I’m not sure I have ever mentioned this before, but I LOVE Pinterest!!!! I can get lost for hours, and hours!!! Those of you who love Pinterest, you know exactly what I mean!
Now, we all see these fabulous recipes, neat craft ideas, and all that Pinterest has to offer,but how much of it really works the way we see it………well these Oreo Stuffed Crescents did!!!!
Now, I only have two complaints about Pinterest……1. I am never sure if I find a recipe and use it or parts of it, that I am giving credit to the right person for the idea/recipe and 2. I hate when you click on a recipe, and it goes to just a picture or something spammy!
I saw these Oreo Stuffed Crescents on Pinterest the other day and knew I had to try it. I picked it up from the food blog Oh Bite It ! I did put my own spin on it…….as much as you can with such a simple, but tasty idea.
The Oreo Stuffed Crescents took just minutes to prepare, minutes to bake, and were soooooo good!
The next time you are looking for a quick to fix sweet treat, try our Oreo Stuffed Crescents…….ad some vanilla ice cream…..hmmm, heaven!!!
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
8 Oreo cookies
1/2 cup miniature semisweet chocolate chips
1/4 cup heavy cream
Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
Unroll dough; separate into 8 triangles. Place 1 cookie on wide end of each crescent. Fold dough up and over cookie and swirl around to completely cover the cookie, making sure all the seams are pinched and sealed. Place on parchment lined cookie sheet.
Using a pastry brush, brush each crescent with the heavy cream and sprinkle tops with chocolate chips.
Bake about 12 minutes or until puffy and light golden brown.
As promised…………..Gluten Free Double Chocolate Pistachio Cookies……….
If anyone could tell these are gluten free I would eat my hat! These are some of the best cookies we’ve ever eaten. Double chocolate, crispy on the outside, and fudgy on the inside………a totally perfect cookie. A wonderful treat for those with a gluten intolerance and for those without.
Pistachios………you would think for all the cooking and baking I have done in my life I would have tried pistachios………but no, and neither had Tim. Well, unless you count the “Watergate Cake” that was popular when I was in my early twenties. It was made with pistachio pudding. After tasting them lets just say the pudding does not do justice to these little green nuggets. They are wonderful and I will definitely be searching for other ways to use them.
Another thing that I like about this recipe, is that it doesn’t make a huge amount of cookies. It makes ten or so, which is perfect. Enough to share if you are so inclined, but not so many that you are eating them for a month…….like they would last that long at our house…..lol.
So, whether you need a gluten free cookie or not these are a a chocolate lovers delight and a pistachio lovers dream all in one yummy cookie!
Combine flour, cocoa powder, baking soda and sea salt in a bowl then set aside. In a separate bowl beat coconut oil with a hand/stand mixer until creamy then add in sugar. Beat in the egg and vanilla extract. Pour in dry ingredients and stir with a wooden spoon until well combined. Fold in chocolate chips and pistachios.
Using an ice cream scoop, scoop batter on a parchment lined cookie sheet. Place in the fridge for 1 hour.
Preheat oven to 350 degrees Fahrenheit. Bake cookies for 10-12 minutes, then let cool for 5 minutes before transferring to a cooling rack.
Well………… how nice that ‘Date Night Dinner’ is the day before Valentine’s Day…………I made this cookie last weekend and allI can say is, delicious. It has some of my favorite things………chocolate, raspberries, almonds……….and more chocolate. Bonus, it only serves two, so no leftovers…….wait!!!!!……. maybe not a bonus. Anyway, it was super easy to make, tastes like it took a lot of effort, and I think it looks like a million bucks.