Oreo Pop's

These Oreo Pops were a hit at my recent Bake Sale, they would be great for a kids party for the dessert table or as a favour.


Oreo Pops

One package of Oreos (12 cookies)
1 bag of Wilton Chocolate Candy Melts
12 Skewer sticks
Sprinkles

Carefully twist apart all of the Oreo cookies. Using one of the sticks, make an indentation in the white filling of each cookie. Melt the Candy Melts in the microwave 30 second, stirring until completely melted and smooth. Dip the end of one stick into the melted chocolate, drizzle a little in the center of the white cookie filling and then gently press it into the indentation made. Place the top of the cookie back on and allow chocolate to harden (5 minutes or so), cementing the cookie back together with a stick inside. Holding the stick, lower the entire Oreo into the bowl of melted chocolate, spooning it over the top and sides to cover it completely. Allow the excess chocolate to drain off and gently place covered Oreo on a piece of baking paper to harden. Top with sprinkles immediately before the chocolate hardens.

Bake Sale

I had my first Bake Sale this weekend at the local Marae to Celebrate Matariki (Maori New Years). It went really well and I sold most of my product. I made sure that everything was nicely packaged and a good portion so they were easy for people to take home and enjoy later. Out of all the things I made the Oreo pops where really popular with the children and adults.

Heres some of the treats I made.

Lemon Cupcakes

Chocolate Chip Cookies 

Chocolate Brownie Cupcakes

Caramel Corn

Oreo Pops

Free Brownie Bite Testers for the customers.

Oreo Cheesecake Truffles

Yummy Delicious Oreo Truffles so easy and so Good.

0reo Cheesecake Truffles.

2 packets of Oreos( two small packets)

1 block of softened Cream Cheese( I like to use Philly but you can use meadow fresh to)

1 Packet Choc white or Dark.

1st Step is to Crush the Oreo cookies filling and all, I like to leave mine with a few chunky bits so be careful if you do this in a food processor it can blend it quite fine.

2nd Step Blend the cookies and cream cheese together either in food processor or in a bowl, I found the best result mixed by hand. 

3rd Step once all mixed to together roll in to tbls size balls put onto a tray with non-stick paper and put into freezer to harden for 30mins or longer.

4th Step while the balls are in freezer we can melt the choc in the microwave in 30 sec intervals. once melted we can take balls out of freezer and start dipping. Make sure you tap some of the choc of the balls other wise it will leave a big puddle of choc around the balls.

If you have any left over choc you can drizzle it over the balls when finished.

Martha Stewart's Cookies and Cream Cheesecakes Recipe

 I got this recipe from 52cupcakes blog they are so yummy and I love how you use a whole Oreo cookies for the base it is so much easier then crushing all the biscuits up and pressing then into the patty cakes and its so pretty how the design and logo on the cookie show through after you have baked them. Try these out they are so fun to make and your friends and family will love them.

Martha Stewart's Cookies and Cream Cheesecakes Recipe
Makes 30

Ingredients:

42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped

2 pounds cream cheese, room temperature

1 cup sugar

1 tsp vanilla extract

4 large eggs, room temperature, lightly beaten

1 cup sour cream

Pinch of salt


1. Preheat oven to 275 degrees(150c). Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.


Cream Cheese