I was wanting to make some cookie bars with M&M’s and since it’s so close to the 4th of July, I thought I might as well make them patriotic! So I used mini red, white, and blue M&M’s and some fun sprinkles, and theses Patriotic M&M’s Cookie Bars turned out so colorful and yummy! They are thick and chewy and very chocolatey, because they also have some mini semi-sweet chocolate chips mixed in. If that sounds like too much chocolate (is there such a thing?), you can always leave out the mini chocolate chips.Continue reading
For a fun red, white, and blue dessert, make these Patriotic Ice Cream Sandwiches! They’re super easy to make, and they come together in minutes (you should freeze them for about an hour, though, before serving)! They’re so fun and colorful, and all you need to make them are store-bought mini ice cream sandwiches and some red, white, and blue sprinkles—how easy is that?! It’s a great treat for kids, but everyone will enjoy these!Continue reading
I’m a big fan of sweet-and-salty flavor combinations, so of course I love chocolate-covered pretzels! I like dipping them in white and dark or milk chocolate, then coating with a variety of holiday sprinkles or crushed candy canes. Since these are only half-dipped, they’re easy to handle and quick to make. They make a great snack or homemade gift for the holidays!Continue reading
OREOs are always a treat, and these cookie ball truffles are a great way to enjoy them over the holidays! So now that the Christmas season is in full swing, I thought this would be the perfect time to make them. They’re easy to make and all you need are a few ingredients–OREO cookies, cream cheese, and chocolate–plus an extra ingredient I added! I decided I’d make these cookie balls a little extra chocolatey by adding in some mini chocolate chips (you need to use the mini chips–the regular size would be much too big)! And I used both semi-sweet and white baking chocolate to coat them for a little variety. I topped these yummy treats with different kinds of Christmas sprinkles, coconut, and crushed candy canes. Chopped nuts would also be a great topping.
You can make these cookie ball truffles without the mini chocolate chips if you prefer; you’ll get about 48 if you make them that way. If you make them with the mini chocolate chips like I did, you’ll get at least 70 truffles, maybe a little more, so you may want to have an extra 4-ounce package of baking chocolate on hand in case you need more chocolate coating. I had just enough chocolate to coat all of mine with the 4 packages, but it never hurts to have a little extra on hand. I also added 1/2 teaspoon of coconut oil per bar of baking chocolate–I mixed the coconut oil into the chocolate after it was all melted–it made the chocolate a little thinner and easier to dip the cookie balls in.
I also found it was easiest to dip these cookie ball truffles into the chocolate by using a regular spoon, turning each one over in the melted chocolate with the spoon until it was all coated. Then I immediately put it on a parchment-lined pan, using the spoon to drop it on. After dipping about 5 cookie balls, I adding toppings before the chocolate started setting–the toppings adhere much better when the chocolate coating is still very melty.
So that’s all there is to it! And I thought it would be fun to arrange these cookie balls in a tree shape–a great way to serve them at a holiday party or get-together!
OREO HOLIDAY CHOCOLATE CHIP COOKIE BALLS by NancyCreative, slightly adapted from the original OREO Cookie Ball recipe
Makes about 70 cookie ball truffles
- 1 (8-ounce) package cream cheese, softened
- 36 OREO Cookies, finely crushed (about 3 cups)
- 1/2 cup mini semi-sweet chocolate chips (this is an addition to the original recipe)
- 4 to 5 (4-ounce) packages semi-sweet baking chocolate, melted (I used 2 packages of semi-sweet and 2 packages of white chocolate, melting the different chocolates separately; I also mixed in 1/2 teaspoon of coconut oil per 4-ounce melted chocolate baking bar after the chocolate was all melted, for easier dipping–if you don’t do this, your melted chocolate will be thicker, and you may need a 5th 4-ounce bar to have enough chocolate coating)
- Assorted toppings to sprinkle on the chocolate-coated truffles: Christmas sprinkles, crushed candy canes, coconut, nuts
Mix cream cheese and cookie crumbs until blended. Shape into 70 (1-inch) balls. Place in a shallow 10 x 15″ pan lined with parchment paper and freeze for 10 minutes.
For cookie balls, dip each ball into melted chocolate. Place in single layer in your lined 10 x 15″ pan (I dipped about 5 at a time, then sprinkled them, so the toppings would stick well before the chocolate started setting). You may need to use an extra lined pan, since you’ll need to leave more space between the chocolate coated cookie balls while they’re setting.
After dipping and topping all the cookie balls with your choice of sprinkles or toppings, refrigerate them on your lined pan or pans for 1 hour or until firm.
I partnered with Yummly and OREO on this post, but the opinions expressed here are entirely my own–I’m a longtime Oreo fan! 🙂
Do you like Oreos too? Have you made these cookie balls and do you have a special way of making them?
A few days ago, I did a post about Sprinkles: The First Cupcake Bakery. And now I’m posting the Sprinkles recipe for their delicious strawberry cupcakes! I didn’t get the recipe from Sprinkles myself…my friend Stephanie told me it was at MarthaStewart.com. Somehow, Martha was able to get ahold of this wonderful recipe! 🙂 I made these cupcakes for a baby shower and they are really good. The cupcakes are sweet and light, and they’re topped with a creamy, buttery frosting. Both cupcakes and frosting are flavored with a strawberry puree that you make in your blender or small food processor. They are such a treat and perfect for any kind of summer get-together. This recipe makes 1 dozen cupcakes. BATTER INGREDIENTS:
- 2/3 cup whole fresh or frozen strawberries (unsweetened), thawed
- 1 1/2 cups all-purpose flour, sifted
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup whole milk, room temperature
- 1 tsp. pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 2 large egg whites, room temperature
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners and set aside. Place strawberries in a blender or small food processor; process until pureed. This should make about 1/3 cup of puree. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside. In a large bowl or your stand mixer bowl, cream butter on medium-high speed until light and fluffy. Gradually add sugar and mix until butter and sugar are well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended. Then, with mixer on low, slowly add half of the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Add the remaining flour mixture slowly, and mix until just blended. Divide the batter evenly among prepared muffin cups. Bake at 350 degrees for 20-23 minutes, or until tops are just dry to the touch (the original recipe says 22-25 minutes, but mine were done around 21 minutes, so I lowered the baking time…you might want to check the cupcakes at 20 minutes if your oven tends to run hot). Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. SPRINKLES’ STRAWBERRY FROSTING:
- 1/2 cup frozen strawberries (unsweetened), thawed
- 1 cup (2 sticks) unsalted butter, firm and slightly cold
- Pinch of salt
- 3 1/2 cups powdered sugar, sifted (I didn’t sift mine, and it still turned out good!)
- 1/2 tsp. pure vanilla extract
Place strawberries in a blender or small food processor; process until pureed; set aside. In mixer bowl, beat butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioner’s sugar; beat until well combined. Add vanilla and 3 Tbsp. strawberry puree (if you have extra puree, save it for the next time you make a smoothie!); mix until just blended (do not overmix). Frosting consistency should be dense and creamy. I frosted my cupcakes by putting a large dollop on each cupcake and adding a strawberry on top. You can frost them your favorite way; putting little sprinkles on top would be cute, too. Here’s what the actual Sprinkles version looks like (photo courtesy of MarthaStewart.com):
Any way you decorate them, they’re sure to be a hit! Linked to Sundae Scoop, Potluck Sunday, Sunday Showcase, Mouthwatering Monday, Market Yourself Monday, Just Something I Whipped Up Monday, Cupcake Tuesday, Topsy Turvy Tuesday, Rednesday.