Oreo Cupcakes

I was tasked with bringing a dessert to Sunday dinner, and remembered only at the last minute.  So I needed something quick and easy, but still yummy and nice enough for Sunday dinner with guests.  This is what I came up with.  I found some Birthday Cake Oreos at the store the other day, and thought that they would be fabulous in a white cupcake with white chocolate buttercream.  Delicious.  A moist white cupcake studded with chunks of oreo cookie topped with a nice white chocolate frosting and oreo crumbs.  Oh, and a surprise half oreo (with the frosting still attached) at the bottom! 


Cupcakes:
1 box white cake mix
1 box (4 serving size) instant vanilla pudding mix(I use sugar free/fat free)
1 cup sour cream
1 cup canola oil
 4 eggs, beaten
 1/2 cup milk
40 oreo cookies (Chop 16 oreos, Split open 24 oreos keeping the frosting on one side, reserving the frosting-less sides)


Frosting:
1/2 stick (4 Tablespoons) butter, softened
1/4 cup shortening
1 1/2 cups powdered sugar
3 ounces white chocolate, melted and cooled slightly
1 teaspoon clear vanilla extract
1 to 2 Tablespoons of milk

Preheat the oven to 350F.  Line 24 muffin cups with cupcake papers.  Place an oreo half, frosting side up, in each lined muffin cup.


For the cupcakes:  In a large bowl, combine the cake mix, pudding mix, sour cream, oil, eggs, and milk.  Beat together with an electric mixer on medium speed for about 2 minutes until well blended.  Stir in the chopped oreos.  Spoon the batter evenly into the 24 prepared muffin cups.  Place in the oven and bake for 18 to 20 minutes.  Cool completely before frosting.

For the frosting: In a medium size bowl, beat the butter and shortening until creamy.  Gradually beat in the powdered sugar until well combined.  Add the melted white chocolate and beat until completely incorporated.  Beat in the vanilla extract.  Add the milk, one tablespoon at a time until the frosting is the desired consistency.

Crush about 12 of the reserved frosting-less oreo sides (use the rest for another purpose, or  use them as a vehicle for extra frosting) into fine crumbs.  Frost the cooled cupcakes, then sprinkle the cupcakes with the oreo crumbs.  Makes 24 cupcakes.

Enjoy!  -Cardamommy

Strawberry Cream Cheese Thumbprint Cookies

I had the inspiration for these cookies the other day whilst thinking about cream cheese and jelly.  Actually, strawberry cream cheese with strawberry jelly.  And how perfect that combination would be on top of a thumbprint cookie.  Oh, man, was I ever right.  These cookies are a perfect mix of soft and sweet and tender with a burst of strawberry and cream cheese.  Delicious, and pretty enough for special occasions.  Cookie recipe adapted from  Better Homes and Gardens Cook Book.


Strawberry Cream Cheese Thumbprint Cookies


2/3 cup butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 cup sugar (for rolling the dough balls)
1/4 cup Strawberry Cream Cheese
2 Tablespoons Strawberry Jam


Cream together the butter and sugar with an electric mixer on medium-high speed until combined.  Beat in the egg yolks and vanilla extract until well blended.  Beat in the flour slowly until all is incorporated.  Cover and chill the dough for about 1 hour.


Preheat the oven to 375F. Line a baking sheet with parchment paper.  Place the sugar in a small bowl.  Shape the dough into 1 1/2 inch balls (a small cookie scoop works well here).  Roll dough balls in the sugar and place on the prepared baking sheet.  Using the back of a teaspoon, make an indentation in the top of each dough ball (the teaspoon helps to create indentations with a uniform size and shape).  Bake in the preheated oven for 10 to 12 minutes or until the edges are lightly browned.  Transfer to a cooling rack to cool completely.


While the cookies are cooling, stir together the cream cheese and jam in a small bowl.  When the cookies have cooled, fill each indentation with the cream cheese mixture.  Makes about 2 dozen cookies.


Enjoy!  -Cardamommy

Chicken Salad

This chicken salad is so delicious, you might be struck speechless.  I think I was a little bit.  It  is perfect as a side dish, sandwich, wrap, croissant, on a bed of lettuce, or any other way you might like to eat it (like straight out of the bowl...is that weird?).


This recipe is fully of hearty healthy ingredients.  Chicken, celery, cashews, craisins, wheat berries...wheat berries?  What the heck?  Trust me!  I too was a little bit skeptical, but I'm an adventurous kind of girl, so what the heck.  The wheat berries add a unique nutty flavor to the salad, but aren't overpowering.  Absolutely delightful!


Chicken Salad


1 cup uncooked wheat berries
3 cups cooked chopped chicken (fresh or canned)
1 cup (about 3 stalks) celery, finely diced
1 teaspoon dried parsley
1/2 cup dried cranberries
1/2 cup cashews, roughly chopped
1/2 cup shredded parmesan cheese
1/2 cup low fat sour cream
1/2 cup low fat mayonnaise
Garlic salt and pepper to taste


Sort through the wheat berries, removing any rocks you may find.  Place the wheat berries in a small saucepan and add 3 to 4 cups of water.  Bring the wheat berries to a boil, then reduce heat to low and simmer, covered for about 1 hour.  Drain any excess water, then set cooked wheat berries aside and let cool to room temperature.


In a large bowl, combine the chicken, celery, parsley, cranberries, cashews, parmesan cheese, and wheat berries.  In a small bowl, stir together the sour cream, mayonnaise, and garlic salt and pepper to taste.  Pour the sour cream mixture over the chicken  mixture and toss together until combined.  Cover the bowl and place in the refrigerator for 1 to 2 hours until chicken salad is chilled.  Serve on croissants, sandwiches, wraps, lettuce, or by itself. Makes 6 to 8 servings.


Enjoy!  -Cardamommy

Triple Cheese Bread

This is another absolutely delicious bread!  We seem to go through a lot of bread at our house, and I definitely have my regular plain old ordinary "go to" recipe.  You know, the one that you don't even have to get the recipe out because you make it so often that it is in your head?  As a kid, I could never figure out how my mom could just make bread with no cookbook.  Now I know.  This bread is not my "go to" recipe, but it is so delicious that I need to put it back into circulation.  This bread is soft and moist and slightly cheesy.  I'm sure it will be gone in a day or so.


Triple Cheese Bread


3/4 cup warm water
2 Tablespoons sugar
1 1/2 teaspoons salt
2 Tablespoons softened butter
3 cups flour
1/2 cup (2 ounces) shredded cheddar cheese (I used smoked cheddar)
1/2 cup cottage cheese
3 Tablespoons parmesan cheese
2 teaspoons yeast


Combine the ingredients in a bread machine and set machine to the dough cycle.  If making by hand, dissolve the yeast in warm water, then add the remaining ingredients and mix to form a soft dough.  Knead until smooth and elastic.  Place in a greased bowl, covered, and let rise for about 1 hour.


Preheat the oven to 350F.  Grease a 9x5 inch loaf pan.  When the dough cycle has finished and the bread has risen, punch the dough down and form into a loaf.  Place the dough into the prepared pan.  Cover and let rise 30 to 45 minutes.  Bake for 20 to 30 minutes or until golden brown.  Makes 1 9x5 inch loaf.


Enjoy!  -Cardamommy

Hint of Banana Chocolate Chip Cookies

I'll tell you what.  I am NOT going to eat the last bruised spotted banana sitting on the counter.  I think that the rest of my family feels the same way.  Which brings me to the dilemma.  What do I do with it?  I hate to throw food away.  Seriously hate it.  But what do you do with 1 medium over ripe and bruised banana besides throw it away?  Make these cookies.  You know I don't like banana things...bread, cookies, muffins, cakes, popsicles, etc.  Ick.  But my options are limited...trash, cookies, trash, cookies.  Definitely cookies.  


I was pleasantly surprised that these  cookies retained their chewy chocolate chip cookie texture despite the addition of the banana.  I worried that it would become cakey (another thing I can't stand...).  These cookies are delicious, with just a hint of banana.


Hint of Banana Chocolate Chip Cookies


1 1/4 cup packed brown sugar
3/4 cup butter flavored shortening
1 overripe banana, mashed
1 1/2 teaspoons vanilla extract
1 large egg
1 3/4 cups all purpose flour
1 teaspoon salt
3/4 teaspoons baking soda
1 cup semi sweet chocolate chips


Preheat the oven to 375F.  Line a baking sheet with parchment paper.


In a large bowl, combine the brown sugar, shortening, and mashed banana.  Beat well until light and smooth.  Add the vanilla and egg, and beat well until incorporated.  Beat in the flour, salt, and baking soda until just combined.  Stir in the chocolate chips.


Drop the dough by heaping tablespoonfuls onto the prepared pan, about 2 to 3 inches apart.  Bake for 10 to 11  minutes.  Remove the cookies from the oven and let cool on the pan for about 5 minutes.  Transfer the cookies to a cooling rack to cool completely.  Makes about 2 dozen cookies.


Enjoy!  -Cardamommy

Homemade Wheat Thins

I'm a sucker for wheat thins. It simply can't be helped. In fact, I sometimes bring wheat-thin-specific blinders to the store with me so I don't deplete the store of their cracker supply. You do what you have to, right? Fortunately for all parties involved, I discovered a recipe for homemade wheat thins. So good! This recipe is super simple and I threw it together in a matter of minutes.

1 1/4 C Whole Wheat Flour
1 1/2 T Sugar
1/2 tsp Salt, plus extra for sprinkling
1/4 tsp Paprika
4 T Butter
1/4 C + 2 T Water (or a little more if dough is too dry)
1/4 tsp Vanilla

1. Preheat oven to 400. Line two baking sheets with parchment paper

2. In a large bowl, whisk together the dry ingredients

3. Cut butter into the dry ingredients until crumbly. Mix water and vanilla together then pour into flour/butter mix. Stir until comes together. I used my hands for this. If dough is dry, add a splash of water, but you don't want your dough too sticky.

4. Divide the dough in half. Roll one half on a floured surface. Make it about 1/16 inch. Cut into squares with a pizza cutter. Transfer to pan with a spatula and sprinkle with salt. Repeat with remaining dough.

5. Bake for 8-10 minutes. Watch carefully because they burn quickly. Remove from oven, let cool, store in an airtight container.

Mahlzeit!
-Coriaunty

Mint Oreo Brownies

These brownies are a fudgy, gooey, minty, crunchy treat.  And we love them.  Not difficult to put together.  Not difficult to devour.  Start off with my favorite King Arthur Flour brownies with Mint Oreo chunks stirred in.  Top that with a minty, marshmallowy, white chocolatey frosting.  Then pat some more Mint Oreo chunks onto the top.  Perfection.


Mint Oreo Brownies


Brownies:
1 cup (2 sticks) butter
2 1/4 cups (15 3/4 ounces) granulated sugar
1 1/4 cups (3 3/4 ounces) cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon vanilla extract
4 large eggs
1 1/2 cups (6 1/4 ounces) all purpose flour
12 Mint Oreo cookies, chopped


Frosting:
1/4 cup (48g) shortening
1/4 cup (1/2 stick) butter, softened
1/2 teaspoon vanilla
2 cups powdered sugar
1 Tablespoon milk
1 jar (7 ounces) marshmallow cream
1/4 teaspoon mint extract
Green gel food coloring
3/4 cups white chocolate chips, melted and cooled slightly
18 Mint Oreo cookies, chopped


Preheat the oven to 350F.  Lightly grease a 9x13 inch baking dish.


In a large microwaveable bowl, or in a large saucepan over medium heat, melt the butter. Stir in the sugar.  Add the cocoa powder, salt, baking powder, and vanilla extract, and stir until completely incorporated.  Whisk in the eggs, stirring until smooth.  Add the flour and stir just until combined. Fold in the chopped Oreo cookies.  Pour the batter into the prepared pan and bake for about 28 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and set on a cooling rack to cool completely.


For the frosting, in a medium bowl cream together the shortening, butter, and vanilla.  Add the powdered sugar and beat until combined.  Beat in the milk.  Set aside.


In a small bowl, combine the marshmallow cream, mint extract, and green food coloring (to reach desired shade).  Add the marshmallow mixture to the frosting and beat together.  Add the melted white chocolate to the marshmallow frosting mixture and beat together until well combined.  


Spread the frosting evenly over the cooled brownies.  Sprinkle the chopped Oreos over the top of the frosting and lightly press into the frosting.  Makes 24 brownies.


Enjoy!  -Cardamommy

Irish Soda Bread

Although not Irish, I love Irish Soda Bread.  I have made it several times before, and is perfect for St. Patrick's Day.  I love the tender crumb, crunchy crust, and simple flavor.  The currants provide little bursts of flavor throughout this delicious quick bread.  If you don't have currants, you can use raisins.


Irish Soda Bread


3 cups all purpose flour
1 cup cake flour
2 Tablespoons sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons salt
3 Tablespoons butter, softened
1 Tablespoon butter, melted
1 1/2 cups buttermilk
1 cup currants or raisins


Preheat the oven to 400F.  Line a baking sheet with parchment paper.  Lightly grease the parchment paper.


In a large bowl, whisk together the flour, cake flour, sugar, baking soda, cream of tartar, and salt.  Cut in 3 tablespoons of the butter until the mixture is crumbly (the butter will blend right in).  Add the buttermilk and currants, and toss together gently until the dough just starts to come together.  Turn the dough out onto a lightly floured surface and knead just until the dough comes together in a rough ball.  The dough will be lumpy, do not knead it until smooth.


Shape the dough into a 6 inch disk about 2 inches thick.  Place on the prepared baking sheet and cut an X into the top of the dough using a sharp knife.  Do not cut too deep, or your loaf will not hold its round shape (see the above picture).  Bake in the preheated oven until the loaf is golden brown and a toothpick inserted in the center of the loaf comes out with moist crumbs, about 40 minutes.  Remove the bread from the oven and brush with the melted butter.  Place on a cooling rack and cool for about an hour before serving.  Makes one loaf.


Enjoy!  -Cardamommy

White Chocolate & Golden Raisin Oatmeal Cookies

As I'm sure you know, it can be incredibly hard to reach an agreement in a family.  For example, what to have for dinner, or what kind of cookies should we make.  That was the question this week.  What kind of cookies do you want?  White chocolate chip!  Oatmeal raisin.  No!  White chocolate chip!  But I want oatmeal raisin...and so it goes.  I decided to resolve any and all indecision and/or disagreement by making white chocolate & golden raisin oatmeal cookies. TaDa!


This is a crisp, yet still chewy oatmeal cookie studded with white chocolate and golden raisins.  I chose golden raisins for their milder flavor.  I didn't want a strong raisin flavor to overpower the white chocolate flavor.  And it so totally worked.  These cookies are delicious.  I predict a short life span for these cookies.


White Chocolate & Golden Raisin Oatmeal Cookies


1/2 cup shortening
1/2 cup butter flavored shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 Tablespoons milk
1 1/2 teaspoons vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old fashioned oatmeal
2 cups quick oats (not instant)
1 cup white chocolate chips
1 cup golden raisins


Preheat the oven to 375F.  Line a baking sheet with parchment paper.


In a large bowl, beat together both kinds of shortening and both sugars until well blended and smooth.  Add the eggs, milk, and vanilla and beat well.  Add the flour, baking soda, and salt, and beat until just combined.  Stir in the oats, white chocolate chips, and raisins.


Drop the dough by heaping tablespoonfuls onto the prepared baking sheet, about 2 inches apart.  Bake for about 13 minutes, or until golden brown.  Remove from the oven and let cool for a few minutes on the baking sheet.  Transfer the cookies to a cooling rack to cool completely.  Makes about 36 cookies.


Enjoy!  -Cardamommy

Honey Whole Wheat Sunflower Seed Bread

This is such a hearty and delicious sandwich loaf.  My family loves it.  It is sturdy, yet soft and studded with sunflower seeds.  It is so delicious that I am kicking myself for not making it more often!

Honey Whole Wheat Sunflower Seed Bread

1 1/2 cups warm water

1/3 cup canola oil

1/3 cup honey

1 1/2 teaspoons salt

3 1/2 to 4 1/2 cups whole wheat flour (start with the lesser amount, then add more if needed)

1/2 cup sunflower seed kernels (shelled sunflower seeds)

2 1/4 teaspoons active dry yeast

If using a bread machine, place all of the ingredients in the machine according to manufacturer's directions.  Program the machine for a dough cycle.  If mixing by hand, combine all of the ingredients to form a dough.  It should be slightly tacky but not sticky .  Knead until smooth.  Place dough in a greased bowl and cover.  Let rise for about 1 hour.

Preheat the oven to 350F.  Grease 2 8x4 inch loaf pans.  When the dough cycle is complete, and the dough has risen, punch the dough down and divide into 2 pieces.  Shape into loaves and place in the prepared pans.  Cover and let rise about 30 minutes, or until doubled.  Bake in the preheated oven for 20 to 25 minutes or until golden brown.  Remove from the oven and transfer bread to wire racks to cool completely.  Makes 2 8x4 inch loaves.

Enjoy!  -Cardamommy

Chocolate Dipped Peanut Butter Graham Squares

Oh my goodness, these little cookies are divine.  I was told that these have the perfect ratio of graham cracker to peanut butter filling to chocolate.  They are a little bit time consuming due to the dipping in chocolate, but let me tell you.  They are worth it.  Original recipe found here.


Chocolate Dipped Peanut Butter Graham Squares


1 package chocolate covered graham crackers (I use the Walmart brand)
1 recipe for Peanut Butter Filling
12 ounces chocolate almond bark
1 Tablespoon shortening


Spread the peanut butter filling evenly over each chocolate covered graham cracker, smoothing the top.  Place in the freezer until completely firm.  Melt the almond bark and shortening in a double boiler.  Place a cookie peanut butter side down in the melted chocolate, and quickly flip rightside up onto a fork.  Carefully shake off any excess chocolate, and place on a piece of wax paper to set up.   Repeat with remaining cookies.  Makes 16 cookies.


Enjoy!  -Cardamommy

Pineapple Macadamia Nut Tart

I found this recipe on finecooking.com and absolutely had to make it.  I had never made a tart before, so this entered the realm of the unknown.  In fact, I didn't even have a tart pan.  I had to buy one specially for this recipe.  Good thing there is a cooking store right down the street from my husband's work, huh?  I'll not disclose the number of times I have sent him there to pick up a little something.  

This tart has a buttery, nutty macadamia crust and filling, and is topped with juicy fresh pineapple.  A note of warning:  Do not spill boiling honey on your hand when you make this recipe.  You will not like the extreme pain or the unsightly blisters that now comprise what used to be the palm of your hand.  Thanks to my husband for finishing this recipe for me while I tied an ice pack to my hand for the rest of the night.

Pineapple Macadamia Nut Tart


Crust:
1/2 cup toasted macadamia nuts
1/4 cup granulated sugar
1 cup (4.5 ounces) all purpose flour
1/4 teaspoon kosher salt
1/2 cup (4 ounces, 1 stick) cold butter, cut into 1/2 inch pieces
1 large egg, lightly beaten


Filling:
3/4 cup macadamia nuts
1/4 cup granulated sugar
1 large egg
1/4 cup (2 ounces, 1/2 stick) butter, softened
2 Tablespoons all purpose flour
1/4 teaspoon rum extract
1/4 teaspoon vanilla extract


Topping:
1 Tablespoon all purpose flour
1 medium fresh pineapple (about 3.5 pounds) peeled, cut lengthwise into quarters, cored, and cut crosswise into 1/8 inch thick slices
3 Tablespoons honey
1/4 teaspoon rum extract


For the crust, pulse the nuts and sugar together in a food processor until finely chopped but not smooth.  Add the flour and salt and pulse to combine.  Add the butter and pulse until the dough resembles coarse crumbs.  Pour the egg evenly over the mixture and pulse just until combined.  Do not overmix.


Press the crust evenly into a 9 1/2 inch tart pan with a removable bottom.  The dough will be sticky.  If it sticks to your hands, dip your fingers in water.  Freeze the crust for 20 to 30 minutes.


For the filling, grind the macadamia nuts in the food processor until they resemble coarse sand.  Add the remaining filling ingredients and process for about 2 minutes, until completely smooth.


Preheat the oven to 375F.


Spread the filling evenly over the tart crust, leaving a 1/4 inch border around the edge of the pan.  Sprinkle the 1 tablespoon of flour evenly over the filling.  To place the pineapple, tightly layer the pineapple in a ring around the outside edge of the tart, leaving a 1/4 inch border at the edge of the pan.  Tightly layer another ring of pineapple, overlapping the first ring by about a 1/2 inch.  Repeat the tight layers overlapping each previous layer 1/2 inch until you reach the center of the tart.  You may not use all of the pineapple.  The pineapple will shrink as it bakes, so make sure to err on the side of more pineapple than less.  


Bake the tart for 30 to 35 minutes, rotating the pan after about 20 minutes for even baking.    While the tart bakes, place the honey in a small bowl and warm in the microwave until it is thin and runny.  Stir in the rum extract.  After the tart bakes for 30 to 35 minutes, remove from the oven and gently brush on half of the honey mixture.  Place back in the oven and continue baking for about 10 minutes more.  Remove tart from the oven and place on a wire rack.  Brush the tart with the remaining syrup and let cool completely.  Makes 6 to 8 servings.


Enjoy!  -Cardamommy

Chicken and Black Bean Burritos

These simple burritos are full of hearty ingredients tucked inside a soft-crispy tortilla.  They are a fun spin on regular soft burritos or wraps.  You can serve them either warm or cold, whatever strikes your fancy.  If you want to serve them warm, simply warm the filling in the microwave before filling the tortillas, as cooking them in the pan will  not heat them all the way through.


Chicken and Black Bean Burritos


1 cup cooked rice
1 boneless skinless chicken breast, cooked and shredded
1 can black beans, rinsed and drained
1 small can sliced olives
1/2 teaspoon chili powder
1/4 teaspoon garlic salt
1/4 to 1/2 cup salsa
2 cups (8 ounces) shredded cheese (cheddar, monteray jack, colby jack)
6 Tablespoons sour cream
6 burrito size flour tortillas


In a large bowl, combine the rice, shredded chicken, black beans, olives, chili powder, salt, and salsa.  Stir together until well combined.  Warm the chicken mixture gently in the microwave until it is heated through.  Spread each tortilla with 1 tablespoon of sour cream.  Sprinkle cheese over the sour cream, then spoon the chicken  mixture down the center of each tortilla.  Roll up each tortilla, tucking in the ends.  


Place 2 burritos in a large skillet or on a griddle over medium-high heat.  Cook for 2 to 3 minutes on each side, or until the tortilla is golden brown and crispy.  Makes 6 burritos.


Enjoy!  -Cardamommy