Chocolate Covered Oreos® Big Heart Cookie Mold

We LOVE Chocolate Covered Oreo® Cookie Molds here at Fancy Flours! Dipping oreo cookies in chocolate creates a beautiful, delicious candy that makes a great gift or party snack. Plus they are super easy to do.

WHAT YOU NEED:

- Big Heart Oreo® Cookie Mold
- Chocolate or candy wafers, chocolate, white & pink
- Doublestuf Oreo® Cookies (or cookies of your choice)
- decorator paint brush
- silicone spatula

DIRECTIONS:

1. Melt the chocolate.

Microwave Oven: Place coarsely chopped chocolate or candy wafers into a microwave safe bowl. Microwave at 50% power for 1 minute, then stir well. Continue to microwave for 15 to 30 second intervals, stirring well after each interval, until smooth.

Double Boiler: Place coarsely chopped chocolate or candy wafers in the double boiler over hot, not boiling, water. Stir until smooth.

Please note: For best results, do not overheat the chocolate, and avoid introducing moisture. Both these conditions will ruin the chocolate.

2. Using a decorator brush, dab the pink colored coating into the mold designs. After filling each design, tap the mold onto the table to settle the coating, and remove any trapped air.

3. After your design has cooled, pour the white chocolate & milk chocolate into the mold cavities, approximately 1/3 full. Tap the mold onto the table to settle the chocolate, and remove any trapped air. Tip: If you’ve painted the designs, avoid remelting them by filling the cavities with chocolate that’s as cool as possible, and tap the mold very gently as this can also cause the colors to bleed together.

4. Press the Oreo® Cookie into the chocolate, and center it in the mold cavity, horizontally and vertically. As you press the Oreo® into the mold cavity, the chocolate will rise up around the sides, embedding the cookie, and leaving only the top uncovered.

5. Pour the white chocolate & milk chocolate over the embedded Oreo, filling the mold and completely covering the cookie. Gently tap mold on counter to settle the chocolate. If necessary, level the chocolate by scraping away the excess with a silicone spatula.

6. After the chocolate has hardened, chill the mold in the refrigerator for approximately 10 minutes. Turn the mold upside down and press on the back center of the cavity to release the chocolate covered Oreos®.

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Quadruple Chocolate Chip Brownie Cookies

Quadruple Chocolate Chip Brownie Cookies…need I say more?!  If you are craving chocolate these cookies will do the trick! Just say goodbye to your skinny jeans. This recipe is from Lipstick Blogger.

WHAT YOU NEED:

- 1 cup (2 sticks) unsalted butter, at room temp.
- 2 cups all purpose flour
- 2/3 cup Dutch-Processed cocoa powder, Holy Chocolate Red Dutched, Holy Chocolate The Natural, Holy Chocolate Dark Dutched
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1 pound semi-sweet chocolate chips
- 2 cups firmly packed light brown sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/3 cups white chocolate morsels
- 2/3 cup milk chocolate (or semi-sweet) morsels

DIRECTIONS:

1. Pre-heat your oven to 350°F.

2. In a double-boiler, melt the pound of semi-sweet chocolate. Set it aside to cool, stirring occasionally.

3. Sift together the flour, baking soda, cocoa and salt in a large bowl and set aside.

4. In your mixer, using the paddle attachment, cream together the butter and brown sugar. Add the eggs, one at a time, mixing well after each addition and add the vanilla extract. Add the cooled chocolate to the mixture and blend. Be sure to scrape down the sides and bottom of the bowl to ensure the mixture is uniform.

5. Add half the flour mixture and combine on low speed, then add the remaining flour and mix until the batter comes together.

6. Now add the chocolate morsels. If you like nuts in your cookies, you would add them here.

 7. Line a baking sheet with parchment, or silicone baking sheets, and drop spoonfuls of the cookie batter onto the sheet.

8. Bake the cookies for approximately 7-9 minutes until puffy. Be careful not to over bake these. (Think of baking them like a brownie. If they dont’ seem done when you initially take them out of the oven, give them time to set, this is how they should look. They will be moist and delicious.) Allow the cookies to cool and firm up on the baking sheet for a few minutes before attempting to move them to a wire rack.

Puzzle Heart Cookie

Give your heart to the one you love this Valentine’s Day with this adorable heart puzzle cutter set!

WHAT YOU NEED:

- Heart Puzzle Cookie Cutter Set
- Royal Icing Mix
- Pink food coloring
- 6 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 cups unsalted butter
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract

DIRECTIONS FOR COOKIES:

1. Cream sugar and butter until fluffy, about 5 minutes. Add eggs and vanilla. Mix dry ingredients in separate bowl and add to butter mixture. Mix well.

2. Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake with no wait and no added flour! Cut out the heart puzzle shapes using the Heart Puzzle Cookie Cutters.*

3. Bake at 350 degrees for 8 -10 minutes. Let cool.

*NOTE: If you want the pieces to fit together – Leave each cut heart of dough positioned together to bake–do not separate the puzzle pieces. Immediately after the cookies are removed from the oven, use the Heart Puzzle Cutters to recut the puzzle pieces on each side of the heart. Gently wiggle the cutter when re-cutting the dough to make sure you have well cut pieces. Allow to cool.

DIRECTIONS FOR ROYAL ICING:

- 1 pound confectioners sugar, sifted
- 5 tablespoons meringue powder
- 1/2 cup water

1. Combine all ingredients in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth and creamy, about 7 to 10 minutes. If icing is too thick, add more water. If too thin, beat icing 2 to 3 minutes more.

2. Color icing with pink food coloring by blending a drop of coloring into the icing. Gradually blend additional drops until you achieve the desired color.

3. Have fun – use icing writers to doodle names, messages, or drawings!

Valentine Hearts Cupcake

Love is in the air at Fancy Flours and we think these heart cupcakes are just too adorable! They are simple yet sweet.

WHAT YOU NEED: 

- Your favorite cupcake recipe or Pink Velvet Cupcake Recipe found at www.lovefromtheoven.com
- Creaming White Icing Recipe, see below
- White Cupcake Liners or any other Valentine color, see below
- Heart Sprinkles, see below
- Pink Sparkling Sugar, see below

MAKING PINK VELVET CUPCAKES: Recipe found at www.lovefromtheoven.com. Great place to find recipes!

- 1 cup of butter softened
- 1 1/3 cups sugar
- Pink food coloring
- 3 eggs
- 2 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk

1. In a large bowl, cream together butter and sugar.  Once light and fluffy add your pink food coloring. Start with a small amount and increase to reach your desired shade of pink. Blend well with butter and sugar.

2. Add in eggs, one at a time, beating well after each addition. Add in vanilla and beat well.

3. Combine the flour, baking powder, baking soda and salt in a separate bowl. Add 1/3 of the dry ingredients to the batter and beat until well combined. Add in 1/2 of the butter milk, beat until combined, followed by another 1/3 of the dry, then the remaining buttermilk and finally the remaining dry ingredients. The batter may look a bit lumpy after buttermilk is first added, but beat well and it will combine nicely.

4. Fill paper lined muffin cups two-thirds full and bake at 350 degrees for approx 20-25 minutes or until a toothpick inserted into the center comes out clean.Watch the cupcakes closely in the last few minutes of baking so that they do not over brown. Allow to cool for ten minutes before removing from pan, then transfer to a wire rack to finish cooling.

MAKING THE ICING:

- 1 cup shortening
- 1-1/2 teaspoons vanilla
- 1/2 teaspoon lemon extract, orange extract, or almond extract
- 4-1/2 cups sifted powdered sugar
- 3 to 4 tablespoons milk
- Food coloring, optional

1. Beat shortening, vanilla, and extract with an electric mixer on medium speed for 30 seconds. Slowly add half of the powdered sugar, beating well. Add 2 tablespoons of the milk.
2. Gradually beat in remaining powdered sugar and enough of the remaining milk to reach spreading consistency. Tint with food coloring if you choose. Makes about 3 cups of frosting.

THE FUN CUPCAKE ACCESSORIES: 

The cupcake shown above was made in just a plain white cupcake liner, but pink would be an extra cute touch! Our new Valentine Cupcake Liner collection would be perfect.

Top the cupcake with Jumbo Heart Sprinkles!

And finish with a little bit of pink sparkling sugar.

Cupcake Cake Pops

Oh so very cute and easy! Create fun, miniature cupcake pops for any occasion with the My Little Cupcake mini cupcake pop mold. This adorable pink mold is in the shape of mini cupcake and allows you to create delicious treats without baking. Simply follow the no-bake Oreo dough recipe below.

WHAT YOU NEED: Recipe thanks to My Little Cake Pop

- My Little Cupcake Cake Pop Mold
- 1 – 18oz package of Oreos
- 1 – 8oz package of cream cheese, softened
- Candy Melts, color of your choice
- Chocolate Melts
- Sprinkles, colored sugar or other edible decorations of your choice
- Lollipop Sticks

INSTRUCTIONS:

1. In a food processor, grind cookies until they are fine cumbs. Hand mix with cream cheese.

2. Roll dough into 1″ balls and chill for 10 minutes.

3. Place chilled ball into Cupcake Mold and press. Wipe off excess dough from sides of mold. Open and remove cupcake.

4. Place finished cupcakes on parchment paper and chill an additional 10 minutes.

5. Dip base of cupcake in melted chocolate wafers, then add stick for pops.

6. When dry, dip top of cupcake in your choice of melted colored candy wafers.

7. Add sprinkles to decorate.

Valentine Cookie Pops

FOR COOKIE POPS YOU WILL NEED:

- Colored Dough Recipe (below)
- Heart Shaped Cookie Cutter 
- 4mm Silver Dragees, optional 
- Cookie Pop Sticks
- Parchment Paper (available at grocery)

FOR COLORED SUGAR COOKIE DOUGH YOU WILL NEED:

- 3 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 1 cup unsalted butter, softened
- 2/3 cup sugar
- 1 large egg
- 1 Tbs. light corn syrup
- 1 Tbs. vanilla extract
- Food coloring of choice

INSTRUCTIONS FOR COLORED DOUGH:

1. In a medium-size bowl, mix the flour and salt. In a large bowl, cream the butter and sugar, stir in the egg, then the corn syrup and vanilla extract. One third at a time, add the flour mixture until thoroughly mixed.

2. Divide the dough into portions and use a toothpick to add food coloring to each one. Knead until the color is evenly distributed. For a flavor surprise, omit the vanilla extract and add 1 teaspoon of lemon extract to the yellow dough, mint extract to the green dough, and strawberry extract to the red dough.

3. Pat the dough into two disks, wrap in plastic, and refrigerate for 1 to 2 hours, or until firm enough to roll. If it is too firm, soften at room temperature for 5 minutes.

4. Preheat the oven to 375 degrees. Roll one disk of dough between two pieces of parchment paper to 1/4 inch thick. Remove the top sheet and cut out the cookies with heart shaped cookie cutters.

5. Using a metal spatula, transfer the shapes to baking sheets, about 1 inch apart. Bake for 8 to 10 minutes or until cookies start to brown lightly around the edges. Remove the baking sheet to a wire rack and cool for 5 minutes.

6. Using a metal spatula, transfer the cookies to racks and cool completely before frosting and decorating. Makes 12 to 50 cookies, depending on their size.

INSTRUCTIONS FOR COOKIE POPS:

1.Prepare unbaked cookies on parchment lined cookie sheets. Lift up the pointy edge of each heart shape and gently place a cookie stick underneath. Press on top of the cookie slightly to ensure the stick is in place.

2. Press a silver dragee into the corner of each cookie before baking (optional)

3. Bake cookies as directed and let cool completely before serving.

4. Display cookies in a vase or wrap with cellophane bags to give as party favors or gifts.

Red Heart Cupcakes

WHAT YOU NEED:

- Jumbo Heart Quins

- Red Muffin Cups

- Chocolate Ganache Icing (see below)

- Whipped Cream

- Large star or shell decorating tip

- Pastry Bag

- Parchment Paper

FOR CHOCOLATE GANACHE ICING:

- 7 (1 ounce) squares semisweet or bittersweet chocolate
- 1/2 cup heavy cream
- 3 tablespoons butter
1. Melt chocolate in double boiler over medium-low heat. Slowly add cream and butter and stir until a smooth consistency is reached. Remove from heat.

INSTRUCTIONS:

1. Follow your cupcake recipe and bake cupcakes in Red Glassine Muffin Cups before baking, or slide into after baking (as shown in photo). Let cupcakes cool.

2. Make Chocolate Ganache icing while the cupcakes are baking/cooling.

3. After the cupcakes have cooled, dip each one into the ganache and then place on parchment paper to set. Repeat with the rest of the cupcakes.

4. Once the ganache has set and just before serving, prepare your whipped cream.

5. Use a pastry bag with a large star tip and coupler and fill it with the whipped cream (buttercream icing can also be used).

6. Frost a dollop of icing on each cupcake and then promptly sprinkle with Jumbo Red Heart Quins.

7. Serve immediately.

Heart Stencil Cookies

WHAT YO NEED:

- No Fail Sugar Cookie Recipe
- Heart Cookie Top Stencil
- Valentine Heart Cookie Cutter 
- Royal Icing Mix
- Parchment Paper

INSTRUCTIONS:

1. Make No Fail Sugar Cookie Recipe. Cut out dough with Valentine Heart Cookie Cutter. Bake and cool as directed.

2. While cooling, prepare royal icing per instructions on bag. Dye 3/4 of icing desired base color for cookies and 1/4 desired color for stenciling.

3. Ice each cookie with base let completely dry.

4. Lay stencil on top of each cookie and color in design with royal icing (icing works best in a squeeze bottle)

5. Let dry overnight.

6. Stack and store in an airtight container until cookies are served.

Bee Mine Cupcakes

WHAT YOU NEED:

- Bee Mine Picks
- Solid Yellow Muffin Cups
- Lip Quins
- Pastry Bag fit with star or shell tip
- Favorite Cupcake Recipe
- Favorite Icing Recipe or our Buttercream Frosting Recipe

INSTRUCTIONS:

1. Bake cupcakes according to instructions in solid yellow muffin cups. Let cool.

2. While cupcakes are cooling, prepare the frosting. Dye frosting if desired.

3. Carefully pipe/spread frosting onto each cupcake using a decorating bag with star tip or a spatula.

4. Before icing sets, carefully sprinkle each cupcake with Lip Quins.

5. Affix Bee Mine Picks to cupcakes by gently pushing into frosting.

6. Arrange on cake plate and serve. Store in an airtight container.

Football Oreo® Cookie Mold

Lots of Love Oreo® Cookie Mold

Big Heart Oreo® Cookie Mold

Talking Hearts Oreo® Cookie Mold

Chocolate Covered Oreos® Celtic Knot Mold

Chocolate Covered Oreos® Shamrock Mold

Note: this mold is not in stock yet, but should be soon. You can still add it to your wish list!

Chocolate Covered Oreos® Easter Eggs Cookie Mold

Note: this mold is not in stock yet, but should be soon. You can still add it to your wish list!

Check out the rest of our great cookie mold selection!