Rainbow Cookies: Happy Birthday Marilena!!

It's hard for us to believe that our oldest niece turned 12 years old today! Us being the youngest in our family, we remember people telling us, "Oh my God, I remember when you guys were born" or "Wow, you guys have grown up!"

Well, I guess this time we are the ones saying those things. We can't believe how much our niece has grown up! We can remember 12 years ago, we were in the 7th grade, we were so excited to become aunts. Since we were the youngest, it was so fun to have a little baby around!

When Marilena was born, we can remember being on the way home from school, and our mom would tell us that our brother, sister-in-law and Marilena were coming over that night. Right away, whoever being the fastest, one of us would scream out, "I call to hold Marilena first!"

Time has gone by SO fast and Marilena has grown up SO much. Next year she will be going into her teenage years and that is so crazy to us. She has truly grown up to be such a beautiful girl!

Look how pretty she is!

We wish we would have looked like that in the 6th grade! The years from 6th-8th grade definitely weren't our prettiest years... :

We celebrated her birthday last weekend. Lisa made these cookies for the party. They are made from our favorite chocolate chip cookie recipe that we have posted before. You can find it here.

The only thing Lisa changed was that she used mini M&M's instead of chocolate chips.

They are especially great for kid parties because of all the colors!

Be sure to only bake the cookies for 12-13 minutes at 375 degrees. You want the edges to be brown only. The center might look a little raw and soft, but the cookies continue to cook after you remove them from the oven.

We only let our cookies cool for about 8-10 minutes and then we put them into a ziploc bag. The cookies stay soft and chewy this way.

Happy Birthday Marilena! We love you so much!

<3

Day 12: Chocolate-Peppermint Cupcakes with Eggnog Frosting.

On the twelfth day of Christmas my true love gave to me.. These wonderful Chocolate-Peppermint Cupcakes, topped with Eggnog Frosting!

What a way to end our 12 days of Christmas. We wanted to end it with a bang, and after MUCH thought we came up with this combination. Here are some pictures of the step by step processes.

We came across a recipe for chocolate cake from Ina Garten a few years ago, and it is absolutely the best one ever!! We will never try to use another recipe. I halved her recipe and it made 12 cupcakes. Bake the cupcakes at 375 degrees for 20-22 minutes.

We have been crazy about these Hershey kisses since we discovered them last week! They are white chocolate with peppemint stripes and tiny pieces of candy cane in them.

You can decorate them any which way you would like!

Wait until you see the inside!

We had some leftover eggnog so I thought it was worth the risk to try and make a frosting out of it. This is what we came up with and I have to say its amazing!

• Ingredients:
1 1/2 sticks unsalted butter, softened2 1/4 cups powdered sugar
• 1/3 cup eggnog
• 1 teaspoon vanilla extract
• • 1/2 tspn salt
  • 1/2 tspn ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  Directions: Cream the butter until light and fluffy. Add the powdered sugar and mix until combined Last, add the eggnog, vanilla extract, salt, cinnamon, and nutmeg.
This was the first time we tried this cupcake/frosting combination, and we have to say that we absolutely loved it. The only thing we would change is that instead of putting a whole hershey kiss at the bottom of each cupcake, we would chop them into tiny pieces and mix it into the batter.

Also we recommend to store the cupcakes in an airtight container at room temperature. You can either frost them when you need them or refrigerate the frosted cupcakes and bring them to room temperature before you serve them.

For those of you that followed our 12 Day of Baking, we want to thank you and we hope we were able to give you guys some recipes you, your friends and families will enjoy for the holidays!

Have a Merry Christmas Everyone!

Stay tuned for the New Year we have a big surprise!!

Day 11: Traditional Scalette Cookies.

The 12 Days of Christmas Baking On the 11th Day of Christmas my true love gave to me.. My families traditional Italian Christmas cookies, Scalette.

These cookies are very important to our family. A Christmas without Scalette is no Christmas at all. This recipe has been handed down several generations. We love Scalette because they are fun to make and you can top them with anything you want! These cookies are from the region of Calabria. In our town they are called scalette but they are also know in other towns as scalille or scalidde. Some of our favorite toppings are: honey,a homemade anise flavored liquor icing, and even melted chocolate! They are even so good plain! Scalette are composed of only a few ingredients, the time consuming part is rolling out the dough and shaping it in the traditional design. Now that our Mom has taught us how to make Scalette, we promise to make them for every Christmas and to continue to pass it down to future generations. Here is the recipe along with some step by step instructions! Ingredients makes around 2 dozen 12 egg yolks 8 TBS sugar 1 tsp baking powder 1 shot anisette liquor 12 TBS melted vegetable shortening, crisco 2 1\2 cups all purpose flour Vegetable oil Directions Put the yolks in a large mixing bowl. Add the sugar and mix on medium speed for about 7-8 minutes.

Add the baking powder and mix until it's combined. Now you can add the shot of anisette and mix until combined.

With the mixer turned on, add in the melted crisco.

Slowy add in the flour. First add the the two cups, 1 at a time. If they dough is still too sticky, you can add in the 1\4 cup flour in slowly.

You want the dough to look like this:

Once the dough is ready, put it on the counted and knead it for a couple minutes. You want the dough to be smooth like this:

You are know ready to start all the fun shaping! We play around with different shapes, but here is a demonstration of the traditional way from our town.

Take a small piece of dough and roll it out so that it is about 10 inches long and 1\2 inch thick.

Take a wooden spoon and dip the end in flour. Wrap the dough around it 4 or 5 times.

Slip the wooden spoon out and bring the rest of the dough down.

Wrap the rest of the dough around so it meets the top part of the cookie.

Now you are ready to fry! Fill up a large frying pan with the oil. Leave about 2 fingers at the top empty. These fry pretty fast. Only a minute on each side!

Here they are all done! We made this recipe x 3!

A close-up of the traditional shape fried.

Here are some other shapes we played around with!

Day 10: Chocolate ginger cookies.

The 12 Days of Christmas Baking

On the 10th Day of Christmas, my true love gave to me..Some Spicy & Chewy Chocolate Ginger Cookies!

We love ginger cookies, but what could be better than ginger and chocolate together! This recipe is from Martha Stewart and we have to say we love her and all of her cookies! If you don't like your ginger cookies, very spicy, then we would tone down the spices a bit.

These cookies were very soft and chewy and we found that if you store them in an air-tight container at room temperature, they will last about one week! There always has to be ginger cookies during the holidays and this is the perfect recipe! ENJOY!

Here is the recipe:

Ingredients : (Makes 2 dozen)

7 ounces best-quality semisweet chocolate

1 1/2 cups plus 1 tablespoon all-purpose flour

1 1/4 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 tablespoon cocoa powder

8 tablespoons (1 stick) unsalted butter

1 tablespoon freshly grated ginger

1/2 cup dark-brown sugar, packed

1/2 cup unsulfured molasses

1 teaspoon baking soda

1/4 cup granulated sugar

Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl,sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

Directions:

Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets.Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Day 7: Holiday Biscotti

The 12 days of Christmas Baking On the fifth day of Christmas, my true love gave to me these wonderful holiday biscotti!

These biscotti are filled with pistachios and dried cranberries and dipped in white chocolate. They are very simple to make and the flavor combinations are very good! You get some crunch and salty-ness from the pistachios and some sweetness from the chewy dried cranberries.

What's so nice about biscotti is that they last forever! You can keep them sealed tightly in a container and sneak one out whenever you'd like. These biscotti would be great if you like mailing family and friends treats during the holidays!

Here is the recipe from Giada De Laurentiis.

Ingredients 2 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 cup sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 teaspoon grated lemon zest 1/4 teaspoon salt 2 large eggs 3/4 cup pistachios, coarsely chopped 2/3 cup dried cranberries 12 ounces good-quality white chocolate, chopped Red and green sugar crystals, for garnish

Directions Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes. The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Oh, and please people, when you're ordering biscotti at a cafe or anywhere, please say "biscotto" if you're just ordering one! Biscotti is plural and should only be used when you want more than one! =)

Day 2: Oreo Truffles

The 12 Days of Christmas Baking On the second day of Christmas, my true love gave to me These TO DIE FOR Oreo Truffles.

Ok , if there is one recipe that is a GUARANTEE, this is it! It is so simple and they are ridiculously, amazingly, good! Oreo truffles are a decadent, rich, delicious dessert . If you haven't tried this recipe yet, WHAT ARE YOU WAITING FOR??!"

There are several reasons why we like to make Oreo Truffles.

First, of course, Oreo balls are sinfully good!

Second, they are rich enough that most people will eat only a few. So Oreo balls make great treats for parties or get togethers because they go a long way.

Third, the Oreo balls recipe is pretty inexpensive to make. Since this recipe makes about 3 dozen, it is a bargain.

The Oreo balls recipe only uses four simple ingredients. Most of us have at least some of the ingredients sitting in our kitchens already. Also, you can make these for any holiday! Just play with the chocolates and the decorations!

They're so good that they make you want to make a little snowman out of them!

SEE??!

Here is the recipe!

INGREDIENTS:

1 pkg of oreos

8oz cream cheese

1\2 tsp vanilla extract

1lb of white chocolate almond bark, chopped

DIRECTIONS:

Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed.

Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.

Line two cookie sheets with wax paper. In the microwave, melt the white chocolate almond bark in a heat-proof bowl. Dip balls and coat thoroughly. Using two forks, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.

Store in airtight container, in refrigerator.

Day 1: Tri-Color Italian Cookies

The 12 Days of Christmas Baking

That's right, 12 days in a row, one recipe per day. We thought about this for a bit, since it would definitely be quite a bit of work to bake, photograph and blog all these recipes. We've been trying to think of ways to get many recipes posted within a short period of time, so we decided, since it's the holidays, to blog about our favorite old and new recipes! Welcome to our first post!

Let the Baking Begin!

On the first day of Christmas, my true love gave to me Some tri-color Italian cookies.

Intensely almondy, cake-like cookie layers with apricot preserves between them, encased in semi-sweet chocolate. These are Italian in origin, but mostly indigenous in New York.

In Italy, almond is a common flavor in baked goods. We love ANYTHING that has almond it. Almond cookies, almond cake, almond milk, almond granita, etc. The smell of almond takes us back to the summers in Italy where we would go to all the wonderful bakeries and pick out so many amazing pastries and cookies. One of our favorites have always been the soft and chewy amaretti cookies. There is just something about those cookies that are crisp and sugary on the ouside, chewy on the inside, and full of almondy flavor. While those are our old favorite almond cookies, these come pretty close! They are soo yummy and the colors are perfect for Christmas!

This recipe seems complicated but it's pretty simple and fast. What we like about these cookies is that the longer they sit, the more moist and flavorful they become!

Here is the recipe:

Ingredients 7 ounces almond paste 3/4 cup sugar 1/2 teaspoon almond extract 3/4 cup margarine or butter, room temp 3 eggs 1 cup all-purpose flour, Sifted 1/4 teaspoon salt 15 drops green food coloring 15 drops red food coloring

15 drops yellow food coloring 2/3 cup apricot preserves (pressed into a coarse sieve to remove any large pieces of fruit) 3 ounces semisweet chocolate 1 teaspoon vegetable shortening, butter flavored

Directions Preheat Oven to 350 degrees.

Grease 3 8"x8" metal baking pans. After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside.

In a large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended. (there might be some small lumps of Almond Paste remaining and that's fine). Reduce speed to medium and beat in the eggs one at a time until blended. Reduce speed to low and then add the flour and salt slowly to the mixture until combined.

Take two small bowls and add 1 rounded cup of batter into each bowl. (there should be another rounded cup of batter still in the original mixing bowl.). Add 15 drops of red food color to one bowl,15 drops of green food color to another, and 15 drops of yellow food color to the last. Stir each bowl until evenly blended with color.

Spoon the Yellow batter into one pan. With metal spatula spread batter evenly (layer will be about 1/4 inch thick). Repeat with red batter in second pan and green batter in remaining pan. Bake until set and toothpick inserted in center of layers comes out clean. 10-12 minutes. Cool in pans on wire rack about 1/2 hour. Cake should be cool to the touch. Run tip of knife around side of pans to loosen layers.

Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator. Take the green layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread 1/3 cup of apricot preserves onto the green layer. Take the yellow layer and remove from pan. Place it onto the green layer with the wax paper side up. Press down gently and then remove the wax paper.

Spread remaining 1/3 cup of Apricot preserves onto the yellow layer. Take the remaining red layer and remove from pan and place upon the yellow layer again with the wax paper side up. Press down gently and remove the wax paper.

In a 1 quart saucepan, heat chocolate and butter flavored crisco over low heat, stirring frequently, until melted. Spread melted chocolate mixture on top of the red layer evenly.

Refrigerate until chocolate is firm, at least 1 hour. (at this point, if you want, you can cover and refrigerate for up to 3 days before serving).

To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this. (I used a circle biscuit cutter).

Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge.

Nutella filled Cream Cheese Cookies

Do you guys ever get a recipe that you still get asked for years later? We've found this recipe about 4-5 years ago and we still get asked for the recipe till this day. I guess they are that good! This is kind of a bittersweet story....

It all started about 4 or 5 years ago. We were looking for a cookie recipe that had nutella in them. We came across this recipe on a girl's blog, way before we started our blog. We made these cookies for labor day, or some other summer event, and they were a HUGE hit! Everyone loved them, including us!

How can you not LOVE anything with Nutella in them?!! Although we know someone who isn't a fan of nutella.. yah you read that right! SOMEONE ON THIS PLANET EARTH DOESN"T LIKE NUTELLA!!

Anyways, we lost the recipe... and for a couple years tried to find it... We couldn't find the same one.... we tried multiple times to make these off of our memory and what we thought were the correct measurments. They failed try after try.

Well, this weekend, Lisa found a similar recipe, made some adjustments and discovered that she did it! She recreated the long lost recipe! So here you all go! The ones who have wanted this recipe for years, and the ones who recently have been asking for it!

Nutella Pocket Cookies

Makes 40 cookies

1 cup unsalted butter, softened plus 2 more tablespoons, melted.

1 package (8 ounces) cream cheese, softened

1 cup granulated sugar plus 1\4 cup for sprinkling

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 1/2 cups Nutella

In a large mixing bowl, cream together the 1 cup of butter, cream cheese, and 1 cup sugar until smooth, light, and fluffy. Add the vanilla extract and mix until well combined. Gradually add the flour to the creamed mixture and mix well. Divide the dough into two portions; cover and refrigerate until the dough is firm and easy to handle. An hour should be good enough.

Preheat the oven to 350 degrees. Remove one portion of dough from the refrigerator. On a floured surface, roll out one portion of dough until it is about 1/4-inch thick. Using a circle cookie cutter that is approximately 3 inches in diameter, cut circles out of the dough and place them on an ungreased cookie sheet. Repeat this with the rest of the dough.

Place approximately 1 1/2 teaspoons of Nutella on the center of each circle.

Fold each circle in half so that the edges meet and lightly press the edges to seal.

With a fork, seal the edges more securely. Lightly brush melted butter on the tops and sprinkle with sugar.

Bake the cookies for 10 – 12 minutes or until the edges are lightly browned. Leave the cookies on the cookie sheet for 2 – 3 minutes before removing them to wire racks to cool.

Enjoy!

We're back: Pumpkin Whoopie Pies!

So we know that we've been MIA for a few months. Well, we're glad to say that we're back on track! Things got pretty crazy for a while. First, Lisa was in Italy for all of August. Second, Maria got married in September. Third, we both were really busy fixing up our homes. We hope that we can stay on track from this point on! We missed blogging.

These pumpkin whoopie pies are soo delicious! The cookie part is very spicy with flavors and the filling was a perfect blend of, fluffy, mapley and creamy goodness! They cookies stayed nice and moist, which we liked a lot. The recipe is as follows:

Cookies: 3 c. all-purpose flour 1 tsp. salt 1 tsp. baking powder 1 tsp. baking soda 2 Tbsp. ground cinnamon 1 Tbsp. ground ginger 1 Tbsp. ground cloves 2 c. firmly packed dark brown sugar 1 c. vegetable oil 3 c. pumpkin puree 2 large eggs 1 tsp. pure vanilla extract

Cream Cheese Filling: 3 c. heavy cream, whipped 8 oz. cream cheese, softened 1 tsp. maple extract

Cookies: Preheat oven to 350 degrees and line two baking sheets with parchment paper. Set aside. In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add the pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated. Drop heaping tablespoons of dough on prepared baking sheets, about 1″ apart. Bake until cookies are just starting to crack on top and a toothpick inserted in the center comes out clean, about 15 minutes. Let cool completely on pan.

Cream Cheese Filling: Fold whipped cream into softened cream cheese. Add maple extract. Beat until smooth. (Filling can be made a day ahead and refrigerated.

Transfer filling to plastic bag-turned-pastry bag and snip end. Pipe a large dollop of filling on the flat side of half the cookies. Sandwich the remaining cookies, pressing down slightly so that the filling spreads to the edges. Transfer to baking sheet, cover with plastic wrap, and refrigerate at least 30 minutes before serving.

Anise Biscotti

Have any of you ever had Stella D'oro anisette sponge biscotto?? We grew up eating those since we can remember! We just started eating them again recently and remembered why we loved these so much! Wanna know what's even better? They only have 90 calories for 2 cookies!! =)

We wanted to see if we could come up with something similar to those cookies on our own. After giving it a few times and changing things, we finally got a recipe that we liked! They weren't exactly the same as the Stella D'oro ones, BUT these are definitely a keeper! They are nice and crunchy on the outside and the inside is nice and spongy. Also, we love anything that has anice in it. Not everbody is crazy about that flavor but we are fans of it!

If you want a simple biscotti recipe that is simple and fast and is perfect for breakfast with a cup of coffee or tea or even for a midday\late night snack definitely try these!!

INGREDIENTS

2 1/2 cups all-purpose flour 1 tablespoon baking powder 1 pinch salt 6 eggs 1 cup white sugar 6 tablespoons vegetable oil 2 teaspoons anise extract

DIRECTIONS Preheat oven to 375 degrees F.

In a medium bowl, stir together the flour and baking powder; set aside. In a large mixing bowl, beat eggs until they are light and fluffy. Gradually add sugar and beat for about 3 minutes. Stir in the oil and anise extract. Fold in the dry ingredients until well blended. Spread the mixture into a 9x13 inch pan that is sprayed with PAM and bake for 15 to 20 minutes in the preheated oven. When the pan cools slightly, cut into 18 pieces. Think 3 columns with 6 rows! =) Place slices onto a cookie sheet and return to the oven long enough to brown on each side, like toast. Store in a tightly covered container.

Vanishing Oatmeal Raisin Cookies

We wish we could tell you something interesting and fancy about this recipe. Like how we tried several different recipes until we found the perfect oatmeal raisin cookie, but not this time. We haven't made oatmeal raisin cookies in a long time, so we just got this recipe on the lid of a quaker oats container.

We're definitely keeping this one in our recipes books and plan to make these more often! They were soooo yummy! Crunchy on the outside and sweet and chewy in the inside. We wouldn't change one thing about this recipe.

You can find the recipe here!

The name for these cookies is dead on! We made almost 3 dozen with this recipe and we're down to 2 dozen now.... It's been less than an hour since we baked them.... Don't know if they'll make it till tomorrow...

=) Enjoy!

OUR NEW FAVORITE CHOCOLATE CHIP COOKIES!!

We are always on the search for a good recipe for chocolate chip cookies. These cookies were on the thin side, but very chewy and yummy!! We added in some toffee bits to make them even better! This recipe is from Alton Brown and you can find it here.

Give them a try you won't regret it!!!

Goodies for Easter!

We have made these cookies so many times, and they taste better and better every time! At least we think so! They are Lemon Ricotta Cookies from Giada DeLaurentiis. The cookies come out really soft with a subtle lemon flavor and the lemon glaze gives it the pefert tart finish! You will DEFINETELY love these!

You can find the recipe here!

Next we have Chocolate Mascarpone Brownies.

We saw these over at Bake or Break and HAD to make these. Anything with mascarpone is good! These weren't overly chocolately and thats what we like. We like chocolate, but only so much of it. (We know, crazy...) You can find the recipe here.

Are you hanging in there? We still got a few more recipes! These are peanut butter balls from Cast Sugar.

We've made these before and totally forgot about them! They are YUMMY! The graham cracker crumbs make these over the top!! Whats not to love with this recipe!

Click here for the recipe!

Heres another recipe from Bake or Break.

Get ready for these...

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE!

Say that 5 times fast! =)

How could you see this recipe and not make them ASAP?!

These we're pretty easy to whip up and came out just as expected. VERY GOOD!

This recipe is definitely going into our recipe books! =)

Last but NOT least we have OREOMISU! Yah you heard us right. Not TIRAMISU.... OREOMISU!! This is just a genious idea! Theres nothing much to tell besides TRY THIS RECIPE!!

You can find the recipe over at Clumbsy Cookie.

*One tip is to dip the oreos quickly in milk or they will get soggy!

Would you believe that we made all these (minus the oreomisu) in less than 48 hours!? And the even crazier thing is that we are still not done yet!

Stay tuned for some more mouth watering, jaw dropping desserts! =)