Happy FryDay!!!

Happy New Year Everyone!

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How did you welcome in 2016?!

Me?  Why, thank you for asking…I had the happiest of new years celebrations! 

I started December 31st with a run around the indoor track.  I finally began Serial Season 2, which kept me engaged as I ran what felt like a million circles around the tiniest of tracks.

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When I got home, I made a Nespresso that made me smile…

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What a happy accident!  Then it was off to work for a crazy, busy day!

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After my shortish work day, I came back home and showered.  Then the BOY and I got ready to host NYE with my brother, SIL, and their 4 month old puppy, Roscoe.

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We were so excited to have them come out and celebrate with us and kick off our weekend ‘staycation’.  I can’t say that it was love at first sight for Cooper though : )

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We hung out and talked while noshing on aps (and of course decorated glasses for midnight).  Roscoe made himself right at home with Cooper’s toys and the BOY’s chair.

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We had the most unbelievable dinner and I have to admit that I didn’t do much of anything to help…except pick out a great wine from our Napa trip. 

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The BOY made braised short ribs in our new pot, while my sister in law made champagne risotto.

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And…then the BOY made seared scallops on our new salt block.  YUMMY!

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It was seriously a five star meal!!!

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After that, the new years shenanigans began.  We played cards against humanities, Wii tennis, and attempted to get our selfie stick to work with all of us and a puppy as we started the countdown to 2016!

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We stayed up WAY too late and New Year’s Day began with a lot of laying around and rehydration.  We made a fantastic breakfast casserole for brunch with bacon and fruit.

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Around noon, things got serious…

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The fryer came out…

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Friends came over, mimosas were poured, an apron was donned…and FRYday began!

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You name it…we fried it…and dipped it in anything and everything!  And that proceeded for hours and hours accompanied by beer and mimosas and plenty of other snacks.

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My favorite was the BOY’s homemade chicken strips.  They were AMAZING!

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And for dessert…more card and Wii games and of course, fried Oreos.

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We stayed up too late for the second night in a row and woke Saturday morning with new memories and wonderful stories to share.  And I had a bit of a stomach ache : )  The best part…there were still a few days left before it was time to go back to work!

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I certainly didn’t start off my year healthy, but I did start it off happy!!!  I am still smiling about all of the fun we had hosting this 2 day celebration!  I am looking forward to another exciting year ahead!

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Pre-Holiday Happenings

Hello!  Happy Short Week!

We have much to catch up on…

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Starting with the Weekend

I taught a kids yoga class.

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Then ran a few errands before driving down into the city with the BOY.  We had drinks and delicious, fancy dinner with my brother and SIL.

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We slept in Sunday before going for a long walk on the unseasonably warm December day.

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Our first stop was Lululemon followed by donuts, gingerbread chai lattes, and empanadas.

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It was totally worth the walk. We lost track of time and showed up late to our yearly Hanukkah party.  Oops!  We tried to blame it on this guy…

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There was still plenty of time for us to hang out and catch up with our friends throughout Sunday afternoon.

Monday Morning

I slept in and then met my trainer for a sweat session…I’m still sore!

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Then ran a bunch more errands and finished up some holiday shopping.  When I came home, I made a million (or at least it felt like it) pretzel candies.

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And Oreo balls.  Including a tasty Gingerbread Oreo version with white chocolate and nutmeg…Mmm!

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Monday Afternoon

I really wanted to bake a bunch of cookies for the holidays, but had to settle for an afternoon of no-baking.

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And a quick shower before the BOY and I rushed out to the movies.

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Just one guess on what we saw…yea, we’ve had tickets for months : )

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Monday night, I finished laundry and packed up all my goodies for my coworkers before finally crashing in bed.

Tuesday Morning

I didn’t sleep well and hit snooze instead of going for a run.  I think it was too much sugar from eating all those chocolate treats!  I taught a 90 minute kids yoga workshop with the most amazing group of kiddos. 

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It was a super fun way to start the work week, which then proceeded on as a (short) typical work week. 

Wednesday Night

Thankfully, tomorrow is only a half day and the BOY and I are laughing our asses off to the latest Big Bang Theory right now.

Birthday sex: Sheldon Cooper and Amy Farrah Fowler finally got intimate on Thursday's Star Wars-themed episode of The Big Bang Theory

Ok…I think we’re all caught up!

What have you been doing this pre-holiday week???

Guess What’s Back???

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If your mouth is watering and you’re thinking Candy Corn Oreos, then you are correct!

 

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I am a HUGE fan of this seasonal cookie and used them to make this memorable Candy Corn Oreo Cake Batter Fudge last fall.

 

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This year, I swore off candy corn until Halloween, but that doesn’t include these Oreos.

 

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A friend picked me up a bag and after tasting a few and sharing a few more, I knew I wanted to turn them into another creative treat.  After the success of last year’s fudge, I knew there was nothing these Oreo’s couldn’t do.

 

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I decided after searching a friend’s pinterest account for inspiration that I wanted to make an Oreo stuffed sugar cookie.  For time’s sake, I went the easy route with store bought, premade, cookie dough, but of course you can always make your own.

 

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At first, I debated making a double layered stuffed cookie (with sugar cookie on the top and bottom of them Oreo), but then decided that was too much cookie.  I was a little nervous about whether these cookies would turn out and then once I saw how cute they were, I was nervous about how I would get them out of my muffin pan.

 

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But it all turned out fabulously!

 

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And these sweet cookies are a serious crowd favorite!  I know that Oreo is getting more and more creative, so you can do with any kind of Oreo/Cookie combo that suits your palate.

 

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Has anyone else tried Candy Corn Oreos? 

Did you bake with them?

 

 

Candy Corn Oreo Stuffed Sugar Cookies

Makes 24 cookies

 

Ingredients

24 Candy Corn (or your favorite flavor) Oreos

1 package of premade sugar cookie dough

 

Directions

Preheat oven to 350 degrees.

Spray a muffin tray with cooking spray.  Place one square of cookie dough into the bottom of each cup, using your fingers to spread it out.

Push one cookie into each piece of dough.

Bake for 10-11 minutes until edges begin to brown.

Remove from oven and loosen the edges of each cookie with a knife.  Then let cookies cool for ~20 minutes.  Cookies should slide out of the tray easily. 

Store in an airtight container and enjoy within 1-2 days of baking.

Oh Oh O-REO

If you read this title and immediately thought of the Weird Al song ‘The White Stuff’, then we are definitely on the same page.  If you have no idea who NKOTB is or Weird Al for that matter, then I have definitely dated myself here.  If you’re interested, check out the video.

 

Note: No knowledge of the for mentioned song is necessary to appreciate this post!

 

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So the BOY texted me last night to ask if one of my cake ball flavors was cookies and cream?!

 

Cake balls???

 

I assumed he was referring to the abundance of Oreo Balls scattered throughout our freezer.  This suspicion was confirmed when he sent me the above picture today showing off his afternoon plate of sweets.  I packed a few Oreo Balls away special for his parents because I know they really enjoy them, and I’m hoping they actually make it to their house.

 

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Oreo Balls are another easy, yet decadent sweet that people seem to love!  Myself (and obviously the BOY) included!

 

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Although I often make quite a mess, they are definitely worth the effort.  I have seen others able to make much prettier balls, but I promise mine taste just as good!

 

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This year, my Mom picked up the following fun Oreo flavors…

Neapolitan, Mint, and Triple Double

 

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Last year, we made plain Oreo and Mint Oreo balls, so I was excited to add some new flavors this year.  The Neapolitan has a nice strawberry flavor, and I dunked them in white chocolate. 

 

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For the mint ones, I drizzled on some extra white chocolate.

 

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And sprinkled the tops with crushed up candy canes.

 

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All 3 flavors turned out fantastic!

 

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Especially the mint!

 

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I have no idea if there will be any left when I return, so hopefully you’ve already gotten yours!  Or, I will just have to bake another couple of batches!

 

 

Oreo Balls

Recipe adapted from Kraft

 

Ingredients

36 OREO Cookies, finely crushed, divided (any flavor!)

1pkg. (8 oz.) Cream Cheese, softened

16oz. BAKER’S Semi-Sweet Chocolate, melted

 

Directions

Mix cream cheese and cookie crumbs with a wooden spoon until blended.

Shape into 48 (1-inch) balls. Freeze for 1-2 hours (or overnight) on cookie sheet or in airtight container.

Dip in melted chocolate.  I use 2 forks to let excess drip off.  Place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved cookie crumbs, sprinkles, or any other toppings.

Refrigerate for1 hour or until firm.

Store in freezer in airtight container.

 

 

One more Oreo recipe featuring Gingerbread Oreos (if you can get your hands on them)…

 

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This one is for Gingerbread Oreo Truffle Bark from Inside the BruCrew Life.

 

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This mixture of truffle and bark is sweet and delicious.  One recommendation that I would have is making a finer crumble with your Oreos (like in the Oreo Balls).

 

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This is what the recipe says to do, but I didn’t listen.  Oh well!

 

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I covered my bark with cinnamon and sprinkles and stored in in the freezer.

 

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Checkout the FULL recipe!

 

What is your favorite Oreo recipe?

 

A few (but certainly not all) of mine…

Candy Corn Cake Batter Fudge

Oreo Peanut Butter Fudge Pie

Holiday Oreo Bark

Oreo Trifle

Slutty Brownies

Peppermint Oreo Fudge *From the Sugar Coated Chef

Birthday Trifle

My family got together to celebrate my Dad (and Mom’s) birthdays today for some pizza and some basketball.  Since we were celebrating my Dad, he got to pick the desert.  He requested a trifle…not to rich, but no fruit, and maybe something crunchy like nuts.  Ok…I can do that!  I chose to make an Oreo trifle.

I have made a few trifles in the past and I always have fun making them.  You can get as creative as you want and the ingredients are simple!  Every time I mention bringing a trifle, someone jokes about the Friends episode where Rachel attempts a trifle.  I was never a huge Friends fan, but as I gather she combined some dessert and some meat from another recipe.  Luckily, my trifles always turn out better than that and I have never met anyone who doesn’t like the tasty combination of cake, pudding, and Cool Whip!

I am going to share today’s trifle concoction with you (which was a real crowd pleaser).  No recipe involved, so feel free to substitute  in whatever you want!  I chose to use chocolate fudge and a yellow cakes as my base.  In the past, I have also used brownies or pre-made pound cake.  I made the chocolate cake per box directions and used this fabulous Hungry Girl recipe for the yellow cake.  I highly recommend it the next time you are looking to make a cake, but I warn you…it is so delicious and dangerous.

You begin by combining your cake mix and 1 cup of unsweetened applesauce.  Mix well until blended.  This will look thick with a few lumps.  Then whisk in 1 cup of water.  Spread on a greased cake pan and bake per directions on the box.  The cake tastes nothing like applesauce and is super sweet and moist!  You can use this technique with any cake mix, but HG suggests yellow cake.

Look who came to help with the baking!

It looks like a typical yellow cake, but the taste and texture are fabulous!  Especially with the trifle!

 

Now on to the trifle…

I used my immersion wand, which also happens to be a chopper to create some Oreo crumbs.  I used the small snack sized Oreos (because I had a coupon) and because they are super cute to decorate with.

Is this not the best kitchen gadget ever?

To make the chocolate pudding, I combined 1 large box of sugar-free INSTANT pudding with 3 cups of milk and 6 oz of Neufchatel cheese (at room temperature).  The cheese thickens up the pudding a bit.  Since I had the wand out, I tried using the whisk to combine everything.  Chocolate pudding went in ALL directions, so I switched to my hand mixer.  Since you can control the speed, this worked out much better.  Once combined, your pudding will still be lumpy.

Now the fun part begins…assembling the trifle!  I randomly layered the cakes, pudding, Cool Whip (I used the Lite one) and Oreos, finishing with the Cool Whip on top.  It helps to have a trifle bowl.  Now I know you are thinking…how often will I really make a trifle, but I tell you…once you make one, you will be hooked.  Plus the bowl is super fun for layered salads and dirt cake.  The key is to try to make the layers smooth so that they look pretty from the outside.  A little tip I’ve discovered,  use a wet paper towel to wipe off the messes along the inside.

Ideally, your Cool Whip should be room temperature. I just got back from the store and so it was still too cold to spread well.  If this happens, you can run the container under warm water or try mixing it with a spoon.

I definitely made sure my Cool Whip was smooth before spreading it across the top.

I topped the trifle with Oreos, crumbs, and pecans (for the requested crunch).  Isn’t it beautiful?!

It looks messy, but tastes SO GOOD!

The best part (after eating the trifle of course) is licking the bowl and spoon!