Prepare to Be Obsessed With These Oreo Cinnamon Rolls

We’ve made a lot of cinnamon rolls in our day, but this recipe might take the cake. Introducing Oreo cinnamon rolls . . . minus the cinnamon. These sweet treats are loaded with cookies-and-cream flavor and drizzled with melted Oreo cookie cream. They’re the perfect pastries for any Oreo-lover. For more cinnamon roll recipes, check out our supersize cinnamon roll and our birthday cake cinnamon roll.

Oreo Cinnamon Rolls

From Kevin Smith, POPSUGAR Food

Ingredients

  1. 8 double-stuffed cookie sandwiches
  2. 1/3 cup sugar
  3. 1 can biscuit dough
  4. 1/2 stick butter, melted

Directions

  1. Preheat oven to 375°F.
  2. Separate the filling from 8 double-stuffed cookies and set aside. Crush the cookies into a plastic bag with a rolling pin until they resemble coarse crumbs. Pour cookie crumbs into a separate bowl and mix in the sugar. Set aside.
  3. Open a can of biscuit dough and combine all of the biscuits into one large mass. Roll it out into a flat rectangle and cut into 4 even strips.
  4. Brush the dough with the melted butter and coat evenly with the Oreo cookie and sugar mixture. Roll up each strip.
  5. Place your Oreo rolls onto a greased pan covered with foil and cook for 25-30 minutes, then remove the foil and cook them uncovered for an additional 5-10 minutes, or until golden brown on top.
  6. To make the glaze, microwave the Oreo filling in 10-second intervals until it resembles a glaze. Wait to make glaze until the Oreo rolls are completely done, as the glaze hardens quickly.
  7. Drizzle the Oreo glaze across your cinnamon rolls and garnish with additional cookie crumbs, if desired. Enjoy!

A Cautionary Tale About Homemade Weed Brownies

Last 4/20, I decided to try making pot brownies for the first time. My friend brought over a giant freezer-size bag full of marijuana trimmings (leaves that grow close to the buds, which are high in THC but are not smoked). Both of us had never attempted to make edibles or cannabutter before, so we scanned Google to find a reliable recipe. The recipes online called for a wide range of trimmings, but worse, called for weighted measurements, which to us seemed as boggling as reading Chinese characters. We melted down the chocolate and the butter in a large pot over the stove top and began to debate how much of the trimmings we should add. Finally, my friend said, “Let’s just pour the whole bag in. We want to make sure they really feel it! Who knows how much THC is really in each ounce?” Hesitant but without any better ideas, I agreed and let the dusty trimmings rain into the bubbling mixture.

I started stirring, and that’s when we ran into our next issue – the weed soaked up all of the butter like a sponge. How the hell would we strain out the trimmings if there was no liquid left? We decided to spoon the globby mess into a cheesecloth, snap on latex gloves, and start wringing the chocolate-butter out. We took turns smushing and pounding and squeezing until finally we had about two cups of melted fat to work with. At this point, I thought it would be a good idea to lick the spoon – I mean, what did cocoa cannabutter taste like, anyway? As the bitter mixture hit my tongue, I quickly understood how potent we had made our batch. “I think we’ve successfully made it!” I enthusiastically cried. Little did I know what situational irony I had just thrown myself into.

After baking the most luscious, fudgiest brownies, it was excruciating to limit ourselves to one experimental bite. We knew that if we snacked on more, we would run the risk of spiraling into a paranoid high. So after slaving in the kitchen for hours to make these pot brownies, my friend and I savored our bite slowly and intentionally before making our way to a concert to meet our respective boyfriends. As soon as we entered the concert venue, the cannabis fog rolled in. It was actually more like a tidal wave – a tsunami, to be more specific. I responded as if I was in the middle of a sudden natural disaster. My heart leaped out of my chest. My mouth and throat felt as if I had just stuffed a bunch of cotton balls down them. I couldn’t breathe. I wasn’t sure which tragic and embarrassing act I would commit first: barf everywhere in front of everyone or have a heart attack and die of weed poisoning. I turned to my friend: “Can we please go outside so I can get some fresh air. I’m really feeling it.”

Source: Comedy Central

My friend, on the other hand, looked zen-ed out, like a sleepy ’60s hippie, swaying to the ambient music. She said lovely, reassuring things to me, like, “Roll with it. Enjoy the high. Experience it to the fullest. Let it be.” Meanwhile, a group of traveling musicians heard about our pot brownies and gulped down as many as two or three each. An hour later, they became rambunctious and ran around the venue woohooing and giving strangers high-fives. I was so jealous of all the conviviality around me. I just wanted to stop my body from shaking uncontrollably and to slow my pulse to a reasonable level. Water and fresh air weren’t cutting it, and the heightened ruckus made me more paranoid. Finally, I turned to my boyfriend and said, “I need you to drive me home immediately. I licked the cannabutter spoon, and I’m freaking out!” In a sympathetic tone (with a dash of what-the-f*ck-were-you-thinking), he responded, “You licked the spoon?!” I didn’t have to do any more explaining. He whisked us out of the venue.

Source: Warner Bros

That night, I shivered and jerked my way into a deep stoned slumber and the next morning woke up with remarkable energy and clarity as if I had undergone a peyote ritual. My friend texted me later that evening saying her boyfriend ate a brownie, got the munchies, and ended up eating half a dozen more before passing out until 5 p.m. the next day. Talk about potent! We laughed at the stupidity of our terrible trimmings-to-butter ratio, my uncontrollable spoon-licking reflux, and our ability to inebriate many, many people with our brownies. Though this year’s 4/20 celebrations are so close I can smell them, I think I’ll be toasting to those who can handle their weed with grace. I’m going to stick to wearing beer goggles.

6 of the Best Frozen Pizzas For Every Mood You’re In

Sometimes a night in calls for a nostalgic frozen pizza from your childhood. Other instances, you want to be fancy and artisanal. And occasionally, you want to eat a little “healthier” and splurge on the organic pizza. Whatever mood you are in, we have a guaranteed delicious pizza, as all of these are editor favorites.

Krispy Kreme and Ghirardelli Just Made All Your Doughnut Dreams Come True

When Krispy Kreme and Ghirardelli combine, you know the result is going to be straight-up sugary deliciousness. When the two companies announced the collaboration and revealed two new, limited-edition doughnuts (Mint Chocolate and Sea Salt Caramel), we knew we had to get our hands on them ASAP. Two dozen doughnuts later, and the verdict is in: you’re going to want to find some time in your schedule to treat yourself to one or both of the chocolaty doughnuts. Bonus points if the hot sign is on.

Our only potential complaint is that the doughnuts are so rich we can barely finish a whole one on our own (but that’s to be expected). We’d suggest ordering one for two people, and each person’s sweet tooth will be satisfied and then some.

Sea Salt Caramel

Holy sweet-salty explosion! We love that the perfect amount of salt balances out the otherwise supersweet doughnut. The inside is filled with silky salted caramel, and the chocolate-frosted top is drizzled with salted caramel and sprinkled with sea salt, amber sugar, and Ghirardelli mini chocolate chips. The crunchiness of the toppings complements the soft filling, and there’s no shortage of flavor. As one of our editors noted, “The salty finish gives it a huge flavor boost, and the caramel adds deliciously gooey texture.”

Mint Chocolate

Fans of the Ghirardelli Mint Chocolate Squares need to do themselves a favor and try this creation; it’s like the candy in doughnut form. Filled with a White Mint Kreme filling inspired by Ghirardelli, the doughnuts are also dipped in chocolate icing, decorated with green colored icing, and topped with Ghirardelli mini chocolate chips. To top it all off, each doughnut is dusted with powdered sugar. If you’re in the mood for a serious sugar rush, you’ll undoubtedly appreciate this overload of sugary, chocolaty bliss.

One of KFC’s International Favorites Is Finally Coming to the States

Get excited, chicken-lovers, because KFC‘s Zinger chicken sandwich will soon be available in the US. Up until now, the Zinger has only been available at international KFC locations, but starting April 24, the sandwich will be available in the US – but only for a limited time! Just like everything else on the KFC menu, this sandwich is delicious. It’s a 100 percent white meat chicken breast on a sesame seed bun with lettuce and mayonnaise, but the best part is the spicy kick. I bit into the sandwich at KFC’s Zinger food truck in New York this week thinking, “This is a quality sandwich, I approve,” but then the spice kicked in and I couldn’t eat the sandwich fast enough.

The sandwich was originally on the menu in Trinidad and Tobago and quickly became a top seller for KFC. We’re personally hoping it might stick around on the menus here for a while, but as of now, the release is only limited. Maybe if we all buy a lot of them and share our love with KFC, the brand will consider keeping it on US menus. We can hope, anyway.

This Is How You Should Be Making Grilled Cheeses + 4 Other Classic Sandwiches

A post shared by Jeff Mauro (@jeffmauro) on Mar 19, 2017 at 8:34am PDT

Thanks to Jeff Mauro, we know that mealy tomatoes are a definite NO when it comes to making sandwiches, but we’re hungry to learn more. While repping BLACK+DECKER and George Foreman, the Food Network’s “Sandwich King” took the time to tell POPSUGAR exactly what five sandwiches he thinks every American needs to know how to make. This professional sandwich builder knows his cold cuts. Even if you’re not looking to complicate your sandwich building too much, Jeff’s tips and ingredient suggestions are bound to inspire you the next time you’re busting out that loaf of bread.

Image Source: POPSUGAR Photography / Anna Monette Roberts

  • A proper club sandwich: According to Jeff, sliced challah bread, Kewpie Mayonnaise, and honey-roasted turkey can turn the flavor of a sandwich around. If you’re wanting to get even fancier, try his club sandwich recipe which features pancetta bacon and a sun-dried tomato pesto.
  • A patty melt: Like a grilled cheese but with a burger patty stuffed inside, Jeff likes to sandwich his chuck-brisket patty with rye bread, slathered with 18,000 Island Dressing, a mayo-ketchup-Sriracha-Dijon blend.
  • A classic American grilled cheese: White bread, American cheese, and butter. That’s it! The trick to getting the cheese to melt is to put a metal bowl over the top of the sandwich as it cooks, so the steam heats the sandwich throughout.
  • An Italian sub: Shredded iceberg lettuce, tomato, mozzarella, and Italian cold cuts are stuffed between a hoagie roll and seasoned with tangy Italian dressing. Make it homemade with just a few pantry staples. Once you do, you’ll wonder why you’ve bothered with the bottled stuff.
  • Roast beef & cheddar: Ask for superfresh roast beef, sliced from the center, and thick-cut cheddar when you’re at the deli. Those two ingredients will go a long way when it’s time to assemble. Jeff adds a horseradish sauce and fried onions to the mix to send it over the edge of deliciousness.

11 Brutally Honest Reactions to Tasting Starbucks’s Unicorn Frappuccino

By now, you’ve seen the new Starbucks Unicorn Frappuccino all over the internet, unless you’ve somehow managed to avoid its explosive entrance into the world. It’s like we’ve watched the birth of a new child as we followed the initial speculation on Reddit and then stalked sneak-peek photos on Instagram until we finally got the official photo from Starbucks and, at last, tried the Unicorn Frappuccino firsthand. Now that it’s finally available, it’s time to spread the love and share the beverage with unicorn-lovers everywhere, so we started right here in the POPSUGAR office.

We surprised 11 editors with the pink-purple-blue beverage (kind of millennial pink, as one pointed out) to see how they felt about it. A Frappuccino made with mango syrup, sour blue drizzle, and unicorn “dust” is guaranteed to get a variety of honest reactions out of people, right? Here’s what everyone thought.

  1. “No.”
  2. “Whoa.”
  3. “It tastes like Sour Patch Kids yogurt.”
  4. “Oh my god, I don’t know . . . I need a second. This is definitely for kids.”
  5. “It’s good! It’s tangy. It reminds me of watered-down lemonade.”
  6. “It tastes like Purple Clouds. You know, a drink my mom used to make for me in kindergarten. Something with grape juice and milk. Anyone?”
  7. [jumps] “It’s like a punch of flavor right in the mouth!!”
  8. “This tastes like a milky Starburst.”
  9. “I don’t want sour mixed with my whipped cream.”
  10. “It tastes like tart frozen yogurt. Like froyo with sour candy.”
  11. “I love it! This exceeded my expectations. I’m impressed that Starbucks really captured the spirit of the unicorn.”

So there you have it – you’ve heard almost every reaction one could have to great Unicorn Frappuccino. If you’re itching to see if it lives up to your expectations and find out your own reaction, you have until April 23 to try it.

The New Game of Thrones Wines Will Make You Scream, “Take My Money!”

Here at POPSUGAR, we do the really tough work so that you don’t have to, like taste test wine. (Yep, it’s really difficult, and you should definitely feel bad for us.) Naturally, we’re big fans of fandom-inspired booze, so when the long-anticipated Game of Thrones wine collection landed on our desks, we were quick to make like the Lannisters and pour ourselves a goblet or three. You know, for the sake of the job.

So read on to hear what POPSUGAR staffers had to say about the two varietals and one blend from the Westeros-approved line. Then saddle up your dragon – or just visit the winery’s website – and grab a bottle in time for the next season premiere of the fan-favorite show.

Our Reviews

Cabernet Sauvignon
With notes of blackcurrant, Tahitian vanilla, and cocoa, this smooth red ($50) was a favorite among POPSUGAR editors. In reviews, one called it “smooth, not sweet,” and another proclaimed: “Dry – I love it!”

Chardonnay
Featuring stone fruit, white blossom, citrus, spice, and honey notes, this acidic Central Coast white ($20) pleased several POPSUGAR staffers. The general consensus, as one reviewer put it, is that the white is “pretty damn good.”

Red Blend
The last wine of the bunch, a red blend ($20) of Syrah, Tempranillo, and Petite Sirah, features notes of black fruit, vanilla, and spice. Our reviewers described it as “rather perfumey” and “very sweet for a red,” but that certainly didn’t stop them from giving a solid rating.

No Heat Needed For This Summer Dinner

Contrary to popular belief, simple does not have to equate with boring. In fact, some of the simplest dishes in the world are also some of the most elegant; it all depends on the ingredients you use. Think the perfect slice of cold sashimi, a juicy piece of steak seasoned with just salt and pepper, or luxurious soba noodles with a simple but flavorful sauce, like an easy-to-make Asian pesto.

Like traditional Italian pesto, this Asian version also uses bright, fresh basil, but instead of pine nuts and parmesan or pecorino, I incorporate classic Asian staples like scallions, soy sauce, sesame oil, rice vinegar, and ginger.

The end result is similar to regular pesto in color and texture but distinctly different in flavor, which is a complex medley of herbaceous notes from the basil; savory tang from the soy sauce and rice vinegar; sharp zing from the scallion, ginger, and garlic; and an underlying nutty base from the almonds and sesame oil.

For those who are familiar with soba, they know that these gray-hued Japanese buckwheat noodles are best served with minimal garnishes. They have an inherently nutty flavor that should never be hidden in a dish, and that’s what makes the Asian pesto the perfect accompaniment. The flavor of the sauce, as complex as it is, complements the soba noodles without upstaging them.

But the absolute best part of this recipe? It takes less than 30 minutes to put together.

Asian Pesto With Soba Noodles

From Alicia Lu, POPSUGAR Food

Notes

You can eat this dish hot or cold.

Ingredients

  1. Salt, to taste
  2. 4 cups fresh basil, roughly chopped
  3. 1 cup scallions, chopped
  4. 1 cup almonds
  5. 1 tablespoon ginger, minced
  6. 1 garlic clove, minced
  7. 2 tablespoons soy sauce
  8. 2 tablespoons rice vinegar
  9. 2 tablespoons sesame oil
  10. 1/2 cup olive oil
  11. 12 ounces soba noodles

Directions

  1. Add 6-8 cups of water to a large pot, season with salt, and bring to a boil.
  2. Meanwhile, add basil, scallions, almonds, ginger, and garlic to a food processor. (You might have to do it in batches if your food processor is too small to fit all the ingredients.) Pulse until the ingredients are finely chopped. Add the soy sauce, rice vinegar, sesame oil, and olive oil to the food processor; pulse until a thick paste forms. Season with salt.
  3. When the water in the pasta pot has reached a rolling boil, add the soba noodles, reduce heat, and let simmer for 6-7 minutes, stirring occasionally.
  4. Drain in a colander and serve warm with the pesto. Alternatively, you can rinse the noodles in cold water and serve cold with the pesto.

Snickers Goes European and Adds Hazelnuts

Chocoholics, rejoice! Hazelnut Snickers have finally made their way to the US, and we couldn’t be happier they’re here!

Yes, you read that right. Hazelnut Snickers. Now, you might have heard rumors of these from across the Atlantic; they were originally launched as a limited-edition flavor in Bulgaria and the Czech Republic, and then later were sold in Ukraine, Australia, and Poland a few years ago. Somehow, they had never quite made it to the States, until now. I actually tried them for the first time in Bulgaria in 2015 at a gas station and immediately bought two cases to bring home. They were that good.

But finally, finally they’ve made their way here, and I couldn’t be happier. For any Nutella or Ferrero Rocher fans out there, this is the candy bar for you. It’s got all of those classic Snickers components: caramel, nougat, chocolate, even peanuts, and whole roasted hazelnuts, which bring these bars to a whole new level. The flavor is rich and you can really taste the hazelnuts throughout the bite.

Are you excited to try one? They debuted at the beginning of this year, but I’ve been seeing them pop up on shelves everywhere recently!