Sweet tooth Tuesday?!

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

Ingredients:

  • 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

Directions:

  1. Allow the cream cheese to come to room temperature.
  2. 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.
  3. Once the cream cheese is soft, mix the Oreos and cream cheese together, making sure the mixture is very well blended.
  4. 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.
  5. Place the acorns on a baking sheet lined with wax paper and place them in the freezer for 1 hour. I left mine overnight. 
  6. 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.
  7. 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.”
  8. 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.
  9. Cover the top portion of the acorn with sprinkles.
  10. Continue this process until all of the acorns are dipped. Allow them to harden at room temperature.
  11. After they set, serve and enjoy!
  12. Store leftovers in the refrigerator.

What were some of your favorite Thanksgiving desserts? xoxo.

This sh*t is bananas, b-a-n-a-n-a-s.

*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!

banana split fluff salad

You can find the recipe for this dessert below:

Banana Split Fluff Salad

Prep Time: 15 minutes

Ingredients

  • 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

Instructions

  1. Stir together the pudding mix and pineapple until dissolved and thickened.
  2. Fold in the Cool Whip with a spatula.
  3. Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries.
  4. Refrigerate at least 1 hour to chill.

Notes

  • 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!