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4th of July Strawberries

First time doing this!

 

Supplies Needed:

 

Strawberries – the pointier the better!

Lollipop Sticks

White chocolate

Blue Sprinkles

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INSTRUCTIONS:

 

Melt your chocolate the way you want.  I used my melting pot.

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Put aside a bowl of blue sprinkles.

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While the chocolate is melting, put lollipop sticks in the tops of the strawberries (where the green stuff is).

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When the chocolate is done melting, dip each strawberry three quarters of the way in the white chocolate.  You might need a spoon to cover the missed spots.

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Let it cool down a LITTLE, but NOT completely and then dip it a little bit in the blue sprinkles.

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Repeat for each strawberry.

 

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Easy Peazy Cake Pops

Supplies Needed:

Wilton chocolate disks (I used these because they work best in my melter)

Lollipop sticks

Box of Cake Mix

Can of frosting

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INSTRUCTIONS:

Start by baking your cake as directed on the box.  When it is done baking, let it cool completely.  Break up the cake and crumb into a large bowl.  You might want to cut off the edges if they are hard.  When you crumble the cake, make sure the crumbs are FINE!  Or else your cake pops will be lumpy.

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Next, add in 1/2 can of frosting and mix.  If it is not sticking together, add just a little bit more, but not the whole can or the cake balls will slide off the lollipop sticks.

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Now it is time to get a lil messy!  Make round balls out of the mix.  When done, put them in the refrigerator for about an hour to chill.

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While the cake balls are chilling, start melting your chocolate, and remember to stir!

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After an hour, pull your cake balls out of the fridge two at a time (so they don’t get warm).  Stick a lollipop stick in the chocolate and stick it half way into the cake pop.  Wait about 30 seconds and dip your cake pop half way in the chocolate.  Use a spoon to coat the missed spots and the chocolate drip off.

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Decorate as you wish before the chocolate hardens!  Refrigerate for 10 minutes and they are ready to be eaten!

 

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Red Velvet Cookies and Cream Brownies

I had a friend have surgery recently and she loves red velvet.  I found a recipe similar to the one I made.  I made a couple tweaks to it.  Here is my version!  These do take a long time to make, but trust me my friend, very worth it, they are soo yummy!

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Shopping List:

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(gel coloring and whipping cream not pictured)

  • 2 eggs
  • butter
  • sugar
  • flour
  • pure vanilla extract
  • cocoa powder
  • salt
  • powdered sugar
  • red gel food coloring (regular red food coloring should work too)
  • white vinegar
  • heavy whipping cream
  • oreos
  • semi sweet chocolate (4oz per batch, do NOT use chocolate chips)
  • 8×8 pan
  • aluminum foil

 

Instructions:

Pull out your butter to get soft while you are preparing everything.  Preheat your oven to 350 degrees.  Line your 8×8 baking pan with foil.  Do not skip this, it makes things so much easier in the end!  Leave some of the foil over the edge so you can grab it easily when it is time to take them out of the pan.

 

We are going to start making the brownie mix.  First, get your two eggs and beat them together in a small bowl.  In a large bowl, melt 1/2 cup butter in the microwave so it liquifies.  Add in 1 cup of sugar, 2 tsp of pure vanilla extract, a pinch of salt, red food coloring, 3/4 tsp vinegar,  1/4 cup of cocoa powder and mix well.  After mixing those ingredients, whisk in your eggs.  Now it is time to add in 3/4 cup of flour.  After mixing thoroughly, pour your brownie batter into your 8×8 pan that you lined with foil.  Bake for 22 minutes.  When the brownies are down, let them cool down completely.  After they are cooled down, place them in the fridge (in the pan) until you are ready to add the cookies and cream frosting.

 

To make the cookies and cream frosting, you will need a mixer.  I used my Kitchen-Aid mixer, but a handheld mixer should work too.  I am providing instructions for using a Kitchen Aid standing mixer.  Use the paddle attachment on your mixer and beat 1/4 cup softener butter on medium until it is creamy.  Add in 1 and 3/4 powdered sugar and 2 tablespoon of heavy whipping cream and beat until it is nice and creamy, a frosting consistency.  Put 6 oreos in a baggie and roll with a rolling pin to crush.  Put this into the frosting and mix.

 

Time to check on those brownies!  Are they cooled down in the fridge yet?  If so, pull those suckers out!  Remember that foil I told you to leave over the edge?  Grab it and carefully lift the brownies out of the pan.  Frost them with the cookies and cream frosting you just made.  After frosting, carefully put them back in the 8×8 pan (with the foil still on the brownies) and place in the fridge until the chocolate ganache topping is done.

 

To make the chocolate ganache topping, you will need your semi sweet chocolate (remember, no chips!), heavy cream, and butter.  Break up your chocolate and place in a bowl.  Heat 1/2 cup of heavy whipping cream in microwave until bubbling hot.  Pour this carefully over the chocolate pieces and stir to melt the chocolate.  Add in 2 tablespoons of butter and stir until it is completely melted.  Pull your brownies out of the fridge (keep them in the 8×8 pan) and pour the chocolate ganache frosting over top of the cookies and cream layer.  Optional:  Crumble up some more oreos and sprinkle on top of chocolate ganache.  I chose not to do this because the cookies and cream layer already had so much flavor.  Place the whole pan back in the fridge for about an hour.

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After an hour, I bet you are sooo ready to try one of these!  Even after licking the spoon after each layer, you still have room in your belly!  I found the trick to cutting these pretty nice is to wet a paper towel and wipe of your knife after each cut.

 

ENJOY!!

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Chewy Caramel Brownies

Ingredients:

 

2 sticks butter

12 ounces semi-sweet chocolate, coarsely chopped (I used a food chopper)

1 ½ cups sugar

4 eggs

1 tablespoon vanilla

1 ¼ flour

½ teaspoon salt

1 cup chocolate chips

3 5.5oz packages Werther’s chewy Caramel chews

¼ cup heavy whipping cream

 

DIRECTIONS:

Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil and grease the foil well with cooking spray.

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In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals. It took me 3 and a half minutes total.

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Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined.

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Spread about HALF of the brownie batter in the bottom of the prepared pan in an even layer.  Bake for 18 minutes.

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Remove from the oven (keep the oven on!) and let the brownies cool while you make the caramel layer.

 

To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir at every interval. It will look like it is messy and not working, but it will work! Continue the microwave process until the caramels and cream are melted and combined. This took 5 and a half minutes total for me.

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Immediately spread the caramel mixture over the brownie layer you just baked.

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Pour the remaining brownie batter over the caramel layer and spread it evenly across the caramel.

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Sprinkle the chocolate chips on top of the final brownie layer.

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Bake for 20 minutes.

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Let cool completely and refrigerate for a few hour before slicing and serving. The brownies sliced easier and tasted soooo good when cold. Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.

 

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Chocolate Covered Pretzel Rods

I made these for the twins baptism.

 

Supplies:

Pretzel Rods

Chocolate for melting

Decorations

Ribbon

Treat Bags

Wax Paper

 

Instructions:

Melt the chocolate which ever way you prefer.  I used the double boil method for this.  Once the chocolate is melted, cover the pretzel rod in the chocolate and lay on wax paper to start drying.  When they are semi dry, sprinkle with decorations.

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Put them in the freezer for 3 minutes to finish drying.  When done, bag and tie!

 

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White Chocolate Covered Oreo Lollipops for Baptism Favors

Supplies:

 

Package of double stuff Oreos (REGULAR ONES WILL NOT WORK!)

Lollipop sticks

White chocolate melts (or any color you wish)

Ribbon

Treat Bags

 

I made these before I bought my chocolate melter, but they were still easy to make.

 

Melt the chocolate which ever way you prefer.  I used the double boil method for this.  While the chocolate is melting, stick the lollipop sticks in the oreos.

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Once the chocolate is melted, dip the oreos into the chocolate and completely cover.  I used a cakepop stand to dry them on.

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When they are somewhat dry, I added the pearl beads.  If you add them to early, they will just slide right off.

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After I made all of them, I put them in the freezer for 3 minutes.  I then wrapped them up and put on tiny crosses as a finishing touch.

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Eggless Cookie Dough

Eggless Cookie Dough

            Supplies:

– 1 1/2c Brown Sugar

– 1 stick softened butter

– 1 tsp Vanilla

– 1/4c milk

– 2c Flour

– Pinch of salt

– Chocolate Chips

 

Instructions:  I use my mixer for this, but you can also use a bowl.  First, start by mixing the brown sugar and butter together until it is smooth.  Next, mix in the milk and vanilla.  Slowly put in the flour until blended well.  Add your pinch of salt and as many chocolate chips as your heart desires!  You can refrigerate it for a couple hours, but I can’t help but to dig right into it after I make it!  If you like frozen yogurt, you can also mix in plain yogurt and freeze for egg-less cookie dough yogurt!

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Oreo and Reeses Cookie Brownie Treats

Oreo and Reeses Cookie Brownie Treats

Supplies:
– Oreos
– Reese’s Peanut Butter Cups
– Brownie Mix (I bought a box)
– Cookie Dough (I used ready made)
– Brownie Pan

Instructions: Preheat oven to 350. Mix brownie mix according to directions. Place a little bit of cookie dough in the bottom of each brownie pan. Place your Reese’s cup or Oreo (or both!) on top of your cookie dough. If using Reese’s cups, place the Reese’s cup upside down. Pour your brownie mix on top of the cookie dough and Reese’s Cup or Oreo, only filling up ¾ of the way. Bake for 18 minutes.

Sorry for the crappy iPhone pictures!

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