Oreos with Chocolate Transfer Sheets

Chocolate Covered Oreos  with Chocolate Transfer Sheet (recipes2luv.com)

Well I like to experiment, so this year for Thanksgiving I decided to try using chocolate transfer sheets. Of course chocolate dipped Oreos with some drizzles look great, but I like a challenge. I’ve included a few tips that I learned along the way that will help make things a little easier.

What you’ll need:
Melted Milk Chocolate
Oreo Cookies
Chocolate Oreo Mold (I bought mine from fancyflours.com*)
Chocolate Transfer Sheets (I bought mine from fancyflours.com*)
Circle Paper Punch (slightly smaller than mold**)

Chocolate Covered Oreos  with Chocolate Transfer Sheet (recipes2luv.com)
Take the chocolate transfer sheet and place a piece of thin paper on the dull side (this is the chocolate side). Place in paper punch and punch out circle. I found the extra sheet of paper helps keep chocolate from clogging up the paper punch.

Chocolate Covered Oreos  with Chocolate Transfer Sheet (recipes2luv.com)
Place punched chocolate transfer circle, shiny side down, in mold. Yea, I did this incorrectly a couple of times and ended up with the chocolate transfer on the mold. No worries, you don’t have to clean it out to reuse, just put transfer circle in correctly next time and the next batch will come out perfect.

Chocolate Covered Oreos  with Chocolate Transfer Sheet (recipes2luv.com)
Spoon melted chocolate into mold until it’s about 1/3 full. Tap mold on counter to remove any air bubbles that may have formed. (I know, the photo’s a little blurry…oops!)

Chocolate Covered Oreos  with Chocolate Transfer Sheet (recipes2luv.com)
Press Oreo into mold until it’s just below the top level of the mold.

Chocolate Covered Oreos  with Chocolate Transfer Sheet (recipes2luv.com)

Spoon more chocolate over Oreo until covered. Tap again on counter to remove air bubbles and to make sure the chocolate has gotten down the sides of the cookie – this will also smooth out the chocolate. Place in refrigerator for 10 minutes or until chocolate is firm. Turn over mold and pop out cookies. They look great, but remember you still have to remove the clear plastic from the chocolate transfer.

Using a sharp knife, carefully lift up edge of plastic and peel off.

Chocolate Covered Oreos  with Chocolate Transfer Sheet (recipes2luv.com)
Not bad for a first try…not great, but not bad! Good luck and have fun!

*I do not receive any compensation from this site…I’m just giving the facts.

**I originally started out with a 2″ hole punch. This was slightly large for my mold…you can see my edges on top of cookies are rounded and not sharp. Now I have a 1.73″ punch. I’ll try this again at Christmas and let you know how it works out.

Quick update. The smaller punch worked great. See my results…

Oreo with chocolate stencil

Oreos with chocolate stencils


Grandma Y’s Banana Nut Bread Recipe

Grandma Y's Banana Nut Bread Recipe

My son called me the other day from college, asking for Grandma Y’s Banana Nut Bread recipe. He said his roommate was ready to throw out some rotten bananas, which he grabbed announcing he was going to make banana nut bread. His roommates responded with “ewws” and “I’m not eating that!” Undaunted, my son mixed up a batch. As the smell wafted through the dorm, his roommates seemed a little more interested.

An hour later, as the freshly baked bread rested on the cooling rack, his roomies decided they would try just a bite…and that was the end of that loaf!

I’ve made, and tasted, many banana nut bread recipes. And I have to say this is the BEST. I remember when I was a little girl, my brother and I would beg for the first slice…yes, the heel. The edges had an almost caramelized, slightly crispy texture…good and yummy memories.

I have a little secret of my own. It’s not always easy to have perfectly ripened bananas when you’re in the mood to make this bread. My trick is to keep ripened bananas in my freezer. I don’t even put them in a bag. I just throw them in, unpeeled. When I’m ready to make this recipe, I pop them in the microwave and thaw them out. Even though the bananas have more liquid from freezing, my bread turns out perfect every time!

Let me know what you think!

1/2 cup butter
1-1/2 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
3/4 tsp. salt
1/2 cup buttermilk
1 cup ripe bananas, mashed
1/2 cup nuts, chopped

In medium bowl, cream together shortening and sugar. Add eggs one at a time, beating well. Add dry ingredients alternately with buttermilk and banana. Stir in nuts. Bake in greased and floured loaf pan at 350° for 65 minutes or until toothpick comes out clean.

(20-30 minutes for muffins)

TIP…Always, after creaming shortening, sugar, eggs, etc., when there is a liquid and a powder to add alternatively…start with powder and end with powder.