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Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar

Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar
On Wednesday, I wondered what would happen if you combined Oreo Stuffed Chocolate Chip Cookies with Oreo Stuffed Brownies. On Thursday I found out. And on Friday… I had this. This beautiful, ridiculous, indulgent, outrageous, illegal in 48 states, totally wonderful ultimate layered cookie and brownie treat. It is without a doubt, completely and utterly insane. But I mean that in a good way. These dangerously decadent chocolate chip cookie ‘n brownie bars combine the best of a gooey chocolate chip cookie, warm fudgy brownie, and an extra sweet double stuffed Oreo. All you need is a basic chocolate chip cookie recipe (using a little less flour than you normally would), some double stuffed Oreos, a family-sized brownie mix for a 9×13 pan, and some hot fudge chocolate topping for good measure. Line a 9×13 baking dish with foil or parchment paper and spray with cooking spray. Whip up your cookie dough and spread it in the bottom of the pan. Cover with Oreos… Oh, baby. Who wants cookies? Directions: Related:  DessertCakes

Crack Pie Recipe at Epicurious.com photo by Christopher Griffith yield Makes 10 to 12 servings active time 40 minutes total time 15 hours (includes baking, cooling, and chilling time) Anyone who has taken a bite of this Milk Bar best seller immediately knows the reason for the sassy name. Once you start eating this rich, salty-sweet pie with its oat cookie crust, you won't be able to stop. Preparation For oat cookie crust: Preheat oven to 350°F. Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. For filling: Position rack in center of oven and preheat to 350°F. Sift powdered sugar lightly over top of pie.

Sallys Baking Addiction Mini Red Velvet Cheesecakes. » Sallys Baking Addiction Creamy chocolate chip cheesecake on top of a homemade, from-scratch red velvet cookie crust. Red velvet lover or not, these mini cheesecakes are irresistible! I’ve been thinking about this red velvet recipe for weeks. I keep a notepad next to my bed and when I wake up in the middle of the night or in the morning, I jot down recipe ideas that have crossed my mind. Mini red velvet cheesecakes for the win. I made these scarlet red beauties yesterday morning. I wasn’t able to snap in-process shots for you for this recipe, but there’s no need. Ha! Well, it must have been my lucky morning because these cheesecake cups are mind blowing. I may or may not have had one for breakfast this morning with fruit and coffee. I made today’s cheesecakes exactly how I made these Funfetti Cheesecake Cookie Cups last year. You’ll make the cheesecakes in a muffin pan. So what goes perfectly with red velvet? Baking cheesecake in muffin pans is so much easier than baking an entire cheesecake. Print Recipe

Toffee Crunch Caramel Cheesecake Photo at Epicurious photo by Mark Thomas yield Makes 10 to 12 servings "Each year we receive hundreds of reader requests for recipes from restaurants around the world. At the restaurant, this is served with roasted pears. Gingersnap crust: Nonstick vegetable oil spray 1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces) 5 tablespoons unsalted butter, melted 2 tablespoons (packed) golden brown sugar Cheesecake: 4 8-ounce packages cream cheese, room temperature 1 cup (packed) golden brown sugar 2 tablespoons (1/4 stick) butter, melted 5 large eggs 1 teaspoon vanilla extract Caramel topping 1 1/2 cups sugar 1/4 cup water 1/2 teaspoon fresh lemon juice 1 cup heavy whipping cream Preparation For gingersnap crust: Preheat oven to 350°F. For cheesecake: Beat cream cheese and sugar in large bowl until smooth. For caramel topping: Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides).

New York-Style Cheesecake Recipe Cheesecake is one of my great loves. Given the choice between it and a myriad of other desserts, I will choose cheesecake everyday and twice on Sunday. I’m sure you’re not too terribly surprised, seeing as how I bombard you with more than my fair share of cheesecake recipes. Before the dawn of The Cheesecake Factory and more cheesecake concoctions than days in a month, there was just… cheesecake. This cheesecake is everything you would expect from a phenomenal New York-style cheesecake: it’s creamy, tangy and melt-in-your-mouth fantastic. Aside from being the perfect cheesecake recipe from a taste perspective, I love, love, love the fact that this cheesecake doesn’t require being baked in a water bath. The strawberry topping is optional, but highly encouraged. What’s your favorite type of cheesecake? One year ago: 50 Best Citrus and Fruit-Based RecipesTwo years ago: Broccoli SaladThree years ago: Soft and Chewy Sugar CookiesFive years ago: Cheddar Corn Chowder

New Orleans Bread Pudding with Bourbon Sauce, How To Make Bread Pudding, Bread Pudding Recipe, Pudding Recipes This recipe is from my first cookbook called What's Cooking America. This wonderful bread pudding always brings back memories of my visits to New Orleans. New Orleans Bread Pudding with Bourbon Sauce Recipe Type: Dessert, Puddings, Bread Pudding, Bourbon (Whiskey) Cuisine: Cajun/Creole Yields: 8 to 10 servings Prep time: 15 min Cook time: 50 min Ingredients: 1 large loaf French bread (approximately 14 to 16 ounces) 4 cups milk 3 eggs lightly beaten 2 cups granulated sugar 2 tablespoons pure vanilla extract 1/4 teaspoon allspice 1/4 to 1/2 teaspoon ground cinnamon 1 cup raisins 3 tablespoons butter, melted Bourbon Sauce (see recipe below) Preparation: Tear or cut French bread into 1-inch pieces (about 6 to 7 cups); place in a large bowl. Preheat oven to 350 degrees F. When ready to bake, pour melted butter into a 13x9-inch baking pan or dish. Pour bread pudding mixture into prepared pan or dish. To serve, cut into squares and put into individual serving dishes. Serve with warm Bourbon Sauce.

Vanilla Cupcake Recipe with Vanilla Buttercream Frosting Recipe I can’t remember if I mentioned to you our little jaunt to Georgetown over the summer. I don’t think I did, did I? In any case, we descended on Georgetown with the sole purpose of taste testing cupcakes. This is a great combo of cupcake and frosting, and both are super duper easy.

Irish Car Bomb Cupcakes Kiss me, I made Irish Car Bomb Cupcakes. I made these cupcakes for NYE with my friend Ellen, and I have been saving them until now. Clearly they are the perfect cupcake for St. Patrick's day. This cupcake is an Irish Car Bomb in cupcake form. A Guinness chocolate cake, filled with a Jameson Chocolate Ganache and then topped with a Bailey's Irish Cream Buttercream. Irish Car Bomb Cupcakes Makes 20 to 24 cupcakes For the Guinness Chocolate Cupcakes 1 cup stout (such as Guinness) 1 cup (2 sticks) unsalted butter 3/4 cup unsweetened cocoa powder (preferably Dutch-process) 2 cups all purpose flour 2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon salt 2 large eggs 2/3 cup sour cream Ganache Filling 8 ounces bittersweet chocolate 2/3 cup heavy cream 2 tablespoons butter, room temperature 2 tablespoons Irish whiskey Baileys Frosting 4 1/2 cups powdered sugar 1 1/2 sticks unsalted butter, at room temperatue 4 - 6 tablespoons Baileys Irish Cream pinch of salt Make the cupcakes: Preheat oven to 350°F.

Banana Cupcakes Anyone else out there love Sally’s Baking Addiction?! I certainly do! I love Sally’s recipes, photography, love of sprinkles, and her sweet personality (and Jude’s love of peanut butter). Sally’s cookbook was released earlier this month and I am obsessed with it. The cover alone will sell you (I’m judging a book by its cover – in a VERY good way here!). I’ve wanted to make these banana cupcakes for a while now. I encourage you to check out Sally’s blog, as well as her fantastic cookbook. Banana CupcakesRecipe source: Sally’s Baking AddictionPrint Recipe Cupcakes: 1/2 cup unsalted butter, softened to room temperature 1/2 cup light or dark brown sugar 3/4 cup granulated sugar 3 large eggs, room temperature 1 and 1/2 cups mashed banana (about 3 large very ripe bananas) 2 teaspoons vanilla extract 2 cups all-purpose flour (careful not to overmeasure) 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 teaspoon salt 1/2 cup buttermilk 1 cup mini or regular semi-sweet chocolate chips 1.

The Infamous Jacques Torres Chocolate Chip Cookies Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Chocolate! Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Milk is, in fact, an essential component to enjoying these amazing cookies. Author: The Crepes of Wrath Prep time:

Jaleo en la Cocina: La tarta reina... ¡Tarta Fraisier! Muselina - Esta es una crema que necesita tiempo de enfriado, por lo que es recomendable hacerla pronto o la noche anterior.- En un cazo colocamos la leche junto con la mitad del azúcar (60 gr) y la vainilla y calentamos, sin que llegue a hervir.- En un bol amplio batimos las yemas con el azúcar restante (60 gr) hasta cremar, que haya adquirido un color más blanquecino.- Añadimos la harina tamizada y mezclamos bien, con cuidado, para que no pierda el aire.- Cuando la leche esté caliente, añadimos la mitad a la mezcla de yemas y batimos para que se incorpore todo perfectamente.- Cuando la leche restante comience a hervir, echamos el contenido del bol en el cazo y mezclamos bien. Debemos bajar a fuego medio y mezclar con una varilla, sin parar, hasta que espese.- Una vez que empiece a espesar, seguimos cociendo durante dos minutos más para que se termine de cocer la harina.- Pasado este tiempo, incorporamos 150 gr de mantequilla (no tiene por qué estar a temperatura ambiente).

Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. Jaleo en la Cocina: ¿La mejor receta de cupcakes del mundo? Cupcakes de limón 2.0 Para los que no lo sepáis, soy una persona a la que no le gusta lo empalagoso. Puede que haga cosas que parezcan súper hiper mega empalagosas, pero eso no significa que sean mis postres favoritos. No mucho menos, pero hay que pensar que hay gente a la que le encanta. Hace ya casi un año publiqué una de las primeras recetas de cupcakes: unos cupcakes de limón. ¡Ya casi un año! Esta vez os traigo una receta mejorada. Sin embargo, conforme los hacía no me imaginaba que me iban a quedar tan bonitos. Estoy tan contento que no sabía si comérmelos o plantarlos para ver si me salían más. ¿Qué hubiera pasado si los hubiese plantado? ¿Hubiera salido un árbol de cupcakes de limón 2.0? Lo dudo. Pero esta no fue una de esas veces. Lo siento. Eran míos, aunque ahora los comparto con vosotros porque sí, soy generoso, y así los podéis hacer en casa y admitís que no estoy tan loco.

Caramel Brownie Cheesecake This is a monkeyhead concoction so please don’t be disappointed with me that it’s not 100% homemade. Sometimes as a mom you have to go with your childrens ideas in order to lift their creative wings. Monkey One loves cheesecake and caramel, Monkey Two has a passion for brownies you put the two of these knuckleheads together and look at what they come up with… Caramel Brownie Cheesecake. You gotta love the way these boys think. M2 loves his brownie mix above because while I’m at work he can whip up a batch with my surfer and feel like he has stepped out of his sous chef role into the postion of head honcho. While the boys made the brownie mix I lined a springform pan with parchment paper. Once the brownie mix was in the oven we moved on to making Jamie’s caramel. In a heavy saucepan stir together the sugar, syrup and water until the sugar is completely moistened. Stirring constantly over medium heat until the sugar dissolves and the syrup is bubbling. Stir in the butter and salt. Voila!

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