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Wookie Brookie Oreo Cookies Wookie Brookie Oreo Cookies... say that 5 times fast! These massive chocolate chip cookies are stuffed with the new Brookie Oreos, and have a line of white chocolate chips along the top to pay homage to Chewbacca! You'll want to eat more than one of these sweet treats, but these cookies are so big that you might not be able to manage! You can try, though!! :) Servings: 16 Cookies Prep Time: 30 Minutes Total Time: 2 Hours Ingredients 2 eggs, room temperature 1 cup (2 sticks) unsalted butter, chilled & chopped 1/2 cup light brown sugar 1/2 cup dark brown sugar 1/2 cup granulated sugar 1 + 1/2 cups cake flour 1 + 1/2 cups all-purpose flour 1 teaspoon cornstarch 1 teaspoon baking soda 3/4 teaspoon salt 1 + 1/2 cups milk chocolate chips 1 cup white chocolate chips Instructions Preheat the oven to 410°F. Line two cookie sheets with parchment paper. In a medium sized bowl, whisk together the flours, cornstarch, baking soda, and salt. Set aside. Chop 2 sticks of chilled butter in ~1/2 tablespoon blocks and place into a large bowl. Beat the cold butter and sugars until smooth and creamy (5-10 minutes). It will take a while, but eventually, it will come together. I promise! Beat in the 2 eggs. You can add 1 teaspoon of vanilla extract here if you would like a little bit of a vanilla flavor, but the recipe is still great without it. Incorporate 1/2 of the flour mixture into the dough. Once just combined, add the remaining flour. Mix in the chocolate chips until the dough is well-combined. Place the dough in the fridge to chill for 20-30 minutes. Shape a small ball of the chilled dough in your palm, and then press an Oreo cookie lightly into the center. Shape another small ball of the dough and place it on top of the Oreo. Smooth down the sides of the dough until the Oreo is covered. Roll the ball between your palms to form a circle. Place ~6 cookies on each cookie sheet. They don't spread much if you've chilled the dough, but they are still massive cookies! Pop the prepared cookies in the fridge for another 5 minutes before baking. Bake for 8-10 minutes or until just barely golden on the top. Right after removing from the oven, press a line of white chocolate chips along the top of the cookie in a diagonal. Press additional milk chocolate chips over the remaining surface of the cookie. Allow 10-15 minutes for chilling on the pan prior to transferring to a cookie sheet. Enjoy! #cookies #chocolate chip cookies #chewbacca #oreo #brookie #star wars

Lara Jean's Peanut Butter Cupcakes I added the Reese's heart, but hopefully this is otherwise a good representation of the cupcakes from the movie! These treats have a peanut butter cupcake base and are topped with chocolate chips and peanut butter buttercream. Make a batch and enjoy along with the last installment of the trilogy coming to Netflix! Servings: 12 Cupcakes Prep Time: 2 Hours Total Time: 3.5 Hours Ingredients Peanut Butter Cupcakes 1 egg, room temperature 1/3 cup sour cream, room temperature 3/4 cup whole milk, room temperature 1/2 cup vegetable oil 1/2 cup peanut butter 1 cup light brown sugar 1 + 1/2 teaspoons vanilla extract 1 + 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt Peanut Butter Buttercream 1 cup unsalted butter, room temperature 2 tablespoons heavy whipping cream, room temperature 3/4 cup peanut butter 1 teaspoon vanilla extract 1/4 teaspoon salt 4 cups powdered sugar Mini chocolate chips Reese's Valentine's Day Hearts Instructions Cupcakes: Preheat oven to 350°F. Prepare cupcake tins with liners. Cupcakes: In a large bowl, whisk flour, baking powder, baking soda, and salt. Set aside. Cupcakes: In a large bowl, add peanut butter, vegetable oil, light brown sugar, egg, sour cream, and vanilla extract. Beat until just combined. Cupcakes: Add in 1/2 of the flour mixture and beat until well-incorporated. Add milk. Beat until well-combined. Add in the remainder of the flour mixture. Cupcakes: Pour the batter into the cupcake liners; only fill 2/3 full or the batter will overflow. Bake the cupcakes for 20-23 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely. Peanut Butter Buttercream: Beat 1 cup of unsalted butter (room temperature) in a medium bowl for approximately 2 minutes until creamy and smooth. Add peanut butter and beat until smooth. Peanut Butter Buttercream: Add 1 teaspoon of vanilla extract, ¼ teaspoon salt, 2 tablespoons of heavy whipping cream to the buttercream, and 2 cups powdered sugar into the buttercream. Mix until well-incorporated. Peanut Butter Buttercream: Beat in remaining 2 cups of powdered sugar. Assembly: Frost each cupcake with the buttercream and dip in a bowl of mini chocolate chips. Frost an additional dollop of buttercream and prop a Reese's Heart on the front of the cupcake. Sprinkle chocolate chips along the edges of the frosting. Enjoy! #cupcakes #peanut butter #tatbilb #lara jean #chocolate #cupcakes

Lara Jean's Strawberry Turnovers We've already made Lara Jean's Cherry Turnovers, so here is another recipe featuring strawberries instead! These turnovers are also shaped like love letters in tribute to the first movie!! You can use home-made pie crust or store-bought for this recipe, depending on how much time you have. Either way, they're a perfect treat to enjoy with the new movie! Servings: 6 Turnovers Prep Time: 20 Minutes Total Time: 40 Minutes Ingredients 2 Pillsbury Pie Crusts 2 cups strawberries 1/4 cup sugar 2 teaspoons cornstarch 4 teaspoons lemon juice Pinch of kosher salt Instructions If you'd like to make your own pie dough, check out our Cherry Turnovers recipe! Otherwise, store-bought will suffice! Filling: Stir together the strawberries, sugar, and salt in a sauce pan over medium heat for 5 minutes. Bring to a simmer and cook for another 2-3 minutes. Filling: Remove from heat and place into a glass bowl. Stir the cornstarch into it, and put it back into the pan to simmer. After 3-5 more minutes, remove from the heat, stir in the lemon juice, and allow to cool. Pie Dough: I find it easiest to roll the pie dough out on 2 cookie sheets prepped with parchment paper. You can then cut out 2.5in x 2.5in squares and arrange them on the sheet without transferring as much. Cut out 6 squares, with 3 squares on each pan. Pie Dough: Use a small heart shaped cookie cutter to cut out hearts from the remaining dough. Pie Dough: Chill the dough in the fridge while you preheat the oven to 350˚F. Assembly: Remove the chilled pie dough from the fridge. Spoon 1 tablespoon of the strawberries onto the center of each square. Fold up the bottom two edges to meet in the middle of the larger square to make the shape of an open envelope and use a small knife or pastry cutter to press indentations onto the dough. Assembly: Brush the pastries and the cookie cutter hearts with an egg wash (2 eggs beaten). Place a heart onto the center of each envelope. Bake: Bake the pastries for 15-20 minutes or until golden brown. Enjoy! #turnovers #lara jean #to all the boys i've loved before #tatbilb #strawberry #pastry

Wookie Brookie Oreo Cupcakes I am obsessed with the new Brookie Oreos. If you haven't tried them yet, you need to run to the store to grab a package ASAP! You can use them for this recipe or just as a sweet treat. These chocolate cupcakes have Brookie Oreos at the bottom, and they are topped with a layer of chocolate chip cookie dough buttercream, vanilla buttercream, and another Brookie Oreo! Servings: 12 Cupcakes Prep Time: 2 Hours Total Time: 3.5 Hours Ingredients Chocolate Cupcakes 2 eggs, room temperature 1/2 cup buttermilk, room temperature 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons vanilla extract 1/2 cup granulated sugar 1/2 cup light brown sugar 3/4 cup all purpose flour 1/2 cup dutch process cocoa powder 1/3 cup vegetable oil 1 Package Brookie Oreos Cookie Dough Buttercream 1 cup unsalted butter, softened 1 cup light brown sugar 1/2 cup granulated sugar 1 + 1/4 cup all purpose flour 1/4 cup sweetened condensed milk 1 + 1/2 teaspoons vanilla extract 2 tablespoons heavy cream 2 cups of mini chocolate chips Vanilla Buttercream 1 cup unsalted butter, room temperature 4 cups powdered sugar 1 teaspoon vanilla extract 3 tablespoons heavy whipping cream Instructions Cupcakes: Preheat oven to 350°F. Prepare cupcake tins with liners and put a Brookie Oreo at the bottom of each liner. Cupcakes: In a large bowl, whisk flour, baking powder, baking soda, cocoa powder, and salt. Set aside. Cupcakes: In a large bowl, add granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Beat until just combined. Cupcakes: Add in 1/2 of the flour mixture and beat until well-incorporated. Add buttermilk. Beat until well-combined. Add in the remainder of the flour mixture. Cupcakes: Pour the batter into the cupcake liners; only fill 2/3 full or the batter will overflow. Bake the cupcakes for 20-23 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely. Cookie Dough Buttercream: Leave the oven on at 350°F. Prep a cookie sheet with a sheet of parchment paper. Evenly pour ~ 1 + 1/2 cups of flour onto the cookie sheet and leave to bake for 7-8 minutes or until flour reaches 165°F. Allow the flour to cool completely before proceeding. Cookie Dough Buttercream: In a large bowl, cream together the butter and sugars until creamy and smooth (around 5 minutes). Cookie Dough Buttercream: Add the condensed milk and vanilla extract. Beat on medium speed for another 2-3 minutes. Cookie Dough Buttercream: Add 1 + 1/4 cup of heat-treated flour in two increments, beating until well-combined between additions. Add heavy whipping cream and beat until well-combined. If the batter is too thick, add additional heavy cream. If it is too thin, add powdered sugar. Cookie Dough Buttercream: Add about 1/2 cups of mini chocolate chips and fold into the mixture. Vanilla Buttercream: In a large bowl, beat 1 cup of unsalted butter on high speed until smooth and creamy (2-3 minutes). Add 1 teaspoon of vanilla extract and 3 tablespoons of heavy whipping cream. Add 4 cups total of powdered sugar in increments. Assembly: Pipe a double donut of cookie dough buttercream on the top of each cupcake. Roll the sides of the cupcake in a cup of mini-chocolate chips. Set in the freezer for 15-20 minutes. Assembly: Pipe a dollop of the vanilla buttercream onto the top of the cookie dough buttercream layer. Top with a Brookie Oreo. Enjoy! #cupcakes #chocolate #cookie dough #chocolate chip #star wars #chewbacca #oreo #brookie

Mind Stone Cereal Cupcakes Is anyone else loving WandaVision?? I think I've spent more time talking about the show than the entirety of its run time thus far! If you haven't checked it out yet, you definitely need to! These fun Captain Crunch cupcakes topped with a Mind Stone would be a perfect accompaniment to a marathon! These cereal milk cupcakes are topped with a vanilla buttercream, Captain Crunch Berries, and a candy melt Mind Stone! They're a perfect nostalgic treat to go along with the nostalgic nods to classic TV in the show! Servings: 16 Cupcakes Prep Time: 1.5 Hours Total Time: 4 Hours Ingredients Cereal Milk Cupcakes 1 cup unsalted butter, room temperature 4 eggs, room temperature 1 + 1/2 cup whole milk, room temperature 1/2 cup Captain Crunch 1 + 3/4 cups cake flour 1 + 1/4 cups all-purpose flour 1 + 3/4 cups granulated sugar 2 + 1/2 teaspoons baking powder 1 teaspoon salt 2 teaspoons vanilla extract Vanilla Buttercream 1 cup salted butter, room temperature 4 cups powdered sugar 2 teaspoons vanilla extract 3 tablespoons heavy whipping cream 1 cup Captain Crunch Berries Yellow candy melts Gem stone silicone mold Instructions Cupcakes: Melt 8 ounces of yellow candy melts in the microwave or using a double boiler. Fill a gem silicone mold with the candy melts. Allow to harden at room temperature (~2 hours). Cupcakes: In a large bowl, combine 1 + 1/2 cups of milk and 1/2 cup of Captain Crunch Berries. Set aside for at least 15 minutes before you start baking. Cupcakes: Preheat the oven to 350°F. Prepare cupcake tins with 16-18 liners. Set aside. Cupcakes: In a medium bowl, mix together cake flour, all-purpose flour, and baking powder. Set aside. Cupcakes: In a large bowl, beat unsalted butter with granulated sugar until smooth and creamy (3-5 minutes). Add 2 eggs and beat until just combined, then add remaining 2 eggs and do the same. Cupcakes: Add half of the dry ingredients to the wet ingredients and mix until just combined. Cupcakes: Remove 1 cup of milk out of the bowl with the cereal. You can throw the remainder away. Cupcakes: Add the milk, vanilla extract, and salt, beating until just combined. Fold in the remaining flour mixture. Cupcakes: Fill the liners about 1/2-3/4 of the way full with the cupcake batter. Don't overfill or the batter could spill over when baking. Bake for 20-25 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Buttercream: In a large bowl, beat 1 cup of unsalted butter on high speed until smooth and creamy (2-3 minutes). Add vanilla extract, and heavy whipping cream. Add 4 cups total of powdered sugar in increments. Assembly: Fill a bowl with 1 cup of Captain Crunch. Fill a piping bag with a large round tip with about 1/2 of the buttercream. Assembly: One cupcake at a time, pipe a swirl of white buttercream onto the top. Roll the buttercream in the bowl of cereal, covering the sides and the top. Place the cupcakes in the freezer or fridge for 20-30 minutes to set. Assembly: Pipe a dollop of buttercream onto the top of each cupcake. Assembly: Top with a candy melt Mind Stone. Enjoy! #cupcakes #marvel #vision #wandavision #cereal #captain crunch

Frozen Coconut Cake This may be a little redundant, but we've got another Frozen-themed Coconut recipe! This time, it's a layered cake coated with coconut shavings and topped with almond coconut candies. The inside takes on a more frozen feel with some icy marbled blues. Lovers of coconut and Elsa will definitely be big fans of this recipe! Servings: 1 4-layer 8-inch cake Prep Time: 2 Hours Total Time: 6 Hours Ingredients Coconut Cake 3/4 cup unsalted butter, room temperature 1/2 cup sour cream, room temperature 5 large egg whites, room temperature 1 cup canned coconut milk 2 teaspoons vanilla extract 1 teaspoon coconut extract 1 + 1/2 cups granulated sugar 2 + 1/2 cups cake flour 2 teaspoons baking powder 1./2 teaspoon baking soda 1 teaspoon salt 3/4 cup shredded coconut Light blue food coloring Dark blue food coloring Coconut Buttercream (x2) 1 cup salted butter, room temperature 2 tablespoons heavy whipping cream, room temperature 2 tablespoons canned coconut milk, room temperature 5 cups powdered sugar 2 teaspoons coconut extract 2 cups shredded coconut Ferrero Raffaello Almond Coconut Candy Instructions Coconut Cake: Preheat the oven to 350°F. Prepare three 9-inch cake pans with parchment paper. Coconut Cake: In a large bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside. Coconut Cake: In another large bowl, beat together the butter and sugar until smooth and creamy (at least 2 minutes). Coconut Cake: Beat in the egg whites until well-combined. Then beat in the sour cream, vanilla extract, and coconut extract. Do not overmix the batter, only beat until just combined. Coconut Cake: Add half of the dry ingredients to the batter until well-combined. Then beat in the coconut milk and remaining dry ingredients. Lastly, fold in the shredded coconut. Coconut Cake: Divide the batter into 3 bowls (1/2 the batter in one bowl, and 1/4 each in the remaining two bowls). Leave the bowl with 1/2 the batter, but dye the remaining bowls light and dark blue. Coconut Cake: In each of the pans, put dollops of each color of the batter. Mix the batter with a knife to create a marbled effect. Coconut Cake: Bake each cake for around 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Coconut Cake: Allow the cakes to cool completely. Coconut Buttercream: In a large bowl, beat the butter until fluffy (2 minutes). Add the extract, whipping cream, coconut milk, and 2 + 1/2 cups of sifted powdered sugar. Beat until well combined. Add the remaining powdered sugar and beat until well combined. If the frosting is too thick, add more heavy whipping cream. You can double the batch and make all the frosting at once, or in two batches. You'll use one batch to fill the cake and the other for the outer part of the cake. Assembly: Using a cake leveler or serrated knife, level the cakes so that they are flat across. Place one cake on a cake stand or serving plate. Top the cake with the coconut buttercream. Place another cake on top of the frosting layer. Repeat. Assembly: Place the cake in the fridge/freezer for 1-2 hours so that it firms up and remains stable for frosting the exterior. Assembly: Pipe large ropes of buttercream along the top and outside of the cake. Even out the buttercream with a bench scraper so that the sides are flat and even, and the top is smooth. Assembly: Apply the shredded coconut to the sides and top of the cake. Assembly: Pipe dollops of buttercream along the exterior rim of the cake. Top with a Raffaello candy. Enjoy! #cake #coconut #frozen #disney

It Is Your Birthday Mug Cake I probably should have used black and gray sprinkles to really nail the joke of the episode, but I just couldn't bring myself to be that dull. But, you can use whatever color sprinkles you like for this easy birthday cake mug cake! It's a perfect sweet treat for the office or if you've got a spur of the moment birthday cake craving! It's best served in a patented Michael Scott "World's Best Boss" mug, but your favorite mug will work too in a pinch! Servings: 1 mug cake Prep Time: <5 minutes Total Time: <5 minutes Ingredients Funfetti Mug Cake 2 tablespoons unsalted butter, melted & cooled 1 large egg yolk, room temperature 1 tablespoon milk, room temperature 1/2 teaspoon vanilla extract 2 tablespoons granulated sugar 4 tablespoons all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 tablespoon rainbow sprinkles Instructions In a medium sized bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. In a mug, whisk together the butter, egg yolk, vanilla extract, and milk. Whisk in the dry ingredients (half at a time). Stir the sprinkles into the batter and sprinkle some additional on the top. Place the coffee mug on top of a paper towel into the microwave. Microwave for 70 seconds. Allow to cool. Top with buttercream or ice cream and enjoy! #cake #mug cake #funfetti #birthday cake #the office

Frozen Coconut Cupcakes These cupcakes should be a crowd pleaser for both kids and adults alike! The two-tone color and frozen snowflake toppings are hopefully intriguing enough for the kiddos, especially when coupled with the idea that they're inspired by Queen Elsa! The flavor, though, is definitely a bit more grown-up than just your typical vanilla! These cupcakes are coconut flavored and topped with coconut buttercream dipped in crushed candy cane, snowflake sprinkles, and topped with a white chocolate pretzel snowflake! Servings: 24 Cupcakes Prep Time: 1.5 Hours Total Time: 4 Hours Ingredients Coconut Cupcakes 1 cup unsalted butter, room temperature 4 eggs, room temperature 1 cup whole milk, room temperature 1 + 3/4 cups cake flour 1 + 1/4 cups all-purpose flour 1 + 3/4 cups granulated sugar 2 + 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract 2 teaspoons coconut extract 2/3 cup coconut flakes Coconut Buttercream 1 cup salted butter, room temperature 4 cups powdered sugar 2 teaspoons coconut extract 1 teaspoon vanilla extract 3 tablespoons heavy whipping cream 1 cup of snowflake sprinkles 1 cup crushed blue candy canes/blue sprinkles Blue icing color Frosted snowflake/star pretzels Instructions Cupcakes: Preheat the oven to 350°F. Prepare cupcake tins with 24 liners. Set aside. Cupcakes: In a medium bowl, mix together cake flour, all-purpose flour, and baking powder. Set aside. Cupcakes: In a large bowl, beat unsalted butter with granulated sugar until smooth and creamy (3-5 minutes). Add 2 eggs and beat until just combined, then add remaining 2 eggs and do the same. Cupcakes: Add half of the dry ingredients to the wet ingredients and mix until just combined. Cupcakes: Add the milk, vanilla extract, coconut extract, and salt, beating until just combined. Fold in the remaining flour mixture, and then fold in the shredded coconut. Cupcakes: Divide the batter into two. Dye one of the bowls of batter a light/sky blue. Cupcakes: Fill the 24 liners about 1/2-3/4 of the way full with the cupcake batter, alternating between the colors of batter. Don't overfill or the batter could spill over when baking. Bake for 20-25 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Buttercream: In a large bowl, beat 1 cup of unsalted butter on high speed until smooth and creamy (2-3 minutes). Add vanilla extract, coconut extract, and heavy whipping cream. Add 4 cups total of powdered sugar in increments. Divide the batter into 3 bowls - 1/2 batter in one bowl, and then 1/4 in the other two bowls. Dye one of the smaller bowls light/sky blue and the other dark blue. Leave the remaining bowl white. Assembly: Fill a bowl with 1 cup of crushed blue candy canes. If you can't find candy canes - you can use blue sprinkles. Fill a piping bag with a large round tip with about 1/2 of the white buttercream. Assembly: One cupcake at a time, pipe a swirl of white buttercream onto the top. Roll the buttercream in the bowl of candy cane/sprinkles, covering the sides and the top. Place the cupcakes in the freezer or fridge for 20-30 minutes to set. Assembly: Spread out a piece of plastic wrap onto the table. Pipe a line of white buttercream, light blue buttercream, and then dark blue buttercream. Repeat once. Fold the plastic wrap into a cylinder and then place inside a large piping bag. Assembly: Pipe a dollop of the striped buttercream onto the top of each cupcake. Assembly: Top with a white chocolate covered pretzel snowflake/star and snowflake sprinkles. Enjoy! #cupcakes #disney #frozen #elsa #coconut

Wonder Woman Golden Oreo Cheesecake Here’s another recipe inspired by Wonder Woman’s Golden Eagle Armor from WW84! These no-bake cheesecake bars have 3 layers of Golden Oreos, including the gold star on top. They’re a breeze to put together and a perfect treat to enjoy with the movie! We did use a star cookie cutter for the topping, but you can always just sprinkle golden Oreos on the top or free-hand it if you don't have a star available! Servings: 12 Bars Prep Time: 30 Minutes Total Time: 7 Hours Ingredients 2 packages of Golden Oreos (Family Size) 1 cup sugar 1/2 cup butter, melted 4 tablespoons ice water 2 tablespoons gelatin 16 oz cream cheese, softened 2 cups sour cream 16 oz whipped cream, chilled 1/2 teaspoon vanilla extract Instructions Grease a 13x9 pan and line with parchment paper. Set aside. In a food processor (or using a Ziploc bag and a rolling pin), crumble approximately 32 full Oreos. In a medium bowl, mix 1/2 cup of melted butter with the Oreo crumbles until well-combined. Firmly press the Oreo crumble mixture into the bottom of the 13x9 pan. Use another flat surface (such as an 8x8 pan) to press the Oreo crumble mixture until flat and even. Place in the freezer for at least 30 minutes to firm. Place ice water in a small bowl and stir in gelatin. Set aside. In a large bowl, beat 16 ounces of cream cheese and 1 cup of sugar until smooth and fluffy (approximately 2-3 minutes). Add in the 2 cups of sour cream. Beat until well-combined. Add vanilla extract and beat until combined. Set aside. Add 8 oz of chilled whipped cream to the mixture and beat until combined. Add the remaining 8 oz and beat until combined. You can also make whipped cream utilizing heavy whipping cream if you don't want to take the shortcut! Place the gelatin mixture in the microwave for 15-25 seconds. Fold the mixture into the cheesecake batter until very well-combined. Place in the fridge while you prepare the Oreo crumble layer. Coarsely chop the remainder of the Oreos. You want them to be distinct, so leave several large pieces rather than crumbling them completely. Spread 1/2 of the cheesecake mixture over the top, and flatten with a spatula. Sprinkle 1/2 of the chopped Oreos over the top. Gently spread the remaining cheesecake mixture over the Oreo layer. Cover with plastic wrap and freeze for at least 5 hours, preferably overnight. Remove the cheesecake from the freezer. Cut into rectangle bars. Freeze for another hour (or two, if you have time). Remove the Oreo cheesecakes from the freezer one at a time to decorate. Gently press a star cookie cutter into the center of the bar. Fill in the outline with the chopped Oreos, careful to cover up all white space. You can push the crumble to fill in the outline if any of it goes outside the lines using a toothpick. Once all cheesecakes have been decorated, place back in the freezer for ~30 minutes in case they thawed some during decorating. Enjoy! #golden oreo #vanilla #oreo #cheesecake

Cap Snowman Crinkle Cookies Taking inspiration from "Cap Snowman," traditional crinkle cookies get a patriotic twist with this recipe! These vanilla cookies are red, white, and blue to honor Captain America, but all covered in "snow!" These cookies are a fun treat to make and eat a little bit warm, especially when the temperature drops outside. Though, they could also be a fun 4th of July treat for the summer! Servings: 24 Cookies Prep Time: 1 Hour Total Time: 3 Hours Ingredients ½ cup unsalted butter, room temperature 2 eggs, room temperature 1 tsp vanilla extract 2 ½ cups all-purpose flour 1 cup granulated sugar 1 cup powdered sugar 1 tsp baking powder ½ tsp salt Red food coloring Blue food coloring Instructions In a medium-sized bowl, whisk together all-purpose flour, salt, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until the sugar is well-dissolved and the mixture is light and fluffy. Add eggs and beat until well-combined. Add vanilla extract and half of the flour mixture. Beat as well as you can. You may need to switch to combining the ingredients with a large wooden spoon. Once the ingredients are well-combined, add the remaining flour and mix until well-combined. You will probably need to hand mix with a spoon at this stage! Chill the dough in the fridge for 20-30 minutes. Divide the dough into 3 portions. Incorporate red food coloring into one portion, blue into another, and leave the third. The best way to incorporate is to work the food coloring into the dough by kneading and rolling with your hands. Don't worry; the food coloring will come off! Chill the three portions of dough in the fridge for another 20-30 minutes. Prep a couple of cookie sheets with parchment paper. Take about 1 tablespoon of each color of the dough and combine into a ball. Set onto the cookie sheet. I did 8 cookies per sheet, but you can probably squeeze more in as they spread but not too terribly much with all of the chilling. Chill the cookies in the fridge for another 10-15 minutes, and then remove them from the fridge to sit at room temperature while the oven is pre-heating. Preheat the oven to 350°. Roll each of the cookies in a bowl filled with about 1 cup of powdered sugar. Make sure the cookies are completely coated! Be generous! Bake for 12-15 minutes. Enjoy! #cookies #crinkle cookies #captain america #marvel

Lasso of Truth Golden Oreo Cupcakes Have you gotten a chance to stream WW84 yet?! If not (or if you’re game for a rewatch), bake up a batch of these Golden Oreo cupcakes to snack on during the film! These cupcakes have Golden Oreos in the batter as well as at the base of the cupcakes. They're topped with a fluffy vanilla buttercream and a Lasso of Truth. In case you were wondering - you actually can braid and make a lasso out of licorice laces! Servings: 24 Cupcakes Prep Time: 1.5 Hours Total Time: 4 Hours Ingredients Golden Oreo Cupcakes 1 cup unsalted butter, room temperature 4 eggs, room temperature 1 cup whole milk, room temperature 1 + 3/4 cups cake flour 1 cup all-purpose flour 1 + 3/4 cups granulated sugar 2 + 1/2 teaspoons baking powder 1 teaspoon salt 2 teaspoons vanilla extract 1 package Golden Oreo (3/4 cups for batter) Vanilla Buttercream 1 cup unsalted butter, room temperature 4 cups powdered sugar 1 teaspoon vanilla extract 3 tablespoons heavy whipping cream Yellow licorice laces Instructions Cupcakes: Preheat the oven to 350°F. Prepare cupcake tins with 24 liners. Set aside. Cupcakes: In a medium bowl, mix together cake flour, all-purpose flour, and baking powder. Set aside. Cupcakes: In a large bowl, beat unsalted butter with granulated sugar until smooth and creamy (3-5 minutes). Add 2 eggs and beat until just combined, then add remaining 2 eggs and do the same. Cupcakes: Add half of the dry ingredients to the wet ingredients and mix until just combined. Cupcakes: Add the milk and vanilla extract, beating until just combined. Fold in the remaining flour mixture, and then the crushed golden oreos. Cupcakes: Place a Golden Oreo at the bottom of each of the liners. Fill the 24 liners about 1/2-3/4 of the way full with the cupcake batter. Don't overfill or the batter could spill over when baking. Bake for 20-25 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Buttercream: In a large bowl, beat 1 cup of unsalted butter on high speed until smooth and creamy (2-3 minutes). Add 1 teaspoon of vanilla extract and 3 tablespoons of heavy whipping cream. Add 4 cups total of powdered sugar in increments. Lasso: Take 3 licorice laces that are roughly the same size and tie them with a knot at one end. Note that they'll need to be much longer than you think (see video) because the braids make the final product much shorter. Braid the 3 laces to the end of the lace string, but do not tie a knot at the bottom. Instead, curl the end of the braid until you get a loop for the lasso. Fold two laces at the bottom over the top of the lace where the two braids meet, leave one underneath the braid. Resume the braiding technique for 5-10 more braided loops and then tie in a knot. See video for demo. Assembly: Pipe a dollop of the buttercream onto the top of each cupcake. Carefully place the loop of the lasso over the top of the buttercream and then loop the rest along the sides of the buttercream. Enjoy! #cupcakes #dc #wonder woman #oreo #golden oreo #vanilla

Stormbreaker Champagne Cupcakes Cue Immigrant Song... Say goodbye & good riddance to 2020 with these champagne cupcakes inspired by Thor! I'm a little disappointed in myself that it took me this long to think of a recipe for Thor, given that he's my second favorite. But, at least I got it in for 2020! These cupcakes have champagne in both the batter and the buttercream and are topped with lightning bolt decorations! So, bake up a batch of these to ring in 2021! Servings: 24 Cupcakes Prep Time: 1.5 Hours Total Time: 4 Hours Ingredients Champagne Cupcakes 6 tablespoons unsalted butter, room temperature 2 eggs, room temperature 2 tablespoons milk, room temperature 1 + 1/2 tablespoon vegetable oil 3/4 cups granulated sugar 1 + 1/4 cups all-purpose flour 1 + 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1/2 cup champagne reduction, room temperature Champagne Buttercream 1 cup unsalted butter, room temperature 4 cups powdered sugar 1 teaspoon vanilla extract 3 tablespoons champagne reduction 1 cup of lightning sprinkles Blue candy melts Lightning bolt molds Instructions Cupcakes: In a medium saucepan, cook 1 + 1/2 cups of champagne over medium heat until you only have ~3/4 cup remaining. You can pour into a heatproof glass measuring cup to measure your progress. Make sure it doesn't boil, so just keep it at the low heat until it has cooked off enough to only have ~3/4 cup left over. Divide into 1/2 cup and 3 tablespoons, and then allow it to cool to room temperature. Cupcakes: Preheat the oven to 350°F. Prepare cupcake tins with 24 liners. Set aside. Cupcakes: In a medium bowl, mix together flour, baking powder, and salt. Set aside. Cupcakes: In a large bowl, beat unsalted butter with granulated sugar until smooth and creamy (3-5 minutes). Add vegetable oil and beat until well-combined. Finally, add the eggs and beat until just combined. Cupcakes: Add half of the dry ingredients to the wet ingredients and mix until just combined. Cupcakes: Add the milk, vanilla extract, and champagne reduction, beating until just combined. Fold in the remaining flour mixture. Cupcakes: Fill the 24 liners about 1/2-3/4 of the way full with the cupcake batter. Don't overfill or the batter could spill over when baking. Bake for 20-25 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Buttercream: In a large bowl, beat 1 cup of unsalted butter on high speed until smooth and creamy (2-3 minutes). Add 1 tablespoon of vanilla extract and 3 tablespoons of the champagne reduction. Add 4 cups total of powdered sugar in increments. Candy Mold: In the microwave, melt blue candy melts using the defrost setting in 30 second increments until completely melted. Fill lightning bolt molds with the blue candy melts and allow time to set at room temperature. Assembly: Fill a bowl with 1 cup of lightning bolt sprinkles. Fill a piping bag with a large round tip with about 1/2 of the buttercream. Assembly: One cupcake at a time, pipe a swirl of white buttercream onto the top. Roll the buttercream in the bowl of sprinkles, covering the sides and the top. Place the cupcakes in the freezer or fridge for 20-30 minutes to set. Assembly: Pipe a dollop of additional buttercream onto the top of each cupcake. Place the blue lightning bolt candy melt in the center and sprinkle with additional lightning bolt sprinkles. Enjoy! #cupcakes #marvel #thor #champagne