Oreo Icebox Cake

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Complete Cake with words

I came across a recipe for an Oreo Icebox Cake on Cookies and Cups’ website and I thought this would be the perfect dessert for a lunch with friends! This super delicious cake was so easy to make…give yourself five minutes (plus six hours for it to sit in the refrigerator) and you have an awesome dessert to share!

To make the 8×8 cake you will need…

8×8 pan (or, if you’d like a bigger cake, follow Cookies and Cups recipe!)
1 package Double Stuff Oreos
1 cup milk
2 small containers of Cool Whip (or one big one)
Chocolate Syrup

Oreo Icebox Cake with words

Directions
1. Dip the Oreos in the milk and cover the bottom of the pan.

Oreos with Milk with words

Milk and Oreos with words

2. Cover the Oreos with one of the small containers of Cool Whip or half of the big one.

Cake with Cool Whip with words

Coolwhipped Oreos with words

3. Repeat one more time so you have two layers of cookies and two layers of Cool Whip.

4. Put some chocolate syrup on top.

5. Put the cake in the refrigerator for at least 6 hours.

6. Enjoy!

Complete Cake

This super simple cake was a big hit and definitely a recipe that I will be using again in the future!!

Baking love,
Heather

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Dessert Buffet Fun!

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Table with Words

This past weekend, my friend Beryl had a live Q & A with some of the local Momtographers and she asked if I would make some desserts for a dessert buffet. I happily agreed and then it was time to decide on a menu.

First, Beryl requested the Gluten-Free Vanilla Cupcakes we had made for the photo shoot last month in a miniature form. Easy enough, but what kind of frosting? Beryl saw my post about the Marshmallow Buttercream and decided that might be a delicious addition to the cupcakes…I agreed! We also decided upon a bit of a strawberry theme, so I made some of the cupcakes with regular Marshmallow Buttercream and some with a Strawberry Marshmallow Buttercream.

To make it strawberry, I took about 5 strawberries, cut them up into tiny pieces, then mashed them a bit in a Ziploc bag. I added this to half of the regular recipe of Marshmallow Buttercream (I had already used the other half to frost half of the mini cupcakes). I did run into a couple of issues with this- the strawberries made the frosting a little bit more runny, which I think could be alleviated by draining out a bit of the strawberry juices before adding them to the buttercream. Some of the cut up strawberries would also get stuck in the piping tip, which would cause a ton to come out at one time. If I had cut up the pieces even smaller, this wouldn’t have been a problem. The Strawberry Marshmallow Buttercream turned out to be SO delicious…those little cupcakes became quite addicting!!

Gluten-Free Vanilla Cupcakes

The next item on the menu? Mini Strawberry Shortcakes! I found some push-up pop like containers at Joann’s that I thought would be perfect for these little cakes! To make the mini Strawberry Shortcakes, you will need:

Angel Food Cake (You can make your own or buy one at the store)
Strawberries, some cut into small pieces, some cut into sixths (I think I used about 2 containers)
Strawberry Syrup
Cool Whip

Directions:
1. Take the Angel Food Cake and cut it into thin pieces. I cut horizontally along the bottom of the cake to get bigger pieces.
2. Use one of the push-up pop containers to cut out 2 round pieces of cake for each container (there were 12 in the box so I cut out 24 pieces).
3. Mix the small pieces of strawberries with strawberry syrup (I think I put in about a half of the bottle of syrup, but it depends on how sweet you’d like the mixture).
4. Put one piece of cake in the bottom of the push-up pop container, then a layer of the strawberry mixture, and finally a layer of Cool Whip. Repeat with another layer of each ingredient.
5. Put one of the strawberry pieces that are cut into sixths on top of the mini Strawberry Shortcakes.
6. Enjoy!

Mini Strawberry Shortcakes

For the final item on the menu, I made a fruit platter with Marshmallow Cream Cheese Fruit Dip. This simple dip is by far my favorite dip for fruit! To make the dip you will need:

8oz Whipped Cream Cheese
7oz Marshmallow Cream

Stir the two together and serve with your favorite fruit! It’s that easy!

Fluffy Fruit Dip

Everything on the dessert buffet was a hit! I think Beryl’s daughter, Brielle, probably liked the cupcakes the most!

Brielle

Beryl made a couple other items to serve, including a DELICIOUS homemade Strawberry Lemonade that included a fresh strawberry puree, fresh squeezed lemons, simple syrup, and a little sparkling water. Homemade Strawberry Lemonade is definitely the way to go!!

Baking love,
Heather

Cookies and Cream Cupcakes with Marshmallow Buttercream Frosting

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Cookies and Cream Cupcakes with Marshmallow Buttercream

My husband and I had family over for a BBQ this weekend and I needed to make some camera cake pops for my friend, Beryl, so I decided to make Cookies and Cream Cupcakes and Cake Pops. My husband loves them…and I do, too! I decided to use a box mix, but made a few changes using a picture I pinned on Pinterest. (Unfortunately, I’m unable to link to the pin- it is just a picture and doesn’t include the directions for baking the cake!) The pin said that by making a few changes to the box recipe, your cake will taste like homemade.

I bought a Butter Recipe Yellow Cake and, following the suggestions on the pin, I added one more egg to the batter, used milk (I used vanilla flavored coconut milk) instead of water, and since this was already a butter recipe, I didn’t have to change out oil for butter. However, if you use a box mix that calls for oil, switch it out for butter and the directions say to use twice as much butter as the amount of oil the box calls for. I wasn’t sure what would happen with the cupcakes, but was hoping for the best when the batter turned out very thick.

Mixed batter

At this point, I folded in crushed Oreos.

With Oreos

I made 12 cupcakes with the batter and used the rest to make a cake in my 8 x 8 pan to use for the cake pops.

Cupcakes before Oven

I put both in the oven- the cupcakes were done after about 18 minutes and the cake took about 25 minutes.

Baked

While the cupcakes were cooling I used the same recipe for the frosting as I used in my Oreo Cupcakes post, which comes from Lil’ Luna’s website. This super easy Marshmallow Buttercream calls for 4 ingredients and takes all of 5 minutes to make (if that).

To make the frosting you will need:

1 cup butter at room temperature (I ALWAYS forget to take the butter out early enough so I have found that putting it in the microwave for approximately 30 seconds, then 10 second intervals until my finger will leave an indentation works well)
1 7oz jar of marshmallow fluff
1 cup powdered sugar
1 tsp. vanilla

First, mix the butter and sugar using the mixer until they are creamy. Then, stir in the marshmallow fluff and vanilla by hand. Put the frosting in your piping bag and pipe onto your completely cooled cupcakes! If you try to frost them before they cool, it is likely the frosting will melt- give them at least 30 minutes to cool and I have found putting them on a cooling rack really helps.

After you have piped on the frosting, add some cookie crumbles to the top of the cupcake!
Up Close Cupcake

Enjoy your delicious cupcake!
Cupcake with Packages

I did find that making the few changes to the box recipe did make the cupcakes taste better- everyone LOVED the cupcakes at the BBQ! From what I could tell from my taste-tests, the cake pops were quite delicious as well, although they were a little harder to mold. I either mixed in too much frosting, or the cream from the Oreo cookies made the consistency a little moister. I’m pretty sure that even though they were not up to my standards of perfection in the molding department, the flavor was excellent!

Baking love,
Heather