Peanut Butter Oreo Blondies
- ⅔ cup soft butter
- 1 cup packed brown sugar
- ½ cup granulated sugar
- ¾ cup peanut butter
- 1 teaspoon vanilla extract
- 2 eggs
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- ⅓ cup cream
- 16-24 Oreo cookies depending on size of pan
- 1 bag white chocolate chips (optional)
- Preheat the oven to 325 degrees. Butter a 9-inch square baking dish for thicker bars, or a 9×13 baking dish for thinner bars.
- Cream the butter, brown sugar, white sugar, peanut butter, and vanilla. Add the eggs one at a time, beating until well mixed.
- Add the flour and baking powder and mix for less than 1 minute with an electric mixer or stir with a wooden spoon until all flour is incorporated (batter gets tough to work with if you mix it for too long). Add the cream and use electric mixers or wooden spoon to stir until incorporated. Batter should be thick but spreadable.
- Spread half the batter in the prepared dish; layer Oreos evenly over the batter; top with remaining half of batter. Bake for 40-50 minutes, depending on the size of your pan (less time for a rectangle, more time for a square) and whether or not you like them to still be a little soft and doughy. I baked mine for 40 minutes or until the edges were browning and the middle was just a little soft.
Adapted from Pinch of Yum
Ever wanted to eat a dessert without feeling guilty afterwards? Well here is the perfect recipe for you to curb those sugary needs. These vegan tiramisu cheesecake bars are absolutely delicious, creamy, and chocolatey. Leaving you feeling satisfied without ruining your plan to a bikini bod this summer.
What’s the secret ingredient for this vegan “cheesecake”?
Yes. I said it.
Who would have thought haha. But no one would ever suspect a thing. Which is a perfect solution to get the kids to eat something nutritious for them. Happy eating~ 🙂
Vegan Tiramisu Cheesecake Bars
For the Brownie:
- 1 cup oat flour (I grind my own old fashioned Oats)
- 1/2 cup coconut flour (or cashew flour or light/medium GF flour)
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 cup + 2 Tbsp non dairy milk (I used soy milk)
- 1/2 cup maple syrup
- 2/3 cup 70% Dark Chocolate Theo bar (1.5 oz – 42 gms) or vegan chocolate chips
- 2 Tbsps flaxmeal
- 2 tsps vanilla extract
- 2 tsps instant coffee
- 1/4 tsp salt
- 1/4 cup Tbsp oil
- 1/2 cup ground raw sugar (1/4 cup for less sweeter)
- 1/2 cup vegan chocolate chips (optional)
For the Cheesecake:
- 16 oz package firm tofu
- 1/4 cup coconut flour (or 2 Tbsps cornstarch)
- 1/4 cup oil
- 6 Tbsp ground raw sugar
- 2 tsps vanilla extract
- 1 tsp lemon juice
- 1/3 tsp salt
- For the brownie layer: In a bowl, combine and mix together the oat flour, coconut flour, cocoa power, and baking powder. In a medium heat proof bowl, heat the non dairy milk and maple syrup until hot (in pan or microwave). Whisk in the dark chocolate and flax seed meal until the chocolate melts. Add in the vanilla, instant coffee, salt, oil, and the sugar into the chocolate mixture. Add the wet mixture into dry and mix to combine. Mix in 1/2 cup chocolate chips into the batter. Drop the batter onto prepared parchment lined 8×8 square pan. Spread it using a spatula to a level it. Reserve a Tablespoon of the batter to make swirls on top(optional).
- For the cheesecake layer: Lightly squeeze the Tofu to remove excess water and add to blender. Blend all the tofu, coconut flour, oil, and sugar together together in the blender. Taste and adjust/add lemon juice and salt to preferred tang/cream cheese-y taste. Drop the blended batter onto brownie batter. Spread evenly with a spatula.
- If making swirls on top, add 2 tsps non dairy milk to the reserved brownie batter (the batter is quite thick). Mix well and drop spoon fulls on top. Swirl the brownie batter into the cheesecake batter with a knife. If using a regular metal pan, place the pan on a baking sheet during baking so the bottom of the brownie does not get hard/overbaked.
- Bake at preheated 350 degrees F for 40 to 45 minutes or until the center is set and the edges of the cheesecake start to get golden brown. Cool completely and slice. Refrigerate for half an hour before slicing for best results.
- Sprinkle sweetened cocoa powder on top. You can also soak the brownie layer in a little espresso + sugar + rum/liquor of choice.
Here’s a festive way that you can create blondies using Oreo’s seasonal flavored cookie, Gingerbread! Out of all of the variety of Oreo’s such as mint, raspberry, fudge, vanilla, etc., I am absolutely in love with the Gingerbread Oreo cookie <3Happy Eating~ 🙂
So today, I had my first offical day at work at the well-known local bakery in my area. It felt really good to be able to be trusted by the owner and the manager of the bakery as they allowed me to go right into the kitchen and work on decorating cakes. Since the owner had seen that I have experience with a professional kitchen because of my tech school, they let me work in the back where all of the “magic” happens. However, although it is fun, it was not easy. Walking out of the shop, people might have thought that I had been in a food fight because of all of the icing stains on my apron…piping little designs on about 200 petitfours, my fingers were already getting cramped after the first 30. Anyways, my six hour shift seem to fly by pretty quickly since it was a workplace where I felt comfortable with and had the most fun in. It felt really good to accomplish something that I had always wanted to do. To work in a real food industry buisness.
What accomplishment had you finished that you felt good about?
Gingerbread Oreo Cookie Bars
- 1 cup unsalted butter
- 2 cups packed dark brown sugar
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 2 cups of all-purpose Gold Medal flour
- 1 cup white chocolate chips
- 20 Gingerbread Oreos
1. Preheat the oven to 350°F. Grease a 9×13 pan and set aside.
2. In a small pan, melt the butter over medium low heat on the stove. Or in a small bowl, melt the butter in the microwave. In large bowl, whisk together the melted butter and brown sugar. Add the eggs and vanilla extract and whisk until smooth.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Add the dry ingredients to the wet ingredients and mix until combined. Stir in the white chocolate chips.
4. Pour half of the blondie dough into the prepared pan and spread evenly. Press the Oreos on top of the blondie dough, evenly spacing them out. Pour the rest of the dough over the Oreos and spread as evenly as possible. The dough will be thick and sticky.
5. Bake for 30 minutes or until a toothpick comes out clean. Allow to cool completely. Cut into squares and serve.
I recieved a whole bunch of compliments when I had served this specail dessert with my classmates last year. They absolutely loved the combination of cranberry and orange! I prefer to use fresh cranberries because I frozen doesn’t have that “fresh” taste to it, you know? Anyhow, since I like things to be more fruity, I added a mixture of lemon and orange zest to the crust in this recipe. Happy Eating~ 🙂
Cranberry Orange Bars
For the Cranberry Orange Filling:
- 3 cups fresh or frozen cranberries
- 2 large unpeeled oranges, seeded and cut into 16 slices
- 2 1/2 cups sugar
- 3 tablespoons cornstarch
- 1 teaspoon grated ginger
- 1/2 cup chopped walnuts (optional)
For the Crust:
- 3 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon cinnamon
- zest of one lemon
- 1 cup cold unsalted butter (2 sticks), cut in ½ inch cubes
- 3 egg yolks
- 1 teaspoon pure vanilla extract
- 1 to 2 tablespoons water
- Preheat the oven to 425 degrees F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
- In the bowl of a food processor fitted with the metal blade, pulse cranberries and oranges until coarsely ground, about 15 pulses; Set aside.
- In a large saucepan over medium heat, combine the sugar, cornstarch and ginger. Add ground fruit and bring to a boil. Reduce heat; cook stirring occasionally until thickened, about 15. Remove from the heat; stir in nuts. Set aside to cool while making crust.
- To make the crust, in the bowl of a stand mixer fitted with the paddle attachment combine flour, sugar, cinnamon and lemon zest on low speed. Add the butter, toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add egg yolks and vanilla. Gradually add water, tossing with a fork until dough forms a ball. Pat at two-thirds of dough into the prepared pan. Pour the cranberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
- Bake in preheated oven for 20-25 minutes, or until top is golden brown. Cool completely on wire rack then transfer to the refrigerator to chill before cutting into squares. Store in an airtight container in the refrigerator.
From Who 8 the Cake, adapted from Sweet Pea’s Kitchen