The hubby came home with puff pastry sheets when he ran to the grocery store…I knew what that meant! He was making our Easy Peasy Puff Pastry Neapolitans! If you like cream puffs, then you will love this dessert. You can’t live in Columbus, Ohio and not like cream puffs. We are home to the famous Schmidt’s Sausage Hause. They serve awesome, authentic German food and are known for miles around for their super huge, extremely tasty cream puffs! Nothing beats a Schmidt’s Cream Puff but these Easy Peasy Puff Pastry Neapolitans come very close! Simple to make and if serving this dessert to friends, they will think you are master French chefs. Your secret is safe with us!
Cut each sheet of puff pastry into squares approximately 2” in size.
Bake according to package directions.
While pastry is baking, whisk instant pudding and milk together for 2 minutes by hand in a medium-sized bowl.
Fold in the whipped topping. Place pudding mix in the fridge for 15-30 minutes.
Once pastry puffs are cooled, split pastry squares in half.
Dollop and spread the pudding mix onto the bottom pastry puff.
Put puff pastry top back on top of pudding mix. Sprinkle with powdered sugar.
But why stop at just powdered sugar? Everything is better with chocolate! Drizzle chocolate syrup over the top. Be sure to serve immediately. If not serving for a while, cover the pudding mix in the fridge. Put neapolitans together just prior to serving.
This is definitely a family favorite for the Packs!
If you check out my recipe archive, it’s obvious I favor making desserts! If you are visiting and there aren’t any home-made dessert goodies found in the kitchen, then you should leave immediately! You are at the wrong house! LOL One of my favorite quickie desserts are the Pillow Sandies. I can’t begin to describe the yummy sensation of whipped topping melting in your mouth with yummy crumbs from pecan sandies! Not to mention it is a 3-ingredients dessert (my favorite kind of recipe). I started thinking, I bet this recipe would work on just about any cookie? So the Oreo Cream Fluff was born! Again, 3-ingredients is all it takes to achieve a creamy, chocolaty and fluffy taste explosion! Give this easy and cool dessert a try! It’s perfect in the summer time! No oven, no cooking…just dip and drop!
Pour milk in a glass this is wide and deep enough for you to dunk a whole Oreo cookie in.
Dunk one Oreo cookie at a time in the milk. Place the dunked
Oreo cookie in a glass dish in an even layer.
Cover the Oreo cookie layer with a layer of whipped topping.
Repeat steps 2 and 3, two times more ensuring you have three Oreo cookies left over.
In a sandwich-size Ziploc, smash the cookies using the side of a meat tenderizer.
Spread the crushed Oreo crumbs all over the last layer of whipped topping. Cover the dish and place in the fridge for at least 1-2 hours to chill. Scoop out and enjoy! Store any leftover in a covered dish in the fridge.
There is nothing better on a hot summer day than a cool, sweet and refreshing Jell-O Poke Cake! Not only is it a pretty cake when sliced but it is absolutely fantastic! I can tell you it is a family favorite of ours and also Quinton’s favorite! Quinton and our oldest son have been friends since they were wee young lads and I do believe if you put a Jell-O Poke Cake in front of them, they would fight for it, lol! Seriously requires only 4 ingredients (well, the cake mix requires 3 ingredients as well) and is so easy to put together! If you’ve never had Jell-O Poke Cake, well, I just feel sorry for you! LOL
3 oz package of Jell-O gelatin (your choice of flavor)
1/2 cup cold water
8 oz tub of whipped topping, thawed
Bake cake according to cake mix instructions on the box in a 9×13 metal pan.
Allow cake to cool completely.
Using a wooden spoon’s handle, poke holes in the cooled cake by pushing the handle down all the way into the cake. I went through this phase where I thought all wood in the kitchen was evil because it is so absorbent. I kind of went overboard thinking that all my wood items were packed with germs. So I don’t have any wooden spoons, lol. But I do have these awesome plastic spoons shaped like a wooden spoon that I use to poke the holes.
Space the holes about 1/2 to 1 inch away from each other.
In a 2 cup glass measuring cup, add 1 cup boiling water. Add the package of jell-O gelatin. We usually use strawberry flavor but any flavor of your choice will work. Stir until all gelatin crystals are dissolved. Add 1/2 cup of cold water and stir until well combined.
Slowly pour jell-O liquid over the cake ensuring the entire cake is evenly covered.
Be sure to pour the jell-O liquid directly down the holes you created.
Cover with whipped topping. In my picture of the ingredients I have a 16 oz tub of whipped topping. It’s just what I had on hand and it only takes 8 oz to cover the cake in a light layer of whipped topping.
Place in fridge for at least one hour before serving. Keep leftovers covered and in the fridge.
Having been born in the Philippines to my Navy father and Filipina mother, I have patriotic blood running deep within. I’ve lived in the Philippines and Japan. Been to Canada and Mexico. When you step off American soil onto foreign land, it is in that moment that you recognize and appreciate what it means to be American. The government of the United States is the result of a revolution in thought. It was founded on the principle that all persons have equal rights, and that government is responsible to, and derives its powers from, a free people. These rights are guaranteed no matter your race, your gender, your religion, your sexual preference, your socioeconomic class or any other psycho-social classification. The right to be educated, more specifically the right to be an educated woman, is the right I cherish the most.
We are in the middle of the long holiday weekend. It is Memorial Day weekend. A time to remember and give thanks to those who guaranteed our American rights. The soldiers in all of our branches along with first responders serving at the local level, the firefighters, EMTs and police officers serve to protect our freedom. Freedom isn’t free. It has been paid for with blood. Let us all remember why we are gathering with family and friends for cookouts over this weekend…this holiday reminds all of us how blessed we are to live and be a part of the great
UNITED STATES OF AMERICA!
We will be bringing to a cookout some patriotic red, white and blue strawberries! Really easy to make! Rinse and dry off ripe, fresh strawberries. I chose to use short shish kebab sticks and pierced the strawberries through the stem (but not all the way through the tip of the strawberry). You can omit this and just hold the strawberry leaves when dipping. Place blue sanding sugars in a small bowl. Melt down white candy coating (found around chocolate chips used for baking) in a small but deep enough dish that allows you to dip the strawberries 2/3 up to the stem in white candy. Gently shake off the excess. Gently dip the coated strawberry 1/3 the way up in blue sanding sugars. See the photos for how much white candy melt and blue sanding sugar to use. If using shish kebab sticks, place sticks in a styrofoam block until the white candy melt sets. If not using shish kebab sticks, gently lay the dipped strawberry onto wax paper until the white candy melt sets.
We are also taking one of our favorite desserts with us, our Strawberry Pretzel Dessert! Yum, yum, yum! Be safe friends and family and give thanks to those who deserve our respect this memorial weekend!
Many years ago, Steve’s great uncle came to visit from Arkansas. He said he wanted to make dessert and came back from the store with 3 ingredients: milk, pecan sandies and whip cream. What he created was heavenly to say the least. We can’t recall what he actually called his dessert and through the years, Steve and I would refer to this dessert as Pillow Sandies. Because it is literally pecan sandies layered in pillows of whip cream…and it is devilishly delicious! You really have to make this before judging. It is light and airy with a nutty, butter sensation. Yep, it’s that good.
Pour milk into a short but wide cup. Make sure the milk is deep enough to dunk a whole cookie into.
Dip one cookie at a time into the milk, dunk it all the way in and hold for 3-5 seconds. Spencer loved dipping each of the cookies. Of course I scrubbed the heck out of his hands before the dips! I loved hearing him count to 5 for each dip. You can add more milk as needed to the cup.
Place dipped cookie in a glass round dish. Continue dipping until you have an even layer of cookies. Dollop whipped cream on top and smooth into a 1/2″ layer of whipped cream ensuring all the cookies are covered.
Repeat steps 2-4 until you come down to the last 3-4 cookies.
With remaining cookies, crumble them on top of the last layer of whipped cream.
Cover and place in fridge to chill for at least 2 hours. Spoon out to serve. No it’s not the prettiest of desserts because it does have to be scooped and slopped onto a plate but the flavor really is out of this world. As far as ease, it’s the best. 3 ingredients that is dipped and dolloped into fluffy pillow layers. Yep, it’s that simple and that good!
I do believe I have a new favorite cookie! I know, I know, I know…I say that every time I try a new cookie recipe, lol! But I really mean it this time! These Soft, Iced Oatmeal Cookies are AWESOME! Do you remember when you were a kid and your mom brought home those brick hard iced oatmeal cookies? They were cheap and they were literally bricks! Remember…you would dip the cookie in milk for like five minutes to soften it or let it sit on your tongue for like 10 minutes till it broke down just so you could chew them? The funny thing is, as hard as those cookies were, I still loved the flavor. This cookie reminds me of those beloved brick, iced oatmeal cookies however now they are even more flavorful and super soft! I’ve made these twice in the past couple weeks. The first time I took the cookies up to Mom & Dad’s for our annual prime rib family dinner (my absolute favorite meal in the world is Mom’s prime rib). I popped the lid off the container of cookies and I do believe they were pretty much gone before dinner…and we only arrived maybe half an hour before dinner was served, lol!
The second time, I sent a dozen over to one of the kid’s in the neighborhood that is friends with our oldest son who had an unexpected surgery. I figured some homemade treats would cheer him right up.
Hope you are feeling better Kyle!
The rest of the batch disappeared that night between the kids and our kids’ friends (somehow we ended up having way too many teenage boys hanging out playing xbox, lol). So I’d love to tell you how long you could store these cookies for but I can’t get them to last any longer than a few hours, lol! Make these and your welcome…because I know you will thank me later, lol!
Preheat oven to 350 degrees. Place parchment paper on top of a cookie sheet. Spread wax paper out on a counter or table.
In a medium-sized bowl, stir together the oats, flour, baking powder, baking soda, salt and cinnamon.
You don’t want to use quick-cook oats for this recipe. The old-fashioned oats create that awesome texture that makes these cookies undeniably oatmeal.
In a large bowl, mix together the margarine, brown sugar and sugar with a hand mixer till well combined. What I love most about this recipe is that the dough is completely mixed together with a hand mixer (with the exception of the initial stirring of the dry ingredients). With my pulmonary hypertension, it’s hard for me to hand stir a lot of recipes so I really appreciate the recipes that come together with a mixer!
Add eggs to the large bowl one at a time and mix together until dough is smooth for approximately 2-3 minutes.
When I lay my margarine sticks out on the counter to soften up, I also set out the eggs so that they too warm up to room temperature. I think it helps the dough come together better when the eggs are not so cold. Add vanilla to the large bowl and mix together.
Add half of the dry ingredients and mix scraping down the sides of the bowl as needed.
Add the rest of the dry ingredients and mix, again, scrape down the sides of the bowl. Using a 1-inch cookie scoop, scoop out a level portion onto the parchment paper leaving at least 2 inches between each cookie.
To ensure a more round cookie, carefully release the dough from the cookie scoop into a round mound (see photo above). Look at all those delicious cinnamon specks in that dough! Bake for 10 minutes until the edges are golden. Don’t overbake…you really want this to be a soft cookie. Also, since they cool down initially on the cookie sheet, it will continue to cook for a minute or two outside of the oven. The cookies puff up slightly but the centers will flatten out some while the cookies are cooling down.
Allow cookies to cool on the cookie sheet for 5 minutes. Transfer the cookies to the wax paper previously spread out on the counter or table and allow the cookies to completely cool down before icing. I always use parchment paper whenever I bake cookies. I buy it at GFS and they come in this huge package of pre-cut sheets. Of course, their pre-cut is meant for industrial kitchens that use these oober huge cookie sheets. I just cut their parchment paper in half and it fits perfectly in my large cookie sheets. If I’m using my smaller cookie sheets (around 10 in x 15 in size), I do have to cut the parchment paper a second time in half so that it fits in those cookie sheets. I don’t mind the few minutes it takes to cut the parchment paper (I cut several layers at once) because they are so much cheaper than parchment paper by the roll you would find at the grocery store.
To also save money, I use each sheet of parchment paper at least twice. After I remove the cookies from one side, I flip the paper over and reuse it. These cookies come right off the parchment paper without leaving any crumbs behind so I was actually able to use just two sheets (one for each of the two cookie sheets I used) several times by just flipping them over and then back over again. Obviously reusing parchment paper won’t work for every recipe, especially if it is a wet cookie dough. But if the cookie comes off cleanly from the parchment paper, then save some money and use it again for the next batch of cookies! This recipe made approximately 64 cookies, yep, that’s a mighty fine number of cookies to come from one recipe! I’m thinking this will have to become one of the cookies I make for Christmas from here on out because they look snowy and you can make so many of them at once!
In a medium-sized bowl, mix together the powdered sugar and 3 tablespoons of milk with a hand mixer until the icing is smooth and free of lumps.
Scrape down the sides of the bowl as needed. The icing should have a thick consistency (add another tablespoon of milk if too thick), slightly thicker than Mod Podge.
Using a silicone pastry brush, brush icing onto the cookies in a thin, even layer. Don’t cake it on, you want to see the icing go into the nooks and crannies while leaving some peaks exposed. I guess you could use a bristle pastry brush, but it slid off easier from the silicone pastry brush (which by the way is Betty Crocker brand and I bought it at Dollar Tree for a buck).
As the icing dries, the bristle marks seem to melt away and the icing becomes this smooth glaze with a pretty glossy effect.
Spencer was adamant he should ice the cookies. I did convince him to let me ice half of them and he did end up icing the other half.
As you can tell, I’m not sure if he was icing the cookie or his hand? He just kept giggling because the pastry brush tickled his chubby little palms.
After all the cookies were iced (and it took a long time for Spencer to finish icing his half of the cookies, lol) he asked if he could just “paint” his hand…
I thought that’s what he was doing already?
I told him to go for it and then he licked it all off one finger at a time, lol!
Allow the icing to dry for approximately 20-30 minutes before storing in an airtight container.
Of all the cake pops I have made the past few years the German Chocolate Cake Pops are by far the absolute BEST! I used a German chocolate cake mix and coconut and pecan frosting. Bake the cake as directed or you could doctor up the plain old cake box mix this WAY.
Allow the cake mix to cool completely in the pan. Once cooled, don on some disposable gloves and smash the cake into pieces.
Add a hearty (half the tub) dollop of icing and with your gloved hands mash the cake and icing together into one mound of mushy cake.
I use a one-inch cookie scoop to scoop out the balls in even portions.
With still gloved hands, roll the scoops into tight balls. Chill in the fridge while melting Wilton Light Cocoa Candy Melts in a double boiler or my favorite kitchen appliance, the Wilton Deluxe Candy Melter.
After the cake balls had chilled for a bit, I took the remainder of the frosting and put it in a sandwich Ziploc bag. I snipped the edge and piped a dollop of the oh-so-yummy icing on top of each ball. Place back in the fridge for 5-10 minutes until chilled again.
Dip about 1/4″ of a lollipop stick into the melted chocolate. Insert the lollipop stick directly into the dollop of icing and through most of the cake ball. Repeat with remaining cake balls. Add another bag of Wilton Light Cocoa Candy Melts to the double boiler or the candy melter. Place mini cupcake liners in a mini cupcake pan. Once melted into a smooth puddle, dip the entire cake ball and dollop of icing in the chocolate. Place the dipped cake pop into the mini cupcake liner ensuring the lollipop stick is standing straight up. I did about 6 at a time. I then sprinkled on red and black sugar crystals along with yellow jimmies. Repeat until all cake pops are dipped and coated with crystals and jimmies. One box of cake mix will make between 50-60 one-inch cake pops.
I made the flags using Word. One side of the flag is the German Flag and the other says “I love you” in German. You can download the flags HERE. After downloading, cut the paper in half from top to bottom. Then fold each half in half and cut out the flags. The flags will be double-sided. Using double-sided tape, wrap the flags around the lollipop sticks about 1/4″ from the top of the stick. You could also add a red, black or yellow ribbon under the flag for extra cuteness. These look awesome but trust and believe they TASTE AWESOME!
My brother, Mike, suggested I make the German Cake Pops and he was so right! Thanks Mike for the suggestion and for being the best brother a gal could ask for!
Need more cake pop ideas? Check out these prior posts!