Oreo Pops

I told y'all I'd share a how-to on the Oreo pops I made for D's MJ birthday party... a few months later, I finally got around to it.

So I found this via Pinterest.

{this picture via}

Oreo Pops! Genius.

I didn't click on it. I just thought, "duh! I can do that!"

Nope.

I figured out real quick that they're not as easy as they look at first glance. I went back and found the pin, but the link didn't have a step by step. I decided to take matters into my own hands. If there is another tut out there, I'm not sure. I just decided to figure it out.

Here's the quick how to: {emma style}

make room for the stick. Just scoop out some of the cream filling and... set it aside.. or eat it. Go ahead. Eat it. You know you want to. Don't waste it.

Melt a few candy melts at a time in a small bowl. I forgot to take a picture of the candy melts that I used. But you can find them here or pick them up at Hobby Lobby, Michael's, or even Walmart. Melt them {*HINT: if you over do it in the microwave and the melted candy becomes thick and just isn't working, add a little bit of coconut oil or shortening to smooth it back out.*}

Grab a stick that hasn't been licked clean {I got mine at the cake/wedding section at Walmart} and dip the lollipop stick in the melted candy.

Spread it around a bit. This will act as a glue to keep you Oreo on the stick. 

Place the other cookie part on top.

If you don't know your own strength like me I guess, they may crack.

No biggie. They'll be covered soon. Place them on a cookie sheet covered with wax paper

Now that all of those are on sticks you can melt the rest of the candy melts, or just a few more. Whatever you feel. Go with your gut. Follow your heart... Do whatever is easiest.

I used a spoon to cover the cookies with melted candy melts. AGAIN, don't try and make them so absolutely perfect. It's impossible. And they'll be eaten in an instant, no one will be inspecting them...  At least I wouldn't think so.

If you want them just white {or whatever color candy melt you got} and don't mind a flat side you can just put them right back on the wax paper, Or use one of these inexpensive cake pop stand things I also found at Walmart. {what can I say? Walmart is a necessary evil.}

If you want to add sprinkles you'll have to do it right after you cover the Oreo with the melted candy melts over a bowl before it dries. ONE AT A TIME. Just pour them on. Half dipped in sprinkles would look fab too!

And that's it. A little more time consuming than I assumed at first, but not to bad. You can also make them a couple of days ahead of time, just keep them covered.

Enjoy! And let me know if you make them or you come up with any new variations to try. I would also LOVE to see pictures. {email me here.}

the perfect apple pie

I like making apple pies. I think other people like me making them too.

Enter the greatest invention in the world (besides vaccines, cell phones, an epidural, computers, disposable diapers,  etc...)

The Pampered Chef's Apple Peeler/Corer/Slicer with stand

PERFECTION!!

he're my first tutorial! The Perfect Apple Pie! trust me, it's amazing!

(if you're making the pie the same day you slice your apples you might want to scroll down and make the crust first)

FOR THE FILLING:

peel and thinly slice about 5-6 large Granny Smith apples. 

place the apples in a large bowl (large so it's easy to mix without getting apples everywhere) and add the following ingredients:

1tbs cornstarch

1/4tsp nutmeg

1/2tsp cinnamon

3/4cups sugar

1tbs lemon juice

set aside. and this is what they'll look like.

or you can put them in an "air tight" container & refrigerate for I'd say up to 3 days. and then this is what they'll look like. if you make the pie the same day you mix the filling then your pie will be a little tarty and your apples a little firm. if you wait a day or 3 then they will be sweeter. My husband likes them to sit for a bit but will take this pie either way. Both ways are good, it's just a matter of preference.

FOR THE CRUST:

in a bowl. (I use my beautiful Empire Red Kitchen Aid Mixer with the Dough Hook on stir setting)

sift together:

1tsp salt

2&1/4cups of flour

add:

1cup vegetable shortening

(one time I used vegetable spread because I ran out of shortening and that worked out good too. just don't use as much, you'd have to eyeball it)

5-7 tbs ice cold water 

until a good doughy consistency. it should form into a ball. 

divide dough in half and form two rounds. they should be about 5 inches wide and about 2 inches thick. wrap in saran wrap and refrigerate for 15 minutes.

place one round in between two pieces of saran wrap. and roll out about 2 inches bigger than your pie plate. this saves your counter from having a floury mess and your rolling pin never even touches your dough.

remove top piece of saran wrap, place pie plate on dough and invert. gently press dough into plate & trim any dough hanging over edge of pie plate.

I use my hands and place the apples in the crust, then pour the juices left in the bowl on top. I feel like I can fit more apples into each pie this way. or you can just pour them our of the bowl into the crust. 

 Roll out remaining dough. place over filling. trim top crust about 1/2 inch beyond edge of pie plate. flute the edge or use a fork to decorate the edge. cut several slits to allow steam to escape.

for a shinny top pie brush a top with a lightly beaten egg

or for a "sparkly" top brush with lightly beaten egg and sprinkle with sugar

bake at 400°F for 45-50 minutes

if you'd like to do a little extra you can take the excess trimmings of dough and use cookie cutters to make it fit a theme or say a special message. 

(see more pics on my flickr photostream)

either way, this is what it will look like after your husband, brother, son & father in-law have a piece (oh & you as well of course)

ENJOY!!