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Reindeer Oreo Pops!

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

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

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

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

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

INGREDIENTS:

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

DIRECTIONS:

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

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


Reindeer Oreo Pops

Toxic Slime-filled Cupcakes!

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Toxic Slime-filled Cupcakes!
Fudge cupcakes filled with toxic green slime!  Yummy white chocolate pudding makes the slime and fun buttercream and bones complete this mad-scientist dessert.  Print some free radioactive cupcake toppers and you have such a fun October treat!!

These cupcakes are delicious…..  I know the green slime might throw you off, but that slime is the creamiest pudding filling….oh my.  It is like a custard filled doughnut…but better.

I’m a scientist in my day job, so when thinking creepy I tend toward the blood and guts variety more than ghosts and monsters.  I knew I wanted green slime, so I looked up recipes for ideas (realistic slime….it needed to be realistic….)  and I came across an adorable blog with the idea of using plain old pudding with green food coloring– easy! Plus I loved her frosting “blob” technique, so a few parts of this recipe are borrowed from ideas on Make Bake Celebrate.

I also created some free printable “radioactive” cupcake toppers for you.  Just click here for the link, print 2 pages on card stock, cut them out and use double-sided tape to stick them back-to-back over a toothpick.    Easy-peasy and a perfect finish on these!  Aren’t they fun?!???

Radioactive Cupcakes3
Lets make these cute little cupcakes together!  (printable recipe)

INGREDIENTS:

  • One boxed cake mix (plus water, oil and eggs to make according to box)
  • One box (3.3 oz.) Jello Brand White Chocolate Pudding (instant)
  • Milk (to make pudding according to package)
  • Green food coloring gel
  • Purple food coloring gel
  • 2 sticks (1 cup) salted butter
  • 2 sticks (1 cup) unsalted butter
  • 1 teaspoon clear vanilla
  • 3 cups powdered sugar
  • Sprinkles/ decorations for tops of cupcakes  (I used Wilton Bones Sprinkles)

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Make cupcakes according to box and divide evenly into 24 cupcake liners placed in cupcake tins.
  • Bake according to times given on boxed mix.
  • Remove from oven and cool completely.
  • Make pudding according to package and at the end add green food color gel (I used Leaf green by WIlton ) until it looks like radioactive slime!!!  Carefully spoon into a zip-top bag.
  • Core your cooled cupcakes- you can use a paring knife to just remove a core, but a cupcake corer is much faster and more uniform.  I use the Chicago Metallic Cupcake Plunger and it is cheap and small and perfect for the job!
  • Carefully clip a corner of your green slime (pudding) bag and fill each cupcake cavity about half full of “slime”.
  • Trim a little off the bottom of the “core” you removed and place it back on top of the filling- like a little cupcake cork!

Filling Cupcakes with Slime!Filling cupcakes with slime!

  • Make frosting by combining butters, powdered sugar and vanilla in a large mixing bowl and beating it on high until light and fluffy.
  • Divide frosting in half and mix green into one half and purple into the other half until fully combined.
  • Place each color of frosting in a bag that has been fitted with a Wilton 2A round decorating tip.  Pipe round dots of frosting in alternating colors all over each cupcake top.

Frosting creepy cupcakes!

  • Add sprinkles, bones, skulls, eyeballs…. any cool and creepy decorations you want!
  • Top each cupcake with a free printable topper and ENJOY!!!!

Radioactive Cupcakes filled with SLIME!
My thoughts:  I would make these again in a heartbeat.  I might make them again this weekend.  Yes, they are super fun, but the pudding is really SO good inside!  I feel like every cupcake should have pudding inside…!  I always love to watch the reactions when people bite into things for the first time– and these don’t disappoint!!!  Lots of laughter and smiles at this yummy green slime!  Enjoy!!!!!! ~r

Radioactive Cupcakes!!!

Other fun Halloween treats to try!!

Sweet Tart and Pixie Stix CakePeanut Butter Caramel SauceHalloween Bundt CakeFall acorn cupcakes!

Creepy Broken Glass Cupcakes!

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Broken glass Cupcakes!!!
These delicious Red Velvet cupcakes with smooth cream cheese icing are topped with all the makings of a horror movie (or, according to my friend Ricky, a Stephen King novel!).  These are just in time for your creepy October festivities!!

[and if you aren’t a fan of the decorations, they are an amazing cupcake all by themselves!]

Ok.  These were really fun to make.  I’d seen SO many examples of these online– this is not an original idea.  However, I made it my goal to create these in the easiest possible way, with the fewest steps and NO candy thermometers!  Not original, but EASY!!!

Broken glass Cupcakes 2
Note:  I did a cake mix fix by swapping out the water and oil for milk and butter and adding one extra egg.  It was SO good!  (Thanks for the idea Rex!) Heavy and moist cupcakes with exceptional flavor.  I highly recommend it, but you can certainly make the mix as directed for these cupcakes.

Here’s how they are made: (printable recipe)

INGREDIENTS:

The cupcakes:

  • One boxed Red Velvet cake mix
  • Milk (in the same amount as the water required by the mix)
  • Eggs (in the same amount as required by the mix PLUS one extra egg)
  • Butter (twice the amount of oil required by mix- for example if the box calls for 1/2 cup of oil you would use 1 cup of butter).  Measure and then melt before adding to mix.

The icing:

  • 1 package (8 oz) cream cheese (softened)
  • 1/2 cup of butter (softened)
  • 1 teaspoon vanilla
  • dash of salt
  • 4 cups powdered sugar
  • 1 cup white chocolate chips (melted)

The glass candy:

  • 1 cup of granulated sugar
  • 1/2 cup of light corn syrup
  • 1 teaspoon of clear flavoring (I used raspberry)

The edible blood:

  • 1 (14 oz.) can of sweetened condensed milk
  • Red gel food coloring
  • Black gel food coloring
  • 1 teaspoon of clear flavoring (I used raspberry)

DIRECTIONS:

I recommend making the decorations 1st (the glass and “blood”) and keeping them until just before your party to decorate with.  They will both keep for several days, so you can make them ahead of time.

Candy Glass:

  • Cover a cookie sheet with wax paper and spray the wax paper liberally with non-stick spray.
  • Place granulated sugar and corn syrup into a microwave safe bowl and mix them together.
  • Cover bowl with plastic wrap.
  • Microwave on high for 3 minutes.
  • Remove from Microwave and CAREFULLY remove plastic  wrap (beware of hot steam!)
  • Stir well and re-cover with fresh plastic wrap.
  • Microwave on high for another 3 minutes, but watch mixture after about 2 minutes. Because microwaves vary, you need to watch it to make sure it doesn’t start to turn color.  If you cook it too long it will be an amber color instead of the nice clear glass you want.  My microwave was perfect at 2 and 1/2 minutes.
  • CAREFULLY remove from microwave and CAREFULLY remove plastic wrap.
  • This is soooo hot and sticky– using caution to not touch any of the hot candy, pour it out over the greased wax paper and allow it to sit and harden completely (at least a couple of hours)

Candy Glass How-To Pics

  • When candy glass is hard, tap a knife tip into glass to break it into sharp pieces.  
  • Carefully (the pieces are actually sharp!) push pieces up off of wax paper and onto a plate.
  • Candy glass can be kept in a zip top bag or an air tight container for about a week. Moisture (including the moisture from the frosting on the cupcakes) will eventually start to break the glass down.

Candy Glass How-To

Edible Blood:

  • Place sweetened condensed milk into a small bowl and mix in red food color gel and flavoring until you get a brilliant red color.  Add a TINY bit of black (use a toothpick- black goes a long way!).
  • Mix and adjust until you get a nice dark red color.
  • Spoon “blood” into a zip-top bag and seal TIGHTLY.  Keep refrigerated until use.

Edible Blood!Cupcakes:

  • Make cake mix according to box (swapping in cake mix “fix” ingredients if desired)
  • Divide equally into 24 cupcake liners in cupcake tins.
  • Bake at 350F degrees according to times on box.
  • Remove cupcakes from oven and cool completely.

Frosting:

  • On medium speed, beat together cream cheese, butter, vanilla, and salt until creamy.
  • Gradually add powdered sugar, beating until smooth.
  • Melt white chocolate chips in the microwave in 30 second increments, stirring between, until smooth.
  • Add melted white chocolate to icing and beat on low until completely combined.
  • Place in a zip-top bag fitted with a decorating tip and pipe frosting on top of cooled cupcakes.

Decorating:

  • Put parchment paper on a counter to protect it from all that red food coloring. 
  • [or- use a large platter or tray that you will serve the cupcakes on- blood splatter and all!]
  • Place frosted cupcakes on protected surface and press 2 to3 pieces of glass into the top of each.
  • Clip the corner on the bag of edible blood and drizzle over the top of the glass and the cupcakes, allowing it to drip down the sides of both.
  • Serve the same day after decorating.
  • Use care transporting and serve with plates and forks, or you will all have red fingers!!

Broken Glass Cupcakes3

My thoughts: These are such yummy cupcakes all by themselves.  But the decorating was SO much fun!  My friend Amber helped and we both were a little in awe of how realistic they looked…and how yummy they tasted!  I wasn’t sure how the sweetened condensed milk would taste on the cupcakes, but I added a little raspberry flavor and oh my…so good!

Setting up for photos was fun too…splattering fake blood everywhere and letting it drip off my cupcake stand was interesting…not my typical cupcake photo shoot!

I really hope you get a chance to try these– even if you just go for the yummy cupcake recipe minus the drama!

I will leave you with a little insiders look at my picture-taking experience:

Broken glass cupcakes-- food photography at its finest....lol!

So fun!!!

Here are some other fun “creepy” October recipes to try:

Mummy Oreo Pops!Spider Cupcakes!MISfortune cookies with caramel apple cupcakesHalloween Bundt Cake

Cinnamon Roll Cupcakes

These rich cupcakes, topped with vanilla buttercream frosting, have a gooey cinnamon roll filling that will leave you wanting cupcakes for breakfast every morning!  These are an absolutely perfect treat for a breakfast party or a brunch!

(makes 24 cupcakes)

INGREDIENTS:

  • One boxed yellow cake mix (with oil, water and eggs to make according to package)
  • 1 c. heavy whipping cream
  • 2 T. ground cinnamon
  • 6 T.  packed brown sugar
  • 3 1/2 c. powdered sugar (divided)
  • 2 sticks of unsalted butter, room temp
  • 2 sticks of salted butter, room temp
  • 2 T. clear vanilla flavoring

DIRECTIONS:

  • Make your filling first so it can cool while your cupcakes bake.
  • Place whipping cream, cinnamon and brown sugar in a large saucepan and bring to a boil, stirring constantly.  Set aside to cool (you can place this into the refrigerator if you want to speed the cooling process along.)
  • Make 24 cupcakes according to the directions on whatever box mix you choose  to use. (I like Duncan Hines)
  • Use a small paring knife to cut a small cone out of the top of each cupcake.

  • Finish the filling by adding 1/2 cup of powdered sugar to the (cooled!) cinnamon/brown sugar/cream mixture.
  • Beat on medium speed until well combined and creamy.
  • Place filling in a zip-top bag, clip a corner and pipe filling into each of the cone-shaped holes on the top of each cupcake.  You should have some filling left at the end- set this aside to drizzle on the top after frosting.
  • Make your buttercream frosting by placing all 4 sticks of  (softened) butter, 3 cups of powdered sugar and the vanilla in a large mixing bowl and beating on high until very light and fluffy.
  • Clip a corner of a zip top bag, place a decorating tip in the corner, fill the bag with frosting, zip it shut and pipe frosting over cupcakes, covering up the filling (check out this video if you need help piping frosting).
  • Drizzle the remaining filling over the top of each cupcake and sprinkle each with just a little cinnamon.

These cupcakes are best served shortly after they are made (like cinnamon rolls are!)  If you need to make them in advance, keep them refrigerated (because of the cream filling).  Be sure to let the cupcakes come to room temperature before you serve them or your buttercream will be hard.

My thoughts:  You know when restaurants indicate on a menu that a dish is one of their signature dishes and *hint hint* you should try it?  This is one of those recipes for this blog.  These are one of my very favorite creations thus far.  Now, I have to qualify that with this: I LOVE cinnamon rolls- especially big gooey ones, and I love frostings and fillings.  These cupcakes have gotten rave reviews with everyone I know.  The only negative comments I’ve heard have been from people who say there’s too much frosting/filling.  If you are the sort that scrapes frosting off things anyway, my recommendation is to cut the frosting recipe in half.  As for me…bring on the gooey sweet happiness!!!  I really REALLY hope you get a chance to try these –if you do, let me know what you think!  Enjoy!  -r

9-24-12 I’m adding to this post because my friend Megan just told me about a really cool time-saver—a cupcake corer!!! (honestly, what will they think of next….!)  I just ordered it and I’ll let you know what I think.  If you want to check it out yourself click here: Cupcake Corer.  So fun…!

Mini Cookie Dough Cheesecakes

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These yummy little cheesecakes have chocolate chips in the crust and adorable little chocolate chip cookies baked right on the top.  A perfect mini party dessert!!

INGREDIENTS: (makes 12 mini cheesecakes)

  • 3/4 c. finely crushed graham crackers
  • 2 1/2 T. melted butter
  • 1/3 c. mini chocolate chips
  • 1 (8oz) bar of Philadelphia Cream Cheese (softened to room temperature)
  • 1/3 c. sugar
  • 1 egg
  • 1/4 t. vanilla
  • 1 tube of refrigerated chocolate chip cookie dough (I use Pillsbury)

DIRECTIONS:

  • Preheat oven to 325.
  • Open tube of cookie dough and using a small melon baller or Mini Cookie Scoop make 12 small cookie balls (about an inch in diameter) and set aside. (You will not use much of the dough for this recipe- which means you can make cookies later!!!)
  • Combine graham cracker crumbs with butter and mix well.
  • Add mini chips, and when well combined, evenly divide into a Mini Cheesecake Pan (make sure you place your metal disks in each cup first!)
  • Press crumbs into bottom of each cup using a Mini Tart Shaper
  • Combine softened cream cheese with sugar and add egg and vanilla.  Beat until smooth.
  • Evenly divide batter into each of the 12 mini cheesecake cups.
  • Place pan on a cookie sheet and bake at 325 degrees for 30 minutes.
  • Remove pan from oven and gently place one cookie dough ball on the top of each mini cheesecake.
  • Return pan to the oven for 10-12 minutes- until cookies are baked on the top of each cheesecake and starting to brown.
  • Remove from oven and cool completely.
  • Refrigerate overnight, remove from pan and ENJOY!!

My thoughts:  It took me two tries to get the cookie dough to bake on the top all cute and pretty.  Its all in the timing.  My first attempt at this recipe, I put the cookie dough on top before the cheesecake was baked.  The cookie dough sank and pushed the cheesecake batter right over the top of the pans, leaving a huge mess!  Putting the dough on near the end of baking worked perfectly.  Lesson?  When at first you don’t succeed, try again! (also, stock up on cream cheese when it is on sale so it doesn’t cost a fortune to experiment!)  I really hope you love these yummy little treats!  Enjoy!!  -r

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