These cookies will change your life. I’m telling you, chocolate chip cookies will never be the same. The recipe is from Ambitious Kitchen, I upped the vanilla and used vanilla flavored greek yogurt, otherwise everything else is the same! Continue reading
I’d really like to call these White Chocolate Nutella Oreo Truffle Pops, but that seems like too much of a mouthful. Names aside, these were amazing! I was surprised at the texture; I wasn’t sure what to expect from the oreo crumbs. They were different than cake pops obviously, but in such a good way. They had a bit of a crunch to them and the white chocolate, Oreo, and Nutella flavors all complimented each other in the most wonderful way! I even got a “this is the best thing I’ve ever eaten;” that’s my favorite kind of compliment! What could possibly be better than that? Oh yeah, my husband liked them!! He doesn’t usually enjoy sweets…in fact, he rarely eats them (usually I’m shoving a forkful at him saying “come on, just try it.” Cakes, cupcakes, cookies, cheesecakes, or pies; he will most likely turn up his nose. And with how much I love to bake, we end up having very happy neighbors and coworkers!
Nutella Oreo Truffle Pops
Yield: 15 pops / Prep Time: 10-15 minutes / Chill time: 15 minutes
- 31 Oreos (you could use the whole package and make more)
- 5-7 Tbsp Nutella
- 1 package white chocolate chips or white candy melts
- 15 cake pop or lollipop sticks
- Crush the Oreos in food processer, blender, or a magic bullet (that’s what I used).
- In a medium bowl, add 4 Tbsp Nutella and mix with a wooden spoon. You can use your hands if that is easier for you. Add additional Nutella until the consistency is such that you can form balls with the crumb mixture but it is not too wet. I used about 6 1/2 Tbsp for regular Oreos, so you’ll need less for double stuffed and more for low fat. See a picture of what mine looked to the right.
- Form balls with the mixture; I made 15 balls but again, depending on how big you make them, it could be more or less.
- Freeze the balls for 10-15 minutes in the freezer or chill in the fridge for about half an hour.
- Meanwhile, melt a handful of white chocolate chips in the microwave. When the balls are chilled, dip the sticks into the white chocolate and insert about halfway into the ball. Let it set (you can stick it back in the freezer for a couple minutes).
- Melt the remaining white chocolate. If you are using chocolate chips and you think they are a little too thick, add a teaspoon or two of vegetable oil.
- Dip the pops, decorate, let them set, and enjoy!
I had my first attempt at cake decorating last week, and for a first try, I think it went pretty well! I made the cake for my boss’s last day to wish him luck with his new business venture. It was very moist and had a great flavor. The buttercream wasn’t too sweet, which is something I think is very important when it comes to homemade frosting, and the nutella flavor combined very well with the cake and ganache!
- 1 box of Duncan Hines Classic Yellow Cake mix
- 4 eggs
- 1/2 cup butter (1 stick), melted
- 1 cup milk
- Butter and flour your cake pans (I used 3 9-in rounds so I would have 3 thinner layers).
- In a large mixing bowl, combine cake mix, butter and milk and mix on medium speed until combined.
- Add eggs, one at a time, with mixing well between each addition.
- Pour batter into pan(s).
- Bake at 350 for 20 minutes or until toothpick inserted into center come out clean.
Note: I then wrapped each layer separately, first with saran wrap, then with tin foil, and froze for a day and a half until I was ready to decorate. I thawed them in the refrigerator for 4-5 hours the day I assembled and decorated the cake.
Tip for Moist Cakes: Combine 2 parts water to 1 part sugar (I used 1 cup water to 1/2 c sugar) in a saucepan and bring to a boil. Boil for several minutes and remove from heat. When cool, put the sugar water in a small spray bottle. Before assembling your cake, use a fork to poke holes in the cakes surface, then spray several times with the water (I sprayed about 5 times on each layer). Let it sit for a little bit (maybe 10 minutes) before you begin frosting.
- 1 1/4 c chocolate chips (semisweet)
- 1/2 cup half and half
- 1/2 Tbsp vanilla
- In a double boiler, mix chocolate chips, half and half, and vanilla over simmering water. [Note: I don’t have a double boiler, so I just placed a heatproof bowl (I used a hard plastic bowl), in a saucepan with water]
- When there are no more chocolate chunks, you can remove the top (the bowl for me, but use a hot pad or towel).
- Let it cool for several minutes; I waited until mine was just about room temperature.
- Pour a generous amount of ganache onto the bottom two layers of your cake and even out with a spatula.
- Stick the layers in the freezer for a few minutes to harden up the ganache before you begin frosting.
Nutella Buttercream (from Sugar and Spice by Celeste)
- 1 cup butter (2 sticks), softened
- 1 13-ounce jar of Nutella
- 1/4 tsp salt
- 1 Tbsp vanilla extract
- 2 pounds powdered sugar (1 bag)
- 6-8 Tbsp milk
- In a large mixing bowl, cream butter and Nutella until combined and fluffy.
- Slowly add in confectioner’s sugar, and continue creaming until well blended.
- Add salt, vanilla, and a couple tablespoons of heavy cream or milk. Blend on low speed until moistened.
- Add additional tablespoons of heavy cream or milk until you reach the desired consistency.
- Beat at high speed until frosting is smooth and fluffy.
- Assemble your cake!