Tag Archives: Oreo

4th Of July Sweets (Because It’s Not A Holiday Without Desserts!)

5 Jul

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Hope everyone had a great time celebrating our Nation and all that makes it great yesterday! 4th of July is the perfect holiday for grilling, hanging with friends, and having fun – which is exactly what we did! We went over to a friends house have a little cookout – and I brought the desserts. Yes – desserts plural. I made 3 desserts and I am not ashamed of it – I just couldn’t narrow it down to one, and besides, doesn’t everyone like to have choices? I know I do!

I made Red White and Blue Cheesecake bars, red white and blue strawberries, and cannoli dip

Read On For The Details:

Red White And Blue Cheesecake Bars
(Recipe Courtesy of Inside Bru Crew Life)

Ingredients
For the Crust
30 Oreo cookies
4 Tablespoons butter, melted
For the Cheesecake
3 – 8 ounce packages cream cheese
1 1/2 cups sugar
1/4 cup sour cream
2 teaspoons vanilla extract
1/4 cup flour
3 eggs
red & blue gel food colors

Instructions
-Preheat the oven to 325 degrees. Line a 9×13 pan with foil.
-Place the cookies (cream included) in a food processor. Pulse until the cookies become crumbs.
-Stir in the butter until mixed in. Press the mixture evenly in the bottom of the prepared pan. Bake for 10 minutes. Remove and cool.
-Place a large baking sheet on the bottom rack of the oven. Fill it halfway with water. Let the oven preheat again.
-Beat the cream cheese and sugar until creamy. Add the sour cream, vanilla, and flour and beat again.
-Add the eggs and beat until they are mixed in. Divide the batter evenly into 3 bowls. Use the food coloring to tint two of the bowls red and blue.
-Spoon the mixture evenly over the crust, alternating the colors. Drag a butter knife through the batter going up and down and back and forth until you get a good swirl pattern. Do not over mix.
-Place the pan on the oven rack above the pan of water. Bake for 45 minutes. Remove from the oven immediately and place on a wire rack. Let the cheesecake cool on the counter for 1 hour, then refrigerate for 4-6 hours. Cut into squares and serve with Cool Whip and sprinkles, if desired.

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Crust? Check!

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Colored fillings swirled prettily? Check!

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Patriotic and delicious cheesecake bars? CHECK!

I am normally not a huge cheesecake fan – but when i came across these I knew I wanted to try them – for two reasons. The first being that it had an OREO crust (yum), and the second being the fact that it was red white and blue had me sucked in upon viewing the very first picture! They were easy to make, and turned out really nicely – creamy and delicious – and since its a 9 by 13 pan, it can easily be cut into smaller piece to bring along to a big family picnic or potluck

Ok – so – one down, two to go. On to the “healthy” dessert (stated as such since it’s base is fruit…kinda healthy, right?

Red White And Blue Strawberries
(Recipe courtesy of The Spruce)

Ingredients
-White Chocolate Candy Melts
-Strawberries
-Blue Sprinkles

Instructions
-Melt White Chocolate in microwave until smooth
-Dip Strawberries 2/3 of the way into the white chocolate
-Roll bottom 1/3 of strawberries into blue sprinkles
-Lay on wax paper covered sheet tray to dry, chill until ready to serve

TIPS:
*Do NOT use white chocolate chips – they tend to melt weirdly and clumpily, and I personally have always had better luck with melting chocolate or candy melts
*Make sure your strawberries are clean and DRY when you start this – and when I say dry I don’t mean just air dried – I mean like patted down each individually with a paper towel kind of dry

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Taking the time to dip each individual berry is kind of a pain – but they are so pretty that it makes it worth it!

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And on to the final dessert in the trifecta – Cannoli Dip!

Cannoli Dip
(Recipe Courtesy of Homemade Hooplah)

Ingredients
1 cup ricotta
8 oz cream cheese room temperature
1 cup powdered sugar
1 tsp vanilla extract
2/3 cup mini chocolate chips
waffle cones broken

Instructions
-Using a stand mixer (or hand mixer + large bowl), whisk together ricotta, cream cheese, and powdered sugar on medium-high speed until smooth, about 3-5 minutes. Add in vanilla extract and whip for another 30 seconds
-Taste test the dip – if you’d like it sweeter, add more powdered sugar 2 tablespoons at a time. You can safely add another 1/2 cup of powdered sugar (8 tablespoons) without negatively impacting consistency
-Fold in mini chocolate chips, reserving some to sprinkle on top for decoration if desired
-Serve dip immediately with broken waffle cones for dipping

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Easy, tasty, no baking required!

One of the best parts about summer holidays like the 4th of July is the chance to get to try out some new recipes at BBQ’s, picnics, and family reunions – and when you’re indecisive like me, you end up trying multiple things at a time, and this time I have to say I am glad I did – as they are truly all winners!

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Crazy/Slutty/Delicious Describes These (Slightly Insane) Brownies

10 Aug

I don’t know anyone who can say no to a warm, chocolaty brownie fresh from the oven – I know I can’t say no to one (or five…). As much as I love a classic brownie, I also love to mix it up and try new versions – like the Brownie Rubble, frosted brownies from scratch, and of course the Slutty Brownie – which might be one of the more ridiculous things I have ever made – that is, until I saw THESE

Crazy Brownies

I pretty much religiously watch The Pioneer Woman on Saturday mornings on Food Network – I just love her and her family and her recipes make me drool – and last week she made these Crazy Brownies – and I am thinking that Crazy really is the right word for them! It’s a densely fudgy scratch made brownie with a layer of amazingness in the middle – in the form of Reese’s Peanut Butter Cups, Rolos, pecans, and M&M’s. Oh, and then they are topped with powdered sugar and some more decorative M&M’s for extra added insanity. When I saw her make these, I knew they would be in my immediate future as well – or, well, some variation of them anyway.

I decided to combine the slutty brownie with the crazy brownie – making it a crazy slut? Kind of a controversial name – so I think we will just stick to “insane brownie/cookie treat” for now…

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I kept the basic formula for the slutty brownie the same – cookies on the bottom and brownies on top – but the middle is where I incorporated some of the Pioneer Woman’s “Crazy-ness” – I have packed oreos, mini peanut butter cups, and M&M’s in there – yum!

20140809_065519I used pre-made cookie dough, and then just a boxed 8×8 pan size brownie mix, and then basically whatever candy I had on hand (the best kinds, of course) to create this super slutty slightly crazy brownie

20140809_065559Slid this creation in to the oven at 350 degrees for about 45 minutes (until the brownie portion was set and no longer jiggly) and voila!

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A cross section of the finished product – you can see the distinct cookie and brownie layers, and then that beautiful oreo in the middle! The candy is hard to see but trust me its there within that brownie layer!

20140809_125046My husband was my guinea pig (as usual!) and we both really enjoyed these – the layers weren’t too crispy and had a nice softness to them, and the candy and oreo gave each bite a different delicious surprise! These are a hit, and super easy to make, all you need to have is cookie and brownie mixes, and some kind of Oreo/candy to put in the middle (items that most of us probably have on hand anyway), so it’s a great one to get creative with and customize to your exact likings.

Oh – and don’t forget the milk to wash these down!

 

 

Oreos + Pudding + White Chocolate + Chocolate Chips = One Delicious Cookie!

6 May

It is no big secret that I LOVE OREOS – from the Slutty Brownie to the Oreo Truffle to the Cake Batter Oreo, I will try just about anything with Oreos in it!

So when I came across this recipe for Oreo Pudding Cookies, I knew I had to try them:

Oreo Pudding Cookies
Recipe Courtesy of The Girl Who Ate Everything

1 cup butter, room temperature
3/4 cup brown sugar
1/4 cup white sugar
1 (4.2 ounce) package instant Oreo Pudding mix
2 1/4 cups flour
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
2 Hershey’s Cookies N Cream Candy Bars broken into small pieces (I used 2.6 ounce King Sized bars)
2 cups semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees.

Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n’ cream pieces and chocolate chips. Batter will be thick.

The Dough

Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. You do not want to overbake these! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes two dozen.

 

My  (extremely important) Notes:
-This made a LOT MORE than two dozen, I think I ended up with more like 50 or so cookies (I tend to prefer smaller cookies, so maybe ‘Makes 2 dozen’ would apply for much larger cookies)
-Personally, I did not care for the chocolate chips in the cookies, I think it really took away from the oreo ‘cookies and cream’ type flavor I was expecting, the taste was good but overall it ended up tasting like a regular chocolate chip cookie. Next time, I would leave out the chocolate chips and substitute with more broken up cookies n cream bars.
-I added something extra to the list of ingredients…about a cup of crushed up oreos, they really added an extra level of oreo-ness to the cookies
-The Pudding really made the cookies moist and chewy, and I really think it was the perfect addition to what otherwise might have been just a boring old cookie!

-The Note that says”You Do Not want to overbake these”is an important one – the pudding makes them nice and moist, and overbaking would ruin that for sure!

 

Whether or not you decide to follow my notes, these cookies are delicious and I highly recommend them! Just make sure you have some milk on hand for when they come out of the oven (because really, what is a cookie without some delicious milk to go with it?)

 

Slutty Brownies….Dirty Name, Delicious Results

17 Mar

The minute I saw these on a friend’s facebook, I fell in love….so gooey and yummy looking, I am a sucker for brownies, and these were no exception. Making them was easy, and enjoying them was even easier….

Here’s the recipe:

Ingredients:

-Cookie mix – I think Chocolate chip would work best for this, it’s what I used and what the original recipe used (you can use a boxed mix, or be ambitious and make one from scratch….OR be lazy like me and use a pre made ‘break and bake’ cookie mix, they will all get the job done

-Oreos (about 16) – I just used original, classic oreos

-Brownie Mix – again, you can make a brownie mix from scratch if you want, but I just used a regular boxed mix

Directions:

-Preheat oven to 350 degrees

-Mush the cookie mix into the bottom of an 8×8 or 9×9 pan lined with parchment paper

…And yes, mush is a technical term.

-Then add a layer of oreos, like so…

-Mix up the brownie mix as directed on the box (most of them call for some water, oil, and eggs)

-Pour the mixed brownie mix over the oreos in the pan, and spread it evenly over the oreos

-Bake for 30 minutes (until the top is mostly set and only slightly jiggly)


-Let them cool for a bit (like half an hour, I only lasted about 10 minutes before I dug into them though!), then remove from the pan using the parchment onto a cutting board, hack it up, and enjoy!

First cut into the warm, ooey, gooey mess

The inside – check out the 3 layers (cookie, oreo, and brownie on top!)

Close up (this one makes me drool)

My notes: This actually took a lot longer to cook than 30 minutes – after 30 minutes the brownies were still SUPER gooey and runny, so it ended up taking about 60 minutes in the oven before the brownies were set on the top and only slightly jiggly. I used about 3/4 of the brownie mix (of a mix made for a 9×13 pan), next time I make them I will probably use less of the brownie mix which will make them cook faster.

 

Eat them hot from the oven, with ice cream. It will change your life. Guaranteed.

Check out the inspirational original recipe with amazing pics Here, courtesy of The Londoner


The Oreo Truffle – 3 Ingredients, One Amazing Dessert!

15 Mar
 Crushed Oreos + Cream Cheese + Melted Chocolate = Heaven
 
Who knew that these 3 simple items could combine to make such an amazing dessert?
 
 
 
Here’s the details on how you can create these little balls of yumminess:
 

Ingredients:

  • 1 (16 ounce) package Oreo Chocolate Sandwich Cookies, divided
  • 1 (8 ounce) package Cream Cheese, softened
  • 2 (8 ounce) packages Baker’s Semi-Sweet Baking Chocolate, melted

Directions:

  1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
  2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
  3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
 
So there is the recipe, and here are my notes on it: I don’t always use the Baker’s chocolate, sometimes I improvise with regular semi-sweet chocolate chips, works just as well. I don’t set aside some crumbs to sprinkle on the tops of the truffles, however I have used red and green sprinkles at christmas time (which turned out pretty cute)
 
 
  
My always helpful husband making some truffles
 
 
Some still melty kinda messy truffles
 
 
 I admit, I do have an issue with aesthetics on this one….mine end up looking like messy blobs, whereas my husband can get his to look much neater….I haven’t figured out a solution to this yet, but at the end of the day as long as they taste good who cares (which they do, taste good that is!)
 
 
Attractiveness level? Not so high. Taste level? Through the roof!!
 
 
AWESOME VARIATION: is to use MINT oreos (ok, I will be honest, I didn’t come up with this one on my own, my co-worker Bridget did, and I swear when I had one, it was an uplifting experience….the mint works so well with the chocolate, and I had never even had a mint oreo before eating the truffle, but now I need to go straight to the store and get some of my own, that’s how good they were! So Thanks Bridget for inspiring me to write this post, and for making awesome mint oreo truffles  🙂
 
They also make Strawberry Milkshake and Peanut Butter Oreos…hmm….inspiration for future truffles (and blog posts!) perhaps?

Putting the “Fun” in Funfetti

15 Mar

Did you know that you can make cookies out of a box of funfetti cake mix? I didn’t until recently, and it’s been a truly amazing discovery. They are a quick, cheap, easy way to whip up a special treat (plus since funfetti comes in seasonal varieties, you can make them for all kinds of special occasions too!

They come out great every time, and always taste delicious (like cake, only firmer!)

The recipe is on the side of the box of funfetti in case you want to give it a go.

Now, onto bigger and better (oreo filled!) things

Ready to get my cake covered oreo on

I decided, with my second box of funfetti, to attempt these Cake Batter Oreos I saw online, in honor of oreo’s 100th birthday, and also well because oreos rule, and so does funfetti, so why not combine two of my loves into one amazing dessert?

So the instructions basically say to add water until you get a thick batter, well, I ended up adding about a whole cup of water, a few tablespoons of oil, and 1 egg before I got a consistency that was thick but not too thick. Then comes the dunking. As seen above, its basically just dunking oreos into the batter, and placing them on a cookie sheet, then baking them until they are done (takes about 8-9 minutes)

The finished product isn’t all that attractive from the outside….

but it’s what INSIDE that really counts here

I love this cross section of the cookie, and when I tasted it, I personally enjoyed it, my husband proclaimed to not be a huge fan (however that didn’t stop him from sampling more of them…)

Overall, a worthwhile experiment. Would I make them again? Probably. I mean, come on, its a cookie inside cake, how can you NOT like that?

Now if you’ll excuse me I need to go sample more of them….for research purposes of course