Homemade Citrus Electrolyte Drink

Thirst quenching to the max!

This Homemade Citrus Electrolyte Drink is a naturally sweetened alternative to all those sugary sports drinks out there.

To be completely transparent here, I’ve started writing these posts a bit in advance since our little girl could be making her entrance into the world any day now. I came up with this Homemade Citrus Electrolyte Drink recipe in the hopes that I could have some on hand when I start going into labor. (My days of overly sweetened Gatorade are behind me.) For the latest updates on whether Baby D has arrived yet, be sure to follow me on Instagram and Facebook!


But seriously, I’m really excited to share this recipe with you, and even more excited to have a hydrating Homemade Citrus Electrolyte Drink recipe in my back pocket for when I can finally get back to working out at my normal (fairly high) intensity, or even when I just need to replenish after a higher-than-normal level of partying or a long day of travel.

This Homemade Citrus Electrolyte will rehydrate and replenish you after a hard workout!

Staying hydrated hadn’t always been really important to me, but when I was spending almost every waking hour during high school playing volleyball, I learned firsthand what a difference a drink with some electrolytes and potassium can make in performance and recovery.

I think it was my freshman year the first time I experienced extreme dehydration. It was a couple of hours after I had gotten home from a long day of volleyball, and all of a sudden a horrific migraine came on…My eyesight was blurry, I had a horrible headache, and any light or noise just made everything ten times worse. Oh, and the nausea…It was INTENSE. It got so bad that I threw up and the only thing that seemed to make me feel better (aside from laying in a dark, quiet room with my eyes closed for a few hours) was a big jug of cold Gatorade.

I quickly learned that, due to the amount of sweat I was losing during training, I needed to be replenishing my body with more than just straight water DURING these times. I started bringing Gatorade with me to every practice and game, and made sure I sipped on it continuously throughout. Although the dehydration migraines have happened to me a few more times since then, it really is a one-off and I can usually pinpoint why they happened after they do.

This Homemade Citrus Electrolyte Drink comes together with just a few simple ingredients and is way better than any store-bought sports drink!

Of course, the peak of my athletic days (high school and college, more than 10 years ago) were way before trendy coconut water made its way onto the scene, and I am very happy to now have that as a more natural rehydration option as opposed to artificially sweetened (and colored) Gatorade. Coconut water is now my go-to when I’ve been through an intense workout or feel the need to fill my body with all the good electrolytes and potassium.

This Homemade Citrus Electrolyte Drink does indeed contain coconut water, but there are a few other ingredients that make it extra-special and hydrating, namely citrus juice, Himalayan pink sea salt and some maple syrup for a touch of natural sweetness.

A frosty serving of this Homemade Citrus Electrolyte Drink is all you need after a tough workout!

Here’s everything those components contribute to us when put them together in a big ol’ Mason jar and chug it down:

Coconut water – Contains more potassium than a banana

Fresh citrus juice – Also contains potassium and immune-boosting Vitamin C

Himalayan pink sea salt – Creates an electrolyte balance

Maple syrup – Contains antioxidants and fights inflammation

As you can see, not only is this Homemade Citrus Electrolyte Drink perfect for athletes/workout enthusiasts, it’s also going to be a godsend for me as I go through this crazy thing called labor. It also comes together quickly and can be stored in the refrigerator for at least a few days, so you can prep it and have it on hand at a moment’s notice!

A serving of this Homemade Electrolyte Drink will get you back on your feet in no time.

I’m not gonna lie, I’m pretty excited to have this to sip on during labor and throughout my recovery. It’s such a better alternative than sports drinks and I’m all about getting back on my feet (and in the gym) as soon as I’m medically cleared to do so.

Tell me, do you have any tips for rehydration and/or making it through labor? I’m all ears!

This post contains affiliate links.

This Homemade Citrus Electrolyte Drink is a naturally sweetened alternative to all those sugary sports drinks out there.
Print
Homemade Citrus Electrolyte Drink
Prep Time
5 mins
 

This homemade version of a replenishing sports drink has tons of health benefits and way fewer artificial sugars than any store-bought version.

Course: Drinks
Servings: 1 drink
Author: CaliGirl Cooking
Ingredients
  • 1/4 teaspoon Himalayan pink sea salt
  • 1/4 cup fresh lemon juice
  • 1/2 cup fresh orange juice
  • 1 tablespoon maple syrup
  • 1 cup coconut water
Instructions
  1. Combine all ingredients in a Mason jar (with a lid) and shake to combine.

  2. Add ice and enjoy immediately or place in the refrigerator to have on hand at a moment’s notice (just be sure to shake again before drinking.)

Homemade Citrus Electrolyte Drink | CaliGirlCooking.com

Activated Charcoal Ice Cream

I promised I wouldn’t make you wait long until my next activated charcoal treat!

Activated Charcoal Ice Cream looks spooky but tastes like everyone's favorite flavor - vanilla!

And let me tell you, this Activated Charcoal Ice Cream is one for the books. I mean, who doesn’t want to enjoy some spooky gray ice cream with added health benefits this Halloween?


Sure, I could have gone the Instagram-friendly route and make you some trendy Black Sesame Ice Cream, but I felt like mixing things up a bit and I knew my new obsession with activated charcoal would be just the thing to give this ice cream the little eerie touch I was looking for.

A bowl of Activated Charcoal Ice Cream has extra digestive benefits!

After a few fails and successes, I think I’ve finally nailed down a favorite base recipe for any sort of ice cream. I made this Fresh Mint Dark Chocolate Chip Ice Cream over a year ago and it turned out so creamy and delicious that I never want to try any other base recipe ever again. One of my favorite things about it is that it gets super creamy without requiring any sort of egg custard, so you don’t have to worry about cooking it a certain amount or the danger of undercooked eggs (for us preggo peeps at least.)

So, when I decided to make an Activated Charcoal Ice Cream, I knew exactly which recipe I wanted to riff off of to make this extra-special Halloween treat.

A batch of Activated Charcoal Ice Cream is the perfect treat to whip up for Halloween!

The key to the creaminess in this ice cream is a healthy dose of mascarpone along with some light corn syrup to really bind everything together. You still have to heat the base up over the stove for a bit but, trust me, the stress level is way down from not having to worry about incorporating raw eggs.

It’s an easy recipe, but one that does take some time to both cool down in the refrigerator and set up in the freezer, hence why I’m showing you how to make Activated Charcoal Ice Cream now rather than waiting until a day before Halloween. This way you can easily whip up a batch this weekend or early next week, pop it in your freezer, and pull it out when the time is right (which, honestly, may or may not be before you even make it to Halloween.)

As far as taste goes, if you’re familiar with activated charcoal, you’ll know it really doesn’t have much flavor. For that reason, I made sure to load this ice cream up with a healthy dose of vanilla, so you’re really eating a vanilla ice cream with that fun gray-black color. Obviously, even the pickiest of kids are going to love this fun take, and get an added dose of digestive benefits to boot!

A hearty scoop of vanilla-flavored Activated Charcoal Ice Cream.

Tell me, do you have any favorite spooky treats you’ll be whipping up for Halloween? Let me know in the comments below!

This post contains affiliate links.

Activated Charcoal Ice Cream looks spooky but tastes like everyone's favorite flavor - vanilla!
Print
Activated Charcoal Ice Cream
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

This creamy ice cream recipe has all of the flavor of classic vanilla but with a spooky gray-black color and the added health benefits of activated charcoal.

Course: Dessert
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons activated charcoal
  • 1 1/2 cups plus 2 tablespoons whole milk, divided
  • 1 cup heavy cream
  • 2 tablespoons corn starch
  • 4 ounces mascarpone
  • 1/8 teaspoon salt
  • 2/3 cup sugar
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla bean paste (or vanilla extract)
Instructions
  1. In a medium bowl, whisk the activated charcoal in a bowl with ½ cup of the milk and the heavy cream.

  2. In a separate small bowl, combine 2 tablespoons milk with the corn starch and whisk into a slurry.

  3. In another medium bowl (preferably one with a resealable lid), combine the mascarpone and salt. 

  4. Place the first milk mixture in a saucepan with sugar, corn syrup and vanilla. Bring to a boil and boil for 4 minutes.

  5. Remove saucepan from heat and stir in the corn starch slurry. Return mixture to heat and bring to a boil once again, stirring continuously for 1 minute (or until the mixture begins to thicken and coat the back of your spoon.)

  6. Pour saucepan mixture into bowl with mascarpone mixture and stir to combine. Cover and refrigerate a couple of hours (or until cool.)

  7. Once mixture is cold, add to an ice cream maker and churn according to the manufacturer’s directions. Transfer to a resealable container and freeze to finish. 

  8. Ice cream will keep for quite some time in the freezer, so feel free to make this recipe in advance!

Recipe Notes

You can buy activated charcoal on Amazon here(Affiliate link.)

Activated Charcoal Ice Cream | CaliGirlCooking.com

Avocado Pizza with Bacon, Cilantro and Lime

Are you ready for the pizza toppings to end all pizza toppings?

Avocado Pizza with Bacon, Lime and Cilantro is a fun new pizza flavor that is sure to impress.

Because I’m pretty sure after eating this Avocado Pizza with Bacon, Cilantro and Lime you’re never going to want to go back to plain ol’ cheese or pepperoni again.


I mean, we all know what a bona fide hit avocado toast has become, so it would only make sense that avocado pizza follows suit. The mere fact that this recipe includes bacon means it’s perfectly acceptable for breakfast, and why not just call it a day by throwing a fried egg on top? You’re welcome for that little nugget of inspiration.

In real world news, still no sign of baby. We “lived it up” this weekend as a family of two with a visit to the Harbor & Seafood Festival, a stop at the local pumpkin patch, a movie and some dinner out. We’re trying to enjoy as much time together as we can before our little girl gets here!

On the NorCal wildfire front, I’m relieved to see that they’re getting things somewhat under control (comparatively speaking) and was uplifted to see some of my favorite local businesses reopening over the past few days. That’s not to say there’s still not a long way for Napa and Sonoma to go as far as recovery is concerned, but let’s hope the worst is behind us and things only go up from here.

A slice of Avocado Pizza with Bacon, Cilantro and Lime ready to be devoured.

As I’ve been whipping through recipe development this past week, I’ve certainly not taken it for granted. Often, when I’m pulling something out of the oven or stirring something on the stovetop, I find myself thinking about how, for my food-loving friends in Wine Country, whipping up a home-cooked meal is the last thing on their mind right now. I wish I could make a big feast and somehow get it up to them, but for now all I can do is continue to make delicious things and record them so that hopefully my friends can enjoy making some of my creations very soon.

This Avocado Pizza with Bacon, Cilantro and Lime is one I know will be a huge hit with ANYONE who is blessed with the gene that makes you love cilantro (I hear that’s a thing? Sorry to all my cilantro-haters out there.) The combination of all four flavors – avocado, bacon, cilantro and lime – complimented by my go-to overnight pizza crust recipe and just a light dusting of cheese is seriously a party in your mouth.

It seems like a bit of a cheater’s pizza, because really the only toppings you put on before baking are some olive oil, garlic and cheese, but the real flavor arrives as soon as you put on those finishing touches of creamy avocado, crispy cooked bacon, tart lime juice and fresh-chopped cilantro. And if you’re like me and are usually too lazy to reheat anything when enjoying it for leftovers, Avocado Pizza with Bacon, Cilantro and Lime is going to be your new best friend. Promise.

A couple of slices of Avocado Pizza with Bacon, Cilantro and Lime make the perfect easy lunch or dinner.

As I mentioned, I used my favorite from-scratch pizza dough recipe – Jim Lahey’s Overnight Pizza Dough – but you can easily use a premade dough or crust. I will say that, even though the words “overnight” and “from-scratch” may seem a bit intimidating, Jim Lahey’s recipe is SUPER easy and in my opinion well worth the little bit of extra planning it requires to mix up a batch of the dough the night before you plan on making the pizza.

I don’t know about you, but pizza is a weekly go-to dinner in our household, and having a homemade version makes it infinitely better. I love that you can add as much (or as little) of a topping as you want, and you can opt for healthier options like fresh vegetables, meats and herbs. Plus, it all comes together pretty quickly once you have your pie rolled out and ready to go in the oven!

Avocado Pizza with Bacon, Cilantro and Lime is the perfect easy lunch or dinner for any day of the week.

Avocado Pizza with Bacon, Lime and Cilantro is a fun new pizza flavor that is sure to impress.
Print
Avocado Pizza with Bacon, Cilantro and Lime
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A traditional pizza dough is dressed up with fresh avocado, crispy bacon, a squeeze of lime juice and a sprinkle of fresh cilantro. The perfect flavor combo!

Course: Main Course
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 1 batch of Jim Lahey's Overnight Pizza Dough (see notes)
  • 2 tablespoons olive oil
  • 2 cloves garlic, peeled and minced
  • 1 1/2 cups shredded Italian blend cheese
  • 4 pieces cooked bacon, chopped
  • 1/2 of a large avocado, sliced
  • Juice of 1/2 a lime
  • 1/2 cup chopped fresh cilantro
Instructions
  1. Prepare pizza dough according to recipe directions and roll out onto a large pizza or baking sheet dusted with cornmeal (or sprayed with nonstick cooking spray.)

  2. Preheat oven to 475 degrees Fahrenheit. 

  3. Brush olive oil evenly over pizza dough and sprinkle on minced garlic and cheese. Bake in the preheated oven for 10-15 minutes, until the crust is lightly golden and the cheese has melted.

  4. Remove pizza from oven and let cool slightly (5 minutes or so) before adding the other toppings. Sprinkle the chopped bacon evenly over the pizza, followed by the avocado. Squeeze on the lime juice and finish with the chopped cilantro.

  5. Slice pizza into wedges and serve immediately.

Recipe Notes

Find the recipe for Jim Lahey's pizza dough here

Avocado Pizza with Bacon, Cilantro and Lime | CaliGirlCooking.com

Midnight Mai Tai

I mean, what better way to celebrate a Friday the 13th in October?

This Midnight Mai Tai features a spooky twist on the classic tiki drink with the addition of activated charcoal.

If you know me, you know I’m not the superstitious type, but when a Friday the 13th also happens to fall within the spookiest month of the year, I feel it’s only appropriate that we celebrate with a dark-as-night Midnight Mai Tai. You feel me?


But before we get to the recipe, I want to take a minute to send out thoughts and prayers to all my dear friends in Napa and Sonoma Counties who have been quite literally living in their own type of apocalypse this past week.

As you may know, I lived in Napa for three years before moving to Santa Barbara, and I can say with confidence that I made the best group of friends and had the strongest sense of community living there than any other city I’ve lived in in my life. It’s a small town with a big reputation, but everyone supports each other and lifts each other up.

While most of my friends are currently safe, I am sad to say that my dear friends from college lost their home in Santa Rosa. They’re estimating that their house burned down only 10 minutes after they were able to get out with what mattered most – themselves and their three little boys.

We also have a good friend who is a firefighter up there, taking on the daunting task of getting these fires under control, and we are praying for his safety and courage every day.

It’s a very sad time for many who I still call my closest friends, and I feel helpless being so far away and somewhat limited in what I can do, seeing as we could be welcoming our baby girl into the world any day now. Nevertheless, we’re finding ways to help, and if you’re interested in doing so as well, please feel free to reach out and I will steer you in the right direction.

A Midnight Mai Tai is the perfect spooky cocktail to kick off the weekend.

With all that being said, I’m sharing this Midnight Mai Tai recipe with the hopes of providing a small bit of fun distraction amongst a barrage of unsettling news. It’s also my hope that, by the time Halloween rolls around, my friends’ worlds will have returned (as much as possible) to normal and they’ll be ready to enjoy a festive cocktail or two.

Activated charcoal has become one of my new favorite ingredients, especially during the month of October when inky black foods are hip and on-trend, for quite some time now. In fact, last October I shared this recipe for a Total Eclipse cocktail, which is still one of my favorites today. I also have a fun dessert to share with you later this month that gets a Halloween-esque hue from the popular new superfood. How fun is that?

So this year for my annual activated charcoal cocktail, I decided to put a spooky spin on the classic Mai Tai. I love a good Mai Tai, and it is certainly my drink of choice whenever I’m in Hawaii or visiting another tropical locale. That being said, I didn’t want to mess with the classic recipe too much.

Midnight Mai Tais use activated charcoal to give them their inky black color, perfect for Halloween!

In this Midnight Mai Tai recipe, you’ll find the requisite rum, orange curacao, lime juice and orgeat, but then you’ll add just a smidge of activated charcoal (which you can easily find on Amazon) to give it that jet-black color that makes it so fun.

So no, this isn’t a complicated recipe, but right now I think it’s just what we need to kick off what will hopefully be a relaxing weekend. We’re hoping to hit up our local Harbor & Seafood Festival and maybe a pumpkin patch to get in the Halloween spirit before baby comes. We’re trying to get in as much quality time as possible before we’re a busy family of three!

Midnight Mai Tais are the perfect cocktail for Halloween!

I hope you have a wonderful weekend as well and, remember, if you’re looking for ways to help those affected by the fires up north in Wine Country, leave me a comment below!

A Midnight Mai Tai is the perfect spooky cocktail to kick off the weekend.
Print
Midnight Mai Tai
Prep Time
5 mins
 

This spooky take on the classic tiki drink uses activated charcoal to achieve a rich, inky black color. The perfect cocktail for Halloween!

Course: Drinks
Servings: 1 cocktail
Author: CaliGirl Cooking
Ingredients
  • 2 ounces dark rum
  • 3/4 ounce orange curacao
  • 1/2 ounce fresh lime juice
  • 1/2 ounce orgeat
  • 1/4 teaspoon activated charcoal
  • Pineapple wedge and cocktail umbrella, to garnish
Instructions
  1. Combine all ingredients in a cocktail shaker filled with ice and shake to combine. 

  2. Strain ingredients into a rocks glass filled with fresh ice. 

  3. Garnish with a pineapple wedge and cocktail umbrella and enjoy!

Midnight Mai Tai | CaliGirlCooking.com

“Boo-zy” Oreos

Boy, have I got a fun Halloween treat for you today!

This fun take on the classic cookie features a bright orange, boozy filling. The perfect Halloween treat!

And an “adult” fun Halloween treat at that….That’s right, I’ve made you “Boo-zy” Oreos in every sense of the word. Not only do they have a seasonally appropriate orange buttercream filling, but said filling is also spiked with a generous amount of orange liqueur. Jell-O shots, you’ve met your match.


Since we’re not too sure when Baby D will decide to make her arrival (we’re within the two-week mark!) I’ve decided to not hold back and start sharing as many of my Halloween-themed recipes as possible. I’ve got a few fun things lined up and want to be sure I share them all with you before I’m too busy cuddling up with a snuggly newborn. These “Boo-zy” Oreos are the perfect way to kick things off and I can’t wait to tell you all about them.

These "Boo-zy" Oreos are the perfect adult Halloween treat!

It’s no secret that I’m a big fan of Thomas Keller’s Bouchon Bakery Cookbook, and his TKO recipe is one of the main reasons why. It’s the first recipe I dared to make after picking up a signed copy of what seemed like a fairly challenging cookbook at my local Napa bookstore when I lived there, but I soon discovered that, even though his recipes are long, they’re not as challenging as they look.

Since I first made the TKO’s (his name for those yummy chocolate shortbread cookies filled with white chocolate cream), I’ve ventured into a few more of his recipes, never to be disappointed. I’ve made his Chocolate Chunk and Chip Cookies and used a version of his Sticky Bun dough as my base for these Weekend Hazelnut Sticky Buns with Date Caramel. Plus, I’ve got a fun holiday recipe coming up next month using the base recipe for his homemade Vanilla Marshmallows. I guess you could say I’m officially a Bouchon Bakery Cookbook convert.

For these “Boo-zy” Oreos, I didn’t think twice about using TK’s TKO cookie dough as the base recipe for the chocolate shortbread, although I did venture out a bit with the filling in order to make it hold up better to all the booze I wanted to add. In all honesty, I tried riffing off his filling recipe at first, but the orange liqueur made it too thin and runny and the only way we could enjoy the cookies was straight out of the freezer (not that I was complaining about that or anything.)

A stack of "Boo-zy" Oreos ready to be enjoyed this Halloween!

For the second run at these cookies, I created more of a buttercream filling that turned out much thicker and creamier – it worked like a charm! The result was the perfect chocolate shortbread cookies I was used to with my beloved TKO’s, but with a creamy, boozy (and bright orange!) buttercream filling.

You can tell just by looking at these beauts that “Boo-zy” Oreos are the perfect special treat to whip up for Halloween. Even though the recipe looks long, if you just take it step by step it’s really not that difficult at all. Just be sure to read through everything first so you can plan accordingly. A couple of the steps require overnight (or very long) rests in the refrigerator, so you’ll need a couple of days to get everything prepared and ready to assemble.

Finally, I highly recommend that you invest in at least a mediocre kitchen scale (doesn’t have to be super fancy) for making these bad boys. Many of Thomas Keller’s recipes refer to weights instead of cup/tablespoon/teaspoon measurements and, as much as I’ve tried to round up or down to make it easy on you guys, I really have noticed the difference in using the EXACT amount he calls for of each ingredient.

"Boo-zy" Oreos are the perfect adult treat to bake up this Halloween.

Okay, that’s enough rambling from me. Read on for the recipe for “Boo-zy” Oreos and have a wonderful rest of your week!

A stack of "Boo-zy" Oreos ready to be enjoyed this Halloween!
Print
"Boo-zy" Oreos
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

This fun new take on the classic sandwich cookie features a boozy orange filling surrounded by delicious chocolate shortbread. The perfect Halloween treat!

Course: Dessert
Servings: 20 cookies
Author: CaliGirl Cooking
Ingredients
For the "boo-zy" buttercream:
  • 1 stick unsalted butter, at room temperature
  • 1 pound (3 3/4 cup) sifted powdered sugar
  • 1/4 cup Grand Marnier (or other orange liqueur)
  • 12-15 drops orange food coloring
For the chocolate shortbread cookies:
  • 259 grams (1 ¾ cups + 1 ½ tablespoons) all-purpose flour
  • 87 grams (1 cup + 1 ½ tablespoons) high-quality unsweetened cocoa powder (I used Scharfenberger)
  • 1.6 grams (3/8 teaspoon) baking soda
  • 227 grams (8 ounces) unsalted butter, at room temperature
  • 6 grams (2 teaspoons) salt
  • 161 grams (3/4 cup + 1 tablespoon) sugar
Instructions
  1. First, make the filling. Combine all ingredients in a stand mixer fitted with the paddle attachment and beat at medium-low speed until light and fluffy. Transfer to a resealable container and refrigerate until just before you’re ready to use. 

  2. Next, make the cookie dough. In a medium bowl, sift together the flour, cocoa powder and baking soda.

  3. Place the butter in a stand mixer fitted with the paddle attachment and beat on medium-low until smooth. Add the salt, beat for an additional 15-30 seconds, then add the sugar and beat until fluffy, about 2 minutes. 

  4. Add the flour mixture to the butter mixture in two additions, mixing until a crumbly dough comes together. 

  5. Dump dough out onto a piece of plastic wrap and mold into a 6-inch square block. Wrap block up in plastic wrap and refrigerate for 1 hour or up to 2 days. 

  6. After dough has had time to set up in the refrigerator, remove both the dough and frosting so they have a little time to soften up. You’ll want the dough soft enough to roll out with a rolling pin and the frosting soft enough to scoop into a piping bag and pipe onto the cookies.

  7. Preheat the oven to 325 degrees Fahrenheit and line two cookie sheets with parchment paper. 

  8. Place the dough between two sheets of parchment paper and, using a rolling pin, roll it out to approximately 1/8-inch thick, rotating the dough as you roll it to avoid cracking. 

  9. Once dough is rolled out, use a 2 ½-inch round cookie cutter to cut it into cookies. Place on prepared cookie sheets and bake for 9-11 minutes, rotating the pans halfway through. 

  10. Remove cookies from oven and let cool completely before adding the filling. When cookies are cool, scoop the frosting into a piping bag and pipe a ring of frosting about ¼-inch in from the edge on every other cookie (the frosting will smoosh out to the edges once you top the frosted cookies with the plain cookies.) 

  11. Enjoy your “Boo-zy” Oreos right away or refrigerate them until ready to eat, up to a few days.

Recipe Notes

Chocolate shortbread cookie recipe adapted from the TKO recipe in Thomas Keller's Bouchon Bakery Cookbook.

"Boo-zy" Oreos | CaliGirlCooking.com