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A Recipe for Alcoholic Oreos Exists; Thank Us Later

A Recipe for Alcoholic Oreos Exists; Thank Us Later

How can you make Oreos even better? Why, by adding Kahlua to the crème, of course

Nabisco, take the hint: this is how you re-invent an Oreo to everyone’s delight.

Liquor’s favorite cookie? The folks over at Food Beast have come up with an ingenious way of improving Oreos (and no, it doesn’t involved red velvet cake or watermelon flavoring): adding alcohol. It’s so genius, we wonder why we didn’t think of it before.

You can watch the How-To video below, but here’s a breakdown of the instructions.

First, add two packages of Oreo pudding mix and two cups of milk to a bowl and whisk thoroughly.

Then add four shots of your favorite alcohol. (Since no alcohol is specified, the possibilities are endless, and we predict future gross kitchen experiments involving tequila and Oreo cookies).

Then you whisk the mixture even further, and spend way too much time and energy carefully scraping off regular crème from a box of Oreos. Then you scoop a dollop of your brand-new delicious boozy icing onto the cookies, and voila! The alcoholic Oreo cookies are ready.

Oreo Truffles

I almost always prefer to make freshly baked cookies from scratch over buying something pre-packaged from the store.

These Peanut Butter Cookies, classic butter swirl Shortbread Cookies, or this quick Chocolate Chip Cookie Recipe are all instant choices that never get old in this household.

But Oreos are the golden exception to this rule. It only helps that there’s a ton of stuff you can do with them beyond eating them straight out of the package (and let’s be real, that’s pretty great already).

Truffles are something I always make during the holidays, especially as food gifts.

They’re fun to make, and you can customize the look of them so they have a homemade feel to them.

You can also vary the colors and decorations to match any holiday you’d like.

What’s remarkable about these oreo truffles is that the inside only has two ingredients. Two!

The middle is made with Oreos plus just enough cream cheese to bind it.

The way they are ground together, the filling transforms into a very moist, cake-like truffle filling. It feels like some sort of trickery, because it’s so easy.

I like to give the soft cakey middle some contrast with the snap of a hard chocolate shell on the outside.

Beyond that, you can choose how creative you get with decorating the outside.

Homemade, Healthier Pop Tarts! A sugar-free and scrumptious low carb version of the breakfast treat.

If you haven’t heard yet, the E-Cookbook is up for sale! It’s $5.99 and stuffed full of printable recipes and sugar-free baking tips n’ tricks. To everyone who’s already gotten a copy: Thank you SO much for supporting my experiments in the kitchen! The Kindle and Ipad versions are in the works. You asked, and I shall deliver! Like my Facebook page and follow my Pinterest board for updates.

Healthier Pop Tarts! Say what?!

It’s the breakfast I used to fantasize about as a little kid, walking hand-in-hand with my mom in the grocery store. She would always lovingly shoo me away from the sugary cereals and snacks, so these pre-packaged frosted hand pies were a rare treat for me.

Until college. Then, anything was game! Ever heard of the freshman 15 30? Yeah, that totally happened to me. Pop Tarts helped make it happen. That’s why I decided to give a Healthy Indulgences make over to Kellogg’s best selling junk food-for-breakfast product. My low carb version of the iconic pastry is gluten-free, no sugar added, and equally yummy!

The rich, flavorful low carb tart crust is made from almond flour and a little oat flour.

You can make a sugar-free icing to decorate the tarts using powdered erythritol, xylitol, clear vanilla extract, and a little lemon juice. I don’t usually make the icing though, to be honest. These rich, buttery crusted treats with a sweet raspberry filling don’t need it. If you’re familiar with the sweeteners I use, you probably know that erythritol and xylitol can have a “cool” aftertaste in excess quantities. That’s why I’d skip the icing if I were you.

To make paleo pop tarts, I’m guessing you could easily substitute tapioca starch for the oat flour, and coconut oil for the butter. A little honey could replace the erythritol.

To make dairy-free pop tarts, you can substitute non-hydrogenated shortening for the butter.

If you’re curious, the sprinkles are made of erythritol mixed up with Wilton food colorings. I mixed a drop of coloring into a little erythritol with a toothpick until it clumped. Then, I grabbed a little of the mixture and rubbed my finger tips together to distribute the “sprinkles” all over the tarts. Pretty cool, huh?

Healthier, Homemade Pop Tarts (Sugar-Free, Gluten-Free!)


1 1/2 cups blanched almond flour OR 5.25 ounces sliced, blanched almonds

1/4 cup (0.75 ounces) oat flour

2 Tablespoons unsalted butter OR non-hydrogenated shortening

1 cup (4 ounces) raspberries

2 Tablespoons + 1 teaspoon erythritol


If using sliced, blanched almonds, grind almonds in a Magic Bullet blender or food processor into a fine meal. If using blanched almond flour, simply add it to the rest of the dry ingredients in a bowl and whisk the mixture. Remove butter from fridge and cut into chunks. Use a fork to press butter into the dry mix, cutting it in so that you get pea sized chunks of butter throughout the dough. Whisk egg white in a separate small bowl. Drizzle in egg white a little at a time until the dough comes together. I ended up using just over half an egg white from 1 large egg. It’s better that the dough be a little dry rather than too moist! The dough should be crumbly, so you should have to press it together into a ball before refrigerating it. Chill dough for 15 minutes to 1/2 hour. If the dough is too crumbly to roll out, add a little bit more egg white and knead it through. Divide dough into 3 or 4 balls. Roll out a ball of dough into thin, square pieces between 2 pieces of parchment paper. I like to roll the dough a few strokes, then flip the parchment-dough-parchment package over. Peel off the top layer of parchment, then repeat the process, continuously flipping and rolling out the dough to make sure you can still remove the top piece of parchment from it. The technique is the same for my Sugar-Free Sugar Cookies. When the dough is thin enough, remove the top piece of parchment and use a pizza cutter to cut rectangles out of the dough. I use a big metal flat spatula to transfer the rectangular pieces to my parchment-lined baking sheet. I can usually get three 3.5″ by 4.5″ rectangular pieces of dough from one of the dough balls.

Preheat oven to 350 degrees Fahrenheit. Brush the tops of the bottom halves of the tarts with left over egg white from the dough. Spread a tablespoon of filling over dough, leaving a 1/2″ margin of dough around the edges. Take spatula and transfer a matching rectangular piece of dough to cookie sheet, flipping it over onto the bottom tart piece. Press together the edges of the tart with your fingers to seal it. Use the tines of a fork to create a more decorative seal, if desired. Generously poke holes all over the top piece of the tart with a toothpick to avoid exploding pop tarts! Bake for 15 minutes if you’re going to toast the pop tarts later. If you want to eat the pop tarts fresh out of the oven, bake ’em for 20 minutes, or until browned around the edges. Remove tarts from cookie sheet to cool on a wire rack.

Add raspberries, lemon juice, stevia, erythritol, xanthan gum, and salt to a blender. I use my Magic Bullet. Blend until pureed. Transfer fruit puree to a microwaveable glass measuring cup. Microwave on HIGH for 4 minutes. Remove cup from microwave and allow mixture to cool. Whisk together the puree to even out the consistency before spreading on top of the tart dough. Makes enough filling for 6 tarts.

Recipe Summary

  • 1 (18.25 ounce) package moist white cake mix
  • 1 teaspoon instant coffee powder
  • ¼ cup coffee
  • 1 tablespoon coffee flavored liqueur
  • 1 (8 ounce) container mascarpone cheese
  • ½ cup confectioners' sugar
  • 2 tablespoons coffee flavored liqueur
  • 2 cups heavy cream
  • ¼ cup confectioners' sugar
  • 2 tablespoons coffee flavored liqueur
  • 2 tablespoons unsweetened cocoa powder
  • 1 (1 ounce) square semisweet chocolate

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.

Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter pour into remaining pan.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur set aside.

To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur beat just until smooth. Cover with plastic wrap and refrigerate.

To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

How to make Tepache Recipe


  • Rinse the pineapple and using a sharp knife to cut the peel and slice or chop the pineapple pulp. You are not using all the pineapple unless you have a large glass container to make a bigger batch. (Please check the ingredients list below)
  • In a large glass pitcher, place the pineapple peels, the piloncillo or sugar, cinnamon stick, cloves and the 2 quarts of water.

  • Cover the pitcher or glass container with a cheesecloth or a plastic wrap in a loose manner that allows the brew to breathe. Place this container on your countertop and let it sit for 24 for hours. (If you do not have A/C and live in a very hot place, then check after 12 hrs.) With a wooden spoon, remove the white foam that has formed on top of the liquid. Loosely cover again an let rest for another 24 to 36 hrs., DO NOT let it ferment longer unless you need pineapple vinegar to make pickled chipotle peppers.

  • And now for the fun part, strain the liquid of your pitcher and place in another pitcher with lots of ice. Taste for sweetness in case you Tepache needs more sugar for your taste. If you prefer a milder version, mix 1 cup of the fermented pineapple water to 1 quarter of water. See the pictures above. Yes, I drink the light version as you can see.

If you are not drinking or using all the fermented pineapple water after strained, place in a glass container in your refrigerator. Enjoy later on.

Homemade Oreos

Lately, my husband has been getting me into a bit of trouble.

You see, he’s my taste tester. He’s not afraid to tell me when something I make is awful (it has happened before… believe me!), so I know he’ll give me an honest opinion. So, when I’m baking and working on a new recipe, I often take him a plate of samples.

A few times lately (including yesterday when I was working on this particular recipe), he has raved on Facebook about what I made for him. I’m thrilled when my recipes turn out well, and I’m always glad that he’s happy with his afternoon snack. But, I wind up with a whole group of jealous friends, neighbors, and relatives who want to know why I didn’t make homemade oreos (or cinnamon rolls, brownies, muffins… ) for them. It’s a bit of a dilemma!

In this case, the homemade oreos that my hubby was taunting his friends with on Facebook were already spoken for… Most of the cookies were destined for the cafe at our church. But, of course, I had set aside a few extras for my hubby. Then it hit me… I had a solution to my problem! I just reminded him that if anyone wanted samples of the treats, they would have to come out of his snacking stash. My guess is he won’t be sharing my baking secrets on Facebook anymore!

These homemade oreos are easy to make. They are based on my recipe for vanilla bean sugar cookies. By adding dutch process cocoa, they have the dark chocolatey flavor of oreos. Paired with a quick vanilla buttercream filling, I happen to think they are better than the originals. Of course, if you’re friends with my hubby on Facebook, you already knew that.

Homemade Oreos
(Makes approximately 3 dozen)

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 3/4 cup dutch process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 tablespoons half and half
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 3 – 3 1/2 cups powdered sugar, whisked to remove any lumps

Begin by preparing the cookies. Combine the butter and sugar in a large mixing bowl, and beat on medium speed until light and fluffy. Add the egg and vanilla, and beat until well incorporated.

Meanwhile, whisk together the flour, cocoa, baking powder, and salt. Gradually add the dry mixture to the creamed mixture, beating on the lowest speed. Continue to mix on the lowest setting until the dry ingredients are just incorporated.

Divide the dough in half, and shape into two discs. Wrap in plastic wrap and refrigerate for 1 hour.

When the dough is chilled, preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat. Set aside.

Taking only one portion of dough out of the refrigerator at a time, turn the dough out onto a lightly floured surface. Roll the dough to 1/8 – 1/4-inch thickness. Use a cookie cutter (approximately 2 inches in diameter) to cut out cookies and transfer them to the prepared baking sheet.

Bake the cookies for 12 minutes, then transfer to a wire rack to cool completely.

Once the cookies are cooled, prepare the filling. Combine the softened butter, half and half, vanilla, and salt and beat until combined. The mixture may be a bit lumpy, but will come together. Add the powdered sugar gradually, approximately 1/2 cup at a time, until the filling comes together. It will be slightly stiffer than a cupcake frosting.

Transfer the filling to a piping bag fitted with a large round tip. Pipe the filling onto half of the cookies, and top with the remaining cookies to form cookie sandwiches.

Cookies and Cream Ice Cream Recipe

This homemade ice cream recipe is so easy to make that it often turns into a kids kitchen experiment. The kids truly can help out with every stage of this recipe, and even if they take little tastes or make small spills along the way, the final product won’t be ruined.

This recipe is especially fabulous if you are committed to eating organic or need ice creams made in a nut-free facility. While I used standard Oreos for my recipe, there are natural versions that you can buy or make yourself, or you can substitute chocolate chip cookies instead.

I’ve used both Ah!laska organic chocolate syrup and Hershey’s chocolate hot fudge topping in this recipe and they both work perfectly. You don’t have to use any chocolate syrup if you don’t want to have a fudge swirl throughout the ice cream… but why wouldn’t you opt for extra chocolate?

This homemade cookies & cream ice cream is seriously so decadent and delicious, you may never buy pre-made ice cream again! And, did I mention – easy? The hardest part is waiting 6 hours to indulge.

Cookies and Cream Ice Cream Ingredients

Scroll down to the printable recipe card for full measurements.

Kitchen Tools You May Find Helpful

  • Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
  • Large mixing bowl
  • Loaf pan
  • Measuring cups and spoons
  • Sharp kitchen knife
  • Wooden spoon or spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.

How to Make Cookies and Cream Ice Cream

Start off by whisking 2 cups whipping cream on high speed until stiff peaks form. If you’ve never done this before, it does take upwards of four minutes. Don’t get discouraged and quit three minutes in when your cream is still liquid and you just can’t imagine anything changing. Set a timer so you have a realistic expectation of four minutes because it can seem longer when you’re standing there, staring at a bowl full of cream. (It sometimes takes me over 10 minutes, and if it’s a particularly humid day I add a teaspoon of cream of tartar.)

If using a stand mixer, ignore the cream for a moment while you stir together a 14oz can of sweetened condensed milk with 1-2 Tablespoons of vanilla extract (I like to go heavy on the vanilla) and about 1 cup of chopped or crushed cookies.

You can crush your cookies in a food processor or have the kids do it — it’s just ice cream, and chances are they are going to be consuming most of it so just let them have fun. Either have them wash their hands and crumble them that way, or stick the cookies in a bag and have them roll over the cookies with a rolling pin.

One the cream is formed into stiff peaks, gently fold in the cookie mixture.

Pour half of the cookies & cream mixture into a standard loaf pan (we used a glass loaf pan this time because I didn’t feel like lining a metal pan, but both work).

If you’re adding the chocolate fudge swirl, drizzle your favourite chocolate syrup overtop and use a knife to push the swirls of chocolate deeper into the ice cream mixture, similar to if you’ve ever made a “marble cake.”

Pour the remaining half of the cookies and cream mixture overtop and repeat the chocolate drizzle and knife technique to ensure that you get a nice ribbon of chocolate throughout the ice cream.

Place your lid on top of your loaf pan or wrap with plastic wrap or tin foil before freezing for 6 hours or overnight.

Grab your free printable for our No Churn Cookies and Cream Ice Cream Recipe:

How to make a Carrot Cake Cheesecake Cake:

First things first: You must always bake your cakes with these BAKE EVEN STRIPS wrapped around the pan. They make sure that your cakes bake FLAT and not mounded… which is what you want when you are baking a cake. They are among the best things I have ever purchased. All you have to do is soak them in water for a little while, and then you wrap them around the pans and use the velcro to fasten them. They really work in keeping a cake top flat. I love them!

The Best Oreo Balls Ever

If you are a fan of Oreo Cookies then you will absolutely love this wonderful dessert recipe. This recipe for The Best Oreo Balls Ever is one of the best Oreo dessert recipes out there. This chocolate dessert recipe is extremely easy to make and tastes absolutely delicious. The best part is that there are only 4 ingredients in this easy truffle recipe. Top these truffles with colorful sprinkles, crushed Oreo cookies, or anything else you would like for a dessert recipe everyone will love.


  • 1 (8 ounce) package of cream cheese
  • 1 package of regular Oreo cookies
  • 1 package of vanilla flavored almond bark
  • 1 teaspoon of olive oil


Crush one package of Oreo cookies with a rolling pin or food processor. If using a rolling pin, place the cookies inside of a gallon freezer bag, seal, then roll over until crushed. Save one tablespoon of crushed Oreo cookies to be used as garnish later.

Using a mixer, mix the package of crushed Oreo cookies with the package of cream cheese until fully combined.

Shape the mixture into balls by rolling it between your hands and place onto a pan covered with wax paper. You should be able to make around 25 balls.

Refrigerate them for at least an hour or until firm.

When the truffles are firm begin melting the package of almond bark. Add the olive oil to the almond bark after it has melted completely to keep it from burning. Mix well.

Using two forks on both sides of the Oreo truffles, dip them one-by-one into the almond bark until coated completely and evenly. Place the coated truffles onto the pan and sprinkle with the Oreo garnish from step one, sprinkles, or anything else you would like. Repeat this until all Oreo truffles are coated. Place them in the refrigerator, and allow them time to dry completely before serving.

For more delicious desserts using Oreos, check out this collection of Delicious Oreo Desserts: 8 Oreo Balls Recipes

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My friend made these for me and OH. MY. GOSH. DELICIOUS.

These were delicious! A must make for anyone who loves Oreos or cake!

I loved these Oreo truffles - sweet, rich, and creamy. YUM

This was the most delicious recipe ever oh my gosh

These are also very good with melted white or milk chocolate chips! When my grandmother made them, she also added a bit of rum extract to the Oreo-cream cheese mixture for a bit of grown-up flair. You can use real rum, but you might find that the mixture becomes soupy, and you'll have to add more Oreos. Extract has a stronger flavor.

a que se refiere con un paquete de vainilla con sabor a almendra?

Hi mildaicruz, vanilla-flavored almond bark is a baking ingredient often used as candy-coating. It looks like regular white chocolate and is often sold in large packages. You can find it in your grocery store's baking aisle. Here's a link to see what it looks like: == 259199175_500X500.jpg I hope that helps!

Can I use semi-sweet morsels melted instead? I find they don't melt as quickly as the bark. What do you think?

Hi jbmdp, You can definitely use semi-sweet morsels instead. While they may not melt as quickly, they'll still do the job. If you want to try to speed up the melting process a bit, you could try putting the morsels in a microwave-safe bowl and melting them in the microwave instead. The semi-sweet morsels would really complement the Oreo balls. We hope this helps! Let us know how they turned out!

I LOVE Oreo balls. These went really fast at the office (I had two!).

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Your Mojito Cake looks so yummy and beautiful. I am drooling here.

What an interesting recipe! Definitly pinning it!

I bet your kitchen smelled amazing while preparing and baking this beauty!

This looks amazing. I could just try a slice or 2 :) Thanks for sharing at Creative Mondays, you are one of my features today.

Love this idea! Such a pretty, delicious cake. Visiting from Claire Justine's blog. Pinned :-)

YES, PLEASE!! Mojitos have quickly become my new favorite, so I have no doubt in my mind that this cake wouldn't be a hit with me. I'm in! I want.
I hope this okay for me to ask, but I would totally love if you shared your cake at the blog hop I host. It starts Sunday at 8pm Est. even though it's a Monday blog hop :D #MMBH

Did you say mojito cake? Yes please! Sounds intriguing and I bet tastes wonderful. Perfect for a summer soiree!