As some of you may remember, I wrote up a blog post about some treats I found on Pinterest that I was debating making for Thanksgiving. Well, this newest blog post is to reveal which recipe I picked, lay it out for you, and let you hear about the results!
With an over-abundance of pies and cookies, I decided on making the Fall Oreo Acorn Balls. Easy enough for someone like me who has slim-to-no talent in the kitchen, cute and festive enough for the holiday, and tasty enough for anyone of any age to enjoy. So, once I narrowed my choice down, I headed on over to the supermarket, picked up my ingredients, and headed straight to the kitchen to start “baking.”
The process at times seemed extremely tedious, as my OCD wanted every “acorn” to look as identical as possible, and be covered in the same amount of chocolate and sprinkles, etc. However, the turn out was amazing! They looked adorable, tasted great, and seemed to be a huge hit!
If you’re interested in trying this recipe, today is your lucky day, because you will find the recipe below! Everything that I did differently from the original recipe is highlighted with italics text.
Fall Oreo Acorn Balls
Yield: 30-40 balls
Total Time: 3 hours
- 1 package of peanut butter Oreos (15.25oz), pulsed in a food processor
- 1 package of regular cream cheese (8oz), softened
- Nestle milk chocolate chips
- 1 tbsp. Crisco vegetable shortening
- Brown sprinkles
- Pretzel sticks, broken into small pieces
- Allow the cream cheese to come to room temperature.
- Put half of the Oreos in the food processor and pulse until you have Oreo crumbs. Add the other half of the Oreos into the food processor and pulse again, until all the Oreos are fine crumbs.
- Once the cream cheese is soft, mix the Oreos and cream cheese together, making sure the mixture is very well blended.
- Use a tablespoon to measure the Oreo mixture and form it into acorn shapes. I used a bit more than 1 tbsp. for each acorn – to make an acorn, I formed the mixture into an elongated oval, pinching one end to make it slightly tapered and flattening the other.
- Place the acorns on a baking sheet lined with wax paper and place them in the freezer for 1 hour. I left mine overnight.
- After the acorns are hard, begin to melt the Nestle chocolate chips with the Crisco in a double broiler. You will need a double broiler to keep the chocolate warm while dipping all of the acorns.
- Once pencil sticks are broken into small pieces, push/twist into the hardened Oreo ball. You will then be able to dip the Oreo ball into the chocolate while holding onto the pretzel stick “stem.”
- To dip, place 1 acorn in the saucepan with melted chocolate. Use a spoon to spoon chocolate on top of the acorn, if needed. To remove the acorn use a fork to lift it out of the chocolate. Move the acorn to another baking sheet lined with wax paper.
- Cover the top portion of the acorn with sprinkles.
- Continue this process until all of the acorns are dipped. Allow them to harden at room temperature.
- After they set, serve and enjoy!
- Store leftovers in the refrigerator.
What were some of your favorite Thanksgiving desserts? xoxo.
With Thanksgiving just around the corner, my mind is already reeling over things to make and things to bring to Thanksgiving dinner.
Would it be any surprise to any of you if I said I have turned to Pinterest for a little help? No? I didn’t think so.
Since I am not the world’s greatest cook [the first step is admitting it], my mind is leaning toward baking some fall desserts. When I think Thanksgiving desserts, naturally, the first thing I think of is pie; pumpkin pie, apple pie, cherry pie, you name it. With that being said, I am thinking of stepping outside of the traditional Thanksgiving cookie cutter dessert and diving into something more non-traditional, but still very fall and still very good [hopefully].
Because Pinterest is really a world that seems larger than the one we live on, I had to stop myself somewhere, take a step back, and analyze everything I had found [which was a lot]. Attached are my top five potential dessert ideas that are festive, easy and look a heck of a lot of good.
What are some Thanksgiving desserts you just can’t live without? xoxo.
I’ve been going pin-crazy on Pinterest with all things fall before the season even began. So, imagine me now that we are right in the midst of my favorite season of the year! Between home-decor inspo, costume ideas for Halloween, desserts, and other fall recipes, I have found enough to last me through every fall for the rest of my life!
Some of my favorite recipes that I am dying to try this fall, I have included below in this blog post to, both, share with you, and to motivate myself to actually make these within the next 31 days! I’ve taken my top 10 most desirable – here you go:
- Caramel Apple Cheesecake Bars
- Maple Glazed Chicken with Sweet Potatoes
- Pumpkin Snickerdoodle Cookies
- Autumn Roasted Veggies with Apples and Pecans
- Oktoberfest Sheet Pan Brats with Roasted Vegetables
- The World’s Best Baked Honeycrisp Apples
- No Bake Peanut Butter Pumpkins
- Smoked Sausage, Kale and Potato Soup
- Slow Cooker Pumpkin White Hot Chocolate
- Salted Caramel Apple Hand Pies
If you’re interested in seeing all of the other fun things I find, follow me on Pinterest, here.
What are some recipes you love making in the fall? xoxo.
*SPOILER ALERT* Read the post below to find out why the title choice of those 2004 Gwen Stefani lyrics goes absolutely perfectly.
In my last post I made a slight mention about stopping at Wegmans to grab supplies for a dessert to make to bring to my family reunion. Once a year, my super extended family gets together to have an all day reunion / BBQ at a local town park. Since I am now of the appropriate age, aka not at the age to be bouncing on the bounce house or participating in the children’s activities, I could partake in bringing my own dessert.
Knowing me, you know I strive for simplicity. I am not, by any means, the greatest cook, or the greatest baker, so simplicity tends to be key for me. It’s not so much the lazy-factor, but the the-less-ingredients-involved-the-less-likely-I-am-to-mess-this-up factor. So, surprise, surprise I made my way over to trusty ol’ Pinterest and dove into finding a nice and easy summer BBQ dessert. The options were absolutely endless and I was forced to choose from a list of millions of mouthwatering recipes. After some deliberation, I landed amongst a Banana Split Fluff Salad.
When I tell you this was the easiest thing ever to make, this was literally the easiest thing ever to make. And it was delicious. Not only that, but it was a hit with everyone [my grandma had even eaten it for breakfast!].
I prepared the dessert the night before, letting it chill and settle in the fridge. I did not, however, add in the bananas until the next morning, as I did not want them to get mushy and brown. I also did not add the walnuts to this recipe due to my dad’s nut allergy. I also doubled the recipe, as it said it only makes 8 cups. But, let me tell you, it was way more generous than I expected, so plan accordingly!
You can find the recipe for this dessert below:
Banana Split Fluff Salad
Prep Time: 15 minutes
- 1 – 3.4 ounce box instant banana pudding
- 1 – 20 ounce can crushed pineapple [do not drain]
- 1 – 8 ounce container Cool Whip
- 1 cup mini marshmallows
- 1/2 cup finely chopped walnuts + 2 tablespoons for garnish
- 1/3 cup mini chocolate chips
- 2 ripe bananas, sliced
- 2 – 10 ounce jars maraschino cherries, halved
- Stir together the pudding mix and pineapple until dissolved and thickened.
- Fold in the Cool Whip with a spatula.
- Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries.
- Refrigerate at least 1 hour to chill.
- Stir in the bananas right before serving, or dip the banana slices in lemon juice to keep them from browning too quickly.
- The recipe states this will make about 8 cups of salad – I got way more than 8 cups. It is very generous!
Being the self-proclaimed Pinterest addict that I am, it’s almost impossible not to find something great to eat every once in a while! This website is filled with so many recipes that litereally all you have to do is type one word like “chicken,” for example, and 87 thousand recipes pop up in front of your face. This is heaven for the instant-gratification-obsessed people of this century.
If you’ve tuned into this blog once or twice before, you would know that any meal that I have made that turns out semi-edible with my house still standing, it’s a good one. I’m gonna narrow down my top five recipes, out of the 110+ saved pins to my e a t board/the 108+ pins saved to the s w e e t s + t r e a t s board, that have worked wonders for me. Enjoy!
- Pina Colada Dip
- Easiest Ever Orange Chicken
- Slow Cooker Chicken Fajita Soup
- Peanut Butter M&Ms Truffles
- Slow Cooker Creamy White Chicken Chowder
What are some of your favorite recipes?! Feel free to share! xoxo.
After some crazy days of job training, studying for SCIP certifications, writing papers, and trying to breathe, I had a second to sit back and unwind a bit from all the madness.
I turned to my trusty CrockPot and made some dinner and a little dessert for my boyfriend and I. Today’s recipe, Slow Cooker Creamy White Chicken Chili. I found this recipe on Pinterest, of course, and could not resist. It just sounded soooo good. Plus, the weather has been quite cool, so what better to eat than a nice, hot bowl of chili?!
I got everything I needed for this recipe (not including the chicken, I already had some of that in the fridge) for $17! You can’t beat it. Check out the recipe below.
I also put together some brownies with Resee’s peanut butter cups. What more could you want out of life, honestly? And then I wonder why I can’t seem to lose any weight as fast as I’d like.
Slow Cooker Creamy White Chicken Chili
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Total Time: 8 hours, 5 minutes
- Servings: 6 servings
- 1 lb boneless, skinless chicken breasts, trimmed of excess fat
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 24oz can low sodium chicken broth
- 2 15oz cans great Northern beans, drained and rinsed
- 2 4oz cans diced green chiles
- 1 15oz can whole kernel corn, drained
- 1 tsp talk
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- small handful fresh cilantro, chopped
- 4oz reduced fat cream cheese, softened
- 1/4 cup half and half
- Sliced jalapeños
- Sliced avocados
- Dollop of sour cream
- Minced fresh cilantro
- Tortilla strips
- Shredded Monterey jack or Mexican cheese
- Add chicken breasts to bottom of slow cooker. Top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, cilantro. Stir.
- Cover and cook on LOW for 8 hours, or on HIGH for 3-4 hours.
- Remove chicken to large mixing bowl, shred, then return to slow cooker.
- Add cream cheese and half and half. Stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
- Stir well and serve with desired toppings.
There is nothing I hate more than cooking. Baking, not so much. But overall, yuck.
I, like most girls my age, am sucked into the wonderful world of Pinterest. You would think by the looks of it that I actually knew what I was doing in the kitchen because my top 2 boards with the most pins are EAT and SWEETS & TREATS. [Follow me!].
I am making it my personal goal for this year to keep adding to this list and actually cooking the dishes I think I’ll like. You’ve all heard it here first. It’s gonna happen.
From what I have so far, I’ve narrowed it down to 10 recipes I’d like to try to successfully execute without burning down my house or my boyfriends apartment within the next couple of months. They are outside the box from what I usually eat, so it should be interested.
I’ll have to keep you update on the status of each home, because having them remain standing in one piece is not guaranteed.
- Almond Joy Poke Cake
- Chocolate Chip Cookies and Milk Cake
- Lighter Mini Cheesecakes with Oreo Crust
- Chocolate Pecan Coconut Cookies
- Peach Crunch Cake
- Roasted Butternut Squash Quinoa Salad
- Slow Cooker Stuffed Pepper Soup
- Baked Black Bean and Sweet Potato Flautas
- BLT Chicken Salad Stuffed Avocados
- Crispy Orange Cauliflower
What are some of your favorite recipes? I’d love to know and try them out! xoxo.