Dealing with life is a piece of cake.

Posts tagged ‘Oreo’

A slice of self-sufficiency (with a dash of Baileys).

IMG_1730

Generally, I’m a happy gal.

But sometimes, things upset me. I’m not a robot.

Animal cruelty. That upsets me.

Driving below the speed limit on the freeway. That upsets me. (I’m talking to you, dude from earlier today!)

Crocs. Crocs definitely upset me.

When someone implies that being independent is a bad thing. This upset me…just a few days ago.

I believe that being independent means that I know what I want, I will do what it takes to get it, and then I’ll have the satisfaction of knowing that am responsible for my success.

Is that so wrong? I think not.

However, I will admit that there is a sliver of bitterness that comes with this independence. I like to think of myself as a strong person, but even the Hulk is let down occasionally. If you get hurt, you get stronger.
Kate smash!

But this toughness doesn’t go down to my core. Sometimes I can be a huge mush ball. Seriously. It’s embarrassing. Hulk-ish outside. Care Bear inside. What kind of messed-up genetic mutation is that? And here’s a secret…my Care Bear inside seeps through a lot. (Don’t tell.)

Ironically, the day before I was “accused” of being Miss Independent I had a long talk with my grandma about this very thing. Allow me to quote her:

“Of course you care about other people. But take care of yourself first, because how you feel about yourself directly affects the people you care about. And on top of that, be who you want to be. Who you are is beautiful. If someone doesn’t like it, who gives a sh*t anyway. You’re the one who has to live with yourself for the rest of your life.”

I’ve said this before, but that woman is my hero.

She’s spot on, though. I take care of myself because I want to take care of you! And I think I take care of you very well……

Enter: Baileys Cheesecake. *angels sing*

IMG_1729

I made this especially for you. I know that you love cheesecake as much as I do, and I took a wild guess that you, too, hold a special place in your heart for Baileys Irish Cream.

The airy cheesecake filling is sandwiched between an Oreo crust and an espresso whipped cream.

Holy boozy baking, Batman. This is good stuff.

I encourage you to be independent and make this cake on your own. When you bite into it for the first time, I guarantee you’ll get that feeling of self-satisfaction I’ve been ranting about.

IMG_1726

Baileys Cheesecake with Espresso Whipped Cream Topping

Crust:

2 1/2 cups crushed Oreos
7 tbsp melted butter
1/4 cup sugar

1. Preheat oven to 325 degrees.

2. Mix all ingredients together in a small bowl.

3. Press mixture into the bottom of a 9-inch springform pan.

4. Bake for 7-11 minutes. Set aside.

Filling:

24oz whipped cream cheese
1 2/3 cup sugar
5 eggs
1 cup Baileys Irish Cream
1 tbsp vanilla

1. Beat cream cheese on high until smooth.

2. Gradually add sugar.

3. Add eggs, one at a time.

4. Add Baileys and vanilla.

5. Once completed blended, pour mixture on top of crust.

6. Bake for 1 hour and 20 minutes. Place a pan of water on the bottom rack to keep the cheesecake moist.

The cheesecake will rise, but once it starts to cool it will fall. If it cracks, no need to worry, because you’re about to cover it with whipped cream.

Espresso Whipped Cream:

1 1/4 cup heavy whipping cream
1/4 cup confectioners’ sugar
1 tbsp vanilla
1 1/2 tsp espresso powder

1. Beat whipping cream on high until it starts to thicken.

2. Add sugar and vanilla.

3. Once blended, add espresso powder.

4. Top the completely cooled cheesecake with the whipped cream. Drizzle with chocolate and chocolate shavings.

5. Eat the shiznit out of the cake.

IMG_1727

Bon Appétit!

Advertisements

Have your cake and eat it too…with cookies…and peanut butter.

I did something fabulously sinful.

It was dirty.

It was wrong.

It was down-right filthy.

I want to tell you about it, but even the thought of it makes me blush.  Brace yourselves, and cover your children’s eyes…

What the h-e-double hockey sticks is this?!  Well for starters, it’s a cupcake…duh.  More questions?  No problem, I have answers.

Yes, that’s a chocolate cupcake.  Yes, it’s filled with peanut butter cookie dough, and yes, that’s cookies n’ cream cream cheese frosting.  Your questions are oddly specific – smarty pants!

I’m in love with the idea of filling cupcakes. As if cupcakes weren’t great enough on their own (which they totally are), some genius had to go along and just cut a hole in one and put more sugary goodness inside!  Man, I wish I was that innovative.

Boom.  It’s like magic.  Corer goes in, twist, the cupcake comes out.  Looking for a cupcake corer?  You can find one at Williams-Sonoma.  You can find one elsewhere, but if you get it there you also get to browse around at all of the nifty things they have!  Win.

This cupcake is simple – if you like Oreos, you’ll enjoy this.  If you like peanut butter cookies, you’ll enjoy this.  If you like chocolate cake, you’ll enjoy this.

I’m only keeping your marvelous taste buds in mind when I make these things, you know.

The chocolate cake recipe is easy as pie.  The cookie dough isn’t really cookie dough (for baking) at all, considering it doesn’t contain any of the stuff that will make you sick if you eat it raw.  So if you’re feeling hungry during baking (which, hellooo, always happens), you may nibble.  What am I saying?!  Was I just rationing your cookie dough intake?  I’m sorry.  Don’t nibble…you can munch. By the spoonful, if you feel so inclined. (Not by the handful though, let’s keep it classy, people!)  I won’t judge you.  I’ll just grab a spoon and help you polish the bowl off.  Then I’ll go halfsies with you at the grocery store when we’re buying new ingredients to remake the dough.

Do I sense a vicious cycle?  Nahhh.

Well okay yeah maybe a little bit…

Peanut Butter Cookie Dough filled Chocolate Cupcakes with Peanut Butter Cookies n’ Cream Cream Cheese Frosting

Chocolate Cupcakes
recipe slightly adapted from Organic and Chic

2 1/4 cups flour
2 cups sugar
1 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla extract
2/3 cup veggie oil
2 tsp apple cider vinegar
1 tbsp coffee
2 cups cold water

1. Preheat the oven to 350 degrees and line cupcake pans.

2. Sift the flour, sugar, cocoa powder, baking powder, and salt in a large bowl. Set aside.

3. Whisk vanilla, oil, vinegar, and water in a separate bowl.

4. Slowly add the wet mixture to the dry, being careful not to overmix. It is not a thick batter that most recipes produce. This is a-okay.

5. Fill cupcake liners 2/3 full, and bake for 20-24 minutes, or until an inserted toothpick comes out clean.

6. Cool the cupcakes in the pan for 5-10 minutes, then transfer them to a wire rack and allow them to cool completely. Place them in the freezer until you’re ready to assemble.

Peanut Butter Cookie Dough

1 stick (1/2 cup) unsalted butter
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/3 cup + 1 tbsp sugar
1/2 cup packed brown sugar
2 tsp vanilla
2-3 tbsp peanut butter (to taste…if you really like peanut butter, like me, you’ll use 3ish going on 4.)
1 tbsp Oreo crumbs (finely ground)

1. Cream butter and sugars together until fluffy.

2. Beat in peanut butter, and stir in vanilla.

3. Whisk flour, baking powder, salt and Oreo crumbs until thoroughly combined.

4. Pour dry mixture into the wet mixture, stirring until completely combined. Feel free to add chocolate chips or larger cookie chunks if you’re feeling extra indulgent.

…ASSEMBLY…

1. Core the frozen cakes using a cupcake corer or small spoon.


–> Why frozen? Less crumbs and easier to handle. Plus really cold chocolate cake is heavenly. And what else are you going to do with those miniature cylinders of cake? Throw them out? I’ll disown you. Just kidding, I could never do that. But I will give you the silent treatment for a good 5 minutes. Oh yes, I’ll go there.

2. Transfer the cookie dough to a frosting bag or ziplock bag and cut a small bit off the corner of the bag, as if you were about to frost a small cupcake.  The hole should be about the size of a dime.

3. Squeeze dough in the center of the cupcakes until they’re full. You’ll know when that is, because it will start to overflow at the top. After a few you’ll get a feeling of when they are full and you’ll have less spillage (not that a little overflow of cookie dough is a bad thing).

Peanut Butter Cookies n’ Cream Cream Cheese Frosting
(this is enough to liberally frost 24 cupcakes)

16 oz cream cheese
5 tsp vanilla extract
3 1/2 – 4 cups confectioners’ sugar
1 tbsp peanut butter
1/2 cup crushed Oreos

1. Beat cream cheese, peanut butter and vanilla until combined.

2. Add confectioners’ sugar and beat just before you’ve reached desired consistency.

3. Add crushed Oreos and combine on high until thoroughly combined and frosting is a thick consistency.

4. Do yo thang and frost them cupcakes!

Bon appétit!

Goodness, gracious, great balls of…cookies!

If you don’t like doing dishes, don’t make this recipe.

If you don’t like wiping chocolate off of counters, the floor, and random crevices, don’t make this recipe.

If you don’t like using your hands and getting a little really messy, don’t make this recipe.

But if this looks good to you…

…ignore EVERYTHING I just said, and MAKE THIS RECIPE!!!

I stumbled upon the idea of these from How Sweet It Is, and was thrilled by the concept. Cookie dough, without eggs? That means you can eat as many of these as your little cookie-dough-loving heart desires without getting sick (unless you just plain eat too many…but that’s another issue).

And despite the fact that I made a huge mess, they’re really easy to make.  It’s a simple combination of basic CC cookie ingredients.  As usual, I had a bit of a baking speed-bump while putting these together – I ran out of flour.  Luckily, I was only about a half-cup shy, so it didn’t make a huge difference, and to be honest, the lack of flour made the texture more cookie-doughish, which is what I was hoping for anyway. It’s just sticky. It was only later, after the dough had chilled and I had dipped a few in chocolate, that I discovered the ease of rolling them into balls. Oh well. I don’t discriminate against ugly food. It all tasted equally delicious.

Ready for the recipe? Well you have to wait, because I made other stuff, too! Oreo balls and Circus Animal balls. (That second one sounds weird.)

It’s the same concept – “cookie dough” in ball-form. Except they’re not really cookie dough, but they are just as addicting, and the easiest thing to make in the entire world. I really think it’s impossible to mess them up. You’re out of excuses, get in the kitchen!

Cookie Dough Balls
adapted from How Sweet It Is

1/2 cup (1 stick) unsalted butter, softened
3/4 cup packed dark brown sugar
1 tsp vanilla extract
1 1/2 cups flour
14 oz can sweetened condensed milk
3/4 cup mini chocolate chips

1 cup of chocolate (your choice) for dipping

1. In a large bowl, cream butter and sugar until smooth.

2. Beat in vanilla until incorporated.

3. Beat in flour and milk.

4. Add in chocolate chips, mix well.

5. Form dough into 1 – 1 1/2 inch balls (if possible) and place on wax or parchment paper. If the dough is too soft to shape, plop what will eventually be about a 1- 1 1/2 inch ball of dough on the paper. Chill for 2 hours.

Before chilling: a blob

After chilling: a cute little ball of dough!

6. Before removing the dough from the refrigerator, melt the dipping chocolate. There are two ways to do this:

– The time-consuming way: Use a double boiler, or a faux double boiler by simmering water in a pan and placing a bowl on top, making sure the bottom of the bowl doesn’t touch the water. Melt the chocolate in the bowl, stirring constantly.

– The easy way: In a microwave-safe bowl, heat chocolate in 30-second intervals, stirring thoroughly, making sure to bring the bottom (melted) chocolate to the top. After heating for 30-seconds twice, heat for 15 more seconds, and stir until completely melted. Do not overheat the chocolate!

7. Remove the dough from the refrigerator. Use your hands to form the dough into balls.

8. Cradle the ball of dough with two forks and dip in the bowl of chocolate. When the ball is completely covered, lift the ball with the forks and let excess chocolate drip off. Place on foil or wax paper.

9. Chill in refrigerator for another hour or so. Eat. Then eat more.

I dipped some of these in milk chocolate, some in milk chocolate and then in crushed up toffee candy (Boyfriend was especially happy about those), and some in a milk and semi-sweet chocolate combination. Those were my fave.

On to the next recipe!

Oreo Balls

1 pkg Oreos
1 8 oz pkg cream cheese, softened
1 tsp vanilla extract

1 cup chocolate (your choice) for dipping

1. Using a food processor, crush Oreos into tiny crumbs. If you don’t have a food processor, you can do it the old-fashioned way by using a ziplock bag and a rolling-pin. But that will take you awhile to get all the cookies into crumbs that small.

2. With and electric mixer, beat cookie crumbs, vanilla, and cream cheese together until dough forms.

3. Form dough into 1 inch balls with your hands, and place on wax or parchment paper. Chill for 1 hour.

4. Follow instruction numbers 6 and 8 for melting/dipping given in the previous recipe.

5. Chill dipped cookie balls for about an hour, and then eat. Then share. Because others will hate you if you keep these all for yourself.

For the Circus Animal balls (I really need another name for those…) follow the instructions for the Oreo balls. I dipped those in white chocolate, since they’re originally covered in white and pink frosting.  Again, the dough was kind of sticky, but workable.  Look how pretty and pink they are!

It felt kind of wrong to put the cute animal cookies in the food processor.
I got over that really quick.  I might have even let out an evil laugh or two. =/

Don’t tell anyone.

 

You can actually use any cookie your taste buds find suitable. Oh, the possibilities. Teddy Grahams would be good! Nilla Wafers, too. OOH NUTTER BUTTERS!!! Okay well now I’m all worked up. See what happens when my mind wanders into Cookieland?

One thing I must say is make sure you have room in your refrigerator to chill all of these.  I found myself putting [almost] everything we had (which isn’t much) on the top shelf to make room for the candy.

“That’s a good-lookin’ fridge!” – BF

I also left myself a little semi-threatening note to buy flour…

I don’t think I take myself or my lame threats seriously, considering I’m still flourless.

Anyway, these incredible treats are perfect for any occasion.  They’re small enough to make for several people, yet sweet enough that you don’t need more than one.  Or two.  Okay maybe three…

Bon appétit!

 

How to eat an Oreo

Oreos are delicious.  And I’m not the only one who thinks so.  Over 7.5 billion are eaten each year worldwide.  If all the Oreos ever made were stacked on top of one another, it would reach to the moon and back 5 times.  After those cookies took their trip to space, they could sit side by side and circle Earth at the equator 381 times (although I’m sure they’d melt).  That is a lot of cookies.  A looooot of cookies.

There’s always been that debate over how to eat an Oreo.  Well, my friends.  You’re in for a treat.  I’m about to share with you the PROPER way of eating an Oreo:

1. Hold a side of the cookie in each hand.
2. Twist.
3. Pull.
4. Eat filling.
5. Eat cookies.
6. Take a sip of juice.  (I don’t like milk.)
7. Grab another cookie.
8. Repeat until you feel sick.

Don’t argue with me.  That’s how it’s done.  I’m putting my stubborn foot down.

…oh wait.  Allow me to retract my foot off the ground and apologize.  There are TWO ways to properly eat Oreos.  The second way is crumbled into Cookies and Cream Fudge.

Yeah, that looks about right.  Mmm…

Whether you eat the cookie in one bite, dunk it in milk, or eat it the…ahem…correct way, I think we can all agree that this method is pretty gosh darn superb.

A special thanks to my main squeeze for pointing this recipe out to me.  His recent affair with “cookies and cream” flavored sweets definitely sparked the interest of this fantastic treat.  I was browsing recipes on The Whimsical Cupcake, and I mindlessly scrolled right past it. The simple phrase, “What’s that?!” instantly meant I had to make it.  Good call babe. 🙂

This recipe is SO EASY. The hardest part about making the fudge is waiting for it to chill in the fridge!

Cookies and Cream Fudge
from The Whimsical Baker, who got it from Cookies and Cups

3/4 cup butter
2/3 cup sweetened condensed milk
1 cup Marshmallow Fluff
1 tsp vanilla
2 cups white chocolate chips
2 cups crushed Oreos
1 cup coarsely crushed Oreos

1. Line 9×9 square pan with foil and spray with cooking spray evenly

2. In a medium saucepan combine butter and sweetened condensed milk. Heat over medium heat until mixture is boiling, stirring constantly. Continue to stir while boiling for 2 minutes.

3. Remove from heat and stir in Fluff, white chocolate chips, vanilla and 2 cups crushed Oreos.

4. Spread into prepared pan.

5. Now sprinkle 1 cup coarsely crushed Oreos on top and press gently into fudge.

6. Chill for 1 (long) hour and cut into squares!

Whip this up for a party, coworkers, or if you’re feeling like an oinker…just for yourself!

Bon appétit!