Caramel Candy Oreo Pops - Valentines for Him (or Her or maybe just because)

Pretty as decorated cookies are for Valentines, some of us have someone special in our lives that like their something sweet to be a bit more substantial.

Like these caramel dipped, chocolate coated, Oreo truffles.

I came up with the idea while I was trialling Caramel Candy Apples for the book, cause you know dipping apples and pops is pretty much the same thing apart from the size. But as it turns out these are way more decadent. Waaaaay more decadent.

I like to think I have pretty good self control around sweet stuff, but when I took a bite out of one of the pops for the blog pictures I ate the whole thing without stopping to getting a single photo. The one in the picture is my second try, lucky I had a whole batch to work with.

For a little bit of crunch and texture I have added some rice krispies as well, although you could change those to chopped pecans or peanuts if you prefer.

If the weather is hot make sure you really ensure that the mixture has chilled between each step otherwise you'll end up with the pops swimming in your chocolate or caramel.

 If you do happen to lose your Oreo truffle don't stress, just grab a couple of forks and dig it out and pop it onto the parchment paper, it'll be just as yummy whether it's on a stick or not.

Caramel Candy Oreo Pops

Oreo Truffles (click here for recipe)
400g (around 14oz) soft caramels (I used Cadbury Pascall Milk Chocolate Caramels) I know they have chocolate on them but it worked out ok.
1 1/2 tbs cream (US 2 Tbsp heavy cream)
1 1/2 cups of rice bubbles (rice krispies) or substitute chopped nuts of your choice.
1 packet Chocolate Candy Melts (or Nestle Chocolate Melts) Plus copha or paramount crystals.
Lollipop sticks

Line a tray with parchment paper.

Shape Oreo Truffle mixture into rounds. Mine were 21grams (3/4 oz). Pop the truffles onto a parchment lined tray. At this stage I like to make a hole in the top of the truffle where the lollipop stick will sit in case the mixture chills too hard. See the picture for example.

Melt the Chocolate candy melts in a microwave safe bowl at medicum/low setting at bursts of 90 seconds. Add some copha or paramount crystals so the mixture is fluid but not too thin. Dip the ends of each lollipop stick into the melted chocolate candy melt and then insert the stick into the premade hole of each Oreo truffle. Repeat for each truffle and return to fridge to chill until set.

Line a new tray with parchment paper, spray the paper with a non stick edible spray - I used canola spray, what ever you have will be fine.

Unwrap the caramels, place in a microwave safe bowl and add 1 1/2 Tablespoons (2 US Tablesoons) cream. Melt the caramel in a microwave at high setting at bursts of 60 seconds until the mixture is bubbling and appears smooth with no lumps when you stir it.

WARNING the melted caramel mixture is super hot, be prepared to use oven gloves or a towel to handle the bowl and make sure you do not get any of the hot caramel mixture on yourself. This step is not suitable for children to undertake on their own.

Holding the end of the lollipop stick carefully dip each Oreo truffle pop into the caramel mixture ensuring the whole pop is covered. You can use a spoon if you like to cover the top near the lollipop stick, allow any excess mixture to drip off whilst still holding it over the bowl.

Then roll the pop in the bowl of rice bubbles (rice krispies) and then carefully place it on the oil sprayed parchment lined tray with the stick facing upwards. Repeat for all pops and then place the tray into the fridge to chill until firm.

Remelt the chocolate candy melts and holding the end of the lollipop stick dip each caramel coated Oreo truffle into the chocolate mixture. Allow excess chocolate to drip off and then return to the parchment tray with the stick once again upright.

Store in the fridge for 4 days in an airtight container. Remove from the fridge before serving to allow the truffles and caramel to soften a little to room temperature - but not too long if it's really hot.

I decorated my lollipop sticks with ribbon and hearts, and then ate way too many of them myself.

OK a bit of quick book news. There is a blog tour of the book happening at the moment with quite a few giveaway's included, so if you've been wanting to buy the book but haven't had a chance yet you might like to try out one of these sites. Pretty much most of them are for US and/or Canadian residents only sorry everyone from other countries :)

If you miss out you could always pick up a copy yourself here at Amazon

Or here at fishpond (Aus/NZ)

Here are the dates and sites for the Book Blog tour happening right now.........

1/9/12 – Moogie and Pap blog,Review
1/10/12  Still Blonde after all these YEARS Review/Giveaway

1/11/12  Random Cravings Blog Review with recipe/Q&A

1/11/12  Katy and Kid Review/Giveaway

1/12/12 Giveaway Blogs, Review/Giveaway

1/13/12 Consumer Queen, Giveaway

1/14/12 Confessions of an Over-worked Mom Review/Giveaway

1/15/12  Mommy Pants blog Review/Giveaway

1/17/12  Mom Vs. the Boys Blog Review/Giveaway

1/19/12  Mommy’s Free Time blog Review

Whimsical Bird Cookies and a Hampton's inspired party

 
One of the things I really love doing is when I am asked to create cookies to match party printables. 

This sweet birdie cookie is based on the Whimsical Bird range over at Polka Dot Prints which was the printable theme behind a beautiful Hamptons themed dessert table and party on the beach styled by Whimsy Petite Styling.

I have a tutorial on how to make the cookies at the bottom of the post but first I wanted to share the party pics with you.

Photos by Sheila Higgins Photography  

Here are a couple of photo's of the kids having a fabulous time it looks like such a perfect party. I like how there seems to be less focus on an overly styled table ladden with candy and more focus on the gorgeous kids having fun and I think that these images capture it perfectly.

Photo by Sheila Higgins Photography 

Although you notice I said seems to be less focus on the table. If I throw a few things together on a table I can promise you it never looks this pretty, this carefree relaxed styling takes great talent. The party was featured on Amy Atlas so kudos to Whimsy Petite Styling, Polka Dot Prints and everyone else involved in the creation of the party.

Photo by Sheila Higgins Photography  

party styling Whimsy Petite Styling
printables Polka Dot Prints
Cake and cupcakes Cake Chic Sam
Photography Sheila Higgins Photography

Children's dresses Wild Blossom

Macarons and cookies Bubble and Sweet

This lovely cake was made by Cake Chic Sam  not me but it was so cute I just had to show you :)

Cake Cake Chic Sam, Photo Sheila Higgins Photography

Oh look I made some macaron pops for the table as well.......

Photo by Sheila Higgins Photography 

Whimsy Bird Cookies

Instructions are for the round cookie - to make the square cookie follow the instructions using a square cutter and place the smaller bird up higher as per the pictures.

Round cookies (see note below re recipe)
Round cookie cutters
small sharp knife
set of tear shaped fondant cutters
edible pen in black
Ready Roll Fondant (or marshmallow fondant) colored with wedgewood blue and dusky pink/burgandy (the light pink and burgandy are the same gel color with just more added for the deeper hue), leave a small amount white*
cornflour (cornstarch) for dusting
small rolling pin
water and clean brush
* Fondant dries out fast, work quickly and when not in use pop it into a ziplock bag or air tight container. Knead before use to make more pliable. 

Dust the workbench with a little cornflour, roll out the wedgewood blue fondant until thin and even and using the round cookie cutter cut out shapes. Brush the cookie lightly with a little water and using the small rolling pin adhere the fondant to the cookie pressing down lightly with the roller.

Roll out the light pink and medium pink fondants on a lightly dusted workbench. Using the medium and large teardrop cut out one large light pink and one medium sized medium-pink tear shape for each cookie. Using your fingers pinch the pointed end of the teardrop and pull it up slightly to make the 'tail' curve upwards (like in the pictures). Using a tiny amount of water adhere one large and one medium of the tear shapes onto the blue fondant covered cookies with the large rounded ends pointing inwards to the center of the cookie and the pointed curved tails pointing outwards.

Roll out a small amount of burgandy and white fondant and using the medium and small tear shaped fondant cutters cut a wing in each color for each cookie (small for white and medium for burgundy). Use the sharp knife to trim off the edges until the wind is in proportion to the body, using the same technique as for the body pinch the pointed end and pull it up a little to make the wing look a little curved. Use a tiny amount of water to adhere the  wings to the body of the cookie.

Allow the cookies to dry/set a little for a couple of hours. Once set you can use a black edible pen to draw on eyes, 2 small lines in a V for a beak and legs.

I used the vanilla sugar cookie recipe from my book Sweets on a Stick to make the round and square cookies. However you can use any recipe you have that you like or search this blog and I had a couple of other recipes hree.

I know I have said it before but it is a US Release however there is a conversion chart in the back to the book for metric.

Or here at fishpond (Aus/NZ)

Caramel mini cheesecake and dulce de leche instructions

When I was young we used to cook up condensed milk and eat it out of the tin.

I loved how with just heat regular condensed milk would change consistency and turn golden, sticky and yummy, I didn't realise what we were doing was making Dulce de leche. I would have felt so worldly if only I had of known.

Dulce de leche is a fancy way of saying condensed milk cooked up in it's tin in a big pot of simmering water for a few hours. It turns into that rich flowing delicious looking caramel you see on the top of these cheesecakes. You don't need to add anything, it just......is.

Really it is super easy but if your not into the whole cooking for 4 hours thing you can buy dulce de leche already made up at some good deli's or grocery stores. I noticed that Amazon has a stack and it seems that Nestle in some countries do all the hard work for you - nice!

I know - YUM

In Australia you can buy Top and Fill caramel and use in place of the home made dulce de leche which is perfectly acceptable (although I prefer the taste of the home made dulce de dulce, but y'all know I generally say use what makes YOU happy).

When I make up tins of dulce de leche I either make it up after the kids go to sleep or when they are at nana's house as I am a bit uptight about boiling water and if they are in the house I have to hover near the stove the whole time. (Yes Mr Sweet calls me a helicopter mum and sometimes even makes those annoying helicopter sounds to me - yeah I know really !)

Dulce de leche or Caramel baked Cheesecake
You will need 2 tins of dulce de leche - one for the cheesecake recipe and one to spoon over the top. You will not use all the second tin so you could either freeze it to use another time or heat it up and spoon it over icecream, or cake, or pretty much anything :) 

Dulce de leche (you can keep in an airtight container in the fridge up to 1 week)

Tins of condensed milk with 2 holes pierced in the top (you will need 2 tins for this recipe)

Place tins of condensed milk into a large deep saucepan with water surrounding them. The water should come up to he top of the condensed milk tins but not lap over the rim (otherwise you will get water into the holes). Bring the water to simmer and cook the tins for 4 hours. Keep adding water to the saucepan so the water remains level with the tops of the tins (you know just ever now and then don't get too uptight about it).

After 4 hours turn off the heat, allow to cool and then remove the tins from the saucepan. Take off the top of the tin and scoop out all the caramel/ dulce de leche.

Cheesecake - makes 14 largish mini cupcakes
14 Oreo cookies
625g (21oz) cream cheese at room temperature
1 tin condensed milk made into dulce de leche (see above instructions)
3 eggs at room temperature
14 large muffin papers (I bought these ones from woolies)
Packet of soft caramels for decoration (optional) I used Jersey caramels

Preheat oven to 140C (280 F)

Line the muffin tins with the muffin/cupcake papers. Place one single oreo in the bottom of each paper.

Beat the cream cheese using a mixer at medium speed until just smooth, add the dulce de leche.

Mix until well combined. Reduce speed to low and add the eggs one at a time, beating after each addition until just combined.

Spoon the mixture into the large muffin papers dividing mixture evenly between the papers. If you are using large ones like I did the mixture should make 14, if you only have smaller cupcake cases do not overfill the cases as the mixture will rise a little during baking, make them around 3/4 full.

Bake until the mixture is just setting in the center, around 16- 20 mins for the larger size muffin cupcake, check after 14mins if you are making smaller sized cakes.

They will be cooked when the middle of the top of the cheesecake is no longer wet and looks just set.

Allow to cool in the trays for 10-15min and then pop in an airtight container in the fridge until chilled.

Serve topped with extra dulce de leche and caramels.

If you would like to make the dulce de leche more fluid for serving like it appears in the pictures heat it up on short bursts at high in the microwave in a microwave safe bowl and mix with a spoon until smooth.

Cheesecakes will keep in airtight container up to 3 days in fridge.

and here is the link to my book Sweets on a Stick and there actually is a cheesecake pop recipe in the book, which is super delicious if I do say so myself.....and I promise if I ever work out how to pop a link in the sidebar I will stop popping these in every post :) I know I have said it before but it is a US Release however there is a conversion chart in the back to the book for metric.

Or here at fishpond (Aus/NZ)

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