Oreo and Peanut Butter Brownie Cakes. Well these naughty little treats are well….naughty but oh so necessary. There are a bit like my Brownie Covered Oreo’s from last Christmas but enhanced with layers of peanut butter and a double decker stack of Oreos in each little brownie cake. They are simply prepared in cupcake liners. Hope you enjoy this ultra sweet little cake Ok, I have to brag about this brownie mix from Trader Joes for a second. Break out 24 Oreo Cookies. Some of your favorite peanut butter.
Spread a teaspoon of peanut butter over Oreo #1. Press a second Oreo right on top One more teaspoon right on top. Place the little stack right into a cupcake lined muffin cup. Like so Take your brownie mix…. …and spoon a couple tablespoons right over top, letting it run around the edges of the cookies. Mmmm! Ahhhh, wait until you cut them in half. Oreo and Peanut Butter Brownie Cakes 1 box brownie mix, 8×8 inch size 24 Oreo Cookies 1/2 cup creamy peanut butter 1. 2.
Makes 12 servings Enjoy! Other recipes you may enjoy... Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting: 2000s Recipes + Menus. Miracle Berry Fruit Tablets. Favorite Recipes from 2011. Can you believe 2011 is almost over? Where did the year go? 2011 was a pretty great year, especially for this little blog of mine. Over the last 12 months, we have picked up lots of new friends along the way. And let me tell you–you guys are not afraid to tell me when you HATE a recipe or when you LOVE a recipe. So, here are some of the most popular recipes from this year. 1. Fail Proof Pizza Dough and Cheesy Garlic Bread Sticks {just like in restaurants!} 2. 3. 4. 5. 6.No Bake Nutter Butter Nutella Pie–this pie is amazing. Hope you all had a great year! Trackbacks/Pingbacks Pingback: Favorite Recipes from 2011 « Capppo Leave a Comment. Closet Cooking.
Mini Chocolate Chip Cookie Cups. 16 ounces prepared cookie dough 8 ounces softened Philadelphia cream cheese 1/2 cup light brown sugar, packed 1 teaspoon vanilla 1/2 cup mini chocolate chips 1. Preheat oven to 350 degrees F and spray 3 12 count muffin pans with non-stick cooking spray. 2. Using a small cookie scoop or tablespoon, scoop cookie dough into prepared muffin pans. Bake for 12 to 14 minutes until just turning golden brown. Remove and immediately use the handle of a wooden spoon to press out the centers of each cookie to make room for the filling. 3. Makes 36 servings. Oreo cheesecake cookies. After I missed National Cheesecake Day, I vowed never to miss another food holiday again. Well, it turns out that I was a bit on the naive side.
Did you know that there is a food holiday every day? Like, literally, EVERY DAY. I mean, I love food as much as the next girl… in fact, some may argue that I love food significantly more than the next girl, but every single day?? Monday was Root Beer Float Day, and today is Raspberries in Cream Day. I promise. I’m on board for S’more Day on August 10th (THIS FRIDAY, GUYS!) Anyway, I digress, moral of the story is that I missed Cheesecake Day and I’m sure that I missed Oreo Cookie Day (Which was apparently March 6th, for the record.
So, In honor of belated Cheesecake Day & belated Oreo Day… in honor of all the other hundreds of food holidays I will miss (and have already missed)… and if you follow me on Pinterest, in honor of my apparent intense craving for Oreos…. Oreo Cheesecake Cookies. Oreo Cheesecake Cookies - Yields about 30 small cookies 1. Braided Spaghetti Bread & The official blog of Americas favorite frozen dough. We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature.
You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling.
This was fantastic!