Tag: oreo

EASY MINI PEPPERMINT PIES

I love my Easy Grasshopper Pie so much, that I decided to modify the recipe for the season and make a peppermint version! For me, peppermint ice cream is just a little too strong on it’s own but this recipe tones it down a little and the results are so yummy! You can make this recipe in a 9X13 pan, but I chose to make half of the recipe in a pie pan, and the other half in a mini cheesecake pan. You could also use make this recipe even easier and just use 2 pre-made Oreo pie crusts!

Easy Peppermint Pie

1 pkg. Oreo cookies

3 Tbsp. melted butter

8 oz container whipped topping, thawed

1/2 gallon peppermint ice cream

Crush 25 of the Oreo cookies. I used a blender, but you can place the cookies in a zip-lock bag and smash them with a hammer/mallet also. Melt the butter and combine with the Oreo crumbs. Press crumbs into the bottom of your pan to form crust. In a separate bowl, mix the ice cream with the whipped topping. I let my ice cream sit on the counter for about 20 minutes before mixing – it makes this process much easier! Scoop the mixture over the crust and freeze until ready to serve. I topped mine with some chocolate syrup and a few more crushed Oreos! Enjoy!

OREO TRUFFLES AND MY LOVE FOR DOVE CHOCOLATE DISCOVERIES!

LET’S JUST PUT THIS OREO TRUFFLE RECIPE ON HOLD FOR A MINUTE AND TALK ABOUT THE BEST MELTING CHOCOLATES EVER…….DOVE CHOCOLATE DISCOVERIES!!!! YOU CAN ORDER THESE FROM MY CHOCOLATIER, KRISTINA HERE!
YOU CAN ALSO VISIT HER FACEBOOK PAGE HERE

THE MILK, DARK AND WHITE ALL MELTED PERFECTLY FOR ME IN THE MICROWAVE AND DRIZZLED, DIPPED AND SET BEAUTIFULLY-BETTER THAN ANY OTHER BRAND I HAVE USED!!!!!!!

NOW, SEE THOSE ASSORTED SUGAR CANDIES ABOVE? THEY ARE FROM

ABC Cake Decorating Supplies!!!!!!

WHAT A SELECTION!!!

CHECK OUT THEIR FACEBOOK PAGE HERE!

YOU CAN ORDER THEIR PRODUCTS HERE ON THEIR WEBSITE

I USED THESE FABULOUS CANDIES TO TOP MY CHOCOLATE DIPPED OREO TRUFFLES!

OREO TRUFFLES:
1 package Oreos
8 ounces cream cheese
Chocolate for melting (get the Dove!!!)
Food process the oreos and cream cheese together. Roll into balls and chill. Dip into the melted chocolate and lay on wax paper. Top immediately with candies or sprinkles.

You can also dust the truffles with cocoa powder instead of chocolate!

Cookies and Cream Peanut Butter

A little free time is a mixed blessing. The other day I was without a car and without my laptop for a good part of the day. That kind of double whammy doesn’t happen very often, and when it does, I get a little stir crazy. I could have done so many things with the time, like tackle the year-old ironing pile, clear off my desk, read a good book… instead I did this.

But don’t worry, this won’t take a lot of your time. If you’ve got 10 minutes and a food processor, you’re in for a treat. 2 sleeves of cookies, and 2 cups of peanuts makes a new player in the cookie butter game. Technically I guess it’s a hybrid, part cookie butter, part nut butter. Whatever, it’s good.

It’s a lot of fun to watch the different stages this goes through. The cookies make a racket clanking around the food processor at first, then it sounds like coarse sand, then it turns into a giant ball that finally breaks down into a smooth deep blackish brown butter. Then the nuts go in and it starts over again.

The cookie butter will be quite liquid just after it’s made but it will firm up as it sits. Use it for spreading, dunking, spoon it over ice cream, take it wherever your imagination leads you.

Cookies and Cream Peanut Butter
26 Oreo cookies (2 rows from the 14 oz package)
2 cups roasted peanuts (I used salted)

Put the cookies in the bowl of a processor and process until completely smooth. You’ll need a full sized machine for this job, the small bowl won’t fit all the cookies and nuts. In my machine this took a full 5 minutes. Pulse the machine and scrape down the sides if necessary. It will be dry and grainy for the first couple of minutes, then it will become a giant ball of stiff dough. Keep it going until the dough breaks down, and starts to loosen up. Eventually you will get a smooth buttery texture. When in doubt, keep processing. 5 minutes should be enough.
Add in the peanuts, and repeat the process for another 5 minutes. The butter is done when you have a sooth, creamy thick consistency. When in doubt, keep processing.
Pour the cookie/nut butter into a jar with a tight fitting lid and store at room temperature.

You know what they say about idle hands…

Have a fun weekend!

One year ago today—

White Chocolate Chip Pecan Cookies

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