Cookies

Oreo Truffles

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Oreo Truffles

Fun Oreo Truffles for Halloween

Oreo Truffles – some people call them oreo balls, but “truffles” just sounds soooo much better than balls  don’t you think?

Oreo Truffles are super simple to make, are a kid-friendly dessert, and can be decorated to match the season.  This batch was for a pre-Halloween girls trip up to my friend’s cabin.

Ingredients

  • One 1 1/3lb Oreos
  • 8oz cream cheese
  • One 11 oz bag of white chocolate chips or colored candy melts
  • 1 tablespoon coconut oil
Directions
  • Crush Oreos in a food processor until crumbly
  • Mix room temperature cream cheese with Oreo crumbs until a well combined dough forms
  • Roll into one-inch balls
  • Refrigerate for 30 minutes on a parchment-lined tray
  • Melt white chocolate in the microwave for one minute and stir; then continue in the microwave  for  30 seconds or until melted
  • Using a fork, dip the chilled Oreo truffles into your chocolate, tap off the excess, and then place the truffle on your parchment lined tray
  • Leave plain or decorate with sprinkles and refrigerate until set
  • Store in airtight container in refrigerator until ready to serve
oreo truffles

oreo truffle

Chocolate Pretzel Nests

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My daughter loves to make these little nests. They are cute, sweet, crunchy, and salty. The little piles of chocolate pretzel sticks do take a bit of time as you have to make a little well in the middle to put the chocolate eggs but they are adorable and a tasty springtime, or anytime treat. We made these as spring break treats for her class at school and they were a big hit. Emily has made them by herself but this is a great team activity to make. Older children can spoon out the nests and younger ones could help put the eggs in the nests. Depending on how large you make your nests you should be able to make around 20 treats.

Tools

  • large bowl
  • half sheet tray
  • parchment paper
  • spatula
  • small spoon
  • microwave*
  • oven mitts
  • refrigerator-optional
  • kitchen gloves-optional

Ingredients                                                                                                      

  • Two 12 ounce bags of dark cocoa candy melts
  • One bag of candy-coated chocolate eggs
  • One 15 ounce bag of pretzel sticks

Recipe

Put parchment paper on your half sheet tray. Microwave your candy melts starting at a minute and checking every 30 seconds until melted. Stir them often until smooth. Pour your pretzel sticks in batches a third of the bag at a time. Stir gently to coat the pretzels very well. Using forks or your gloved hands grab a small handful to make a 3-inch nest. Use a spoon or your fingers to make a little well in the middle. You need to add your eggs while the chocolate is still wet so make a few nests and then go back and add your eggs. If you have a partner to help you, they can add the eggs while you make the nests! Put in the fridge to harden or just leave the tray on the counter to set in about an hour.

DELISH TIP 1: When you add the last of your pretzels to the chocolate don’t dump the bag over the chocolate because ALL the excess salt will go into your chocolate and it won’t taste good.

DELISH TIP 2: You will need to reheat your chocolate every ten minutes or so. Put it in the microwave for 30 seconds at a time until it loosens up.

DELISH TIP 3: If you don’t have a microwave you can use a double boiler to melt the chocolate.

DELISH TIP 4: I’ve heard you can use chow mein noodles for these too. If you try it will you please leave a comment for me?

No-Bake Butterscotch Clusters

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Delish and Easy Holiday Treats!

This recipe is ridiculously easy. With very little effort and supplies, you can whip up a sizeable amount of treats in no time at all. These last a long time in a container without getting stale although you probably won’t have them around that long! Three ingredients mixed and BOOM you’re on your way.

Tools

-Flat baking pan
-Parchment Paper
-Microwave-safe bowl
-Two spoons

Ingredients

-1-  11-ounce bag of Butterscotch Chips
-1- 10-ounce bag of Peanut Butter Chips
-7 Cups of Cornflakes
-Sprinkles of your choice

Directions

-Melt both bags of chips in a microwave-safe bowl 1 1/2 to 2 minutes or until melted.
-Add cornflakes one cup at a time and stir until the flakes are well coated
-Cover with sprinkles to the desired effect
-Let cool before storing.

Yield:

24 ( can vary depending on size)

Butterless Sugar Cookies

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I love sugar cookies. I always have. When I was little I loved the butter sugar cookies topped with those chocolate colored candies you could buy at the mall, then I grew fond of the lemon scented sugar cookie. I’m telling you right now, I’m pretty obsessed with these no butter sugar cookies lately. I have another sugar cookie recipe that uses butter and it is also amazing too.  It’s like being a parent, “no child is the favorite” both recipes are great! I guess the best part is that whether you have butter in the house or not you can bake and better yet EAT sugar cookies!!  This recipe makes one dozen cookies. I like to make small batches of cookies so they aren’t hanging around. You are more than welcome to double the ingredients listed. The recipe works just as well.

Tools

  • Two baking sheets
  • Parchment paper
  • Glass bowl
  • Measuring cups
  • Measuring spoons
  • wooden spoon
  • Spatula
  • whisk
  • cooling rack
  • Pot holders
  • Tablespoon or large soup spoon for scooping dough
  • plate or small bowl

Ingredients

  • 3/4 cup of white sugar + 2 Tablespoons for rolling dough into
  • 1/2 cup of coconut oil*
  • 1 egg
  • 1 1/2 cups of all purpose flour
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt

Preheat oven to 375 degrees. Tear sheets of parchment paper to fit cookie sheets.  Mix the oil, sugar, and egg until smooth. Add flour and baking soda and mix until a soft dough forms. Scoop dough so you have about 2 inch balls (like a golf ball). Roll dough lightly in the two tablespoons of sugar. Place six cookies to a sheet spacing apart evenly. Lightly press down the balls as they won’t spread when they bake. Bake for 8-9 minutes. Let set for one minute before removing to a rack to cool. Let cool five minutes and then DEVOUR!!

DELISH TIP– You can use vegetable oil if you don’t have coconut oil. Just add 1/2 teaspoon of  vanilla, coconut OR almond extract to your dough for flavoring.

Three Ingredient Peanut Butter Cookies

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Yes! Only three ingredients! My daughter has been making these for years so she is letting me post the recipe here. I hope you like them as much as we do! This recipe makes 24 little cookies.

Tools

  • Parchment paper
  • 2 cookie sheets                                                          
  • melon-baller/mini ice cream scoop
  • medium bowl
  • spatula
  • cooling tack

Ingredients

  • 1 large egg
  • 1 cup of peanut butter
  • 1 cup of sugar

Recipe

Preheat oven to 350 degrees Fahrenheit. Combine all three ingredients and mix well. Use a melon-baller and scoop the dough to space out to fit 12 cookies on each cookie sheet. Bake for 14 minutes. Let cool for a few minutes and then move to a cooling rack. Store in a covered for container for three days.

DELISHTIP 1:  These little cookies make cute ice cream sandwiches.