Oreo Brownies with Cookies and Cream Icing

Oreo Brownies with Cookies and Cream Icing - food.com

1/2 cup butter, melted 
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 tsp vanilla
1/2 cup flour
1/4 tsp salt
3/4 cup chocolate chips
3/4 cup crushed Oreos
Preheat oven to 350 degrees. Grease an 8" square pan or line with foil.  In a medium bowl, combine melted butter and cocoa; stir until cocoa is dissolved.  Add sugar and mix well.

Add eggs one at a time and stir until well combined.  Stir in vanilla, flour, and salt, until you no longer see flour.  Do not overmix.  Fold in chocolate chips and Oreos.


Spread in pan and bake for approximately 25 minutes.  Do not over bake. Cool completely.


Cookies and Cream Icing

3 oz cream cheese, softened
2 tbs butter, softened
1/2 tsp vanilla extract
2 - 3 cups powdered sugar
3/4 cup crushed Oreos

Place cream cheese and butter in a bowl and mix on medium until fluffy, about 1 minute.  Add vanilla extract and powdered sugar, 1/2 cup at a time, until icing reaches desired consistency.  Fold in Oreos.  Ice brownies.

Congo Bars

Congo Bars - bakerella

2 3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar
3 eggs
1 teaspoon vanilla
11.5 ounce package milk chocolate chips
1 cup chopped pecans (optional)

Sift flour, baking powder and salt in a large bowl. Set aside.

Combine butter and sugar using a mixer until blended.  Add eggs, one at a time to sugar mixture, mixing on low in between each addition.  Add vanilla and mix.  Add flour and mix until combined.  Stir in chips and then pecans.

Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.

Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.

Chocolate Mousse Cheesecake

Chocolate Mousse Cheesecake - adapted from Mangio da Sola

NOTE: To make things easier, make the cheesecake and crust on one day and the mousse and ganache on the next day. Cheesecake lasts longer than mousse. Keep this cake refrigerated and will last up to 2-3 days but is best eaten the day it's made.

Layer 1: Oreo Cookie Crust

30-32 Oreo cookies (or chocolate sandwich cookies) for a high crust

4 Tbsp unsalted butter (1/2 stick), melted


Crush cookies in a food processor or in a ziploc bag with a rolling pin or mallet. In a bowl or food processor, pour melted butter on top of the crushed cookies, and mix or pulse well. Place the oreo mixture at the bottom of a springform pan. Smooth out the mixture with the bottom of a measuring cup or glass. Wrap the bottom of the pan in a double layer of aluminum foil. Place the crust in the freezer while you make the cheesecake.

Layer 2: Creamy Cheesecake
adapted from Dorie Greenspan's Baking: From My Home to Yours

For the cheesecake:
1 pound (two 8-ounce boxes) cream cheese, at room temperature
2/3 cup granulated sugar
1/4 teaspoon salt (I always use kosher salt)
1 teaspoon pure vanilla extract2 large eggs, at room temperature
2/3 cup heavy cream (or sour cream or combination)


Put a pot of water on to boil. Preheat the oven to 325 degrees Fahrenheit.  Working in a stand mixer (or large bowl with hand mixer), preferably fitted with a paddle attachment, beat the cream cheese at medium speed until it is soft for about 4 minutes. With the mixer running, add the sugar and salt, and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla extract. 


Add the eggs one by one, beating for a full minute after each addition to yield a well-aerated batter. Reduce the mixer speed to low, and stir in the heavy cream or sour cream. Put the foil-wrapped springform pan in the roaster pan, and pour in a few cups of the hot water in the pan around the springform pan (She recommends pouring half before putting the cheesecake mixture, to reduce the chances of getting water in the cheesecake and to get everything ready.) 


Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter should fill only half of the pan. Put the roasting pan in the oven and pour the rest of the boiling water into the roaster to come halfway up the sides of the springform pan. Bake the cheesecake for 1 hour and 15-30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. 


Turn off the oven's heat, and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour. After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster—be careful, there may be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.When the cake is cool, cover the top lightly and chill the cake for at least 4 hours or overnight. Make the mousse once the cheesecake has cooled.

Layer 3: Mousse - Our Best Bites

1 tsp. unflavored gelatin

1 Tbsp. cold water

2 Tbsp. boiling water (just heat it in a small bowl in your microwave)

1/2 c. sugar

1/4 c. unsweetened cocoa powder

1 c. whipping cream

1 tsp. vanilla

In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.

In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.  Place the mousse on top of the cooled cheesecake while still in the springform pan. 

Cover the mousse cheesecake with foil, being careful to not let it touch the mousse. (If your springform is too small for this, just use less mousse in the cheesecake and instead eat them in ramekins while you prepare the ganache!) If making the ganache immediately, place mousse-covered cheesecake in the freezer as you make the ganache (the cheesecake should NOT be in the freezer for more than 30 minutes). If making the ganache later, place the cheesecake in the refrigerator for a few hours. Either way, the ganache must be cool before you can pour it on top of the cheesecake. 

Layer 4: Chocolate Ganache - Our Best Bites

8 oz. semi-sweet or dark chocolate

8 oz. heavy cream

Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and can be whisked and incorporated into the cream. Be sure and scrape the sides and bottom when you start working with it.  The ganache will thicken as it cools.

Release the springform pan. With an offset spatula, smooth the ganache while starting at the center of the cake and working outward. Keep in mind that the cold temperature of the cake will cause the ganache to firm up quickly, and you may have to pour more on top.

Low-Fat Chocolate Chip M&M Oatmeal Cookies

Low-Fat Chocolate Chip M&M Oatmeal Cookies - slightly adapted from Six Sisters' Stuff


1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbs unsalted butter, room temperature
1/2 cup sugar
1/2 cup unpacked brown sugar
1 large egg
1/4 cup unsweetened apple sauce
1/2 tsp. vanilla extract
2 cups old-fashioned oats
3/4 cup semi-sweet chocolate chips
1/2 cup mini M&Ms

Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.

Add the egg, followed by the applesauce and vanilla extract.

Stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips and M&Ms.


Drop heaping tablespoonfuls of the dough onto prepared baking sheets, flattening each cookie slightly. Bake for about 10-12 minutes, or until cookies become light brown at the edges.

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Makes about 30 cookies.

Rosette Apple Pie

Rosette Apple Pie - adapted from Household Diva


Pie Crust:
1 cup flour
1/3 cup Crisco


Add water until workable. Roll out and place in pie dish.


Filling:
7 - 8 apples (Granny Smith or Macintosh)
4 tbs butter
1 cup brown sugar
1/2 tsp cinnamon


Slice apples on the stem axis.  Thinly slice them again.  Place apples in a rosette formation, starting at outside of pie dish.  


In a skillet on medium heat, combine butter, brown sugar, and cinnamon.  Simmer for 2 minutes, until a syrup forms.  Drizzle over apple pieces.  Bake at 425 degrees for 30 minutes.

Funfetti Cookies

Funfetti Cookies - Pillsbury


1 pkg Pillsbury Funfetti cake mix
1/3 cup oil
2 eggs


Heat oven to 375 degrees. In large bowl, combine cake mix, oil, and eggs; stir with spoon until moistened.  Drop dough by tablespoonfuls; place 2" apart on parchment-lined cookie sheets.   Bake for 6 - 8 minutes or until edges are light golden brown.  Cool 1 minute; remove from cookie sheets.

Chocolate Chip Cookie and Oreo Fudge Brownie Bars

Ultimate Chocolate Chip Cookie and Oreo Fudge Brownie Bar - Kevin and Amanda


1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping


Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.

Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie - Our Best Bites
Recipe from Nestle

1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)

Vanilla ice cream, or sweetened whipped cream for serving (a must!  I prefer ice cream)

optional: chocolate sauce (honestly, doesn’t really need chocolate sauce, but it looks pretty!)

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed.  Serve with ice cream or whipped cream.

Copycat Wendy's Frosty

Copycat Wendy's Frosty - adapted from food.com


8 oz. fat free Cool Whip
7 oz. fat free condensed milk
1 pint chocolate milk


Place ingredients in ice cream freezer in order recommended by manufacturer.  Turn machine on and freeze.  Store any leftovers in an airtight container in the freezer.

Ooey Gooey Peanut Butter Chocolate Brownies

Ooey Gooey Peanut Butter Chocolate Brownies - Our Best Bites

3/4 cup fat free sweetened condensed milk
1/4 cup butter, melted and cooled
1/4 cup skim milk
1  box devil’s food cake mix (18.25 oz)
1 large egg white, lightly beaten
1 7 oz. jar marshmallow creme
3/4 cup peanut butter morsels

Preheat oven to 350 degrees.  With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white.  Mixture will be very thick.  Spray 9" x 13" pan with cooking spray.  Press 2/3 of the mixture into the bottom of the pan.  Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers.  The layer will be thin.  Bake for 10 minutes.

Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth.  Stir in PB morsels.  No one will tell if you stir in some extras.  Spread marshmallow layer over brownie layer in pan.  Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture.  Bake at 350 for 20-30 minutes.  (The original recipe calls for 30 minutes, but many readers have noted that 20 minutes was perfect, and I usually only bake for about 20-25).  Remove from oven and cool before cutting into squares.

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins - adapted from food.com

3 medium bananas

1 egg

1/3 cup milk

1/2 cup sugar

1/2 cup brown sugar

1 1/2 cups whole wheat flour

1 tsp baking soda

1 tsp salt

1/2 cup chocolate chips

Preheat oven to 350 degrees.  Lightly coat muffin tin with cooking spray.  In a large bowl, mash bananas with fork.  Whisk in egg, milk, sugar, and brown sugar.

In a separate bowl, mix flour, baking soda, and salt.  Add flour mixture to banana mixture and mix well.  Fold in chocolate chips.  Bake for 30 minutes, or until a toothpick inserted comes out clean.

Peanut Butter Chocolate M&M Cookies

Peanut Butter Chocolate M&M Cookies

1/2 cup margarine

3/4 cup sugar

1/4 cup peanut butter

1 egg

1 tsp vanilla

1/4 cup cocoa powder

3/4 cup flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup chocolate chips

3/4 cup M&Ms

Preheat oven to 350 degrees.  Cream together margarine, sugar, peanut butter, egg, and vanilla until light and fluffy, about 2 minutes.  Add in cocoa powder, flour, and salt and stir until well mixed.  Fold in chocolate chips and M&Ms.  Bake for 8 - 11 minutes.

Nestle Tollhouse Chocolate Chip Cookies

Nestle Tollhouse Chocolate Chip Cookies - Nestle

2 1/4 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

1 tsp vanilla extract

2 large eggs

2 cups Nestle Toll House semi-sweet chocolate chips

1 cup chopped pecans

Preheat oven to 375° F.  Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. 

Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

Turtle Cheesecake

Turtle Cheesecake - Blog Chef

1 ¾ cups chocolate graham cracker crumbs  (crushed)
½ cup melted butter (or margarine)
3 (8 oz) packages of softened cream cheese
1 (14 oz) can sweetened condensed milk
½ cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 ½ cups semi-sweet chocolate morsels
2 tablespoons chocolate syrup
2 tablespoons caramel sundae syrup
½ cup pecans (chopped)
¼ cup semi-sweet chocolate morsels

Pre-heat the oven to 300 degrees and grease a 9 inch spring form pan. Combine Chocolate graham cracker crumbs and melted butter in a bowl. Press mixture onto the bottom and 1 inch up the side of the spring form pan.

In a bowl beat cream cheese and sweetened condensed milk until its smooth. Add sugar, eggs, and vanilla extract. Beat together until fully mixed.

Microwave chocolate morsels in 10 second intervals until morsels are just melted. Stir 2 cups of cheesecake batter into the melted morsels.  Then spoon separate batters alternatively into the crust. Start with the batter without the morsels, then with the morsels, and end with the batter without the morsels.

Bake for 1 hour and 15 minutes or until cheesecake is set (when the center moves just slightly). When cheesecake is done, cool completely. After the cheesecake is cooled top with chocolate syrup, caramel syrup, pecans, and chocolate morsels.

Fudge Lover's Cream Cheese Cake

Fudge Lover's Cream Cheese Cake - Betty Crocker

Cake

1 box Betty Crocker SuperMoist devil's food cake mix

1 box (4 serving size) chocolate instant pudding and pie filling mix

1 cup hot water

3/4 cup vegetable oil

1 tsp vanilla

4 eggs

Filling

1 package (8 oz.) cream cheese, softened

1/2 cup sugar

1 egg

1/2 cup semi-sweet chocolate chips

Frosting
8 oz. semi-sweet chocolate
8 oz. cream cheese, softened
3 tbs milk
2 1/2 cups powdered sugar
1 1/2 tsp vanilla

Heat oven to 350 degrees (or 325 degrees for dark or nonstick pan).  Spray bottom only of 13" x 9" pan with baking spray.

In a large bowl, beat cake ingredients with electric mixer on low speed 30 seconds.  Beat on medium speed 2 minutes.  Pour into pan.

In a large bowl, beat cream cheese, sugar, and 1 egg on  medium speed until smooth and creamy.  Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter.  Using table knife, swirl filling through batter.

Bake 40 - 45 minutes or until toothpick inserted in center comes out clean.  Cool completely, about 1 hour.

For frosting:
Melt chocolate; cool slightly.  Blend in cream cheese and milk.  Add sugar slowly.  Stir in vanilla. Spread frosting over cake.  Store covered in refrigerator.

Mrs. Fields Oatmeal Chocolate Chip Cookies

Mrs. Fields Oatmeal Chocolate Chip Cookies

1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 1/2 cups oatmeal
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
12 oz. chocolate chips
4 oz. Hershey bar, grated
1/2 cup chopped pecans

Preheat oven to 375 degrees.  Line baking sheets with parchment paper.  Cream butter and sugar.  Add eggs and vanilla, and mix well.  In a separate bowl, combine flour, oatmeal, salt, baking powder, and baking soda. Add to wet mixture, mixing thoroughly.  Stir in chocolate chips, grated Hershey bar, and pecans.

Make golf ball sized cookies, placing 2" apart.  Bake for 8 - 10 minutes.

Chocolate Pudding

Chocolate Pudding - allrecipes

1/2 cup white sugar

1/3 cup unsweetened cocoa powder

3 tablespoons cornstarch

2 cups milk

2 teaspoons vanilla extract

  

In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps. 

Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla. 

Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.

Cream Cheese Frosting

Cream Cheese Frosting

8 oz. low-fat cream cheese, softened

1/4 cup butter, softened

1/2 tsp vanilla

4 cups powdered sugar

Beat cream cheese, butter, and vanilla for 2 minutes. Add powdered sugar gradually, mixing well.  Makes enough to frost two 9" layers.

Oatmeal Chocolate Chip M&M Cookies

Oatmeal Chocolate Chip M&M Cookies

1 cup margarine

3/4 cup white sugar

3/4 cup brown sugar

2 eggs

1/2 tsp salt

1 1/2 tsp baking soda

1 tsp vanilla extract

2 cups whole wheat flour

2 cups oatmeal

1 1/2 cups semi-sweet chocolate chips

1 1/2 cups M&Ms

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.  In a large mixing bowl, cream margarine and sugar; add eggs and mix well.  Add salt, baking soda, and vanilla; blend well.  Add flour and oatmeal and mix well.  Fold in chocolate chips and M&Ms.  Drop by rounded tablespoon onto prepared baking sheets.  Bake for 8 - 10 minutes.

Chocolate Chip Cookie Whoopie Pies

Chocolate Chip Cookie Whoopie Pies - Confessions of a Cookbook Queen

2 1/4 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

4 tablespoons unsalted butter, at room temperature

4 tablespoons vegetable shortening

1/2 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1/2 cup buttermilk

2 tablespoons milk

1 teaspoon baking soda

1 teaspoon white vinegar

1/2 teaspoon vanilla extract

1 cup mini chocolate chips

Preheat oven to 350 and line 2 baking sheets with parchment paper.

Sift together the flour, baking powder, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and both sugars and beat until light and creamy, about 3 minutes. Add the eggs and buttermilk and beat until combined. 

In a measuring cup, combine the milk, baking soda, and vinegar. Add the milk mixture to the batter along with the flour mixture and beat on low until just combined. Add the vanilla and beat on medium for about 3 minutes, until completely combined.

Using a wooden spoon, stir in the chocolate chips until just incorporated. 

Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them out at least 2 inches apart. Bake one sheet at a time for about 10 minutes each or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 3 minutes before transferring them to a rack to cool completely.

Classic Marshmallow Filling:

1 1/2 cups Marshmallow Fluff (or other prepared marshmallow cream, which will do in a pinch)

1 1/4 cups vegetable shortening

1 cup confectioners sugar

1 tablespoon vanilla extract

In the bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, staring on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the confectioners' sugar and the vanilla, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.

Pipe or spoon filling onto flat side of cookie and top with another cookie. Roll the edges in sprinkles, if desired.