Chocolate Frogs and Owl Pops

SPRING BREAK! WOO!
...This means nothing to me except that I can finally relax for a week. (Maybe.)
So to celebrate, we've got a Harry Potter themed entry today!Anybody who's read/seen Harry Potter knows about chocolate frogs. They're enchanted little bits of candy that can hop around like real frogs (But Ron Weasley says that they've only got one good jump in them). Well, I found the mold for them online, and saw molds for owl lollipops so I bought that, too!There's really not much to say about these! They're super easy to make, and quite impressive. You could use chocolate chips, which I did for my first batch, but melted chocolate chips get a little bit sticky, so it's not optimal. Use candy wafers instead! Hobby Lobby has a great selection: Milk chocolate, dark chocolate, mint chocolate... I even used peanut butter wafers, and mixed in some butterscotch chips for one batch. YUM!Hobby Lobby (and I'm sure any craft store) also has a selection of candy molds, though they're more generic things like flowers.Chocolate Frogs and Owl Pops Recipe

• Candy molds
• Small lollipop sticks (if necessary)
• Candy wafers (1-2 bags)

Preparation

• Melt candy wafers according to the directions on the back of the package.
• Pour melted chocolate into the molds.
• Optional: Put the chocolate into a piping bag, and cut off the tip. This allows more precise filling.
• If making lollipops, put the stick in the slot and twirl in the chocolate to cover it. Cover with a bit more chocolate.
• Tap the molds on the counter a few times, to get any air bubbles out.
• Put in the fridge for ~15 minutes or so, to set.
• Carefully turn upside down, and press to release.

Fudge

Man, these blog posts keep getting further and further apart..
Oh well!

I wanted to branch out and try something new, and somebody recommended that I try fudge.

I've always been a little intimidated by it.. I mean, it involves boiling something, stirring constantly, not burning it (burning stuff comes so naturally to me!)... it's a lot, right?

Ingredients before they're mixed

WRONG-O!

Because that's what microwaves were invented for!

I hadn't even thought to make this in the microwave until I asked my mom for advice, and she gave me the "Duh, Taylor, how did you not think of that?" tone.

Making fudge just got a whooole loooot easier!
I didn't have any square cake pans on hand, and mom had said that a 9x13 pan was too big, so I used a round cake pan instead. It made for thick pieces, but you can cut them small! But something slightly larger than a 9x9 pan is preferable.

And most importantly... my friends enjoyed it! Yay!
Fudge Recipe

• 1 1/2 sticks margarine (I'm sure butter would work too, we're just a margarine family)
• 3 c sugar
• 2/3 c (aka 5 oz aka 1 small can) evaporated milk
• 1 small (7 oz) jar marshmallow creme
• 1 tsp vanilla
• 12oz package chocolate chips
• Optional: 1 c chopped nuts
• Note: This recipe is on the back of the marshmallow creme container! But it calls for baking squares-- far more expensive than chocolate chips!

Preparation

• Melt margarine in microwave in a 2 qt, microwave safe dish.
• Add sugar and milk; mix well.
• Microwave for 3 minutes. Stir.
• Microwave for 2 minutes. Stir.
• Microwave for 5.5 minutes. Stir.
• Remove from microwave, and add marshmallow creme and vanilla.
• (Note: Running your spatula under hot water first will get the creme out easier!)
• Once that's mixed, add your chocolate chips.
• Mix until well combined and pour into a buttered pan.
• Place in fridge to set firmly, or leave at room temperature for a more gooey texture.

Brownie Bites

My writing group had a holiday party on Monday, so I (obviously) decided to make some treats!
I did the cinnamon pinwheels that I love so much, but also made brownie bites and a chocolate buttercream to go on top!
It was the frosting that made these things! The brownie was your typical brownie, and the frosting was your typical chocolate frosting, but together.. I may start drooling just typing this up!
These can either be really good for you, or really bad. You can grab one and it's rich enough for you to be able to walk away. But then..you might walk back a dozen times to get more.
Brownie Bite Recipe

• One package box brownie mix
• Eggs (varies)
• Vegetable oil (varies)

Preparation

• Preheat oven to 350
• Mix brownies according to directions on back of box.
• Grease a mini-muffin pan, fill 3/4 way full with brownie mix.
• Bake for 10-12 minutes, and check with a toothpick. Be careful not to overcook, because they'll become dry and crumble.
• Let them completely cool before removing them from the pan.

Chocolate Buttercream Recipe

• 11 tbsp butter (1 stick + 3 tbsp), softened
• 1 - 2lb bag powdered sugar
• 2 tsp vanilla
• 1/2 tsp salt
• 2/3 c milk
• 3 tbsp cocoa

Preparation

• Combine butter, vanilla, salt, 3/4 of the powdered sugar and 3/4 of the milk.
• Blend until well combined, adding more powdered sugar or more milk when needed.
• Once you reach the consistency you desire, add in 3 tbsp cocoa (mix on low speed to avoid cocoa-fying your clothes!)

Diabetic Friendly Chocolate Mousse Pie

Here's another good recipe! Good in many different ways, too. Good: For you; for your wallet; if you have a busy schedule.
You only need four ingredients: A ready-to-use graham cracker crust, one box of pudding, one container of Cool Whip, and milk. What makes it healthy is that the pudding is sugar-free and fat-free, and the Cool Whip is fat-free as well. (An optional fifth ingredient is chocolate for the chocolate curls on top.) I honestly didn't look at the nutrition facts for the crust, but I think with how healthy the mousse is, it shouldn't make that big of an impact.
Chocolate curls are SO fun to make! Now, online it says to use a cheese slicer, and a large block of chocolate. I used a vegetable peeler, and a chocolate bar. The trick is to make the chocolate soft enough that it'll sculpt into the form you want, but if it's too soft it'll just melt. I just bought a regular Hershey's bar and practiced with it. Now, this takes away from the 'diabetic friendly' label, but it's completely optional!

Diabetic Friendly Chocolate Mousse Pie Recipe

• 1 ready-to-use graham cracker crust (Chocolate, if possible)
• 1 - 1.5oz package sugar-free/fat-free chocolate pudding mix
• 1 2/3 c skim milk
• 1 - 8oz container fat-free Cool Whip, thawed
• OPTIONAL:
• Chocolate curls, or chocolate chips

Preparation

• In a large bowl, whisk together pudding powder and milk.
• Once well combined, add 4oz (1/2 container) of Cool Whip. Fold in carefully-- over mixing will cause the Cool Whip to lose its form.
• Spoon into crust and smooth out.
• Top with remaining Cool Whip, and chocolate curls if desired.

Chocolate Curls Recipe

• One bar of chocolate (or a few, for practice)

Preparation

• Put patterned-side down and carefully heat in microwave, making sure not to melt the chocolate. (I used a paper plate, but cut off the raised edges so I could have a flat surface to work on.) Heat ~ 10-15 seconds on 70% heat.
• Using a vegetable peeler, carefully guide the blade along the chocolate.
• The amount of pressure/speed will determine how large or loose your curls are.
• If the chocolate flakes, put it in the microwave for a few more seconds.

Oreo Ghosts

I was going to post this on Halloween, but I figured I'd post it the day before in case you want to actually make these festive treats!

Oreo ghosts are the same as oreo balls, just shaped differently. I also consider them easier to make, too, because with oreo balls you roll them, then freeze them, then dip them. With the ghosts you shape them, then spoon the almond bark right over them!
With these, it's definitely a "slow and steady" scenario. If you quickly dump the almond bark on, it'll get lumpy and won't cover evenly. So instead, go slowly. Spoon a decent amount over with a plastic mixing spoon (it acted weird when mom and I tried to use a metal spoon) and then use the back of the spoon to guide the almond bark where you want it to go.

Be sure you add enough for them to have a cute little "skirt" at the base, to make sure they really look like ghosts!
Adding the eyes is the most fun part to me!

Let the almond bark completely harden before adding the eyes, or you risk the almond bark simply sinking back into itself, or cracking the soft shell. Take a toothpick, and push it through the almond bark. If you twist the toothpick once embedded, you can create a larger eye socket.
And be sure to experiment with different little shapes! My favorite is the ghost with his little ghost head cocked! It's love at first spook. ;)

Oreo Ghost Recipe

• One package Oreos
• One package full-fat cream cheese, softened
• One package white Almond Bark

Preparation

• Finely crush the Oreos. (Mom and I used a food processor this time. Or, put them in a large bag, and smash up with a rolling pin.)
• In a large bowl, blend together with cream cheese until fully combined.
• Chill for 30-60 minutes, to make it easier to handle.
• On a sheet of wax paper, roll out oreos to 1-2" tall, with varying heights and widths.
• Chop up and melt Almond Bark, adding in vegetable oil if necessary to make it runny enough.
• Spoon A.B. over the oreo shapes, using the spoon to guide it along the ghosts to make sure they're fully covered. (Watch out for their butts! Mom and I miss those most often.)
• Let fully harden, then use a toothpick to form their eyes.

Candy Melt Pretzels

Halloween is fast approaching! Today mom came up and we made treats.

I don't know if they have a name, but she's made them before for Christmas, and wanted to make Halloween ones! Notice how they're all Halloween colored?
And since they use pretzels, candy melts, and M&Ms, I figure "Candy Melt Pretzels" is easy enough.

These are easy. SO easy, in fact, that I don't even need to put a recipe guide below. I will anyway, but it's astonishing how easy these are. I mean..have I mentioned how easy they are?
I'm just going to fill up this post with pictures!

Candy Melt Pretzels Recipe

• One package pretzel Snaps (The square/grid kind)
• Candy Wafers (Purchasable at craft stores like Hobby Lobby, and Wal-Mart)
• M&Ms (one large, or a few small bags)

Preparation

• Preheat oven to 200
• Arrange Snaps on a cookie sheet, in one flat layer.
• Top each with one candy wafer (the color is your choice!)
• Put into oven for 2-3 minutes, until you can press an M&M into the wafer without any resistance.
• Remove from oven, press M&Ms into remaining wafers. Let cool/harden!

Reverse Chocolate Chip Cookies

Alright, so these might have another name, but I prefer the one I gave them. Today I made chocolate cookies, with white chocolate chips!
(Arg, stupid picture rotating! There HAS to be a way to fix it..) I had the same issue today that I always have with chocolate cookies, no matter what: I can never tell when they're done. I may or may not have also burned a pan...but I can't tell. Sad, right? The ones I ate were tasty, though! But then, I also like white chocolate.
I know I should've baked yesterday, but there was too much going on! I had to enroll for my classes today too, and skipped today's class to make sure I got my next semester lined up correctly, so I baked while I waited! ..I'm a good student, I swear.

The only suggestion I have is that, if you know a tip to tell when a chocolate cookie is done, use it. And possibly share it with me. Otherwise, they were delicious. Enjoy!

Reverse Chocolate Chip Cookie Recipe

• 6 oz milk chocolate (chips probably work-- I used Hershey's Bliss squares because it was all I had)
• 1 c butter, softened
• 1/2 c sugar
• 2 tsp vanilla
• 2 eggs
• 1/3 c unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 c flour
• 6 oz white chocolate chips

Preparation

• Preheat oven to 375
• Melt the milk chocolate (microwave for 30 seconds, stir, then heat in 10 second increments until done) and set aside to cool.
• Cream together butter, sugar, and vanilla until well mixed.
• Add eggs one at a time, beating together between each.
• Add the melted, cooled chocolate. Beat on low.
• Add in cocoa powder, baking soda, and salt, and beat well.
• Gradually add in flour.
• Once well combined, stir in the white chocolate chips.
• Shape dough into 1" balls, and drop onto baking sheet.
• Bake for 8-10 minutes.
• Leave on the pan for 1-2 minutes to set, then transfer to wire rack to cool.

Caramel Brownies

Occasionally my roommate will decide to have a girl's night. So this time I decided to make a little treat: Brownies!

This is partially because I already had a box of brownie mix in the cabinet, but also because I had some little caramel squares in the cabinet that I wanted to get rid of. Otherwise I would've eaten them all plain!

So I made the brownies, and then melted 20 of the caramel squares. Now, no matter how much you heat these, they will firm up again right away...at least the way I did it! So I melted them and stirred in a little veggie oil, just to get it liquid enough to drizzle the caramel over the brownie mix before I baked it.

And the caramel will harden as you drizzle, so make sure you work quickly!

Caramel Brownie Recipe

• One box of brownie mix
• Eggs (2, probably)
• Vegetable oil
• Water
• 20 small caramels

Preparation

• Prepare brownie mix according to directions on the back of the box.
• Pour mix into the pan of your choice (ex: 9x13 pan)
• Unwrap the caramels (yep!) and put in a microwave safe bowl.
• Heat on high for 30 seconds, then stir. Add in a little vegetable oil, then continue heating in 10-second intervals until totally melted.
• Use a spoon to drizzle caramel over the brownies.
• Bake according to the box's directions.
• Frost if you'd like, or serve slightly warm!

No Bake Cookies

Happy Labor Day!

In the spirit of Labor Day, and being off work, I decided to put the least amount of effort possible into baking. Well that, and I wanted to make something quick and fool-proof to take to my writing group tonight (as a reward for the people who show up on a holiday!)

Not wanting to go to the store, I decided to bake with what I had around the house, and wound up re-discovering no bake cookies! I haven't made them for yeaaars.
Mine ALWAYS seem to come out a little crumbly, but I boiled them for a little less time than normal. I added more oats than I meant to though, so that defeated the purpose!

Afraid that they'd be dry, I melted some peanut butter and drizzled it over them. Super cute!

Now, Wilton's makes this thing called Peanut Butter Drizzle Icing, and I found it on sale (discontinued, I believe) so I bought it awhile ago. It tastes...funky. Like a bad peanut butter icing. After reading the ingredients list, I'm convinced that it's sugar, chemically altered to taste like peanut butter.
So, even if you see something like this, I suggest just taking the 45 seconds extra to melt the peanut butter.

No Bake Cookie Recipe

• 1 3/4 c white sugar
• 1/2 c milk
• 1/2 c (1 stick) butter
• 4 T cocoa powder
• 3/4 c peanut butter (I prefer creamy)
• 3 cups quick oats

Preparation

• Line two cookie sheets with waxed paper; set aside.
• Combine sugar, milk, butter, and cocoa powder in medium sauce pan over high heat. Stir often to combine.
• Bring to a rolling boil. Once it begins to boil, heat one minute longer, stirring often still.
• Remove from heat. Add peanut butter and stir until melted/combined.
• Stir in 2 1/2 c oats, then slowly add in the rest of the oats, or enough to get the consistency you desire.
• Drop immediately onto the waxed paper, in whatever size you prefer. Leave to cool.

Optional Peanut Butter Drizzle

• Melt about 1/2 c peanut butter on 50% heat in the microwave for 45 seconds, stirring halfway through.
• Pour into a Zip-Loc bag. Snip off a small corner of the bag.
• Drizzle!

Nutella Cupcakes

Here's recipe number two for the day: Nutella cupcakes! And trust me, they are full of chocolate-hazelnutty goodness.

These could be REALLY good, but with the way we made them they were very bland. The recipe says to make the cake mix, then drop a teaspoon of Nutella in and swirl them. This was an epic fail! The Nutella was waaay too thick to swirl.


A better thing to do, in my opinion, is add Nutella to the batter after it's mixed up but before pouring. It comes out to be half a cup of Nutella. (1 tsp x 24 cupcakes = 24 tsp. 48 tsp = 1 cup. So 24 tsp = 1/2 cup. Math!) But since I didn't actually make them this way myself, you should judge for yourself if they're bland, or if they need more.

So! We tested out three different kinds: Cupcake with frosting. Cupcake with a thin Nutella layer, and frosting. Cupcake with thin Nutella layer and no frosting. We wound up deciding that the Nutella layer really made the cupcake better, with or without frosting.


For the frosting, mom whipped up a yummy Nutella buttercream. (I TOLD you it was chocolate-hazelnutty!)

Nutella Cupcake Recipe

• One package yellow cake mix
• 1 1/4 c water
• 1/3 c vegetable oil
• 3 eggs
• 1/2 c Nutella

Preparation

• Preheat oven to 350
• Blend together cake mix, water, oil, and eggs as per box instructions.
• Beat in Nutella.
• Bake for 20-24 minutes, until a toothpick comes out clean.

Nutella Buttercream Recipe

• One bag (2 pounds) of powdered sugar
• 11 tbsp (one stick + 3 tsp) butter, softened
• 2 tsp vanilla
• 1 tsp salt
• 1/2 c milk
• 1 cup Nutella, to start

Preparation

• Combine powdered sugar, butter, vanilla, salt, and half of milk.
• Add in Nutella and beat together, adding more milk until you get the consistency you like. Add more Nutella as neccessary.
• Frost/pipe onto cupcakes.

Cookie Dough Cupcakes

Two-for-one experiment today! Mom's been wanting to learn how to pipe frosting, so we figured we'd try a couple of different cupcake recipes.

The first one we tried: Cookie dough cupcakes!
They sound deliiicious. But they and the Nutella cupcakes were both "eh" for me. But I'm posting them anyway!

These involve making chocolate chip cookie dough, rolling it into balls, and freezing them. One of the two of us (hint, not me. ;) decided that they wanted to buy a roll of pre-made cookie dough instead of making it from scratch. It was alright, but personally I think the brown sugar was waaay too understated.
After you mix the batter and put it in the cupcake papers, you drop in one of the frozen cookie balls. Trust me when I say to drop it in and LEAVE IT. I pressed the ball down into the batter (it still sticks out even when it touches the bottom), and as it baked it melted down. All of the cookie was on the bottom, which split the cupcake into this half-cookie, half-cupcake weird thing.

For the frosting, we made a chocolate buttercream.
It was extra thick so mom could test her piping skillz, which really overwhelmed the cupcake itself (which was a little bland anyway). But in general I'd say thinner would be great-- using it as a glaze would be amazing.
Cookie Dough Cupcake Recipe:

Cookie Recipe

• One tube of pre-made chocolate chip cookie dough
• OR
• Cookie recipe here: http://adventureswithmarzipan.blogspot.com/2010/05/cookies-au-creme.html

Preparation

• After getting your dough, roll into balls about the size of a teaspoon. Put in the freezer for one to two hours.

Cupcake Recipe

• One package of yellow cake mix
• 1 1/4 c water
• 1/3 c vegetable oil
• 3 eggs

Preparation

• Preheat oven to 350
• Combine the mix, water, oil, and eggs as per box instructions. (Lazy, right?)
• Line a cupcake tin with 24 cupcake papers.
• Drop a frozen dough ball into each cup, in the center. Do NOT push down.
• Bake for 20-24 minutes, until a toothpick comes out clean.

Chocolate Buttercream Recipe (doubled for piping)

• One bag (two pounds) of powdered sugar
• 11 tbsp (one stick + 3 tbsp) butter, softened
• 2 tsp vanilla
• 1 tsp salt
• 1/2 c milk
• 1 1/4 c cocoa

Preparation

• Using a spoon, mix together powdered sugar and cocoa.
• Add in butter, vanilla, salt, and half of milk. Blend together.
• Slowly add milk until getting the consistency you like.
• Frost/pipe onto cooled cupcakes.

Chocolate-dipped Orange Cookies

What a busy week this has been! I was offered the opportunity to make treats for a WEDDING! Now granted, they're being served at the tail-end of the reception, after the cake has been served, but still! The woman (whose son is getting married) said she'd take pictures of the treats on display at the wedding and send them to me, so hopefully I'll get those and be able to post them here, too!

I decided to make three different treats. I made my Cinnamon Pinwheels, Cookies au Creme, and a new recipe: Cake mix cookies! Specifically, chocolate-dipped orange cookies.
I got the recipe from a friend of mine, Nikki (who is amazing in the kitchen). The recipe is reaaally simple. I did an orange cookie, half-dipped in chocolate. I wanted something with a little extra sass, that was also unusual, for people to "ooh" and "ahh" at at the wedding. I think I succeeded with these!

Everybody that I fed these to as samples LOVED them. Not one person thought they were less than amazing!

The great thing about the recipe is that you can use ANY boxed cake mix. Because I couldn't find an actual box of orange cake mix, I used white cake mix and added 4tsp of orange extract. Yummm!

I also used a box of strawberry (See below!) but it had that artificial-strawberry flavor. I've come to the conclusion that strawberry cookies should not exist.

Now, the first time I made these I used my KitchenAid. I also rolled out the dough and cut it into shapes, which probably had to do with why I didn't add any extra flour to the dough itself.

The second time (when I made a batch for work) I used a hand held mixer, and I had to add a LOT of flour to get it to be a good texture. When I scooped them, I used a 1/2 tablespoon measuring spoon to get them the same size.

Cake Mix Cookie Recipe:

• One box cake mix (any flavor)
• Two eggs
• 1/4 cup vegetable oil
• Flour (Not sure how much-- it varies)
• 4tsp orange extract (if you go for the orange cookies)
• One bag chocolate chips, melted (you pick what sort!)

Preparation

• Preheat oven to 300
• Beat together the cake mix, eggs, and vegetable oil.
• If needed, add enough flour to get it to a cookie dough-like consistency.
• Either roll out and cut cookies into shapes, or drop onto cookie sheet.
• If dropping onto cookie sheet, press down so they're about 1/4" thick. They don't seem to spread at all, or VERY little.
• Bake for 9-12 minutes, or until just firm to the touch.
• Leave to cool on the cookie sheet for a few minutes before transferring to a wire rack.
• Serve plain, or dip in melted chocolate-- or drizzle with melted chocolate.

Note: I used milk chocolate for the orange cookies, and dark chocolate for the strawberry. Try mixing it up!

Triple Chocolate Macadamia Nut Cookies

In theory, this recipe sounds DELICIOUS. But because of three things I did, they came out just slightly less tasty. But still good!

The three main chocolates are:
Dark chocolate, which creates the actual cookie yumness.
Milk chocolate chips
White chocolate chips

The first mistake, which accounts for two errors in the cookies, was following this recipe exactly. First was adding the full amount of flour. It calls for 1 1/4 cups. I suggest sticking to 1 at the most, or maybe a little less.

Second was adding the full amount of macadamia nuts. It was an overload for the cookies! It calls for a cup of macadamia halves-- I suggest 1/2 cup of macadamia quarters (which you'll cut yourself, since they come halved) then judging further from there.

The third was my inability to tell when chocolate cookies are done. I mean, it's hard to tell when a cookie is brown on the edges when the entire dough is brown.. So two of my three trays ended up slightly overcooked.

With the dark chocolate, the recipe calls for 11oz of at least 70% cacao.
The problem with this is that a 3.5oz bar of 72% costs $4.69 at my store.

So, not wanting to totally bland-up my cookies, I bought one bar of the expensive stuff, then two bars of the Hershey's Special Dark bars (4.25oz each) to get what I needed.

Everything else seemed to be contributing to a perfect cookie recipe! Since you have to leave them on the pan to firm up anyway, I think cooking them for an even 12 minutes, then taking them out, will be perfect.

Triple Chocolate Macadamia Nut Cookie Recipe:

• 3oz milk chocolate chips
• 3oz white chocolate chips
• 11oz dark chocolate (min. 70% cocao)
• 7tbsp unsalted butter at room temperature, diced
• 1tsp vanilla extract
• 3/4 cup brown sugar
• 1 cup self-rising flour
• 1/2 cup macadamia nut quarters (or halves, halved)

Preparation

• Preheat the oven to 350
• Put the two types of chocolate chips in a bowl together, and mix.
• Take one of the chocolate bars (if you did what I did, one of the Hershey Special Dark bars) and break apart all of the squares except three (these three will be melted with the other chocolate.)
• Take the individual squares, break in half again, then mix in with the chocolate chips.
• In a separate, microwave safe bowl, break apart the rest of the chocolate.
• Heat until melted.
• In a third, large bowl, pour the melted chocolate in with the butter. Mix well.
• Add the brown sugar and vanilla extract. Mix.
• Add half of the flour, beat together, then add the rest and beat.
• Use a spoon to mix in the milk, white, and dark chocolate chips/chunks.
• Mix in the macadamia nuts.
• Scoop by tablespoon onto a cookie sheet covered with parchment paper.
• Heat 12 minutes, then remove from oven.
• Allow to cool on the cookie sheets before transferring to wire racks to cool completely.

Oreo Balls

I've got a loooong work week starting tomorrow. Everyone is taking days off at once, so there's really only a couple of us who are available to work all of the shifts.


Because I KNOW I won't want to bake anything after working 9-5 tomorrow, I thought I'd make something tonight. So I spent the entire day making oreo balls!

They're messy to prepare, but are sooo worth it. Plus you only need three ingredients, so it's easy to do these from memory. Everybody at work loooves these, too.

Note: Using different food colorings in the Almond Bark can instantly make these festive little goodies! Always use a gel-based food coloring though-- the liquid food colorings make the Almond Bark "seize up" and you'll have to get a new package. You could either color all of it, or dip the oreo balls in plain white Almond Bark, then color the leftover and drizzle it over.

Oreo Balls Recipe

• One package Oreos (plain/original)
• One package cream cheese
• One package white Almond Bark

Preparation

• Leave the cream cheese out to soften/get to room temperature.
• Put the Oreos in a large Zip-Loc back (The freezer bag/gallon bag is what I use.)
• Seal out the air, then use a rolling pin to crush the Oreos as best you can. When you think they're crushed enough, keep crushing for another minute or two because larger chunks are harder to blend.
• Put the Oreos and cream cheese in a large bowl and blend together until you get a smooth, well incorporated mixture.
• Put the mixture in the fridge for half an hour to help it firm up.
• Cover a cookie sheet with wax paper. Roll the mixture into 1" balls, and put on the cookie sheet.
• Put back in the fridge for an hour.


• Chop up the Almond Bark and heat until it's melted. (Heat for a minute, then stir every 20 seconds.)
• Prepare a second cookie sheet with wax paper, for the dipped balls.
• Taking 4-5 balls from the fridge at a time, drop one at a time into the Almond Bark. Use a toothpick to lift it out, and once it's evenly coated shake off the excess A.B., then put on the wax paper to let it set. (You'll want to have a second toothpick on hand; use it to put extra A.B. over the toothpick hole in the Oreo Ball.)
• Once they're all coated, put the new pan in the fridge to let them firm up and chill. Then serve!