Sometimes, you just need a little bit of luck. When facing challenges, a little luck can go a long way. Take for example when you’re borderline late for class, but you’re lucky enough to hit all the green lights and not get stuck behind someone driving 20 mph under the speed limit. Or, think about when you walk by Auntie Anne’s at the exact time the pretzel person is handing out free samples. It’s just a teeny bit of good fortune, but it makes a big difference.
The ultimate reward of good luck is finding a glistening pot of gold at the end of a rainbow. Most people say that’s impossible because of science blah blah blah. Lucky for you, I found myself a pot of gold to share with you. And the best part i: you can eat it.
My Pot o’ Gold Ice Cream is better than some cold black pot filled with boring coins; instead, you get creamy, cool mint ice cream studded with crunchy Golden Oreos, hence where the “gold” comes from. Get it? Then we’ve got vibrant rainbow sprinkles to represent the rainbow. I don’t know about you, but I’d take sweet Golden Oreos over actual gold and sprinkles over an intangible rainbow any day.
Pot o’ Gold Ice Cream is as pretty as it is scrumptious. The colors are bright and festive for St. Patty’s Day, and the refreshing mint flavor pairs perfectly with the buttery Golden Oreos. Every mouthful is a mix of smooth and crunchy, crispy and creamy, so your mouth never gets bored. Just be prepared to eat a big fat bowl of this because it’s way too yummy to only eat a scoop or two. You’ll know you scored the luck of the Irish with this ice cream.
I’m sorry, but no Shamrock Shake is going to compare to this minty, cookie-studded, frozen bliss. You’ve got to enjoy this treat before St. Patty’s Day passes.
A Few Tips Before You Get Cooking:
- Mint extract and peppermint extract are two different things. Mint is the flavor you want for this.
- Regular Oreos would be DELICIOUS in here; it just won’t be a “Pot of GOLD” anymore.
- Double Stuf or regular Golden Oreos will work equally well. But you know me; Double Stuf is always the way to go!
- This recipe works without the mascarpone; I’ve made it both ways. It just depends if you want that extra bit of indulgence, or if you just want to keep it simple.
- Unlike store-bought ice cream, this stuff stays soft and malleable forever! No need to thaw before scooping.
- You have to chill the mixture before churning so plan ahead.
Pot o’ Gold Ice Cream
By The Smart Cookie Cook
- 2 cups heavy cream
- 1 cup whole milk
- 8 oz. mascarpone cheese, softened
- 1 1/4 cup sugar
- 1 tbsp. vanilla extract
- 1 tbsp. mint extract (not peppermint)
- Green food dye
- 2 ½ cups chopped Golden Oreos
- ¾ cup rainbow sprinkles
- In a large mixing bowl, thoroughly whisk together the cream, milk, mascarpone, sugar, vanilla, mint, and food dye until well combined. The cheese should be broken up and the sugar dissolved. Cover and chill in fridge for at least 4 hours or overnight. Note: the longer you chill, the faster it will churn, and the more flavor it will garner. Place a large mixing bowl in the freezer to chill as well. You’ll use this later.
- Pour mixture into ice cream maker and churn according to manufacturer’s directions, about 25 minutes. While it churns, get your cookie crumbles and sprinkles at the ready.
- Get out your chilled mixing bowl and transfer ice cream to bowl. Gently fold in cookies and sprinkles just until evenly distributed. Serve immediately as soft-serve or transfer to an air-tight container and freeze until firm, at least 4 hours.
Does anyone legitimately like candy corn? We all eat it come Halloween time, but it’s one of those things we only eat because it’s there, kind of like conversation hearts at Valentine’s Day. There’s an unspoken obligation to consume candy corn every year around this time. And similarly, whenever some food company comes out with a candy corn-flavored product, I feel like I have to have it. It really doesn’t make sense when you think about it. If candy corn isn’t very good, why would I enjoy a candy corn-flavored anything?
Turns out, I fell under that same old spell when I heard Oreo had conjured up Candy Corn Golden Oreos for the season. Immediately, I rushed out to Target and grabbed a pack to try ’em out. I found that they smell overwhelmingly of candy corn, but don’t much resemble candy corn in actual flavor. They do, however, have a unique sweet flavor to them, almost like frosting, and the two-toned filling is pretty fun. So, I give this candy corn treat a thumbs up. I’d eat one (or ten) of these cookies instead of plain candy corn any day.
Of course, I had to figure out something to bake with these delectable cookies. I’ve seen plenty of Oreo-stuffed things, and I’ve made a few myself. Cookies seemed like a good enough idea, but what flavor on Earth would be compatible with Candy Corn Oreos? Pumpkin, of course!
Get a load of these soft and delicious Candy Corn Golden Oreo-Stuffed Pumpkin Cookies.
I took my favorite Soft Pumpkin Cookie recipe (which I will be re-posting with better photos next week) and packed each cookie with a whole Candy Corn Golden Oreo. I was pleasantly surprised at the mind-blowing hybrid which resulted. The pumpkin cookie was, as always, super moist, soft, and fluffy. The Oreo, in contrast, was crisp. Plus, who would’ve thought the two flavors would pair so perfectly together? The sweetness of the Oreo acted like frosting would, complimenting the mild, tender pumpkin flavor of the cookie. It was perfection.
I don’t think there’s a treat out there more Halloween-appropriate than these Candy Corn Golden Oreo-Stuffed Pumpkin Cookies. It’s fall’s two hottest stars, together in one treat. And guess what? It’s one of the simplest treats you’ll make all season. So what are you waiting for? Get in the kitchen and whip up the ultimate Halloween hybrid treat!
A Few Tips Before You Get Cooking:
- You must chill the dough. It’ll be much easier to wrap around the Oreos, and it won’t spread out like a puddle when it bakes.
- Top with a vanilla glaze if you like.
- Don’t over-bake; that’s the secret to a soft, moist cookie.
- I highly recommend using parchment paper. It makes for easy clean-up, and you never have to worry about a ruined cookie.
Candy Corn Golden Oreo-Stuffed Pumpkin Cookies
Adapted from food.com
Yield: about 30 cookies
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- 2 tsp. cinnamon
- 1/4 tsp. salt
- 1 cup butter (2 sticks), softened
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1 cup canned pumpkin (NOT pumpkin pie mix)
- 1 egg
- 2 tsp. vanilla extract
- 3 dozen Candy Corn Golden Oreo Cookies
- In a mixing bowl, whisk together the flour, baking soda, baking powder, nutmeg, allspice, cinnamon, and salt. Set aside.
- In the bowl of a standing mixer, cream together butter and the sugars on high until light and fluffy. Mix in the pumpkin, egg, and vanilla on low speed until well-combined. Add in the dry mixture in thirds, mixing well in between each addition. Once well-combined, cover and refrigerate for at least 1 hour before continuing.
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Take a scant tablespoon of chilled dough and flatten out slightly. Place an Oreo on top and cover with another scant tablespoon of dough. Press together so there are no seams and the cookie is completely covered. Place on the baking tray.
- Bake 6 cookies per tray for 8-11 minutes, or until puffed and set. They should not be browned, but they should not look “wet” in the middle either.
- Let cool on tray for 2 minutes then transfer to a wire rack to cool completely. Enjoy!
My birthday is tomorrow, which means serious celebration is in store. Everybody knows birthdays mean one thing, and one thing only: cake, a whole glorious cake in your honor. It’s your cake, I mean, it’s even got your name on it. You can have the first slice, lick the frosting off the bottom of the candles, stick you fingers in it, or even go for a full-on face plant if you want. Personally, I plan to do it all tomorrow.
But of course, I wanted to be able to share some birthday cake with you guys. What’s the shareable form of cake? Cupcakes! But not just any cupcake would do; I wanted something special. So I took two amazing cake flavors and fused them together into the most heavenly hybrid ever created: Oreo-Stuffed Funfetti Cupcakes w/ Cookies & Cream Buttercream. And for the record, they’re even better than they sound.
We’ve got the crowd favorite, funfetti, coming together with the can’t-be-beat combo of cookies and cream. Then of course, to take it over the top in Smart Cookie fashion, we stuffed ’em with a whole Oreo. The finished product is a fluffy & moist cupcake studded with rainbow speckles and stuffed with all the goodness of the iconic Oreo cookie, which softens nicely while baking, allowing it to melt into the actual cupcake. Then it’s all crowned with creamy, smooth Cookies & Cream Buttercream. Let me tell you, I could eat that stuff with a spoon, or straight out of the bowl like a dog.
It’s like all of my most whimsically sweet dreams came true in a cupcake. I don’t need to make a wish when I blow out the candles tomorrow, because these guys are everything I’ve wished for and more.
Scratch that. I will make a wish tomorrow…for more cupcakes.
A Few Tips Before You Get Cooking:
- You don’t have to make these funfetti cupcakes; you could leave the batter plain, or even make a chocolate cake batter.
- Yes this will work with a boxed mix, but this homemade recipe is 1000x better!
- A plain vanilla buttercream or whipped cream frosting would be a delicious topper as well.
- Double Stuf Oreos make for double the deliciousness!
- These are great for parties and bake sales since everybody gets their own little cupcake.
- The key to a moist cupcake is to not overbake! You’re better off pulling them a bit before you actually think they’re done.
Oreo-Stuffed Funfetti Cupcakes with Cookies & Cream Buttercream
For the Cupcakes
Adapted from Sweetapolita
- 5 large egg whites
- 3/4 cup whole milk, at room temperature
- 2 1/2 tsp. pure vanilla extract
- 2 3/4 cups cake flour, sifted
- 1 3/4 cups sugar
- 1 tablespoon + 1 teaspoon baking powder
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature and cut into cubes
- 3/4 cup rainbow sprinkles
- 24 Oreos
For the Cookies & Cream Buttercream
By The Smart Cookie Cook
- 1 cup (2 sticks) butter, softened
- 4 1/2 cups powdered sugar
- 2-3 tbsp. heavy cream
- 2 tsp. vanilla extract
- 2 cups crumbled Oreos
1. Preheat oven to 350°F. Line two cupcake tins with cupcake liners.
2. In a medium bowl, stir the egg whites, 1/4 cup of milk, and the vanilla until well-combined.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
4. Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.
5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
6. Use a ladle or spoon to put a layer of batter in the bottom of each cupcake liner, filling about 1/4 of the way. Place an Oreo centered on the top of the batter. Cover with another layer of batter so that each cupcake liner is about 2/3 full.
7. Bake 20-30 minutes or until a toothpick inserted as close to the center as you can get without poking the Oreo comes out with just a few crumbs. Be so careful to not overbake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes then carefully remove and transfer to cooling racks to cool completely.
8. While cupcakes cool, make the frosting. In the bowl of an electric mixer fitted with the whisk attachment, mix the butter on medium speed for 15 seconds. Slowly add the powdered sugar in 1 cup at a time, mixing on medium speed until completely incorporated in between each addition. Beat in the vanilla and heavy cream on medium speed until incorporated. Add a bit more sugar at a time if you’d like it stiffer, or a bit more cream if you’d like it thinner. Hand-mix in the oreo crumbs just until distributed.
9. Generously frost the cupcakes. You may pipe the frosting on if you like, but I struggled with that because the oreo crumbs keep it from coming out smoothly. Garnish with Oreo halves if you want. Store in an airtight container in a cool place for up to 4 days.
Way back when Smart Cookie was still a baby in the world of blogs, I professed to you my love of peanut butter and Oreos. It sounds like an odd combo if you’ve never tried it, but those who have know how magical a pairing it truly is. PB and Oreos have a cult-like following, and for good reason. It’s a sinfully delicious combination. So the next time you’re about to pop a plain Oreo into you’re mouth, reconsider. Grab that jar of peanut butter from you pantry and slap some on the cookie. Then proceed to enjoy.
It’s like crack for your taste buds.
Now, we’ve all had cookies and cream ice cream. In fact, I’d argue it’s one of the best classic ice cream flavors of all time. You just can’t beat creamy vanilla ice cream coupled with crunchy, chocolatey Oreo cookie crumbles. There is only one way I could think of to make this crunchy-creamy classic even more incredible: add peanut butter.
Are you in need of an easy and sweet spooky treat? Then these grinning jack-o-lantern Oreos are for you! The classic sandwich cookie gets all dressed up in a pumpkin costume for Halloween! They’re perfect for Halloween parties & handing out to trick-or-treaters for several reasons:
- They look so cute and festive, but they’re cake to make.
- They’re made from a delicious cookie that everyone loves, made better with a white chocolate coating!
- Finger foods = perfect party munching!
You can whip the white chocolate glaze up in minutes, so these Oreos are as easy as they are tasty! It’s a fancy and festive snack without all of the fuss.
So, saddle up with your Halloween spirit and whip up these cute & delicious, white chocolate-drenched Oreos. You’ll be feeling spooky in no time!