Wednesday, October 5, 2011

Holy Cookie! The Wrapped Oreo

Found this recipe on Pinterest and knew I had to try it! It's hard to say who first came up with it, because it's all over the blogs now, but Picky Palate claims to be the first (and she has great pictures), so I'll give her the credit :)

Now, I don't know that this will go on my list of cookies to make again and again- mostly cause they're REALLY sweet, not that that's a bad thing- but they sure are fun!

Oreo Stuffed Chocolate Chip Cookies
1/2 cup Butter
3/4 cup light brown sugar
1 cup granulated white sugar
2 eggs
1 tablespoon pure vanilla extract
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz chocolate chips
Oreo Cookies (about 24)

1.Preheat the oven at 350 degree F. Line a baking sheet with parchment paper.
2.In a mixing bowl, beat the butter and sugars until well combined.
3.Add in the egg and vanilla extract and mix well.
4.In another mixing bowl whisk together the flour, salt and baking soda.
5.Gradually add this dry mixture into the wet mixture, along with chocolate chips, until combined.
6.Take a scoop of the dough and place on top of the oreo cookie. Take another scoop and place on the bottom of the oreo cookie.
7.Press lightly between your palms and seal the edges together by pressing and cupping the cookie on your palm.The oreo cookie should be completely inside the dough with all the edges sealed.
8.Place the cookies on the prepared baking pan, an inch apart.
10.Bake for 10-12 minutes or until the sides start turning brown.
11.Cool in the baking pan for at least 5 minutes, since the cookies will be really soft when you take out them from the oven.
12.Transfer them to a wire rack and cool completely before you store them in an air tight container.

Tuesday, December 1, 2009

Carmel Apple Cheesecake Pie

(Thanks to Annie's Eats and Rachel L. who found this amazing recipe!)

This seriously ranks up there with the best desserts I've ever made!
The only change I might possibly make: If you're really a cheesecake fan, double the cheesecake layer (it should still fit in the 9" pan) because as it is the cheesecake is a very thin layer.

Caramel Apple Cheesecake Pie

For the crust:
1½ cups graham cracker crumbs
3 tbsp. sugar
½ tsp. cinnamon
5 1/3 tbsp. unsalted butter, melted
½-¾ cup caramel
1 cup chopped pecans

For the apple filling:
5 tbsp. unsalted butter
½ cup light brown sugar, tightly packed
¼ tsp. salt
1 tsp. cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced

For the cheesecake:
8 oz. cream cheese
¼ cup sugar
1 tsp. vanilla extract
1 large egg
1 tbsp. freshly squeezed lemon juice

For the topping:
¾ cup heavy cream
3-4 tbsp. confectioners' sugar
¼-½ cup caramel
Chopped pecans

To make the crust, preheat the oven to 375° F. Line the bottom of a 9-inch round springform pan with parchment paper. In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed. Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan. Bake for 6-8 minutes, until golden in color. Let cool for about 10 minutes. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. Refrigerate the crust while you prepare the filling.

To make the apple filling, melt the butter in a large skillet over medium heat. Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling. Mix in the apple slices and toss well to coat. Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes. Let cool for a few minutes and pour into the prepared pie shell. Set aside.

Reduce the heat of the oven to 350° F. To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust. Bake until a knife inserted in the center comes out clean, about 30 minutes. Remove from the oven, transfer to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours.

To serve, carefully remove the sides of the springform pan. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners' sugar on medium-high speed until stiff peaks form (being careful not to overbeat.) Spread gently over the top of the chilled cheesecake layer. Top with dollops of caramel sauce and swirl with a knife to create a marbled effect. Sprinkle with a handful of chopped pecans if desired. Slice with a long, thin knife to serve.

Tuesday, May 12, 2009

Sprinkles' Strawberry Cupcakes

Thanks to Sprinkles' Bakery in L.A. (via Martha Stewart)

*Very mild strawberry flavor, so yummy (especially the frosting)! I did mini cupcakes for a bunch of preschoolers and they were really cute!

2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Sprinkles' Strawberry Frosting (recipe follows)
1) Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
2) In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
3) With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
4) Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Frosting Ingredients (for 1 dozen cupcakes)
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Wednesday, February 11, 2009

Homemade Coconut Ice Cream

I've been kind of obsessed with coconut lately, so this was a perfect one for me to try out my "new" ice cream maker (My mom got it for us 2 Christmas ago and still hadn't used it!) Sometimes homemade ice cream tastes like frozen whipped cream to me, but this one was great! A good texture and excellent flavor (if you like coconut, of course).

Coconut Ice Cream

by Bruce Weinstein

1/2 cup shredded sweetened coconut
1 cup sugar
3 large eggs
1 teaspoon cornstarch
1/4 teaspoon salt
1 cup half-and-half (or I used evaporated milk because I had it on hand)
1 1/2 cups unsweetened coconut milk
1 cup heavy cream
2 teaspoons vanilla extract

Preheat the oven to 400 degrees F. Spread the coconut on a baking sheet lined with aluminum foil. Place in the hot oven for 3 to 5 minutes, or until the coconut turns a light brown. Remove from the oven and allow to cool.

In a medium mixing bowl, beat the sugar into the eggs with a hand held mixer (or wire whisk) until thickened and pale yellow. Beat in the cornstarch and salt. Set aside.

Combine the half-and-half with the coconut milk in a heavy medium-sized saucepan. Bring to a boil over medium heat. Remove from the heat and slowly beat the hot liquid into the eggs and sugar. Briefly rinse your saucepan and rub dry with paper towel or cloth.

Pour the eggs, sugar, etc mixture back into the saucepan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.

Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, about five minutes, then stir in the toasted coconut, heavy cream and vanilla. Cover and refrigerate until cold (about 5 hours) or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. (The mixture should be about 1 quart) When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 3 hours. (We froze ours overnight and had perfect, scoopable ice cream the next day.)

Friday, January 23, 2009


I can't believe I haven't posted this recipe yet. I love making these for people because I make them HUGE, so they're really exciting to recieve as a gift or a thank-you. Thanks to Audra Croft for the original recipe, I have altered it slightly to fit my tastes. And you may want to play around with the nuts and chocolate and find your favorite. I choose to use equal parts white chocolate and bittersweet chocolate, because I think they complement each other nicely, but feel free to try semi-sweet chocolate, M&M's, or a different type of nuts to make them your own.

(If you make these cookies as big as I do, this recipe makes about 3 dozen)

2 cups butter, softened
2 cups sugar
2 cups firmly packed light brown sugar
4 large eggs
2 teaspoons vanilla
4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
5 cups uncooked regular oats
2 cups (12 oz.) bittersweet chocolate chips
2 cups (12 oz.) white chocolate chips
2 cups chopped pecans

Cream butter and sugar till light and fluffy.
Add eggs one at a time and vanilla.
Sift together flour, baking soda, baking powder, and salt and gradually add to butter mixture.
Stir in oats, chocolate and nuts.
Shape cookie dough into 3-inch balls, 2" apart. Flatten each ball to a 2.5" circle. (For me this means they are so big I can only fit 6 at a time on the baking sheet) Bake at 375° for 10 minutes or until lightly browned.
Cool slightly on baking sheets before removing, then finish cooling on a wire rack.

Tuesday, November 25, 2008

Crumb-Topped Pumpkin Pear Tart

This recipe didn't sound that great to me, but I had all the ingredients and wanted to make something seasonal without repeating Thanksgiving's Pumpkin pie. I turned out really good! I might even like it better than regular pumpkin pie!

From a Nestle cookbook

1 cup flour
1/2 teaspoon salt
6 tablespoons cold butter
3 tablespoons ice water
Pear Layer
2 medium-sized pears, peeled and thinly sliced
2 tablespoons sugar
2 teaspoons flour
1/4 teaspoon cinnamon
Pumpkin Layer
2 eggs
1 1/2 cups canned pumpkin
1 cup evaporated milk
1/2 cup sugar
2 tablespoons butter, melted
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
Crumb Topping
1/2 cup flour
1/3 cup chopped walnut or pecans
5 tablespoons sugar
3 tablespoons butter, softened

Crust: Mix flour and salt in a medium bowl; cut in butter with a pastry blender until crumbly. Gradually stir in water until flour is moistened (adding more if needed). Wrap tightly in plastic wrap. Refrigerate 30 minutes or until ready to use. Let dough sit on couter 5-10 minutes to warm up then roll into a circle big enough to cover your tart pan. Transfer to 10 or 11 inch tart pan with removable bottom and trim edges.
Pear Layer: Combine pears with sugar, flour and cinnamon. Toss and layer in the bottom of the tart shell.
Pumpkin Layer: Combine eggs, pumpkin, evaporated milk, sugar, butter, cinnamon, salt and nutmeg in a bowl; pour mixture over pears.
Bake in preheated 375 degree oven for 25 minutes. Remove from oven and sprinkle with the topping.
Crumb Topping: combine flour, nuts, and sugar in a bowl cut in butter with a pastry blender.
Bake for 15 minutes more. Cool, then remove side of tart pan and serve.

Tuesday, July 8, 2008

Rocky Road Tart

This was a fabulous recipe. Perfect for a party as it's big and you can't eat more than a slice (or 2 if you've got a sweet tooth like me). It looks like candy poured into a crust and hardened, but it's actually very creamy and soft, heavenly.
(I used Hershey's Special Dark Chocolate Chips, but the better the chocolate the better the flavor)

8 ounces graham crackers (about 15)
2 tablespoons sugar
1/4 teaspoon salt
½ cup unsalted butter, melted

15 ounces bittersweet chocolate
1 3/4 cups heavy cream
2 large egg yolks, lightly beaten
2 cups mini marshmallows
1 cup salted almonds with skins, lightly toasted

3/4 cups mini marshmallows
1/4 cup salted almonds with skins, lightly toasted and coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped (about 1/3 cup)

Make crust: Preheat oven to 350 degrees. Process graham crackers, sugar, and salt in a food processor until finely ground. Transfer to a medium bowl, and stir in melted butter. Mix until combined.
Pour mixture into a 10-inch tart pan or springform pan. Press crumbs with your hand or the bottom of a glass to form an even layer on bottom and up sides of pan. Bake until crust just starts to turn golden brown, about 15 minutes. Let cool completely on sheet on a wire rack.
Make ganache: Melt 10 ounces bittersweet chocolate in a large heatproof bowl set over a pan of simmering water; keep warm. Meanwhile, bring cream just to a simmer in a medium saucepan over high heat; remove from heat. Whisk 1/4 cup hot cream into the beaten egg yolks, then whisk the yolk mixture into the remaining cream in saucepan. Whisk cream mixture into the melted chocolate, and set the ganache aside.
Coarsely chop remaining 5 ounces bittersweet chocolate, and transfer to a large bowl. Toss in 2 cups mini marshmallows and 1 cup whole toasted almonds. Scatter mixture all over bottom of cooled crust. Reserve 1/2 cup ganache for topping, and pour the rest evenly on top of the filling (do not overfill the crust). Refrigerate tart, uncovered, while you make the topping. Meanwhile, cover reserved ganache with plastic wrap, and set aside at room temperature.
Make topping: Toss together 3/4 cup mini marshmallows, 1/4 cup chopped toasted almonds, and 2 ounces chopped bittersweet chocolate; sprinkle over filling. Drizzle reserved 1 cup ganache over tart, and refrigerate 10 minutes more before cutting into slices. Tart can be refrigerated, covered, up to three days.