Cookies & Cream Pocky

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Using a spatula, gradually add the flour mixture to the wet ingredients, about one third at a time. We'll add all the dry ingredients into the food processor, pulse a few times to mix everything. Then, add in the butter and milk little by little, pulsing so that the chunks of butter in the dough resembles pea-sized clumps. I used semi-sweet chocolate, but you can use whatever chocolate you have on hand. Just melt the chocolate (you can use a microwave and zap it in intervals). Stir in the coconut oil and dip away. For the strawberry chocolate: They're from Japan and are long thin cylindrical biscuits covered partially with chocolate. Different flavours

Manufactured in a factory that also handles Soybean, Eggs, Barleys, Ryes, Peanuts, Almonds, and Oats. It's similar to making a tart crust, except we're adding a little yeast and baking powder to the biscuits. In a large bowl, beat the butter and sugar, until fluffy, approx. 1-2 minutes. Add in the egg whites, sour cream, milk, and vanilla extract, beating until combined.I remember when I was a kid, the only flavours they had were chocolate (original), almond and strawberry. In the bowl of your electric mixture, cream the butter and sugar together until smooth. Add in the plant-based milk and vanilla extract and whisk once more. Next, add in the flour, baking soda and salt. Stir to combine. Finally, add in the chopped Oreos and white chocolate chips and lightly stir in the ingredients until the dough is just combined. Prep a baking sheet by lining it with parchment paper and set it next to your bowl. Divide the batter evenly into 6 parts, using your hands, roll the dough into balls and place them on the baking sheet. Chill the dough for at least 30 minutes in your refrigerator. Then dump the dough onto parchment and form into a disc. Wrap it up and set it in the fridge to chill for 30 minutes, or longer. I like knowing what's in the food I give to my kids -- plus, it just tastes better! After all, it is just a cookie coated with chocolate. Ingredients you'll need On a low speed, add in the Cool Whip. You may need to allow the frosting to set up in the refrigerator while the cupcakes continue to cool. Make sure the cupcakes are all the way cool before adding frosting.

They're good for up to 2 weeks if stored in the fridge (but I am sure they will be gone before then). Other recipes you may like If you don't have strawberry chocolate, you can improvise with a white chocolate coating and topping it with freeze-dried strawberry powder. For the matcha: Using a hand mixer, beat the cream cheese and vanilla together until smooth and fluffy. Slowly add in the sugar while continuing to mix the cream cheese mixture.

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Using a food processor simplifies the job and keeps the dough from being overworked. Making the dough: