Whatever You Got cookies

Sorry it has been forever since our last post! We have been baking more than ever, but we had some technical difficulties.. First, I broke the camera.. so I couldn't take pictures. Then, we couldn't access the blog because we have conflicting accounts or something. Too complicated for me, but I somehow found determination to figure it out! So here we are, better late than never, right? Onto, food.. the other night my mom was having the usual sweet tooth, and as usual it was my duty to fulfill it. So I go look around the pantry trying to figure out something new and creative. She wanted white chocolate, there were some oreo's I felt the need to get rid of, and what goes better with oreo's than peanut butter? So, I grabbed the jar of peanut butter as well. Then I was feeling really unhealthy, so I added oatmeal.. problem solved. What do you get when you throw all of that together? A white chocolate oatmeal peanut butter oreo cookie. That's right. Weird I know, but I am telling you.. these flavors were amazing together. Here's what you'll need to make this crazy thing

 

Butter, peanut butter, eggs, sugar, brown sugar, vanilla, salt, flour, baking soda, oats, white chocolate chips, peanut butter chips, and oreo's! Place butter and peanut butter in a large microwave safe bowl

 

gotta love that stuff... Now microwave 30 seconds at a time until melted. Stir until well combined. Add both sugars

 

Stir those in well. Next, add your eggs and how ever much vanilla your heart deisres

 

Whisk together well, add your remaining ingredients

 

Fold all that together until well combined. My spatula wasn't doing the trick, so I went with the old fashioned way...

 

This way you get to lick your fingers when you're done. Perfect. Lick and wash your hands. Scoop dough into balls, making sure you get a little of each ingredient into each cookie

Bake about 8 or 9 minutes, no more.. nobody likes a frisbee for a cookie

 

Cool on baking sheet about a minute or two. Scoop off onto foil or cooling wrack. You can wait until cool, or if you don't have patients, dig in

 

Remaining dough can be stored in the fridge, in an airtight container up to 3 days. Hope you enjoy these! Also, if you are not crazy about oreo's or white chocolate, you can omit them and add whatever else you can find in your pantry. Peanut butter is a great team with about anything. 

 White Chocolate Peanut Butter Oreo Oatmeal Cookies

1 1/4 cups AP flour
1 cup of old fashioned oats
1/2 teaspoons baking soda
1/4 teaspoon salt
1 stick of unsalted butter
1/3 cup of your favorite peanut butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk
1 Tablespoon vanilla
1/2 cup white chocolate chips
1/2 cup peanut butter chips
10 oreo cookies, chopped (may use more or less)

Preheat oven to 325 degrees. Add butter and peanut butter to a large microwave safe bowl, and heat in 30 second intervals until melted; stir together well. Let cool. Add both sugars, mixing well. Add the egg, egg yolk, and vanilla and stir until mixed. Add remaining ingredients and fold in until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 2 teaspoons of milk, but I did not need this. Scoop the dough into balls and place on a parchment paper lined baking sheet. Bake for 8-9 minutes or until the middle is no longer gooey. Do not over bake. Let cool on baking sheet about a minute, transfer to foil or cooling wrack. Serve warm or cool completely. Enjoy!

Golden Oreo Truffles

I don't know how, but this is one of the best desserts invented. It is so simple but so delicious. 4 ingredients, no baking involved. Here's what you need

Golden oreos, cream cheese, butter, and bark chocolate coating. Put the oreos in the bowl of a food processor

Add cream cheese and melted butter

Pulse until the ingredients form a ball and are completely combined

Using a cookie scoop, scoop out truffles and set in an air-tight container. Let them set up in the fridge until firm enough to roll in bark chocolate

Once the oreo balls are chilled, melt the bark chocolate in a microwave safe bowl

Heat until melted, stirring every 30 seconds. Roll the truffles in the bark chocolate, one at a time

 Once completely covered, scoop out of the bowl of chocolate with a fork and tap the fork against the side of the bowl to remove the excess chocolate

Place on wax paper to harden

Refrigerate the truffles once the bark chocolate hardens. Here's the inside.

Yum, gooey and creamy. If you're not a fan of vanilla, you can do any combination you want of oreos and bark chocolate. Mint oreos with both milk & white bark chocolate are my favorite

Golden Oreo Truffles

1 pkg. Golden Oreos
3 Tbs. butter, melted
1 (8 oz) pkg. cream cheese
1 pkg. white bark chocolate

Crush oreos in the bowl of a food processor. Add the melted butter and cream cheese. Pulse until everything is combined and it starts to become 1 big oreo ball. Using a cookie scoop, scoop out truffles. Chill in an air tight container until firm. After chilling, melt bark chocolate in a microwave safe bowl and roll each individual truffle in the chocolate until completely coated. Using the fork, gently scoop up the truffle. Tap the fork against the side of the bowl, this is to loose some of the excess chocolate on the truffles. Slide off the fork onto wax paper to harden up. Once the bark chocolate has dried, put the truffles back in the air tight container. Chill a couple of hours, or until cold (truffles are best when cold). Serve cold when ready.

Marbled Cheesecake Squares

The other night I had chocolate swirled cheesecake and it was delicious. I've been craving it ever since, so of course, I satisfied my craving. Instead of making a whole cheesecake I just split the recipe in half and made cheesecake bars. It made a little less and was a little easier. Here's what you'll need for the cheesecake bars

Oreos, butter, cream cheese, sugar (which I forgot to put in the picture, sorry about that), an egg, vanilla, sour cream, semi-swet bakers chocolate, milk chocolate chips and half & half. In the bowl of a food processor, pulse the oreos until small crumbs form. Add the melted butter

Pulse until combined and finely crushed. Press into a greased 8X8 baking dish

Cover and store in the freezer to harden up; prepare the filling. In a large bowl, beat the cream cheese on high speed for about a minute. Add the sugar

Mix until fluffy and combined. Add the egg and vanilla

Beat that in and add the sour cream

Mix that together well and set aside for now. In a small microwavable bowl, melt the bakers chocolate

Add some of the cream cheese mixture into the melted and cooled chocolate

Stir that in until the cheesecake is completely mixed into the chocolate

Pull the oreo crust out of the fridge and pour half of the regular cheesecake mixture onto the crust

Spread that out evenly. Then dollop half of the chocolate mixture on top and swirl into the regular cheesecake with a butter knife

Pour the rest of the cheesecake filling over that

spread out evenly and swirl in the rest of the chocolate mixture

Bake. Let cool. Once cooled prepare a ganache topping. Place chocolate chips and half & half in a small microwavable bowl

Heat in the microwave until melted. Stir about every 30 seconds to keep from burning. Let the ganache cool a couple of minutes. Pour over the cooled cheesecake bars

As you can see, the cheesecake bars are a little over cooked. I left the house to go get something at the store and trusted my mom to take them out on time.. Big mistake, but I've learned my lesson. Anyways, spread the ganache out evenly and let sit to harden up. Cover and store in the fridge for 2 hours or over night. Cut into squares with a sharp knife and serve while cold

These were super good and I know have a cheesecake obsession. I'm going to go ahead and apologize because I'm going to be posting a lot of cheesecake recipes in the future

Ganache Marbled Cheesecake Bars

crust:

18 oreos

4 Tbs. unsalted butter, melted

filling:

3 oz. semi-sweet bakers chocolate, melted and cooled

1 egg

1 cup sour cream

12 ounces cream cheese, room temp

1 tsp. vanilla

3/4 cup sugar

To make the crust, place the oreos in the bowl of a food processor. Pulse until crushed; add butter. Pulse that together until combined and finely crushed. Press into a greased 8X8 baking dish. Cover and set in the fridge. Now prepare the filling. In a large bowl, beat the cream cheese until smooth and fluffy, about 1 minute on high speed. Add the sugar and beat about another minute. Lower the speed and add the egg and vanilla until combined. Mix in the sour cream. Once you have melted and cooled the bakers chocolate, combine with 1/2 cup of the regular cheesecake batter. Pour half of the regular cheesecake mixture into the prepared and chilled crust; spread out evenly. Spoon half of the chocolate mixture over the plain cheesecake  and swirl in with a butter knife. Repeat with the remaining plain and chocolate cheesecake filling. Bake at 350 degrees for about 30-50 minutes or until cooked. Take out of the oven and let cool. Prepare the ganache topping.

ganache:

1 cup milk chocolate chips

1/4- 1/2 cup half & half

Combine in a small microwavable bowl and heat until melted, stirring every 30 seconds. You may need to add more half & half to reach a pourable consistency. Let it cool a couple of minutes then pour over the cooled cheesecake bars. Cover and store in the fridge for a couple of hours or overnight before cutting. Serve cold! 

Midnight Snack

Midnight snack literally. This has become a new nighttime craving for me and my momma. It started the night Bin Laden's death was announced. We were sitting on the couch, watching the news, and the sweet tooth arrived for the both of us, so I just whipped it up real quick. It's really easy and fast to make, and we usually have the ingredients on hand. This isn't super sweet, but you can always add powdered sugar or more white chocolate if you want to make it sweeter. Here's what you need for White Chocolate Cookies & Cream PB

Oreos, peanut butter, and white chocolate chips. Simple as that. In a bowl, combined crushed oreos and peanut butter

 In a small, separate bowl combine more peanut butter and white chocolate chips

Heat in the microwave until melted. Once cooled, pour over the first mixture

Swirl the white chocolate mixture into the oreo mixture, not fully mixing the white chocolate into the peanut butter

Eat with a spoon, vanilla wafers, animal crackers, or my favorite, graham crackers

If you have left-overs, store in an air-tight bowl or jar

White Chocolate Cookies & Cream Peanut Butter

10 Oreos, Crushed into small bite size pieces

2 cups creamy pb

1 1/4 cups white chocolate chips

2 Tbs. creamy pb

In a large bowl, combine chopped oreos and 2 cups pb; mix well. In a small microwave safe bowl, combine white chocolate chips and 2 Tbs peanut butter. Heat until melted, stirring every 30 seconds. Let that mixture cool to room temperature. Once cooled, pour over the oreo mixture. Swirl the white chocolate mixture in, leaving swirls of white chocolate throughout. Eat with a spoon or sweet crackers. Store in an airtight container or jar.

Reese's cup taste-alike-bars

I saw this recipe and decided I needed to make them right away, so I did. I added a couple things to the recipe, such as white chocolate. These are crunchy, chewy, smooth, sweet, and peanut buttery. These taste JUST like a reese's cup. Also, just a warning.. these are messy. but yummy and easy and worth it. Here's what you need

Oreos, butter, sugar, peanut butter, brown sugar, powdered sugar, milk chocolate chips, and half & half. In the bowl of a food processor, pulse oreos until they are crushed into little chunks. Add the melted butter and sugar. Pulse until well combined and the oreos are finely chopped

Press into a greased 8x8 baking pan

 Bake for about 8 minutes; let cool. While cooling, prepare the filling. First, I want to show you the cutest jar of peanut butter

Isn't it cute! Midget peanut butter. I know, I'm weird, but somehow peanut butter can be cute to me. To make the filling, combine peanut butter, powdered sugar, brown sugar, and butter in a mixing bowl

Mix by hand or with a stand mixer. If you mix with a hand mixer, do not whip the filling because it is supposed to be thick and dense

Cover and let it set up in the fridge for a couple of minutes. Now prepare the ganache topping. In a microwave safe bowl, combine the chocolate chips and half & half

Heat in the microwave until melted and smooth. Stirring every 30 seconds

Let the ganache cool for a couple of minutes. Pour 1/3 of the ganache over the cooled oreo crust. Carefully spread out evenly over the crust

Cover and put in the freezer for about 10 minutes, or until the ganache has set up. Take it out of the freezer and gently press the peanut butter filling over the hardened ganache. After that, pour the remaining ganache over the peanut butter mixture and spread over evenly

Cover and let the ganache set up in the fridge or freezer. They are finished.. but it wasn't good enough for me. They were good, but not what I expected. They needed another flavor or something so I added white chocolate :) I just made a white chocolate ganache. I made it exactly like I made the milk chocolate ganache, but of course I used white chocolate chips instead. While the white chocolate ganache was cooling, I flipped the whole dessert onto a piece of wax paper. I decided I wanted to sandwich the dessert in ganache so I poured the white chocolate ganache over the oreo crust

Let the white chocolate ganache harden up. Cut the bars into squares and serve! Keep them stored in the fridge

The white chocolate ganache complimented these very well and made them better in my opinion. The white chocolate is optional though

White chocolate and milk chocolate peanut butter oreo bar things

For the Crust:

• 22 Oreos, finely crushed (about 1⅔ cups crumbs)
• ¼ cup sugar
• 3 tablespoons unsalted butter, melted

For the Filling

• 4 firmly packed tablespoons brown sugar
• 1 1/2 cups Confectioners' sugar
• 5 tablespoons unsalted butter, softened
• 1⅓ cups creamy peanut butter

For the Milk Chocolate Ganache Topping

• 1-11.5 ounce bag  milk chocolate chips
• 6 tablespoons half & half

1. Preheat oven to 375 degrees and spray a 9-inch square baking pan with non-stick cooking spray.
2. Make crust: Put the oreos in the bowl of food processor and pulse until cookies are crushed. Add the butter and sugar and pulse until combined and the oreos are finely chopped. Press mixture firmly into prepared baking pan (I spread it with my hands first, then use the bottom of a measuring cup to even it out). Bake for 8 minutes. Set on rack to cool completely.
3. In the meantime, make peanut butter filling: Combine all ingredients together in the bowl of a mixer and mix at low speed until just combined (do not whip). Set bowl in refrigerator while you prepare the rest.
4. Make chocolate ganache topping: Combine milk chocolate chips and half & half in microwave safe bowl and cook in microwave until melted and smooth (stirring every 30 seconds). Do not overheat over the ganache or it will burn.

5. Put it all together: Pour 1/3 of the chocolate mixture evenly over cooled crust; place pan in freezer until chocolate is set, about 5-10 minutes. Spread peanut butter mixture into even layer over chocolate (if it's firm, you can use your hands; if it's soft, use a butter knife or spatula). Give chocolate ganache a quick stir to smooth any lumps, then spread evenly over top of peanut butter layer. Cover pan with plastic wrap and place in freezer for 1 hour to set. When firm, dump out of the pan, prepare the white chocolate ganache, and pour over the oreo crust evenly. Let that layer of ganache harden. Cut into squares and serve. Keep refrigerated.