Category Archives: oreo

Cookies & Cream Bundt Cake

Cookies & Cream Bundt Cake​

You may have noticed that, in recent months, I’ve gone from doing two posts a week to one. It’s not because I am not enjoying baking or blogging or anything like that. I’m just generally burnt out. I started to feel it around the holidays (every baker’s busy season), but tried to keep going until I realized that it’s okay to slow down a little bit, especially if the alternative is having a meltdown. I’m working more than ever and getting back to a more pre-pandemic level of socializing, and combining that with my natural introversion and some classic depression and anxiety led me to a bit of a breaking point.

Cookies & Cream Bundt Cake​

Rather than disappearing completely (which I didn’t want to do), I’ve been taking it easy on myself for the time being. It’s been good for my brain and put some joy back in this place. Though I still feel some unnecessary shame for cutting back on posting, I will say that lightening my load has resulted in what I feel is a higher quality of baked goods on here. I really want every one to be a showstopper. Today’s Cookies & Cream Bundt Cake definitely fits that bill!

Cookies & Cream Bundt Cake​

I mean, if the icing and decorative pieces of Oreo don’t immediately grab your attention, the chunks of cookie throughout the cake just might do it. There are 30 Oreos in the cake batter alone—we are not skimping on the cookies in this cookies & cream!

The batter for this bundt is just another variation on my favorite recipe. Why is it my favorite? Because it’s so easy to make! Simply throw all the ingredients in a bowl and mix the living daylights out of them for 3 1/2 minutes, then fold in the Oreos before baking. Here, I’ve added a little sour cream for flavor, texture and to keep all the Oreo pieces from sinking to the bottom. That means you get a little Oreo in every bite!

Cookies & Cream Bundt Cake​

Isn’t she gorgeous? I mean, I’ve never seen an ugly bundt cake, but one with this many Oreos?! That’s showstopper material.

Cookies & Cream Bundt Cake​
Cookies & Cream Bundt Cake
makes one 10-cup capacity bundt

Cake:
2 cups granulated sugar
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
4 large eggs, room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
3/4 cup milk (preferably whole), room temperature
1/4 cup full-fat sour cream, room temperature
30 Oreos (regular or Double Stuf), cut into quarters

Icing & Garnish:
1 1/2 cups confectioner’s sugar
2-3 tablespoons whole milk
pinch of Kosher or sea salt
4-6 Oreos, cut/broken into chunks

Place an oven rack in the center position. Preheat oven to 325F. Heavily grease a bundt pan with softened butter (or shortening) and dust with flour. Set aside.

Make the cake. Combine all ingredients except Oreos in a large mixing bowl. Use an electric mixer to mix on low for 30 seconds. Increase speed to medium and mix for 3 minutes. Batter will be thick. Fold in Oreos.

Transfer batter to prepared pan and smooth the top with a silicone spatula or wooden spoon. Tap full pan on the counter five times to release any large air bubbles. Bake 65-75 minutes, or until a toothpick inserted in several places comes out clean.

Let cake cool in the pan for 15 minutes. Run a thin, flexible knife around all exposed edges. Invert cake onto a cooling rack and let cake cool completely. Cake may be made up to a day in advance; it will keep double-wrapped in plastic wrap.

Ice and garnish the cake. Place a cooling rack over a sheet of parchment. Place cake on the cooling rack.

Make the icing. In a small bowl, use a fork to whisk together confectioners sugar, 2 tablespoons milk, and salt. Mixture should be very thick, but pourable. If it’s too thick, add more milk by the teaspoon; if it’s too thin, add more confectioners sugar in 2 tablespoon increments. Pour over cake. Immediately scatter chopped Oreos over the top. Let sit for 20 minutes to set. Move cake to a serving plate before slicing and serving.

Leftover cake will keep covered at room temperature for up to three days or in the refrigerator for up to five. Oreo garnish will soften over time.

Cookies & Cream Cookies

Cookies & Cream Cookies

Oreo turned 110 last week, but that’s not the reason I made these Cookies & Cream Cookies.

Cookies & Cream Cookies

No, I made them just because I like cookies & cream, and because I do my best to never be too far from a family size pack of Oreos. I’m not in the business of telling people how to live their lives, but I do endorse that as a lifestyle choice.

If you’re thinking “but why did you put Oreos in cookies when they are already cookies themselves?” Well, that is also a lifestyle choice that I endorse. Cookies in cookies is the kind of energy that I’m bringing in 2022.

Cookies & Cream Cookies

Cookies & Cream Cookies are so good, with irregular chunks of Oreo and white chocolate chips folded into my favorite soft sugar cookie dough. They bake up tall and thick, with tender centers and golden undersides. While the Oreos in these cookies won’t retain their crispness, their flavor and magnificent dark color are all over the place—they meld in here perfectly.

Cookies & Cream Cookies

If you’d like a crisper cookies & cream treat, check out these fabulous blondies. Or better yet, make time for the cookies and the blondies. Now that is my kind of lifestyle choice.

Cookies & Cream Cookies
Cookies & Cream Cookies 
makes about 2.5 dozen cookies

3 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
16 Oreos (regular or DoubleStuf), cut into quarters
1/2 cup white chocolate chips + more for topping

In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to cream butter until fluffy and lighter in color. Beat in granulated and light brown sugars. Mix in eggs one at a time, followed by vanilla. Add dry ingredients in two installments, beating until combined. Use a silicone spatula or wooden spoon to fold in chopped Oreos, followed by 1/2 cup white chocolate chips. Cover dough with plastic wrap and chill for at least 2 hours, or up to 3 days.

If chilled longer than a few hours, let dough sit at room temperature for 15-30 minutes for easier scooping.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Scoop chilled dough in 2 tablespoon increments, and roll into balls. Place dough balls at least two inches apart on prepared baking sheets. Bake cookies 10-11 minutes, until puffy. Once out of the oven, dot the tops with additional white chocolate chips, if desired.

Let cookies cool on baking sheets for five minutes before removing to a rack to cool completely. Repeat process with any remaining dough, letting the baking sheets come back to room temperature between batches.

Cookies will keep extremely well in an airtight container at room temperature for up to a week.

Mint Chip Buttercream Bars

Mint Chip​ Buttercream Bars

It seems impossible, but we’ve reached the last recipe of the year.

With three days to go until Christmas, I wanted this one to be easy enough that you could add it to your menu at the last second, but not so in-your-face Christmasy that you couldn’t make it for New Year’s Eve or any other time. These Mint Chip Buttercream Bars certainly fit that bill. With just ten minutes of actual baking, a flavor that’s universally beloved, and a high yield, they’re exactly the sort of recipe you want to have in your back pocket during the holidays.

Mint Chip​ Buttercream Bars

Oh, they look fancy with their three layer presentation, but they’re dead easy. The thick Oreo crust is the only thing that requires baking; the creamy mint chip buttercream and chocolate topping are simply whipped up and layered on.

Mint Chip​ Buttercream Bars

You can make these all in one go or do them in steps, making the crust one day and applying the other layers a day or two later. Once assembled, put them in the fridge for a couple of hours for optimal sliceability, and that’s it!

Mint Chip​ Buttercream Bars

I like to cut these really small, because they pack a wallop. With layers of crumbly Oreo crust, chocolate chip studded mint buttercream and glossy chocolate, they’ve got texture and flavor all over the place. I only need a bite or two to be satisfied—that doesn’t stop me from going back for more though!

Mint Chip​ Buttercream Bars

Happy Holidays! Merry Christmas to those who celebrate! I am taking Christmas Eve off, but will be back next week with some end of year wrap up stuff.

Mint Chip Buttercream Bars
makes 2-2.5 dozen depending how small you cut them

Oreo Crust:
24 Oreos
4 tablespoons unsalted butter, melted

Mint Chip Buttercream:
1/2 cup (1 sticks) unsalted butter, softened to room temperature
2 cups confectioner's sugar
pinch of Kosher or sea salt
1 teaspoon pure vanilla extrac
1/4-1/2 teaspoon peppermint extract
2-3 tablespoons heavy cream
2-3 drops green food coloring (I used gel)
6 tablespoons mini chocolate chips

Chocolate Topping:
6 ounces dark chocolate, chopped
2 tablespoons unsalted butter, cut into pieces

Preheat oven to 350F. Grease an 8- or 9-inch square pan with butter. Line with parchment, leaving overhang on two sides for removal. Grease again. Set aside.

Make the crust. Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom of the prepared pan. Bake 10 minutes to set. Let cool completely. At this point, the pan and crust may be wrapped with plastic wrap and stored for a day at room temperature.

Make the mint chip buttercream. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Beat in confectioner's sugar in two installments, scraping down the bowl as necessary. Beat in salt, vanilla and 1/4 teaspoon peppermint extract. Add in heavy cream until desired consistency is reached. Add 1-2 drops gel food coloring (or a few drops of liquid) and use your electric mixer to beat until combined. Adjust color as necessary. Fold in mini chocolate chips.

Spread mint chip buttercream over the crust, smoothing into an even layer. Refrigerate at least 30 minutes.


Make the chocolate topping. Combine chopped chocolate and butter in a small microwave-safe bowl. Microwave in 15 second increments, stirring in between, just until melted. Drop chocolate over filling one spoonful at a time. Use a small offset icing knife (or a silicone spatula) to carefully spread it over a section of the filling. Continue dropping and spreading chocolate until it’s all used. Freeze until chocolate has hardened, about 15 minutes.

Use parchment overhang to remove bars to a cutting board. Carefully peel off and discard parchment. Use a lightly-greased sharp chef’s knife to slice bars (mine are 1x1 1/2-inch). pieces).

Bars may be kept in an airtight container in the refrigerator for up to a week (check the date on your heavy cream). Layer them with parchment if they are to be stacked.

Vegan Chocolate Cream Pie

Hey there! I put all my Thanksgiving recipes on their own page for maximum convenience. Just click the menu at the top of the page and then go to “Thanksgiving Recipes.”

Vegan Chocolate Cream Pie​

It’s funny how recipes sometimes just hit me out of nowhere. Like this past September I was in Maine making Vegan Chocolate Pudding for dessert, and I accidentally made it just a little too stiff. While it worked for a no-frills vacation treat, I knew that I needed to make adjustments for a better pudding consistency, but I also knew I had just made a perfect Vegan Chocolate Cream Pie filling.

Vegan Chocolate Cream Pie​

And I do mean perfect. Sliceable, but not bouncy. Rich and chocolaty, but completely devoid of dairy and eggs. I had a vision of it sitting in a chocolate cookie crust with a whisper of vegan whipped cream on top, and two months later, here we are.

As with my traditional Chocolate Cream Pie, this vegan version is nearly no-bake and very simple to make. The crust is just crushed Oreos (I used gluten-free) and vegan butter that are mixed together and baked just to set. The filling is made by whisking things together in a certain order, as all pudding is. No need to sieve this one though—no eggs means no worrying about solids! To assemble, just pour the filling into the crust and refrigerate until very, very cold.

Oh yes, this cold, creamy crowd pleaser of a pie is an all-out winner. I mean, who doesn’t love delicious Chocolate Cream Pie and food everyone can eat and enjoy? Dessert and inclusivity are two of my favorite things!

Vegan Chocolate Cream Pie​

Before serving, top the pie with some vegan whipped cream! I went with an easy coconut cream-based recipe by Minimalist Baker, and it’s outrageously good. If you’re not up to making your own vegan whipped cream, Reddi Wip makes a good coconut whipped cream in a can that you can find in most grocery stores. Just put a little on each slice immediately before serving (and then spray the rest in your mouth because you’re a grown-up and you can).

Vegan Chocolate Cream Pie​

Speaking of slices, can we discuss how beautiful this is? Defined layers! Gorgeous chocolaty filling! And it’s gluten-free and vegan? I think it’s safe to say we have a Thanksgiving showstopper on our hands.

Vegan Chocolate Cream Pie​
Vegan Chocolate Cream Pie
makes 1 pie

Crust:
24 regular or gluten-free Oreos (original or Double Stuf)
5 tablespoons vegan butter, melted

Filling:
5 tablespoons cornstarch
2/3 cup granulated sugar
1/2 cup natural unsweetened cocoa powder
pinch of Kosher or sea salt
3 cups unsweetened non-dairy milk (I used almond milk)
1 teaspoon pure vanilla extract
5 ounces dark chocolate, chopped
1 tablespoon vegan butter

Topping:
Vegan Whipped Cream (I made it with Thai Kitchen Coconut Cream)
finely chopped dark chocolate

Make the crust. Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom and up the sides of the pie plate (I find that a 1/4 cup measuring cup works for this). Bake the crust for 10 minutes and then let it cool for 20 (or until you can handle the pie plate).

Make the filling. In a medium pot, whisk together cornstarch, sugar, cocoa powder and salt. Whisk in half the non-dairy milk, followed by the remainder.

Place pot over medium heat. Whisking continuously throughout cooking, cook pudding until it has boiled for 1 minute. This process should take 8-10 minutes from start to finish.

Pour filling into the crust. Tap the full pan on the counter a few times to release large bubbles. Press plastic wrap to the surface. Refrigerate for 6 hours or overnight, until cold.

When ready to serve pudding, peel off and discard plastic wrap. Top with vegan whipped cream of choice and finish with chopped dark chocolate. Refrigerate until ready to slice and serve.

Leftover pie will keep covered in the fridge for 3-4 days.

Cookies & Cream Blondies

Cookies & Cream Blondies

We all know cookies & cream as an ice cream flavor, but have you ever tried it in blondies? You should—it’s outrageously good. Like, I love a good Basic Blondie in all it’s butterscotch glory, but I think I might be a Cookies & Cream Blondie person now.

Cookies & Cream Blondies

These chewy, vanilla-scented squares are filled with big chunks of Oreo, along with some white chocolate chips for good measure. And when I say “filled,” I do mean filled—there might be more mix-ins than batter!

The batch comes together in one bowl, bakes up in half an hour, and slices like a dream once cooled. You’ll notice that the base for these blondies is lighter in color than the usual brown sugar batter. That’s because I only used granulated sugar in this recipe—because of their lighter color and flavor, I think of these as “platinum” blondies. This flavor profile is more in line with traditional cookies & cream, but feel free to swap the base for the brown sugary original, if that’s more your style.

Cookies & Cream Blondies

I cannot overstate how delicious these are. The blondie batter is basically only there to hold the ample amount of Oreos and white chocolate together, so every bite is filled with cookies & cream! There are so many textures here: soft blondie, crispy cookie, smooth white chocolate—these are proof positive that you can have it all. Or at least you can when it comes to dessert.

Cookies & Cream Blondies
Cookies & Cream Blondies
makes one 8- or 9-inch pan, about 16 bars

1/2 cup (1 sticks) unsalted butter, melted and cooled slightly
1 cup granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 cup all purpose flour
1/2 teaspoon Kosher or sea salt
16 Oreos (or other chocolate sandwich cookies), sliced into quarters + more for topping
1/2 cup white chocolate chips

Preheat oven to 350F. Grease an 8- or 9-inch square pan and line with parchment, leaving overhang for bar-removal. Set aside.

Make the blondie base. In a large mixing bowl, whisk together melted butter and sugar. Mix in eggs and vanilla, followed by flour and salt. Use a silicone spatula or wooden spoon to fold in Oreos and white chocolate chips.

Spread the blondie batter in prepared pan. Top within more Oreos, if desired. Bake 25-30 minutes, until a toothpick inserted in the center comes out mostly clean (no raw batter). Let blondies cool in the pan on a rack until they reach room temperature.

Run a small, thin knife around the edge of the pan, then use parchment to lift them onto a cutting board. Discard parchment. Slice blondies with a large, sharp chef’s knife, wiping the blade clean between cuts. Serve.

Blondies will keep in an airtight container at room temperature for up to 4 days.
Cookies & Cream Blondies
Cookies & Cream Blondies