Tag Archives: kids

Spider Egg Cupcakes

Posted on October 10, 2015 by Ruthanne

These delicious little chocolate cupcakes are topped with terrifyingly cute little spiders, webs and egg sacs. A perfect Halloween treat!

There is nothing worse than finding spiders hatching somewhere in or around your house. Spiders are bad. Baby hatching spiders? Way worse. That’s what makes these fun little cupcakes so terrifying! That little egg sac? A Lindt white chocolate truffle. The spiders? Drizzled chocolate and mini M&Ms. Easy, fun and so cute that you almost start liking spiders! Almost.

Aren’t they fun??? All by themselves, on cookies, on cupcakes… so many ways you could use these.

Here’s the recipe: (printable version)

INGREDIENTS:

One boxed cake mix (plus water, oil and eggs to make according to package)
One tub of white frosting
1/4 cup of Wilton’s candy melts in dark chocolate
1 cup of Wilton’s candy melts in white chocolate
One bag of mini M&M’s (usually found by the chocolate chips)
Orange food coloring
Purple food coloring
24 Lindt white chocolate truffles

DIRECTIONS:

Make spiders and egg sacs 1st, to give them time to harden up.
Melt the Wiltons dark chocolate candy melts in the microwave in 3o second increments, stirring in between until completely melted and smooth.
Clip a corner off a small zip top bag, and place a small round decorating tip in the corner.
Spoon melted chocolate into bag, and pipe spider “legs” onto parchment paper, topping each set with a brown mini M&M. Pipe spider legs directly on each Lindt Chocolate and add the M&M on top. You’ll need 24 Lindt truffles and 24 extra spiders. I made about 40, and I was glad I did because some of their legs fell off as I pulled them off the parchment paper.
Allow these to harden completely (you can put this in the fridge to speed this process up if needed)

Make cake mix according to package and bake in 24 cupcake liners placed in muffin tins. Cool completely.
Divide the frosting into two parts. Soften it a little bit (10 seconds or so) in the microwave, and color it with purple and orange food coloring.
(Optional) Cut a small, (the size of the Lindt Truffle) and shallow hole into the top of each cupcake. I did this so that the truffle would settle a little “into” the cupcake rather than just perching on top. It makes frosting these a little messy with crumbs, but I liked the way it looked a little better.
Dip the top of each cupcake into frosting, covering the top (and inside the little “dent” on top) completely.
Place a spider “egg sac” on top of each cupcake.
Melt Wiltons White Candy Melts in the microwave in 30 second increments, stirring in between until completely melted and smooth.
Place in a zip-top bag, clip a corner and drizzle liberally over the top of each cupcake in a web-like pattern.
Before the Candy melts firm up, place a couple of spiders on top.
Allow frosting and candy melts to firm up.
Enjoy!

My thoughts: These are fun, easy and just a tiny bit creepy. A perfect October treat. The spiders take a little time and patience, but they can be made ahead of time and won’t hold you up when you go to make the cupcakes. I hope you have as much fun as I did with these! Enjoy!! ~r

Other creepy and fun October treats you might enjoy: (click on a photo to see the recipe)

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Posted in Candy, Cupcakes and tagged best, chocolate, cupcakes, dessert, easy, fall, Halloween, halloween cupcakes, kids, lindt chocolate, October, recipe, spider cupcakes, spider dessert, spider egg. Bookmark the permalink.

Fourth of July Dessert Ideas!

Posted on July 1, 2015 by Ruthanne

Bomb Pop Cupcakes!

Oh my, I love the fourth of July! I love the picnics, and pool parties, and cookouts, and fireworks…and the time with family!

My parents have always (like always, for as long as I can remember!) had a giant pool party for the fourth and invited our entire extended family for burgers and brats and volleyball and sunshine….and for a competitive display of our best “at home” fireworks we could find, later in the evening. I have so many fun memories of chasing fireflies and waving sparklers with my cousins (that are all grown with kids of their own now!). This year is different. For starters, mom isn’t here to orchestrate the complexities of the celebration. The house is in boxes and bags- ready to show to whomever might be interested in buying, and the pool and yard are immaculately kept. Pool toys and floats are all deflated and either sold or put away. Sometimes I sit on the back porch and watch the fireflies and remember all the laughter and fun.

I know that these times are not forever over. This year is different, but once dad settles into his new place there will be other celebrations and family times over the fourth. This year though…my heart wasn’t in the “create something new and fun” place. So instead, I thought you might enjoy a collection of some of my previous red-white-and-blue recipes. You can click on the photo or the title, to be taken to the recipe.

American Flag Oreo Pops

Patriotic Polka Dot Cake!!!

Flip Flop Cookies for the Fourth!

Patriotic Tie-Dye Cake!

Stars and Stripes Brownies!

Red White and Blue Bundt Cake!

And if you are grilling out for the Fourth, you might need these…

BBQ Grill Cupcakes!

Grilled Burger Cupcakes!

However you celebrate this summer, I hope you have fun making memories with your friends and family~ and I hope you enjoy trying fun, new recipes that become a part of your family traditions! ~r

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Posted in Brownies, Cake Pops, Cakes, Cookies, Cupcakes, Seasonal dessert and tagged brownies, bundt cake, cake, chocolate, cookies, cupcakes, dessert, dessert collection, Fourth of July cake, fourth of july cookies, fourth of july cupcake, fourth of July recipes, fun, kids, oreo pops, patriotic recipes, recipe collection, red white and blue, red white and blue dessert, stars, summer. Bookmark the permalink.

Confetti Sugar Cookies!

Posted on December 26, 2014 by Ruthanne

What better way to celebrate the New Year than with confetti? Especially the edible kind that pours out of the center of a delicious sugar cookie? So. Much. Fun!!!!

These sugar cookies are a fun and festive surprise that are sure to make your guests smile as you ring in 2015! These are easy to put together and a creative addition to any celebration!

Here’s how we made these fun treats: (printable recipe)

INGREDIENTS: (makes about 24 cookies)

2 sticks (1 cup) unsalted butter (softened)
1 1/2 cups of granulated sugar
2 eggs
1 teaspoon of vanilla
1 teaspoon of butter flavoring
3 cups of flour
1 teaspoon of baking powder
1/2 teaspoon of salt
1 teaspoon cinnamon
2 bags of Wilton Candy Melts in any colors you wish to use
2-3 cups of small confetti sprinkles

DIRECTIONS:

Preheat oven to 350F degrees.
In a large mixing bowl, cream together butter and sugar until smooth.
Add eggs, vanilla and butter flavoring and mix well.
Add all dry ingredients and mix until able to knead into a firm ball of dough (add additional flour if necessary).
Roll out on a floured counter with a flour coated rolling pin to desired thickness.
Cut about 72 circles using a cookie cutter (I used a 2″ cookie cutter)
Use a slightly smaller circle cutter to cut out a center circle from 24 of these cookies.
Place cookies on cookie sheets covered in parchment paper and bake at 350F degrees for 8 to 10 minutes.
Slide baked cookies and parchment paper together onto a counter to cool completely.

Melt about 1/4 of a cup of candy melts (I used white, but you can use whatever colors you’ve chosen) in the microwave for 30 second increments, stirring between until completely melted and smooth. Place the melted candy in a small zip top bag and cut one corner off.
Pipe around the bottom of the “ring” cookie and place it on a “solid” cookie.
Fill the open center of the “ring” cookie with confetti sprinkles.
Pipe melted candy melts around the top of the “ring” cookie and set another “solid” cookie on top.
Allow these cookies to harden completely (I placed mine in the fridge for about 20 minutes).

Melt remaining candy melts in the microwave in 30 second increments until completely melted and smooth.
Dip cookie into melted candy and cover completely, using a spoon. Use a fork to lift out and tap against side of bowl until excess melted candy falls away. Slide bottom of cookie against side of bowl and gently slide onto parchment paper to harden.
Immediately sprinkle with confetti or other decorations before candy melts harden.

Package up in a tightly sealed container or in cello bags.
Wait until midnight and celebrate with the BEST confetti ever– the edible kind!!!

My thoughts: these look complicated to make, but they really went together quickly and it was so fun to see people’s surprise at all that confetti inside. I did warn them to take that 1st bite over a plate- haha- I guess that just depends on how messy you want your floors during that NYE party! Enjoy!!!

Other fun NYE treats:

12/19/14: On a personal note: I blog my recipes ahead, and I prepared this post (and scheduled it to publish) several weeks ago. Since that time, my mom has been diagnosed with very, very aggressive cancer and admitted to Hospice. I just wanted to ask for all of you who have followed this little blog and enjoyed these recipes to keep our family in your prayers as we say good bye to her during this Christmas and New Year season. Because of this, and because I am in the process of starting a new job, I will be taking a few weeks off from publishing recipes here. May this New Year bring great hope and joy to you and your family! God Bless! Back in a few weeks. *Hugs* ~Ruthanne

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Posted in Candy, Cookies and tagged birthday party cookies, chocolate cut-out cookie recipe, confetti, confetti cookies, cookies, dessert, fun cookie recipe, holiday, kids, New Years dessert, New Years eve cookies, party, sugar cookies, sweets, unique cookies. Bookmark the permalink.

Caramel Crisp Cookies

Posted on December 6, 2014 by Ruthanne

These crisp, caramel- filled cookies are absolutely delicious, can be decorated for any season and are SO easy!

These cookies have made a bigger impression on people than almost any dessert I’ve made. Everyone LOVES these! I love them too and they really are one of the easiest cookie ideas I’ve ever posted. Plus they are cute, and cute always gets bonus points in my book!

These are made by pressing melted Rolos between Ritz crackers and then dipping them in chocolate… as easy as that! You almost don’t need a recipe, but for those of you who like having one, here you go: (printable version)

INGREDIENTS: (makes about 50 cookies)

One box of Ritz Crackers
One bag of Rolo caramel candies
Two bags of Wilton’s Candy Melts in dark chocolate

DIRECTIONS:

Unwrap all those little Rolos…this is the hardest part of this recipe….booooring!
Preheat oven to 350F degrees.
Place Ritz Crackers, bottom side up, on a cookie sheet and set one unwrapped Rolo on each one.
Put these into the oven and leave them for one to two minutes until the Rolo is soft enough to press flat with another cracker- I actually just kept checking until they were soft enough.
Remove them from the oven and use another Ritz cracker to make a little sandwich of that soft Rolo.
Allow these to cool completely- I put mine in the fridge for 20 minutes or so until they were nice and firm
Melt Candy Melts in the microwave in 30 second increments, stirring in between until they are completely melted and smooth.
Cover each cookie with melted chocolate and use a fork to lift the cookie up. Tap the fork against the side of the bowl to allow excess chocolate to drain off, slide bottom of cookie along edge of bowl to remove extra off bottom, and tip gently off fork and allow cookie to slide onto parchment or wax paper. Sprinkle/ decorate as desired and allow cookie to harden completely.

If you want to skip the chocolate-dipped part, these are still a fun and yummy treat:

My thoughts: As I said earlier, these are really yummy. I like that you can decorate them any way you want for any season- they are like Oreo pops- and you ALL know how much fun I have decorating those here! Use any color of Candy Melt, use sprinkles or drizzles….sky is the limit! My dad tried them and said, “When you put these on your blog, tell people they are the best cookies I’ve ever had.” So there you go. The best ever. Thanks dad!

Other Christmas cookie recipes you’ll have fun trying~ just click on the photo to see the recipe:

Need a fun and unique gift idea? Easybaked has adorable boxed sets of notecards. They have an Easybaked dessert photo on the front and a recipe on the back! The come in a cute box and the best part? They are ON SALE for Christmas, include free shipping and the site that is hosting them offers $10 off a $50 purchase! Enjoy!!! (Click on photo for more information)

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Posted in Candy, Cookies and tagged best, candy melts, caramel, chocolate, Christmas cookies, cookies, cookies dipped in chocolate, creative, dipped cookies, easy, holidays, kids, melted chocolate, recipe, ritz crackers, Rolo candy, salty and sweet, sprinkles. Bookmark the permalink.

Kool Aid Pie!

Posted on August 15, 2014 by Ruthanne

With a fruit cereal crust and sweet, creamy Kool Aid filling, this cake will have you and every child in your life asking for seconds!

This recipe is made in a springform pan- like a cheesecake. The crust is made of crushed Trix Cereal and I made my filling with watermelon Kool Aid. It was perfect with the sweet crust and slightly tart filling. The cool thing? You can use ANY flavor of Kool Aid you want! Blue Raspberry, Green Apple, Cherry, Grape, Strawberry….ANYTHING!

So. Much. Fun!!!!!!!!!

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

INGREDIENTS:

6 cups of Trix Cereal (crushed into about 3 cups)
1 stick (1/2 cup) butter (melted)
3 Tablespoons of sugar
1 package (8 oz) of Philadelphia Cream Cheese (softened to room temperature)
1 packet of Kool Aid drink mix (any flavor~ if you use a lemonade, add it to taste, as it will be more tart than the other flavors)
1 (13 oz) jar of Jet-Puffed Marshmallow Creme
1 tub (8 oz) of Cool Whip (thawed in refrigerator)

DIRECTIONS:

Preheat oven to 350F degrees
In a large mixing bowl, combine crushed cereal, sugar and melted butter. Mix until well- combined,
Press into an un-greased, 8″ springform pan, pressing crumbs up sides and into bottom.
Bake at 350F degrees for 15-18 minutes.
Leave sides on pan, and cool completely.

Make filling by creaming together the cream cheese with the Kool Aid. Add Kool Aid according to how much flavor, color and tartness you enjoy. I added the whole packet, and YUM!
Mix in the entire container of Marshmallow Creme and blend well.
Fold in 1/2 of the Cool Whip until well blended.
Carefully spoon filling into cooled cereal crust, and very gently (as to not pick up crumbs of cereal), spread it to the edges.
Spoon remaining Cool Whip on top.
Store chilled, and just before serving remove sides of pan, and sprinkle extra cereal on top.

My thoughts: The only thing even a tiny bit hard about this recipe is pressing that crust into a springform pan. The rest is just mixing and pouring. So easy- but such a pretty and fun dessert. The watermelon version I made got RAVE reviews and it was gone in one evening. Almost everyone had seconds! I wasn’t sure how well the watermelon flavor would go over, but it was so refreshing! I loved it! I hope you get a chance to try this easy summer recipe! Enjoy!!! ~r

More recipes that kids will love:

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Posted in Cakes, Pies and tagged cake, cereal, cereal crust, cool whip, dessert, fun, idea, kids, kool-aid, party, philadelphia cream cheese, pie, recipe, springform pan, summer, Trix cereal. Bookmark the permalink.

Popsicle Punch!!!!

Posted on August 8, 2014 by Ruthanne

Love popsicles? Love a fruity, refreshing punch? Try making popsicle punch! Everyone can choose their own flavor!

I was sitting in the sun, thinking about punch the other day. I was thinking about how you never really get to have punch unless you make a ton of it in a big punch bowl~ which sends it into the “only at a big party” category of treats. I started thinking about how much fun it would be if you could make a single-serving punch, and suddenly—POPSICLES!!!!!! A little bit of Sprite, maybe a bit of pineapple juice and a POPSICLE! Choose your flavor, pick your punch!

I had to run to the store and get popsicles to try this little experiment, and YUM!!!!!! YUM! YUM! YUM!!!!!!

I loved the plain popsicles- beautiful colors and delicious fruity punch.

THEN, I tried the popsicles that have the ice cream filling… you know, these:

So much creamy, fruity happiness in one little mug…. well, two little mugs because I had to try a couple of flavors:

That orange punch? Like a creamsicle in a cup….! Unbelievably good!!!

Here’s how I did it:

INGREDIENTS:

Sprite (or another lemon-lime soda)
Pinapple (or another fruit) juice
Popsicles!

DIRECTIONS:

Fill a cup about 1/2 full of soda (leave room for the popsicle- the ice cream ones foam up a bit)
Add juice to taste- I added about 1 part juice for 4 parts soda.
Place a popsicle into cup and stir to dissolve
ENJOY!

My thoughts: You can make individual cups of punch, or make the base punch in a big punch bowl (just the soda and the juice) and set a cooler full of popsicles out for people to choose flavors from. I just made a cup of punch with a frozen juice bar— oh my. So yummy! The possibilities are endless!!!! Enjoy! ~r

Cheers!!!!

Other fun beverage (and beverage inspired!) recipes:

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Posted in Beverages, Frozen desserts and tagged beverage, creamsicle punch, drinks, fruit punch, fun, ice cream, idea, kids, party, popsicles, punch, recipe, summer, unique. Bookmark the permalink.

Bomb Pop Cupcakes!!

Posted on June 20, 2014 by Ruthanne

Does anything scream SUMMER, or FOURTH OF JULY like Bomb Pops? These adorable cupcakes capture the flavors of an iconic summertime popsicle and make a perfect holiday treat!

You know those memories from childhood that spring up unexpectedly and make you smile? Bomb Pops have that effect on me. My brother and I always spent a week or two at my grandparents house each summer. They had an immaculately clean garage with a huge freezer in it. Grandma would always keep a box of bomb pops inside for our visits. I remember so clearly, sitting out on her porch eating these in the evenings, letting the drips of sweet popsicle land on the cement by my bare feet. Every time I eat one, it’s like traveling back in time to those days.

I wanted to capture the flavors of these summer treats in cupcake form, and I love how these turned out! The kids in my life who tried them exclaimed, “These taste like popsicles!”

I consider that a success!

These were not hard to make at all- simply add jello to white cake mix and pipe the batter into cupcake liners in layers.

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

INGREDIENTS:

One boxed white cake mix (with oil, water and eggs to make according to package)
One small box of blue raspberry Jell-O (Jolly Rancher had this flavor, and Jell-O has a Berry Blue that works)
One small box of Cherry Jell-O
2 sticks of salted butter (at room temperature)
2 sticks of unsalted butter (at room temperature)
3 cups of powdered sugar
3 teaspoons of lemon extract or flavoring (technically the flavor in the popsicles is lime…but I couldn’t easily get my hands on lime extract. The lemon was great- but feel free to use lime instead, if you want!)

DIRECTIONS:

Preheat oven to 350F degrees
Make cake mix as directed on box, and divide batter equally into two bowls.
Add 3 Tablespoons of Blue Raspberry Jell-O to one bowl, and 3 Tablespoons of Cherry Jell-O to the other bowl.
Mix each bowl of batter until well combined
Place each flavor of batter into a large, sturdy (I use freezer-type) zip top bag.
Clip a corner off the bag of Blue Raspberry batter and evenly pipe into 24 cupcake liners placed into muffin tins.
Clip a corner off the bag of Cherry batter and evenly pipe over the top of the Blue Raspberry batter.
Bake cupcakes as directed on boxed mix, remove from oven, and cool.
Make frosting by combining butters, powdered sugar and lemon extract in a large bowl. Beat on low until combined and then high, until light and fluffy.
Put frosting into a large, sturdy zip-top bag that has been fitted with a decorating tip, and pipe frosting on the top of each cupcake.
Decorate as desired. I saw these cute little Mike and Ike “popsicle” toppers on a fun site called Party Pinching. They were fun and easy to make, but they use toothpicks and could be dangerous to serve- especially to kids. I love how cute they are, but I can’t recommend them. Use cute sprinkles and maybe a popsicle stick instead!
Enjoy!

My thoughts: These were really easy to put together and the fruit flavors are so refreshing! I love the patriotic colors too!

Just as a note: the blue layer of cupcake rises to the top, just a little bit, so don’t panic! You will still have nice layers of the two flavors.

I really hope you get a chance to try these treats in celebration of summer! Enjoy! ~r

Other fun summer treats to try:

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Posted in Cupcakes, Uncategorized and tagged bomb pops, buttercream, cake mix, creative desserts, cupcakes, edible star glitter, fourth of July, holidays, jell-o, kids, Labor day, Memorial day, patriotic, popsicles, red white and blue dessert, summer, unique recipes. Bookmark the permalink.

Baked Alaska Cupcakes

Posted on April 18, 2014 by Ruthanne

Rich chocolate cupcakes topped with a scoop of ice cream and a cloud of toasted marshmallow meringue. Best. Dessert. Ever!!!!!

Every year for Christmas our family goes out to an incredible restaurant near Marshall, MI called Win Schulers. They have the most amazing prime rib…oh my. Anyway, within a week of Christmas it is my birthday, my mom’s birthday and my sister-in-law’s birthday. Schuler’s gives you a Baked Alaska for your birthday….so it’s a feast of Baked Alaska and it is SO good. About 2 weeks ago I was craving it and suddenly was struck by the idea of making it in cupcake form. A.M.A.Z.I.N.G. Just go and make these. Use your favorite ice cream. You will love them…!

Here’s the recipe: (printable version)

INGREDIENTS:

One boxed chocolate cake mix (plus the oil, water and eggs to make according to package)
One quart of your favorite ice cream (I used mint chip)
8 egg whites
2 cups of granulated sugar
1/4 teaspoon of cream of tartar

DIRECTIONS:

Make cake mix according to box directions and divide equally into 24 cupcake liners in cupcake tins.
Bake according to package.
Cool completely (I refrigerated mine to get them nice and cold before adding the ice cream)
While they are baking and cooling, make the marshmallow meringue (I got my recipe here)

(Don’t be afraid….I was afraid to try this, it sounded complicated, but it isn’t hard- it just takes time with a mixer in your hand if you are like me and not fortunate enough to have a stand mixer! It is actually kind of fun! Make sure your bowl and beaters are free of any oils. I swiped mine with a little lemon juice 1st)

Place egg whites, sugar and cream of tartar in a medium heat-proof bowl that will set on the top of a sauce pan of boiling water without touching the water. (I had to experiment a bit to find a good fit)
Bring water to a boil in the saucepan and set the bowl on top.
Whisk ingredients together for about 3-4 minutes. Sugar will be dissolved and egg whites should be heated to 145F degrees.
Remove bowl from top of sauce pan and beat on low until the mixture thickens a little, then beat on high for about 10 minutes. The meringue will become the most beautiful, white, glossy mixture. It should form stiff peaks before you stop beating it.
Spoon all that wonderful marshmallow yumminess into a bag fitted with a decorating tip.
Assemble one cupcake at a time, and then pop it into the freezer immediately.
Take a cupcake, use a small cookie scoop or melon baller and place a scoop of ice cream in the center of the cupcake. Pipe meringue all around it, being careful to seal up all the ice cream at the bottom and them working your way up to a swirled top!

When all cupcakes are prepared and in the freezer, use a kitchen torch
to toast the marshmallow just before serving.
These are best served within a couple of hours of making them.

Since they are a fork-eating-cupcake anyway, I see no harm in adding hot fudge….

My thoughts: I loved them. They satisfied my craving for a baked Alaska plus they have the cute factor of a cupcake! Fun, fun, FUN!!!!! Enjoy!!! ~r

Other yummy cupcakes:

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Posted in Cupcakes, Frozen desserts and tagged baked alaska, best, chocolate, creative cupcakes, cupcakes, dessert, fun cupcakes, fun dessert, fun recipe, ice cream, ice cream cupcakes, kids, kitchen torch, marshmallow, marshmallow meringue, meringue, recipe, unique cupcakes. Bookmark the permalink.

Rainbow Oreo Pops~ and a celebration of all things OREO!!!

Posted on March 4, 2014 by Ruthanne

You’ll feel like you’ve struck gold when you bite into one of these fun rainbow Oreos. A perfect way to celebrate St. Patrick’s day and SO easy to make!

Prepare yourself.

National Oreo Day is just two days away. This year, the momentous occasion falls on Thursday, March 6th. There isn’t a store-bought cookie that I like better than an Oreo. All the fun flavors (cookie dough, peanut butter, birthday cake, mint, marshmallow…) are great- but I like mine just plain double stuf (I just realized they left an “f” off of stuf last week!) I’m not alone in my passion for this little cookie- over 362 billion cookies have been sold since it was first introduce in 1912!

This week I created these little rainbow Oreo pops in honor of the day (and to give you a head start on your St. Patrick’s Day ideas!)

They are incredibly easy to make. Once your Oreo has been dipped, those rainbow stripes are just painted on with gel food coloring.

Here’s the recipe: (for a printable recipe click here, for a picture tutorial click here)

INGREDIENTS:

One package of Double Stuf Oreos
2 (12oz.) bags of Wilton White Candy Melts
24 Lollipop sticks
Food color gels in purple, blue, green, yellow, orange and red -I used these

DIRECTIONS:

Carefully twist apart all of the Oreo cookies
Using one of the pop 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 white chocolate, 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 white chocolate 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 white chocolate, spooning it over the top and sides to cover it completely.
Allow the excess white chocolate to drain off and gently place covered Oreo on a piece of parchment paper to harden.
Allow white chocolate to harden and cool completely.
Using a small paint brush (you can get one specifically made for food that won’t shed bristles- like a Wilton 7-Piece Decorating Brush Set), start in the middle of the cookie using the yellow, and paint a stripe across. Paint a yellow stripe on all cookies.
Wash and dry your brush and paint the other colors, working from lightest colors to darkest.
Allow the “paint” to dry for several hours.
Eat and enjoy!!!

Aren’t they fun?????

My thoughts: You can see that I sprinkled a little bit of edible glitter on top when I was done. You have to do this before the paint completely dries. It makes them very fun and sparkly- more fun and sparkly than you can see in the pictures! Just an option, if you want to add it. You can also see that I didn’t agonize over painting perfect lines and not going over the edges. I really liked the messy paintbrush look of these. Put on your artist hat and have some fun!!!

Here’s a little collection of all things Oreo on Easybaked…as you can see, we love Oreos around here! Just click on a photo to see the recipe!

Oreo Pops…so many possibilities!

Nothing makes a crust like a crushed up Oreo cookie!!!

And my favorite Oreo dessert?

These yummy Brownie Oreo Cookie Cups!!!!!!

Happy Oreo day to you!!! I hope you have time to stop and enjoy some this week!!!! ~r

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Posted in Cake Pops, Candy, Cookies and tagged art, best, colorful dessert, dessert, dessert art, dessert for kids, fun, kids, lollipop stick, National Oreo Day, oreo, oreo cookies, oreo pops, paint brush, painting with food color, Rainbow, recipe, spring, St. Patricks Day, white chocolate. Bookmark the permalink.

Reindeer Oreo Pops!

Posted on December 7, 2013 by Ruthanne

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.

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!

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