Fudge M&M Ice Cream Pie

This recipe was chosen by popular demand at my house.  Whenever we have dinner guests (I always want to say guests for dinner...), I try to make a dessert that is a little bit nicer, fancier, bigger, badder, etc.  This lovely recipe was on my to bake list, and was agreed upon by all.  Which was nice, because there is usually a huge debate and negotiating involved.  I made a few changes, and a few oopses (because I was in a hurry...), and the end result was kind of ridiculous.  After I served it there was one piece left.  I totally called dibs.  Yes I did.  An Oreo cookie crust is topped with cake and sprinkle filled ice cream, then covered with a thick fudge sauce, M&Ms, sprinkles, and whipped cream.  Notes: I like to scoop the ice cream into the mixing bowl scoop by scoop, as I have found that it helps to mix the add ins more evenly.  Be sure that your fudge sauce is cool before pouring it over the ice cream, or it will melt and mix into the ice cream a bit.  Also, when you unmold the pie, the fudge sauce will be oozy, so be prepared for that.

Fudge M&M Ice Cream Pie

Fudge Sauce:
1 can (14 ounces) sweetened condensed milk
1/2 cup milk chocolate chips
1/2 cup semi sweet chocolate chips
1/2 teaspoon vanilla

Crust:
1 package (14 ounces) Oreo cookies
6 Tablespoons butter, melted

Ice Cream:
1/2 gallon Chocolate Chip Ice Cream, slightly softened (or use your favorite flavor)
4 frosted cupcakes, roughly crumbled (I used 2 vanilla and 2 chocolate)
1/3 cup sprinkles
1 cup M&Ms
Additional Sprinkles
Whipped Topping

For the fudge sauce, place the sweetened condensed milk in a microwaveable bowl and heat in the microwave for about 45-60 seconds, or until very warm.  Stir in the milk chocolate chips, semi sweet chips, and vanilla until completely melted and smooth.  Set aside to cool to while you prepare the pie.

Place the Oreo cookies in a food processor and process until you have fine crumbs.  Place the cookie crumbs in a bowl with the melted butter and stir until the crumbs are evenly moistened.  Press firmly into the bottom of a 9 inch springform pan.  Freeze while you prepare the ice cream layer.

Scoop the softened ice cream into a large bowl and add the roughly crumbled cupcakes and sprinkles.  Stir together quickly until evenly distributed, then transfer to the prepared crust and spread it evenly.  Freeze until firm, 30 minutes to 1 hour.

Remove pie from the freezer and pour the fudge sauce over the top and spread evenly.  Top with M&Ms, additional sprinkles, and whipped topping.  Freeze until firm, about 1 hour, or cover and freeze overnight.  When ready to serve, remove the sides of the springform and slice.  Makes about 12-16 servings.

Enjoy!  -Cardamommy

Oreo Chunk Peanut Butter Cup Cookies

We're in the middle of the long course swim season right now, so we get to make treats for the concession stand at the meet that we are hosting.  I asked my Hungry Puppies what kind of treat they wanted to make, keeping in mind that this is an outdoor meet and it is going to be sunny and warm out.  After a ridiculous amount of debate, we narrowed it down to jumbo cookies.  My oldest Hungry Puppy had earlier thrown out the suggestion of making her Prize Winning Chocolate Covered Reese's Stuffed Oreos, and after another ridiculous amount of debate, we decided to put those components into a cookie.  We stuffed Oreo cookie pieces and mini peanut butter cups into these chocolate chip cookies, and they are kind of amazing. These cookies are enormous! So just make smaller dough balls and bake for slightly less time.

Oreo Chunk Peanut Butter Cup Cookies

1 cup (2 sticks) butter, room temperature

1/2 cup butter flavor shortening

1 1/4 cups granulated sugar

1 1/4 cups packed brown sugar

2 eggs

1 Tablespoon vanilla extract

4 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups chopped Oreo cookie pieces

1 1/2 cups mini peanut butter cup candies

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

In a large bowl (or use a stand mixer) cream together the butter, shortening, sugar, and brown sugar, until blended and smooth.  Beat in the eggs and vanilla until incorporated.  Add two cups of the flour, the baking powder, baking soda, and salt, and beat until combined.  Add the remaining two cups of flour and beat until almost incorporated (you should still see flour in the dough).  Stir in the Oreo cookie pieces and mini peanut butter cups until evenly distributed, and no more streaks of flour remain.

Use a 1/4 cup measure to scoop the dough and place on the prepared baking sheet, six to a sheet.  The dough should be disk shaped (like the measuring cup).  Place in the preheated oven and bake for 12 to 14 minutes, or until the edges are just golden brown and the centers are set.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes 24 to 26 jumbo cookies.

Enjoy!  -Cardamommy

Chocolate Covered Reese's Stuffed Oreos

Holy cow you guys, these crazy treats saved my life.  Well, figuratively.  You know when you just have a rough day?  A totally killer day that demands dessert therapy?  These little gems were there for me.  They also got my oldest Hungry Puppy a first place (by a large margin...) win in my husband's family reunion dessert bake off!  She wants every future reference to these cookies to be "Prize Winning Chocolate Covered Reese's Stuffed Oreos".  I can't really argue with that.  A Reese's peanut butter cup sandwiched between two cream side Oreos, covered in chocolate and sprinkled with sprinkles! Prize winning! and Life saving! Note:  You can easily change up the flavors.  Use golden Oreos, or chocolate cream Oreos, or any other flavor, and dip in milk, dark, or white chocolate, or colored candy melts!  Original recipe found here.

Chocolate Covered Reese's Stuffed Oreos

24 Oreos
12 Reese's Peanut Butter Cups, regular size
8 ounces chocolate almond bark, or candy melts, melted
Sprinkles

Carefully remove the tops of the oreos, keeping all of the cream on one side (Save the naked (no cream) cookies for another use).  Place a peanut butter cup on top of a cream side up Oreo.  Place a second Oreo on top of the peanut butter cup, cream side down.  Press together very gently.

Use a fork to dip the cookies in the melted chocolate, gently shaking off the excess.  Place the dipped cookies on a piece of wax paper and sprinkle with sprinkles, if desired.  Let sit until completely cooled and firm.  Makes 12 stuffed Oreos.

Enjoy!  -Cardamommy

Strawberry Cookies and Cream Ice Cream

This ice cream was seriously a stroke of genius.  I have been pondering the usage of Strawberry Nesquick Powder in baking, and I decided that if you like strawberry milk, you would totally like strawberry ice cream!  I thought, though, that it needed something more...like Oreos.  Because strawberry cookies and cream?  Yes please!  But could I somehow kick up the strawberry just another touch?  Yep.  A strawberry jam swirl.  This ice cream is totally a win.

Strawberry Cookies and Cream Ice Cream

1 can (14 ounces) sweetened condensed milk
3/4 cup Strawberry Nesquick Powder
1 quart Half and Half
24 Oreos, coarsely chopped
1 cup strawberry jam

Place the sweetened condensed milk and strawberry milk powder in a large bowl. Stir until well blended.  Gradually whisk in the half and half until combined.  Refrigerate the ice cream base for several hours, or overnight.

When you are ready to freeze the ice cream, pour the ice cream base mixture into your ice cream maker and process according to the manufacturer's directions.  During the last several minutes of freezing time, add the chopped Oreos.  When finished freezing, transfer about 1/4 of the ice cream to a freezer container, then drop about 1/4 of the jam over the top and swirl with a knife.  Repeat with remaining ice cream and jam, finishing with jam and swirling it through the top layer.  Freeze.  Makes about 2 quarts.

Enjoy!  -Cardamommy

Fudge Ice Cream Sandwich Cake

I have not made this ice cream cake in years.  Years!! What is my problem?  How could I have deprived my children for so long?  I honestly don't know, but I am rectifying the situation now.  With this cake.  It is so easy, and seriously, who doesn't like ice cream sandwiches?  With an Oreo fudge filling? Topped with whipped topping, more Oreos, and hot fudge sauce? Yeah.  Everyone wants this cake. I originally found this recipe in a Kraft Foods magazine quite a few years ago, and have adapted it.  

Fudge Ice Cream Sandwich Cake

24 ice cream sandwiches (you can get creative and use different flavors)
4 cups whipped topping
1 cup hot fudge, warmed
2 packages (4 serving size each) instant chocolate pudding mix
2-4 Tablespoons milk
24 Oreo Cookies, chopped

Layer 12 of the ice cream sandwiches on the bottom of a 9x13 pan. Place in the freezer.

In a large bowl, stir together 2 cups of the whipped topping and the warm hot fudge until blended.  Add the pudding mixes and stir until combined.  Stir in enough of the milk to reach a spreadable consistency.  Stir in about 2/3 of the chopped Oreo cookies.  Remove the pan of ice cream bars from the freezer, and spread the fudge mixture evenly over the top.  Layer the remaining 12 ice cream sandwiches on top of the filling.  

Spread the remaining 2 cups of whipped topping evenly over the top. Sprinkle with the remaining 1/3 of the chopped Oreos, and drizzle with extra hot fudge sauce, if desired.  Freeze until solid.  Makes 24 servings.

Enjoy!  -Cardamommy

Oreo Pretzel Turkeys

Guess what guess what!!!! My sister is coming to my house for Thanksgiving and I can't even contain my excitement.  This means my 3 year old niece is coming too! She called me on the phone today and told me that she wants to help me make things in the kitchen, like pie!  I am so excited to do some kitchen projects with her and my Hungry Puppies!! I love when the cousins can get together and have fun.  I decided that these little turkeys would be so fun and easy for little fingers.  Not too technical and I love how they don't need to stand up.  Sometimes it gets tricky to keep them upright, and for a 3 year old it might get frustrating.  These are perfect.  Oh, and pretzels?  Not my thing.  Chocolate covered pretzels?  Totally my thing.  Pretzels should really only come chocolate covered.  Just saying. Original idea found here.  Note: Using melted chocolate for the "glue" would provide the strongest hold, but chocolate frosting might be easier for kids to work with.  Use whatever works for you!

Oreo Pretzel Turkeys

12 Oreo  Fudge Cream cookies

36 Chocolate Covered Pretzels

24 candy eyes

12 candy corn

72 Fall colored M&Ms

Melted Chocolate chips or Chocolate frosting (use homemade and place in a piping bag with a very small opening, or use storebought in a piping bag, or use a tube of decorator frosting)

Use melted chocolate or frosting to attach an oreo to the top of 3 chocolate covered pretzels.  Use more chocolate or frosting to attach the eyes and candy corn beak to the top of the oreo.  Attach the M&Ms to the chocolate covered pretzels with the chocolate or frosting.  Let turkeys set before moving or serving.  Makes 12 turkeys.

Enjoy!  -Cardamommy

Double Chocolate Oreo Cupcakes with Brownie Buttercream Frosting

We had a barbecue for a church activity, so I had to come up with a fabulous dessert to bring.  When I asked my Hungry Puppies what they thought, cupcakes was the answer.  With chocolate frosting. I was slightly inspired by the Brownie Batter Oreo Cookies that are everywhere right now, so I came up with these.   Chocolate cupcakes with chocolate chips and Brownie Batter Oreo chunks, topped with brownie buttercream frosting and an extra Brownie Batter Oreo.  These cupcakes are so full of chocolatey goodness they are irresistible! Original cupcake recipe found here.  Note:  If you don't have Brownie Batter Oreos, just use regular Oreos, or chocolate cream Oreos.

Double Chocolate Oreo Cupcakes with Brownie Buttercream Frosting

Cupcakes:

1 box chocolate cake mix

1/2 cup oil

3 eggs

1 teaspoon vanilla extract

3/4 cup milk

1/2 cup sour cream

1/2 cup mini chocolate chips

12 Oreos, chopped

Frosting:
1/2 cup (1 stick) butter, room temperature
1/2 cup shortening
1/2 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1 1/2 teaspoons meringue powder
1/2 cup cocoa powder
3/4 cup brownie mix (powder)
3 cups powdered sugar
3 - 4 Tablespoons milk
12 Oreos, cut in half

Preheat the oven to 350F.  Place cupcake papers in 24 muffin cups.

For the cupcakes, in a large bowl, stir together the cake mix, oil, eggs, vanilla, milk, and sour cream until well blended.  Add the mini chocolate chips and chopped Oreos, and stir until evenly distributed.  

Spoon the batter into the prepared cupcake papers, filling each about 3/4 full.  Place the cupcakes in the oven and bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.  Remove cupcakes from the oven.  Take the cupcakes out of the pan, and let cool completely on a cooling rack before frosting.

For the frosting, cream together the butter, shortening, vanilla, butter flavoring, and meringue powder until smooth.  Add the cocoa powder and brownie mix and beat until incorporated.  Add the powdered sugar and beat until smooth (frosting will be thick).  Beat in 2 tablespoons of milk until incorporated.  Beat in the remaining milk a little at a time if needed to reach the desired consistency.

Spread or pipe the frosting onto the cooled cupcakes.  Top with an Oreo half.  Makes 24 cupcakes.

Enjoy!  -Cardamommy

Mississippi Mud Pie

This cake has been two years in the making.  Well, it took me two years to work up the guts to try it again after the first one was an epic failure.  Epic.  I originally found this recipe on Martha Stewart's website and decided to make it for my dad's birthday.  I'm still not totally sure what happened... The oreo crust somehow leaked some sort of grease onto the bottom of my oven which burned off to create a noxious gas in my apartment. Then I think I rushed things a bit. I didn't really strictly follow the chilling time, so my pudding layer kind of got swallowed by the cake.  I can't even remember if I topped it with whipped cream or if I just quit at that point.  To top things off, it had a faint scorchy taste, which everyone else said they didn't notice.  Maybe they were just being nice?  Well, round two, and I decided to do a little bit more research.  I found this recipe on a lot of different blogs, with a variety of suggestions.  This time, I'm pleased to announce, the pie was a complete success.  If your heart goes pitter patter over oreos, flourless chocolate cake, chocolate pudding, and whipped cream, then this pie is for you.  Notes: I deviated from Martha's recipe just a bit.  I substituted water for coffee in the cake, and added chocolate extract.  I added slightly  more cornstarch and 2 whole eggs instead of 4 egg yolks to the pudding.  I also stabilized the whipped cream to help the leftovers last longer without melting into whipped cream puddles.

Mississippi Mud Pie

Crust:

16 ounces whole (cream included) Oreos (35-40 cookies), crushed

5 tablespoons unsalted butter, melted

Flourless Chocolate Cake:

4 tablespoons (1/2 stick) unsalted butter

6 ounces good-quality dark chocolate (60-70%), chopped (I used chocolate chips)

1/4 water

1 tablespoon pure vanilla extract

2 teaspoons chocolate extract

1/4 teaspoon salt

6 large eggs, separated, at room temperature

1 cup sugar, divided

Chocolate Pudding:

3/4 cup sugar

1/2 cup unsweetened cocoa powder

6 Tablespoons cornstarch

1/4 teaspoon salt

2 eggs

2 1/2 cups milk

3 tablespoons unsalted butter

2 teaspoons pure vanilla extract

3 ounces good-quality dark chocolate (60-70%) (I used chocolate chips)

Stabilized Whipped Cream:

4 teaspoons granulated sugar

1 teaspoon cornstarch

1 cup heavy whipping cream, divided

1/2 teaspoon vanilla extract

For the crust, preheat the oven to 300F.  Lightly grease a 9 inch springform pan with cooking spray.

Place the cookies in a food processor and process until you have fine crumbs.  Transfer the crumbs to a bowl and pour in the melted butter.  Stir together until evenly moistened.  Press the buttered crumbs evenly onto the bottom and up the sides of the prepared pan, leaving about 1/2 inch at the top of the pan.  Bake for about 10 minutes.  Remove crust from the oven and let cool.

For the chocolate cake, increase the oven temperature to 350F.  Place the butter and chocolate in a microwaveable bowl, and heat in the microwave in 30 second intervals, stirring after each, until chocolate is melted and smooth.  Set aside.

In a small bowl, combine the water, vanilla extract, chocolate extract, and salt.  Set aside.

Place the egg yolks and 1/2 cup of the sugar in a bowl.  Beat until the mixture is a pale yellow color, 3 to 4 minutes.  Add the chocolate mixture and beat until just combined, scraping down the sides of the bowl as necessary.  Add the water mixture and beat on low until just combined.

In a separate bowl, beat the egg whites until foamy.  Continue to beat while gradually adding the remaining 1/2 cup sugar until soft peaks form.  Scoop about 1 cup of the egg whites into the chocolate batter and fold in gently with a spatula.  Add the remaining egg whites and gently fold in until incorporated.

Pour the batter into the prepared crust and smooth the top.  Place the cake in the oven and bake for 40 to 50 minutes or until the cake is set, but has a wiggle to it.  The cake may look underdone.  Remove cake from the oven and let cool completely.  The cake will sink in the middle (leaving lots of room for pudding!).  Cover the cake tightly with plastic wrap and refrigerate at least 3 hours, or overnight.

For the pudding, place the sugar, cocoa powder, cornstarch, and salt in a large saucepan and gently whisk together. Whisk in the eggs until combined.  Slowly whisk in the milk.  Cook the mixture over medium-high heat, whisking constantly, until the pudding thickens and just starts to bubble.  Don't let it boil, or the eggs will scramble.  Whisk in the butter, vanilla, and chocolate until melted and well blended.  

Transfer the pudding to a bowl and cover with plastic wrap directly on the pudding surface to prevent a skin from forming on the top.  Chill for at least 3 hours, or overnight.

For the stabilized whipped cream, place the sugar and cornstarch in a small bowl and stir together.  Add 1/4 cup of the whipping cream and stir until smooth.  Micrwave in 15 second intervals, stirring after each, until the mixture comes to a boil (be careful that it doesn't overflow in the microwave!).  Stir the vanilla into the thickened mixture, then let cool completely.

Place the remaining 3/4 cup whipping cream in a bowl and beat until tracks begin to form in the cream.  Continue to beat while slowly adding the thickened cream mixture.  Beat until stiff peaks form.

To assemble the pie, spoon the cold pudding onto the cooled cake, staying within the crust, and smooth the top.  Spread the whipped cream over the pudding.  Refrigerate the cake for at least 30 minutes before serving.  Makes 16 to 20 servings.

Enjoy!  -Cardamommy

German Chocolate Cake

A couple of months ago, my oldest Hungry Puppy asked me to make a German Chocolate cake, which totally surprised me because she isn't really a big chocolate lover.  Okay, though, sure.  Twist my arm.  Of course I'll make her a German Chocolate Cake.  I didn't feel like doing a traditional German Chocolate cake, though.  I needed something different.  So I found this recipe and asked her if she was okay with it, then decided to run with it.  I doctored up a cake mix, then made my own frosting instead of using store bought.  We loved it!  

German Chocolate Cake

Cake:
1 chocolate cake mix
1 cup all purpose flour
1 cup granulated sugar
3/4 teaspoon salt
3 eggs
1 cup water
1/4 cup oil
1 cup sour cream
2 teaspoons vanilla extract

Frosting:

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

2 tablespoons milk

1/3 cup thick caramel sauce

1 cup shredded coconut, toasted

1 cup chopped pecans, toasted

12 Oreo cookies, chopped

Preheat the oven to 350F.  Grease 3 9-inch round cake pans and line the bottoms with parchment paper, then lightly grease the parchment. 

In a large bowl, whisk together the cake mix, flour, sugar, and salt.  Add the eggs, water, oil, sour cream, and vanilla, and stir until well blended.  Divide the batter evenly between the 3 cake pans, and smooth the tops.  Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove cakes from the oven and let cool for about 10 minutes, then turn the cakes out of the pans and remove the parchment from the bottoms.  Let cakes cool completely on a cooling rack.  

For the frosting, in large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add powdered sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Beat in the caramel sauce, then the coconut and pecans until evenly distributed.

To assemble the cake, place 1 cake layer on a serving plate.  Spread with 1/3 of the frosting and sprinkle with 1/3 of the chopped oreo cookies.  Place the 2nd cake layer on top and spread with another 1/3 of the frosting and oreos.  Place the last cake layer on top and spread with the remaining frosting and oreos.  Makes 16 to 20 servings.  

Enjoy!  -Cardamommy

Oreo Layer Cake with Marshmallow Cream Filling

I have a seriously impressive yet easy cake for you today.  I don't normally use cake mixes, but my life has been seriously crazy lately and I needed a break!  I've been wanting to make an Oreo cake, and this is what I came up with.  I threw some black cocoa powder in with the cake mix to give me a seriously dark Oreo-like chocolate flavor in these moist cake layers.  The marshmallow cream filling is light and fluffy and delicious.  Can't even get over the filling.  The frosting is full of chopped Oreos, which give you some nice chunks of Oreo in each bite.

Oreo Layer Cake with Marshmallow Cream Filling

Chocolate Cake:
1 box dark chocolate cake mix
1 box (4 serving size) instant chocolate pudding mix
1/4 cup black cocoa or dark cocoa powder
2 eggs
1 3/4 cups milk

Marshmallow Cream Filling:
1 container (7 ounces) marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
pinch of salt
1 teaspoon clear vanilla extract
2 teaspoons hot water

Oreo Frosting:
1/2 cup butter, room temperature
1/2 cup coconut oil
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
4 cups powdered sugar
2 Tablespoons milk
18 Oreos, chopped
Extra Oreos for garnish

Preheat the oven to 350F.  Grease 2 9-inch round baking pans and line the bottoms with parchment paper, then lightly grease the paper.  Set aside.

In a large bowl, whisk together the cake mix, pudding mix, and cocoa powder.  Whisk in the eggs and milk until combined and well blended.  Pour the cake batter evenly in the prepared pans and smooth the tops.  Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool for about 10 minutes.  Carefully turn the cakes out onto a cooling rack to cool completely.

For the marshmallow cream filling, in a medium bowl, place the marshmallow cream, shortening, powdered sugar, salt, vanilla, and hot water.  Beat together until completely combined, smooth and fluffy.

For the Oreo frosting, cream together the butter, coconut oil, vanilla, and butter flavoring.  Beat in the powdered sugar, one cup at a time, until combined.  Add the milk (adding more if necessary to reach the desired consistency), and beat the frosting until smooth.  On low speed, beat in the chopped oreos until evenly distributed.

To assemble the cake, place one cooled cake layer on a serving plate.  Spread the cream filling on top, then place the second cake layer on top of the cream filling, pressing down slightly.  Frost the top and sides of the cake with the Oreo frosting.  Garnish with extra Oreos, if desired. Makes 16 servings.

Enjoy!  -Cardamommy

White Chocolate Peanut Butter Oatmeal Oreo Blondies

I found this brilliant recipe the other day and was totally smitten, and immediately set about creating my own version.  My family loves peanut butter treats, and although I'm fairly ambivalent about peanut butter, the peanut butter frosting in that recipe is one of my favorite peanut butter applications ever.  Ever.  This recipe starts with a peanut butter oatmeal Oreo blondie and is topped with a peanut butter white chocolate chip frosting.  Unbelievable.  

White Chocolate Peanut Butter Oatmeal Oreo Blondies 

Blondies:
1/4 cup (4 Tablespoons) butter, room temperature
2 Tablespoons creamy peanut butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
3/4 cup all purpose flour
3/4 cup old fashioned oats
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup chopped peanut butter Oreos (about 8 or 10 Oreos)

Peanut Butter White Chocolate Chip Frosting:
1/2 cup creamy peanut butter
1 cup powdered sugar
4 Tablespoons milk
1/2 cup white chocolate chips

Preheat the oven to 350F.  Line a 9x9 inch square baking pan with parchment paper, leaving the edges of the paper hanging over the sides to use as handles.

In a large bowl, cream together the butter and peanut butter until smooth.  Beat in the brown sugar and granulated sugar until light and fluffy.  Beat in the egg.  Add the flour, oats, baking powder, and salt, and beat until just combined.  Stir in the chopped Oreos until evenly distributed.  Spread the batter evenly in the prepared pan.  Place in the oven and bake for about 20 minutes, or until the edges are golden and a toothpick inserted in the center comes out with moist crumbs.  Remove from the oven and let cool for about 5 minutes before frosting.

While the blondies are cooling make the frosting.  In a large bowl, combine the peanut butter and powdered sugar, and beat until blended (mixture may be crumbly).  Add 2 tablespoons of the milk and beat well, then add the remaining 2 tablespoons of milk and beat until well blended and smooth.  Stir in the white chocolate chips.  Immediately spread the frosting over the warm blondies, spreading evenly.  Let cool.  Makes 16 servings.

Enjoy!  -Cardamommy

Oreo Brownie Ice Cream

This is an amazing Summertime recipe, perfect for your kids to make and eat.  My Hungry Puppies made this ice cream themselves and ate it mostly themselves as well.  Just mix up some instant pudding, cool whip, and add ins.  It is fast and easy to make and you don't have to churn it, just pop it in the freezer and you're good to go.  One last slightly amazing thing about this ice cream is that when it melts, it doesn't run all over the place, it stays a pudding consistency.  Perfect for a no mess ice cream cone on a warm day. Also, it is super easy to change up the flavors in this recipe.  I made another batch using white chocolate pudding and coconut pudding with fudge stripe cookies and marshmallows.  Be creative and use your favorites!  Recipe found here.

Oreo Brownie Ice Cream

2 boxes (4 serving size) Oreo instant pudding mix
2 cups milk
1 tub (8 ounces) Cool Whip, thawed
1 1/2 to 2 cups brownie chunks (I used this recipe)

In a large bowl, whisk together the pudding mix and milk until thickened.  Stir in the cool whip until blended.  Fold in the brownie chunks. Spoon the ice cream mixture into a 2 quart freezer container and freeze until solid.

Enjoy!  -Cardamommy

Spooky Owl Pretzels (Angry Birds)

I have a last minute, mid week, Halloween treat to share with you today.  I'm posting these super last minute, because they were totally unplanned!  I saw the idea, and had to make them right away because Halloween is tomorrow!!!!  My Hungry Puppies loved this little kitchen craft, and it was fast and easy!  A perfect craft for some last minute Halloween fun!

Spooky Owl Pretzels (Angry Birds)

8 Giant Pretzels (I used Snyder of Hanover Sourdough Hard Pretzels)
12 ounces (1/2 package) vanilla almond bark
8 Oreo Cookies, split in half
Chocolate licorice
16 white M&Ms
16 chocolate chips
8 black jelly beans

Cut the chocolate licorice into 2 1/2 to 3 inch lengths with one end cut diagonally.  With another piece of licorice, cut thin slices to use for the owl's toes.

Carefully melt the vanilla almond bark in a bowl in the microwave, heating in 30 second intervals and stirring after each until smooth.  Dip the pretzels in the white chocolate, coating them evenly.  Press 2 Oreo halves onto the top of the pretzel.  Using the white chocolate as glue, attach the white M&Ms to the Oreos, and the chocolate chips on top of the M&Ms.  "Glue" (with white chocolate) the licorice pieces at the top of the Oreos.  Press a black jelly bean in the middle between the Oreo eyes to make the nose.  Arrange the thinly sliced licorice at the base of the pretzel owl to form its toes.  Makes 8 spooky owls.  

Enjoy!  -Cardamommy

Candy Corn Oreo Brownies

I desperately needed a quick and easy dessert to make last minute for some guests.  Why quick, easy, and last minute?  Because I somehow forgot to plan a dessert...and seriously miscalculated how much time it would take to cook the roast.  It was that kind of day.  So.  Candy corn oreos (which I love, by the way, and may have put in the brownies to stop me from eating them all.  Won't I just now eat all the brownies? you might ask.  It's different.  Go figure), deliciously chocolate brownies, topped with vanilla frosting and more oreos.  I watched these disappear.  

Candy Corn Oreo Brownies

Brownies:
1/2 cup butter, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all purpose flour
1/2 cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped candy corn Oreos (about 8 or 9)

Vanilla Frosting:
1 1/2 cups powdered sugar, divided
1/4 cup (1/2 stick) butter, room temperature
1 to 2 Tablespoons milk
1/2 teaspoon vanilla extract
1 cup chopped candy corn Oreos (about 8 or 9)


Preheat the oven to 350F.  Grease an 8x8 inch square baking pan, then line the bottom with parchment paper and lightly grease the paper.  Set aside.

In a large bowl, beat together the butter and sugar until combined.  Add the vanilla extract and eggs and beat until incorporated.  Add the flour, cocoa powder, baking soda, and salt, and beat until just combined. Fold in the chopped Oreos.  Scrape the brownie batter into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and let cool completely before frosting.

For the vanilla frosting, beat together the powdered sugar and butter.  Add 1 Tablespoon of milk, and vanilla extract until smooth.  Beat in additional milk as needed to reach desired consistency.  Remove the brownies from the pan and peel off the parchment paper.  Spread the vanilla frosting over the brownies, then sprinkle the chopped Oreos evenly over the frosting.  Makes 16 servings.

Enjoy!  -Cardamommy

Copycat Nestle Cafe Oreo Brownies

On our way back from vacation last month, we stopped by the Mall of America to go to the Sea Life Aquarium.  While we were there, we had dinner at the Rainforest Cafe, and dessert at the Nestle Cafe.  We had a couple of different things, but the Oreo Brownies are what really did it for me.  They were so chocolatey and deliciously moist with chocolate and vanilla frosting on top then sprinkled with Oreo cookies.  I honestly have been thinking about them every since!  I knew I had to make a copycat, and here we are. I couldn't find a copycat recipe online, so I created my own, and I feel that I did a pretty good job.  I slightly modified this brownie recipe, and used a Nestle Tollhouse frosting recipe that I stumbled upon here (slightly modified).  I topped it off with this Oreo filling frosting recipe, and we're in business!

Copycat Nestle Cafe Oreo Brownies

Brownies:
1/2 cup butter, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all purpose flour
1/2 cocoa special dark cocoa powder (can substitute regular cocoa powder)
1/4 teaspoon baking soda
1/4 teaspoon salt

Chocolate Frosting:
1 1/2 cups powdered sugar, divided
2 Tablespoons cocoa powder
2 Tablespoons special dark cocoa powder
1/4 cup (1/2 stick) butter, room temperature
2 Tablespoons milk, divided
1/2 teaspoon vanilla extract

Oreo Filling Frosting:
2 Tablespoons butter, room temperature
2 Tablespoons shortening
1 cup powdered sugar
1 teaspoon clear vanilla extract
1 cup chopped Oreos (about 8 Oreos)

Preheat the oven to 350F.  Grease an 8x8 inch square baking pan, then line the bottom with parchment paper and lightly grease the paper.  Set aside.

In a large bowl, beat together the butter and sugar until combined.  Add the vanilla extract and eggs and beat until incorporated.  Add the flour, cocoa powder, baking soda, and salt, and beat until just combined.  Scrape the brownie batter into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and let cool completely before frosting.

For the chocolate frosting, beat together 1/2 cup powdered sugar, cocoa powder, dark cocoa powder, butter, 1 Tablespoon of milk, and vanilla extract until smooth.  Beat in the remaining powdered sugar and milk until smooth.

For the Oreo Filling frosting, beat together the butter, shortening, sugar, and clear vanilla extract until smooth.  Spoon the frosting into a quart size plastic bag (or piping bag), and snip the tip.

To assemble the brownies, remove the brownies from the pan and peel off the parchment paper.  Place the brownies on a large cutting board.  Spread the chocolate frosting evenly over the top of the brownies.  Pipe the Oreo filling frosting in a criss-cross pattern on top of the the chocolate frosting.  Sprinkle the chopped Oreos on top of the frosted brownies.  Use a large knife to cut the brownies.  Makes 16 brownies.

Enjoy!  -Cardamommy

Cookies and Cream Cookies

I recently made some chocolate cookies and cream cookies that I totally loved.  I decided that I needed to make a traditional vanilla version to complement the chocolate.  So, I took my blond chocolate chip cookie dough recipe and added mini chocolate chips and chopped up Oreos to it.  I love taking a recipe and just changing up the add-ins to create something new.

Cookies and Cream Cookies


3/4 cup (1 1/2 sticks) butter, room temperature
1/4 cup shortening
1 1/2 cups granulated sugar
2 Tablespoons maple syrup
2 teaspoons vanilla extract
2 eggs
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chocolate chips
15 Oreo cookies, cut in quarters

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

Cream together the butter, shortening, sugar, syrup, and vanilla extract until light and smooth.  Beat in the eggs.  Add the flour, baking soda, and salt, and beat until combined.  Stir in the chocolate chips and Oreos.

Using a cookie scoop, scoop the dough and place on the prepared baking sheet.  Bake for 10 to 11 minutes, or until the cookies are just barely browned on the edges and top.  Remove from the oven and let cool for several minutes on the pan.  Transfer cookies to a cooling rack to cool completely.  Makes about 28 cookies.

Enjoy!  -Cardamommy

Cookie Stuffed Oreo Cookies

How can you improve on an Oreo cookie?  Stuff it with a chocolate chip cookie.  I'm going to confess that I bought 2 packages of Mega Stuf Oreos a while back.  I'm thinking that's probably a pretty good indication of whether I land on the cream or cookie side of the debate.  It's definitely all about the cream for me.  So mega stuf that oreo with an extra cookie!  Original recipe found here.  I thought it would be fun to reverse the cookies.  I used regular chocolate chip cookie dough for the chocolate Oreos, and chocolate chocolate chip cookie dough for the golden Oreos.  You can do one or the other, the process is the same for both.  

Cookie Stuffed Oreo Cookies

For original Oreos:
1 package Mega Stuf Oreo cookies (you can use regular or double stuff)
Chocolate Chip Cookie dough (You can use your favorite, I used this one)

For Golden Oreos:
1 package Mega Stuf Golden Oreo Cookies (you can use regular or double stuff)
Chocolate Chocolate Chip Cookie dough (You can use your favorite, I used this one)

Preheat the oven to 350F.

Break apart the Oreos, and place the non-cream side on a baking sheet (you can place them fairly close together because the cookies won't spread).  Set aside the cream side of the Oreos.  Place about 1 tablespoon of dough on top of each non-cream side Oreo.  Bake for 8 to 10 minutes, or until the cookie is baked through.  Remove the cookies from the oven and place a cream side Oreo on top of the still warm baked cookie and press down lightly.  Place the cookies on a cooling rack to cool.

Enjoy!  -Cardamommy

Chocolate Cookies and Cream Cookies

I am giving you a gift today.  The gift of chocolate cookies and cream.  That is exactly what came to my mind when I tasted these cookies.  They taste exactly like cookies and cream, but with a chocolate instead of vanilla base.  Incredible.  I am so in love.  I may have to hide these cookies from myself (which would probably be counterproductive since I would know where they are...).  So, when I made these cookies, I had a flashback to a totally different batch of Triple Chocolate Oreo Chunk Cookies that I made about a year ago.  These cookies reminded me so much of the others, that I named them the same thing without even realizing it.  So I changed the name.

These cookies use shortening instead of butter, which makes them deliciously crisp and chewy at the same time.  They have delightfully huge chunks of Oreo in them and are loaded with chocolate.  The cookie dough is very dry and crumbly, so don't be alarmed when it tries hard to fall apart when you scoop it. Original recipe found here.

Triple Chocolate Oreo Chunk Cookies

1 cup butter-flavored shortening

1 1/2 cups granulated sugar 

2 large eggs

1 teaspoon vanilla

2 1/4 cups all-purpose flour

1/2 cup cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 cups semi sweet chocolate chips or chunks (I used a little of each)

12-15 Oreos, roughly cut into quarters

3/4 cup white chocolate chips

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

In a large bowl, place the shortening, sugar, eggs, and vanilla.  Beat together until completely combined and smooth.  Add the flour, cocoa powder, baking soda, and salt.  Beat until combined.  Stir in the chocolate chips, white chocolate chips, and Oreos.  The dough will be dry and a bit crumbly.  

Scoop dough with a cookie scoop (2 Tablespoon size) and place on the prepared baking sheet.  With the palm of your hand, press down on the top of each dough ball until flattened slightly.  Bake for 10 minutes.  Remove cookies from the oven, then transfer to a cooling rack to cool.  Makes 2 1/2 dozen cookies.

Enjoy!  -Cardamommy

Gingerbread Oreo Blondies

I've had a package of Gingerbread Oreos sitting around for about a month, and decided that I needed to do something with them.  Before it turned out to be March and there was no longer a desire for gingerbread anything.  I patterned these blondies after the Mint Oreo Brownies that I made some time ago, and they turned out amazing.  They have a good gingerbread flavor that is not overpowering.  Definitely a win.

Gingerbread Oreo Blondies

1/2 cup butter, melted
1 cup brown sugar
1 egg
1 cup brown sugar
1 cup all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup white chocolate chips
10 gingerbread Oreo cookies, chopped

2 Tablespoons shortening
2 Tablespoons butter
1 cup powdered sugar
1/2 teaspoon ginger
1/4 teaspoon vanilla
1 teaspoon milk
1/2 7-ounce container marshmallow cream
1/4 cup plus 2 Tablespoons white chocolate chips, melted and cooled slightly
10 gingerbread Oreo cookies, chopped

Preheat the oven to 350F.  Grease a 9 inch square baking pan.

In a bowl, stir together the melted butter and brown sugar.  Beat in the egg and vanilla.  Add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg, and stir until combined.  Stir in the white chocolate chips and chopped Oreo cookies.

Spread the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.  Remove from oven and let cool completely before frosting.

While the blondies are cooling, make the frosting.  In a bowl, beat together the shortening, butter, powdered sugar, ginger, vanilla, and milk until smooth.  Beat in the marshmallow cream and melted white chocolate.  Spread the frosting over the top of the cooled blondies.  Sprinkle the chopped Oreo cookies evenly over the frosting and press in slightly.  Cut into squares.  Makes 12 blondies.

Enjoy!  -Cardamommy