Oreo Flowers Recipes
OREO-BROWNIE FLOWERPOT CAKES
A fun alternative to a birthday cake, and a delightful treat to serve at a kids' party, a garden party or a springtime celebration.
Provided by Jackie Currie
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Wash and dry terra-cotta pots and spray insides with non-stick spray
- Place one Oreo in bottom of each pot to cover hole
- Mix brownie batter and divide evenly among pots
- Place pots on a baking sheet, and bake according to brownie recipe
- Remove from oven and let brownies cool completely
- Place gummy worms on top of cooled brownies
- Cover with a layer of chocolate mousse
- Sprinkle generously with crushed Oreo cookies
- Top with candy rocks and a sprig of fresh mint
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
OREO FLOWERS
Make and share this Oreo Flowers recipe from Food.com.
Provided by High school musical
Categories Dessert
Time 15m
Yield 3 cookies
Number Of Ingredients 4
Steps:
- Melt chocolate chips in the microwave until melted and smooth. Stir often.
- Carefully put oreo cookies on the popsicle sticks.
- Cover oreo cookie with melted chocolate.
- Place oreo on wax paper.
- Add gumdrops on top.
- Allow it to cool and harden.
- Share your oreo cookie with your friends!
Nutrition Facts : Calories 217.3, Fat 12.3, SaturatedFat 6.2, Cholesterol 6, Sodium 71.1, Carbohydrate 25.6, Fiber 0.4, Sugar 22.7, Protein 2.2
HOMEMADE OREO COOKIES
Perfect homemade Oreo cookies that will have your whole family drooling!
Provided by Lauren Allen
Categories Dessert
Time 48m
Number Of Ingredients 13
Steps:
- Add the flour, cocoa powder, baking soda, and salt to a large bowl. Set aside.
- Add the butter to a mixing bowl and beat on high speed until creamy. Add granulated sugar and brown sugar and mix until well combined. Mix in egg and vanilla extract.
- Add the dry ingredients and mix on low speed until combined. Cover the dough and chill for 30 minutes.
- Preheat oven to 350 degrees F.
- Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper.
- Roll the dough into small, 2 teaspoon sized balls.
- You should be able to roll about 30 cookie dough balls. I can fit 15 on each of my cookie sheets. Press down lightly on the top of the balls to slightly flatten.
- Bake for 6-8 minutes. The will appear soft but will continue to harden as they cool. Cool for 5 minutes on the baking sheet, and then remove to a wire cooling wrack to cool completely.
- Beat together butter and shortening until smooth.
- Add powdered sugar and vanilla and mix for 1-2 minutes, until smooth.
- Once the cookies have cooled, add a small spoonful of filling onto the inside of a cookie. Place the inside of another cookie on top and press together.
- Cookies store well, covered in the fridge, for up to 1 week. They also freeze well, up to 2 months.
- Filling can be made up to 1 week ahead of time, stored in the fridge. Allow to come to room temperature before filling cookies.
Nutrition Facts : Calories 269 kcal, Carbohydrate 37 g, Protein 2 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 36 mg, Sodium 180 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
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- Prepare a nonstick surface on your countertop (ie, silicone baking mat, parchment paper, wax paper) for the dipped Oreos to cool and harden after dipping.
- Melt the white chocolate according to the package directions. Tip: I like to use mugs, because they are taller than bowls which makes them work a little better for dipping.
- Dunk an Oreo into the white chocolate. Use a fork to push the white chocolate over all edges of the cookie. Use the for to gently lift the Oreo out of the chocolate, and carefully scrape the bottom of the cookie along the edge of the mug to remove excess chocolate.
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- In a small bowl whisk together the eggs, milk, oil, vanilla, and half of the crumbled Oreos. Then add it to the stand mixer on low then medium speed until just combined and finally add in the water (or hot coffee) carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).
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- In a large microwave-safe mug (350 mL / 12.5 oz capacity or larger), mash together FOUR of the Oreos and milk until the Oreos are mostly dissolved into the milk. Add caster sugar, flour, baking powder and cocoa powder. Stir until well combined.
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