Desserts

Oreo Truffles

October 26, 2020 by

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 truffle

S’mores Toast

September 8, 2020 by

Yummy S’mores Toast

A tasty snack is that is so sweet and satisfying. It’s also super quick to make AND Kid and Adult friendly.

Tools

• Toaster
• Kitchen blow torch**
• Knife

Ingredients

• Bread
• Hazelnut Spread
• Marshmallow Fluff

RecipeToast your bread.

Spread your hazelnut spread on the toast.

Top the hazelnut spread with a layer of Fluff.

Try not to mix the two together as you only want to toast the Marshmallow fluff.

Torch your marshmallow to the desired doneness and then let cool for one minute.

**Delishtip 1- if you don’t have a mini kitchen torch you can put these in a toaster oven or under the broiler for a minute. Just watch it carefully!

Delish Tip’s Yummy S’mores Toast

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?

Slow Cooker Peach Cobbler

January 9, 2020 by

I couldn’t find a great slow cooker cobbler recipe that had a homemade crust so I made up my own! We love this recipe, I have made it A LOT. It has less sugar than most recipes because we really like the Fresh fruit to shine through. I like crust so this recipe makes a thick one so feel free to play around with the amount of fruit you add. This recipe is so quick to put together you will be making it all the time.

Tools

Crockpot
Wax or Parchment paper
Cutting Board
Sharp Knife
Measuring Cups
Measuring spoons

Ingredients

COBBLER FILLING

8 fresh large peaches **OR 12 small homegrown peaches sliced (peeling optional)
1/4 cup of White sugar
One tablespoon of flour or cornstarch
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of salt

COBBLER TOPPING

1 3/4 cup unbleached flour
1 1/2 sticks of COLD butter (we’ve used the olive oil/butter blend and it works too)
1/2 cup of packed brown sugar
1/4 cup of white sugar
2 1/2 teaspoons of baking powder
1/4 teaspoon of pumpkin pie spice (or cinnamon)

Recipe

COBBLER FILLING: Slice peaches (I don’t even bother to peel them but feel free to do so) toss with 1/4 cup of sugar, the spices and tablespoon of cornstarch OR flour. Stir to combine and set aside.

COBBLER CRUST: Mix the flour, brown and white sugar, baking powder and pumpkin pie spice together in a bowl.

Put Slow Cooker on high temperature and pour the fruit mixture on the bottom. Then spread the dry flour mixture on top of the fruit lightly spreading it to the sides of the slow cooker. Cut the cold butter into chunks and cover the entire surface of the flour mixture making sure you get butter in a circle around the edges of the slow cooker. This next part is VERY IMPORTANT!! Place a piece of wax or parchment paper across the top of the slow cooker before you put on the lid. This will keep condensation from falling on top of the cobbler topping. Cook for 2 hours on high. Remove the lid and carefully lift off the paper being careful not to get moisture dripping on the crust. Serve warm with vanilla ice cream, whipped cream or plain –Just eat it!!

DELISH TIP 1: I’ve also made this with blueberries and apples. I used 4 cups of blueberries and 2 cups of peeled and chopped apples.

Peanut Caramel Corn

December 5, 2019 by

This sweet snack might be my new favorite. It takes over our lives during the holidays we make so much of this. One batch can make many treat bags for friends, teachers and family members. It is highly addictive because it is sweet, crunchy and salty from the peanuts. Ask my friend Jeannie about it and she will tell you she ate half a bowl I took to a New Year’s Eve party. One handful and you’ll be hooked.

Tools

Tall pot (like 6 qt)
Large spoon
Large Foil Pan 11 x 19
measuring cups

Ingredients

One 8 oz bag of Corn Pops*
1/2 lb of butter (2 Sticks)
One cup of Dark Brown Sugar
1/2 cup of light corn syrup
8 oz of salted cocktail peanuts
1 tsp of baking soda*

Preheat oven to 250 degrees Fahrenheit. Pour Corn Pops into the large foil pan. Combine butter, dark brown sugar (packed), corn syrup and bring to a boil. Add the baking soda and stir well. This will cause the mixture to FOAM UP hence using the big pot. Being extremely careful, pour the caramel mixture onto the Corn Pops. Stir the caramel all over the Corn pops until all of the pieces are coated. Sprinkle the peanuts on top of the pops and put into the oven for 15 minutes. After 15 minutes, stir the pops around in the pan. Bake for 15 more minutes and stir again. After 45 minutes remove from oven and cool. When cool enough to handle break the pieces apart and enjoy! Store in a sealed container.

DELISH TIP 1: I live in Michigan and the Brand of Corn Pops I use is by a local Company called Better Made. I believe Cheetos makes a brand and you could try using it on air popped popcorn.

DELISH TIP 2: Make sure your Baking Soda is fresh. If it’s not your caramel mixture won’t puff up. Also, stir the soda in after your caramel has been combined and boiled.