Chocolate Truffle Recipe

1 (16oz) package of Oreos
1 (8oz) package of Cream Cheese
2 (8oz) packages of Semi-Sweet Chocolate or White Chocolate

Crush 9 of the cookies into fine crumbs (keep for later) either using a food processor or using a plastic bag and a rolling pin. Crush the remaining cookies and place in a medium/large bowl. Add the cream cheese (softened) and mix until blended. Roll mixture into 1-inch diameter balls (should make approx. 42).

Refrigerate for 15-20 minutes.

Heat up the chocolate using a double boiler. When cookie balls have hardened in the fridge, remove and dip into melted chocolate. Make sure entire surface gets covered. Sprinkle left over cookie crumbs or sprinkles on truffles while chocolate immediately before it hardens. Or drizzle opposite colored chocolate for a fancy look.

Refrigerate for at least 30 more minutes before serving.

Servings: 42

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Easy Cake Pops Recipe


One 9″x13″ cake (either boxed or from scratch and your choice of flavor – vanilla, chocolate, funfetti, etc.)

Approximately 4 spoonfuls of frosting (either store bought or from scratch and your choice of flavor)

32 oz. of White Chocolate Candy Melts

Cake Pop Sticks

Decorations (I used sprinkles, edible pearls, edible flowers, melted chocolate drizzle, & edible silver spray paint)


Bake boxed cake per instructions on the box.  After the cake as cooled, crumble into small pieces in a large bowl.

Slowly add the frosting and mix into the cake crumbles with your hands until the consistency can hold a round shape.  *Add more frosting if necessary.

Once the consistency can hold the shape of a ball, then roll all of the mixture into balls.  You should get approximately 30 from this recipe.

Melt a couple of ounces of the white chocolate in a small bowl.  Then dip the cake pop sticks into the white chocolate, and afterwards put the sticks about halfway into each ball of cake. Then freeze the balls for 25-30 minutes.

While the balls are freezing, melt the remaining chocolate in a deep bowl or a cup.  Then take the hardened cake balls and one-by-one dip them into the chocolate until they are completely covered.  You can spin to get the excess melted chocolate off of the sides.  If you are decorating with sprinkles, pearls, edible flowers, etc. make sure to quickly do these types of decorations one-by-one before the chocolate hardens around the cake ball.  For drizzling different colored chocolate or spraying with edible spray paint, let the cake pop dry first and then decorate.  In addition, determine which type of display you will use for the cake pops.  If they will be standing up on a plate, then once you dip them, stand them straight up on a tray or plate covered in wax paper.  If you are putting them into a Styrofoam vertical set-up, then be sure to have that ready and stick them into the Styrofoam block after covered in chocolate.  After using the decorations of your choice, you can put them back in the freezer for 10-15 minutes before serving.

Serves: Approximately 30

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Reeses Peanut Butter Cup Cheesecake with Peanut Butter Cookie Crust Recipe


1 package of Pillsbury Ready to Bake refrigerated Reese’s Peanut Butter cookies

2 (8 oz.) packages of cream cheese, room temperature

3/4 cup of sugar

2 eggs

1/3 cup of whipping cream

1/3 cup of sour cream


Pre-heat the oven to 350 degrees. Grease a 9-inch spring-form pan.

With fingers, press the cookies at the bottom of the pan until flat, to make the crust.  You should push about halfway up onto the sides of the pan as well.  (refer to picture above).

In a large bowl, beat the cream cheese and sugar on low speed until creamy.  Add the eggs one at a time, beating and scraping sides of bowl after each addition. Add the whipping cream and sour cream and beat until combined.  Pour the filling over the cookie crust.

Bake for 1 hour to 1 hour and 5 minutes. Open the oven door slightly and let cheesecake cool for 2-3 hours in the warm oven.  Remove cheesecake from the oven and run a butter knife gently around the sides of the pan.  Refrigerate for 1 hour before decorating.


1 jar of Hershey’s Hot Fudge
Approximately 15-20 medium sized Reese’s Peanut Butter cups

Using a spoon, cover the entire top of the cheesecake with hot fudge.  Make sure to drizzle the edges for the waterfall look.  Then cut the peanut butter cups in half and decorate as shown in the picture.

Serves: 10-12

Strawberry Cake with Whipped Cream Frosting & Fresh Fruit Recipe

Strawberry Cake Ingredients

1 package of white cake mix (regular size)
1 package of strawberry gelatin (3 oz.)
3 tbsp. of sugar
3 tbsp. of flour
1 cup of water
1/2 cup of canola oil
2 large eggs
1 cup of finely chopped strawberries

Strawberry Cake Directions

Preheat the oven to 350 degrees.  Grease the bottoms and sides of the two 8-inch round baking pans.

In a large bowl, combine the cake mix, gelatin, sugar and flour.  Add water, oil and eggs.  Beat on low speed for 30 seconds, and then beat on medium speed for 2 minutes.  Fold in chopped strawberries.  Pour batter in pans.

Bake for 25-30 minutes of until toothpick inserted comes out clean.  Let cool before icing the cake, stacking them and decorating.

Whipped Cream Frosting Ingredients

2 cups of heavy whipping cream
1 box (3.3 oz.) of vanilla instant pudding mix
1/3 cup of confectioner’s sugar
*Optional – Red Food Coloring

Whipped Cream Frosting Directions

Add whipping cream to a cold bowl and whip until stiff peaks form.  Fold in the pudding mix and confectioner’s sugar until thickens.  If you’d like a pink colored frosting, then add a few drops of red food coloring.


Fresh fruit of your choice – I used strawberries, blueberries, and raspberries

Wash and cut berries and decorate making a border around the base of the cake, and then a semi-circle design on top of the cake.  You can also sprinkle some confectioner’s sugar on top if you’d like.

Serves: 10-12

Minnie Mouse Chocolate Cupcakes (Egg-Free) with Vanilla Buttercream Frosting Recipe

Chocolate Cupcake Ingredients
1 1/2 cups of flour
1 tsp. of baking soda
1 tsp. of salt
1/3 cup of cocoa powder
1/2 cup of oil
1 cup of water
1 tsp. of vanilla extract
1 tbsp. of vinegar

Chocolate Cupcake Directions
Mix all ingredients in a medium/large sized bowl until fully blended.

Pour into cupcake cups and bake at 350 degrees for 20-25 minutes.

*Please note that this recipe yields approximately 16 cupcakes, so you can double or triple the recipe depending on how big your party is.

Vanilla Buttercream Frosting Ingredients
1 cup of unsalted butter, softened
3 1/2 cups of confectioner’s sugar
1 tsp. of milk
1 tsp. of vanilla extract
1/8 tsp. of salt

Vanilla Buttercream Frosting Directions
In a bowl, add sugar, then add butter. Beat til well blended, and then add salt.

Finally add milk and vanilla and beat for 3-5 minutes or until smooth and creamy.

Mini Oreos
Candy Bows (can get at a local candy shop or on Etsy)
Minnie Mouse Cupcake Cups (can get at Party City)

*Buy according to the amount of cupcakes you will be making

Serves: 16

Lemon Cream Pie Recipe

1 cup of heavy cream, whipped to stiff peaks
1 can of sweetened condensed milk
1/2 cup of lemon juice, fresh or bottled
1 9 inch graham cracker crust

In a large bowl, whisk together the sweetened condensed milk and lemon juice until fully incorporated. Fold in the whipped cream you have beaten to stiff peaks. Pour the filling into the graham cracker crust. Refrigerate at least 3 hours. Serve with whipped cream and decorations of your choice.

Serves: 8-10

The Best Chocolate Bundt Cake Recipe

1 package of Duncan Hines Dark Chocolate Cake Mix
1 package of Instant Chocolate Pudding Mix
3/4 cup of water
1/2 cup of salad oil
4 eggs
8oz. sour cream
1 package (6oz.) chocolate chips

Place the cake mix, pudding mix, water, oil, eggs, and sour cream in a medium/large bowl. Beat at a low speed to moisten, then beat at medium speed until creamy. Fold in the chocolate chips.

Grease the bundt pan. Bake at 350 degrees for 50-55 minutes. Test by inserting a toothpick until it comes out clean.

Lastly, either sprinkle with confectioner’s sugar or serve with fresh whipped cream (1 cup of heavy cream, 1 tsp. of vanilla extract and 2 tbsp. of sugar whipped until stiff peaks).

Serves: 8-10