Fudge Mint Milkshake

Fudge Mint Milkshake | www.shariblogs.com

My middle son’s favorite treat is a milkshake.  These fudge mint milkshakes have become one of his new favorites.  They are so easy to make too.  They are a great way to use up all of those Thin Mint cookies that you purchased from the Girl Scouts this year.  Or if it isn’t Girl Scout cookie season, just pick up some Keebler Grasshopper cookies during your next trip to the grocery store. Either way, they make a great milkshake!

Fudge Mint Milkshake
 
Author:
Serves: 2
Ingredients
  • 1½ cups chocolate ice cream
  • 1½ cups vanilla ice cream
  • 1½ cups milk
  • 10 thin mint or grasshopper cookies
  • Whipped Cream
Instructions
  1. In a blender, mix together chocolate and vanilla ice cream, milk, and the thin mint cookies. Blend until ice cream is smooth and cookies are finely crushed.
  2. Pour into two glasses and top with whipped cream.
  3. Garnish with a cookie, if desired.
  4. Enjoy!

 

Oreo Pudding Poke Cake

Oreo Pudding Poke Cake | www.shariblogs.com

One of my son’s loves pretty much everything that is chocolate. Unfortunately for him, the rest of the family aren’t big fans except in the forms of brownies and chocolate chip cookies. One night last week I decided it was going to be Noah night with his favorites. We had baked ziti for dinner (coming soon) and Oreo Pudding Poke Cake for dessert. Little did I know that we would ALL become huge fans of this oreo cake.  It was delicious.  I think in the end my husband ate the most and he isn’t a fan of chocolate or cake.  Go figure.  Seriously, you need to make this.  It is super easy and so good.

Oreo Pudding Poke Cake | www.shariblogs.com

If you aren’t a fan of using boxed cake mixes, please follow the directions on The Country Cook blog.  She makes her cake from scratch.  I am sure it is delicious too! Sometimes, you just need a quick and easy family dessert so a cake mix version fits the bill!  Either way you can’t go wrong!

Easy Oreo Pudding Poke Cake
 
Author:
Serves: 12
Ingredients
  • FOR THE CAKE:
  • Devils Food Box Cake
  • Ingredients needed to make cake according to box
  • FOR THE JELLO FILLING:
  • 1 4.2 oz. box of Oreo Jell-O Pudding
  • 2 cups of cold milk
  • FOR THE WHIPPED CREAM:
  • 2 cups of heavy cream
  • 4 Tablespoons of sugar
  • 1 teaspoon of pure vanilla extract
  • 2o crushed Oreos for topping
Instructions
  1. Bake cake in 9x13 pan according to boxed cake instructions.
  2. After cake is done, let it cool for 10 minute. You want it warm, but not hot.
  3. While the cake is warm, use the rounded end of a wooden or plastic spoon to poke holes all over.
  4. Mix Oreo pudding and two cups of milk quickly. Do not let the pudding set up. Pour pudding over cake and into holes.
  5. Cover and put in refrigerator for 1-2 hours.
  6. After cake has chilled, make whipped cream with an electric mixer with whisk attachment.
  7. Spread the whipped cream over the top of the cake. Then sprinkle the crushed Oreos on top.
  8. Serve chilled and enjoy!

Recipe adapted from The Country Cook

I know you are going to love this.  Be sure to come back and leave me a comment with how it was! 🙂

Mini Mocha Cheesecakes

Mini Mocha Cheesecakes | www.shariblogs.com

You can probably tell that we like cheesecake around here.  Especially these little mini ones.  They are just the perfect size.  My middle son LOVES chocolate.  Anything chocolate.  I decided I would make these mini mocha cheesecakes for him.  He was in heaven!!  Give them a try.  You won’t be disappointed.

Mini Mocha Cheesecakes
 
Author:
Serves: 12
Ingredients
FOR THE CHEESECAKE:
  • 10 Oreo cookies, finely crushed
  • 2 Tbsp. butter, melted
  • 2 pkg. Philadeplphia Cream Cheese (8 oz. each), softened
  • ½ cup sugar
  • 2 eggs
  • 1 tsp. Espresso Powder
  • 2 tsp. water
  • 1 pkg. (4 oz) Baker's Semi-Sweet Chocolate, melted, cooled
  • **Bring all ingredients to room temperature before beginning.**
Instructions
FOR THE CHEESECAKE:
  1. Preheat oven to 350°F.
  2. In a small bowl, mix together cookies crumbs and butter. Press a spoonful into the bottom of your paper lined muffin tray.
  3. Bake for 8 minutes.
  4. Using your mixer with large mixing bowl, beat cream cheese and sugar together until just blended.
  5. Add eggs in one at a time. Beat until just blended.
  6. Dissolve the espresso powder in water. Add that to batter with the melted chocolate.
  7. Beat until blended.
  8. Spoon batter into each cup (about ¼ cup). The cups will be full.
  9. Bake for 23 to 25 minutes. Make sure that the centers are set. Remove from oven and place tray on wire rack to cool.
  10. Enjoy!

**Adapted from Kraft Foods.