Peanut Butter Oreo Ice Cream - No Ice Cream Maker Required!

So, I'm sure that you have all heard of 2 ingredient ice cream by now.  If not, it requires only 2 ingredients.  Whipping cream and sweetened condensed milk.  After that, just add whatever flavoring or add-ins that you want and you're done!  No ice cream maker required.  Well, I  made it a while ago, and was thoroughly not impressed.  I thought that it really tasted too much like sweetened condensed milk.  Well, I decided to give it another shot.  This time, I found a recipe on the Jif website and made a few adjustments.  I think it is a success.  Super simple, delicious, and no ice cream maker required!


Peanut Butter Oreo Ice Cream


1 pint (about 2 cups) heavy whipping cream
1 can (14 ounces) sweetened condensed milk (I used fat free)
1/2 cup creamy peanut butter
2 Tablespoons Nutella
3 teaspoons vanilla extract
1 1/2 cups coarsely crushed Oreo cookies


In the bowl of a stand mixer, or with a hand mixer, beat the whipping cream until firm peaks form.  Add the sweetened condensed milk, peanut butter, nutella, and vanilla extract and beat well on high until well blended.  Add the crushed Oreos and beat until combined.  Transfer the ice cream mixture to a freezer container with a lid.  Cover and freeze for about 4 hours or overnight.  Makes about 6 cups of ice cream.


Enjoy!  -Cardamommy

Chocolate Cake with Cream Cheese Filling

A while ago, I made this Oreo Crusted White Chocolate Mousse Torte for my brother's High School Graduation.  Wouldn't you know, that same brother is having a birthday, and I just had to make something fabulous.  Since I bragged all about him in the previous post (which he probably never read, and probably never will read, so I can always just Deny, Deny, Deny!), I'll keep it simple here.  I love my brother.  He is awesome.  Happy Birthday, Stephen!

I usually don't go for three layer cakes.  Holy cow.  I only have four people to feed!  Who's going to eat the extra layer!?  However, since this cake had to be fabulous (and since my brother can eat the extra layer) I decided to spring for a triple decker.  The filling is a luscious cream cheese filling which is firm enough not to squish out the sides (I was worried about that!).  The frosting is a rich and delicious chocolate frosting using melted chocolate.  This entire concoction is to die for.  Dense, moist, rich, chocolatey, and with the perfect touch of cream cheese.  Fabulousness achieved.


Chocolate Cake with Cream Cheese Filling


Cake:
2 1/2 ounces semi sweet chocolate chips
2 Tablespoons Nutella
1 cup milk
1 1/4 cups hot water
1 cup mayonnaise
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups granulated sugar
2 1/4 cups all purpose flour
1 cup unsweetened cocoa powder
2 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt


Cream Cheese Filling:
8 ounces cream cheese, room temperature
5 Tablespoons butter, room temperature
1 Tablespoon sour cream
1/2 teaspoon clear vanilla
2 cups powdered sugar


Dark Chocolate Frosting:
8 ounces semi sweet chocolate chips, melted
2 1/2 sticks butter, room temperature
4 Tablespoons Nutella
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
Chocolate sprinkles for garnish, if desired


Preheat the oven to 350F.  Grease 3 9-inch round cake pans and line the bottoms with parchment paper rounds.  Grease the parchment paper, set aside.


In a medium microwaveable bowl, combine the chocolate chips, nutella, and milk.  Heat in the microwave for about 1 minute, or until the milk is steaming, but not boiling.  Remove from the microwave and let sit for a minute or two.  Stir gently until combined, then add the hot water and set aside.


In a large bowl, or with a stand mixer, beat together the mayonnaise, eggs, vanilla, and sugar until well blended and smooth.  Add the flour, cocoa powder, baking soda, baking powder, salt, and the milk/chocolate mixture.  Beat together until combined and smooth. Divide the batter equally among the three pans.  


Bake the cakes for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and place on cooling racks for about 10 to 15 minutes.  Turn out the cakes onto the cooling racks and peel the parchment paper off the bottoms of the cakes.  Let the cakes cool completely before frosting.


For the cream cheese filling, in a medium bowl, beat together the cream cheese, butter, sour cream, and vanilla until smooth.  Add the powdered sugar and beat until well blended and smooth.


For the dark chocolate frosting, beat together the butter, nutella, and vanilla.  Add the powdered sugar and beat until combined and smooth.  Add the melted chocolate and beat until well blended.


To assemble the cakes, place a small dab of frosting on the cake platter to hold the bottom layer in place.  Place the first cake layer on the plate and spread with half of the cream cheese filling.  Place the second cake layer on top of that and spread with the rest of the cream cheese filling.  Place the last cake layer on top of that.  Spread the dark chocolate frosting over the top and sides of the cake.  If desired, press the chocolate sprinkles onto the sides of the cake.  Makes a 9-inch 3 layer cake, about 12 to 16 servings.


Enjoy!  -Cardamommy

Cinnamon Roll Peach Cobbler

I created this wonderful creation the other day and am so happy about it.  It is super fast. Really easy.  And extremely delicious.  My husband was late for dinner and asked if he could just skip dinner and eat the rest of the peach cobbler instead.  I said no.  Because he can't eat all the leftovers.  And because only I am allowed to eat dessert for dinner.  Or breakfast.  Or lunch.  It's a slippery slope you know.  You let it happen once, and then it is all over.  Might as well write off dinner completely and live on dessert.  I suppose there are worse things.


Cinnamon Roll Peach Cobbler


6 to 8 medium peaches, peeled (if desired - I didn't), pitted, and sliced
Heaping 1/4 cup granulated sugar
2 Tablespoons cornstarch
2 Tablespoons all purpose flour
8 unbaked cinnamon rolls (You can use home made like these, or store bought)


Preheat the oven to 375F.  Grease an 8x11 baking dish.  Set aside.


In a large bowl, combine the sliced peaches, sugar, cornstarch, and flour.  Stir until well combined.  Pour the peaches into the prepared pan and distribute evenly.  Place the unbaked cinnamon rolls on top of the peaches, spacing them evenly over the filling.


Place the baking dish in the oven and bake for about 30 minutes, or until the cinnamon rolls are done all the way through and the filling is bubbling in the center of the dish (not just the sides!).  If the cinnamon rolls are getting too brown on the top, just cover lightly with a piece of aluminum foil.  Makes 8 servings.


Enjoy!  -Cardamommy

Peach Pie

I love peaches!  I just bought a ton of them, and am so excited to get baking!  First up is a  peach pie.  I don't have a go-to peach pie recipe, so every time I make one I find a new recipe.  This pie was really good.  It was a little more liquidy than I would have liked,  but the flavor is good.  I don't peel my peaches before I bake with them.  I know, the horror! I don't see any problem with peach skins, and I don't feel that they negatively impact the dish at all.  Plus, I think that peeling peaches is a hassle, a pain, and a waste of my time.  So.  Peel if you feel so inclined.  Don't peel them if you'd rather not.


Peach Pie


Pastry for a double crust 9 inch pie
1 cup sugar
1/4 cup cornstarch
2 Tablespoons flour
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
6 cups sliced fresh peaches (about 6 to 8 medium peaches)


Preheat the oven to 375F.  Line a 9 inch pie plate with the bottom pastry.  Set aside.


In a large bowl, combine the sugar, cornstarch, flour, nutmeg, and salt.  Stir in the lemon juice, vanilla extract and almond extract.  Add the peaches and toss gently until the peaches are evenly coated.  Pour the peach filling into the prepared bottom crust.  Cover the pie with the remaining crust and seal and crimp the edges.  Cut vents in the crust to let the steam escape.


Bake the pie for about 60 to 70 minutes.  If the crust gets too brown, cover it loosely with foil.  Remove pie from the oven and let cool on a wire rack.  Makes about 8 servings.


Enjoy!  -Cardamommy

Brown Sugar Cookies

During a search for a drop sugar cookie recipe, I came across this delicious variation.  I decided that I had to try it, and I am so glad that I did.  The brown sugar gives these cookies a richer flavor than granulated sugar would, and the cinnamon adds the perfect touch.  These cookies reminded me somewhat of snickerdoodles, and the smell of them baking was divine.


Brown Sugar Cookies


1 cup butter, room temperature
1 1/2 cups packed brown sugar (dark or light)
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon


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


In a medium bowl, cream together the butter and brown sugar until light and smooth.  Add the eggs and vanilla, and beat until well combined.  Stir in the flour, baking soda, salt, and cinnamon until just incorporated.


Scoop the dough by heaping tablespoonfuls onto the prepared baking sheet, about 3 inches apart.  Bake the cookies for about 8 to 10 minutes, or until the cookies are just golden around the edges and set on the top.  Let the cookies sit on the baking sheet for 2 minutes, then transfer them to a cooling rack to cool completely.  Makes about 48 cookies.


Enjoy!  -Cardamommy

No-Bake Chocolate Layer Cheesecake

I at first shied away from this recipe.  I fear the boxed pudding, cool whip concoctions that this kind of resembles.  They just don't do it for me.  At all.  I was super thrilled to see that this recipe was not made from mixes and cool whip!  It is totally and completely made from scratch.  Okay, except for the Oreos.  I can handle Oreos though.  This dessert is rich and delicious.  A total hit!  It is 100% no bake, and very simple to put together.  Which is great when it is a zillion degrees outside with major humidity happening.  One major problem that I found with the recipe?  It totally didn't fit in the pan!!! I started putting it all together, and as you can see, the chocolate layer is quite skimpy.  Because it overflowed the pan and I had to take a lot out.  And I still had one layer left to go.  Hmmmm.  Kind of a problem.  Solution?  Use a bigger pan next time.  This recipe is modified to actually fit in the pan.  Original recipe found here.


No-Bake Chocolate Layer Cheesecake


Crust:
2/3 package Oreos
6 Tablespoons butter, melted


Cream Cheese Layer:
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 cup heavy whipping cream


Chocolate Layer:
1 jar (7 ounces) marshmallow cream
1 cup semi sweet chocolate chips
1/4 cup (1/2 stick) butter
1 cup + 2 Tablespoons heavy whipping cream, divided


Whipped Cream Layer:
1 cup heavy whipping cream
2 Tablespoons powdered sugar
1/2 teaspoon vanilla


Garnish (if desired):
Chocolate curls and/or
Chopped up Oreos (the remaining 1/3 of the package used for the crust is perfect)


Very lightly grease the bottom of a 9x11 pan or baking dish.


In a food processor, process the Oreos until you see uniform crumbs.  Add the melted butter and process, making sure that the mixture is well blended.  Transfer the Oreo mixture to the prepared pan and press in evenly to form the crust.


For the cream cheese layer, place the cream cheese in a bowl and beat with a hand mixer until smooth.  Carefully beat in the powdered sugar until combined.  Add the heavy whipping cream and beat on low until blended, then beat on high speed until the mixture is thick and holds its shape.  Spread the cream cheese mixture over the crust and chill while preparing the chocolate layer.


For the chocolate layer, in a microwaveable bowl combine the marshmallow cream, chocolate chips, butter, and 2 Tablespoons whipping cream.  Microwave in 30 second intervals, stirring after each interval, until the mixture is completely melted and smooth.  Let mixture cool to about room temperature.  Add the whipping cream to the chocolate mixture and beat on low to combine.  Once combined, increase speed to high and beat until the mixture is whipped and thick, 3 to 4 minutes.  Pour the chocolate mixture over the cream cheese layer and chill.


For the topping, beat together the whipping cream and powdered sugar until peaks form that hold their shape.  Spread the whipped cream over the chilled chocolate layer.  Refrigerate about 4 hours or overnight.  When ready to serve, garnish with chocolate curls and chopped oreos, if desired.  Makes 9 to 12 servings.  


Note:  The photo shows a dollop of whipped cream on the top.  This is because mine didn't fit in the pan.  If you would rather do it that way, wait to prepare the whipped cream layer until right before serving.  Spoon a dollop of whipped cream on top of each piece and garnish.


Enjoy!  -Cardamommy

Topopo Salad

Back in May, my little brother graduated from Utah State University in Logan, Utah.  While we were there, we went to a Mexican restaurant for lunch, where I had this delicious salad.  Oh my goodness.  As soon as I got home, I got to work making this salad.  And it is delicious.  Fabulous.  Stupendous.  My hungry puppies request it frequently.  This dish is essentially a tostada shell spread with warm refried beans and topped with lettuce, tomato, cheese, chicken, and salad dressing. Sounds simple.  It totally is.  And worth it.  

Topopo Salad

6 to 8 Tostada Shells (I usually have one per small eater plate and 2-3 per big eater plate)

1 can Refried Beans, warmed

1 head Chopped lettuce

3 tomatoes, chopped

parmesan cheese

shredded cheddar cheese

1/2 to 1 pound cooked shredded chicken

Salad dressing (we like bleu cheese, honey mustard, or ranch)

Microwave the tostada shells for about 10 to 15 seconds each until they are warm and crispy.  Spread the desired amount of refried beans on the tostada shell.  Place lettuce, tomato, parmesan and cheddar cheese, and chicken on top of the tostada shell.  Drizzle salad dressing over the top.  Makes about 4 servings.

Enjoy!  -Cardamommy

Grilled Pineapple

Before I begin this post, I'd like to congratulate my sister, Chemist Cuisinier, on her very first baby!! Today is the day! And we are all super excited to meet this little squid!!

June is my birthday month, and here in Provo that means a trip to Tucanos. What is Tucanos? Only the most amazing Brazilian grill ever! Multiple servers come around with sizzling meats, vegetables, and fruit to slice right off the spit and onto your plate. Among the many delicious things served is grilled pineapple. It. Is. So good. So much that by the end of our meal, we turned away every meat-bearing server and waited until the grilled pineapple came around one last time. Only then would we leave.

The weeks after the Tucanos meal were absolutely miserably hot. Fires raged all around Utah County, the air was dead and still, and ash was literally falling out of the air. I mentioned it felt as if I were living in a BBQ grill, and my brother said that all we needed was some pineapple. And so it came to pass.

1 Pineapple, peeled and sliced into 1/4 - 1/2 inch rounds
Brown Sugar
Liquid Smoke

1. Pour 4-5 drops of liquid smoke on each slice of pineapple and rub it in with your fingers. Then sprinkle a pinch or two of brown sugar over the same side and spread.

2. Place pineapple, seasoned-side up, on the upper rack of the grill over medium heat. Grill for about 15 minutes, turning halfway through, until pineapple is juicy and tender.

Mahlzeit!
-Coriaunty

Pineapple Pinwheels

This is a fun new way to slice your pineapple into a pretty pinwheel shape and get all those pokey things out at the same time!

 1. Start with your pineapple and a large and small knife

2. Cut the top and base off the pineapple

3. Cut at an angle and follow the diagonals of the pineapple. This will cut out all the pokey things

 4. Starting at the top, slice the remaining skin off the pineapple by following the diagonals down

5. Using your large knife cut into slices of desired thickness












Mahlzeit!
-Coriaunty

S'Mores Stuffed Chocolate Chip Cookies

I know a good thing when I see one.  This recipe I is one of those good things.  Truly inspired.  A "magical inspiration" to quote a then very young Coriaunty.  I have made stuffed cookies before.  These Triple Chocolate Peppermint Patty Cookies were insanely delicious.  And these Oreo Stuffed Chocolate M&M Cookies were so fun and yummy.  These S'mores stuffed Cookies  are a truly wonderful thing.  And the chocolate chip cookie recipe?  Really really good.  Wow.  


S'Mores Stuffed Chocolate Chip Cookies


Cookie dough:
12 Tablespoons butter, melted and cooled
1 cup brown sugar, packed
1/2 cup granulated sugar
1 egg plus 1 egg yolk
2 teaspoons vanilla extract
2 cups plus 2 Tablespoons all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semi sweet chocolate chips


S'mores:
4 whole graham cracker sheets, broken along perforations into 4 rectangles each
6 flat stacker marshmallows, cut in half
1 chocolate bar, broken into squares


Preheat the oven to 350F.  Line a baking sheet with parchment paper.  Set aside.


For the cookies, combine the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla in a bowl.  Stir by hand or with a mixer until completely combined.  Add the flour, baking soda, and salt, and mix until incorporated.  Stir in t he chocolate chips.  Place in the refrigerator while you prepared the s'mores.


Lay out the graham crackers on a work surface.  You should have 12 small rectangles.  Carefully cut each rectangle in half.  Place one chocolate bar square and 1 marshmallow half on top of a graham cracker square, and place the second little graham cracker square on top. Repeat with the remaining 11 graham cracker rectangles.


To assemble the cookies, take a lump of cookie dough (smaller than palm size) and flatten it out in your hand.  Place a mini s'more on the flattened cookie dough and bring the edges of the dough up the sides and over the top of the s'more.  Seal the seam and place on the prepared baking sheet.  Repeat with the remaining 11 s'mores.  Place cookies in the preheated oven and bake for about 15 minutes, or until lightly browned and set in the middle.  Remove from the oven and let cool on the pan for several minutes.  Transfer cookies to a cooling rack.  Makes 12 cookies.


Enjoy!  -Cardamommy

Monster Cookie Cupcakes

I love a good cupcake.  I also love me some cookie dough.  These cupcakes cover both bases.  What I don't particularly love, however, is having 24 cupcakes to for 4 people.  What that translates into is, everyone eats one cupcake.  The rest live in the fridge until I lose all willpower and inhale them.  All.  Bad bad.  Yay for small batch recipes, huh?  This recipe makes 4, yes you read that right, 4 cupcakes.  With some serious cookie dough frosting.  Take that willpower.  Take that.  Recipe found here.  P.S.  I bet you can't tell which cupcake I frosted and which 3 my hungry puppies frosted.  Budding little kitchen professionals, they are.


Monster Cookie Cupcakes


Cupcakes:
1 Tablespoon creamy peanut butter
1 Tablespoon butter
2 Tablespoons sugar
1 egg white
1/4 teaspoon vanilla
1/4 cup flour
1/2 teaspoon baking powder
Pinch of salt
1 1/2 Tablespoons milk
1/4 -1/2 cup mini chocolate chips


Frosting:
2 Tablespoons creamy peanut butter
2 Tablespoons butter, room temperature
1/4 - 1/2 cup powdered sugar
2 Tablespoons brown sugar
2 Tablespoons flour
1/4 cup old fashioned oats
1/4 cup mini M&Ms
1/4 cup mini chocolate chips


Preheat the oven to 375F.  Line 4 muffin tins with cupcake liners.  Set aside.


In a small bowl, heat the peanut butter and butter in the microwave for about 10 seconds. Mix in the sugar, egg white, and vanilla.  Stir in the flour, baking powder, salt, and milk.  Stir in the mini chocolate chips.  Spoon the batter into the prepared muffin cups and bake for about 10 minutes, or until a toothpick inserted in the center comes out clean.  Remove cupcakes from pan and let cool completely on wire rack before frosting.


For the frosting, combine the peanut butter, butter, and 1/4 cup powdered sugar in a small bowl and mix until blended.  Add the brown sugar and flour and mix until combined.  Stir in the oats, M&Ms and mini chocolate chips.  If necessary, add enough of the remaining 1/4 cup powdered sugar to reach the desired consistency.  Spoon the frosting on top of the cooled cupcakes.  Makes 4 cupcakes.


Enjoy!  -Cardamommy

Oreo Stuffed Chocolate M&M Cookies

I made these cookies as a fun treat for my two Hungry Puppies for the 4th of July.  I found Summertime Oreos with blue filling, and Red White and Blue M&Ms.  The cookie dough was mildly difficult to shape around the Oreos because the peanut M&Ms were so large, but they come together just fine, and the peanut M&Ms are an interesting deviation from the regular M&Ms.  They dough may begin to stick to your hands, making it difficult to shape these cookies.  Just clean your hands when this happens, or try dipping your fingers in cool water so they are slightly moist while shaping the dough.


Oreo Stuffed Chocolate M&M Cookies


1 cup butter, room temperature
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup M&Ms
1 cup Peanut M&Ms
About 12 Oreo cookies


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


In a bowl, cream together the butter, granulated sugar, and brown sugar.  Beat in the eggs and vanilla extract.  Add the flour, cocoa powder, baking soda, and salt, and beat gently until incorporated.  Stir in the M&Ms.  


Scoop about 2 tablespoons of dough and flatten slightly.  Place an Oreo on the dough and cover with another 2 tablespoons of dough.  Bring the edges together and seal.  Place the cookie on the baking sheet.  Repeat with remaining Oreos.  If you have leftover dough, either bake it without an Oreo inside, or use extra Oreos until the dough is gone.


Bake the cookies for about 13 to 15 minutes, or until the top is just set and the cookies are slightly cracked on the top.  Remove from the oven and transfer to a cooling rack.  Makes about 12 quite large cookies.


Enjoy!  -Cardamommy

Brown Butter Oatmeal and M&M Cookies

About 1 year ago, our city of Minot, ND flooded.  About 4,000 homes were flooded and about 11,000 people were evacuated.  When the flood waters receded, there was so much devastation that if you had not witnessed it, you wouldn't believe it.  A friend of mine owned a house right next to the river, and the flood waters pushed her house off it's foundation and into the house next door.  I saw someone's deck hanging from a street sign.  The houses were soggy and moldy and smelly.  Volunteers came from all over the United States and Canada to help people gut their homes so that they could start the long process of rebuilding. That volunteer effort is continuing this Summer.  There is a volunteer management organization in town called Hope Village.  They provide housing and meals for volunteers from all over the country who need a place to stay while they help to rebuild our city.  This is a wonderful service, and one that is sorely needed due to the low availability and high cost of housing in our area.  Now, I made a couple of batches of these cookies over the weekend, so what's a girl to do with a gajillion cookies?  I am donating these cookies (and more batches to come) to the Hope Village.


I have never tried anything with brown butter before, so I decided that perhaps that should end now.  I made these cookies the other day, and they were good.  Not my most favorite chocolate chip cookies ever, and I'm not sure that I enjoyed the brown butter enough to spend the extra time repeating it.   


Brown Butter Oatmeal and M&M Cookies


1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup old fashioned oatmeal
1/2 cup M&Ms (I used Red White and Blue for the 4th of July), or use chocolate chips


Preheat the oven to 350F.  Line a baking sheet with parchment paper. Set aside.


Melt the butter in a saucepan over medium heat.  Stirring constantly, continue to cook the butter until it just begins to brown.  This will take several minutes.  Remove from the heat and let cool.


In a medium size bowl, stir together the granulated sugar and brown sugar.  Add the cooled butter.  Stir in the egg and vanilla extract.  Add the flour, baking powder, salt, and oatmeal and stir until blended.  Stir in the M&Ms.  Scoop dough by heaping tablespoonfuls and place on the prepared baking sheet.  Cook for about 10 to 12 minutes, or until set in the center and the edges are lightly browned.  Remove from the oven and transfer to a cooling rack to cool completely.  Makes about 12-15 cookies.


Enjoy!  -Cardamommy