Posts Tagged ‘Oreo’

So I am not quite sure what to call these little gems of deliciousness.

They have all my favorites in them….

Oreo….check

Chocolate….check

Peanutbutter…..check

Toffee…..check

All the basics in one bar shaped magnificent-ness treat.

And yes, I do quite enjoy making up words. They make life funner.

First, make your Oreo Cookie crust.

Yes I did use cut up ziplock bags to line my pan. I was out of parchment paper and you know my love of going to the store for little things…..not!

It actually worked out fantastic.

Then layer on your Peanut butter.

This is the same filling/ layer I used in the Chocolate Peanut Butter Hearts

Pop it into the freezer for about 10 min and get working on the final top layer of melted chocolate. This one is hard to make…..In a large bowl, melt your chocolate chips.  Supper difficult huh?

Sprinkle with toffee bits or peanuts

Stick it back into the freezer. Once hardened, cut up and gobble up.

Simple, Easy, and delish.

See if they will last longer in your house than they did in mine. Our record is 1 day.

Peanut Butter & Cookie Bars

Ingredients

• ½ cup sugar
• 1 pkg (3 cups) Oreo’s, crushed
• ½ cup (1 stick) butter, softened
• 1 jar (16 oz) creamy Peanut Butter
• ½ stick (1/4 cup) butter
• 1 tsp vanilla
• 2 ½ cups powdered sugar
• 2 cups semi sweet chocolate chips
• 1 cup toffee bits

Directions

1. Line a 13×9 inch-baking dish with parchment paper.
2. In a large bowl combine Oreo crumbs, 1 stick of butter and ½ cup sugar until fully incorporated. Press into pan. Pop in freezer.
3. Meanwhile in a large pot melt peanut butter and butter. Once melted remove from heat and add vanilla. Mix in powdered sugar.
4. Remove pan from freezer and pour peanut butter mix over. Pop back in freezer for about 10 min, or until firm.
5. In a microwave safe bowl, melt chocolate chips in 30-second increments (stirring in between).
6. Pour over peanut butter and sprinkle with toffee bits. Stick back in freezer until firm.
7. Cut and serve. Store in fridge.

When I heard that Steph over at Stephsbitebybite.com was hosting a bake sale for the Leukemia & Lymphoma Society, I knew I had to get involved.

I admire Steph not only for raising money for a great cause, but she is running in the San Diego Rock n Roll Marathon. I can barely get up the gumption to run to the mail box . Running a marathon is defiantly on my bucket list.

The reason I so desperately wanted to get involved with this particular bake sale is, a short few months back my husbands incredibly sweet and beautiful aunt died from Leukemia. She was far to young.

She is desperately missed and thought of everyday.

So I have decided to donate some of my goods….baked that is

Make them

Malinda wasn’t much of a sweets person (she had much better will power than I), but when she did indulge she enjoyed lemon cookies, ginger snaps and red velvet cake.

Bake them

I too am a red velvet cake lover. So I made these little guys….Red Velvet Cookie Muffins w/ Brown sugar cream cheese icing….hello starchy pants, how u doin?

Frost Them

I hope I did her proud and I hope you enjoy.

Please, Please Please check out Steph’s site and donate to this wonderful bake sale (Friday, May 13th)

***Please remember to also check out Baking and Cooking, A tale of two loves Bake Sale benefitting Relay for life, May 2nd. I will be donating my Oreo Sugar Cookies.

Both are incredible causes.

Red Velvet Muffin Cookies

Adapted from How Sweet Eats

Ingredients

• ½ cup butter
• ½ cup sugar
• ½ cup brown sugar
• 1 egg
• 2 tsp vanilla
• 1 ½ cups all purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 1/3 cup cocoa powder
• 1 teaspoon red food coloring
• 1 Tbsp Almond milk (regular will work fine too)
• ½ pkg Oreo Cookies, crushed into fine crumbs
• 1 pkg (8 oz) cream cheese, softened
• ¾ cup Brown Sugar
• ¼ cup (½ stick) butter, softened
• 1 tsp vanilla
• ½ tsp cinnamon
• 2 cups powdered sugar

Directions

1. Preheat oven to 375. Liberally grease and flour (or use paper liners) a mini muffin tin.
2. Cream butter and sugars together until fluffy. Add egg and vanilla and combine until smooth.
3. Beat in red food coloring. Stir in cocoa, flour, baking soda and salt until just combined.
4. In the bowl of a food processor combine Oreo cookie crumb and ½ (4oz) cream cheese until well combine
5. Using a medium (1.5 Tbsp) cookie scoop, scoop out cookie dough into each cup of the mini muffin pan. Gently form up the sides creating a depression.
6. Take some of that Oreo goodness and scoop about 1 -1 ½ teaspoonfuls into the cookie dough cup.
7. Take a small amount of cookie dough and place on top and pinch together
8. Bake for 10-12 minutes. Remove and let cool.
9. For frosting, combine remaining cream cheese (4 oz), brown sugar, ¼ cup butter, vanilla and cinnamon. Once fully combine, add in powdered sugar ½ cup at a time.
10. Put in a gallon sized Ziploc bag, cut off the one of the corners and frost cooled cookie muffins.

So in order to get on the best side possible of my darling husband, so that I can get a new camera , I have been making some of his favorites.

The best way to a mans heart is thru his stomach…right

So here is one of his top desserts.

First up, the Oreo cookie crust.

Process 1 package of Oreo’s (reserve 2 cups of crumbs) and mix with melted butter and sugar. Press into the bottom of dish.

After about 10 min in the freezer it is time for the ice cream. This particular time I used plain old vanilla bean, but next time I am going to try a caramel.

Pop back in the freezer to firm up, about 2 hours. Meanwhile make the fudge layer. You are going to want to let this cool to room temp.

Remove ice cream from freezer and smother on chocolate sauce. Then sprinkle with peanuts.

Pop back in the freezer yet again for about 1 hour to 30 min. And top with deforested frozen whip topping (i.e. cool whip)

And sprinkle with reserved cookie crumbs.

Stick in freezer (and store in freezer).

Ultimate Ice Cream Dessert

Ingredients

• 1 pkg ( 16.6oz) Oreo Cookies
• ½ cup butter, melted
• ½ cup sugar
• ½ gallon ice cream, softened
• 2 cups powdered sugar
• 1 cup semi-sweet chocolate chips
• 1 tsp vanilla
• ½ cup butter
• 1 can (12 oz) evaporated milk
• 1 ½ cups peanuts
• 1 carton (8 oz) frozen whip topping, thawed

Directions

1. In a food processor, process your Oreos into crumbs.
2. Combine 2 cups of cookie crumbs, ½ cup melted butter and sugar in a medium bowl. Press into the bottom of a 13×9 inch dish. Freeze 10 min.
3. Spread ice cream over frozen crumb bottom. Freeze again until firm, about 2 hours.
4. Meanwhile, in a small saucepan, combine powdered sugar, chocolate chips, ½ cup butter and evaporated milk. Bring to a boil for 5 min, stirring occasionally. Remove from heat and stir in vanilla. Set aside to cool to room temp.
5. Once ice cream layer is frozen and chocolate sauce is cooled, pour chocolate sauce over ice cream. Sprinkle with peanuts and freeze again for about 30 min. or until firm.
6. Spread whip topping over top and sprinkle with remaining cookie crumbs. Freeze once again.
7. Store in freezer. Serves 12-16 people.

If you haven’t noticed my problem with Oreo and with Pancakes.

My kids LOVE pancakes so I really try to switch it up for them. And Oreos, well they are just plain good.

I can not, for some strange reason, stand to eat Oreos whole. I have to break them apart and eat the inside….then and only then I will put them back together and eat them as a sandwich. Weird I know. The super funny thing is though that my kids eat them the exact same way.

Any ways enough of my ramblings on to the goods.

Here is your line up….

I picked some of this up at Trader Joes and wanted to give it a try.

It gave the pancakes a nice chewy texture. I was worried it would make them taste funny, but I couldn’t taste it at all. The back of the bag says you can substitute 1/2 of the flour in your recipes with this stuff. AWSOME!!!!! Great for watching your carb intake.

Good stuff.

So first up, pre heat your griddle. I did mine to 300; or just put your pan on low if doing it on the stove.

Then put all your dry ingredients into a large bowl (except the Oreos).

Add your wet ingredients and mix well.

Fold in your Oreos until fully incorporated.

Pour about 1/3 of a cup on to your heated pan/griddle.

Cook….flip and cook some more until done.

Stack on a plate and enjoy with your favorite syrup.

They got a double thumbs up from the kiddos.

Oreo Pancakes

Ingredients:

1 ½ cups flour

¾ tsp baking powder

¼ tsp salt

1/3 cup Almond Meal/Flour

1 Tbsp Honey

2 eggs

1 cup milk

2 tsp vanilla

1 cup Oreos, crushed

Directions:

1. Preheat your griddle or pan (I preheated mine to 300)
2. In a large bowl combine your dry ingredients (flour, baking powder, Almond meal and salt). Gently stir until combine.
3. Add your wet ingredients (honey, vanilla, eggs, milk)
4. Mix and stir until fully incorporated. You may need to ad a bit more milk until desired consistency.
5. Fold in Oreos.
6. Butter (or oil) your griddle and pour about 1/3 cup of batter on to griddle.
7. Cook until bubbles start to form and flip.  Cook for about 2 more min. Remove.

These were made in honor of my brother-in-law.

He is an incredible baseball player. And has a freakish obsession with Oreos. I made these in hopes that he will remember us little people when he is a famous baseball player…..if not I have a few black mail things I can pull out

First just make your basic sugar cookie dough( I made a few adjustments to the original sugar cookie dough, see below). And add in crushed Oreo. Thats it….seriously thats it.

Oreo Sugar Cookie

Ingredients:

• 1 ½ cup butter, softened
• 2 cups sugar
• 2 eggs
• 5 tsp vanilla
• 2 tsp almond extract
• 3 cups flour
• 1 tsp salt
• 1 tsp baking powder
• 1 cup crushed Oreo cookies

Directions:

1. Preheat oven to 350
2. In a large bowl, cream butter and sugar.
3. Add eggs, vanilla and almond extract. Mix until fully incorporated.
4. In a large Ziploc bag put flour, salt and baking powder. Close bag and shake until combine.
5. Snip off tip of Ziploc bag and slowly pour in to butter and sugar mixture. Mix until fully combine.
6. Fold in crushed Oreo’s
7. Scoop by the tablespoonful onto a lined baking/cookie sheet
8. Bake for 10 min
9. Remove and let cool.

Because today is my (gulp) birthday…dun dun dun dun….I am going to enjoy and indulge on these little angles.

Oh me oh my these little guys are fab-ooo

I had my little kitchen helper help me out too.

First step…. Make the filling…The Oreo truffle filling (drool).

Next make up your cupcake batter. This is HANDS DOWN the BEST batter ever. I will take on anyone with this one.

Then place one scoop of this batter into each lined cupcake spot in your cupcake pan.

Place about 1 Tbsp of you delectable Oreo Truffle (if you haven’t eaten it all already) on top.

Top with another scoop of cupcake batter.

Carefully spread this out so the truffle is fully enrobed.

Bake them for about 18-20 min. Remove and let cool.

While these are cooling lets get the frosting ready.

Place the other 1/2 of your Oreos into a Ziploc bag and give them a good crush. Get your frustration out on them.

Fold the crushed up Oreos into your frosting. And dump into a gallon Ziploc bag.

Snip of one of the corners and squeeze out to frost each cupcake.

If you have any crushed Oreos left you can sprinkle them on top

Pure delicious heaven……

Cookies and Cream Cupcakes

Adapted from Brown Eyed Baker

Ingredients

• 1  package (16.6oz) Oreo Cookies
• 1 package (8 oz) Cream Cheese, softened
• ¼ cup mini chocolate chips
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon table salt
• 1 stick butter, softened
• 1 large egg
• 2 large egg yolks
• 1 vanilla bean, split and scraped to remove seeds
• 2 Tbsp Vanilla
• 1 tsp almond extract
• 2 Tbsp Milk

Directions

1. Heat oven to 350 degrees F.
2. Line muffin/cupcake tin.
3. In a food processor blend ½ of the Oreo cookies and all the cream cheese until fully incorporated and a paste forms. Add in your chocolate chips and process until fully incorporated. Set aside in the fridge.
4. In a large bowl cream butter sugar, eggs, vanilla, almond and vanilla bean.
5. Whisk together flour, baking powder, and salt in a large bowl.
6. Slowly incorporate dry mix with wet mix.
7. Scrape down sides of bowl with rubber spatula
8. Mix in Milk.
9. Place about 1 Tbsp of batter in each cup. Remove Oreo Truffle mix from fridge. Take about 1-2 tsp of Oreo mix and place on top of batter in each cup. Add another tablespoon of cupcake batter and spread out to encase the truffle.
10. Place in oven and bake for 20 min.
11. Remove the cupcakes and let cool. Frost when completely cooled

Best Frosting Ever

from The Pioneer Woman

Ingredients

• 5 tablespoons flour
• 1 cup milk
• 1 teaspoon vanilla
• 1 cup butter
• 1 cup granulated sugar
• ½ a pkg of Oreo’s, crushed

Directions

1. In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. It must be completely cool before you use it in the next step. Stir in vanilla.
2. While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left.
3. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.
4. Fold in the crushed Oreo’s.
5. Place any frosting that you haven’t eaten, into a gallon size Ziploc bag. Snip of a corner and squeeze out to frost.