snacks

Oreo Caramel Apples

Oreo Caramel Apples Recipe

Oreo Caramel Apples

Oreo cookies aren’t just good dipped in milk. Crush and sprinkle them on a Pink Lady Apple beautifully coated with a layer of rich and smooth caramel for a perfect Halloween treat.

Type of apple: Pink Lady

Apple preparation: 

To remove the wax coating from store-purchased apples, you can dip them in boiling water mixed with a splash of vinegar for a few seconds remove and dry. Allow to cool. Push the round stick into the bottom of each apple.

Caramel Ingredients:

  • 1 C stick margarine
  • 2 C packed brown sugar
  • 1 C light corn syrup
  • 1 (14 ounce) can sweetened condensed milk
  • 2 tsp vanilla extract
  • 1 package Oreo cookies

Directions: 

  1. Line a cookie sheet with parchment paper.
  1. Pour the chopped pecans in a bowl placing it next to the stove top.
  1. Using a double boiler, pour water into the bottom half just slightly lower than when the top pot sits in the bottom half. bring water to a boil.
  1. Using a double boiler, put the margarine, brown sugar, corn syrup and condensed milk int the top pot bringing the heat to a med-high. Raise the temp to a boil, constantly stirring then reduce heat to med.
  1. Cook for 25-30 minutes or until a candy thermometer reads 248 degrees or when a teaspoon of the caramel is dropped into a glass of cold water it forms a firm ball.
  1. When this happens remove the pot from the heat stirring in the vanilla.
  1. Dip each apple into the caramel coating the apple and part of the wooden stick.
  1. Separate the Oreo cookies and remove the stuffing in the middle. Put the stuffing in a bowl or in the trash.
  1. Put the Oreo cookie pieces into a zip lock bag using a rolling pin crush the cookie pieces into a fine crumb.
  1. While the caramel apple is still hot sprinkle the finely crushed Oreo’s onto the apple or if you prefer roll the hot caramel apple into a plate filled with the crushed Oreo’s.
Ice Cream Cupcakes - Cupcakes Final 8

Ice Cream Cupcake Recipe

Ice Cream Cupcakes - Cupcakes Final 8

Can’t decide between ice cream and cupcake? Why not have both? This fun Ice Cream Cake Recipe is sure to impress the kids (and adults, too!).

Ingredients:

Ice Cream Cupcakes - Ingredients

  • 1 (14 ounce) package Oreo cookies
  • 1/4 cup butter, melted
  • 1 (1.5 quart) vanilla ice cream, or any flavor you like, softened
  • Whipped cream
  • Hot Fudge

Directions:

Ice Cream Cupcakes - In Process 1

  1. Begin by lining a 12-cup muffin tin with cupcake liners. Set aside

Ice Cream Cupcakes - In Process 2

  1. Crush Oreo cookies in a food-processor or blender until fine. Or place in a large zip-lock bag and pound until crushed. Save 1/2 cup of crumbs, set aside.

Ice Cream Cupcakes - In Process 3

  1. In a medium bowl, add crushed Oreo’s and melted butter. Stir until combined. Add 2 to 3 Tablespoons of crumbs and press into the bottom of each cupcake liner.

Ice Cream Cupcakes - In Process 5

  1. Spoon softened ice cream, over the Oreo crumbs, to fill the rest of the cupcake liners. Sprinkle the cupcakes with the remaining Oreo crumbs. Tightly cover the muffin tin with saran wrap or foil and place in the freezer. Freeze cupcakes for 8 hours or overnight to set really well.

Ice Cream Cupcakes - Cupcakes Final 7

  1. Remove cupcakes from tin and serve immediately with dollops of whipped cream and drizzles of chocolate syrup or hot fudge.
  1. Enjoy! 🙂
no churn cookie dough ice cream main

No Churn Cookie Dough Ice Cream

no churn cookie dough ice cream main

Craving for ice cream? Here’s the perfect recipe for you!

Ingredients:

  • 2 cups heavy whipping cream
  • 14 oz can of sweetened condensed milk
  • 1/3 cup sugar
  • 1 3/4 cup flour
  • 1 cup mini chocolate chips
  • 1 T vanilla extract
  • 1/2 T salt
  • 1/3 cup sugar
  • 2/3 cup brown sugar
  • 6 T butter softened
  • 1/4 cup milk

Directions:

cookie dough process resize 1

In a medium size bowl add in 1 C flour, vanilla extract, sugar, brown sugar, salt, and softened butter. Mix until all ingredients are well combined.

Add in milk and stir until mixed in.

Add in remaining flour and stir with a wooden spoon. (Wooden or bamboo spoons are the secret to making good cookies)

Lastly, add in ½ C chocolate chips.

Cover and refrigerate for 30 min or until dough is easy to roll into balls.

cookie dough process 2 resize

Once dough is chilled enough roll as many cookie dough balls as desired. The balls can be tiny like in most ice cream or you can make them a little bigger like I did J

Cover a sheet pan with parchment paper and place cookie dough balls onto the paper and freeze for an hour.

Once that hour has passed start on ice cream mixture.

ice cream process resize 1

In a different large bowl add in 2 C cold whipping cream and whip until stiff peaks form. Set aside and in a separate medium size bowl add in sweetened condensed milk and 1/3 C sugar.

Add in condensed milk mixture to stiff whipped cream while whipping constantly.

Fold in the cookie dough and remaining chocolate chips and pour mixture into a loaf pan.

Freeze for 6+ hours.

Ice_Cream_Sandwich_Bites

Ice Cream Sandwich Bites

Ice_Cream_Sandwich_Bites

This Ice Cream Sandwich Bites recipe is so easy. It’s great for introducing kitchen skills to little ones and makes such a yummy treat on a hot summer afternoon.

Chocolate Sprinkles Ice Cream Sandwich Bites Ingredients

  • 1 box of ice cream sandwiches (I used a 12 count box of vanilla but you could use whatever flavor you wish)
  • chocolate sprinkles (located in the baking aisle)

Directions

1. Line a 9×13 baking sheet with wax paper or foil and unwrap all the ice cream sandwiches and cut into thirds.

2. Pour the chocolate sprinkles onto a plate and dip each side of the ice cream sandwich into the sprinkles. Use your fingers to sprinkle more on the sides where you might have some bare spots.

3. Lay the completed ice cream sandwich back onto the lined baking sheet.

4. Repeat the process with all the ice cream sandwiches.

5. Place back in the freeze for 30 minutes – 1 hour to ‘set’.

Super quick, easy and CUTE!

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