Every possible goodness put together to make these gorgeous treats: Oreos + cream cheese dipped in white chocolate and topped with some sprinkles – how delicious and EASY did that sound. These Oreo truffles serve as the perfect treats you could make for dessert!
We made so many of these last year for Christmas. We were invited to a Christmas party and we took these for our host. She absolutely loved it! We made more of these for new years party and also experimented a bit – made some with gin 😀 (Do you guys want the recipe for those as well? Please let us know :)) Anyway, this recipe is super easy and you need just a few ingredients as you can see below.
You start by blending the Oreo cookies without removing the filling. Make sure you are using regular Oreo cookies – not chocolate or strawberry or any other flavour please (unless you want to make flavoured truffles) Once the Oreos are blended, you add in the very very soft cream cheese to the crushed cookies. We always take out the cream cheese out of the fridge few hours in advance already before using it for the recipe. The soft cream cheese, that has been brought to room temperature will mix easily with the blended Oreos.
Prepare everything before you start making the truffles. Keep your sprinkles ready and your baking tray lined with butter paper. In case you want to sprinkle some crushed Oreos or Oreo powder on the truffles, then keep some of the blended Oreos aside before adding the cream cheese.
Before dipping the truffles in the melted white chocolate, the truffles should be set. We did that by putting the tray in the refrigerator for about ten to fifteen minutes, after which we dipped the truffles in the chocolate and immediately put the sprinkles on the truffles. If you don’t put them immediately, the chocolate will already set and the sprinkles will just slip dow – you don’t want that, right?
Scroll down for the full recipe and do let us know if you guys make it 🙂
Blended oreos mixed with cream cheese followed by a generous dipping in white chocolate and topped with sprinkles.
- 20 pieces Oreos we used oreo original flavour
- 110 grams cream cheese softened
- 150 grams white chocolate shredded
- sprinkles or crushed Oreos for topping the truffles
Break the Oreo cookies by four and blend them until a powdery mixture is formed. Transfer this to a bowl.
Add in the softened cream cheese and mix well so that a sticky mixture is formed.
Line a baking tray with butter paper and keep it aside. Take about one tablespoon of the Oreo mixture and make a tiny ball and place it on the baking tray. Do the same for the entire mixture and place the tray in the refrigerator for ten to fifteen minutes.
In the meanwhile, melt the white chocolate by adding the shredded chocolate to a bowl. Microwave this for about three to four minutes mixing at intervals of thirty seconds - this is important otherwise the chocolate will burn.
Once the chocolate is melted and the truffles are set in the fridge, take them out and dip the truffles one by one in the chocolate until it is completely covered. Immediately put the sprinkles and do this for all the truffles. Let them set for at least fifteen to twenty minutes before serving.
Looking for an easy no bake-dessert to make this strawberry season? This Strawberry & Chocolate Tart is one of the easiest desserts to make and you need just a handful ingredients that are put together and the tart goes in the refrigerator to be chilled and served later.
There is something about the super combination of Strawberries and Chocolate that makes you want to try so many things with them. Who doesn’t love simple strawberries dipped in chocolate or just strawberries covered COMPLETELY with chocolate? This combination is just deadly! Anyway, I am so glad I tried this dessert and was also able to use the same for a bigger tart => 10-inch tart and serve it to our guests.
All you need for these tarts are some fresh strawberries, milk chocolate, oreos, melted butter and some cream, which was measured carefully in the measuring mug from Fackelmann India
By Sheenam and Muskaan December-28-2017
Easy chocolate tarts topped with fresh strawberries
Prep time: 5 mins Cook time: 15 mins, plus 2 hours chilling
Total time: 2 hours 20 mins
Yield: Two 4-inch tarts
- 122 grams oreo cookies
- 40 grams unsalted butter (melted)
- 100 mls of cream
- 110 grams strawberries
- 100 grams chopped milk chocolate (we used Morde)
- Blend the oreo cookies until a crumby texture is formed.
- Transfer the oreos to a bowl and add the melted butter to it. Mix together until the oreos crumbs are moist and a little sticky texture is formed.
- Press the cookie mixture on the tart shells with the help of a spoon and smoothen up with the tips of your fingers. Freeze this for roughly 15 minutes.
- Pour the cream in a bowl and heat this in the microwave (do not boil, just slight simmering should work) and pour this over the chopped up milk chocolate. Let it sit for about 30 seconds and then mix together until all the chocolate is melted.
- Pour the chocolate on the cold oreo tarts and this goes back again in the refrigerator for ten to fifteen minutes.
- Slice the strawberries and cover the tarts with them. Keep the tarts in the refrigerator for at least 1 hour 45 minutes more before serving.
Making chocolate buttercream frosting has always been on our list but we never actually made it because neither did we have the right piping bag and nor did we have enough motivation. All of our troubles were solved one weekend – when Fackelmann India sent us a beautiful hamper that had their best baking products and that really motivated us to make these gorgeous cupcakes (recipe for cupcakes coming soon as well :D) which were frosted with the homemade butter cream frosting inspired by Sally’s bake blog.
Its so easy to make buttercream frosting at home and it will turn your simple muffin to a pretty looking cupcake in just a few steps. This Fackelmann Piping bag comes with six nozzle tips and of course its re-usable. It definitely made the frosting process so much easier and it was so much fun to decorate simple looking muffins with creamy frosting and sprinkles.
To frost the cupcake, start from the middle of the cupcake and move the piping bag in circular motion towards the outside. We double frosted them by bringing the piping bag again towards the centre of the cupcake as shown below. Click here for the video.
One very important thing that needs to be taken care of while making this frosting is to use very soft butter. Take the butter out of the fridge already an hour or so in advance and let it come to room temperature before you beat it with the electric mixer. You simply cream the butter and then add cocoa, sugar, vanilla, cream and milk and then give it a good mix followed by beating the mixture again until the frosting is really fluffed up and ready. Here is the step by step recipe and click here to watch the video on our Youtube Channel
Chocolate buttercream frosting
By Sheenam and Muskaan November-29-2017
Creamy chocolate buttercream frosting to top your cupcakes and cakes.
Prep time: 5 mins Cook time: 10 mins
Total time: 15 mins
Yield: Total 10-11 medium sized muffins can be frosted with this
- 100 grams soft unsalted butter
- 130 grams powdered sugar
- 24 grams cocoa powder
- 20 ml milk
- 10 ml heavy cream
- one teaspoon vanilla essence
- In a bowl, beat the soft butter with a hand mixer on medium speed for about one minute until its very creamy.
- Add the cocoa powder, powdered sugar, milk and cream and mix well with a spatula. Now beat this mixture on medium speed for one minute and then on high speed for another one minute. Add some more milk (if needed) in case your frosting is too thick and then beat again.
- Transfer the frosting to the piping bag and frost your cupcakes or cake and serve.
We have always been terrified of baking a cheesecake! The term Water bath never made much sense to us and just complicated the whole idea of “Baking a cheesecake” to another level. We absolutely love cheesecakes! – basically any kind of cheesecake: classic new York style cheesecake, or cheese cake bars or a flavoured cheesecake.
This recipe is really the best ever recipe inspired by Shelly and is adapted from her recipe for Perfect cheesecake which turned out so so well! We did a little twist of our own and it turned out be the best cheesecake we have had!
Let us quickly come to the slightly complicated part – the water bath cooking process. Please do not find an alternative to this and do not skip this, because this step is super duper important and it is not really as complicated as it sounds.
Why is it important? The water bath will ensure that the cheesecake is cooked evenly which will prevent any cracks from happening giving you a perfectly smooth cheesecake.
How is it done? You need two tins and some boiling water for this. Usual water bath is basically one tin (which has your cheesecake) and another tin (larger than the tin with cheesecake) that contains boiling water (to be filled up to 3/4th height of tin with cheesecake). So basically you add the tin with cheesecake to the second tin (that contains water) and let your cheesecake bake. Make sure that the first tin containing the cheesecake mixture is sealed properly with foil paper to prevent any water from entering through. This is also explained very well in the video on your youtube channel.
How did we do it? We simply put our cheesecake tin on our baking tray and thankfully it was able to hold a lot of water (s. picture below) but after about 20-30 minutes, it had to be refilled with more boiling water because all the water was evaporated and used in the baking of the cheesecake.
What else should you keep in mind? Not many recipes ask for you to cover the cheesecake also from the top. But we did this because we wanted the cheesecake to have that slightly-golden-yellow-brownish color only to a certain level, therefore we covered our cheesecake with foil after the color was attained (which was roughly 30 minutes)
The cooking process is very long (our cheesecake took good 65 minutes!) but it was totally worth it. You can top your cheesecake with basically anything – some fresh berries, compote or try our homemade salted caramel
A few more important things you should keep in mind:
- Please make sure that you use the cream cheese, sour cream and eggs at room temperature.
- The tin with the cheesecake must be sealed properly to prevent any water from entering.
- Do not over mix your batter (that is the reason we whisked everything with a regular whisker and not an electric beater!)
- The resting time for the cheesecake might seem irresistible but its the most important part and will ensure perfect setting of the cheesecake – we rested ours overnight and drizzled the salted caramel the next morning.
Here is the recipe for your guys! Do let us know if you try this.
Salted caramel cheesecake
By Sheenam and Muskaan November-5-2017
The perfect cheesecake recipe with a delicious creamy texture and topped with homemade salted caramel sauce.
Prep time: 10 mins Cook time: 65 mins
Total time: 75 mins plus 8 hours for setting in refrigerator
Yield: 12 slices of cheesecake
- 225 grams good day butter biscuits
- 220 grams cream cheese
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 eggs
- 2 tsp vanilla
- hot water for water bath process
- Crush the good day biscuits very very finely (powder like) and place it on the bottom of your cheesecake tin and bake this for 8-10 minutes.
- Prepare your cheesecake mix by whisking cream cheese properly. Add the sugar and whisk again.
- Add the vanilla and whisk again.
- Add the three eggs (one at a time) and whisk after adding every egg. The mixture would be light and a bit runny
- Take the cooled down biscuit mixture tin and cover it properly from all sides with foil paper.
- Now pour your cheesecake mixture to this tin and put this tin on the baking tray (or any larger tin)
- Pour some boiling hot water to the baking tray covering only 3/4th of the height of the cheesecake tin and bake this for 60-70 minutes.
- You might need to refill the baking tray with some more water after 30 minutes.
- Once the cheesecake is cooked, take it out of the oven and run a knife on the rim of the tin to loosen the cake from the sides. Let this cool for at least an hour and then cover it and place it in the refrigerator overnight.
- Drizzle it with some homemade salted caramel and serve.
Who wouldn’t love this buttery, sweet, slightly salted sauce over the sweet treats like ice cream and brownies, but our obsession with salted caramel started when we were experimenting with popcorn snacks! We mixed a bit of home made salted caramel sauce with some pop corn, put them in the oven for a couple of minutes and had the best ever salted caramel popcorn!
It completely elevates the flavour and is oh so delicious. The best part of making this delicious sauce at home is that you can adjust the salt content to your taste and then store the rest of the sauce to pour over some ice cream or top a slice of dry cake with it. We baked a classic cheesecake (coming soon on the blog!) and topped the basic cheesecake with some caramel sauce and it did wonders to the cheesecake! 😀
A few important notes before you read the recipe:
- The flame has to be on “low” throughout the process until the end (where you change it from low to medium) for less than a minute to give a final boil before pouring it to the jar.
- Please do not taste the salted caramel or touch it while it is cooking because you will end up burning your tongue and fingers!
- Please also beware of the splash back from the saucepan because it can come directly to your face and the boiling sugar can cause a burn.
- The step where you add the cream to the sauce is where the sauce will go completely crazy and it can splash and be harmful.
This recipe comes with a video 🙂 you can check out the video here on our youtube channel. Do not forget to subscribe 🙂
We poured this sauce over some cheesecake which is coming next on the blog 😀
Homemade salted caramel sauce
By Sheenam and Muskaan November-1-2017
The best ever homemade salted caramel. So easy and so buttery – the perfect sauce to pour over your ice creams and dry cakes.
Prep time: 5 mins Cook time: 5 mins
Total time: 10 mins
Yield: 1 1/2 cup of caramel sauce
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup cream (we used amul cream)
- 1/4 teaspoon salt (or less if you are using salted butter)
- In a saucepan add the granulated sugar and let this melt on low flame. Let this melt on its own and do not whisk. After one/two minutes, you will notice that the sugar is starting to melt. This is when you start whisking and in a few more seconds the sugar will be completely melted.
- Once the sugar is melted, add the melted butter to the sugar.
- Mix it/ whisk it well and add the cream. You will notice the sauce to bubble up immediately (be very careful here- as the sugar might splash on you and you can burn yourself!)
- Once the ingredients have mixed well, cook the sauce for a few seconds on medium flame and add the salt.
- Transfer it to a jar and let this cool before putting it in the refrigerator.
These whole wheat banana chocolate chip muffins are super healthy, chunky and so delicious! Imagine all the good things in the form of these gorgeous muffins, minus the extra fat? These skinny muffins are inspired by the superb blog of Krista and were the yummiest muffins I have ever had!
You can serve them as breakfast options with tea or coffee – because they are super easy to make (did I mention that they are also one-bowl muffins?) and have the goodness of bananas, whole wheat, walnuts and the sweetness comes from the honey (instead of sugar)
I used total three bananas, but you can also add an extra one, in case you want the muffins to be extra chewy. Also, I replaced coconut oil with regular (sunflower) oil and also added some walnuts to the batter – no reason, I just love them! 😀
Give these muffins a try and let me know if you like them 🙂
Whole wheat banana chocolate chip muffins
By Sheenam and Muskaan October-21-2017
Edited on 24.10.2017
Healthy breakfast muffins with banana, honey, walnuts and chocolate chips
Prep time: 5 mins Cook time: 20 mins
Total time: 25 mins
Yield: 11-12 muffins
- 3 bananas
- 1 egg
- 1/3 cup sunflower oil
- 1/4 cup yoghurt (dahi)
- 1/2 tsp vanilla essence
- 1/2 tsp baking soda
- 2/3 tsp baking powder
- 1 1/2 cup whole wheat flour (atta)
- 2 tsp cocoa powder
- 1/4 cup honey
- 1/4 cup chopped walnuts
- 2/3 cup chocolate chips
- Mash the bananas using a fork. Add vanilla essence, oil, yoghurt, honey, egg and mix well.
- Preheat the oven to 180 degree celsius.
- To the banana mixture, add the dry ingredients: wheat flour, baking powder, baking soda, cocoa powder and incorporate the mixture.
- Add the chopped walnuts and mix everything well.
- Line the muffin tins with cupcake liners and add the batter to each of them 3/4th of the way full.
- Top with chocolate chips and bake for 15-20 minutes at 180 degree celsius.
These gorgeous golden brown apple pies were gone in 10 minutes when they were made! Served warm or at room temperature with a scoop of ice cream, they will serve as the perfect dessert option! These pies are really like huge giant raviolis with a generous stuffing of apples, cinnamon, lemon and sugar.
The pastry is so simple to make and its really impossible to explain the beautiful smell in my kitchen when I opened the oven for a while (to turn the baking tray) while these were baking. The gorgeous smell of flour and butter – need I say more? In addition to the standard pastry recipe of mixing flour and butter, I also added three teaspoons of sour cream which totally changed the game somehow!
These pies turned out to be one of the crispiest and they were so buttery. I drizzled these apple pies with some caramel sauce and not only did they look divine, but definitely tasted so good. Give them a try and check them for yourselves :))
Prep time: 30Cook time: 15
- 1 plus 3/4 cup or 130 grams flour plus 2 tsp flour for sprinkling on kitchen slab (for pastry)
- 1 cup or 45-50 grams butter (in cubes)
- 3 tsp sour cream
- 1/2 tsp baking powder
- 1 cup apples (very fine cubes)
- 3 tsp lemon juice
- 1/2 spoon cinnamon powder
- 1/4 cup powdered sugar
- 1 egg for brushing the pies
- Caramel sauce for drizzling
- Mix together flour and butter and crumble the cold butter cubes with the flour until a bread-crumb like consistency is prepared. It should be very grainy.
- Add the baking powder and mix it well with flour and butter. Add the sour cream and combine everything well to make the dough.
- Bring it together and place the dough in plastic wrap and refrigerate for 30 minutes.
- In the meanwhile prepare the filling by dicing the apples to very fine cubes and adding lemon juice, sugar and cinnamon to it.
- Preheat the oven before you start making the pies.
- On a flat surface or kitchen slab, sprinkle the extra flour and roll out the pastry into a rectangle shape.
- Make small circles (using a glass or cookie cutter) equivalent to giant ravioli or any size of your choice. You should be able to make at least 14 circles.
- Add the pie filling and cover it with another circle. Design it as you like and now whisk the egg and brush it over the pies for that gorgeous golden crust.
- Place them on the baking tray lined with butter paper and let this bake for at least 10-15 minutes on 200 degrees Celsius or until they are golden brown.
These lemon bars look and taste like tiny pieces of cheesecake but the recipe is much much simpler aaannd its EGGLESS! 😀
I have always relished a delicious cheesecake and have also nailed a classic one which is soon going to be on the blog. But before that I wanted to post a simpler version of the cheesecake.
This recipe is inspired by Sam Her Blog is simply amazing and I give her the credits for posting this recipe because it was such a winner! This recipe is eggless, involves no cream cheese and is super quick to bake. The hard part is when you have to wait for 4-6 hours when it sets in the refrigerator. To be honest, I have never followed this step and even this time, we ended up having these lemon bars right after our photography session!
Other variation was replacing the graham crackers with our Indian style Good-Day buttery cookies. I made a smaller version of these bars, therefore I just used 100 grams of the crushed cookies and skipped the part of adding any sugar to it because these buttery biscuits are anyway too sweet.
Here is the quick recipe:
Lemon Bars (eggless)
Soft creamy tangy bars over buttery crust
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yield: 9 pieces
- 100 grams Good day biscuits
- 3 tbsp Melted Butter
- 1/3 cup Sour Cream
- 1 can/ 495 grams Condensed Milk
- 1/3 cup Lemon juice
- 1 teaspoon Lemon rind
- for dusting Flour and butter