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

Oreo-Stuffed Peanut Butter Blondies

Oreo-Stuffed Peanut Butter BlondiesIf you scroll back through my Instagram to before October 21, 2015, you’re going to find a string of mediocre photos of A LOT of baked goods. In an effort to learn as much as I could about baking, I posted a new baked good almost every single day for a full year before I began blogging.

Oreo-Stuffed Peanut Butter BlondiesThere were a few repeats and many variations (so. many. scones.), but I feel like that year was crucial to my development into the baker I was when I first hit publish. At the time, I felt most confident about my cookie baking skills and had just formulated my beloved Cream Cheese Pie Dough.

Oreo-Stuffed Peanut Butter BlondiesIn turn, all the recipes and photos I’ve posted since that first day as a blogger have helped me evolve into the baker I am right now. These days, I’m very excited about yeast doughs and non-traditional layer cakes, and thinking very hard about adding to the doughnut section of my Recipe Index.

Oreo-Stuffed Peanut Butter BlondiesOreo-Stuffed Peanut Butter BlondiesOreo-Stuffed Peanut Butter BlondiesOreo-Stuffed Peanut Butter BlondiesThat’s all well and good, but sometimes I can’t decide what to blog about or I’m testing a recipe that’s more complicated than I anticipated. Those are the moments when I am very glad I have that year of photos to serve as inspiration and remind me of what I was really excited to bake when I was just getting started, before I learned new skills and started complicating things.

Oreo-Stuffed Peanut Butter BlondiesOreo-Stuffed Peanut Butter BlondiesOreo-Stuffed Peanut Butter BlondiesI rarely look at that old section of my Instagram these days, but it’s full of simple, solid recipes that I was once totally jazzed about. Luckily, I was smart enough to write down almost all of them (even the ones that didn’t work) so that Future Me would know where to start when I revisited them.

Oreo-Stuffed Peanut Butter BlondiesOreo-Stuffed Peanut Butter BlondiesLet’s all give a quick shout-out to Past Me for filing away the recipe for these Oreo-Stuffed Peanut Butter Blondies. The version I posted to Insta three years ago was damn good, but with all the experience I’ve gained, it’s even better now. I didn’t even know it was possible to improve upon the combination of peanut butter and Oreos!

Oreo-Stuffed Peanut Butter BlondiesThis easy, no-mixer recipe comes together in under an hour and is far more than the sum of its parts. The peanut butter blondie base is soft, chewy, and studded with melty mini chocolate chips. Oh, and it’s stuffed with a layer of Oreo cookies. I’m totally obsessed with the cross-sections of cookie on the sides of every blondie ❤

Oreo-Stuffed Peanut Butter BlondiesYeah, I was pretty psyched about these when I posted them to Instagram on April 2, 2015, and I’m still pretty excited about them on February 16, 2018. I hope you are, too.Oreo-Stuffed Peanut Butter Blondies

Oreo-Stuffed Peanut Butter Blondies
makes 16 blondies

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
1/2 cup creamy peanut butter (not natural)
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg + 1 large egg yolk, room temperature
1 tablespoon real vanilla extract
1 1/2 cups all-purpose flour
pinch of Kosher or sea salt
1 cup mini chocolate chips
16 Oreo cookies

Preheat your oven to 350F. Line an 8- or 9-inch square baking dish with aluminum foil, leaving some overhang on two sides. Grease with butter. Set aside.

Place butter and peanut butter in a small microwave-safe bowl. Melt together in 30 second increments, stirring in between, until smooth. Transfer to a medium large mixing bowl. Stir in light brown and granulated sugars, followed by egg and yolk and vanilla. Stir in flour and salt. Fold in mini chocolate chips.

Spread half the blondie batter in prepared pan. Arrange Oreos in an even layer over the top. Carefully spread remaining batter over the top. Bake 25-30 minutes (mine took 27 minutes), or until golden at the edges. Center may look a bit underdone. Let blondies cool completely in the pan on a rack.

Use foil to lift blondies out of pan. Peel off foil and transfer blondies to a cutting board. Use a large, sharp chef’s knife to slice bars. Serve.

Leftover blondies will keep in an airtight container at room temperature for a few days.

Oreo Peanut Butter

Is there possibly a better combination than Oreos and peanut butter? I had never heard of eating them together until I saw the Lindsay Lohan version of The Parent Trap. When one of her characters used Oreos to scoop peanut butter out of the jar, it blew. my. mind.

It makes sense. I mean, chocolate and peanut butter are BFFs. Exhibit A: Reese’s Peanut Butter Cups. But pairing not-too-sweet Oreo wafers, creamy filling, and the magic that is peanut butter? Does it get better than that?!

Well, yes. Yes it does. How about Oreos *in* peanut butter?!

!!!

 My Oreo Peanut Butter could not be easier to whip up. All you need are three ingredients: roasted salted peanuts, Double Stuf Oreos, and a tablespoon of coconut oil. Put all three in a food processor or high-powered blender, and blitz until smooth. That’s it! The combination of freshly-ground peanut butter and pulverized Oreos is to die for, and the coconut oil keeps everything smooth and spreadable.
The only drawback is that it’s not the most gorgeous color, but when there is peanut butter-Oreo magic going on, who cares?

Oreo Peanut Butter is fantastic on toast, spread on bananas, in milkshakes, or just on a spoon. My favorite thing to do with it is make Fluffernutter sandwiches. Who wouldn’t love Oreos, peanut butter, and Marshmallow Fluff?!

Bottom line: make this Oreo Peanut Butter. It doesn’t get any better.

Oreo Peanut Butter
makes about two cups

1 1/2 cups roasted salted peanuts
24 Double Stuf Oreos
1 tablespoon coconut oil, solid

Combine all ingredients in a food processor or high-powered blender. Process until smooth, scraping down the bowl as necessary. Store in an airtight container at room temperature for up to two weeks, or indefinitely in the refrigerator.

Oreo Peanut Butter

Oreo-Stuffed Andes Peppermint Crunch Cookies

 Welcome back to Twelve Days of Cookies! So far, there have been Red Velvet Peppermintdoodles, Eggnog Sandwich Cookies, Whipped Shortbread Snowballs, and Apple Cider Snaps. Today is Day 5 of this cookie marathon, and the holiday spirit is REAL. Also, the holiday rush. Oh my goodness. I have so much work to do before we ring in 2016 that it’s occasionally hard to breathe 😁 But almost all of it is really fun: baking cookies, making scones for friends, doing desserts for two fancy Christmas parties, celebrating Henry’s birthday, Christmas shopping, planning a New Year’s Eve party, and hanging with all my favorite tiny people. I have nothing to complain about, except for the busyness factor. So, here are some cookies that scream holiday cheer from the inside out, are easy to make ahead, huge, and totally delicious–just what I need this time of year. Maybe it’s what you need, too.

These cookies start with a soft sugar cookie dough. It has all the usual suspects, plus a couple of extras to make these extra-super delicious. Whisk together flour, cornstarch, baking powder, cream of tartar, baking soda, and salt. I’ve mentioned before that cornstarch keeps cookies a little softer and chewier, just like it gives cakes a tender crumb when used in cake flour. You could leave it out, but the tiny little bit of it adds so much to the texture. Don’t skip it! On to the leaveners: there are three of them. Yes, three. Baking powder, baking soda, and cream of tartar. Baking powder is a combination of baking soda and acid, so it reacts by itself. However, it’s not as powerful as baking soda, so we need to add a little of that too. And cream of tartar is an acid, so it will react with the baking soda (a base) to give us even puffier cookies. Plus, it helps with a smooth, tender texture by keeping the sugars from being able to re-crystallize after they cool. Science, you guys. It’s what makes our cookies awesome.
  

 Now, on to the wet ingredients. Cream some butter, and then add in both granulated and light brown sugar. The light brown sugar gives the dough a little more moisture and chew, plus complexity from the molasses. Then comes one large egg and one large egg yolk, followed by vanilla. Add dry ingredients to wet, fold in some chopped Andes Peppermint Crunch candies, and chill that dough for at least two hours, or up to three days. Take the chilling time and get some of your holiday-ing done. Address your cards, order all your gifts on Amazon Prime, trim the tree. Take that nap that you desperately need. And then come back and break out the Oreos.
 
  
 The only thing better than a cookie is a cookie stuffed with another cookie. Here, we use Double Stuf Oreos. Take your chilled dough out of the fridge. Scoop the dough by the tablespoon, and then flatten each scoop into a disc. Top half of the discs with Double Stuf Oreos, and top the Oreos with a second disc of dough. Then, use your fingers to pinch the edges of the discs toward each other and then smooth the seams a bit. Set the cookies at least three inches apart on prepared baking sheets. Bake them for 11-12 minutes, until lightly golden brown and no longer wet-looking. I like to top the finished cookies with some additional Andes Peppermint Crunch pieces, but this is purely for aesthetics and totally optional. Let these cookies cool for a few minutes before enjoying.

Oreo-Stuffed Andes Peppermint Crunch Cookies are huge, soft cookies that can’t help but bring a little holiday cheer to your cookie trays this year. With a Double Stuf Oreo center and a chewy cookie shell dotted with creamy peppermint candies, what’s not to love?! These cookies would ship like a dream, and I know the recipients will adore them. Vanilla, peppermint, and Oreos? Tastes like Christmas to me!
 Make sure to check back over the next couple of weeks for seven more holiday cookie recipes!

Oreo-Stuffed Andes Peppermint Crunch Cookies
makes 21 cookies

3 cups all purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon cream of tartar*
1/2 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg + 1 large egg yolk, room temperature
2 teaspoons real vanilla extract
28 Andes Peppermint Crunch candies (one 4.67oz package),* chopped
21 Double Stuf Oreos*

In a large mixing bowl, whisk together flour, cornstarch, baking powder, cream of tartar, baking soda, and salt. Set aside.

In a separate large mixing bowl, beat butter until it if fluffy and lighter in color. Beat in sugars, followed by egg and yolk, and then vanilla. Add flour in two installments, combining completely. Fold in Andes Peppermint Crunch candies. Cover dough and chill at least two hours, or up to three days.

Preheat the oven to 350F. Line two sheet pans with parchment.

Scoop dough into tablespoons. Flatten the dough balls into discs. Place Oreos on half of the dough discs, and top with remaining discs. Fold edges in toward each other, enveloping the Oreos. Smooth the seam with your fingers. Repeat with all dough. Bake cookies 9-11 minutes, until they are lightly golden. Let them cool on the pans 5-7 minutes before removing to a rack to cool completely.

These cookies keep well covered at room temperature for up to three days.

Notes:


1. Cream of tartar is mandatory. There is no substitute.
2. Andes also makes Peppermint Crunch baking bits. If you’d like to use those in place of the chopped candies, I suggest 1 cup.
3. I used the Winter variety because I like the red centers. Use whichever variety you like best.

Oreo-Stuffed Andes Peppermint Crunch Cookies