Oreo Truffle Pops

I was looking for a cute end of year/summer bday treat and came across these oreo truffles athttp://bakerella.blogspot.com/2008/01/grocery-item-turns-gourmet.html. I put them on sticks and added sprinkles for a fun touch.

1 package of double stuffed Oreos (minus 7) ground to crumbs in a food processor

1 8 oz pkg cream cheese, brought to room temp

melted chocolate for dipping

mix oreo crumbs into cream cheese, using the back of a spoon to combine well. Roll into balls and refrigerate for about 1/2 hour I used the small Pampered Chef scoop and this made about 25 balls. I put the lollipop sticks in before refrigerating to help hold (also holds better if you dip the tip of the stick in melted chocolate before sticking in the ball). Melt chocolate in microwave or double boiler. Dip balls in chocolate and decorate (we used rainbow sprinkles). If on a stick, place in styrofoam to cool and harden, then refrigerate. If not using as pops, place in mini cupcake liners. They are so cute!

Bakerella has lots of different recipes and shapes for all different kids of cupcake pops, etc. They are so cute!

Desserts - Little Bites

Like many of you, my kids' school is celebrating Teacher Appreciation Week. They asked volunteers to bring in desserts to help them celebrate the teachers. I was thinking of little items, so they can try lots!

Yesterday, I had to bring in cupcakes to my daughter's preschool class. She wanted Chocolate ones and Strawberry ones. We made what we needed for class, the rest I made in mini-cupcakes and popped in the freezer for the teachers. 

I also think I am going to Ina Garten's Carrot Cake Cupcakes in mini-form. I made these for my oldest's first communion last year and loved them. (I am tempted to try them as sandwich cookies. I'll let you know if I do.)

Carrot Cake Cupcakes

2 c sugar

1 1/3 c veg oil

1 tsp vanilla

3 eggs

2 c flour

2 tsp cinnamon

2 tsp baking soda

1 1/2 tsp kosher salt

3 c grated carrots

1 c raisins

1 c chopped walnuts

Frosting:

3/4 lb cream cheese, room temperature

1/2 lb unsalted butter, room temp

1 tsp vanilla

1 lb confectioners' sugar

Preheat over to 350

Beat sugar, oil and vanilla. Add eggs, 1 at a time. In another bowl, sift together flour, innamon, baking soda & salt. On low speed, add 1/2 dry ingredients to the wet. Add carrots, raisins & walnuts to the remaining flour mix, mix well and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop batter into 22 muffin cups until each is 3/4 full. Bake at 400 for 10 minutes, then reduce to 350 for another 35 minutes, until toothpick comes out clean. Cool on rack.

For the frosting, cream the cream cheese, butter and vanilla. Add sugar and beat until smooth. When the cupcakes are cool, frost them generously and serve.

Brandini Toffee

This Toffee recipe from Martha Stewart makes me think of Aunt Margo's toffee. It is pretty easy to make and really comes out great.

Ingredients
Makes about 2 pounds1/4 pound whole almonds3 cups (6 sticks) salted butter3 cups sugar1 pound Guittard French vanilla dark chocolate


DirectionsPreheat oven to 350 degrees. Spread almonds evenly on a baking sheet and transfer to oven. Roast until almonds are dark and fragrant, but not burned, about 15 minutes. Remove nuts from oven and let cool completely. Transfer cooled nuts to a large resealable plastic bag. Using a mallet or other heavy object, pound nuts until coarsely ground.
Melt butter in an 8-quart pot over medium-low heat; stir in sugar. Continue stirring until toffee reaches 305 degrees on a candy thermometer, about 30 minutes.
Pour toffee onto an 18-by-13-inch rimmed baking sheet, spreading evenly to cover. Let cool until toffee is slightly hardened, but still tacky. Run a knife along the edges of the baking sheet to make toffee easier to remove.
Meanwhile, in a bowl set over (but not touching) simmering water, melt chocolate. Remove chocolate from heat and let cool slightly until it reaches about 95 degrees on a candy thermometer. Immediately pour melted chocolate over toffee, spreading evenly to cover. Sprinkle over coarsely ground almonds, pressing down with offset spatula. Transfer to refrigerator until toffee is set, about 1 hour.
To remove toffee from pan, run a sharp knife along the edges and lift toffee from the bottom. Using your hands, break toffee into large pieces; keep refrigerated until ready to serve.

Bake sale

I have to bake for a bake sale on Friday.  I'm thinking of a loaf bread.   Maybe a pumpkin or banana? What do you do for a bake sale?  Katie I know you mentioned Orange bugs the other day, I didn't write down the recipe. If you have a chance  please post it.