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Tag Archives: summer cookies

Seashell Oreo Pops!

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Turn your Oreos into a celebration at the beach! Sand Dollars, Sea Scallops and cute little fish. So much delicious fun!

 

There’s just something about the beach that makes my heart happy! Have you ever been to Sanibel Island in Florida? It’s right by Fort Meyers. Growing up, our family spent nearly every Thanksgiving at a little condo on the beach there. They have some of the best seashell hunting in North America. As a little girl, I had a shell identification book and a big pail, and I spent hours and hours combing the beach for shells. Sand dollars were one of my favorites!

This past spring, I used chocolate covered sunflower seeds in several projects, and thought about how much they remind me of the little centers of sand dollars. So I had to try! I also made some sea scallops using…wait for it… Wheat Thin crackers to make those little shell points (and they are a super yummy salty-sweet combo!) ūüôā

 

Here is how we made these little Oreo pops:

Fish Oreo Pops are from an earlier recipe here on Easybaked. You can find them by clicking here.

These were featured in our cookbook for kids, Life Is Sweet: 12 Baking Devotions for Kids.

Sand Dollars:

Ingredients: (makes about 24 pops)

  • One package of Double Stuff Oreos
  • 2 (12 oz.) bags of Wiltons Candy Melts in white
  • Chocolate covered sunflower seeds (I used blue)
  • 24 Lollipop sticks
  • 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 1/4 cup white candy melts using a microwave-safe bowl in the microwave in 30 second increments, stirring between until completely melted and smooth.
  • 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. I like to stick these in the freezer to get nice and hard.
  • While you wait, melt your remaining white candy melts in the same manner as previously.
  • Once the cookies are firmly hardened back together, pick one up (using the stick) and dip it into the bowl of white 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 the sunflower seeds as shown at the center of the cookie.
  • Place pearl sprinkles as shown, between sunflower seeds.
  • Serve as-is, or package up for giving away by sliding each cookie into a little treat bag and tying with a ribbon.

Scallops: 

Ingredients: (makes about 24 pops)

  • One package of Double Stuff Oreos
  • 3-4 (12 oz.) bags of Wiltons Candy Melts in various colors
  • A few wheat thin crackers
  • 24 Lollipop sticks
  • A toothpick to pull through colors and make design.
  • 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 1/4 cup candy melts (any color) using a microwave-safe bowl in the microwave in 30 second increments, stirring between until completely melted and smooth.
  • 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.
  • Set 1/2 of a Wheat thin cracker on top of candy melts at the top (so just the points poke out when the top is back on).

  

  • 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. I like to stick these in the freezer to get nice and hard.
  • While you wait, pick your “main color” and melt those candy melts in the same manner as previously.
  • Also melt smaller amounts of two to three other colors. Spoon these into zip top bags and seal them up. Wrap them in a warm towel to keep them melted and smooth.
  • Once the cookies are firmly hardened back together (about 10 minutes in a freezer), pick one up (using the stick) and dip it into the bowl of 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, clip a corner off a bag of colored candy melts and pipe a couple curved lines on top of Oreo.¬†
  • Repeat these lines with other colors and then place bags back inside warm towel.¬†
  • Use a toothpick to pull lines up from the bottom through these colors (see photos)

  

  • Sprinkle with a little gold sugar and add a candy pearl if you want.
  • Repeat this process with remaining Oreos. You may need to repeat the melting process for the ¬†small bags of colors. If you need to do this, try making one of these colors your “main” color and decorating with the others!
  • Serve as-is, or package up for giving away by sliding each cookie into a little treat bag and tying with a ribbon.
  • ENJOY!

My thoughts: I experimented a little with the sand dollars. I had some butterscotch candy melts that I used with brown sunflower seeds- they are cute too- but I love the white ones best! I was really happy with how these turned out, and they really aren’t too difficult to put together- especially if you have made Oreo pops before. I hope you get a chance to try these for your next beach party! Happy summer to you!!!! ¬†~r

Other fun beach- themed ideas here at Easybaked (click on a photo to see a recipe):

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Easy Daisy Cookies!

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Daisy Cookies6

Vanilla wafers and ginger cookies are covered in fun colored candy melts to make these cheery daisy cookies! 

These are less recipe and more edible craft project- and they are SO fun! ūüôā I love (lovelovelove) Anna’s Swedish cookies. They are available in Ginger, Orange, Almond and Mint Chocolate. I get mine at Walmart- but you can find them on Amazon to0- right here. They are less expensive at Walmart though! Every flavor comes in an adorable flower shape that lends itself to making these cute little cookies! Make them in any color you want- and use any flavor cookie! So fun.

Daisy Cookies1

Daisy Cookies

Here is how we made them: (printable recipe)

INGREDIENTS:

  • 1 box of Anna’s Swedish Ginger Thins (I found mine at Walmart)
  • 1 box of Nilla wafers
  • Wilton’s Candy Melts in a variety of colors (I used up some of my half-filled bags with this recipe!)
  • Sugar Sprinkles as desired (shown in yellow)

DIRECTIONS:

  • Melt Wilton’s candy melts (in the center color- I used yellow!) in the microwave in 30 second increments, stirring between until smooth.
  • Dip Nilla Wafers into the melted candy, lifting them up with a fork and tapping the fork on the side of the bowl to allow excess candy melts to drain away.¬†
  • Pull bottom of cookie¬†along edge of bowl to remove excess candy melts and slide coated cookie off fork onto parchment paper.
  • Sprinkle with jimmies or sugar to give it that “rough” center-of-a-flower look, and allow these to harden.

Daisy Cookies3

  • Melt candy melts in other colors, using the same technique. Dip an Anna’s cookie in whatever color you are using and use a similar technique to tap excess off and slide bottom against edge of bowl.

Daisy Cookies2

  • Place coated Anna’s cookie on parchment paper and before it hardens, place a “center” on it.
  • Allow cookie to harden up before serving.
  • Enjoy!

Daisy Cookies

My thoughts: These are just plain fun to make. They are great for practicing your chocolate dipping skills, since these are nice hard cookies without any fillings that get soft. You can do them in any colors you want- and a variety of flavors. My only warning…… Everyone loved these and exclaimed over the cute FLOWERS unless they saw a white and yellow one 1st. Then they asked if it was an egg ūüôā Sigh. Maybe a mini- Nilla wafer would be better as a “center” for those? However you decorate them, I hope you enjoy these fun summer cookies! ¬†~r

Daisy Cookies7

Eggs? Daisies? Haha…..

Other fun flower ideas here on Easybaked: (click on a photo to see the recipe)

Flower Pot OreosChocolate cut-out cookiesSugar cookie cut-outsM&M flower bouquet!!!

 

Key Lime Layer Cookies

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Key Lime Cookies

Layers of cookie, key lime pie filling, and white chocolate make these an irresistibly refreshing summer treat!

So. You know those new “healthier” Oreo Thins cookies? I found a way to make them unhealthy. Still a reasonable indulgence, but not the super-low calorie tiny sliver of a cookie they were created to be.

I present: Key Lime Layer Cookies!!!!

Key Lime Cookies

Creamy Key Lime filling sandwiched between two Oreo Thins and dipped in white chocolate. YUM!!! These are incredibly easy to put together and such a delicious, creative, and beautiful treat!

Key Lime Cookies4

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

INGREDIENTS: (makes 20 cookies)

  • 3/4 cup of key lime juice (I squeezed ’em!)
  • 1 can of sweetened condensed milk
  • 1 egg
  • 1 package of Oreo Thins in vanilla
  • 1 bag of Wilton’s Candy Melts in white
  • Colored sugar (if desired for decorating)

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Combine lime juice, condensed milk and egg together in a small mixing bowl.
  • Pour into a small baking dish and bake for 20 minutes.
  • Spoon¬†into a cool bowl and chill in freezer for 30 minutes to cool.
  • While cooling, set 1/2 box of vanilla Oreo Thins out on a baking sheet that will fit into your freezer.
  • After lime filling is chilled, stir and spoon into a large zip-top bag. Clip a corner off and pipe filling on top of each Oreo- not quite going to the edges.
  • Gently set an Oreo Thin on top of the filling. Don’t press too hard or the filling will come out on the edges. Use up all the cookies in the box.

Key Lime Cookies6Key LIme Cookies7

  • Gently slide this baking sheet into the freezer and freeze for 1 hour.
  • Melt Wilton’s Candy Melts in microwave in 30 second increments, stirring between until smooth.
  • Take chilled cookie and place¬†it into melted chocolate. Quickly spoon over the top and sides.
  • Lift the cookie with a fork and tap on side of bowl until excess drips away. Slide bottom edge of cookie along side of bowl to get rid of excess on bottom and set on parchment paper to harden.
  • Repeat with remaining cookies. You may want to keep cookies in freezer before dipping, and only take maybe 4 or 5 out at a time to work on.
  • Decorate as desired. If you want sugar sprinkles, add these before the candy melts harden back up.¬†
  • Enjoy!

Key Lime Cookies2

My thoughts: These are easy and fun to make, and they keep for up to a week in the fridge! You will have a little pie filling left at the end, but you could get a little more white chocolate and a few more cookies to use it up -if you want. I’d guess you would have enough filling for another 8-10 cookies. Another helpful hint- make sure these are cold when you dip them, and don’t linger and let them sit for a long time in that melted chocolate. Sprinkle sugar on top while they are still melted. I hope you enjoy these as much as I did!! ¬†~r

Key Lime Cookies5

Other key lime desserts here on Easybaked: (click on a photo to see the recipe)

Key Lime PieKey Lime CakeKey Lime Cupcakes!Key Lime Tartlets

Sunshine Lemonade Cookies

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Lemonade Cookies2

These soft cut-out cookies have lemonade in the mix for a sweet lemon cookie you will love!

If you have been a fan of Easybaked for very long, you know that I love lemon-themed desserts! I’ve used lemonade in cupcakes and cakes– but these cut-out cookies are a new experiment- and I¬†adore them! These cookies just melt in your mouth- and that tart lemon flavor is wonderful.

Lemonade Cut-out Cookies!

You can cut these into any shape you want, and decorate at whatever level of creativity and effort you choose. I wanted happy sunshine cookies for a summer party- so I used a Smiley Face Emoji Chocolate Mold¬†and yellow, blue and orange Wilton’s Candy Melts to decorate my cookies. They make me smile!

Here is how I made them: (printable cookie recipe here)

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
  • 3 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • One packet (0.23 oz) of unsweetened lemonade powder (I used Kool Aid brand)
  • 2 bags of Wilton Candy Melts in blue (or in whatever colors you want to decorate in!)
  • 1 bag of¬†Wilton Candy Melts in¬†yellow
  • 1/4 bag of¬†Wilton Candy Melts in¬†orange

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • In a large mixing bowl, cream together butter and sugar until smooth.
  • Add eggs, vanilla and lemonade powder¬†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 (I made them about 1/4 inch thick))
  • Cut into whatever shape you want-¬†I used a 3.5-inch round cookie cutter.
  • Place on a parchment paper covered cookie sheet.
  • Bake at 350F degrees for 8-10 minutes and slide off the cookie sheet (leaving on parchment paper) to cool.
  • Melt 3/4 of yellow candy melts (in microwave, 30-second increments, stirring in between until smooth) and use a small zip-top bag to pipe this into each smiley face mold cavity. Freeze for 4-5 minutes and remove from mold. Set aside.
  • Melt blue candy melts and pipe around the edges of each circle.
  • Melt remaining yellow and orange candy melts and place in small zip-top bags to be ready to decorate. Keep them warm in a towel.
  • Flood cookie to edges with blue candy melts and immediately pipe circles of orange and yellow around the cookie’s center.¬†
  • Use a toothpick or skewer to pull lines through the melted chocolate and then tap on table to remove lines.
  • Place a smiley face in the center.

Lemonade cookies!

  • Repeat with remaining cookies, keeping candy melts warm in towels as you go.
  • Once they are hardened—Enjoy!

My thoughts: These are delicious. Decorating them this way takes a little time, but you could certainly make these cookies and decorate with a buttercream and some sprinkles if you want easy! The cookies are¬†so worth trying- they got rave reviews ūüôā Happy summer to you!!!! ¬†~r

 

Lemonade CookiesOther lemon treats here on Easybaked (click on a photo to see the recipe):

Lemon Cream cupcakes!Raspberry Lemon Drop Cakes!!Raspberry Lemon Cream Cups!!!Lemon Drop Cookies with Coconut

 

 

Flip Flop Cookies~ a Recipe Revisited!

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RR Header

I’m excited to be back for day #2 of our walk down memory lane! ¬†Today’s treat just¬†had to make the list of fun and colorful recipes to revisit. ¬†It’s not only fun and colorful, but the perfect summer treat…

Flip Flop RR card

This recipe was originally published during my first summer of blogging, on June 11, 2011. ¬†It is particularly memorable for me because it was my first photo published on Foodgawker. ¬†If you even knew how hard I was trying at the time to get a photo accepted on that site….oh my. ¬†I’m very competitive and I had about 60 photos rejected before this one. ¬†I was jumping up and down for joy! ¬†I took this photo at my friends Tom and Tina’s house at the lake. ¬†I knew the lighting was perfect that day and I pulled my little point and shoot out to snap some photos. ¬†Tom suggested I try his higher-end camera and Tina popped that pretty orange flower in the background and I learned two things: ¬†1.Staging food is a must in photography and ¬†2. I needed a better camera.

Since that date I’ve had 55 photos accepted on Foodgawker and SO many rejected. ¬†It has been so good for me to have outside judgement on my photography though. ¬†It is making me better. ¬†Will today’s photo be accepted? ¬†I think not. ¬†I’m not happy with the exposure in any of the pictures, but we will see!

These are white chocolate dipped Nutter Butter cookies (in case you were wondering!)  Originally dipped in rainbow colors, these are dipped in patriotic red, white and blue and garnished with a little star sprinkle.  Serving them on brown sugar gives them a beach feel.  These are a perfect summer treat and really easy to make.

To see the original recipe (along with photos showing how to dip them) click here.

To print the original recipe and instructions click here.

Enjoy!  ~r

Patriotic Flip Flop Cookies!

Patriotic Flip lop Cookies!!

Patriotic Flip Flop Cookies!!!

Patriotic Flip Flop Cookies!!!!

We dip lots of things into candy melts and chocolate here at easybaked.  Here are a few of our favorite candy melt treats:

Chocolate Easter Eggs with Peanut Butter FillingKool-Aid Truffles!!Chocolate covered brownie starsHot Chocolate Pop!

Nutter Butter Flip Flops!!!!

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These just make me smile!! ¬†I’ve seen several versions of these recently on blogs and in stores and I had to try them- talk about quick and easy! ¬†I have no idea who originally came up with this – but kudos in the creativity department!!! ¬†Love ’em!

INGREDIENTS: (printer friendly recipe)

  • One package of Nutter Butter Cookies (32 cookies)
  • 6 ounces each of Wiltons candy melts in 4 fun colors: Yellow Orange
    Blue Purple
  • Candy Flowers (I found mine at Michael’s Arts and Crafts)

DIRECTIONS:

  • Melt 7oz. (1/2 a bag) of each color of candy in 4 separate bowls in the microwave in 30 second increments, stirring in between.
  • Dip one cookie at a time in the candy melts, covering it completely and then lifting it with a fork and tapping excess melted chocolate off. ¬†Set on parchment paper to harden.


 

 

 

 

  • Spoon remainder of each color into small ziplock bags and clip a corner. ¬†Using a contrasting color, carefully pipe a flip flop “strap” on each cookie. ¬†
  • Add a candy flower or other candy decoration to strap before it hardens.
  • ENJOY!!!

My thoughts: ¬†Quick easy and fun. ¬†I’d love to serve them on brown sugar “sand” sometime…. Be sure you get the vanilla flavored chips– tastes just like white chocolate- even though its comes in such pretty colors. ¬†The final result tastes a little like a Butterfingers (I think…) ¬† ¬†Happy Summer to YOU! ¬†-r

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