Oreo Pops!

WOW - It has been busy around here. My house sold in 4 days (I thought it would take a year or so.). We packed and moved this weekend for a quick 30 day closing. We found a great condo until our house is ready for us to move-in, which by the way is July 2011. Meanwhile, I volunteered to make these yummy Oreo pops for a teacher appreciation Sweet and Salty table. I originally saw this tutorial over at How Does She and I thought I can do this! I am so glad I took on this new recipe because it was really easy for something cute and creative. This is a great treat to add to your bag of tricks. Perfect for school parties, favors, dessert tables, treats for the neighbors, etc.

Ingredients and Materials:

Oreos (any flavor)

melting chocolate (It took me 2 bags for one package of cookies.)

sprinkles

cookie icing

wax paper

sucker sticks

small treat bags

ribbon

Here are the directions and few additional pointers!

Melt the chocolate according to the directions on the package. I used chocolate made by Wilton and I thought I would be fancy and use my double boiler. However, it was much easier to melt the chocolate in the microwave. I also only bought one bag.. BIG mistake. Since this was my first try, I overheated the chocolate and it was too thick to dip the cookies. Be sure to have a bag or 2 on hand for mistakes. Once I figured it all out, I needed 2 bags for 1 package of Oreos. Next tip - Only melt a little to place the sticks. Then, go back and melt the majority of the chocolate when you are ready to dip the Oreo suckers.

Separate the Oreos and line them on a tray. You do not want the chocolate to get cold, so having these divided helps a lot. At first, I had a hard time to get the stick to remain in the middle without breaking the cookie. Here is my trick - twist the stick with the hot melted chocolate into the Oreo cream and keep twisting. This will make a bed for the stick to lay in between the layers. I had 2 sizes of sucker sticks and the longer ones worked better for my project. If you are going to place them in a vase, container, etc. you want enough stick leftover to be visible.

Gently place the cookie on top the stick and place on the wax paper to cool.

I jumped the gun and started to dip these cookies too soon! I discovered that placing them in the refrigerator for a few hours made them nice and strong.

Dip the cookies in the yummy melted chocolate and place on a piece of wax paper.

I used cookie icing to add the green stripes.

If you want to add sprinkles, be sure to do it when the chocolate is still hot.

After the suckers have cooled, package them in small clear treat bags and seal with a ribbon. I used a white flower pot and added floral foam. I covered the top with glass beads and pushed the suckers into the foam. Voila - Oreo Cookie Pops. I am sure these will make an appearance in pink and green for Cate's birthday party. We chose a flip flop summer theme for this celebration. The Sweet and Salty table of course will have cupcakes with my party circles and an amazing flip flop centerpiece. I promise to post pics and a tutorial.

Delicious Shrimp!

My mouth starts watering at the thought of the first of three South Carolina shrimp seasons (roe shrimp season) coming up in May or June. (The exact date depends on management biologists determining that an adequate supply of eggs have been spawned.) I like to stock up on these shrimp from our local favorite shrimper, Wayne Magwood. The recipe ideas are endless and I am so excited to try some of the recipes that appeared in Real Simple's April 2010 magazine.

This Garlicky Baked Shrimp is first on my list.

Followed by, this Creamy Shrimp and Poblanos. YUMMY! If you missed my Shrimp Shooter recipe, this is a good one too! Don't forget to support our local shrimpers and support sustainable seafood practices. ASK your grocery store, shrimp shack, seafood store, etc. if the shrimp you are buying is local and/or supports sustainable seafood practices.

Yummy Coffee Cake

I originally saw this yummy coffee cake recipe at Poca Cosas. I am always looking for easy breakfast recipes to serve guests and could not wait to try this one. Luckily, I did not have to wait long (Thanks Regan & Jacob).

Paula Deen's Ultimate Coffee Cake

16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package REGULAR butterscotch pudding mix, NOT INSTANT
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted

Directions:
The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.

Preheat oven to 350 degrees F.

Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

Although mine did not look exactly like the Paula Deen picture,the cake tasted wonderfully sweet and moist. (I guess it was that extra butter I thought it needed, but totally should have stuck with just one stick. Ha ha)

What is your favorite breakfast recipe?

Recipe and picture courtesy of Paula Deen 2007.

Cheers!

Thinking of strawberries, summer heat, and vacation automatically makes my mouth water for a festive drink by the water or on the beach. Wouldn't a cabana be nice??? These drinks can be made as mocktails or cocktails for the adults. Cheers friends!

Strawberry Margarita

Ingredients (Makes 4): 1 cup frozen whole strawberries 6 tablespoons tequila 1/4 cup frozen limeade concentrate 2 tablespoons triple sec 2 cups crushed ice Directions: Place four 8-ounce glasses in the freezer. Place strawberries, tequila, limeade concentrate, and triple sec in the jar of the blender. Blend until all ingredients are thoroughly combined. Add ice and blend until liquid is smooth. Serve immediately in chilled glasses.

This delicious margarita recipe is courtesy of Mo'nique's "Never Trust a Skinny Cook."

Lava Flows - Pina Coladas with Rivers of Strawberry

Ingredients: 2 cups frozen sliced strawberries in juice, defrosted 2 cans coconut milk drink mix (recommended: Coco Lopez) 2 cups pineapple juice 6 shots coconut rum or light rum * For mocktails, omit liquor and use a few extra ice cubes 1 tray of ice Directions: Blend strawberries in a blender on high until smooth. Place 1/2 cup strawberry puree in the bottom of 4 hurricane or double rocks cocktail glasses. Rinse blender and return to motor base. Place remaining ingredients in blender and blend on high until smooth. Pour pina coladas into glasses on top of the strawberry puree. The puree will run up through the pina colada, making a lava flow effect.

This delicious recipe is courtesy of Rachel Ray.

Tequila Rose is one of my favorite creamy liqueurs. You can use it to make a multitude of cocktails! Check out their web-site for a huge list of drink recipes.

And last, but not least is one of cutest garnishes I have ever seen from Cheeseburger in Paradise (Thanks Tammy)! Are you thirsty yet?

Lunch Anyone?

Strawberry-Turkey-Brie Panini

I have been eyeing a Krups panini maker from Williams Sonoma, but I have not had the reason to splurge yet. This delicious recipe may give me the reason! I love the presentation and I can use my favorite Brie and homemade pepper jelly. Yummy!

Ingredients:
1 (8-oz.) Brie round
8 Italian bread slices
8 ounces thinly sliced smoked turkey
8 fresh basil leaves
1/2 cup sliced fresh strawberries
2 tablespoons red pepper jelly
2 tablespoons butter, melted
Garnish: strawberry halves

Preparation:
1. Trim and discard rind from Brie. Cut Brie into 1/2-inch-thick slices. Layer 4 bread slices evenly with turkey, basil leaves, strawberries, and Brie.
2. Spread 1 1/2 tsp. pepper jelly on 1 side of each of remaining 4 bread slices; place bread slices, jelly sides down, on top of Brie. Brush sandwiches with melted butter.
3. Cook sandwiches, in batches, in a preheated panini press 2 to 3 minutes or until golden brown. To prepare sandwiches without a panini press, cook in a preheated grill pan over medium-high heat 2 to 3 minutes on each side or until golden. Garnish, if desired.

Recipe and photo courtesy of Southern Living

Strawberry, Candied Pecan, and Goat Cheese Salad

This is one of my easy crowd pleasing salad recipes! There are not exact measurements - I just eyeball it until it looks good. Salads are one type of recipe that you do not always have to be exact, so wing it. I am a HUGE fan of Earthbound organic lettuce mixes and I like the baby romaine or baby spinach for this recipe. I add goat cheese that is made at a local farm on John's Island, Burden Creek Dairy. It is yummy, really fresh, and supports buying local. I toss in a container of sliced strawberries and some candied pecans or walnuts. You can make a homemade honey balsamic vinaigrette or I LOVE Olde Cape Cod all natural White Balsamic and Honey Vinaigrette (available at almost any grocery store). Voila - wholesome goodness.

Strawberry Cupcakes

This recipe is one of favorite summer cupcake specialties. I adapted it from Martha Stewart.

Ingredients (makes 34):
2 3/4 cup all-purpose flour
1/2 cup cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon salt
8 oz. (2 sticks) unsalted butter, softened
2 1/4 cup sugar
3 large eggs, plus one egg white
1 cup whole milk
1 1/2 teaspoon vanilla extract
2 cups finely chopped strawberries, plus several for garnishes

Directions:

Preheat the oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl (except sugar). Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at at time, beating after each addition. Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape down the sides of the bowl. Divide the batter among muffin cups, filling each 2/3 full. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Once tops are cool, frost tops with strawberry cream cheese frosting. Top with a strawberry garnish before serving.

Strawberry Cream Cheese Icing

This is a recipe from my mom's recipe box. I am not sure where it started from, but I love it. Martha Stewart calls for a buttercream recipe, but I am not as successful with buttercream.

Ingredients:

8 ounces cream cheese, softened
1/4 cup butter, softened
3-3 1/2 cups powdered sugar, sifted
1/2 cup mashed drained fresh strawberries
Directions:
Blend together the cream cheese and butter using an electric mixer on low speed until combined, about 30 seconds. Add 3 cups powdered sugar, gradually, and the mashed strawberries; blend frosting again on low speed until the sugar is incorporated, 1 minute. Increase mixer speed to medium and blend frosting until fluffy, 30-45 seconds more, adding up to 1/2 cup more sugar to make desired spreading consistency. Use as desired.

Strawberry cupcake recipe adapted from Martha Stewart. Photo courtesy of Martha Stewart.

This is my idea of a perfect lunch! Just add a glass of wine and you are set! Just stay away from the Boone's Farm, even thought it may be strawberry. He! He!....

Strawberry Bonanza!

I have had a crush on strawberries ever since I was given a Strawberry Shortcake doll for my 6th birthday! I think it was the sweet smell of her hair and all the pink clothes. In preparation for strawberry season and summer, the posts this week will all be about delicious strawberries. I will share my favorite recipes, strawberry products, and much more!

Today we will start with You Pick Strawberries!


One of my favorite things to do this time of year is head over to Ambrose Farms for You Pick Strawberries! You-Picking is great fun for the entire family and it is very economical. There is nothing better than sweet fresh strawberries for snacking and cooking. The many acres of strawberries are amazing and you can pick until you heart's content.

Here are a couple valuable tips for storage and freezing.
Storage: Do not wash the berries or remove the caps until you are ready to use. The riper the fruit the shorter amount of time they will store. Place them in a colander uncovered in the refrigerator.
Freezing: Freezing is quite simple. You can first wash and remove caps then place them on a cookie sheet in the freezer for about 18 hours or so. Bag them and put back in the freezer. You can use them frozen or thaw in the refrigerator.

Check out your local farms for You-Pick options.

Now that we have our strawberries, you need a fabulous recipe. Every southern lady has some sort of recipe for cheese straws, macaroni and cheese, and a punch bowl cake recipe. Strawberry Punch Bowl Cake is one of my specialties for a summer dessert. I love it because it is easy to make, very refreshing, feeds a lot of people, and can be waistline friendly. Another reason to love this recipe is that it requires NO baking. South Carolina is hot enough, so why crank up the oven if you don’t have too?




Be sure to download this yummy recipe and add it to your recipe box. Download here! Enjoy! Can't wait to share more strawberry recipes, tips, ideas, etc. during Strawberry Bonanza!