Posts Tagged ‘oreo’
What is a holiday without some festive Funfetti recipes? A holiday lacking a whole lot of fun, that’s what. So I took it upon myself to make sure you got your dose of Funfetti this Valentine’s Day with a 7-layer bar. I really enjoying making these bars, because it’s an easy way to use up things in the pantry leftover from a previous baking expedition. Such as cherry baking chips. And typical for 7-layer bars, these will disappear as magically as they appeared.
While we are on the subject of disappearing acts, I’ve learned something about portion sizes and their relation to how quickly they will get eaten. Take these bars for example. When I first brought them into work I had them sliced into 24 bars, but my labmates cut them into fourths in an effort to feel less guilty about eating such a decadent treat. Of course they were neglecting to notice that instead of eating one or two fourths of a whole bar, they were eating 6ish = 1.5 bars. If they had just eaten the bar as I had cut it originally, they would have actually consumed less of it! Yet somehow the guilt factor is different. The moral of the story? Ignorance is bliss (and now I know how to deceive them O:-) ).
One year ago: Sausage Lasagna Heart Calzone
Two years ago: Oreo Truffles
VALENTINE’S FUNFETTI 7 LAYER BARS
Makes 24 bars
1 box Valentine’s Funfetti cake mix
1/2 cup melted unsalted butter
3/4 cup miniature marshmallows
1/2 cup white chocolate chips
1/2 cup cherry baking chips
1 cup chopped Oreos (preferably with red filling)
3/4 cup chopped Cookies ‘n’ Creme candy bars
14 oz. can sweetened condensed milk
3 Tbsp sprinkles
- Preheat oven to 350 degrees. Line a 13×9 inch pan with parchment paper, extending edges over the sides of the pan. Mist lightly with cooking spray.
- In a large bowl, combine the cake mix, egg and melted butter until a soft dough forms. Press into prepared pan in an even layer, and bake for 10 minutes.
- Remove from oven and immediately top with the marshmallows, white chips, cherry chips, chopped Oreos and chopped candy bars evenly. Drizzle the can of milk on top and then distribute the sprinkles evenly over the top.
- Return to the oven and continue to bake for 15-20 minutes or until the top is bubbly and golden. Allow to cool to room temperature before cutting into bars. Store airtight, at room temperature, for several days.
Source: Adapted from The Domestic Rebel.
Christmas is creeping up fast, and I am sure you have more baked goods running through your kitchen than you know what to do with, other than the obvious – eat it all!! But sometimes you need to whip up something last minute and magic layer bars are a deceptively easy, one pan dessert that can be customized based upon the ingredients you have on hand.
In this recipe for example, I ran out of bread crumbs so I ground up some Biscoff cookies to add to the bottom layer. Definitely did not disappoint my taste buds with that small substitution. I also did not have holiday M&Ms called for in the original recipe, but I did have a box of holiday Oreos patiently waiting for their destiny to be revealed. The only thing you may not have in your pantry that is more difficult to substitute is a can of sweetened condensed milk, but these bars are worth a quick trip to the store.
Enjoy your holiday weekend!
One year ago: Christmas Recipe Roundup
Two years ago: Pizza Tart
CHRISTMAS MAGIC COOKIE BARS
Makes 24 bars
1 stick (1/2 cup) unsalted butter
1 cup graham cracker crumbs
1/2 cup Biscoff cookie crumbs (or another 1/2 cup graham cracker crumbs)
3/4 cup Holiday or regular chocolate chips, divided
1/4 cup white chocolate chips, divided
1 cup chopped walnuts
1 cup chopped Holiday or regular Oreos, divided
1-1/2 cups flaked coconut
14 oz. can of sweetened condensed milk
Holiday sprinkles (optional)
- Unwrap butter and place in 13″ x 9″ pan. Place pan, with butter, in the oven and turn the oven on to 350 degrees. Butter can melt in pan while preheating. Keep an eye on it, checking every few minutes and pulling out of the oven when butter is melted. Please be careful while preparing recipe as pan will be very hot.
- When butter is melted, remove pan from oven and carefully sprinkle the graham cracker crumbs over the melted butter. Press in lightly with fork or back of spoon.
- Sprinkle 1/2 of both the chocolate chips, 1/2 of the Oreos & the nuts over the base layer. Sprinkle coconut on top, followed by remaining chocolate chips & Oreos.
- Pour sweetened condensed milk evenly over everything, and top with sprinkles, is using.
- Bake in oven for 25-30 minutes or until lightly browned. Remove from oven. Allow bars to cool completely. Slice, give and enjoy!
Even since I got my hands on a package of Gingerbread Oreos I have been trying to come up with something mind-blowing to make with them. But in the end, I resorted to plain old Oreo truffles. I cannot help myself, they are just so yummy! And with a new flavor and shape, can you really blame me? Besides, I’ve been working 12 hour days in the lab for far too long. I’m allowed to make excuses. Oh and a quick side note: I sent in my dissertation outline to my committee yesterday – eeep! Here’s to hoping they don’t rake it over the coals, at least not just yet.
I brought these into work for the Pharmacy school potluck. Many people said these were too cute to eat and actually had to convince one labmate not to save it as decoration for her desk. I said things like “moldy green” and “smelly rotten milk products” to sway her. Besides, I thought they were too delicious NOT to eat! Although I’m not sure those prior descriptors are helping make your mouth water at the moment.
I was a little surprised to find out the Oreo cookies themselves weren’t gingerbread-y, just the filling. Despite this, the flavor was fantastic and exceptionally good mixed with the cream cheese. I originally thought of adding some spice to it but there was no need. Of course you can also make these with any flavor of Oreos you prefer.
One year ago: Jalapeno Cornbread
Two years ago: Bretzel Rolls
GINGERBREAD OREO SNOWMAN TRUFFLES
Makes about 2 dozen
1 pkg. Gingerbread Flavor Creme Oreos, finely crushed (I used my food processor)
8 oz. reduced fat cream cheese, room temperature
1 lb. vanilla almond bark, or white candy melting disks
1 Tbsp vegetable shortening
Candy coated mini chocolate chips (pick out the orange ones)
Black food writing marker (or dip a toothpick in melted regular chocolate)
- Mix cream cheese and cookie crumbs until well combined (I blended in my food processor).
- Form mixture into round truffles. Make equal parts 1/2-inch (head) and 1-inch (body) truffle balls.
- Place the truffles on a wax paper lined baking sheet. Put in refrigerator to chill for at least 1 hour.
- When truffles are chilled melt the almond bark with 1 tablespoon of vegetable shortening according to the package directions.
- To assemble the snowmen use a toothpick to hold the snowman together (gently pressing the truffles together tightly).
- Dip the snowmen carefully in the melted white chocolate and with a fork remove and tap off the excess before transferring back to the wax paper.
- Carefully remove the toothpick before the chocolate sets by gently twisting while pulling it out. If some of the chocolate comes off the top when removing the toothpick, just dot some on to cover the toothpick hole.
- Add an orange sprinkle for a nose before the coating sets.
- Let the coating dry and then using a food writer you can dot on eyes, a mouth and some buttons.
- Store in an airtight container in the refrigerator.
Source: Snowman truffle construction from Cookies & Cups.
After a great win over Penn State this past Saturday, you wouldn’t think I could have asked for more from the weekend (other than not pulling a tendon in my foot). But Hurricane Sandy had other plans for me, in the name of an extended weekend in State College! I was scheduled to leave on a flight Sunday evening, but my first flight was delayed so much that I would’ve missed my connection in Atlanta. Thankfully Delta let me reschedule my flight for the next day. Upon waking up however, my Monday flight had already been cancelled. Now the plan is to leave this afternoon, with a connection in Detroit. Not that I mind the extended mini vacation, I am just worried about my cat, Brady. So hopefully while you read this I am on a flight back to Memphis.
Despite all my traveling dilemmas, I still have a treat for you today in preparation for Halloween tomorrow! I am sure you are familiar with Oreo truffles. The combination of cream cheese and crushed Oreos is nearly perfection. Nearly, only because I may have discovered an even better way to make these treats – substitute the cream cheese for canned pumpkin puree! The truffles ended up being softer than when made with cream cheese, but it did not bother my taste buds in the slightest. You could always reduce the puree to 3/4 cup if you would like them to be firmer. I also think these would’ve been phenomenal dipped into white chocolate. Yum!
PUMPKIN OREO TRUFFLES
Makes approximately 3 dozen
8 oz cream cheese, softened (I used Neufchatel)
1 pkg OREO cookies
1 tsp pumpkin pie spice
1 lb chocolate bark + 1 Tbsp shortening, melted over double-broiler
- Finely crush cookies in a food processor (or place in a ziplock bag) and mix in cream cheese and pie spice until well blended.
- Shape into 1-inch balls and place on a wax paper-lined cookie sheet. Place in freezer for 15 minutes.
- Roll in melted chocolate using two forks and remove, allowing excess to drip off; place back on sheet. Sprinkle with desired toppings.
- Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.
Source: Adapted from Oreo Truffles.
You might be thinking, Does Erin know that St. Padd’y day has already passed? And yes I do. But now I get to share some of the things I ate on Saturday! I figured the best way to start is with the dessert.
These mini cheesecakes start out with a chocolate Irish cream base, which gets topped with a whiskey-caramel sauce that demands to be heard. And finally a nice little dollop of whipped cream which has just a little bit of Guinness in it. The proportions of this treat are definitely not in line with the real beverage (Guinness being the main ingredient), but all the components are present.
Although whipped cream was a little over-whipped, I ended up thinking it was perfect considering the name of these little cheesecakes. The reason being that if you do not drink a car bomb fast enough it will start to curdle. Not that I want you to think of curdled milk while staring at these cheesecakesq. Hm, maybe telling you that was a bad idea then.
IRISH CAR BOMB MINI CHEESECAKE BITES
8 whole Oreos, ground in a food processor
1-1/2 Tbsp unsalted butter, melted
8 oz. reduced fat cream cheese, softened
1/2 cup sugar
4 tsp unsweetened cocoa powder
1 Tbsp all-purpose flour
2 Tbsp plain Greek yogurt
4 tsp Irish cream liqueur
WHISKEY CARAMEL SAUCE
1/2 cup sugar
1/4 cup water
1/4 cup heavy cream
2 Tbsp Irish whiskey
GUINNESS WHIPPED CREAM
1/2 cup heavy cream
1 tsp Guinness beer
2 Tbsp sugar
- Preheat oven to 350 degrees. Combine ground Oreos and melted butter into a bowl until well combined. Spoon into 12 mini cheesecake cups that have been sprayed with cooking spray. Press into the bottom of each cup so the crust is flat. Partially bake for 10 minutes then remove from oven.
- In a stand or electric mixer beat the cream cheese, sugar, cocoa, and flour until smooth. Beat in egg then stir in yogurt, and liqueur until combined.
- Pour the cream cheese mixture evenly into the 12 cups filling about 3/4 way full. Bake for 25-28 minutes or until cheesecake is cooked through. Let cool completely.
- Meanwhile, prepare the caramel topping. In a small pan over high heat, bring the sugar and water to a boil. Swirl around frequently but do not stir.
- Cook for approximately 15 minutes or until browned, but not burned. Remove from heat and whisk in heavy cream. Once smooth add the whiskey. Set aside and allow to cool.
- In a small bowl, whip the heavy cream until it starts to thicken. Add sugar and Guinness, then whip further until it forms stiff peaks – do not overbeat!
- Remove cheesecakes from pan and top each with a spoonful of whiskey caramel sauce. Top with Guinness whipped cream or refrigerate until ready to serve. (Whipped cream best when eaten the same day it’s made, so if you are preparing these ahead of time, make the whipped cream the day you plan to serve.)
Of all the chocolate things that are made better by adding peanut butter, it never occurred to me to do the same to hot cocoa. So after seeing this recipe, I knew that it would be mine. And it was as dreamy as I had imagined. I even extra peanut butter-ified it by using peanut butter Oreos. What would have been even more splendid is if I had had some peanut butter marshmallows. Do they exist? If not I need to make them. Or better yet, someone make them for me, please?
This is also the first time I’ve used my Spiffy Cookie mug for anything! More pictures of it can be seen on Facebook.
PEANUT BUTTER HOT CHOCOLATE WITH OREO CRUMBS
1/3 cup homemade hot cocoa mix (or 1 envelope store-bought mix)
1 cup hot milk
1 Tbsp creamy peanut butter
1 Oreo cookie, crushed
- Combine all ingredients in a mug and enjoy!
Source: Adapted slightly from My Fabulous Recipes
Are we really halfway through October? Guess that means it’s time to start embracing the Halloween aspect of fall before Christmas takes over every store in sight… bring on the holiday-themed Oreos!
Cupcakes do not appear on this blog o’ mine enough, (There’s only been two so far? Really!?) so let’s throw these fancy Oreos into the mix shall we? The Oreo sits at the bottom of a rich chocolate cupcake, topped off with orange-colored cream cheese frosting and some extra Oreo. I even put them in fun Halloween cupcake liners for your viewing pleasure.
I actually had a picture of the inside of the cupcake so you could see how pretty the Oreo looks in there, but I apparently wanted to eat the rest of it before making sure I got a photo that was in focus. So use that brain of yours and fire up the imagination! Or just make them and see for yourself O:-).
In a time crunch and want to make this recipe easier? I won’t tell anyone if you use a boxed cake mix and a jar of cream cheese frosting. It still gets a personal touch by adding the Oreos and dying the frosting!
HALLOWEEN OREO CUPCAKES
Makes 24 cupkcakes
36 Halloween Oreos (less than one package)
2-1/3 cups all-purpose flour
1 cup unsweetened cocoa powder, sifted
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp unsalted butter, at room temperature
2 cups packed brown sugar
2 tsp vanilla extract
1-1/2 cups buttermilk, at room temperature
8 oz cream cheese, at room temperature
1 stick butter, at room temperature
1 Tbsp vanilla extract
3-4 cups powdered sugar
Orange gel food coloring (or yellow and red)
- Preheat over to 350 degrees. Insert liners into a medium cupcake pan.
- Twist apart 24 Oreos. Place the wafer with filling on it, filling side up, in the bottom of each paper liner (save non-filling sides for another recipe, or crush and use as additional garnish). Cut 12 more Oreos in half for garnish.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy, scraping down the sides of the bowl as needed. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.
- With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until all the dry ingredients have been incorporated, being careful not to overmix.
- Divide the batter between the prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. Transfer the cupcakes to a wire rack and let cool to room temperature.
- Meanwhile make the frosting. In a medium bowl, cream butter and cream cheese until fluffy. Add vanilla extract. Slowly add powdered sugar until desired consistency is reached. Mix in food coloring until well blended.
- Once cupcakes have cooled completely, scoop the frosting into a pastry bag and pipe frosting decoratively on top of the cupcakes. Garnish with Oreo cookie halves.