#13 Oreo Stuffed Chocolate Chip Cookies

After posting a picture of what I wanted to make this week, it was pointed out that I have a thing for oreos. I dont know if its just that they are just amazing, or maybe the fact that I ate a pack of Double Stuf’d Oreo’s every 3 days when I was back at UCR, whatever the reason is…..I need to cool it down a bit. No more Oreo recipes for a while.

On that note, this recipe was definitely a good one to bow out with. It showed up on my friend’s Facebook and I knew it was meant to be. I knew it was a bit outrageous, but hey..I’m trying to gain a few lbs anyways!

I made them this morning in about 45 minutes before heading into work & picking up my brother/sister in law/the munchkin up from the airport. Great way to start the day…if you’d like it to end with a mini sugar heart attack. ūüôā

Double Stuf - No other way.

I got to use the Silpat that my brother/sister in law got my for Christmas. Its amazing! I can't believe I didn't have one before!

Fresh out of the oven.

They're really intense-obviously- so I cut them in half before I brought them into work for my guinea pigs

I read through the comments that some people left on the blog that I got this recipe from, BeckyBakes, and some people were complaining that it was too “floury” but I don’t agree. It’s a great,¬†enormous, cookie. Really, the ultimate cookie.

I have about 10 left, so if you’re in the area and want to test it out let me know ūüôā
Oreo Stuffed Chocolate Chip Cookies

Ingredients

2 sticks butter (Softened)

3/4 cup packed light brown sugar

1 cup granulated sugar

2 large eggs

1 tablespoon pure vanilla

3 1/2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 ¬Ĺ cups chocolate chips

1 pkg. Oreo cookies (Double Stuf)

 

Preheat oven to 350 degrees.  Cream butter and sugars together with a mixer until well combined.  Beat in eggs and vanilla.

In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.  Form a ball of cookie dough, big enough to fit over the oreo. Then take another ball of cookie dough, slightly smaller, and fit it on the bottom of the oreo, to completely cover the oreo in cookie dough. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough.  Place onto a parchment or silpat (highly recommend the silpat. It’s environmentally friendly and works great) lined baking sheet and bake cookies 10-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

Note: Cookies might need a little more time depending on how your oven heats. I put mine in for more towards 13/14 minutes.

Makes about 2 dozen VERY LARGE cookies.

 

Happy Weekend!

Love,

Madeline

#12 Triple Chocolate Oreo Bark

Forgive me for the lateness of this post. It really was done at the right time, I just havent gotten around to writing about it. On Tuesday, I was really craving pumpkin so I decided to make my Pumpkin Cupcakes that I made a month ago. They definitely satisfied the craving I had. I ate 3 as soon as they came out of the oven, they were that good :). After making those, I guess I cleaned out the kitchen of baking supplies and didn’t realize it. When I went on Thursday to make Toffee, I didn’t have anything that I needed…and I was too tired to go to the store. I decided to get creative with what I had. If I couldn’t make Toffee, I figured i’d make some type of bark.

 

Triple Chocolate Oreo Bark:

  • 1 cup of chopped Dark Chocolate
  • 1 cup of chopped Milk Chocolate
  • 1 cup of chopped White Chocolate
  • 10 chopped up Oreos (approximately, use as many as you like)

Directions:

  1. Lightly grease an 8×8 inch pan.
  2. Melt Dark Chocolate in a microwave safe bowl, using 45 second intervals to make sure not to burn the chocolate. Stir in between! After melting, pour into your pan and stick it in the freezer for 15 minutes, or until its hard.
  3. Repeat the same process with the Milk Chocolate, and then again with the White Chocolate, freezing in between the Milk Chocolate and White Chocolate layer.
  4. Before freezing the White Chocolate layer, put the chopped up Oreo’s on top and then put it in the freezer until set.

It’s¬†extremely¬†easy to make and a yummy little creamy and crunchy treat ūüôā

Package them up in a little box and give away as a nice little present ūüôā

 

Enjoy,

 

Madeline

 

This entry was posted in bars.

#11 Cookie Brownie Cheesecake

This is Libby.

 

This week on Wednesday was my her birthday.

The story with Libby is that she has been begging for these “Cookie Brownie” things since the day she found out that I liked baking. Everyone, including myself and my pastry chef sister-in-law, had no idea what these cookie brownies were.Every time I posted a new recipe, she would instantly respond with 2 words and a bunch of exclamation points “cookie brownies!!!!!!!!!” It makes enough sense that I could figure it out, but I had never had one and didn’t quite get what the rage was.

So I decided to do what any nice person would do, and make the girl the cookie brownies that she oh so desperately wanted, or needed. I looked around online for some recipes, but every one had a box mix required to make it. Box mix!? Nonsense. I figured that it couldn’t be that hard to do it from scratch, right? It sounded incredibly simple!

 

I took the brownie batter that I made and spread it in my pan evenly. I then took cookie dough and balled it up and dropped it in and smashed it down a little bit so it would bake in the brownies and not on top of the brownies. Lastly, I smeared the top a little bit so that it looked more brownie like.

I put it in the oven for 35 minutes like it said, and it still wasn’t done. I left it in for another 5 minutes and I couldn’t let it stay in there any longer, the top of it was starting to look like it was getting too hard.

 

So I take him out (brownies seem to be masculine in my mind I guess?) and he looked like this. Beautiful right?

10 minutes later….

 

He sunk…and the cookie dough spread out into the brownies so it was more of a brownie with a hint of cookie in it and it didn’t look done in the center. Cookie Brownie Fail.

I couldn’t serve that as her cookie brownies, because it was so clearly a fail, so I let it sit for a day so that I could think about what to do with it. After a few ideas of what to do with these brownies I decided to change up my cheesecake recipe a bit and add in these brownies.

 

Basically, I just crumbled up the brownies and added it into the cheesecake batter that I used in my Oreo Cheesecake Recipe.

 

 

 

Saved ūüôā

Happy Birthday Miss Libby

-Madeline

#10 Chocolate White Chocolate Chip Cookies

Last night, Stephen and I bolted out the door 20 minutes before midnight to go by Diddy Reise to get cookies before it closed. On the way down, I ended up getting food at In-n-Out (so.yummy) and got my cookies to eat at home. Those lovely cookies that I was too full to eat, sadly got left at Stephen’s apartment and have probably already been eaten by them. So I decided that I would just make my own version of the cookies that I missed out on.

These cookies were always Stephen’s favorite cookies when we would go to Diddy Reise. When ever he said that it had white chocolate in it, I would¬†instantly¬†say “ew, white chocolate is poser chocolate” because I mean, technically, it’s true! Finally, I decided I would try it and mmmmmm I was wrong! The white chocolate is the perfect balance to all of the rich chocolate. It’s almost like a mini glass of milk with your cookie ūüôā

When I told my parents that this is what I was making, they too had the same reaction that I had initially. “Ehhhh, I dont like white chocolate”. Lets just say I converted them over too.

Chocolate White Chocolate Chip Cookie

Ingredients

  • 2 1/4¬†cups all-purpose flour
  • 2/3¬†cup baking cocoa
  • 1¬†teaspoon baking soda
  • 1/4¬†teaspoon salt
  • 1¬†cup¬†(2 sticks)¬†butter, softened
  • 3/4¬†cup granulated sugar
  • 2/3¬†cup packed brown sugar
  • 1¬†teaspoon vanilla extract
  • 2¬†large¬†eggs
  • 2¬†cups¬†(12-oz. pkg.) white chocolate chips

Directions

1. Preheat oven to 350¬į F.

2. Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.

3. Bake for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Love,

Madeline

#9 Vanilla Bean Caramel (Sauce) with Fleur de Sel

For as long as I have been baking, when ever I thought about making candy I would always assume that it was the most challenging thing ever so I never tried it. After hearing about my boyfriends younger brother making caramel and then watching my sister-in-law work with it while they visited for the holidays, I knew I needed to step up my game a little bit.

I found this recipe on this amazing blog Annie Eats, which is run by this truly outstanding woman who has a full time job as a resident physician, has one kid with another on the way and still makes time to bake/cook and maintain her blog. Anyways, I’ve looked at this recipe for a few weeks and finally decided to try it. I ordered Fleur de Sel on amazon, pricy stuff I might add, and took advantage of the giant bag of vanilla beans my sister-in-law gave to me.

This is the special salt for this recipe, Fleur De Sel. I tried a little bit and it is some salty salt my friends, but it melts instantly in your mouth.

It started out great, but in the end my¬†caramels¬†never decided to get their act together and get hard. So I¬†accidentally¬†made caramel sauce, which is really good, but not what I was intending to make :). A few things could have gone wrong but I have a feeling it’s my candy thermometer. I brought it up to the temperature it called for in the recipe, but after reading through a few comments of other peoples mistakes, my thermometer might be a little off. Or maybe I just messed it up completely¬†because¬†I was so intimidated by candy, we’ll never know ūüôā But for now, lets blame it on the thermometer.

I also¬†accidentally¬†left my camera’s ISO setting on 3200 while I was taking pictures inside so my pictures turned out awful.

All the ingredients, very simple!

In a small pan, you melt down and bring to a boil the cream, butter, vanilla extract, vanilla bean seeds, pods, and fleur de sel.

In a bigger pan, bring to boil the sugar, corn syrup and water.

The next part I couldn’t get pictures of because it all happened really fast. Basically after this sugar mixture turns a caramel light golden color, you pour the cooled cream mixture into the sugar mixture. After that, you put in the candy thermometer and keep an eye on it, while you stir it, and bring it up to the correct temperature.

After the cooking is done, you pour it into a pan where it SHOULD set up and get hard. After about 30 minutes you sprinkle the Fleur de Sel on top and continue to let it harden.

I took a picture the day after of my caramel sauce to post up here but I come to find that almost all of it is gone! So even if your caramel¬†doesn’t¬†work out either, its damn good caramel sauce!

Caramel Sauce!

If you are still interested in the recipe despite my mishap, you can check it out over here.

This sauce is great on ice cream! And maybe some cupcakes ūüėČ Stay tuned for that.

-Madeline-