Paris Pink - Oreo Cheesecake Cookies

Ingredients

• 4 ounces cream cheese, softened
• 8 tablespoons salted butter, at room temperature
• 3/4 cup sugar
• 1 cup + 2 tablespoons all-purpose flour
• 10 Oreo cookies, broken into pieces
• Pink food coloring

Instructions

1. In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
2. Add the sugar and beat well.
3. Add in food coloring to the desired color
4. Add in flour, a small bit at a time, beating in on low speed, just until incorporated. Fold in oreos until evenly distributed.
5. Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
6. 30 minutes prior to baking, preheat oven to 350 degrees (F).
7. Line a large baking sheet with parchment paper.
8. Using a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press down on each cookie.
9. Place pan in the oven to bake for 10-11 minutes, or until *just golden at the edges. They will still be very soft when you remove them from the oven - that's a good thing!
10. Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely. Enjoy :)

*Originally seen on Nest of Posies Blog

Bunny Bait: March Signature Snack

1. 4 cups chex cereal squares (rice or corn)
2. 2 cups Cheerios
3. 1 cup Mini Marshmallows
4. 14 ounces vanilla almond bark (or white chocolate)
5. 6 cups plain popped popcorn
6. 1 (8 oz) bag Cadbury mini eggs
7. Sprinkles
8. Candy Melts: Pink, Blue and Yellow

Instructions

1. Line a baking sheet with parchment paper. In a large bowl, combine the chex, Cheerios, marshmallows.
2. In a small microwave-safe bowl, melt 14 ounces of the almond bark according to package instructions. Once melted, pour over the cereal/popcorn mix. Stir until evenly coated.
3. Spread cereal mix into an even layer on the lined baking sheet.
4. Sprinkle Cadbury eggs and sprinkles evenly over the mixture.
5. Melt candy melts according to package instructions in the microwave (melt one color at a time) and drizzle it over the mix.
6. Allow mix to harden before breaking apart. Snack mix will stay fresh in an airtight container at room temperature for up to one week.

Gramma Lollie's Butterscotch Grahams: Eddy Street Signature Snack

One of the best things about the shop is our great customers that visit us each month. One of our favorites, Gramma Lollie, shared this recipe with us and boy oh boy is it delicious!! She shared a cute story about how she found this recipe too.  She cut the recipe off of a brown sugar box when her oldest son was 2 years-old (he's now in his 40s). She was sweet enough to share it with us so we are spreading the goodness and passing it along to you. Enjoy! 

Ingredients: 

2 Sticks butter

1 cup brown sugar

1 cup chopped nuts

Enough Graham crackers to fill a 10 x 15 baking sheet

A handful of chocolate chips

Directions:

Preheat oven to 325 degrees

Line the baking sheet with whole graham crackers

In a pot, add brown sugar and butter. Bring to a boil and let boil for 3 minutes. 

Stir in chopped nuts

Spread mixture over the graham crackers

Bake 10 minutes 

Remove from oven and sprinkle a handful of chocolate chips

Cut while warm 

Enjoy!