffle into “hole”.

Golf CupcakeGolf CupcakeGolf Cupcake

 

  • Place a flag in each cupcake- you can print these on heavy paper and use double-sided tape to secure them to toothpicks.  Here are 2 files- Happy Father’s Day, and Blank (write your own message) flags.

Click on a picture to be taken to the printable pdf:

Father's Day FlagsGolf Cupcake- DIY Flags

My thoughts: I’ve used a cupcake corer on so many cupcakes to add fillings, and the last time I did it, this idea popped into my head!  I wasn’t sure how it would turn out, but as soon as I coated my 1st cupcake in that green sugar I knew it would be perfect!  Happy Father’s Day to all the dads out there- especially mine!!!!

Golf Cupcakes!!!!

Want another reason to get a cupcake corer? Here’s four……..

Key Lime Cupcakes!Cinnamon Roll Filling in a yummy cupcake!Radioactive Cupcakes filled with SLIME!Peppermint Hot Chocolate Cupcakes!!!

BBQ Cupcakes!!!

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BBQ Grill Cupcakes!!These chocolate cupcakes are topped with all the fixings for a grill out!  A perfect treat for Father’s Day or even a tailgate party (and as a Packer fan, I have lots of experience with those fun events!!!)

My dad is the best at grilling things.  Some of my favorite times are our family cookouts with dad at the grill.  I guess that’s why I smiled when I saw these on Pinterest the other day.  There are a ton of variations on these- they are all over the web.  There are steaks and burgers made out of caramels and candy bars.  There are shish-kabobs made out of Dots candy and Starburst.  I even saw goldfish crackers on the “grill”!  LOVE IT!

I stayed with Hot Tamales as little hot dogs, and they make me smile.  These are easy and fun, fun, FUN!!

BBQ Grill Cupcakes!!!Want to know how to make them?  Here’s the recipe: (printable version)

INGREDIENTS:

  • 1 box of Hot Tamales candies (if you hate cinnamon, you can use Mike&Ikes candy, but you’ll have to pick out the cherry ones).
  • Black gel food coloring
  • 1 cake mix (plus water, oil and eggs needed to make it according to the package)
  • 1 tub of chocolate frosting
  • Red sugar crystals 

DIRECTIONS:

  • Make cake mix according to package and divide into 24 cupcake liners placed in muffin tins.
  • Bake according to package, remove from oven and cool completely.
  • While cake is baking, use a toothpick and black food color gel to draw grill lines on the hot tamales.  I placed them on a paper towel to dry, so they wouldn’t roll.
  • Take about 1/3 of frosting out of tub, place it in a separate bowl, and add black food coloring gel  to make the frosting black.  Place this frosting into a small zip-top bag fitted with a small round decorating tip.
  • Once cupcakes have cooled, use a knife to frost a thin, smooth layer of the chocolate icing onto each cupcake.
  • Sprinkle a little red sugar in the middle of the cupcake frosting.
  • Pipe black frosting on in even lines to make the grill.
  • Set Hot Tamales on the “grill” top.
  • Enjoy!

BBQ CupcakesBBQ Cupcakes!BBQ Hotdog Cupcakes!!!

My thoughts: These are SO easy to put together.  Adding other grill items would increase your time commitment, but with just hotdogs, these went together fast!  Of course, you can use your own favorite cupcake recipe and frosting recipe with these if you don’t want to go pre-made.  I was in a hurry this week, with lots of things on my plate: BIG NEWS coming soon!  So excited to tell you all what I’ve been up to!  In the meantime, make yourself (and your dad!) some little cupcake grills!  Enjoy!!!!  ~r

BBQ Grill Cupcakes!!!

You might also enjoy:

Hamburger Cookie!Malted Milk Cupcakes!!!New Zealand Chocolate cookiesChocolate molten lava cupcakes

 

 

 

Peanut Butter Fudge Brownies

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Peanut Butter Fudge Brownies!!!!

These aren’t your average brownie- they are full of creamy peanut butter filling and topped with a layer of fudge! Unbelievably delicious!

Peanut butter and chocolate are a timeless combination.  These brownies have the perfect blend between the two, and they cut into beautifully layered bars that are fun to serve at any occasion!  These are a variation on a brownie recipe that my mom makes all the time with mint filling.  This brownie recipe has appeared on Easybaked many times, and in many forms:

Coconut Brownie Cups!!!Caramel Fudge Brownies!!Mint Creme Brownie CupsChocolate covered brownie stars

But adding peanut butter?  Oh my goodness….. a definite show-stopper!

Peanut Butter Fudge Brownies!!!!!

Here’s the recipe: (printable version)

INGREDIENTS

Brownie:

  • 1 cup butter
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1/2 teaspoons salt
  • 1 cup milk

Peanut butter filling:

  • 5 cups powdered sugar
  • 1/2 cup softened butter
  • 1 cup of creamy peanut butter

Fudge topping:

  • One bag (12 oz) of chocolate chips
  • 12 Tablespoons of butter (do not substitute margarine here!)

DIRECTIONS:

Brownie:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Pour batter into a jellyroll pan (12 1/2 x 17 1/2 x 1″)  that has been sprayed with non-stick spray.
  • Bake at 350F degrees for 8-10 minutes.
  • Cool.  

Peanut butter filling:

  • Combine softened butter with peanut butter, mixing on low until completely smooth.
  • Add powdered sugar, mixing until combined. 
  • Add a little water to make filling a thick, but spreadable consistency.
  • Spread over cooled brownies.

Fudge topping:

  • Melt chocolate chips and butter together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pour over peanut butter filling and use a spoon to push topping over entire top of brownies.
  • Decorate with sprinkles or by drizzling a little white chocolate on top.
  • Refrigerate for several hours.
  • Cut brownies when the top layer is firm, but not hard.  Your knife should go through it easily without cracking it. If your top has chilled too long, simply let it sit at room temp for a little while until it softens up.
  • Store these in a large air-tight container, in layers separated with parchment paper or wax paper to avoid sticking.
  • These can be frozen really well (I like to eat them frozen, in fact!)


Peanut Butter Fudge Brownies!!!!!My thoughts: This brownie recipe is so versatile and fun.  Really, there are so many possibilities!  I love the addition of a peanut butter layer- they are so pretty and mmmm…so good!  Do you want to make a design on the top of yours like I did?  There’s a step-by-step example from when I 1st posted this recipe in mint.  You can see it here.  I hope you get a chance to try at least ONE of the easybaked variations on this brownie recipe.  I guarantee you will be back to experiment with your own flavor combinations!  Enjoy!! ~r
What? You like peanut butter?  So do we!!!! Try one of these other yummy recipes:
Peanut Butter Cupcakes!!Peanut Butter Cup Layer CakePeanut butter cup cheesecakePeanut butter Acorn Cookies!

 

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