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Chocolate Poke Cake

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Chocolate Poke Cake is a delicious dessert made with a simple box cake mix, pudding, chocolate syrup, chocolate chips and a chocolate whipped cream frosting. 

I know I have been posting A LOT of desserts lately but I cannot help it. Spring is here, Easter is coming and we are planning so many warmer weather activities already like grill outs and gatherings. This Chocolate Poke Cake is perfect to make for all these events and also a big hit. 

What is a “poke” cake? 

A poke cake is typically a box cake mix baked in a 13 x 9 inch pan. Once cooled, you poke holes in the cake using the back of a wooden spoon. Whip up a batch of pudding or jello, then pour that over the top of the cake. Let cool and set up and then do a layer of frosting. Voilà. You just made a yourself a truly delicious cake. This chocolate version is so decadent and moist that any chocolate lover will be in love. 

Chocolate Poke Cake

Chocolate Poke Cake is so super chocolatey (that’s a word, right?) with multiple layers of chocolate goodness. My favorite layer is the light whipped cream frosting. Although, still made with chocolate, this frosting layer makes the entire dessert a fluffier and airy. 

How to make the chocolate whipped cream frosting

It only takes 3 ingredients to make this luscious frosting : heavy whipping cream, cocoa powder and confectioners sugar. Before beginning, place the beaters and mixing bowl into the freezer to get nice and cool. Once cooled, remove from freezer and put together your hand or stand mixer with the chilled beaters. Combine all your ingredients into the cold bowl and beat fro 3-5 minutes. The frosting is done when you reach that firm peak where the frosting will stand straight up with a slight curl when the beaters are lifted. 

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Chocolate Poke Cake

Chocolate Poke Cake is a delicious dessert made with a simple box cake mix, pudding, chocolate syrup, chocolate chips and a chocolate whipped cream frosting. 
Course Dessert
Cuisine American
Keyword chocolate
Servings 12 servings
Author Amber

Ingredients

Chocolate Cake

  • 1 box chocolate cake mix
  • 3 eggs
  • 1 cup whole milk
  • 1/2 cup unsalted butter softened

Chocolate Pudding

  • 3.9 ounce chocolate pudding powder
  • 2 cups cold whole milk

Chocolate Whipped Cream Frosting

  • 2 cups heavy whipping cream
  • 1/4 cup cocoa powder
  • 1/2 cup confectioners sugar

Garnish

  • 1 cup mini chocolate chips
  • chocolate syrup

Instructions

Chocolate Cake

  • Heat oven to 350 degrees. 
  • Use a hand or stand mixer to beat the softened butter until creamy. Add the remaining cake ingredients (milk, cake mix and eggs) and lightly beat until you have a nice, consistent batter. 
  • Spray the 13 x 9 inch pan with non-stick spray and pour batter into it. 
  • Bake for 28- 30 minutes. 
  • Remove from oven and let cool. 
  • Once cooled,  use the bottom of a wooden spoon to gently poke holes throughout the cake. 
  • Make your pudding. Add a box of chocolate pudding powder to cold milk and stir until it begin to set up. Immediately pour the pudding over cake. Smooth out the top. 
  • Set the cake in fridge for at least 30 minutes to chill. 

Chocolate Whipped Cream Frosting

  • As the cake is chilling, place the beaters and a mixing bowl into freezer. 
  • Once the beaters and bowl are chilled, assemble the hand or stand mixer and start the frosting. Beat the heavy whipping cream, cocoa powder and confectioners sugar for 3-5 minutes. You want a stiff peak to form where when you lift the beaters, the frosting will stand straight up with a slight curl. 

Finishing Touch

  • Frost the cake. 
  • Decorate the top with chocolate syrup and mini chocolate chips. 
  • Cut into 12 portions and serve. Note that you can get more portions out of this to serve more people. 

Notes

You can follow the instructions on your cake box to make the chocolate cake batter if you prefer. 

A family gathering? A birthday party? A pot luck at work? What will you be bringing this decadent Chocolate Poke Cake dessert to this season? Let me know in the comments below. 

 

Easter Bunny Cupcakes

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Easter Bunny Cupcakes are made with white cake mix, a sweet buttercream frosting, sprinkles and an adorable milk chocolate bunny on top.

I know it sounds crazy but Easter is less than a month away! Time to get the kids their Easter outfits, make some brunch plans and enjoy some Easter inspired desserts like these cute cupcakes. They really are the perfect addition to an Easter tablescape or family gathering.

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Easter Bunny Cupcakes

Easter Bunny Cupcakes start with a box of white cake mix! So easy- just add some milk, butter and eggs to the mix to create a delicious, moist cupcake that tastes like it came from a bakery. The buttercream frosting is a butter/vegetable shortening blend to form a stable, pipable frosting so the “grass” has a lot of dimension and holds up.

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Tips & Tricks 

All About That Buttercream!

A pipable buttercream is very important to make perfect “grass”. The frosting should be stiff but not so much that it hurts your wrist to decorate with. I like to use the combination of butter and vegetable shortening to create that stiffness. Add the vanilla extract and then the confectioners sugar in increments until everything is combined. You should be left with a very thick frosting that will be needed thinning out. 1 teaspoon of water beat into the frosting should do this.

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Easter Bunny Cupcakes

Easter Bunny Cupcakes are made with white cake mix, a sweet buttercream frosting, sprinkles and an adorable milk chocolate bunny on top. 
Course Dessert
Cuisine American
Keyword easter, cupcakes
Prep Time 30 minutes
Cook Time 16 minutes
resting time 10 minutes
Total Time 46 minutes
Servings 24 Cupcakes
Author Amber

Ingredients

Cupcakes

  • 1 cup unsalted butter softened
  • 1 box cake mix
  • 1 cup whole milk

Buttercream Frosting

  • 1/2 cup vegetable shortening
  • 1/2 cup unsalted butter softened
  • 1 teaspoon vanilla extract
  • 4 cups confectioners sugar
  • green food dye
  • water

Garnish

  • confetti sprinkles
  • Lindt extra small chocolate bunnies
  • Whopper Robin Egg chocolates

Instructions

  • Heat oven to 350 degrees. 
  • Place 1 cup softened butter into mixing bowl, use a hand or stand mixer to beat butter until creamy. 
  • Add cake mix, followed by milk and beat. 
  • Add eggs, one at a time. 
  • Place cupcake liners into muffin pan and fill each 3/4 full of cake batter. 
  • Cook for 15-18 minutes. 
  • Remove cupcakes from oven and let cool. 
  • Begin frosting. Place 1/2 cup butter and 1/2 cup vegetable shortening into a mixing bowl. Use a hand or stand mixer to beat until creamy. 
  • Add 1 teaspoon vanilla extract and the 4 cups of confectioners sugar into bowl in increments until fully blended. 
  • Add green food coloring until at desired color. 
  • Add a pinch of water if the frosting is too thick. Start with a teaspoon of water to thin it out but you want this frosting to be thick and pipable. 
  • Fill a pastry bag with the frosting with a #233 tip for grass. Decorate each cupcake. 
  • Add some confetti sprinkles and a chocolate bunny on each. You can even make some cupcakes with a couple Whopper Robin Eggs int he center instead of a bunny. 

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Blueberry Swirl Cheesecake Bars

Blueberry Swirl Cheesecake Bars are a delicious treat made from cream cheese, sour cream and eggs on a graham cracker crust with a swirl of fresh blueberry purée.

Cheesecake just may be my favorite dessert and it has been FOREVER since I have shared one with you all. These Blueberry Swirl Cheesecake Bars are perfect for Easter, which is seriously approaching fast, or an other spring time gathering. As far as cheesecake goes, this is a really simple one to whip together and is really pretty! I am in love with the marbling effect from the top view!

Blueberry Swirl Cheesecake Bars

Blueberry Swirl Cheesecake Bars have minimal ingredients needed. You start with a graham cracker crust base made of just graham crackers, butter and sugar. Then move onto the next layer of cream cheese, sugar, eggs, sour cream and vanilla extract. The blueberry swirl is made of just fresh blueberries and then you can garnish with some whipped cream and a few blueberries for presentation.

Tips & Tricks

Water Bath

There are a few cheesecake recipes that I don’t use a water bath with and this is one of those. You certainly can to prevent cracking from the steam. To create a water bath simple place the 13 x 9 inch pan into a larger pan. Fill that larger with a bit of water- 2 inches worth. Then, bake per instructions.

Lump Free Batter

The goal when making a cheesecake is to have a silky texture free of lumps. How can we ensure this?

  • Eggs and cream cheese should be warmed up to room temperature or close before beginning. I just leave these ingredients out on the counter 30 minutes- one hour before baking.
  • Beat the cream cheese with sugar until smooth before adding any other ingredients.
  • Eggs will be added lastly and one at a time. Gently mix.
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Blueberry Swirl Cheesecake Bars

Blueberry Swirl Cheesecake Bars are a delicious treat made from cream cheese, sour cream and eggs on a graham cracker crust with a swirl of fresh blueberry purée. 
Course Dessert
Keyword bluberry, cheesecake, dessert
Prep Time 15 minutes
Cook Time 55 minutes
chill time 2 hours
Total Time 1 hour 10 minutes
Servings 16 servings
Author Amber

Ingredients

Graham Cracker Crust

  • 2 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 Tablespoons unsalted butter melted

Filling

  • 32 ounces cream cheese (4 packages)
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 cup sour cream
  • 2 cups fresh blueberries

Garnish

  • whipped cream
  • fresh blueberries

Instructions

  • Get the eggs, cream cheese and butter out to start bringing to room temperature before preparing the cheesecake. 
  • Heat oven to 325 degrees. 
  • Place graham crackers in food processor to turn into crumb. Add in 1/3 cup of the sugar and the melted butter. 
  • Press the graham cracker crumb mixture into the bottom of a 13 x 9 inch pan. Press the mix down with a flat surface ( I use the bottom of a measuring cup) so it is even and will hold together after cooking. I line my pan with parchment paper so you can easily remove the entire cheesecake for serving. 
  • Bake the crust for 10 minutes. Then set to the side to cool. 
  • Use a hand or stand mixer to beat the cream cheese. Add 1 cup of sugar and beat until creamy and smooth. Add vanilla extract and sour cream. Beat again. Add in one egg at a time. Blend and then pour over the crust. 
  • Purée the blueberries in food processor. Use a spoon to drop the purée on the top of the cheesecake. Use a knife to cut into the batter and create a marble effect. 
  • Bake for 45 minutes or until the center is almost set. 
  • Cool and then chill in refrigerator for at least 2 hours- overnight. 
  • Cut into 16 equal pieces. Serve with a dollop of whipped cream on top and more fresh blueberries. 

Magnolia Table Chocolate Chip Cookies

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Magnolia Table Chocolate Chip Cookies are deliciously chewy cookies made perfectly with just basic baking ingredients.

Remember that Magnolia Lemon Pie with Candied Lemon Slices inspired by Joanna Gaines recently? It was too good to not try another Magnolia Table recipe ASAP and these chocolate chip cookies did not disappoint. There is no crazy secret ingredient or special process- just a simple, homemade cookie that is soft and satisfying. Exactly what we need some days.

Magnolia Table Chocolate Chip Cookies

Honestly, I have never been a huge fan of crisp cookies and could live without them. Chewy cookies on the other hand are my jam.

JUST. CAN’T. STOP. EATING. THEM.

These Magnolia Table Chocolate Chip Cookies are those chewy type cookies that stay good and soft for days and completely addicting!

Tips & Tricks

How to Bring Butter to Room Temperature Quickly

So, I may be slightly impatient. I hate waiting for butter to soften enough to use for baking but you can easily and quickly soften your stick of butter in the microwave.

  1. Leaving the wrapper on, place the butter in the microwave on it’s side.
  2.  Heat for 5 seconds.
  3. Rotate the butter onto another side. Heat another 5 seconds.
  4. Repeat this for all 4 sides and the butter should be soft enough to work with.

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Magnolia Table Chocolate Chip Cookies

Magnolia Table Chocolate Chip Cookies are deliciously chewy cookies made perfectly with just basic baking ingredients. 
Course Dessert
Keyword chocolate, cookies
Prep Time 10 minutes
Cook Time 11 minutes
chill 30 minutes
Total Time 21 minutes
Servings 2 dozen
Author Amber

Ingredients

  • 8 Tablespoons unsalted butter room temperature
  • 2 cups brown sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon baking soda heaping
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups chocolate chips semi-sweet

Instructions

  • Place room temperature butter and brown sugar in mixing bowl. Beat with a hand or stand mixer until smooth. 
  • Add eggs. Beat again. 
  • Add vanilla extract, baking soda, salt and 1 cup of flour. Beat again. 
  • Slowly add in the remainder of the flour and beat until thoroughly mix. 
  • Stir in chocolate chips. 
  • Place batter in refrigerator for 30 minutes. 
  • Preheat oven to 350 degrees.
  • Drop cookie dough balls onto a baking sheet giving each a little space. 
  • Bake for 11 minutes and then cool on a baking rack. 


Have you tried any recipes from Magnolia Table/ Joanna Gaines? Maybe you have even visited her restaurant or bakery! Let me know in the comments below and seriously, does this women ever sleep between books, tv shows, a home decor line, appearances and restaurants?

Magnolia Lemon Pie with Candied Lemon Slices

Magnolia Lemon Pie with Candied Lemon Slices is a deliciously tart pie made with sweetened condensed milk, egg yolks and freshly squeezed lemons in a graham cracker crust topped with homemade candied lemon slices and whipped cream.

While, I am a peanut butter and chocolate dessert kind of girl, every once in awhile, I want a dessert that is sweet, tart and creamy. This Magnolia Lemon Pie with Candied Lemon Slices is just that! Plus, both my kids really enjoy these types of desserts so it a nice treat for them too.

Magnolia Lemon Pie with Candied Lemon Slices

This Magnolia Lemon Pie with Candied Lemon Slices recipe was inspired from Joanna Gaines and her favorite lemon pie from Magnolia. This pie is vibrant, beautiful, fresh and perfect for spring entertaining, dinner parties or even the Easter holiday. This is a super simple pie to create with a bake time of less than 20 minutes and is a breeze to whip together. Make this pie for your next family get together and promise everyone will be begging for more!

Tips & Tricks

Lemon Pie

This lemon pie filling is crazy simple! Just make sure to use fresh egg yolks and once you have beaten the filing mixture, by and release some of the air bubbles by tapping the bowl on the counter before pouring into the pie crust to bake.

Whipped Cream Topping

You want to beat heavy cream, confectioners sugar and vanilla extract together to form a nice whipped cream topping for your pie which will take about 7 minutes to form a stiff peak. As you beat the mixture, look for trails being left in the mix. At that moment, you want to pay attention to ensure you don’t over mix. The whipped cream will be stiff and hold it’s shape. This means it is time to serve.

Candied Lemon Slices

The candied lemon slices make this pie really fun and is a great spin off the original recipe. The hardest part of making these candied lemon slices is the waiting period after simmering them so make sure to make them in advance. If you forget, no biggie! Just use fresh lemon slices or decorate the pie however you please!

Don’t toss that sugar water you simmered the lemon slices in! Save it for later as a lemon simple syrup to use in cocktails, to make sorbet or as part of a sweet dressing.

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Magnolia Lemon Pie with Candied Lemon Slices

Magnolia Lemon Pie with Candied Lemon Slices is a deliciously tart pie made with sweetened condensed milk and freshly squeezed lemons in a graham cracker crust topped with homemade candied lemon slices and whipped cream. 
Course Dessert
Keyword dessert, lemon, pie
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 8 slices
Author Amber

Ingredients

Candied Lemon Slices

  • 2 lemon sliced
  • 1 cup granulated sugar
  • 1 cup water

Lemon Pie Filling

  • 28 ounces sweetened condensed milk (2 cans)
  • 3 egg yolks
  • 2/3 cup lemon juice (4 lemons)
  • salt

Graham Cracker Crust

  • 10 graham crackers (1 sleeve)
  • 6 Tablespoons butter melted
  • 2 Tablespoons brown sugar

Whipped Cream Topping

  • 2 cuips heavy whipping cream
  • 3 Tablespoons confectioners sugar
  • 1/2 teaspoon vanilla extract

Instructions

  • 24 hours prior to servings your pie, begin the candied lemon slices. Wash and slice 2 lemons. 
  • In a saucepan on the stove top, bring 1 cup of water and 1 cup of sugar to a simmer and then add in lemon slices. Simmer for 15 minutes and place onto parchment for a day. 
  • Begin the crust. first pre-heat oven to 350 degrees. 
  • Place the graham crackers and brown sugar into a food processor and blend for 1 minute. Add the melted butter and blend for another 30 seconds. 
  • Press the graham cracker mixture into the bottom of an 8 inch pie pan. I use  spatula to press the graham cracker down and come up the the sides. 
  • Bake the crust for 8 minutes. 
  • Begin the lemon pie filling. In a large mixing bowl, add condensed milk, egg yolks, and a pinch of salt. Juice about 4 lemons to get 2/3 cup fresh lemon juice and place into the mixing bowl. I like to juice the lemons into a separate small bowl and then add the juice to ensure I don't drop in any lemon seeds. Use a hand or stand mixer to beat the mix for 5 minutes, 
  • Pat the bowl down on the counter top a few times to get the air bubbles out and then pour over baked pie crust. 
  • Bake another 10 minutes. 
  • Remove from oven, let the pie cool and then place in refrigerator for 2 hours. 
  • As the pie chills in the refrigerator, make the whipped topping. In a mixing bowl, add 2 cups heavy whipping cream , 3 Tablespoons confectioners sugar and 1/4 teaspoon vanilla extract. Use a stand or hand mixer to beat until you have reached a firm peak which takes about 7 minutes. 
  • Decorate the pie with the candied lemon slices and serve with a dollop of whipped cream.  Mint is optional to add a pop of color. 

Notes

A touch of yellow food dye was also added in for these photos. Try 5 squirts for a more vibrant pie if you please! 

Are you typically a chocolate dessert eater or do you love more tart desserts like this Lemon Pie? Let me know in the comments below and tell me how this dessert fit into your spring planning.

OREO Funfetti Cookies

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OREO Funfetti Cookies are made with basic baking ingredients, sprinkles, Golden OREO Cookies and white chocolate chip cookies for a fun and colorful family treat.

Living with a three year old consists of a lot of dolls, talk about rainbows, unicorns, stuffed animals and loving anything super colorful. These OREO Funfetti Cookies are a big hit for the little one and tasty enough for the rest of the family to enjoy!

What is Funfetti?

Funfetti refers to those little rainbow sprinkles that everyone loves and it happens to just be a fun word. These rainbow sprinkles are made of sugar (duh) in bright artificial colors. A look back in history reveals that Pillsbury started the whole Funfetti movement back in the 1980’s when they introduced rainbow sprinkles in a cake mix and we have never looked back!

Source: New York Times

OREO Funfetti Cookies

OREO Funfetti Cookies take my favorite cookie batter base and adds in some white chocolate chips, rainbow sprinkles and Golden OREO cookies. You can absolutely swap white chocolate chips for milk chocolate and Golden OREO’s for regular OREO cookies depending on what you have on hand or at your local grocery.

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OREO Funfetti Cookies

OREO Funfetti Cookies are made with basic baking ingredients, sprinkles, Golden OREO Cookies and white chocolate chip cookies for a fun and colorful family treat. 
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Author Amber

Ingredients

  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons hot water
  • 1 cup white chocolate chips
  • 1/4 cup sprinkles
  • 1 cup Golden OREO Cookies chopped

Instructions

  • In a large mixing bowl, add softened butter, brown sugar and granulated sugar together. Use a hand or stand mixer to beat until creamy and smooth.
  • Add the vanilla extract and eggs. Beat again.
  • Add salt. 
  • Dissolve the baking soda in the hot water and add to batter. Use a hand or stand mixer to beat while slowly adding in the flour.
  • Chop about 8 OREOS and fold into batter along with the sprinkles and white chocolate chips. 
  • Place dough in refrigerator for 30 minutes.
  • Preheat oven to 350 degrees.
  • Use a cookie scoop to place batter onto baking sheet giving space between each cookie. You can also add a few more sprinkles and cookie pieces on top before baking. 
  • Bake for 10-12 minutes.
  • Let cool on a cooling rack.

What will make these delicious OREO Funfetti Cookies for? A birthday party? An after school treat? A fun surprise? Let me know in the comments below.

 

White Hot Chocolate with Strawberry Whipped Cream

White Hot Chocolate with Strawberry Whipped Cream is a cocoa made with white chocolate chips, whole milk, heavy cream and vanilla extract on the stove-top or in the slow cooker topped with an easy whipped cream made of heavy cream, strawberry Jello and confectioners sugar.

School was cancelled today because of the freezing cold temperatures outside. Like many places at the moment- Cincinnati is experiencing some serious low temperatures so what do we do? Drink hot chocolate, duh! We didn’t want any hot chocolate though so we made it special today with a strawberry whipped cream topping and Valentine’s Day sprinkles and it is just what we needed on a day like this.

White Hot Chocolate with Strawberry Whipped Cream

White Hot Chocolate can easily be made in the handy crock-pot or quickly on the stove top.

White Hot Chocolate Instructions

  • Stove Top: Add the chocolate chips, heavy cream , milk and vanilla extract to a saucepan or pot. Cook on a medium heat and whisk frequently until you reach a low simmer. Serve.
  • Crock Pot: Add your ingredients to a crock-pot and cook on low for 3 hours. Serve.

Strawberry Whipped Cream

Time for that special touch of strawberry whipped cream. This tastes like a normal fluffy, slightly sweet whipped cream but with the added bonus of strawberry flavor! Plus, it is really easy to make. Before beginning, place a metal bowl and the beaters into the freezer for 15 minutes. After 15 minutes is up, add the heavy cream, confectioners sugar, and a little bit of Jello gelatin powder in strawberry flavor to the cold bowl. Beat for 4-5 minutes you get a stiff peak – meaning it will hold firm but still look soft and fluffy.

Think of all the delicious desserts you can use this strawberry whipped cream on! YUM. 

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White Hot Chocolate with Strawberry Whipped Cream

White Hot Chocolate with Strawberry Whipped Cream is a cocoa made with white chocolate chips, whole milk, heavy cream and vanilla extract on the stove-top or in the slow cooker topped with an easy whipped cream made of heavy cream, strawberry Jello and confectioners sugar. 
Recipe inspired by The First Year Blog
Course desssert, drink
Keyword strawberry
Servings 4 people
Author Amber

Ingredients

White Hot Chocolate

  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 8 ounces white chocolate chips

Strawberry Whipped Cream

  • 2 cups heavy cream
  • 1/2 cup confectioners sugar
  • 4 Tablespoons Jello gelatin powder strawberry

Instructions

  • Place a metal bowl and beaters into freezer for 15 minutes. 
  • Add 2 cups heavy cream , 1/2 cup confectioners sugar and 4 Tablespoons Jello gelatin powder into the metal bowl and beat for 4-5 minutes or until a stiff peak forms. Store in fridge. 
  • In a pot or saucepan, add the chocolate chips, 2 cups whole milk, 2 cups heavy cream, and vanilla extract. Cook on a medium heat stirring often as you bring it to a low simmer. 
  • Serve the hot chocolate in a mug with some strawberry whipped cream on top and add some sprinkles for fun!

After making this strawberry whipped cream for our white hot chocolate, I am thinking of all kinds of fun flavors and ways to eat whipped cream! Do you have any amazing flavor ideas? Let me know in the comments below.

Red Velvet OREO Truffles

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Red Velvet OREO Truffles are a yummy no-bake dessert made with Red Velvet OREOS, cream cheese and white chocolate topped with sprinkles or crushed OREO cookies.

OREO Truffles are one of those recipes that everyone needs to know how to make for those moments you want a simple dessert that everyone loves. If you need a dessert for a work pot luck or something sweet to bring to a family function- these always work and are always delicious!

Red Velvet OREO Truffles

Red Velvet OREO Truffles are just a spin-off of a regular OREO Truffle so feel feel to use original OREO’s or another fun OREO flavor like these Red Velvet ones as a swap. All you need to do is toss some OREO’s into the food processor with cream cheese and blend until the cream cheese is thoroughly mixed in. Now, use a cookie scoop and your hands to help form the truffle balls and place onto a parchment covered cookie sheet. Place these truffle balls into the freezer for 30 minutes to chill.

Once the truffle balls are chilled, melt your white chocolate down according to package instructions. This is typically cooking in the microwave for 30 second increments and stirring between. I recommend using a coffee mug to melt chocolate because it is microwave safe and stays hot so the chocolate stays melted for longer.

Time to dip these truffles in chocolate! I use the fork technique and place the ball on the fork, dip into the chocolate until it is fully immersed, bring it up and gently tap off excess chocolate on the side of the mug. Place it onto parchment paper with assistance of another fork. Decorate immediately and then served when the chocolate has set up. For decoration, you can use some festive sprinkles or crunch up an OREO cookie to sprinkle over top.


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Red Velvet OREO Truffles

Red Velvet OREO Truffles are a yummy no-bake dessert made with Red Velvet OREOS, cream cheese and white chocolate topped with sprinkles or crushed OREO cookies. 
Course Dessert
Keyword chocolate, dessert, OREOS, truffle
Prep Time 30 minutes
Cooling time 30 minutes
Total Time 30 minutes
Servings 28 truffles
Author Amber

Ingredients

  • 8 ounces cream cheese
  • 36 OREOS Red Velvet 1+ packs
  • 10 ounces white chocolate for melting
  • sprinkles
  • crushed OREO Red Velvet cookies

Instructions

  • Place OREOS and cream cheese into food processor. Blend until cream cheese is fully incorporated into mixture. 
  • Roll into 28 balls (give or take a few). I like to use a cookie scoop so my truffles are all the same size. 
  • Place the balls onto a parchment covered cookie sheet and put into freezer for 30 minutes. Do not skip this step. You want them cold when dipping into the chocolate. 
  • Melt the chocolate in 30 second increments in a microwave safe container/bowl/cup stirring between until chocolate is melted. I use a coffee mug as my container. 
  • Dip each ball into chocolate, place onto parchment paper to dry and place sprinkles or crushed OREO on top. I use a fork for dipping these truffles and just lightly tap excess chocolate off the fork on the side of the mug. Use another fork to assist you in placing the truffle onto the parchment paper. 
  • Let the chocolate set up before serving and store in fridge. 

What will you be whipping up these no-bake Red Velvet OREO truffles for?? Let me know in the comments below.

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Crispy Peanut Butter Balls

Crispy Peanut Butter Balls are an easy no-bake dessert made with crunchy peanut butter, rice cereal, butter, confectioners sugar and chocolate.

Here in Ohio, we love our buckeyes with chocolate covered creamy peanut butter balls. These Crispy Peanut Butter Balls are a spin off of Ohio’s favorite made just for my crunchy peanut butter lovers.

Crispy Peanut Butter Balls

Crispy Peanut Butter Balls are super easy to make but a little bit of work to mix the ingredients together and roll each ball and then dip each in chocolate. The work is well worth it though! These little peanut butter balls are delicious.

You can make these Crispy Peanut Butter Balls for any holiday or gathering… just switch up the sprinkles! For myself, peanut butter balls have always been a Christmas food. My mom would make a batch every year for Christmas Day dinner and has always been a family favorite so I hope your family loves them just as much as mine does.

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Crispy Peanut Butter Balls

Crispy Peanut Butter Balls are an easy no-bake dessert made with crunchy peanut butter, rice cereal, butter, confectioners sugar and chocolate.
Course Dessert
Keyword chocolate, crispy peanut butter balls, crunchy peanut butter balls, dessert, peanut butter, peanut butter balls
Servings 30 Peanut Butter Balls
Author Amber

Ingredients

  • 1/2 cup unsalted butter softened
  • 2 cups crunchy peanut butter
  • 2 1/2 cups confectioners sugar
  • 2 1/2 cups crispy rice cereal
  • 10 ounces chocolate melting wafers
  • 4 teaspoons shortening
  • sprinkles

Instructions

  • Add softened butter and peanut butter into a microwave safe bowl. Cook in microwave for 1 minute and stir well. 
  • Slowly add in confectioners sugar mixing the ingredients into a dough. Use a spatula or even a your hands to thoroughly mix. 
  • Add crispy rice cereal. Stir well. 
  • Roll 1 inch balls and place onto a parchment covered cookie sheet. It helps to use press the ingredients together into a ball with your hands.
  • Place peanut butter balls into freezer for 15 minutes. 
  • Place the chocolate wafers and shortening into a microwave safe bowl. Cook in 30 second increments, stirring between, until chocolate is fully melted. 
  • Dip each peanut butter ball into melted chocolate and place back onto parchment paper. I like to use a toothpick to dip but a fork also works well or whichever method you prefer. Add sprinkles immediately. 
  • Serve when chocolate has hardened. 

Are you team creamy peanut butter or team crunchy peanut butter? Let me know in the comments below.

Candy Cane White Chocolate Chip Cookies

Candy Cane White Chocolate Chip Cookies

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Candy Cane White Chocolate Chip Cookies are made with basic baking ingredients, white chocolate chips and crushed candy cane bits for a festive treat even Santa wants to sneak in this holiday season.

Cookies are made a lot in my home this time of year! Between the holidays and gatherings with co-workers or friends and cookie exchanges and treats for the kids- a whole lot of cookies are being baked. These Candy Cane White Chocolate Chip Cookies are perfect for any holiday occasion but we especially love these for Santa on Christmas Eve.

Candy Cane White Chocolate Chip Cookies

Candy Cane White Chocolate Chip Cookies are everything you love in a cookie. These are soft and chewy with chocolate bites and the added candy cane on top give them another layer of flavor and extra color to brighten up your holiday.

Let’s get baking!

Start by crushing the candy canes into bits. I do this by placing the candy into a storage bag and paddling them with a rolling pin. Set them to the side while you mix the cookie dough.

In a large mixing bowl, add softened butter, brown sugar and granulated sugar together. Use a hand or stand mixer to beat until creamy and smooth. Add the vanilla extract and eggs. Beat again and then add salt.

Dissolve the baking soda in some hot water and add to batter. Beat while slowly adding in the flour. Once you have a good consistency, fold in the chocolate chips and place the cookie dough in refrigerator for 30 minutes.

Preheat oven to 350 degrees. Use a cookie scoop to place batter onto baking sheet giving space between each cookie. Place candy cane bits on the top of each cookie. I like to just dunk the top of the cookie into the bag of crushed candy canes and place back onto cookie sheet. Bake for 10-12 minutes. Let cool on a cooling rack and serve. Make sure to place the cookie dough back in the refrigerator between batches to stay cool.

Candy Cane White Chocolate Chip Cookies
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Candy Cane White Chocolate Chip Cookies are made with basic baking ingredients, white chocolate chips and crushed candy cane bits for a festive treat even Santa wants to sneak in this holiday season. 

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3 cups all-purpose flour
  • .5 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 11 ounce bag white chocolate chips
  • 5 candy canes
  1. Place candy canes into a storage bag. Use a rolling pin or something similar to crush the candy canes into bits.
  2. In a large mixing bowl, add softened butter, brown sugar and granulated sugar together. Use a hand or stand mixer to beat until creamy and smooth.
  3. Add the vanilla extract and eggs. Beat again.
  4. Add salt.
  5. Dissolve the baking soda in the hot water and add to batter. Use a hand or stand mixer to beat while slowly adding in the flour.
  6. Fold in the chocolate chips.
  7. Place dough in refrigerator for 30 minutes.
  8. Preheat oven to 350 degrees.
  9. Use a cookie scoop to place batter onto baking sheet giving space between each cookie.
  10. Place candy cane bits on the top of each cookie. I like to just dunk the top of the cookie into the bag of crushed candy canes and place back onto cookie sheet.
  11. Bake for 10-12 minutes.
  12. Let cool on a cooling rack.

What are you go-to cookies for Santa? Let me know in the comments below!