The Best Soft Homemade Oreos

Enjoy these delicious soft homemade Oreos. These cookies have a rich chocolate flavor and a creamy filling that makes them an irresistible treat.

Ingredients:

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup powdered sugar for rolling

Instructions:

Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy

Add the egg and vanilla extract and mix them in well

Mix the cocoa powder, baking soda, salt, and flour together in a different bowl using a whisk

Mix the dry ingredients into the wet ingredients one at a time until a soft dough forms

Put the dough in the fridge for at least an hour with the lid on

Set the oven to 350F 175C and heat it up

Put parchment paper on the bottom of a baking sheet

Make 1-inch balls out of the dough

Cover all of each ball with powdered sugar by rolling it in it

Spread the dough balls out on the baking sheet that has been prepared, leaving about 2 inches of space between each one

Press down on each dough ball a little with your palm or the bottom of a glass

Put the cookies in an oven that is already hot for 8 to 10 minutes, or until they are set but still soft

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down

Malibu Rum Cake Trifle

Enjoy the delicious flavors of Malibu Rum Cake Trifle, a sweet treat with layers of moist rum cake, coconut pudding, and tropical touches. It's perfect for any time you want a taste of the tropics.

Ingredients:

• 1 Malibu Rum Cake, cubed
• 1 package 3
• 4 oz instant coconut cream pudding mix
• 2 cups cold milk
• 1 cup Malibu Rum
• 1 can 20 oz crushed pineapple, drained
• 1 cup shredded coconut, toasted
• 1 pint heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Maraschino cherries for garnish

Instructions:

In a large bowl, whisk together the coconut cream pudding mix and cold milk until thickened

Refrigerate for at least 5 minutes

In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form

Fold the whipped cream into the chilled coconut pudding mixture until well combined

In a trifle dish or individual serving glasses, layer cubed Malibu Rum Cake, a drizzle of Malibu Rum, crushed pineapple, and the coconut pudding mixture

Repeat the layers until the dish is filled, finishing with a layer of the coconut pudding on top

Top with toasted shredded coconut and garnish with maraschino cherries

Refrigerate the trifle for at least 2 hours before serving to allow flavors to meld

Serve chilled and enjoy the tropical goodness of Malibu Rum Cake Trifle!