A hat trick of treats to celebrate Josh Allen’s mvp award. These treats feature an oreo crust with pieces of brownie, topped with homemade caramel and topped with melted chocolate chips. if you don’t have spare brownies around, you can leave them out. The homemade caramel part may sound intimidating, but it is so easy.
Oreo crust ingredients
30 oreos finely crushed
4 or 5 brownies broken up into bits
4 tbs butter, melted
Directions – line a bread pan with tin foil. In a bowl, combine ingredients and press evenly in top of foil. Freeze for 10 minutes
Caramel ingredients
1/3 cup brown sugar
8 tbs butter
2 tbs heavy cream
In a pan over low-medium heat, combine sugar and butter, stirring constantly. Bring to a boil. Remove from heat and whisk in heavy cream. Let sit for 15 minutes. Then, pour over oreo brownie crust. Top with melted chocolate. Cut and store in covered container in fridge.
Thanks for stopping by today! Hope you day is filled with peace, joy and happiness, and lots of love.
What could make a chocolate cookie better? An oreo inside!
A rather simple treat for football friday 15 – chocolate snowball cookies stuffed with a hershey kiss or an oreo! I used a sugar cookie mix to make thing easier.
Another big matchup for my Bills Sunday – at Detroit. Should be a great one!
Remember to scoop your flour and baking cocoa from their respective containers into your measuring cup so you get the right amount. I also recommend freezing the individual stuffed doughs for a half hour to keep them from spreading. Also, don’t bake any longer than 10 minutes.
Ingredients
1 sugar cookie mix
1/4 cup baking cocoa
1/4 cup flour
1 egg
1/2 cup butter, melted
1 -2 tbs water
1 tsp vanilla
Hershey kisses or other candy
Oreos
Directions – in a bowl, combine sugar cookie mix, flour and baking cocoa. Stir in egg, butter and water. Scoop out 2 tbs dough and form around each kiss. (You will need more dough to cover oreo). Freeze individual doughs for 30 minutes, at least. Preheat oven to 375 degrees. Line a cookie sheet with nonstick baking liners. Stagger cookies on sheet. Bake 8 to 10 minutes, no longer. Immediately sprinkle with powdered sugar. Cool completely. Store in covered container.
Thanks for stopping by today! I wish you a happy day, filled with love, joy and peace.
I noticed about abundance of neufactel cheese in our fridge (I buy it instead of cream cheese to bake with because it has a lot less fat and calories), so I asked Rob if he wanted a chocolate cheesecake or a regular cheesecake with stuff in it. He chose option b and the stuff he chose – chocolate chip cookie dough.
Use a springform pan with this recipe. I have 8, 9 and ten inch. I went with the nine inch pan this time.
The neufactel does make the cheesecake softer. You can certainly use regular full fat cream cheese if you’d like.
**** I recommend lining your springform with tin foil and spraying it. I also placed a cookie sheet directly under the springform pan as the cheesecake cooked in the oven.
Cookie dough ingredients
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla
3 tbs milk
1 1/2 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
1 cup mini chocolate chips
Directions – in a bowl, cream butter, brown sugar and sugar. Add vanilla and milk. Fold in flour. Stir in chips. Scoop out 1/2 tbs of dough. Roll into balls. Place on a tray and freeze at least 15 minutes. As the doughs freeze, make your cheesecake
Crust ingredients
3 cups finely crushed oreos
2/3 cup sugar
5 tbs butter, melted
Directions – line a 9 inch springform pan and spray with baking spray. in a bowl, combine ingredients. Press into prepared pan. Place in fridge while you make cheesecake mixture
Cheesecake ingredients
32 oz cream cheese, softened
1 cup sugar
2 tbs flour
1/2 cup heavy cream
3 eggs
1 yolk
1 tbs vanilla
Directions- remove cookie doughs from freezer and set aside. Remove cookie crust from.fridge and set aside. in a bowl, cream sugar, flour and cream cheese. Add heavy cream. Blend in eggs, yolk and vanilla. Mix in cookie doughs. Spread evenly over cookie crust. Place cookie sheet in oven and Place cheesecake in springform pan on top. Bake 55 to 60 minutes. Edges will be golden, middle will be a little wobbly. Turn oven off. Leave door ajar. Let cheesecake stay in oven for one hour. Remove from oven and cover. Place in fridge for an hour. Remove from springform pan. Store in fridge. This keeps for about a week.
Thanks so much for stopping by today! Wishing you a day filled with peace, love and joy.
For the final nfl regular season weekend, I am providing 2 treats for tomorrow morning at ESPN Radio. These are black cocoa whoopie pies. Black cocoa is used in oreos, so these taste like soft oreos. And I made an oreo like filling too. Woo hoo.
A reminder to scoop your flour/baking cocoa/powdered sugar from your container into your measuring cup so you get the right amount. Also preheat your oven to 375 degrees for 20 minutes before baking so it cycles to the right temp.
Whoopie pie ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tbs water
1 tsp vanilla
2 cups flour
1/4 cup baking cocoa
2 tsp baking powder
2 tbs cornstarch
Directions – preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with parchment paper. In a bowl, cream butter and sugar. Add eggs, water and vanilla. Blend in dry ingredients. Scoop out 1.5 to 2 tbs dough (I used a cookie scoop) and stagger on prepared cookie sheet. Bake 10 to 11 minutes (no longer so they don’t dry out. Cool completely.
Filling mixture list
1/4 cup crisco
1 1/2 to 2 cups powdered sugar
1 tbs sugar
1 tsp vanilla
2 tbs water (or more)
Directions – in a bowl, blend ingredients well. Spread between 2 cookies.
Store in covered container. Thanks for stopping by today! I’m hoping my Bills have a playoff spot clinched before we kick off against the Dolphins Sunday night.
These are a wonderful cookie – fudgy, soft and made with three kinds of chips – semisweet, milk chocolate and dark chocolate. They stayed nice and puffy too, which I love. Flat cookies are not my bag.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. (Don’t directly pour from the bag into the measuring cup). I recommend chilling the scooped out dough for a few hours to prevent cookies from spreading. I also recommend you preheat your oven to 325 degrees for 20 minutes before baking so it cycles to the right temp.
Ingredients
1/2 cup butter, melted
1 cup brown sugar
1/2 cup sugar
1 egg
1 egg yolk
1/4 cup chocolate syrup
1 tsp vanilla
2 cups flour
1 tbs cornstarch
1/2 tsp baking soda
1/4 cup baking cocoa
1/3 cup milk chocolate chips
1/3 cup white chocolate chips
1/3 cup semisweet chocolate chips
Directions – in a bowl, combine butter, sugar and brown sugar. Add egg, yolk, and vanilla. Fold in chocolate chips. Blend in dry ingredients. (You may need to use your hands to mix it all together if your mixer can’t get it done. Stir in chips. Scoop out 2 tbs of dough and roll into balls. Chill a few hours or overnight. Preheat oven to 325 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners or parchment paper. Stagger cookies on sheet. Bake 11 minutes (no longer). Cool completely. Store in covered container.
Thanks so much for stopping by today! I hope you have a day filled with peace and joy. And remember to be kind. Your kindness may be just what some one needs.
I got a late request for brownies with chocolate chips from my president taste tester, Rob. So I grabbed a brownie mix and was looking to spruce it up. I know you can make various substitutions (melted butter for oil; cold coffee, milk or heavy cream for water), so I did that here. I also added some baking cocoa and chocolate extract.
Thursday night treats!
Remember to preheat your oven to 350 degrees for 20 minutes before baking. Also, line your pan with tin foil and spray it with baking spray. I like to do this with brownies and bar cookies because it keeps the edges softer.
Ingredients
1 brownie mix
1/4 cup baking cocoa
2 eggs
1/3 cup heavy cream or milk
1/2 cup oil or melted butter
1 tsp chocolate or vanilla extract
1 cup chocolate chips
Directions – preheat oven to 350 degrees for 20 minutes. Line a 9×13 pan with tin foil and spray with baking spray. Set aside. In a bowl, combine brownie mix, baking cocoa, eggs, cream, oil and extract. Blend in chocolate chips. Evenly spread into lined pan. Bake 13 to 17 minutes, or until a toothpick inserted in center comes out with a few moist crumbs. Sprinkle hot brownies with powdered sugar. Cool completely. Store in covered container.
Topped with a dusting of powdered sugar
Thanks so much for stopping by. If you try these, let me know how they turn out. Also remember to be kind. We are all battling something. And some days, the burden people carry can be great. Wishing you peace, joy and love.
cookies by christine 