Peanut Butter Oreo Blondies

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Peanut Butter Oreo Blondies

  • Servings: Makes about 24 bars
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Ingredients:

  • โ…” cup soft butter
  • 1 cup packed brown sugar
  • ยฝ cup granulated sugar
  • ยพ cup peanut butter
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • โ…“ cup cream
  • 16-24 Oreo cookies depending on size of pan
  • 1 bag white chocolate chips (optional)

Directions:

  1. 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.
  2. Cream the butter, brown sugar, white sugar, peanut butter, and vanilla. Add the eggs one at a time, beating until well mixed.
  3. 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.
  4. 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

Raw Vegan Cookies n’ Cream Cheesecake

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Who knew that a raw vegan cake can be so delicious?! It may look and sound odd at first, BUT, it takes just as delicious as the regular Oreo cheesecake. Maybe even better because it obviously is healthier and contains fewer calories/fats than the regular cheesecake. I recommend keeping the cheesecake in the freezer and serve it very cold and solid because once it comes to room temperature, the raw cheesecake starts to get mushy in texture. Unless you like that sort of thing. Happy Eating~ ๐Ÿ™‚IMG_0870 IMG_0872 IMG_0878 IMG_0880

Raw Vegan Cookies n' Cream Cheesecake

  • Servings: makes one 6 inch cheesecake
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Ingredients

For the Crust:

  • 2 tbsp cocoa powder or cacao powder
  • 1/2 cup raw cashews (or almonds, walnuts, pecans, or macadamia nuts)
  • 1/2 cup shredded unsweetened coconut (See nutrition link below, for substitutions)
  • 1/8 tsp salt
  • 1/2 cup pitted dates (8 small dates)

For the Filling:

  • 1 cup raw cashews or macadamia nuts (120g)
  • 1/8 tsp salt
  • 1/2 tsp pure vanilla extract
  • 3/4 cup water
  • sweetener of choice (such as: pinch stevia extract, or 1/2 cup dates, or 3 tbsp pure maple syrup or powdered sugar)
  • 4-6 Oreo cookies

Directions

  1. For Chocolate Pie Crust: Combine all ingredients in a food processor and blend. Then transfer to an 6-in baking dish. Using a piece of wax or parchment paper, smush into the pan and pour desired filling on top or refrigerate until ready to use.
  2. For the cookies n’ cream cheesecake: In a bowl, cover the cashews with water and let sit at least 8 hours, but no longer than 12. Drain.
  3. Combine the drained cashews with the salt, vanilla, sweetener, and 3/4 cup water, and blend until smooth. (Blend a full minute if you have a Vita-Mix. This can technically be done in a non-high-powered blender if you blend a very long time, but I donโ€™t know that it will ever be as smooth.)
  4. Add the chocolate cookies and blend again, just enough to crush the cookies. Pour into the prepared 6 inch cheesecake pan and freeze to set.
  5. This healthy and vegan pie is best kept in the refrigerator. Or you can freeze it, but be sure to thaw fully before serving. Serves 6-8. If you want a pie deeper than the one in the photos, you can easily double the recipe.

Adapted from Chocolate Covered Katie

Gingerbread Oreo Cookie Bars

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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~ ๐Ÿ™‚

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.ย 

What accomplishment had you finished that you felt good about?

Gingerbread Oreo Cookie Bars

  • Servings: 20 bars
  • Time: 45 minutes
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  • 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 350ยฐF. 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.

Sunflower Cupcakes

 

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Aren’t these cupcakes fun?? SInce the weather has gotten a little chilly over here where I live, I decided to add a touch of sunshine by making these cute sunflower cupcakes! They are so much fun and easy to make and it is a great activity for you to do with the kids! To make the process a little father for you, you are more than welcome to make a boxed cupcake recipe instead of making it from scratch. Also, if you want to save even more of your time, you may also use store bought frosting (not icing!!) to pipe the sunflower pedals shown below.

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In a small bowl, take out about 1/3 cup of frosting and add in a drop of green food coloring and mix until fully incorprated. Then, in another bowl, take the remaining frosting and color the rest of it bright yellow using the yellow food coloring. Set up two piping bags (or zipblock bags with a corner snipped off) and place the #352 Wilton piping tip in the open corner and fill it with yellow icing (filled only halfway so the bag does not over flow!!).

If you donโ€™t have couplers or a piping tip, this YouTube video shows you how you can pipe leaves without them! I just prefer to use my piping tips because I have them, and they make the process a bit easier.

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Spread a layer of green icing ontop of each cupcake to make the green “grass”.

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Once you are done spreading the green frosting on all of the cupcakes, place one Oreo cookie ontop of each cupcake for the “sunflower seeds”

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Grab your prepared green frosting bag and hold your piping bag at a 45 degree angle. Aiming towards middle of the Oreo where the Oero filling is, start piping around the Oreo. To do this, you push the frosting out and slowly pull it towards the edge of the cupcake, releasing pressure and lifting up slightly at the end to make it make a point. After that is done, you do the same thing ontop of the first flower pedel layer and continue until you have the desired amount of flower pedal layers on your cupcake.

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Now you are ready to WOW the crowd!IMG_0221

Sunflower Cupcakes

  • Servings: 28 cupakes
  • Time: 2 hours
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Ingredients

  • Cupcakes โ€“ baked and cooled to room temperature
  • Frosting (not icing! I used homemade buttercream)
  • Yellow food coloring
  • Green food coloring
  • A spoon
  • Oreos (One package)
  • A piping bag (I used zipblock sandwich bags)
  • Wilton piping tip #352

You are more than welcome to make cupcakes from a box however, for this post, I just this pumpkin cupcake recipe and it made about 28 cupcakes.

  1. First, bake and cool cupcakes.
  2. In a small bowl, take out about 1/3 cup of frosting and add in a drop of green food coloring and mix until fully incorprated. Then, in another bowl, take the remaining frosting and color the rest of it bright yellow using the yellow food coloring.
  3. Set up two piping bags (or zipblock bags with a corner snipped off) and place the #352 Wilton piping tip in the open corner and fill it with yellow icing (filled only halfway so the bag does not over flow!!). ย If you donโ€™t have couplers or a piping tip, this YouTube video shows you how you can pipe leaves without them! I just prefer to use my piping tips because I have them, and they make the process a bit easier.
  4. Spread a layer of green icing ontop of each cupcake to make the green “grass”.
  5. Once you are done spreading the green frosting on all of the cupcakes, place one Oreo cookie ontop of each cupcake for the “sunflower seeds”
  6. Grab your prepared green frosting bag and hold your piping bag at a 45 degree angle. Aiming towards middle of the Oreo where the Oero filling is, start piping around the Oreo. To do this, you push the frosting out and slowly pull it towards the edge of the cupcake, releasing pressure and lifting up slightly at the end to make it make a point. After that is done, you do the same thing ontop of the first flower pedel layer and continue until you have the desired amount of flower pedal layers on your cupcake.