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Barbara Myers

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i love being #1 lol

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27 Aug 1983

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I'm 27, i have a gorgeous 2yr old Isabella Michelle who is my world and has me wrapped around her little finger, also i'm addicted to Patty Crack... : P Patrick is my awesome boyfriend.
i am on myspace alot, myspace.com/barbi_pixi. and i'm Barbi Michelle Myers on facebook
things i likMore saduisahduiash dsau

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Published on: 04 Sep 2010 by barbipixi

yummies

i found a site full of cute lil sweets you can make yourself

http://www.bakerella.com/grocery-item-goes-gourmet/



Oreo Truffles



1 package oreo cookies (divided… use cookie including the cream center)

1 8oz. package cream cheese (softened)

white chocolate bark



1. Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.

2. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.

3. Roll the mixture into 1? balls and place on wax paper covered cookie sheet.

4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration. (I usually eat mine before they make it to this stage.)

5. Once dry, refrigerate and enjoy!



Makes about 36 truffles.



Notes: I used a small cookie cutter to push the mixture through for the heart shaped truffles. Also, it helps to freeze the uncoated balls for a few minutes to keep the mixture from starting to fall apart in the melted chocolate. If this becomes a problem, dip them in the chocolate, let dry and then dip again. They are also good dipped in regular milk chocolate bark. And for an extra twist, use the mint oreo sandwich cookies.



http://www.bakerella.com/grocery-item-goes-gourmet-part-2/



Nutter Butter Balls



1 pkg. Nutter Butter cookies (broken… use cookie with the cream center)

1 8oz. package cream cheese (softened)

chocolate bark



1. Finely crush all but 5 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency.

2. Combine with cream cheese. Use the back of a large spoon to help mash the two together.

3. Roll the mixture into 1? balls and place on wax paper covered cookie sheet.

4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.

5. Once dry, refrigerate and enjoy!

http://www.bakerella.com/whoopie-pies/



Classic Chocolate Whoopie

from Whoopie Pies



1 2/3 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 tablespoons unsalted butter, room temperature

4 tablespoons vegetable shortening

1 cup packed dark brown sugar

1 egg

1 teaspoon vanilla

1 cup milk



Preheat oven to 375 degrees.

Line baking sheets with parchment paper.

In a bowl, sift together, flour, cocoa, baking soda, and salt.

In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes.

Add egg and vanilla and beat for two more minutes.

Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.

Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.

Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.

1 Tbsp of batter should make about 48 two-inch cakes or 24 pies.

2 Tbsp of batter should make about 30 four-inch cakes or 15 pies.



Salty Peanut Butter Filling

from Whoopie Pies



3/4 cup creamy peanut butter (or crunchy)

3/4 cup unsalted butter, room temperature

3/4 cup confectioners sugar

1/2 teaspoon salt



Beat peanut butter and butter on low until creamy using a mixer.

Add sugar and salt and beat on low to incorporate. Increase speed to medium and beat for about four minutes until the filling is light and fluffy.

Spread filling on flat side on one cooled cake. Top it with a second cake and press gently.

Store whoopie pies in an airtight container.



http://www.bakerella.com/cheesecake-pops/



If you want to make some Cheesecake Pops … you will need:



Cheesecake (Buy one if you want to get straight to the fun stuff. Shhh… I won’t tell. You can also use this recipe.)

Mini ice cream scoop

Chocolate candy melts

Sprinkles

Lollipop sticks

Wax paper

Dark chocolate, chopped

Graham cracker crumbs

Dipping bowl

Styrofoam block



and…



Sticky, Chewy, Messy, Gooeyif you want to feast your eyes on more messy yumminess.



You can also check the Google results for the Daring Baker’s Cheesecake Pop Challenge and see tons more versions to drool over.



Enjoy!

Comments

mistress1209

mistress1209 says:

Posted on 07 Sep 2010

omigosh! i'm drooling...lol :p

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