Baked Deep Fried OreosCategoriesRecipes Uncategorized
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Baked Deep Fried Oreos

Ingredients

  •  1 can Pillsbury crescent rolls
  •  8 Oreo cookies
  •  1/2 cup milk (any kind)
  •  1/4 cup powdered sugar for dusting

Instructions

  1. Preheat oven to 375ºF.
  2. Slice the cylinder of crescent roll dough into 16 pieces (see photo in post). “Smush” each piece into a circle slightly bigger than an Oreo.
  3. Dunk an Oreo in the milk (very quickly– you don’t want it to be soggy!) and place on a crescent roll circle. Press another circle of dough on top of it, and pinch the layers together to seal the Oreo inside.
  4. Repeat with each Oreo. Place Oreos on a lined baking sheet, and bake for 10-12 minutes until golden brown.
  5. Remove from oven and immediately dust with powdered sugar and serve!
fruity_pebbles_cheesecake_barsCategoriesRecipes
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Fruity Pebbles Cookie Cheesecake Bars

PREP TIME 20 mins

COOK TIME 40 mins

TOTAL TIME 1 hr

SERVINGS 12

INGREDIENTS  

  • 1 18 oz roll Refrigerated sugar cookie dough room temperature
  • 8 oz cream cheese softened
  • ½ cup Post Fruity Pebbles
  • ½ cup granulated sugar
  • 1 egg room temperature
  • 1 tsp vanilla extract

INSTRUCTIONS 

  • Preheat oven to 350 F.
  • Line an 8-inch square baking dish with parchment paper.
  • In a medium bowl, combine softened cookie dough and Fruity Pebbles.
  • Using a hand held mixer, beat cookie dough and Fruity Pebbles until thoroughly combined.
  • Spread a little over half of the sugar cookie dough onto the bottom of the lined baking dish.  Press down to create an even layer.
  • In a separate bowl, beat the cream cheese using a hand held mixer, until light and fluffy.
  • Add sugar and beat until combined.
  • Add the egg and vanilla extract and beat until smooth.
  • Pour the cheesecake filling over the top of the Fruity Pebble sugar cookie dough base.
  • Take the remaining Fruity Pebble sugar cookie dough and crumble over top.
  • Bake for 35-40 minutes.
  • Cool completely before cutting into bars.
  • Store in refrigerator in an air-tight container.
chocolate Dirt Pie CupsCategoriesRecipes
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Chocolate Dirt Pie Cups

SERVINGS 8 

PREP TIME 10 mins

COOK TIME 0 mins

CHILL TIME 30 mins

TOTAL TIME 40 mins

INGREDIENTS  

Dirt Cups

  • 2 cups Milk
  • 2 boxes Instant chocolate pudding mix 3.4 oz instant chocolate pudding mix
  • 8 ounces Whipped topping Can also use whipped cream. Soften on the counter if frozen.

Toppings

  • 12 Chocolate sandwich cookies like Oreo, crushed
  • 24 Gummy worms 3-5 gummy worms per cup

INSTRUCTIONS 

  • Put cold milk and pudding in a large bowl. Mix with a whisk until fully dissolves.
  • Place the pudding in the refrigerator for about 10 minutes, or until it begins to thicken and set just a little.
  • Fold in softened whipped topping into the chocolate pudding, mixing well.
  • Layer the pudding evenly between the cups. Place in the refrigerator for 20 minutes to chill and set further.
  • Crush cookies in a zip top bag. Use your hands, a rolling pin or even a heavy canned food item to gently roll over and crush the cookies.
  • Sprinkle cookies on top of each dirt pie cup evenly. Add gummy worms to decorate and enjoy!

NOTES

  • I used 9 ounce clear cups for this recipe so you can see the layers.
  • A food processor can be used to crush the chocolate cookies quickly.
Homemade Easter Cream EggsCategoriesRecipes
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Homemade Easter Cream Eggs

SERVINGS: 20 eggs

Ingredients

  • 1/2 cup light corn syrup
  • 1/2 cup butter SOFTENED
  • 1 teaspoon vanilla
  • pinch of salt
  • 3 cups powdered sugar
  • 4 drops yellow food coloring
  • 2 drops red food coloring
  • 12 ounces 1 bag milk chocolate chips

Instructions

  • Combine corn syrup, butter, vanilla, and salt in a bowl using an electric mixer.
  • Beat on medium until smooth.
  • Add in about 1/2 cup of powdered sugar, stir by hand to combine.
  • Continue adding small amounts of powdered sugar, stirring each time.
  • Place about 1/4 of the dough into another bowl, add food coloring and stir.
  • Chill dough in freezer for about 1 hour.
  • Shape a small amount of orange dough into a ball.
  • Take about a tablespoon of white dough and flatten.
  • Place orange dough in middle and roll the white dough around it to create an egg shape.
  • Place egg onto a greased dish or wax paper.
  • Continue until with the rest of the dough.
  • Chill eggs in freezer for about 1 hour or until firm.
  • Melt chocolate.
  • Dip eggs into chocolate, place on wax paper to harden.
  • Repeat the dipping process a second time.
  • Enjoy!
funnel-cake-bitesCategoriesRecipes
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Funnel Cake Bites

  • INGREDIENTS
  • Vegetable oil for frying
  • 2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 and 1/2 cups milk
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • INSTRUCTIONS
  • Beat eggs until foamy.
  • Add milk and vanilla
  • Mix in flour, sugar, baking powder, spices and salt until smooth.
  • Pour the oil into a pot 3/4 inch deep to about 375 degrees
  • Add the batter into hot oil by spoonfuls. I like to use a cookie scoop to help scoop them in.
  • Fry until golden brown, flip and repeat.
  • Drain on paper towels. Sprinkle with powdered sugar or dip in your favorite toppings.
Oreo Poke cakeCategoriesRecipes
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OREO POKE CAKE

yield: 12 SERVINGS 

prep time: 10 MINUTES 

cook time: 30 MINUTES 

chill time: 1 HOUR 15 MINUTES 

total time: 1 HOUR 55 MINUTES

INGREDIENTS

  • 1 box chocolate chocolate cake mix + water, eggs, & oil as called for on the box
  • 1 (4.2 oz) box OREO cookies and cream instant pudding
  • 2 cups milk
  • 1 (8 oz) tub of Cool Whip, thawed
  • 10 OREO cookies

INSTRUCTIONS

  1. Prepare cake mix and bake in a 9 x 13 inch baking pan according to the directions on the box. Allow the cake to cool for 15 minutes after removing it from the oven.
  2. Meanwhile, prepare the pudding mix by whisking it together with the milk until smooth. Set aside.
  3. Using the handle of a wooden spoon, poke holes throughout the top of the cake (roughly 1 inch apart).
  4. Use a spatula to spread the pudding over the cake, gently pushing it down into the holes as much as possible. Place cake in the fridge to chill for at least 1 hour. Place cake in the fridge to chill for at least 1 hour.
  5. Top with an even layer of Cool Whip.
  6. If serving immediately, top with OREOs, slice, and serve. If serving later, cover with plastic wrap and refrigerate until ready to serve. Top with crushed and/or cut OREO cookies just before serving.
CREAM PUFFSCategoriesRecipes
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CREAM PUFFS

Ingredients

  • 1 stick butter (8 Tablespoons)
  • 1 cup water
  • 1 tsp vanilla
  • 4 eggs
  • 1c flour
  • FILLING:
  • 1 pint heavy cream
  • 1 package (3.4 OUNCES) instant vanilla pudding
  • ⅓ cup milk

INSTRUCTIONS

Bring the butter, water and vanilla to a boil.
Add the flour and stir constantly until it leaves the side of the pot and forms a ball.
Remove and cool.
Beat in 4 eggs, one at a time until smooth.
Drop by T. onto parchment lined cookie sheets
Bake at 400 degrees for about 25-30 minutes.
LET COOL.
Slice in half and pipe or scoop in Mom’s filling.
Dust with powdered sugar.
Filling:
Beat the cream, pudding powder and milk in a mixer until thick like whipped cream!

No-Bake-Chocolate-Eclair-CakeCategoriesRecipes
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NO BAKE ECLAIR CAKE

yield: 15 SERVINGS 

prep time: 15 MINUTES

 chill time: 6 HOURS

total time: 6 HOURS 15 MINUTES

INGREDIENTS

  • 2 (3.4 oz) packages vanilla instant pudding mix
  • 3 cups milk
  • 1 (8 oz) tub whipped topping, thawed
  • 1 (16 oz) box graham crackers
  • 1 tub chocolate frosting

INSTRUCTIONS

  1. Mix instant pudding and milk together in a large bowl.
  3. Fold in whipped topping, mixing until well combined. Set aside.
  5. Place a layer of graham crackers in the bottom of a 9 x 13 dish, breaking as needed to cover the entire bottom with a single layer.
  7. Spoon ½ the pudding mixture over the graham crackers and gently spread into an even layer. Top with another layer of graham crackers and then the remainder of the pudding mixture.
  9. Add a 3rd and final layer of graham crackers.
  10. Cover with plastic wrap and refrigerate for at least 30 minutes.
  12. Uncover frosting and remove foil wrap. Microwave for 25 seconds to make the frosting easier to spread. Stir well.
  14. Remove cake from refrigerator and pour over cake and spread into an even layer.
  16. Replace the plastic wrap and refrigerate overnight, or for at least 6 hours. (The longer you give the graham crackers to soften up the better.)

easter-egg-tiffinCategoriesRecipes
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Easter Egg Tiffin

MAKES:36 servings

PREP TIME:0 hours 35 mins

COOK TIME:0 hours 30 mins

TOTAL TIME:1 hour 5 mins

Ingredients

115 g unsalted butter, plus extra to grease

100 g pecans

397 g tin condensed milk

150 ml whole milk

425 g light brown soft sugar

1 tsp. vanilla bean paste

1/2 tsp. flaked sea salt

150 g dark chocolate (70% cocoa solids), chopped

Directions

  • Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 20.5cm square tin with baking parchment. Spread the pecans out on a separate baking tray and toast in the oven for 8min, or until golden and fragrant. Set aside to cool.
  • Mix the condensed milk, whole milk, sugar, butter and vanilla in a large pan over medium heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little and bubble, stirring constantly, until the mixture reaches 113-115˚C on a sugar thermometer – about 15min.
  • Set pan aside for 5min. Meanwhile roughly chop the pecans.
  • Add the salt to the pan and beat using a handheld electric whisk on medium speed for 5-6min, or until the mixture has thickened and is starting to come away from the sides of the pan. Alternatively, beat with a wooden spoon for 8-10min.
  • Stir in the chopped pecans. Scrape mixture into the lined tin, spreading to level. Leave to cool completely at room temperature, or in the fridge. 
  • Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Meanwhile transfer the fudge to a board and trim the edges to neaten. Cut into 36 squares, each roughly 3 x 3cm.
  • Line a baking sheet with baking parchment. Dip each square into the melted chocolate to 1/2 coat. Leave to set on the lined sheet at room temperature, or chill briefly if needed. Serve.

Peanut-Butter-Dog-TreatsCategoriesRecipes
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HOMEMADE PEANUT BUTTER DOG TREATS

PREP TIME 10 mins

COOK TIME 17 mins

TOTAL TIME 27 mins

Ingredients

  • 1 cup creamy peanut butter
  • 1 egg
  • ½ ripe banana, mashed
  • 1 Tablespoon maple syrup
  • 1 cup whole wheat flour

INSTRUCTIONS 

  • Preheat the oven to 350 degrees Fahrenheit and set aside a baking pan that is lined with parchment paper.
  • In a mixer, beat together the peanut butter, egg, banana, and maple syrup until fully combined. Slowly beat in the whole wheat flour.
  • Take the dough and roll it out on a floured countertop until it is ½ inch thick. It should be a crumbly dough. If you would like to firm it up slightly, add in 2-3 Tablespoons of water.
  • Once rolled out, use a dog-inspired cookie cutter to cut out cookies and set them on the sheet pan.
  • Bake for 15-25 minute or until golden brown. Remove and let cool before serving.

NOTES

  • The dough will be crumbly as you’re working with it. If you want to firm it up slightly you can add in 2-3 tablespoons of water.