Showing posts with label Oreo cookies. Show all posts
Showing posts with label Oreo cookies. Show all posts

Thursday, December 13, 2012

Dark Chocolate Peppermint Oreos

I used to love to bake.  Still do, actually.  But between my day job, a few pieces of contract work, deadlines, and my poor time management skills, I rarely find the TIME to bake.

But I hang out here in the kitchen, watching my fellow bloggers make all these wonderful tasty treats, and it makes me want to make wonderful tasty treats, too ... especially during the holiday season, when there's no better way to end the day with a cookie and a cup of cocoa.

So here's my busy-girl's fancy cookie idea:  Oreos.

Seriously.  Oreos are close to a perfect food as it is, but fudge dipped Oreos are killer.  I decided to make them a little more Christmasy by using dark chocolate, lacing it with peppermint extract, and then sprinkling a bit of crushed candy cane on top.  That last bit started off as a purely aesthetic addition, but it turns out that that little bit of pure peppermint crunch really ups the stakes.

Here's my Christmas recipe, in all its glory ... this one is dedicated to the folks who are so frantic that they occasionally leave their cell phone in the refrigerator (true story).

Dark Chocolate Peppermint Oreos

1 package of Oreos or similar chocolate sandwich cookie
1 bag dark chocolate chips
1 Tbs. shortening
1/4 tsp peppermint extract
3 full size candy canes

Getting ready:  First, you have to smash the candy canes to smithereens.  It's a great stress reliever.  (Take that, Rudolph!).  Second, line two cookie sheets with parchment paper.

Peppermint Aftermath

Put the chocolate chips and shortening in a microwave-proof bowl.  Microwave 1 minute at a time, stirring after each minute, until the chocolate is melted but not scorched.  (For a single bag, microwave on full power, I found 2 minutes to be absolutely perfect.)

Try not to think of the transfats involved in this recipe.

Stir the peppermint extract into the chocolate mixture.  Using a fork, drop the Oreos one at a time into the melted chocolate, turning to coat, and then using the fork to lift the cookie back out.  Drag the fork across the lip of the bowl to remove extra chocolate.  Place the chocolate-coated cookie on the parchment paper.  Pause every six cookies or so to sprinkle them with crushed candy cane.

Refrigerate the trays of cookies for about an hour, until the chocolate hardens.  Use a thin spatula to remove the cookies from the tray and plate.

Note:  A single bag of chips makes about 20 cookies.  If you want to do a whole package of Oreos, double the chocolate, shortening, and peppermint extract, and beat another candy cane to death.

Friday, February 18, 2011

Chocolate Chip Cheesecake


You ready? Lets see if this works...

MJ and I talked with folks at Love Is Murder a little over a week ago (Yes I mean you, Judy B!) and we found out that, by and large, readers like printing out PDFs of our recipes when available. Holy smokes, I had no idea how to do that!

But Cleo did, and she gave us guidance. And Sheila, and Avery, and Krista, and Elizabeth put their heads together Wendy (bless her!) wrote up an *extremely* clear set of instructions that I just followed.

It was a real team effort!

So today, for the first time, I'm including a link for my recipe. Woo-hoo!! Hope this works!

This is one of my favorite cheesecake recipes. I used to make it with crushed Oreo crumbs, but they don't sell those by the box anymore (at least I can't find them) and when Oreos are $4.13 a package, I leave them there. Teddy Grahams were my substitute of choice and I thought they worked out magnificently. And less expensively!


Chocolate Chip Cheesecake

Ingredients

1 ¾ cups crushed chocolate Teddy Grahams (I ground them up in my food processor)

2 T sugar

2 T cocoa powder

½ cup butter, melted

3 8oz pkgs cream cheese

1 can (14 oz) sweetened condensed milk (NOT evaporated milk)

3 eggs

1 T vanilla

1 cup mini chocolate morsels (semi-sweet)

Preheat oven to 300 F.

Mix crushed Teddy Grahams with sugar, cocoa, and butter until well combined. Press into the bottom and up the sides (as much as possible, that is) of a 9-in ch springform pan.

In a separate bowl combine cream cheese and condensed milk, beating with hand mixer until smooth. Add vanilla and eggs. Continue until well mixed and smooth again. Add about half the mini chips (1/4 cup) to the mix, stirring these in by hand. Pour into the prepared crust and top with the remaining chips.

Bake for 65 minutes. Make sure you place the springform pan on a cookie sheet or jelly roll pan because the butter will probably leak out the bottom. Set a timer for 65 minutes so you don’t need to keep checking on the cheesecake. At the 65 minute mark, turn the oven off and allow the cheesecake to bake/cool for a full hour. Don’t open the oven during this time. After an hour, remove from the oven and allow to cool slightly before refrigerating. Remove from springform pan before serving.



Enjoy some cheesecake this week! I made this Sunday for our eldest who *loves* chocolate chip cheesecake and who was coming home after being out of town for about 10 days, and within two days it was mostly gone. This isn't a teeny cheesecake, so I know my family must love it!

Have a wonderful week!

Julie

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