Baking Junkie

Tag: Oreo

Sunday, December 4th, 2011

Cookies and Cream Bark

I imagine that many of you have been busy baking away in your kitchens. I usually try to spend one long day in the kitchen doing all of my holiday baking at once. Because of my schedule this year that isn’t possible, so I am spacing things out and just baking one thing here and there. My biggest dilemma is trying to find the balance between making all of my traditional goodies and also trying to add in some new recipes as well. I decided to kick things off with something new, and this is the recipe I chose.

It helps that it only requires two ingredients!

I have made various different barks in the past, but not for several years. I loved this recipe because of it’s simplicity, but mainly because of it’s taste. One piece was usually not enough for me. You know that something is good when Derek has to hide it from me! Enjoy!

Cookies and Cream Bark
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15 Oreo cookies, coarsely chopped
1 (12 0z) bag white chocolate chips

Place the chocolate chips in a microwave safe bowl. Microwave in 30 second intervals until melted, stirring after each interval.

Once the chocolate has melted, mix in cookies. Pour onto a cookie sheet lined with wax paper, smoothing out with a spatula. Chill for approximately 10 minutes, or until chocolate has hardened. Remove from wax paper and break into pieces.

Tags: Candy, chocolate, Christmas, No Bake, Oreo, White chocolate

Posted in Misc. | 1 Comment »

Monday, October 3rd, 2011

Peanut Butter Ice Cream Pie

Recipe adapted from Kevin and Amanda

Have you all been getting sucked in to all of the Fall TV shows like I have? I both love and hate this time of the year. While I get a lot of enjoyment out of watching all of these shows, it tends to send my anxiety skyrocketing just trying to fit them all in!

Glee (as some of you may remember) is among my favorites. This season I am also watching Two and a Half Men, Up All Night, The Office, Grey’s Anatomy, Private Practice, Person of Interest, Dexter, and Storm Chasers.

Ok my head is about to explode now.

{Ok, not really, but I am catching up on tv as I type this}.

Do you know what helps fix my anxiety? Chocolate. Lots and lots of chocolate. Chocolate and peanut butter is even better. This pie gives me both.

This was hands down one of the best desserts I made this summer, so much so that I have now made it twice (something that doesn’t happen very often in my kitchen). It starts with a homemade Oreo crust (you could use a premade crust, but I highly recommend the homemade), and next comes the homemade peanut butter ice cream (without an ice cream maker!). Throw in a layer of hot fudge topping, and then top it all off with pieces of Reese’s Peanut Butter Cups, and it really doesn’t get much better than this. Ideally you should wait several hours to let the pie fully set before serving, but I can speak from experience when I say after only about an hour it’s edible Enjoy!

Peanut Butter Ice Cream Pie
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25 Oreos, finely crushed
6 Tbsp butter, melted
1 (14 oz) can sweetened condensed milk
½ cup peanut butter
½ tsp vanilla extract
2 cups heavy whipping cream
1 jar hot fudge topping
23 miniature Reese’s Peanut Butter Cups

Crush Oreos in a food processor. Mix together with melted butter and press into the bottom of a 9 inch pie plate. Place in freezer for approximately 10 minutes.
In a medium sized bowl whisk together the sweetened condensed milk, peanut butter and vanilla extract. In a separate bowl, using an electric mixer on high speed, beat the whipping cream for several minutes until soft peaks form. Fold into the peanut butter mixture.
Remove the Oreo crust from the freezer. Place half of the ice cream mixture on top of the crust. Microwave the hot fudge topping according to directions and pour ¼ – ½ on top of the ice cream. Top with remaining ice cream mixture and more of the hot fudge topping. Coarsely chop the peanut butter cups (add more if you wish) and place on top of the pie. Place in freezer for 6-8 hours prior to serving.

Tags: Candy, chocolate, Ice cream, No Bake, Oreo, peanut butter, Pies

Posted in Ice Cream, Pies | 4 Comments »

Monday, August 22nd, 2011

Oreo Cream Cake

Inspired by and filling recipe from Real Mom Kitchen, cake recipe adapted from Kevin and Amanda, frosting from Hershey’s
There are two times a year that I am guaranteed to make a cake, which means I’m also guaranteed to put a lot of thought into those cakes. The two occasions are my birthday and our anniversary (Derek has never actually requested a cake for his birthday, it’s usually some other sort of treat).

This was my birthday cake and I made this oreo cake for our anniversary.

I used my all time favorite chocolate cake recipe (which I can’t believe I haven’t shared with you guys yet!) I love that it starts with a box of cake mix, but the addition of the pudding, milk and sour cream just takes it to a whole new level. This cake is incredibly moist and flavorful and completely blew me away the first time I tried it. The combination of the chocolate with the Oreo cream filling is fantastic! While it doesn’t taste exactly like an Oreo, you still get the feeling that you are eating one (a giant one nonetheless)!

This cake is not for the faint of heart. It is completely rich and indulgent, and one small piece was usually enough for us. We managed to eat half of the cake before sending it in to Derek’s coworkers, who also gave it rave reviews. There have been several times this summer where I have said the words “this is the best thing I have ever made” and this cake started it all. Enjoy!

Oreo Cream Cake
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Cake:
1 box devil’s food cake mix
1 small package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup milk
1 tsp vanilla

Filling:
1 (8 oz) package cream cheese
½ cup sugar
2 cups Cool Whip
12-15 Oreo’s, coarsely chopped

Frosting:
½ cup (1 stick) butter, softened
⅔ cup unsweetened cocoa powder
1 tsp vanilla extract
3 cups powdered sugar
1/3 cup milk

Preheat oven to 350 degrees. Mix together all ingredients for cake. Batter will be thick. Pour into two well greased 8 or 9 inch cake pans. Bake as directed on box, or until toothpick inserted into center comes out clean. Let cakes cool for 5 minutes in the pan, then remove and place on wire rack to cool completely.

To make filling, beat together the cream cheese and sugar with an electric mixer. Using a large spoon, fold in Cool Whip, then Oreo’s.

For the frosting, melt the butter in a medium sized saucepan over medium heat. Stir in cocoa powder then vanilla. Alternately add the powdered sugar and milk, whisking to spreading consistency.

To assemble the cake, level each cake layer with a serrated knife. Place one cake layer on cake round or serving plate. Spread Oreo filling in an even (thick) layer on top of cake. Be careful not to extend past the edges. Place remaining cake layer on top of filling and press down gently. Use a spatula to remove any excess filling extending past the cake layers. Frost the top and sides of the cake. Serve immediately or refrigerate.

Tags: Buttercream, Cake, Candy, chocolate, Oreo

Posted in Cake | 21 Comments »

Monday, May 16th, 2011

Cookies and Cream Rice Krispie Treats

Recipe adapted from Annie’s Eats

Hello everyone! I am certainly well aware that it has been 3 (three!) weeks since my last post, and I honestly apologize. We spent a long weekend visiting some of our best friends in South Carolina, and ever since we got back life has been nothing but crazy. I decided that in order for me to keep my sanity I needed to take a little break from both baking and blogging, and I am starting to feel refreshed again! My other problem has been a decreased appetite that has been keeping baked goods as one of the last things on my mind (I know, I’m shocked too). That seems to be slowly improving, so hopefully I will be baking more soon!

I also feel the need to mention that life’s craziness doesn’t show signs of letting up soon, so while I am hoping to post more often than once every three weeks, it won’t be back to twice weekly posts until probably August. I do hope you’ll stick around, because I have some fantastic recipes to share with you…starting with this one!

Derek requested Rice Krispie bars last summer when I started the blog, but I felt they were too “boring” to post about. When I saw these bars in Annie’s archives I jumped at the chance to make them.

Confession: These were the first Rice Krispie Bars I have ever made. Ever.

They are a dessert I could usually care less about. These, however, have changed my thinking. Cookies and cream anything ranks way up there with chocolate and peanut butter for me, and these certainly don’t disappoint. Annie added some bittersweet chocolate to the bars, but I preferred them without. While I think these would be great without any topping, that’s what puts them over the edge. Derek likes his Rice Krispie bars huge, so I made a full batch pressed into an 8×8 inch pan. If you like them smaller or are feeding a crowd you could easily use a 9×13 inch pan instead. Enjoy!

Cookies and Cream Rice Krispie Treats
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5 Tbsp butter
1 (10 oz) bag mini marshmallows
6 cups Rice Krispies
2 cups coarsely chopped Oreos
1 cup finely chopped Oreos
1 ¼ cups white chocolate chips

Melt butter in a large saucepan over medium high heat. Once butter is melted add marshmallows and stir until combined. Remove pan from heat and gently stir in Rice Krispies and coarsely chopped Oreos. Mixture will be thick. Press into a greased 8×8 inch pan (for thicker bars) or 9×13 inch pan (for thinner bars).

Cut bars into squares once they have completely cooled. Place chocolate chips into a glass bowl and set on top of a small pot of boiling water to create a double boiler. Stir chocolate frequently until melted and smooth. Dip the top of each bar into the white chocolate and then immediately into the finely crushed oreos. Set aside and let chocolate set before eating.

Tags: Bars, chocolate, No Bake, Oreo, White chocolate

Posted in Bars | 7 Comments »

Sunday, January 9th, 2011

Cookies and Cream Ice Cream

I live in Minnesota, and January in Minnesota is C.O.L.D. Not only is it cold, but it is bitterly cold. The last thing a lot of people think of when it is this cold is eating ice cream, but I’ve never let that stop me before. My mother-in law gave me an ice cream attachment for my KitchenAid mixer for Christmas and I knew I wouldn’t be able to wait for warmer weather to use it for the first time.

On the various different food blogs I read, most of the ice cream recipes come from David Lebovitz, so I knew this was where I needed to start. I had a really hard time deciding on exactly what flavor I wanted to try first, but I finally settled on cookies and cream. This was one of the staples of my childhood and to this day is still one of my favorite flavors. I adapted David’s basic vanilla ice cream recipe and added chopped Oreo cookies.I didn’t have any vanilla beans so I just used the vanilla extract, and I thought the flavor was still great. It’s truly hard to put into words just how delicious this recipe is!

I never realized how much of a time intensive process making ice cream is, but it is well worth it in the end. Everything I have read recommends fully chilling the custard in the refrigerator overnight for the best results. This doesn’t make a huge quantity of ice cream (about 1 quart) so it only took about 15 minutes in my ice cream maker. The consistency will be very much like soft serve (which is how I like my ice cream). Be sure to have the cookies chopped and ready, or you will have a melted mess on your hands. I hand chopped my cookies instead of using a food processor, and I think the larger chunks add a lot of great flavor. The ice cream will be best served after being in the freezer for a few hours. Unfortunately this doesn’t lend itself to being a great last minute dessert, but the time put in it is well worth the taste. Enjoy!

Cookies and Cream Ice Cream
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1 cup whole milk
Pinch of salt
¾ cup sugar
2 cups heavy whipping cream
5 egg yolks
1 tsp vanilla extract
18 Oreo cookies, chopped (more or less to taste)

Set up an ice bath by placing ice water into a large bowl. Pour the heavy whipping cream into a smaller bowl, then place the small bowl in the ice bath of the larger bowl.

Heat the milk, salt and sugar in a medium saucepan over medium high heat. Do not let the mixture boil. In a small bowl whisk together the egg yolks. Pour some of the heated milk mixture into the egg yolks, whisking the entire time. Pour the warmed egg yolks back into the saucepan with the remaining milk. Cook over medium low heat, stirring constantly until the mixture begins to thicken (about 10-15 minutes).

Pour the custard into the cream and stir until cooled. Add the vanilla extract. Cover and chill overnight in the refrigerator.

Remove the custard from the refrigerator and freeze in your ice cream maker according to manufacturers instructions. Meanwhile, coarsely chop the Oreo cookies. Once the ice cream is ready stir in the cookie pieces. Place in a freezer safe, airtight container and place in freezer for several hours before serving.

Tags: Ice cream, Oreo

Posted in Ice Cream | 5 Comments »