OREO POPS (CHOCOLATE COVERED OREOS)

I love Oreos.  They are the perfect cookie.  They are great on MANGO TRIFLE   They are great for No-Bake Pineapple Tart.

Oreo pops are easier to make than cake pops and are great treats for a holiday or party or festivals.

Chocolate covered Oreos can make a HUGE creative statement at your party.
They are so fun and so delicious. You can make them simple or get creative with the design and presentation for a yummy treat that will WOW all of your guests.

I made 100 oreo pops for my Jsg elegant group party. I enjoyed a lot making them occasionally stopping to smell the delicious aroma .the party theme was light blue and so I coated them with light blue chocolate. Everybody loved them especially the kids who grabbed 3-4 pops at once.Creative yet easy these pops were fun to make.

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Just take a look at how amazing these oreo cookie pops are. I mean…really! You can’t get any better than Oreos covered in chocolate and decorated to match your theme. PicsArt_08-01-05.51.45 (1)

 

INGREDIENTS:

1 package of Oreo cookies
white chocolate
Lollipop sticks
Wax or parchment paper
Bowls to mix chocolate  in- narrow is better than wide for dipping
Spoons
A cookie sheet or large flat tray
Decorations- sprinkles, crushed Oreos or other treats, drizzled chocolate, etc.
blue color (liposoluble color)

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INSTRUCTIONS :

  1. Melt your chocolate in a bowl or in a microwave safe glass. Use 30-second intervals and stir until melted.
  2. Remove the top to the Oreo cookie. Dip your sucker stick into the melted chocolate and place in the center of the Oreo cookie filling. Press down slightly into cream filling so it sets a little.PicsArt_08-01-09.24.33
  3. Place top of the cookie back on and lightly press to reattach.
  4. Melt Chocolate in a bowl or narrow microwave safe glass, add 2,3 drop of colors.PicsArt_08-01-09.20.10
  5. Dip the Oreo suckers in the chocolate, making sure that the whole cookie gets covered.PicsArt_08-01-09.18.50
  6. At this point, you can either place them on a waxed paper sheet to dry flat or stand them up on a sheet of styrofoam to dry standing up like a lollipop.PicsArt_08-01-09.21.33
  7. Place one side of the Oreo pop in the sprinkles.
  8. It just depends on the look you want in the end. They are both fun!
  9. Decorate To Your Heart’s Content.
  10. Decorate with sprinkles or sugars.

This was a fun and simple food project.  Oreo pops are an easy, inexpensive, and cute wedding favor, birthday party favor, or neighbor treat.1501586022894

I like to take pictures and I especially like to take pictures of cute, colorful things with me, so enjoy my craziness.DSC_5922

 

NOTES:

  • Colored sprinkles. Kids love these! The Oreo pops with sprinkles always go the fast when there are kids around.
  • you may decorate according to your theme.
  • There are so many fun ways to decorate your oreo cookie pops. You can drizzle chocolate over it.

     

     

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How To Make Mango Rosette

INSTRUCTIONS:

  1. Peel the mango and Slice into halves.273
  2. Remove the ends (about an inch), and then slice the mango into very thin pieces.274275
  3. Roll the first piece tightly and place it on a flat surface.  This becomes the center of the rose.
  4. Wrap the second piece around the centerpiece, making sure that this “petal” covers the seams of the previous “petal”.276
  5. As you work your way outward, cut the mango slices at an angle so that the outer petals of the rose also have some dimension.

Notes:

  • Use the smaller pieces for the center and the larger pieces as you work outward.
  • If you only have firm mangoes on hand, just make thinner petals.  And thicker petals if the mango is too soft.  With practice, you ‘ll have a better idea of how thick the petals should be.
  • Use the rosettes to decorate fruit tarts, tartlets, cakes, cupcakes, cheesecakes, puddings or whatever you prefer.

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How To Layer And Fill A Cake

INGREDIENTS:

For cake:
Sharp serrated knife
Turntable

For filling:
1 and half cup whipped cream
3 tblsp Strawberry crush (you can use any flaver of crush or readymade cake filling or fresh fruit also)

INSTRUCTIONS:

  1. Let the cake cool for at least one hour before layering. Place your cake layer on a flat surface.
  2. The first step before layering is leveling the cake to remove the hard dome-shaped crust.
  3. If using a knife, start by placing one hand flat on top of the cake to hold it and apply a light pressure.
  4. With your other hand, place the knife where you want to start, and move the knife back and forth across the top of the cake in a sawing motion to remove the top.
  5. If cutting multiple layers from one sponge cake, start from the top to make the first cut, removing it as you finish cutting. Then, progress to the next layer down.
  6. To remove, carefully slide the knife out with the layer in place.

Note: If you don’t get a straight cut, match the unevenly cut slices when filling the cake layers, in the next steps, to prevent your finished cake from tilting.

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Cake Filling:

For a classic round cake put two or more leveled cake layers together, joined with your favorite filling. This adds height and drama to your cake presentation. Crumb coat and/or frost your filled cake layers afterwards.

  1. First mix whipped cream and strawberry crush for filling.69
  2. Put one layer of the cake on the cake board then apply filling then put another layer and continue the process.70
  3. After putting top layer cover the side by whipped cream. (Just be sure that the cut-side down of cake goes on top of the frosting and that your last layer has the bottom facing upwards. This makes sure that – you guessed it – there are as little crumbs as possible and the top of the cake is as smooth of a surface as possible).
  4. Now after this steps your cake is ready for covering with fondant.

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How To Make Fondant Flowers

White Fondant
Red fondant

INGREDIENTS:

Cornflour (cornstarch)
Small plastic rolling pin or kitchen rolling pin.
Fondant  cutter
Clean brush and water or edible glue
For setting the flower (I used small cup cake mold)

INSTRUCTIONS:

  1. Roll out your fondant very thin and cut out your flowers with fondant cutter. (Constantly add CORN FLOUR to your surface to ensure the fondant doesn’t stick).
  2. Using the ball tool, gently rub the edge around each petal to give it a frilly look (this step is optional if you want frilly look do it).
  3. As before, let them dry for a few minutes, then stack them on top of each other with the help of water or edible glue.
  4. In the center put sprinkles and complete your flowers.

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Now your flowers are ready to decorate on your cake.66

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How To Preserve Green Peas

The season for green peas begins in November and is found in abundance till the end of March. You can easily preserve fresh Peas in the refrigerator for a longer period of time.

I want to share this lovely technique of storing green peas with you all.

The credit goes to my Sister in law who taught me this wonderful process to store green peas with a shelf life of 6-8 months !!

INGREDIENTS:

10kg green peas
15 to 20 medium size ziploc for storage351

INSTRUCTIONS:

  1. You need fresh, tender and god quality Peas for preservation.
  2. Start with peeling the Green Peas and while doing it take out all the bad Peas.352
  3. Wash them twice and strain any excess water.
  4. Split and extract the peas and keep in bowl
  5. Take a large bowl and fill 3/4th with water and boil it.
  6. Once it starts boiling reduce the flame and add the green peas.353
  7. It will settle in bottom initially and it will start to float slowly.
  8. Once all the peas float scoop them and dry them on a cloth.This process will take 1-2 minutes.355
  9. Store the peas in a medium size Ziploc and also add 2 tbsp boiled strained and cool water and keep in freezer.

Notes:

  • You can also store them in freezer safe storage container which is very popular in tupperware brand.
  • Do not overboil the peas as they will get cooked, it should be semi-boiled for reuse.
  • You can add some salt or sugar as per your taste.

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How to make Chocolate Ganache (Truffle)

INGREDIENTS:

2 cups (300 grams) chopped dark chocolate
1 cup (200 grams cream
Butter 1tbsp

INSTRUCTIONS:

  1. Place chocolate in a medium heatproof bowl; set aside.
  2. Place cream in a small saucepan over medium heat and bring to a simmer.
  3. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
  4. Add butter and stir until smooth. Let cool slightly before using.

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