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 OREOS RECIPE BY TASTY
Here's what you need: unsalted butter, white sugar, salt, large eggs, all-purpose flour, dark cocoa powder, baking soda, butter, powdered sugar, vanilla
Provided by Scott Loitsch
Categories Bakery Goods
Yield 40 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
- Beat in eggs until fully incorporated.
- Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
- Add the dry ingredients to the wet ingredients, and mix together until combined.
- Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 325˚F (160˚C).
- Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
- To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
- Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
- Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
- Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
- To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
- Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
- Serve with a glass of milk.
- Enjoy!
Nutrition Facts : Calories 141 calories, Carbohydrate 17 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, Sugar 10 grams
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WHITE CHOCOLATE COVERED OREO FLOWERS RECIPE
From somethingswanky.com
Servings 24Total Time 30 minsEstimated Reading Time 3 minsCalories 139 per serving
- 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.
- Place the dipped cookie on the prepared nonstick surface. Arrange M&MS on top of the Oreo to look like a flower.
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