Valentine’s Day Golden Oreos & Broccoli, Cheddar, Chicken Braid

This recipe is so fast and easy, you still have time to do it if you’re humming and hawing about what to for your loved ones. I’ll be honest, I don’t usually like making things that come from a mix base, but when you’re in a pinch this works great, and it’s really delicious! I adapted this recipe from the chocolate oreo cookies here. I love the chocolate too, but I happened to have a vanilla mix on hand.

Valentine’s Day Golden Oreos

1 Vanilla Cake Mix

2 eggs

1/2 cup oil

Whisk these ingredients together. Roll into balls (dough won’t hold it’s shape fully), and bake for 5-7 minutes at 350 F.

While these are baking and cooling make this cream cheese icing:

Cream Cheese Frosting:

8 ounce package cream cheese, room temperature

1/4 cup butter or margarine, room temperature

2 tablespoons honey

3 – 3 1/2 cups icing sugar

Chill icing.

Once the cookies are cool, place a dollop of icing in the middle of one of the cookies and press another one down on top, to form a cookie/icing sandwich. Take a heart-shaped cookie cutter, and cut out the oreo. Dip an edge in the icing, or spread it around on 1/4 of the  cookies and dip it in coloured sugar or heart-shaped sprinkles. 

Enjoy wrapping these up and sharing them with friends!

From last week…

Some of you had a hard time getting to the Broccoli, Cheddar & Chicken braid I had posted about. The link to the recipe is here, but I will also post it below in case the URL isn’t working again.

Broccoli, Cheddar & Chicken Braid


  • 2 cans Pillsbury Original Crescent Rolls
  • 2 cups chicken chunks, cooked
  • 2 cups cheddar cheese
  • 2 cups broccoli, frozen, steamed and chopped
  • 1/2 cup light mayonnaise
  • 1 egg yolk
  • fresh rosemary
  1. Preheat oven to 375 degrees F
  2. On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle.
  3. Press each of the seams to form a single layer of dough.
  4. In a large bowl, combine chicken, cheese, broccoli and mayonnaise
  5. Spread mixture over the center of the croissant dough evenly to create a log.
  6. Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough.
  7. Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.
  8. Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top.
  9. Bake for 28 – 30 minutes until golden brown.

*I make a homemade biscuit dough instead of buying the can. You can find the recipe I use here. Just substitute whole wheat for white flour.

Happy Valentine’s Day to you and yours!

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