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

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

Super Bowl Fun!

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Football cupcakes

This Sunday we had a few friends over to watch the Super Bowl and, of course, I took this as an opportunity to bake! First, I made vanilla cupcakes from a recipe I found at Everyday Occasions website. The cupcakes were quite delicious!! I also made the buttercream from the recipe on the same website, which was pretty tasty, but it was a bit too thin to make the grass on the cupcakes. I tried to make it a bit thicker by adding more powdered sugar, but it just didn’t work out! It all just ended up blobbing together in a melty kind of way, which still looked cute, but not quite the effect I was going for!

For the football on top, I used a chocolate buttercream recipe which can be found at Savory Sweet Life‘s website. Let me tell you, this frosting was DELICIOUS!!! It also came out a bit too thin and, when I added extra powdered sugar, it turned to a perfect consistency to pipe the footballs on the cupcakes.

These were fun to make and everyone seemed to enjoy them!

Football cupcake

Since we were having people over, I decided to also make a trifle which I found on Pinterest and linked to indulgy.com‘s website.

Cookie Trifle 2

To make the trifle:
1. Crush a whole package Oreos.
2. Cream together 8 oz cream cheese, 1/4 cup softened butter, 1 cup powdered sugar, and 1/2 tsp vanilla.
3. In a separate bowl, mix 2 small boxes vanilla pudding and 3 cups COLD milk. Chill until set.
4. Fold 12 oz thawed Cool Whip with the set pudding.
5. Add the cream cheese mixture.
6. Layer in a trifle bowl, starting and ending with the Oreo’s.
7. Chill until ready to serve…then be ready to be addicted to this deliciousness!!

This trifle was definitely the hit dessert of the party!

Cookie Trifle

Baking love!
Heather

Creating Cake Pops

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Pink Cake Pops

I am making some cake pops for a photography class I am taking from Beryl next weekend and I wanted to try out a new design- a camera! I’ve never really shown how I make my cake pops, so here are all the steps I went through to create them!

What you will need:
Cake made from a cake mix
Container of store-bought frosting
About a half of a package of Oreo cookies crushed
Cookie Scoop
Sucker sticks
Candy Melts- black if you are making the cameras, or whatever color you choose if you are just making the pops
Small round sprinkles in white and any other color of your choosing
Ball sprinkles
Styrofoam Block
Wax paper

First, I made a vanilla cake from a box. If you don’t want all cake pops you can make half of the batter into cupcakes and half into a cake.
Cake Out of the Oven

After the cake cooled I broke it up into small pieces. I use my hands to break it up- it’s just easier than trying to use a fork, spoon, or something else.
Broken Up Cake

My husband requested cookies and cream cake pops so I smashed up some Oreos and added them to the top of the broken up cake…
Cake with Oreos on Top

Then mixed all the pieces in.
Oreos Mixed

Then I took about three-fourths of a container of icing and put it on top of all the pieces.
Frosting Container

Cake with Frosting on Top

I have found it much easier, again, to mix everything with my hands. I usually take the cake pieces and put them on top of the icing so it’s not quite as messy. My mix looked like this after I was done. You want the mix to be moldable and not too sticky.
Cake with Frosting Mixed

I used a cookie scoop to help make sure I used about the same amount of the mix for each cake ball/camera. I only made six cameras since I was just trying them out.
Bare Cake Balls

Then, I put the cake balls and cameras in the freezer for about 15 minutes to harden a bit. While the dough was cooling I set everything up that I would need to decorate the cake pops. For the camera cake pops, I melted black candy melts, took out 6 white small round sprinkles, and three blue and three pink sprinkles to use as the “button” on the top of the camera. For the pink cake pops, I melted the pink candy melts and had all the sprinkles in a bowl ready to put on the pops. I also put down wax paper to protect the table, had the sticks ready, and a Styrofoam board set up to stand the cake pops after they were decorated.
Melted Chocolate
Sprinkles
Ready Table

After I had everything ready, I took the cake balls/cameras out of the freezer. I dipped the ends of the sticks in the melted chocolate and stuck it into the cake balls and cameras.
Stick

I let these dry for a bit, then started by dipping the cameras into the black melted chocolate. I tapped any excess chocolate off of the cameras, then immediately put the white sprinkle where the “lens” was and the pink or blue “buttons” on the top while the chocolate was still wet. I then put them in the Styrofoam to dry.
Camera Cake Pops

I followed the same process for the pink cake pops, except I only put the white ball sprinkles on the top of the cake pops while the candy coating was still wet.

After I finished all of them, I put them in the freezer to harden the chocolate coating.

To finish them off and see what the “finished product” would look like, I put a couple of them in the sucker bags and tied them off with a pink polka-dot ribbon.
In Bag

My husband gave me his approval of the cake pops, eating two before I even posted this blog post!

Have fun making your own cake pops!
Baking love,
Heather