Category Archives: Cream Filling

Strawberry/Blueberry Cheesecake Popsicles from Pops: Icy Treats for Everyone!

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Every once in a while, I score a really cool cookbook.  This is one of those times.

Pops: Icy Treats for Everyone has so many refreshing popsicle ideas, plus a bunch of decadent popsicles and even ice cream sandwich recipes.

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You’d never believe how easy they are to make because they all look so intricate.  The best part is when you’re able to make yours look just as good.  And they even taste good, too.

Even if you don’t feel like making anything from the book, you can just check out all of the awesome pictures and drool, but that’s up to you.  Ha!

For the recipe, you can buy Pops: Icy Treats for Everyone on Amazon.

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PS:  I’ll be having a giveaway on Monday, so check back! 

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Chocolate Chip Cookie Sandwiches with Cream Filling

First of all, thank you all so much for the kind words on my last post! You all made me feel really good and next time I don’t have anything to write about, I won’t feel so bad. You’re awesome. 🙂

To repay you, I’ve made you something.

How many of you like Oreo’s?

Most of you? Okay, good!

How many of you like chocolate chip cookies?

All of you?  Perfect!

How about a chocolate chip cookie sandwich with cream filling?

Not sure? Check it out! 🙂

Do you guys ever sit around and dream of new recipes?  Or am I alone on this one? 😉

 Yes, that’s Harry Potter in the background.  Are you guys excited!?

Chocolate Chip Cookie Sandwiches with Cream Filling
Makes 24 sandwiches


Cookie:
1 cup (2 sticks, 8 ounces) unsalted butter, very soft
1 cup (7 1/2 ounces) packed brown sugar
3/4 cup (5 1/4 ounces) granulated sugar
1 teaspoon salt
2 teaspoons vanilla
1/8 teaspoon almond extract
1 large egg
1/2 teaspoon baking soda
2 3/4 cups (11 5/8 ounces) All-Purpose Flour
1 1/2 cups (9 ounces) chocolate chips



Cream Filling (From Smitten Kitchen)
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract


Place the very soft butter in a medium-large mixing bowl. Add the sugars, salt, vanilla, and stir well. Add the egg and stir until well blended. Add the baking soda and flour, mixing until blended. Stir in the chocolate chips.

Scoop rounded teaspoons of dough onto light-colored baking sheets. Flatten into disks, using gentle pressure from your fingers.  You can also flatten with the bottom of a cup or something.

Bake the cookies in a preheated 375°F oven for 10-12 minutes, until the bottoms and edges are lightly browned; the tops shouldn’t brown, they should still be slightly gooey. Remove the cookies from the oven, let them rest on the pan for 5 minutes, then slide them onto a rack to cool completely. 


To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.


Place half of the cookies bottoms up and place a little less than tablespoon of filling on each one.  Top with another cookie.