Saturday, January 31, 2015

Oreo Peanut Butter Chocolate Chip Cookies

I love a good cookie.

I have been known to use Oreos quite a bit in my baking.  I am pretty sure it started in college my sophmore when a friend let me try some cookies she made with Oreos mixed in.  Never in my wildest dreams had I thought of adding Oreos to my cookies and boy am I glad that she enlightened me.  This is the same recipe with a little twist.  You may have seen recently that Oero is now selling a Reese's version that has a chocolate peanut butter filling.  As you know I am a peanut butter lover, so using these  made natural sense.  I also used NESTLÉ® TOLL HOUSE® DelightFulls™ Peanut Butter Filled Morsels instead of regular chocolate chips. These cookies are deliciously addictive!

Oreo Peanut Butter Chocolate Chip Cookies 
recipe from Baked Perfection

2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 package vanilla instant Jell-O Pudding (small box, not prepared)
1 dash of cinnamon
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 package  NESTLÉ® TOLL HOUSE® DelightFulls™ Peanut Butter Filled Morsels 
35 Nabisco Reese's Peanut Butter Cup Creme Oreo Cookies, crushed into medium chunks

Preheat oven to 375 degrees Fahrenheit.

In a medium bowl combine the flour, baking soda, salt, package of vanilla pudding mix, and dash of cinnamon. In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the morsels and Oreo chunks. Drop by rounded tablespoon onto ungreased cookie sheet. Bake 9 to 11 minutes or until golden brown. Cool on wire rack. Recipe makes between 4 and 5 dozen cookies.

Sunday, January 25, 2015

Cookies and Cream Cake

Simple, Fun, and Delicious

This cake is  was really fun to make and that is because it was for one of my good friend's wedding.  I rarely bake for weddings or big events these days as I just don't have time.  I am full-time accountant by day (and if you are in the industry you know that means you work a lot more than 40 hours a week) in addition to being the mommy of two of  the most adorable children.  Every now and then I will still do an event if the timing works out and in this case it did.  I made cupcakes and a small cake for this wedding and in addition to looking beautiful, they were delicious!  I used the same recipe as I did for the cupcakes (which I first posted back in 2011) to make the cake.  I made this into a six inch cake and had to adjust the bake time to 35 minutes.  You can use this recipe to make cupcakes, miniature cupcakes, or any size cake.  It is really adaptable and incredibly delicious.

See below for some photos of the cake and cupcakes at the wedding

Quick and Easy Chocolate Oreo Cake
recipe from Baked Perfection

1 package chocolate cake mix
1 package instant chocolate pudding mix (the small box)
1 cup sour cream
1 cup vegetable oil
1 teaspoon vanilla extract
4 eggs
1/2 cup warm water
2 cups chopped Oreo Cookies (approximately 24 cookies)

Preheat oven to 350 degrees Fahrenheit. Line 24 muffin cups with paper liners, or grease and flour two eight-inch round cake pans.

In a large bowl, mix together the cake and pudding mix, sour cream, oil, vanilla extract, eggs, and water. Gently stir in the Oreos and divide batter into 24 lined muffin cups.

Bake for 20 minutes for cupcakes (35-40 for cake), or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before frosting.

Cookies and Cream Frosting
recipe from Baked Perfection

1 stick unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups powdered sugar
12 Oreo cookies, finely chopped
1 teaspoon pure vanilla extract
pinch of salt

Beat butter and cream cheese with until fluffy, 2 to 3 minutes. Slowly add sugar, 1 cup at a time. Add salt and vanilla; mix until smooth. Place Oreo cookies in a fine strainer to remove any small particles. Gently stir Oreos into the frosting, careful to not over stir. Frost as desired. Store any remaining frosting in the fridge.

Sunday, January 18, 2015

Apple Pie Scones with Cinnamon Glaze

Sugar and Spice and Everything Nice.

Last weekend I had an itch to bake something. The truth is that I really would like to bake something every weekend, but with two adorable children to keep me busy and being in the midst of busy season at work it is getting more and more difficult to devote time to baking. I am lucky in that my son loves to help me in the kitchen. He is only two and could honestly tell how to cook many meals and bake many desserts. If I am in the kitchen he is standing on his chair right alongside me. It is really a true joy to share my passion with him. Anyway, my son and I made some delicious Apple Pie Scones and took them to his and my daughter’s daycare/preschool for the teachers. They were truly appreciated and considering the container was empty when we went to pick the kids up that afternoon I can assume people really liked them as much as they told me they did.

Apple Pie Scones with Cinnamon Glaze
Recipe from Baked Perfection

2 cups flour
4 tablespoons sugar, divided
3 teaspoons baking powder
zest of 1 orange
1/2 teaspoon salt
1 ½ cups diced peeled apples
1 teaspoon cinnamon
1 1/4 cups whipping cream (heavy cream)

Preheat oven to 400 degrees Fahrenheit. In a small bowl combine the diced apples, cinnamon, and one tablespoon of sugar and set aside. Mix flour, remaining sugar, baking powder, orange zest, and salt. Gently mix in apple mixture. Pour in whipping cream. Mix or knead by hand, just until combined (about 45 second). Mix will be sticky. Flour surface. Divide dough into two sections and pat into two rounds, each approximately five inches. Score each round first with a knife into 4ths , then 8ths. Then cut and put on a greased large cookie sheet. Bake 9 to 11 minutes. Let cool five minutes, then glaze.

Cinnamon Glaze:
1/2 cup powdered sugar
¼ teaspoon cinnamon
2-3 tablespoons milk

Mix together until a thin icing consistency to pour over warm scones.