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
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
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
- Preheat oven to 375 degrees F
- On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle.
- Press each of the seams to form a single layer of dough.
- In a large bowl, combine chicken, cheese, broccoli and mayonnaise
- Spread mixture over the center of the croissant dough evenly to create a log.
- Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough.
- Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.
- Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top.
- 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!