Keeping our fingers crossed!
I’m loving aprons right now and I think I might buy each and every one of these if I could afford to! If you have anyone in your life that loves to bake, think about getting them one of these for Christmas or their birthday. Such a perfect gift for a baker! Check out the other aprons on these sites too–so pretty!
I am pretty much LOVING all things key lime right now so I thought I’d “squeeze” (Get it?! Squeeze? Limes?? Umm, never mind.) in one more summertime recipe before the temps start falling and pumpkins and apples become the baking ingredients of choice.
A couple of months ago I saw a recipe from My Baking Addiction for Key Lime Pie Ice Cream and I knew there was no way I could let the summer pass by without making it. And I am so glad I didn’t! This ice cream is awesome and so simple…you basically whisk all the ingredients together in a large bowl, put the mixture in your ice cream maker and let it do it’s thing and then transfer to your freezer to harden up. That’s it!
I only changed a couple of things about this recipe. For starters, I wanted a REAL graham cracker crust in my ice cream and let me tell you it is worth the little bit of extra effort to make it. I also thought the mixture was a little too sweet so I doubled the key lime juice to balance out the sweet and tart–perfect! If I do say so myself.
Enjoy this recipe! And enjoy what’s left of summer!
- 8 T. Unsalted Butter, melted
- 2 c. Graham Cracker Crumbs
- Dash Salt
- 1½ c. Whole Milk
- 1 c. Fresh or Bottled Key Lime Juice (such as Nellie and Joe's)
- ½ c. Heavy Whipping Cream
- Dash Salt
- 1 (14 oz.) Can Sweetened Condensed Milk
- For Graham Cracker Crust: Preheat oven to 350 degrees and spray a 9x9 pan with cooking spray.
- Stir together graham cracker crumbs, melted butter and salt. Press into the bottom of the pan and bake for 10 minutes. Let cool completely on a wire rack.
- For Ice Cream: In a large bowl, whisk together whole milk, lime juice, heavy cream, salt and sweetened condensed milk. Pour into your ice cream maker and freeze according to manufacturer's instructions. Meanwhile, crumble your crust into small pieces and place in a bowl. Set aside.
- When ice cream is done, layer ice cream and graham crackers into a freezer-safe container. I had about four layers of each. Cover and freeze for one hour or until firm.
Jeremy and I just got back from a short but sweet weekend in a little town called Ironton, Mo. He surprised me with a belated anniversary trip to a bed and breakfast called The Parlor. When I went online to do a little research on the activities in and around the town, I found out that the B&B used to be a funeral home and was supposedly haunted! We didn’t see any ghosts or notice anything out of the ordinary while we were there but we did have an absolutely wonderful time and enjoyed our stay IMMENSELY. The husband and wife that own The Parlor were the nicest people and so accommodating.
There wasn’t much on our agenda (which was nice) other than going to a couple of state parks, eating some good food and relaxing. Oh and of course enjoying some yummy desserts! Jeremy also surprised me with a horse-drawn carriage ride Saturday night when we got back to the bed and breakfast. It was so romantic and a great way to end the weekend. Here are some fun pictures from our trip!
Hope you enjoyed the peak into our weekend! Tomorrow I’ll have a yummy end-of-summer recipe to share with you…have a great Sunday evening!
I’ll bet you didn’t know you could paint your walls with food, did ya? Well, I didn’t either until a friend recently told me she had read about it in a magazine. Sure enough there is a company called Anna Sova that is making specially formulated “food” paint. The ingredients are the same ones found in milkshakes, powdered donuts and chocolate.
The paint is supposed to be free of the many dangerous chemicals that are found in a typical can of paint and is instead made up of more healthy food ingredients. Not only that, it also makes your walls smell like a vanilla milkshake! Which I think is divine, but Jeremy says it’s gross. Whatever. Unfortunately (or fortunately if you’re like my husband) the aroma fades after several days.
The foodie paint comes with quiet the price tag however. At nearly $70 per gallon, yours walls should not only smell like a vanilla milkshake FOREVER, you should be able to LICK your walls and TASTE a milkshake. Now that would be awesome…but also gross. Yeah, never mind.
So what do you think? Cool? Weird? Delicious? Hmmm?
Today is National Banana Split Day! Woo hoo, get excited! Personally, I’ve never really been a big fan of banana splits…I mean, if I’m going to have ice cream, I don’t want anything even remotely healthy going on or in it. Give me the sugary, fatty bad stuff all the way. But then I came upon these banana split inspired recipes and OMG I am drooling all over my keyboard. Talk about decadent, over-the-top, gloriously evil, sweet temptation!
Enjoy! And try to keep the drooling to a minimum.
Never heard of a Peach Pile? That might be because I made it up. Yep. See, this weekend for my mom’s birthday I made a very special, ooey gooey, deep dish peach pie that was topped with a buttery, sugary, cinnamony oat topping. It smelled delicious, it looked delicious and I just knew it was going to taste delicious. But there was only one problem–it DID NOT want to come out of its pan. Nuh uh. Wasn’t having it. Absolutely refused to be eaten. Unfortunately we had to get a little rough with the pie and ended up with what I could only think of in my mind as a big ‘ole pile of peaches and crust. See below.
I think part of the problem was that in my haste I didn’t wait for the pie to cool down enough (as in all the way), in fact, it was still slightly hot. So while we didn’t have the massively tall, delicously perfect slices of pie I had imagined in my mind, we still had an amazingly good pile of peaches, buttery crust and oatmeal topping that was everything I imagined it would taste like along with some cold, creamy vanilla ice cream. Oh yes, and I did use a store-bought crust only because I think they are quite good and didn’t want to take the 4.5 HOURS to make the pie that a homemade crust would have required.
I will say that not one person cared about what the pie looked like once they started eating it. We were licking our plates clean with this one.
See original recipe here.
- 1, 9-inch Deep Dish Pie Crust (I used store bought)
- 8 Large Firm, Fresh, Ripe Peaches
- ¼ c. AP Flour
- ½ c. Firmly Packed Light Brown Sugar
- ⅓ c. Granulated Sugar
- 1 t. Cinnamon
- ⅛ t. Salt
- 2 T. Cold Butter, diced
- ½ c. Oats
- ½ c. AP Flour
- ½ c. Firmly Packed Light Brown Sugar
- ¼ c. (1/2 stick) Unsalted Butter, melted
- ½ t. Cinnamon
- Peel peaches and then cut into ½-inch thick chunks and place in a large bowl. Whisk together flour, sugars, cinnamon and salt and then add to the peaches, stirring to coat. Immediately spoon into the pie crust and dot with the two tablespoons of diced butter. Place in the freezer for 15 minutes. Meanwhile, preheat the oven to 425 and make the oatmeal topping.
- Thoroughly stir together the oats, brown sugar, flour, cinnamon and melted butter until well combined. Remove the pie for the freezer and carefully press the oatmeal topping onto the pie.
- Line a cookie sheet with foil and place the pie on top of the cookie sheet. Bake at 425 degrees for 15 minutes. Reduce oven temperature to 375 degrees and bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning and bake 25 more minutes or until juices are thick and bubbly. Transfer to a wire rack and cool two hours before serving or until completely cool.
For the past year or two I’ve had a minor obsession with what I call “cheesecake cakes” and it all started when I made Jeremy this Red Velvet Cheesecake for his birthday. He first had Red Velvet Cheesecake at The Cheesecake Factory and absolutely loved it. I have to admit, it was awesome. When his birthday came around I did my best to imitate their version and think I got pretty darn close.
After that, my brain couldn’t help but imagine all the possibilities of cheesecake cakes…I did a vanilla cheesecake and strawberry cake combo, a neapolitan with chocolate cake, vanilla cheesecake and strawberry cake…you get the picture. While they are delicious to make, they can be somewhat labor intensive and difficult to transport. So I finally had the bright idea to make it into a cheesecake CUPCAKE. Brilliant, right? So much simpler! And that idea led to the glorious recipe offering I give you today…Oreo Cheesecake Cupcakes.
I don’t think I need to say too much about these other than they are
good ABSOLUTELY AMAZING. The chocolate cake is a recipe I borrowed from My Baking Addiction and the cheesecake is a recipe from a friend. I was a little skeptical about the cake since it used a cake mix, but it was actually quite good. It had a more spongy texture than I was used to but was still very moist and had a rich chocolate flavor. And the Oreos…I mean, how can you NOT put Oreos in these? They just send them over the top and transport you directly into chocolate/cheesecake/Oreo heaven.
Make these and share them with the people you love. They will love you back. Promise.
- 1 (18.25 ounce) package Devil’s Food Cake Mix
- 1 (5.9 ounce) package Instant Chocolate Pudding Mix
- 1 c. Sour Cream
- 1 c. Vegetable Oil
- 4 Large Eggs, lightly beaten
- ½ c. Warm Water
- 1 T. Pure Vanilla Extract
- 1 (8 ounce) package Cream Cheese, softened
- ½ c. Granulated Sugar
- 2 t. Pure Vanilla Extract
- 1 Large Egg
- 1 (18 ounce) package Regular Oreos
- 2 sticks Unsalted Butter, softened
- 1 c. Shortening
- ⅛ t. Salt
- 2 T. Pure Vanilla Extract
- 2 lbs. (7.5 cups) Powdered Sugar, sifted
- 4 T. Very Cold Heavy Whipping Cream (or milk)
- Preheat oven to 350 degrees. Line a regular size muffin pan with paper liners or spray with nonstick cooking spray.
- For the Chocolate Cake: In an electric mixer, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth. Set aside.
- For the Vanilla Cheesecake: In an electric mixer beat the cream cheese until fluffy. Add the sugar and vanilla, beating well. Beat in the egg and set aside.
- For the Buttercream Dream Frosting: In an electric mixer, cream the butter and shortening until fluffy, about three minutes. Add the salt and vanilla and combine well. Begin adding the sugar, one cup at a time and mix thoroughly after each addition. After all the sugar has been added and mixed thoroughly, begin adding the very cold heavy whipping cream one tablespoon at a time, combining well after each addition. Beat on medium-high speed for three minutes to reach desired consistency.
- To assemble: Use a scant tablespoon full of chocolate cake mix and smooth into the bottom of the muffin tin (I actually used my (very clean) finger to do this). Spoon in just enough cheesecake to cover the chocolate cake. Press an Oreo into the cheesecake and cover the Oreo with cheesecake mixture–just enough to cover the cookie. Top with another tablespoon of chocolate cake and gently spread until even in the tin. (Be careful to do no more than a tablespoon each time otherwise your muffin tin will be too full and the cupcake batter will rise above the muffin tin and “mushroom”) Repeat with remaining muffin tins. Bake for 18-22 minutes, or until top is springy to the touch. Place on wire rack and cool completely. Pipe frosting onto cooled cupcakes and store in an air-tight container in the refrigerator.
Over the next four weeks, Jeremy and I will be attending three weddings…THREE. However, I don’t mind too much because next to desserts, weddings are one of my most favorite things. I’ve helped many friends and family with their own weddings and love seeing all the details that go into someone’s big day. Last night we had the privilege of attending the wedding of one of Jeremy’s friends from high school, Brandon. He married a sweet girl named Morgan and they had a very cute, very simple wedding on a farm. Yes, farm. A very nice farm.
The ceremony was held outside and for awhile it seemed like it was going to pour rain, but thankfully it just thundered the entire time. And the clouds were nice for some relief from the heat. The reception was held in the upper loft part of the barn. It was a fun night with good music, yummy food and a dessert table with cotton candy cupcakes, heart-shaped brownies, gumballs and rock candy. Here are some shots from the night that Jeremy got with the camera on his phone…
Hope everyone has had a great weekend–enjoy what’s left!
Every now and then I like to wander over to Etsy and see what kind of deliciously evil treats people are coming up with in the Edibles section. I love the creativity that goes into some of the sweet confections and it’s inspiring to see how many of these people make a living doing what they love.
These were some dark and decadent desserts that were calling my name and I simply couldn’t pass up the opportunity to share them with you all. Take a couple of minutes and check out these fun shops and most importantly, buy something!
Have a lovely day!
The other day I had a request for a birthday cake. No problem, I thought, I can totally rock this…I’ll just do a cute little three-layer, 6-inch round cake like I’ve made before. Done and done. Or so I thought.
As I started to assemble the cake, the layers began slipping and sliding everywhere. I freaked. Why is this happening??! Crap! And then I started noticing how hot is was in my house…INSANELY HOT. I looked at the thermostat–80 freakin’ degrees!! I promptly turned the thermostat down to 75 but it was too little, too late…there was no recovering this cake. What to do??? A trifle was my only option and thankfully the person who requested the cake was more than happy to go that route. Whew! So I made a decent recovery and still ended up with something that tasted amazing and looked pretty. Gotta love baking in the heat of summer. Lesson learned!
P.S. The trifle consists of white cake, homemade raspberry filling and white chocolate almond cream cheese frosting. YUM.
This past Sunday Jeremy and I went out for a very special anniversary dinner…pizza and ice cream. We’re classy like that. We went to a place called Chicago Gyros and Pizzeria for some delicious Chicago style thin crust pizza. It was half Greek and half Gypsy (gyro type toppings) and it was delicious! We also split a gyro because we love theirs so much. Yeah, we got full.
Now, because it was getting late and I wanted pictures of the ice cream place while it was still light out, we actually went to get dessert first. We’re adults now, we can do stuff like that right? So we headed just down the road to Emack and Bolio’s, a little ice cream parlor that is a teeny, tiny building across from a park. They are only open during the summer months and since I pass them everyday on my way to work and always see people sitting outside eating massive waffle cones with like five scoops of ice cream, I had to try them. Plus, my mother had just informed me a couple of weeks earlier that they had rum raisin ice cream which is one of my all-time favorites!
So we stopped in a decided to get what’s called a 3-scoop sampler for $3.95. It’s supposed to be smaller scoops than normal but dear Lord, if they had been any bigger I would have been sick. It was plenty of ice cream! Jeremy chose White Pistachio which was an amaretto ice cream with pistachio pieces, Chocolate Addiction which was dark chocolate with dark chocolate chunks and Cookie Monster which was vanilla with Oreo pieces and cookie dough.
I choose Myers Rum Raisin (of course!), Bean Town Buzz which was espresso ice cream with chocolate covered espresso beans and fuge and Black-N-Tan which was vanilla with chocolate covered toffee beans, fudge and cookie crumble. All of the flavors were sooooo good. We decided our top three picks were the White Pistachio, Myers Rum Raisin and Chocolate Addiction. I haven’t had such delicious hand-scooped ice cream in quite a while. Our usual ice cream run is either a blizzard from Dairy Queen or a frozen custard concrete from Andy’s so it was nice to get something different.
It was a fun night and we made some good memories just hanging out and enjoying each other’s company. And we’ll definitely be going back for more ice cream before summer is over….
After seeing all the awesome recipes last week in honor of National S’mores Day, I was inspired to make my own variation of the classic campfire treat. But what to do? There are so many creative recipes out there! I finally decided I wanted it in bar form and peanut butter was going to be incorporated one way or the other.
So, I found this recipe from Taste of Home that had great reviews. And I now know why! These might actually be one of my favorite things I’ve made thus far and I think it’s the marshmallow creme that really does it for me. I absolutely abhor store bought marshmallows but marshmallow creme…that’s a different story. I might have at one time or another sat down with a jar of peanut butter, a jar of marshmallow creme, a spoon and….well…you can imagine what happened next. Not pretty. Needless to say, this is a little more dignified way to eat all of those yummy ingredients.
- 1 c. (2 sticks) Unsalted Butter, softened
- 1½ c. Packed Brown Sugar
- 2 Large Eggs
- 1 T. Pure Vanilla Extract
- 2⅔ c. AP Flour
- 1½ c. Graham Cracker Crumbs
- 2 t. Baking Powder
- ¼ t. Salt
- 35 Regular Size Reese's Peanut Butter Cups
- 1 (13 oz) Jar Marshmallow Cream
- Preheat oven to 350 degrees and grease a 9x13 baking pan.
- In an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs, one at a time and then the vanilla. In a medium bowl, combine the flour, graham cracker crumbs, baking powder and salt. Gradually add to the creamed mixture. Set aside 1 cup for topping.
- Press remaining mixture into the 9x13 baking pan. Place peanut butter cups wide side down on the crust. Spray a large spoon with cooking spray and spread the marshmallow creme gently onto the peanut butter cups. Crumble the remaining graham cracker mixture over top.
- Bake at 350 degrees for 40-45 minutes or until golden brown (mine were a little dark around the edges at 45 minutes). Cool on a wire rack and store in an air-tight container.
Two years ago today I married my best friend. It went by so quickly (just like everyone said it would) and I am so thankful we have great pictures to look back at and remember everything by. We had an outside wedding at an old historic, brick firehouse. The ceremony was actually outside in a courtyard and the reception took place inside. There was lots of food and punch and a fun jazz band that played all night.
And of course we had cake! It was simply vanilla cake with vanilla buttercream along with vanilla cupcakes with chocolate and vanilla buttercream and an awesome candy buffet. It was a great night and I love looking at these pics and reliving it. Oh, and I should mention our photos were done by Cary Bates and Sarah Carter, both amazing photographers. Definitely check out their work.
Here are some of our sweetest memories from that night.
Needing some inspiration for breakfast tomorrow morning? Me too! As I was researching some seriously sweet breakfast recipes, I came across so many I couldn’t decide which ones I wanted to share, they all looked so good! So I thought, why not share them all? For me, there is nothing better than actually having time to cook or bake on a Saturday morning and filling your whole house with delicious smells of a homemade breakfast. And since Saturday is usually our “cheat” day around our house, it’s a great time to try one of these not-so-healthy, but oh-so-delicious recipes. Yay!
Enjoy and have a wonderful weekend!
Jeremy and I recently had the chance to visit a restaurant, Lola’s Pastries and Eatery, in Nixa that I’ve been meaning to try out for awhile. I had heard that they have delicious, made-from-scratch desserts and that the food is quite good too so I was curious. On our way back from Branson a couple of weekends ago, we finally stopped in to see if the desserts lived up to expectations.
Lola’s is actually a former house that was converted into a restaurant and has a nice tea room feel to it. They have a pretty good breakfast and lunch menu and of course lots of desserts to choose from. We hadn’t had hardly anything to eat that day so we decided to split a BLT sandwich in hopes of curbing the inevitable sugar rush. The sandwich wasn’t bad but it was shockingly void of key BLT players…one half of the sandwich had ZERO bacon and the other had maybe 1 1/2 pieces. Like they forgot to put it on! It came with chips and we added a side salad which was small but tasty. We probably should have said something about the sandwich since it wasn’t cheap (about $7) but didn’t want to mess with it. I will say that the other sandwiches everyone else had looked quite “meaty” and tasty so I’m not sure what happened with ours. Anyway, enough of that, on to the main event–dessert!
There were alot of choices…strawberry cake, chocolate cake, coconut cream cake, key lime pie, carrot cake, Oreo cheesecake, no-bake cookies, monster cookies, cupcakes and more! It all looked mouth-watering but I knew for sure I wanted to try the strawberry cake since that’s kind of what they’re known for. Jeremy chose the carrot cake and we also got a piece of the Oreo cheesecake.
The Oreo cheesecake was really good, very smooth and creamy and not an overly sweet cheesecake at all. I didn’t think the Oreos were that noticeable though. The graham cracker crust was probably my favorite part, it was a little on the thicker side and had the perfect amount of saltiness to it to contrast with the cheesecake.
The strawberry cake was also very good and definitely made from scratch–no nasty strawberry Jell-O in this cake, just real strawberries! It was three (yes, three!) layers high with strawberry buttercream sandwiched between each layer and all over the top and sides. It was indeed delicious, just as people said. However, the strawberry buttercream was a tad too sweet for our taste. I think we prefer cream cheese frosting on our strawberry cake. But still a seriously delicious strawberry cake!
Jeremy’s choice, the carrot cake, ended up being our favorite. It was a massive three layer cake with vanilla cream cheese frosting between each layer and on the top and sides. The cake was super moist and very straightforward, no pineapple pieces or chunks of pecans or walnuts in the batter, just a moist, dense, perfectly spiced carrot cake. It did have chopped walnuts sprinkled on top which I thought were a nice touch. We loved it and will definitely be going back for more.
If you are in or around Nixa, check this place out! The desserts do not disappoint!
Every time I walk into the grocery store lately, the piles upon piles of dark red, sweet Bing cherries call my name. And I ignore them. Not that I don’t like them. Oh, I love them. But they are too dang expensive! Until a couple of days ago that is. I walked in and behold, they were half the normal cost! Hello! I immediately bagged some up and high-tailed it home to bake. Naturally.
I already had a recipe in mind: Cherry Crumble Cake. Does that not sound divine? Sweet, juicy cherries mixed into a moist cake, topped with a brown sugar and butter crumb topping…mmmm mmm mmm! And it was very, very good. There were cherries in every bite and their flavor really came through the mild and not overly-sweet cake. Reminded me of my mom’s apple cake that I absolutely love. One thing I didn’t care for was how crumbly the crumble topping was. It just kind of fell off the cake whenever it was cut so next time I think I’ll do a whole stick of butter instead of a half and that should take care of it. I also whipped up some almond whipped cream to go with it, but some good quality vanilla ice cream would be just as good.
If you’ve been wanting to bake with some of those beautiful cherries but not sure what to do, give this recipe a try. Delicious!
(See original recipe here.)
- Crumble Topping
- 1 c. AP Flour
- 2 T. Dark Brown Sugar, packed
- 1 T. Granulated Sugar
- 1 t. Cinnamon
- ¼ t. Salt
- ½ Stick Unsalted Butter, chilled and diced
- 1 c. Chopped Pecans, toasted
- 1 c. AP Flour
- 1 t. Baking Powder
- ¼ t. Baking Soda
- ½ t. Salt
- ½ c. Sour Cream, room temperature
- 2 t. Pure Vanilla Extract
- 1 t. Almond Extract
- ½ Stick Unsalted Butter, room temperature
- ¾ c. Granulated Sugar
- 2 T. Packed Dark Brown Sugar
- 1 Large Egg, room termperature
- 1¼ lb. Whole Bing Cherries, stemmed, pitted and quartered
- Preheat oven to 350 degrees.
- Grease a 9-inch round, springform pan (or 9-inch square).
- For the crumble topping, in a small bowl whisk together the dry ingredients. With a pastry blender or fork (or your fingers--that's what I find easiest), blend in butter until it has the consistency of crumbs. Set aside.
- For the cake, whisk together the flour, baking powder, baking soda and salt in a bowl.
- In another small bowl, combine the sour cream, vanilla extract and almond extract. Set aside.
- In an electric mixer, cream the butter and both sugars on high speed until light and fluffy. Add egg and beat just until combined.
- Reduce speed to low, add dry ingredients alternately with the sour cream mixture, beginning and ending with the dry ingredients and mix until just combined.
- Gently fold cherries into the batter.
- Spoon batter into the pan and smooth the top. Spread half of the crumble topping evenly over the batter. Bake for 25 minutes.
- Stir pecans into remaining crumble topping and spread over the cake. Bake until a wooden toothpick inserted into the center comes out clean, about 25-30 minutes more.
- Allow to cool 20-30 minutes and serve.
I’ve recently discovered these super short, super adorable videos by Claire Thomas of L.A. who describes herself as “a food writer, photographer, enthusiast, personal chef and all round nerd”. More of them will definitely be showing up every now and then on my blog. She also has her own tasty little blog over at http://thekitchykitchen.blogspot.com/. Go check it out! But watch the video first…and prepare to drool.
Jeremy and I went to the fair this past weekend. We basically had one thing on our agenda while we were there: FRIED OREOS. Ok, so maybe it was more MY agenda but after getting a taste of those delicious fried chocolatey puffs last year, I’d been dreaming about them ever since. And really, what is there to do at the fair besides eat? I mean, you’ve got fried twinkies, funnel cakes, caramel apples, ice cream, fried Oreos, cheesecake wontons, cotton candy, fried peanut butter and jelly, chocolate dipped cheesecake on a stick and even fried Kool-Aid! And that’s just the sweet stuff!
So after a little searching, we found the fried Oreos and also decided on a fried PB&J. We grabbed a spot near the karaoke stage to listen to the up-and-coming Springfield musical talent and do a little people watching while we munched down.
First, the fried PB&J. Absolutely NOT good. Jeremy and I both agreed that while in concept the idea is great, it just didn’t work this time. The peanut butter tasted disgusting (perhaps because all I ever eat is natural peanut butter?) and it wasn’t really a peanut butter sandwich, it was one of those Uncrustable things that you get in the freezer section at the grocery store, fried in funnel cake batter. So disappointing. I’ve actually been wanting to purchase a deep fryer for home, so once I do, we are trying this again…with a REAL PB&J sandwich!
Now the fried Oreos on the other hand…absolute. fried. genius. I just love these little things. The Oreo is dunked in funnel cake batter which fries up nice and golden while the Oreo gets soft on the inside. Finished with a touch of powdered sugar, these are Oreo HEAVEN. They are fresh and warm and oh so delicious. My only complaint is that they don’t serve them with milk! Other than that, magic.
It’s the start of a new month which means a new “flavor of the month” for most of the cupcake and cake pop places around here (uh, yeah, we have a few). Apparently the flavor star of August is…drumroll please….Key Lime! Can’t say I’m upset about this at all as I heart me some key lime pie. As a matter of fact, I had planned to do some sort of key lime recipe for the last couple of weeks and never could decide if I wanted to do a traditional key lime pie recipe that I have and LOVE or stray from the typical and do something crazy different. Well, I decided on the latter and ended up making some Key Lime Cookie Truffles. These are based off of that famous Oreo truffle recipe…the one people go nuts over that is basically Oreos and cream cheese. Yeah, that one.
Anyway, I used the vanilla Oreos and key lime juice, not fresh squeezed (oh the horror, I know) but Nellie and Joe’s Key West Lime Juice, which in my opinion is just as good. I also threw in some raspberry jam, hoping to get the perfect mixture of sweet raspberry and tart lime but the jam kind of got lost in the mix and the flavor wasn’t too distinct, which was a bummer. I also think I’ll throw in some lime zest next time for even more of a tart factor. These were pretty delish but I think with a couple of tweaks, they’d be out of this world.
P.S. This recipe makes a TON of truffles, like, 80! I’d suggest halfing the recipe.
- 1, 8 oz. Pkg Cream Cheese, softened
- 4 c. (1 lb, 2 oz pkg) Golden Oreos, crushed (I used my food processor)
- 3 c. Graham Cracker Crumbs (I used my food processor)
- ¾ c. AP Flour
- ¾ c. Key Lime Juice
- ½ c. Raspberry Jam (optional)
- 2 lbs. White Chocolate Candy Discs, melted
- In an electric mixer, beat cream cheese until smooth. Beat in the Oreo and graham cracker crumbs, lime juice and flour. Beat in the raspberry jam (if using). Let sit in the fridge for 30 minutes to firm up.
- Line a cookie sheet with foil. Roll dough into balls with the palm of your hands and place on the cookie sheet. Put in the freezer for 30-45 minutes.
- Dip into white chocolate and decorate with green sugar, white chocolate, graham cracker crumbs, etc.