Oreo Cheesecake Brownies

  

How do you eat your Oreos?  Dunk?  Twist?  Bite?  Lick?  Regular Stuf?  Double Stuf?  Peanut Butter?  I will only eat Double Stuf and I have to eat two at a time.  I twist them apart to get the filling on one side, eat the empty side, and then put the two filling sides together to make one delicious, ginormous, quadruple Oreo.  And if the filling doesn't come off neatly on one side, I have a major meltdown.  Just kidding.  Mostly.

Anyway.  Here is another good way to eat Oreos.  And brownies.  And cheesecake.  These are super easy to make.  And super easy to eat a ton of - so be careful. 

Oreo Cheesecake Brownies

Adapted from: Sugar Plum

Ingredients

1/2 cup (1 stick) unsalted butter
3/4 cup granulated sugar
8 ounces (1 package) cream cheese, softened
3/4 cup confectioners' sugar
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 cup unsweetened dark cocoa powder
1/2 teaspoon salt (scant)
2 large eggs
2 cups coarsely chopped Oreo cookies (I used about 1 1/2 sleeves)

Directions

Preheat oven to 350 degrees F. Line an 8x8-inch square baking dish with parchment paper; coat parchment with cooking spray or butter.

Melt the butter in a small saucepan, over medium heat. Whisk in sugar and bring to a boil, whisking frequently; boil 1 minute. Set aside to cool for 5 minutes.

In a small mixing bowl, using a mixer on medium speed, beat together cream cheese, confectioners' sugar and vanilla extract, until well combined, about 1 minute.

In a medium sized mixing bowl, sift together flour, cocoa powder and salt; whisk until combined.
In a large mixing bowl, whisk together eggs, until combined. Whisk in melted butter-sugar mixture until well combined. Stir in flour mixture until just combined, followed by 1 1/2 cups Oreo cookies.

Spread half of brownie batter into baking dish, followed by cream cheese layer; dot the top with remaining brownie batter, and spread evenly, as best as you can. Run a knife through batter to make "swirls".  Sprinkle the rest of the Oreos evenly on the top.

Bake at 305 degrees F, for 25-28 minutes, until the brownies and cheesecake are set (no jiggling!).  Cool completely on a wire rack and then set in the refrigerator for about 30 minutes to make slicing easier.  These are very rich so I recommend cutting them into small pieces.  I got 24 out of my batch.

Enjoy!

Carnival's Warm Chocolate Melting Cake

 

Kris and I went on a Carnival cruise for our honeymoon and it was amazing.  The people, the casino, the beach -- all of those things were great.  But the best part was the food.  More specifically, this dessert.  Anyone that has ever been on a Carnival cruise knows about it.  I think I ordered it 5 out of 6 nights, and Kris had two one night.  It's that good. 

This recipe came really close to duplicating the one we had on the cruise.  The recipe is just the right size for two ramekins and only took about 15 minutes total to make.  I mixed the batter before dinner and popped them in the oven right when we finished eating.  Perfect, easy dessert.

Carnival-Style Warm Chocolate Melting Cake

 Source: Kate's Recipe Box, adapted from All Recipes

Ingredients

1/4 cup unsalted butter or unsalted margarine
2 ounces semisweet chocolate cut into bite-size chunks
1 egg
2 tablespoons sugar
Pinch of salt
1 teaspoon flour

Instructions

1. In a double-boiler, melt together the butter and the chocolate until smooth and then remove from heat.

2. In a separate bowl, beat together egg, sugar and salt until sugar is dissolved.

3. Beat the egg mixture and melted chocolate together until smooth.

4. Beat in the flour until just combined.

5. Divide batter between two greased ramekins and bake at 450F degrees for 8-10 minutes or until the top puffs but the center is not set. For a less-melting cake, bake a few minutes longer.

6. Top with vanilla ice cream!

Peanut Butter Pie

I love having the day off from work (thanks New Year's Eve!) but I hate the feeling that comes with it.  I can't ever just relax.  I feel guilty so I feel like I have to be super productive to make up for not being at work. 

Today, though, the house is mostly clean (thanks to my wonderful husband picking up yesterday), the laundry basket isn't so full that we don't have any clean clothes, and I scrubbed the kitchen counters clean yesterday.  Christmas decorations still need to be put away but they can wait! 

So, I decided some baking was in order.  I have been searching for a great peanut butter pie recipe and I think I found a contender.  It's creamy and peanut butter-y and tastes just like the pie from one of my favorite Huntsville restaurants.

I used a different crust for this pie than what the recipe calls for.  I didn't have any Oreos and even if I did, I probably would have used graham crackers anyway.  You can't say no to a graham cracker crust.  The recipe below is updated with my changes.

Peanut Butter Pie
Adapted from: Martha Stewart

Ingredients

• 1 3/4 cups graham cracker crumbs (about 1 sleeve plus 2 crackers)
• 6 tablespoons unsalted butter, melted
• 6 ounces cream cheese, room temperature
• 3/4 cup confectioners' sugar
• 1 1/4 cups smooth peanut butter
• 1 tablespoon pure vanilla extract
• 2 cups heavy cream
• 1 ounce semi-sweet chocolate, melted, for decorating

Directions

Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, and melted butter.  Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate. Bake until set, 8 to 10 minutes. Let cool on a wire rack.

 

Make the filling: Beat cream cheese and confectioners' sugar with a mixer on medium speed until fluffy.  Beat in peanut butter and vanilla.

 

Beat heavy cream until soft peaks form. Whisk 1/3rd of the whipped cream into the peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze, uncovered, at least 4 hours (or overnight, covered with plastic wrap).

 

Place melted chocolate in a resealable plastic bag. Snip tip from one corner of bag to make a very small opening. Holding bag about 5 inches above pie, drizzle melted chocolate over top. 

 

Serve cold and refrigerate leftovers.

Enjoy!

Dr. Pepper Cupcakes

 

Well, Christmas has come and gone.  I love Christmas but I hate the feeling after it's over.  All of the buildup and excitement -- shopping, wrapping, baking, making plans, driving, etc. -- all for a few hours or a day, and then it's all done.  Kris and I drove back home last night, unloaded the car and then just sat on the couch and looked at each other - "now what?".   

Thinking about the new year is daunting to me.  It's a clean slate - but you have to live up to it.  It's the time to make resolutions - lose weight, save money, clean more, be a better person.  It's nice to imagine those things; but does anyone actually keep them up for the entire year?  Maybe a few, but not the majority.  So what's the point?  Anyway.  I don't know why I feel so cynical right now, or why I felt the need to go off on that tangent.  Back to the yummy stuff.

One of the items Santa brought me this year was a stand mixer (thanks Tay!) so of course I had to break it in.  I also got several boxes of cake mix (thanks Grandma!) so between having that and feeling lazy, I wanted to find a doctored cake mix recipe instead of making something from scratch.  I was excited when I found this one - I've never baked with soda before and I actually had all the ingredients on hand.

I used the cupcake recipe from one site and a glaze recipe from another and they worked perfectly together.  I got 22 cupcakes from the recipe but as you'll see below, I could have gotten several more out if I hadn't filled them as much.

Dr. Pepper Cupcakes

Source: BS in the Kitchen

• 1 box of chocolate cake mix (I used Betty Crocker Milk Chocolate)
• 1/2 cup of melted butter
• 3 eggs
• 1 cup of Dr. Pepper (just drink the remainder of the can!) 

I was a little confused at first - the butter and Dr. Pepper are in place of the vegetable oil and water that the box calls for.  Don't use the oil and water!

Preheat the oven to 350 degrees F.  Combine the cake mix, butter, eggs, and Dr. Pepper until the batter is smooth.  Pour into cupcake liners - fill about 1/3rds of the way full (you could do this as a cake as well).  This is where I messed up.  Most of the cupcakes I've ever made say to fill the liners about 2/3rd full - so I did.  Well, don't do that.  The carbonation in the Dr. Pepper caused the batter to rise a lot more than I expected so I ended up with cupcakes that have huge muffin tops.  (New Year's diet anyone??  Haha.)  They tasted great - more room for glaze!  But weren't very pretty.  Bake for 15-18 minutes.  I did mine for 18 and they were perfectly spongy. 

 
As they are cooling, start making the glaze.

Dr. Pepper Glaze
Source: Adapted from The Recipe Link

• 1/2 cup (1 stick) butter
• 6 tablespoons Dr. Pepper
• 3 tablespoons unsweetened cocoa powder
• 1 (1-pound) box confectioners’ sugat, sifted
• 1 teaspoon vanilla extract
  
  
  In a saucepan, combine the butter, Dr. Pepper, and cocoa powder. Bring the mixture to a boil over low heat, stirring constantly. Remove the pan from the heat. Gradually stir in the confectioners’ sugar until the mixture is smooth, then fold in the vanilla extract.  Dip the cupcakes in the glaze being sure to let the excess run off.
  
  
  
   It's ok if you get some on your fingers.  You can lick it off. 
  
  
  The glaze will be very wet and runny to begin with, but it will begin to dry after just a few minutes.
  
  
  You can't really taste the Dr. Pepper in the cupcakes but the effect it had on them was amazing.  They were so light and airy.  The glaze is delicious.  The Dr. Pepper flavor is subtle but you'll pick it up in the tangy-ness.  
  
  
  
  
  

Homemade Marshmallows

If I had had any idea how easy marshmallows were to make, I would have made them much sooner.  I just had the idea in my head that it would be a long, difficult process.  These weren't hard at all.  Now, they were time consuming and my arm got tired, but I also don't have a stand mixer.  If you have one, these would be no problem at all.

Now, it might be weird to make a batch of marshmallows all by themselves.  I made mine to go with chocolate ganache blocks to make hot chocolate on a stick to give as Christmas gifts (I'll post the recipe soon!).  These are supposed to keep for about 3 weeks in a air tight container.  They are fluffy and light and melted perfectly in a mug of hot chocolate. 

Homemade Marshmallows
Source: Alton Brown at Food Network

Ingredients

• 3 packages unflavored gelatin
• 1 cup ice cold water, divided
• 12 ounces granulated sugar, approximately 1 1/2 cups
• 1 cup light corn syrup
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1/4 cup confectioners' sugar
• 1/4 cup cornstarch (I used flour instead)
• Nonstick spray

Directions

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high.

Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover.

Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

I used Christmas tree and star cookie cutters.  Cutting these out was fun - the marshmallows are very stretchy and soft so you can pull and shape them a little bit.

 

You can cut up all of the leftovers to keep to snack on!

Cake Batter Sprinkle Cookies

Two of my favorite things: cake batter and sprinkles.
 
I don't know why some people love the flavor of unbaked desserts to much, but I am one of them.   Cookie dough, brownie batter, cake batter...I bake to eat the unfinished product.  Licking the spoon is the best part! 

These cookies satisfy the craving for raw batter without actually being raw batter and are just plain yummy!  The cookies are a little crispy on the outside and fluffy on the inside with a random little crunch of sprinkle.  And with Christmas colored sprinkles, they are very festive! 

I make some cake batter bars earlier in the week that only called for a cup of yellow box cake mix, so I had a half used box sitting in the pantry calling my name.  But I need to find something to make that didn't need the whole box.  When I found this recipe, I figured it would be easy to adjust and it turned out great!

Cake Batter Sprinkle Cookies

About 2/3 box yellow cake mix
1/2 tsp baking powder
1 egg
1/4 C vegetable oil
1/2 tsp vanilla extract
1 C colored sprinkles (I just eyeballed my sprinkles and I used two different kinds)

Preheat oven to 350°. In a large bowl, mix together the cake mix and baking powder.  Stir in egg, oil, and vanilla. Stir in the sprinkles. Drop by rounded spoonfuls onto a cookie sheet.

Bake for 10-12 minutes. Allow to cool for 5 minutes on cookie sheet before transferring to cooling rack. They will be very soft at first. 

Enjoy!

Peppermint Mocha Cupcakes

Peppermint Mocha is back at Starbucks!  That's how I know it's Christmas time!  These cupcakes were inspired by that popular drink and I think they capture the flavor perfectly.  I had never made a mocha cupcake before but I really liked it.  You don't taste coffee, but it adds a deeper flavor that was wonderful! 

I have to admit something though:  I did use a canned frosting on these.  I tried to make a Swiss meringue buttercream to top them but I don't have a stand mixer and couldn't get my egg whites beaten.  So my wonderful husband made a late night run to the grocery store.  That's why I keep him around. :-)

Peppermint Mocha Cupcakes
Adapted from Annie's Eats
 

Ingredients:
2 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup whole milk (I used 1/2 cup 2% milk and 1/2 cup heavy whipping cream and it worked just fine)
1 cup strong brewed coffee
1 tsp. peppermint extract (I ended up adding about 2 1/2 tsps. because I completely spaced and added this to the dry ingredients first - it ended up okay though!)
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs

Directions:
To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a medium bowl, combine the flour, cocoa powder, espresso powder, baking powder, baking soda and salt; stir together.  Combine the milk, coffee and peppermint extract in a liquid measuring cup.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars.  Beat on medium-high speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed.

Blend in the eggs one at a time.   Alternately mix in the dry and liquid ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.

Divide the batter evenly between the prepared cupcake liners.  Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean.   Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.