Triple Layer Oreo Cake

Congratulations Maryam! She picked this celebratory cake from my pinterest board for her graduation day.

If you don't eat ANY Oreos, you only need to buy one package to make this whole cake. But, that is impossible, so buy two.

I adapted the recipe slightly. I added less coffee to the chocolate cake, which I am glad because you can taste just a hint of coffee with only 1/3 cup and I think any more would have been too much. I also omitted the coffee flavor in the frosting.

Also, I added mini chocolate chips to the chocolate cake layers instead of more Oreos, to give a more contrast flavor from the center layer. The chocolate chips also make the cake moist.

I doubled the whipped cream mixture so I can pipe dollops of oreo mousse on top of the cake. All of my adaptations are written below, so make my version. It was delicious, but to make it complete perfection, I would probably go with a different oreo white cake recipe. This one was a tad bit "bready". 

Triple Layer Oreo Cake

Adapted from Beantown Baker

Oreo Cake

1/2 stick unsalted butter, at room temperature

1/2 cup milk

1 tsp vanilla extract

1 cups flour

1/2 tsp baking powder

1/4 tsp salt

2/3 cup + 2 Tbsp + 2 tsp sugar

2 egg whites, at room temperature

12 whole Oreos, cut into quarters

Directions

Preheat oven to 350 F.

In a large bowl cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine.

In a separate bowl mix together the flour, baking powder, and salt.

Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies.

Bake for 25-30 min. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Chocolate Cake

1 3/4 cups flour

2 cups sugar

3/4 cups cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 cup buttermilk, shaken

1/2 cup vegetable oil

2 eggs, at room temperature

1 tsp vanilla

1/3 cup freshly brewed hot coffee

1/2 cup mini semi-sweet chocolate chips

Directions

Preheat the oven to 350 F. 

Butter 2 (8-inch) round cake pans. If you would like, line with parchment paper, then butter and flour the pans to make the cake come out of the pan easier (I didn't do this).

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.

In another bowl, combine the buttermilk, oil, eggs, and vanilla.

With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

Stir in the chocolate chips.

Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Oreo Cream Filling

8 ounces softened cream cheese

1 tsp vanilla

2 cups powdered sugar

2 cups heavy whipping cream

16 whole Oreos, cut into quarters
5 Oreos, with cream filling removed from center

Directions

Using an electric mixer with a whisk attachment, beat the cream cheese, vanilla, and sugar until light and creamy. Beat in 1/2 cup whipping cream until smooth. Add the rest of the cream and beat until it has the consistency of whipped cream (don’t overmix).

Reserve half of mixture to use to decorate the top of the cake. Place in the refrigerator until ready to use.

Stir in the Oreo chunks (16 whole oreos, quartered) into the remaining whipped cream mixture. Spread half of filling on top of the first layer of chocolate cake. Stack the Oreo white cake layer on top, and then spread the remaining half of filling on top. Finish by stacking the last chocolate cake layer on top.

Place 5 Oreos (with cream filling removed) into a blender and pulse into crumbs. Mix with reserved whipped cream for the oreo mousse on top of cake. Return to refrigerator until ready to use.

Chocolate Frosting

6 ounces (1 cup) semisweet chocolate chips

2 sticks unsalted butter, at room temperature

1 egg yolk, at room temperature

1 tsp pure vanilla extract

1 1/4 cups powdered sugar

5 whole Oreos (for garnish on top of cake)

Directions

Place the chocolate in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.

Add the egg yolk and vanilla and continue beating for 3 minutes.

Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until whipped and fluffy. Frost top and sides of cake.

Pipe the reserved oreo cream mousse into 10 dollops on top of cake. Garnish with 5 Oreos.

Chocolate Chip Cookie Dough Cupcakes

^Yes, that is my picture. Have you ever seen such a beautiful cupcake?

I asked Naven to look at my pinterest board and pick something I should make. I'm so glad she picked these. 

If you adore cookie dough, this will probably be the best cupcake you have ever eaten.

Dropping cookie dough into chocolate cake batter. Yes, these were fun to make.

After they were baked and cooled, I stored all the cupcakes in a lid-tight container overnight. They get so moist this way.

The recipe makes 12 cupcakes. I doubled the cookie dough recipe so that I can make my own garnish for the top.

At first I was worried about the frosting. Brown sugar is gritty. But after eating it on top of the cupcake, it was perfect and fit into the whole cookie dough theme.

I was also worried that the cookie dough in the center would either be too soft and gooey or bake up dry and crumbly. Yet again, it came out perfect. Baked just enough to keep it's shape but still taste like cookie dough.

You must use mini chocolate chips! The small size evenly distributes the sweetness, and they turn soft.

Chocolate Chip Cookie Dough Cupcakes

Adapted from Recipe Girl
12 cupcakes

Cookie dough filling (*may want to double recipe)

3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons granulated white sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips


Directions

*You may want to double the recipe if you want to bake mini cookies to garnish the cupcakes. Or you could buy Mini Chips Ahoy Cookies to garnish.

Filling: In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Freeze for 30 minutes, or until the cookie dough is firm. Make the cake batter in the meantime. When ready, scoop out the cookie dough by the tablespoon and roll into a ball.

*Cookies for garnish: Roll cookie dough into teaspoon size balls and then press them down to about 1/4 inch thick because they do not spread out much while baking. Bake the cookies at 375 degrees F for 4-5 minutes. Do not over bake.

Chocolate Cake

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
1 1/2 teaspoons vanilla extract

Directions:

Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners.

Place the flour, cocoa, sugar, baking soda and salt in the bowl of an electric mixer. Blend to combine. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. Divide the batter between the 12 cupcake liners.

Drop a ball of chocolate chip cookie dough into the center of each cupcake.

Bake the cupcakes for 12 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out clean. Cool the cupcakes completely before adding the frosting.

Cookie Dough Frosting

3 sticks salted butter
3 1/2 cups powdered sugar
2/3 cup packed brown sugar
1 cup all-purpose flour
3 tablespoons milk
2 teaspoon vanilla extract
Mini chocolate chips (garnish)
12 mini Chips Ahoy cookies (optional garnish)

Directions:

This amount will generously frost 12 cupcakes (as seen in pictures). You could half the recipe if you aren't into that much frosting.

In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined.

Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. Sprinkle mini chips on top and garnish with a small chocolate chip cookie.

Peanut Butter M&M Cookies

Yes, I found these on pinterest. Everyone really liked them but they weren't my favorite. I think they would have been better if I had used peanut butter M&M's because there is peanut butter in the dough. I think it would have given them more flavor. Or I think I would have liked these if I made regular chocolate chip cookies (maybe use mini chocolate chips) and then use the original M&M's (no peanut butter at all).

Either way, that would make for some real good cookies!

Peanut Butter M&M Cookies

Recipe from Sally's Baking Addiction

Ingredients

1/2 cup (1 stick) salted butter, softened to room temperature*
1/2 cup light brown sugar
1/4 cup sugar
1 large egg
3/4 cup creamy peanut butter
1 tsp vanilla extract
1/2 tsp baking soda
1 and 1/4 cups all purpose flour
1 and 1/2 cups peanut butter M&Ms


Directions:

In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed. Mix in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix. Fold in the M&Ms with a wooden spoon. Chill the dough for at least 30 minutes.

Preheat oven to 350 degrees. Drop chilled dough by tablespoonfuls onto ungreased cookie sheet or silicone baking mat. I pressed a few M&Ms on top of the dough balls. Press the balls down (only slightly) since they won't spread much while baking. Bake for 8-9 minutes. Cookies will be soft and may appear undone. They will firm up as they cool.

Allow to cool completely on a wire rack. Enjoy!

Note

You may use unsalted butter in this recipe. If so, add 1/4 tsp salt with the flour.

M&M Rice Krispie Treats

So I made peanut butter cookies with M&M's, which are currently sitting in the freezer. They are intended purely for guests. We'll see how long that lasts. But no really, I want to be able to serve a batch of homemade cookies if I didn't have time to make something else. So they are not for me.

These however...are for me. And they are a result of, "what else should I do with M&Ms?" I can't remember the last time I've eaten these. The original recipe calls for a 10 oz. bag of marshmallows. My halal marshmallows come in a 9 oz. bag so I only used 5 cups of rice krispies. Also, I just wanted mine to be slightly more gooey (because the marshmallow is my favorite part). And I added 2 cups M&M's but I'd say you should go with 1 1/2 cups for a more balanced breakfast. ;) 

Strawberry Pie Parfaits

You know how I mentioned how good that strawberry pie was?

Yeah, well, I transformed that goodness into miniature parfait size.

I couldn't resist, this recipe is so easy to throw together and I just wanted to try it with strawberry pie filling.

I realized later that I had pinned this 10 weeks ago. They adapted the recipe the same way. Bakers think alike.

I halved the recipe and it made 3 servings in these 6 ounce glasses.

I have to admit, I am now sick of strawberry cream pie and I won't make it again. 

But if you want to impress your friends, these cute little parfaits are the way to go!

And I really can't say which is better, fresh strawberries or the pie filling.

I prefer fresh strawberries if you make this in the pie form, but the canned pie filling is better for parfaits!

Strawberry Pie Parfaits

Adapted from Just Putzing Around the Kitchen
Yield: 3 servings (6 ounce glass)

Ingredients:

3/4 cup graham cracker crumbs (I crush them using a blender)
3 tbsp butter, melted
1 (8 ounce) block of cream cheese, room temperature

1 cup heavy cream
1/3 cup sugar
2 tsp vanilla extract
1 cup of strawberry pie filling

Directions:

1. In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.
2. Whip the heavy cream using an electric mixture and beat until your cream holds firm peaks. Set aside.
3. Mix cream cheese, vanilla, and sugar with electric mixture until smooth and creamy.
4. Mix about 1/3 of the whipped cream into your cream cheese mixture to lighten it.
5. Add the rest of the whipped cream by gently folding until evenly incorporated and smooth.
6. Layer graham cracker crumbs, cream, and strawberry filling in a 6 ounce glass.
7. Fridge for a few hours to allow the creamy filling to firm up.
8. Enjoy!

Sweet Strawberry Cream Pie

Everyone loved the strawberry pie. So I made it again. I don't do that too often, so it is that good.

This time, I sweetened the strawberries with some sugar, to make them juicy and syrupy.

Sweet Strawberry Cream Pie

Adapted from Just Putzing Around the Kitchen

Crust:

1-1/2 cups graham cracker crumbs (I crush them using a blender)
6 tbsp butter, melted

Directions:

(First do step #1 for the filling to give the strawberries time to sweeten with the sugar)

Preheat oven to 375 F.

In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.
Gently spread out the crumbs to evenly coat the bottom and sides of a pie dish. Then, firmly press the crumbs down. Bake for 8-10 minutes. Set aside to cool completely.

Filling:

2 (8 ounce) blocks of cream cheese, room temperature
2 cups heavy cream
2/3 cups sugar + 5 tablespoons sugar
2 tsp vanilla extract
2 pints strawberries, sliced into thirds

Directions:

1. Mix 5 tablespoons sugar with sliced strawberries in a bowl and set aside.
2. Whip the heavy cream using an electric mixture and beat until your cream holds firm peaks. Set aside.
3. Mix cream cheese, vanilla, and 2/3 cup sugar with electric mixture until smooth and creamy.
4. Mix about 1/3 of the whipped cream into your cream cheese mixture to lighten it.
5. Add the rest of the whipped cream by gently folding until evenly incorporated and smooth.
6. Spoon filling into your cooled pie crust, and spread it out in an even layer.
7. Spoon sliced strawberries on top of the cream.
8. Optional: melt chocolate + 1 tbsp shortening (or cream), and stir until smooth and liquidy.
9. Drizzle melted chocolate over the top of the strawberries.
10. Stick the pie in the fridge for a few hours to allow the creamy filling to firm up.
11. Slice and serve immediately. Enjoy!

Fresh Strawberry Cream Pie

I pinned these 36 weeks ago. That's almost the time it takes to bake a baby in your belly. So no, I don't think pinterest is a waste of time! You'll get around to it eventually! Or inspire someone else to do it!

I was looking for quick easy recipes because I had to make this on Saturday after work before leaving to Austin for the Electric Run. Which was awesome sauce. And so was this pie!

It took me a month to blog those last two recipes. Because they sucked. This pie was delicious, and I've noticed I blog successful recipes quicker than... you know, those other ones.

Even though the cream filling and graham cracker crust are delicious, I would only make this if you had some wonderful looking strawberries. I didn't do the chocolate drizzle on top, because my strawberries were already ripe and sweet. If strawberries aren't looking their best, you could use ripe peaches or any canned pie filling!

We were grillin' outside and it was warm out so this was a nice dessert. Fresh ripe fruit and cold pie. It tastes much better the next day, after the cream and vanilla sit with each other for a while with the strawberries on top.

Strawberry Cream Pie

Adapted from Just Putzing Around the Kitchen

Crust:

1-1/2 cups graham cracker crumbs (I crush them using a blender)
6 tbsp butter, melted

Directions:

Preheat oven to 375 F.
In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.
Gently spread out the crumbs to evenly coat the bottom and sides of a pie dish. Then, firmly press the crumbs down. Bake for 8-10 minutes. Set aside to cool completely.

Filling:

2 (8 ounce) blocks of cream cheese, room temperature
2 cups heavy cream
2/3 cups sugar
2 tsp vanilla extract
2 pints strawberries, sliced into thirds
1/2 cup chocolate chips (optional)
1 tablespoon shortening or 1 tablespoon heavy cream (optional)

Directions:

1. Whip the heavy cream using an electric mixture and beat until your cream holds firm peaks. Set aside.
2. Mix cream cheese, vanilla, and sugar with electric mixture until smooth and creamy.
3. Mix about 1/3 of the whipped cream into your cream cheese mixture to lighten it.
4. Add the rest of the whipped cream by gently folding until evenly incorporated and smooth.
5. Spoon filling into your cooled pie crust, and spread it out in an even layer.
6. Layer sliced strawberries in overlapping rows on top of the cream.
7. Optional: melt chocolate + 1 tbsp shortening (or cream), and stir until smooth and liquidy.
8. Drizzle melted chocolate over the top of the strawberries.
9. Stick the pie in the fridge for a few hours to allow the creamy filling to firm up.
10. Slice and serve immediately. Enjoy!

Lemon Cheesecake Creme Brulee Bars

Epic Failure.

Yes, I saw these on pinterest, and they looked amazing! And I've made something similar before and they were FABULOUS so I was excited for these!

Let me just say, if you do not have a blow torch. Forget it. The recipe said you can use your oven's broiler, so I did. No. Just no. As you can see from the pictures, that did nothing but burn the edges, leaving gritty sugar in the center, and melted cheesecake around the edges. We did just get a new oven, so maybe the broiler just sucks or I didn't use it right.

The sweet lemony flavor was good but I already ruined the tops to a gritty, gooey mess. I went out to HEB looking for a blow torch, trying to salvage these. Couldn't find one. Went to Walmart and looked everywhere. No blow torch. It was a sad day for baking.

Blackberry Lemon Pie

I wanted to make Yusif and Naven this pie but fresh raspberries are a bit pricey at the moment so I went with blackberries instead. 

Which is good because I like to vary recipes if I'm going to make them again just to try something new. Also, I didn't use the pecans in the crust.

To further switch things up, I decided to try a different lemon filling recipe. I made Ina Garten's lemon curd and it came out perfectly. I loved the tart lemon flavor and it was thick and creamy. 

I have to laugh because Maryam heard me muttering about my ingredients. I said something like, "okay, it makes 3 cups of curd." And then she told me, "hey, you should have named your blog that! 3 cups of Kurd!" And then I was like, "no! 1/2 cup of Kurd!"

I previously made this pie with a prepackaged dough. It was good, but I wanted to make my own crust this time so I used this recipe which I have made before. It's normally a good recipe except today I used butter flavored shortening. Mistake. It tastes good in my cobbler dough but it didn't pair well with this pie. So just use regular shortening. 

 Another thing that was a bit off-putting.... I remember the cream cheese whipped cream to be HEAVENLY last time. But when I made it today, it wasn't nearly as good! All I could taste was cool whip and I hate that flavor! I have no idea what happened but I bet whipping your own cream would give a better result!