Tag Archives: oreo

No-Churn Peanut Butter Cookies & Cream Ice Cream

No-Churn Peanut Butter Cookies & Cream Ice CreamDo you think Nancy Meyers knows how many lives she changed when she wrote peanut butter and Oreos into the 1998 remake of The Parent Trap? Mine, for one, and probably millions more. Certainly more than when she had Meryl Streep make croissants in It’s Complicated (and in an absurdly short period of time, I might add). Probably way less than when Steve Martin had a meltdown over the quantity disparity between packages of hot dogs and hot dog buns in Father of the Bride. That one still hasn’t been resolved.

Hi, I guess I am a Nancy Meyers completist.No-Churn Peanut Butter Cookies & Cream Ice CreamAnyway, since I started baking, I’ve thrown peanut butter and Oreos into many recipes because they just *work.* This salty, creamy, bittersweet combination is one of the easiest ways to take a dessert from fine to fabulous.

Exhibit A: my most popular recipe of last year (and all time), Peanut Butter Oreo Magic Bars. Regular magic bars are good. Oreo-Peanut Butter Magic Bars though? Ho-ly crap. Seriously, I’ve never once made a peanut butter and Oreo recipe and regretted it. Not once. They are a perfect pair. Period. End of story. Sorry friends with peanut allergies, I’ll get you next time.

*gets off soap box Costco-sized box of Oreos*No-Churn Peanut Butter Cookies & Cream Ice CreamToday’s offering is one you probably saw coming from a mile away: No-Churn Peanut Butter Cookies & Cream Ice Cream! Of course—of course!—I was going to combine them in an ice cream someday. And by someday, I mean today, which just so happens to be National Ice Cream Day. I swear I didn’t plan it like that.

The base of No-Churn Peanut Butter Cookies & Cream Ice Cream is rich, peanut buttery and incredibly easy to make. It’s made from just two ingredients: sweetened condensed milk and whipped heavy cream. Together they make for a thick, rich, airy and decidedly not-icy ice cream, no machine required. Here, I added a touch of salt, some vanilla and 1/3 cup of creamy peanut butter to the sweetened condensed milk before folding in the whipped cream. Just a warning that this is very difficult not to eat right out of the mixing bowl, but patience is a virtue and you should (mostly) hold off because Oreos.No-Churn Peanut Butter Cookies & Cream Ice CreamOh yes, it’s the big chunks of Oreo cookie that are the real magic here. That’s one thing I have a lot of feelings about: big chunks of cookie instead of cookie crumbs in my cookies & cream. It’s not called crumbs & cream, am I right?!

The “secret” (not a secret) to getting big chunks of cookie in your scoops? Quartering the Oreos before folding them into the base. The pieces will seem too big, but I promise they’re not. They’ll soften slightly while the ice cream freezes so that, when scooped, each portion gets some big pieces and some little, which is absolute heaven for a texture person like myself.No-Churn Peanut Butter Cookies & Cream Ice CreamActually, this whole situation is heaven. Cold, creamy, sweet & salty, Oreo-studded heaven piled in a cone.No-Churn Peanut Butter Cookies & Cream Ice Cream

No-Churn Peanut Butter Cookies & Cream Ice Cream
makes about 8 cups

1 14-ounce can sweetened condensed milk
1/3 cup creamy-style peanut butter (not natural)
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
2 cups heavy whipping cream, very cold
24 Oreo cookies, cut into quarters

In a large mixing bowl, whisk together sweetened condensed milk, peanut butter, salt and vanilla.

In a separate medium-large mixing bowl, use an electric mixer to whip heavy cream to stiff peaks. Stir 1/3 of the whipped cream into sweetened condensed milk mixture just until combined. Gently fold in the another 1/3 of the whipped cream, followed by the last 1/3. Carefully fold in quartered Oreos.

Transfer ice cream into a 9×5″ loaf pan, or other 8 cup vessel. Press plastic wrap onto the surface of the ice cream. Cover plastic wrap with aluminum foil. Freeze ice cream for 6 hours or overnight, until completely frozen. Scoop and enjoy!No-Churn Peanut Butter Cookies & Cream Ice CreamNo-Churn Peanut Butter Cookies & Cream Ice CreamNo-Churn Peanut Butter Cookies & Cream Ice Cream

Oreo Cheesecake Bars

Oreo Cheesecake BarsAfter declaring that I was going to tackle my fear of cheesecakes (more accurately, the water bath/bain marie) last summer…well, I didn’t do that. I made you a bunch of other stuff though, so I’m not that sorry about it.

Perhaps this will be the year I make a real, mile-high, baked in a water bath, dreamy, creamy, wonderful cheesecake. But perhaps not. I’m going get my cheesecake fix either way though with these Oreo Cheesecake Bars.Oreo Cheesecake BarsNot only are they freaking delicious—Oreos + cheesecake, duh—but they are waaaaay easier to make than a traditional cheesecake. They bake in just 30 minutes and cool in 3 hours (seems like nothing when you remember that most cheesecakes require 8-24!) and require exactly seven ingredients. That’s right, all you need to make a batch of these of these bars are Oreos, melted butter, cream cheese, sugar, an egg, sour cream, and vanilla. And time. And a functioning oven. And a refrigerator.

But like, ten things isn’t much to ask when cheesecake is involved.Oreo Cheesecake BarsThese are incredibly simple to make and they’re the perfect treat to have in the fridge all weekend. Crumbly Oreo crust and a thin layer of tangy cheesecake studded with more Oreos and you didn’t have to use a water bath? Is this real life?!

Yes. Yes, it is. And it is delicious.Oreo Cheesecake Bars

Oreo Cheesecake Bars
makes 1 8- or 9-inch pan, about 16 bars

Crust:
24 whole Oreos
4 tablespoons unsalted butter, melted

Cheesecake:
8 ounces (1 brick) full-fat brick-style cream cheese, room temperature
1/4 cup granulated sugar
1 large egg, room temperature
1/4 cup full-fat sour cream, room temperature
1 teaspoon pure vanilla extract
12 whole Oreos, cut/broken into shards

This recipe requires a 3 hour chill after baking. Plan accordingly.

Preheat oven to 350F. Line an 8- or 9-inch square pan with foil. Grease well. 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 in even layer on the bottom of the prepared pan. Bake 10 minutes to set. Let cool a few minutes while you prepare the cheesecake.

Make cheesecake. In a medium mixing bowl, use an electric mixer to beat cream cheese until fluffy. Mix in sugar, followed by egg, sour cream, and vanilla, until mixture is smooth. Use a silicone spatula or wooden spoon to fold in Oreo pieces, holding back a few for the top, if desired.

Spoon cheesecake mixture over the crust and carefully spread to the edges of the pan. Dot the top with reserved Oreo pieces, if desired. Tap full pan on the counter 5 times to release any large air bubbles. Bake 18-20 minutes, or until the center just barely jiggles when the pan is jostled.

Let bars cool to room temperature on a rack. Chill for at least 3 hours in the refrigerator before slicing and serving. For cleanest slices, wipe your knife’s blade clean between cuts.

Leftovers will keep in an airtight container in the refrigerator for up to 4 days. For best storage, layer bars with sheets of wax paper. They may also be frozen for up to a month. Thaw overnight in the refrigerator before serving.

Oreo Cheesecake BarsOreo Cheesecake Bars

Chocolate Mousse Pie {No-Bake}

Chocolate Mousse Pie {No-Bake}Sometimes it takes years of thinking and testing and cursing and problem-solving—or, to be brief, “general creative agony”—to formulate a recipe. Other times, the recipe comes up and metaphorically slaps you in your dessert-obsessed face.Chocolate Mousse Pie {No-Bake}You can guess which sort of recipe this Chocolate Mousse Pie is.

(It’s the second one.)Chocolate Mousse Pie {No-Bake}Y’all! How did I not make a Chocolate Mousse Pie sooner? How did it never cross my mind? I’ve had a magnificent Chocolate Mousse Cake in my recipe index for two years and a no-bake Oreo pie crust in there for a year and a half, and yet combining them never even occurred to me until a couple of weeks ago. Not even a fleeting thought!

Just…WHAT?! Who am I? What day is it? Who’s running this thing?Chocolate Mousse Pie {No-Bake}This is exactly the sort of recipe I love to have in my back pocket. It’s super simple to make and a universal crowd-pleaser. Who can resist fluffy homemade chocolate mousse, whipped cream, and Oreo crumb crust? Not this baker.Chocolate Mousse Pie {No-Bake}…or should I say “no”-baker? This is a no-bake pie, after all! There are a couple of chilling steps in the recipe, but no need to crank up your oven. I’ve got a few pies coming your way in the weeks leading up to Thanksgiving, but if you’re looking for one that won’t take up valuable holiday oven space, this is it.Chocolate Mousse Pie {No-Bake}But! But. It’s not even Halloween yet, so maybe let’s keep the discussion of oven space off the table for like…twelve more days. Until then though, let’s talk creamy, wonderful Chocolate Mousse Pie, or better yet, eat it.Chocolate Mousse Pie {No-Bake}Chocolate Mousse Pie {No-Bake}

Chocolate Mousse Pie {No-Bake}
makes one 9-inch pie

Crust:
25 whole Oreos
5 tablespoons unsalted butter, melted

Mousse:
7 ounces bittersweet chocolate, chopped
2 tablespoons cocoa powder (natural or Dutch process)
3 tablespoons hot tap water
1 1/2 cups heavy cream, cold
1 teaspoon pure vanilla extract
4 teaspoons confectioner’s sugar
pinch of Kosher or sea salt

Whipped Cream & Garnish:
1 1/2 cups heavy cream, cold
2 tablespoons confectioner’s sugar
chocolate curls, for garnish (optional)

This recipe requires a 3 hour chill to set the mousse. Plan accordingly.

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 a pie plate. Refrigerate for 15 minutes to set.

Make the mousse. In a double boiler or the microwave, melt dark chocolate, stirring occasionally, until smooth. Let cool to room temperature.

In a small bowl, whisk together cocoa powder and hot tap water.

In a large mixing bowl, combine heavy cream, vanilla, confectioner’s sugar, and salt. Use an electric mixer to whip the mixture on low for 30 seconds before whipping on high for 1-2 minutes, or until stiff peaks form.

Transfer melted chocolate to a medium-large mixing bowl. Use a silicone spatula or wooden spoon to stir the cocoa powder mixture and 1/3 of the whipped cream into the chocolate. Gently fold the remaining whipped cream into the chocolate until no white streaks remain.

Pile the mousse into the crust. Spread it into an even layer and tap the pan on the counter a few times to release any large air bubbles. Gently press a layer of plastic wrap onto the surface of the mousse. Refrigerate for at least 3 hours or overnight.

Remove pie from the refrigerator and let sit at room temperature while you make the whipped cream.

Combine heavy cream and confectioner’s sugar in a large mixing bowl. Use an electric mixer to whip the mixture on low for 30 seconds before whipping on high for 1-2 minutes, or until stiff peaks form.

Pile whipped cream onto the cake before spreading it into an even layer. Use a knife dipped in warm water to smooth the outer edge of the cake. Garnish with chocolate curls, if desired.

Serve pie immediately or refrigerate. For clean slices, dip the knife in warm water and wipe dry between cuts.Chocolate Mousse Pie {No-Bake}Chocolate Mousse Pie {No-Bake}Chocolate Mousse Pie {No-Bake}

Oreo-Peanut Butter Magic Bars

Oreo-Peanut Butter Magic BarsLet me take this moment to express gratitude for the 1998 remake of The Parent Trap. Did we need a remake of the 1961 classic? Probably not, but it’s enjoyable enough, and it introduced little 13 year-old me to one of the great duos—not Lindsay Lohan & Lindsay Lohan—peanut butter & Oreos!

I was already a big fan of peanut butter & chocolate (duh!), but Oreos were a game-changer. I’ve been finding ways to put them together ever since.Oreo-Peanut Butter Magic BarsBesides the obvious dipping of Oreos directly into peanut butter, I’ve paired the two in homemade peanut butter, cupcakes and blondies, and now Magic Bars!Oreo-Peanut Butter Magic BarsOreo-Peanut Butter Magic BarsOreo-Peanut Butter Magic BarsOreo-Peanut Butter Magic BarsThey have just four ingredients–Oreos, peanut butter, butter & sweetened condensed milk–and come together in less than 45 minutes. Oh, and they’re ridiculously easy and far more delicious than any baked good with four (!) ingredients should be.Oreo-Peanut Butter Magic BarsWe’re talking soft, chewy peanut butter filling and buttery Oreo crust here, people!Oreo-Peanut Butter Magic BarsThose are two of my very favorite things. One of the great duos, if you will.Oreo-Peanut Butter Magic Bars

Oreo-Peanut Butter Magic Bars
makes 1 8- or 9-inch pan, about 12-16 bars

36 chocolate sandwich cookies (like Oreos), divided
5 tablespoons unsalted butter, melted
1 14-ounce can sweetened condensed milk
1/2 cup creamy-style peanut butter (not natural-style)

Preheat oven to 350F. Heavily grease a 9-inch square pan and line with parchment paper, leaving overhang on two sides. Grease again. Set aside.

Place 24 chocolate sandwich cookies the bowl of a food processor and process until pulverized. Add melted butter. Pulse until combined. Transfer mixture to the prepared pan. Press into an even layer. Bake for five minutes, until set. Set crust aside to cool while you prepare the filling.

In a small mixing bowl, whisk together sweetened condensed milk and peanut butter.

Drizzle sweetened condensed milk mixture over crust. Use a silicone spatula or the back of a spoon to carefully spread into an even layer.

Break or chop remaining 12 chocolate sandwich cookies into pieces and scatter over sweetened condensed milk mixture. Bake for 25 minutes, tenting pan with foil at the 15 minute mark. Bars are done when the center jiggles just slightly when the pan is jostled.

Let bars cool completely in the pan on a rack. Use overhang to remove bars from the pan to a cutting board. Peel off foil. Slice with a lightly-greased knife and serve.

Leftovers will keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.Oreo-Peanut Butter Magic BarsOreo-Peanut Butter Magic Bars

Black Bottom Key Lime Pie

Black Bottom Key Lime PieIn my short but very intense baking career, I’ve come to think that whoever coined “Easy as pie,” was making a very cruel joke.Black Bottom Key Lime Pie

Pie takes time and energy and the patience to scrape up the layer of flour that’s adhered itself to your best rolling surface, and unless you make it all the time (those late-November pies are always the easiest ones, aren’t they?), it can seem like a culinary Mount Everest. It’s not—anyone can make a pie—but I understand why it can be perceived as intimidating. Pie is simple, straightforward stuff, but it definitely isn’t easy.Black Bottom Key Lime Pie

Except for this Black Bottom Key Lime Pie, that is. It’s very easy and guaranteed to impress. I mean, look at those delicious layers!

Black Bottom Key Lime PieBlack Bottom Key Lime PieIf you want to make one of these magnificent pies for yourself, start by blitzing Oreos and butter together until they are sandy. Press the mixture into a pie plate to make a crust. Bake that for 8 minutes, just to set.Black Bottom Key Lime PieBlack Bottom Key Lime Pie

Warm some chopped dark chocolate and heavy cream together and stir to make a ganache. Carefully spread it onto the crust, and then give it a brief chill to set the layer. This magical puddle of ganache is the titular “Black Bottom.”

Black Bottom Key Lime PieBlack Bottom Key Lime PieWhisk together the key lime filling. This iconic pie filling is one of the easiest to make. Just whisk together a can of sweetened condensed milk, some egg yolks, some lime zest and key lime juice. I like to add 1/4 cup of sour cream, just to keep everything extra dreamy. If you’re a key lime pie purist, you can leave it out.Black Bottom Key Lime Pie

Pour the filling over the ganache layer and bake the pie for 20 minutes. It should be ever-so-slightly jiggly when it’s done. It’ll firm up as it cools.Black Bottom Key Lime Pie

Chill the pie well (nobody likes warm Key Lime Pie!) and then top it with some whipped cream. You can pipe this layer if you are so inclined. I am not, mostly because I would like to eat pie sooner rather than later.Black Bottom Key Lime Pie

Oh, y’all. This is the way to get your key lime fix. The tartness of the filling pairs beautifully and deliciously with the dark chocolate and the whipped cream, and the crunchy Oreo crust…well, it’ll keep you coming back for more.Black Bottom Key Lime Pie

Make this pie this weekend, or next Wednesday, 3/14. It’s Pi(e) Day, after all ❤Black Bottom Key Lime Pie

Black Bottom Key Lime Pie
makes one 9-inch pie

Crust:
25 whole Oreos
5 tablespoons unsalted butter, melted

Ganache:
4 ounces dark chocolate, chopped
1/4 cup heavy cream

Key Lime Pie Filling:
1 14-ounce can sweetened condensed milk
1/4 cup full-fat sour cream
4 large egg yolks, room temperature
1 tablespoon lime zest (or key lime zest)
1/2 cup key lime juice

Whipped Cream Topping:
1 cup heavy cream, cold
2-3 tablespoons confectioner’s sugar
1 teaspoon pure vanilla extract
chocolate shavings (optional)
lime zest (optional)

Preheat oven to 350F. Lightly grease a 9-inch pie plate.

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 wonders for this). Bake the crust for 8 minutes and then let it cool for 20 (or until you can handle the pie plate).

Make the ganache. Combine chopped chocolate and heavy cream in a small microwave-safe bowl. Heat in 15 second increments, stirring in between, until a smooth even ganache forms (about 45 seconds total). Pour it into the crust and use the back of a spoon to carefully spread it into an even layer on the bottom. Freeze crust and ganache while you prepare the key lime pie filling.

In a medium-large mixing bowl, whisk together sweetened condensed milk and sour cream. Whisk in eggs, followed by lime zest and key lime juice. Remove pie plate from freezer and pour filling mixture over the ganache. Pop any air bubbles with a toothpick or the tines of a fork. Bake pie 20 minutes, or until just barely jiggly. It will set as it cools.

Let pie cool on a rack before chilling in the refrigerator for at least 4 hours.

Make whipped cream topping. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. Top pie with whipped cream. Scatter with chocolate shavings and lime zest, if desired.

Serve immediately. Leftover pie will keep covered in the refrigerator for a few days.

Black Bottom Key Lime Pie