3 INGREDIENT OREO BALLS

This OREO Cake Ball Is Made Only With 3 Simple Materials And Is An Easy Dessert Recipe! They are fun, festive and fun to entertain. Drizzle With Brown Or Top With Your Favorite Colored Sprinkles For The Perfect Decorative Treatment!

I like making all kinds of truffle recipes. They are very easy, decorative and very suitable for all events. This OREO truffle is a family favorite, as well as sugar cake truffles, chocolate cake dough truffles, and truffle brownies.

• COURSE: DESSERT
• CUISINE: AMERICAN
• KEYWORD: OREO BALLS
• PREP TIME: 20 MINUTES
• CHILL TIME: 15 MINUTES
• TOTAL TIME: 35 MINUTES
• SERVINGS: 40
• CALORIES: 98

INGREDIENTS

• 36 OREO cookies (1 package)
• 8 ounces cream cheese (softened)
• 8 ounces baking chocolate (I prefer melting wafers)
• OPTIONAL TOPPINGS: OREO CRUMBS, NUTS, SPRINKLES, DRIZZLED MELTED CHOCOLATE

INSTRUCTIONS

1. Line a baking sheet with parchment paper. Then crush the oreos (with filling) in a blender or food processor. 
2. Mix together the oreo crumbs and cream cheese with a hand mixer. If it isn't coming together, get your hands in there and mix it up.
3. Use a small cookie scoop to scoop out the dough. Then roll into a ball with your hands and place onto the pan.
4. Freeze for 10-15 minutes or until slightly firm. You don't want them too cold.
5. Melt the chocolate and stir until smooth. Then use a fork to dip the oreo balls into the chocolate. Tap on the edge of the bowl to get the smooth finish. Use a toothpick to help slide the ball onto the pan. Allow to harden. 
6. Store in the refrigerator until ready to serve. 

NUTRITION

CALORIES: 98KCAL | CARBOHYDRATES: 9G | PROTEIN: 1G | FAT: 7G | SATURATED FAT: 3G | CHOLESTEROL: 6MG | SODIUM: 69MG | POTASSIUM: 78MG | FIBER: 1G | SUGAR: 4G | VITAMIN A: 1.5% | CALCIUM: 1.4% | IRON: 10.8%

Simple Recipe Boston Cream Poke Cake

This is one of my husband's all-time favorite desserts.

When I told him that I made it for him, I could see pure happiness on his face. So that makes me happy too! Not to mention, he devoured most of himself in three days. I managed to get some snacks too, thank God I did when I did it!

But I made a Boston cream cream cake that's easy for him, so according to his rights, he should get the most, right?

I can argue ... but sometimes it's better to let it go and keep going as if it never happened.

Ingredients

• 1 box yellow butter recipe cake mix & ingredients to make
• 2 small boxes French Vanilla instant pudding
• 1 tub chocolate frosting or chocolate ganache Recipe below

Instructions

1. Bake cake as directed on the box in a 9x13 baking pan.
2. Prepare the pudding as directed on the box.
3. While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake about an inch apart.
4. Spread the pudding over the cake, pushing it into the holes.
5. Refrigerate for 1 1/2 - 2 hours.
6. Remove the lid and seal from the frosting and microwave for 15-20 second intervals, stirring in between each interval, until the frosting can be poured, but not bubbling.
7. Spread the frosting over the cake and refrigerate 4 hours or overnight.

Notes

For home-made Chocolate Ganache Frosting:

8 oz  (1/2 lb or 1 1/3 cup of ) semi-sweet chocolate chips1 cup heavy whipping creamNote: If you want more ganache, use the full 12 oz bag and 12 oz (1 1/2 cups) of whipping cream.

Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and whisk until well incorporated and velvety.  Wait about 5-10 minutes before adding it top of pudding on cake.

The ganache will thicken as it cools. When it’s completely cool, it will be thick and fudgy. You can reheat it to achieve your desired consistency.

Best M&M Cookies

It's no secret that I like chocolate cakes. Or really any cake recipe for this. They are my weaknesses. But throw some M & M into the mix and I'm in heaven. Seriously, this chocolate M & M chip is truly extraordinary and one of the best cakes out there! I also can't refuse these M & M brownies cookies!

There's something about the warm chocolate chip M & M that reminds me of my childhood. At school I grew up, they used to sell M & M cakes on Friday to raise money for school and it was always nice when my mother let me buy it.

For years, I have worked to perfect my M & M cake recipe and this in my opinion, the BEST M & M cake ever! What makes them so delicious? They are thick and springy, but are very soft on the inside while staying fresh around the edges. They also have a perfect chocolate chip ratio with M & M. The more chocolate the better, right?

COURSE: DESSERT

CUISINE: AMERICAN

KEYWORD: M&M COOKIES

PREP TIME: 15 MINUTES

COOK TIME: 10 MINUTES

REFRIGERATE: 15 MINUTES

TOTAL TIME: 40 MINUTES

SERVINGS: 24

CALORIES: 271

INGREDIENTS

• 1 cup unsalted butter , at room temperature
• 1 cup light brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chocolate chips
• 1 cup M&M’s , plus more for tops if desired.

INSTRUCTIONS

1. Preheat the oven to 375°F. Line two baking sheets with silicone baking mats or parchment paper.
2. In a large bowl, using a mixer, cream together the butter and sugars for 1 minute. Add the eggs and vanilla and mix until combined.
3. Add the flour, baking soda and salt and stir mix just until combined. Fold in the chocolate chips and M&M’s. Refrigerate dough for 15 to 30 minutes if time allows.
4. Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart. Place extra M&M’s on the top of the cookies if desired.
5. Bake for 8-10 minutes, or until the tops are barely golden brown. Allow cookies to set on pan for 2 minutes, and then remove to a cooling rack.
6. Store in an airtight container for up to 3 days.

NUTRITION

CALORIES: 271KCAL | CARBOHYDRATES: 38G | PROTEIN: 2G | FAT: 11G | SATURATED FAT: 7G | CHOLESTEROL: 36MG | SODIUM: 162MG | POTASSIUM: 36MG | SUGAR: 25G | VITAMIN A: 5.8% | VITAMIN C: 0.1% | CALCIUM: 3.3% | IRON: 5.9%

DELICIOUS FROZEN STRAWBERRY DESSERT

Easy Frozen Strawberry Dessert, a spring and summer dessert that is perfect for all strawberry fans. This refreshing, soft, and frozen dessert is made with fresh strawberries and a layer of crispy graham crackers, plus graham cracker crumbs is very fast and easy to prepare.

This is a dessert without grilling, so it's perfect for those who don't like to heat the oven during the summer. The rich, soft and flavorful layer of strawberry flavor with fresh strawberry pieces plus a crunchy layer of graham crackers, is the same as the perfect combination.

Recipe type: Dessert

Cuisine: American

Serves: 18

Ingredients

• 3 cups graham cracker crumbs (about 22 full sheet graham crackers)
• ¾ cup unsalted butter, melted
• 6 tablespoon granulated sugar
• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 can 14 oz sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 cup diced strawberries
• 2½ cups whole strawberries

Instructions

1. Spray a 9 x 13 inch pan with non - stick spray. Set aside.
2. In a medium dish combine graham cracker crumbs, sugar and melted butter. Press half of the mixture on the bottom of a 9X13 inch pan, save the rest for later.
3. Place the whole strawberries in a blender and puree for about 1-2 minutes until completely smooth. Set aside.
4. In a medium dish beat heavy whipping cream 1 min at a low speed, then at high speed, until stiff peaks form, for about 4 min. Set aside.
5. In a large dish beat cream cheese and powdered sugar at a low speed, until creamy, then add condensed milk, vanilla and pureed strawberries and beat until combined.
6. Add whipped cream beat until well combined .
7. Fold in diced strawberries. Spread over the graham cracker layer.
8. Sprinkle with the rest of the graham cracker crumbs.

Notes

Leave in the freezer for at least 5 hours.

Best Chocolate Lasagna

And while many chocolate desserts continue, a mysterious dessert is waiting for their fame for five minutes. And then ... kaboooom !!! In front of me, believe it or not - Lasagna Beautiful chocolate. Wooow, OMG, wooow !!! There he is! If I have to go to a desert island, for sure, the desert that I took myself is His Majesty - Chocolate Lasagna .

Of course, you can imagine that I'm just doing this looking for the next chocolate adventure and that's it, right in front of me! But my search doesn't look easy. I'm scared! Lasagna looks very decadent!

Never mind! After about 30 recipes that I have put on this blog, I have learned a very important lesson. Nothing like that in my kitchen will not be eaten in seconds by my chocoholics even if there is a failure.

And in the end, it's not too bad! A word, it doesn't really look like that on the best photos on Pinterest, but, one thing speaks louder than any of the words: the casserole I baked Chocolate Lasagna has been waiting to be washed after only a few hours.

Ingredients

• 36 Oreo cookies (regular, not double stuff)
• 6 tablespoon butter-melted
• 8 oz cream cheese-softened
• 1/4 cup granulated sugar
• 2 tablespoons cold milk
• 12 ounce tub Cool Whip-divided
• 2 – 3.9 ounce packages Chocolate Instant Pudding.
• 3 1/4 cups cold milk
• 1 and 1/2 cups mini chocolate chips

Instructions

1. In a food processor finely crushed Oreo cookies into fine crumbs.
2. In a large bowl using a fork mix Oreo with 6 tablespoons melted. When the butter is mixed, transfer it to a 9 x 13 inch dish and using a spatula press down the crumbs into the bottom.
3. Transfer the crust in the refrigerator while you are mixing the fillings.
4. Mix the cream cheese until it’s fluffy, add 2 tablespoons of milk and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip.
5. Spread the mixture over the crust.
6. In a medium bowl mix chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for a few minutes until the pudding starts to thicken
7. Spread the pudding over the cream cheese layer.
8. Let it sit for 10 minutes to firm up the pudding.
9. Spread remaining Cool Whip over the top and sprinkled with mini chocolate chips.
10. Freezer for 1 hour, or the refrigerate for 4 hours before serving.

No Bake Strawberry Tiramisu

My family likes strawberries in all forms so I know that my husband and children will love this recipe. We like strawberries because they provide freshness in every recipe we add. Without the Strawberry Tiramisu grilled it is light, refreshing, and easy to make a dessert.

Strawberry Tiramisu without grilling is the perfect recipe for summer. Very soft, very easy and given fresh strawberries! I can say that this recipe is one of my favorite cakes with strawberries. I have got this recipe from my friend. He always told me how his family likes strawberry cakes that he can make very easily and they immediately eat. He gave me a recipe and I fixed it when I went home. I searched for the Strawberry Tiramisu recipe for a long time and when I made the recipe, I was surprised. It's very light and very delicious. Everyone is crazy about this Easy Tiramisu Strawberry recipe.

Soft and delicious filling of mascarpone out of this world, both in taste and texture. The layer of ladyfinger, a mixture of fresh cream and strawberry mascarpone makes this non-baked Strawberry Tiramisu preferred by many people. Two layers of fresh strawberries provide plenty of fresh strawberry flavor for this dessert. This recipe is the perfect answer if you want to make something fun, fast and easy. I like it very much. It melted in my mouth. I also believe that this recipe will be very tasty even with some other peaches, blueberries, raspberries and also know that I will make with other fruits for sure.

Summer is coming so we need to enjoy rich flavors and colorful and aromatic fruits. If you need more ideas about what is made with fresh strawberries, also check out these Strawberry Cake and Cream Puff Cream recipes. I warmly advise you to taste this Easy Tiramisu Strawberry and I'm sure you will love this adorable and fast dessert. Enjoy!

INGREDIENTS

• 24-30 ladyfingers
• 8 oz mascarpone cheese
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• ¼ cup powdered sugar
• ½ cup orange juice
• 3 cups fresh strawberries, sliced
• 8 oz cool whip

INSTRUCTIONS

1. In a large mixing bowl beat heavy cream until soft peaks form
2. Add in the mascarpone cheese, powdered sugar and vanilla extract and beat on medium speed until stiff, set aside
3. Line the ladyfingers in a single layer, in the bottom of 9x13 or similarly sized baking dish
4. Brush half of the ladyfingers with half of the orange juice
5. Spread half of the mascarpone mixture over the ladyfingers and layer with half of the sliced strawberries
6. Repeat the steps again
7. Cover with cool whip and garnish with sliced strawberries
8. Place in the fridge for a few hours or overnight

CHOCOLATE MOUSSE

I am a chocoholic! Serious. I can't go a day without eating a few. If I have to choose between chocolate desserts and others, I will always choose chocolate. To think that some people are allergic just makes me sad.

And if you have never tried or made Chocolate Mousse before, you need ASAP because it is very simple. There are a few steps, but it's easy and only takes a little time - it's worth the results!

Now, Chocolate Mousse is usually made with beaten egg whites but the egg whites are not cooked. For those who are pregnant or immune who consume raw egg white can be a bet, instead, I use whipped cream to create the same light, smooth and smooth texture.

• Course Dessert
• Cuisine French
• Prep Time 10 minutes
• Cook Time 10 minutes
• cooling time 2 hours
• Total Time 20 minutes
• Servings 6
• Calories 635 kcal
• Author Melanie Dueck

Ingredients

• 4 egg yolks
• 1/4 cup granulated sugar
• 2 1/2 cups whipping cream divided
• 8 ounces semi sweet baking chocolate chopped
• 2 teaspoons vanilla extract
• For the garnish:
• shaved chocolate
• whipped cream

Instructions

1. Beat egg yolks in the bowl of a stand mixer with the whisk attachment for 3 minutes until thick. Gradually add the sugar while beating.
2. Heat 1 cup of cream in a small sauce pan until hot. With the mixer on, stream 1/2 of the hot cream into the eggs. Once combined, pour the mixture into the pot with the remaining 1/2 cup cream. Turn the heat to low and cook until thick, stirring constantly (5 minutes).
3. Mix in the vanilla and then add in the chocolate in 3 batches, stirring over low heat until melted and smooth.
4. Pour the mix into a large bowl, cover, and place in fridge for 1.5-2 hours, stirring every 20-30 minutes. Once no longer warm, remove from the fridge and whip up the remaining 1 1/2 cups heavy cream to stiff peaks. Fold the cream into the cooled chocolate mixture.
5. Pipe or spoon the mouse into small glasses. Cover and place in fridge until ready to serve.
6. Garnish with fresh whipped cream and shaved chocolate.

BEST EVER STRAWBERRY CINNAMON ROLLS RECIPE

The best Saturday morning is that begins with the aroma of cinnamon floating throughout the house. At least, in my opinion. It always makes getting out of bed a little easier. Today, I made a twist on traditional Cinnamon Rolls, and I'm very glad I took the time to experiment. This Strawberry Cinnamon Rolls makes me speechless in a good way.

They don't come out of the can that I have to hit at the table and take a little time. I make a little mess in my kitchen, but it's not a good recipe if you don't make a mess. Starting to finish this takes about one and a half hours, which is not bad for homemade cinnamon rolls. Plus sticky strawberries coming out from the center will not only make your tongue sing but make this roll look spectacular.

Ingredients

• 3/4 cup milk
• 1/3 cup margarine or butter - softened
• 3 1/4 cups all-purpose flour
• 1 .25 ounce package of instant yeast - 2 tsp
• 1/4 cup white sugar
• 1/2 tsp salt
• 1 egg
• 1/4 cup water

Filling

• 1 cup strawberry jam - +/-
• 1/2 teaspoon cinnamon
• 2 cups sliced strawberries

Icing

• 1 cup powdered sugar
• 1/4 tsp cinnamon
• 1-2 tbsp milk

Instructions

1. Heat the milk in a small saucepan until warm. Mix in the butter until melted. Let cool to lukewarm.
2. In a large bowl combine 2 1/4 cup flour, yeast, sugar, and salt. Mix well.
3. Stir in egg and 1/4 cup of water. Mix well. Now stir in the milk mixture until dough forms.
4. Stir in another cup of flour. When dough comes together, flip it onto a lightly floured surface and knead until smooth.
5. Return the dough ball to the bowl, cover with a damp towel, and let rest for 10 minutes.
6. Roll out dough into a 15x10 inch rectangle. Spread the strawberry jam all over the dough. Sprinkle with cinnamon. Then evenly cover with the chopped strawberries.
7. Roll up the dough and pinch the seam to seal. Cut into 12 equal size rolls.
8. Place rolls cut side up in a greased 11x13 baking dish. Cover and let rise until doubled (30 mins). While waiting, Preheat oven to 375 degrees F.
9. Bake in the preheated oven for 30 minutes or until golden brown.

Icing

1. Mix the powdered sugar and cinnamon with 1 tbsp of milk. Stir until glaze forms. You may need to add up to another tablespoon of milk for desired consistency. Drizzle glaze over finished rolls.

Dairy Free

1. Substitute almond milk, coconut milk, etc., and a dairy free margarine.