Posts Tagged ‘oreos’

Oreo Truffles

Wednesday, December 30th, 2009

That Bakerella never steers me wrong. Cake Pops, Pound Cake…and now Oreo Truffles. These little bites of chocolate-covered oreo flavor are delicious, but also pretty easy to make. Much easier than cake pops, since you get to skip that whole stick and wrapping and ribbon part. Didn’t even have to wait for a cake to cool!

White Chocolate Covered Oreo Truffles
Adapted from Bakerella.com

  • One package of oreo cookies
  • One 14 ounce package of white chocolate bark
  • One 8 ounce package of cream cheese
  • Sprinkles or decorating crystals (optional)

1. In a food processor fitted with the blade attachement, process oreos until a fine crumb is formed.

2. Add the cream cheese through the feeder tube in approximately two ounce chunks, while the machine continues to run. Once all of the cream cheese is combined, you should have a soft, gooey dough.

3. (I did this part wearing gloves) Shape the dough into balls with your hands, and place on a baking sheet lined with parchment. I got about 40 truffles out of one package of oreos. Let rest in the freezer for at least 15 minutes—this will help everything stay together when you dip them in chocolate.

4. Melt white chocolate bark or candy melts according to package directions. Place chocolate in a small bowl, and dip the oreo truffles in chocolate using a spoon. Carefully shake off the excess chocolate and place back on the parchment-lined sheet. You can  add sprinkles or decorating crystals now, while the chocolate is still wet, if you desire. Once all of the truffles are dipped and back on the baking sheet, place the sheet in the freezer for 15 minutes or in the refrigerator for half an hour or so, to allow the chocolate to set. Enjoy!

Note: I used the white chocolate bark from the grocery store for these, but I think I would have prefered the Wilton’s candy melts that I normally use for cake pops. They melt better, and I’m just used to the consistency. The oreo dough balls didn’t hold up quite as well as cake pops in the chocolate, so my white chocolate was kind of cookies-&-cream flavored by the end. I poured it out on a parchment lined sheet, added some broken candy cane pieces, and made oreo-peppermint bark anyway! Didn’t get any complaints.

Chocolate Peanut Butter Pie

Wednesday, September 2nd, 2009

This weekend, David and I attended a wedding in Iowa. On our way out of town, we stopped at a small-town restaurant for “Brunch” which turned out to be just plain lunch. The food was good, if homey, and reminded me of every church pot-luck I’ve ever attended. Green Bean Casserole. Four kinds of Pasta Salad. Brownie bars. Fried Chicken.

I mentioned to my friend Sarah that this was “church-lady food” and she agreed whole-heartedly. This refrigerator pie from The Pioneer Woman is another example of “church-lady food,” which isn’t a complaint! My grandmothers are church ladies, and they make awesome food for pot-luck dinners.

But back to the pie. It was super-easy to throw together, and surprisingly rich. One friend (Hi Cara!) said it tastes exactly like Reese’s Peanut Butter Puffs Cereal, and she might be right. Again, not a complaint (Yum!). I do have to warn you that it’s rich, however. A small slice is enough!

IMG_2258

Chocolate Peanut Butter Icebox Pie
Adapted from The Pioneer Woman

  • 25 Oreo Cookies
  • 4 tablespoons butter, melted
  • 8 ounce package of cream cheese, softened
  • 8 ounce tub of Cool Whip, thawed
  • 1 cup of peanut butter (chunky or smooth–whichever you prefer)
  • 1 1/4 cups powdered sugar

Preheat the oven to 350. In a food processor, crush the Oreo cookies until the mixture is all one color and all the white has been incorporated into the crumbs. Place in a medium mixing bowl and drizzle with the melted butter. Stir to combine. Press into a pie plate and bake for 7-10 minutes, or until crust is set. Cool completely.

In the bowl of your stand mixer, combine the peanut butter and cream cheese. Beat with the paddle attachment until smooth. Carefully add the powdered sugar (start your mixer on low to avoid the sugar cloud!) and beat again until smooth. Add the Cool Whip and, once again, beat until smooth. You may need to scrape down the sides of the bowl from time to time.

Pour filling into crust, evening out the top with a knife or spatula. Chill in the freezer for at least an hour before serving. Let rest at room temperature for 5-10 minutes before cutting into the pie. Or…well..lets just say your pie won’t be very pretty if you don’t. Right mom? Liz?

Cool Oreo Mint Ice Cream

Thursday, June 18th, 2009

David’s favorite treat at Dairy Queen is the Mint Oreo Blizzard. And who doesn’t like those Thin Mint Girl Scout Cookies? It’s really kind of surprising that it took us this long to make this Mint Oreo Ice Cream from the Ben & Jerry’s Ice Cream & Dessert Book. As expected, it was delicious.

You know, from time to time, I toy with the idea of picking up another book of ice cream recipes, but I’ve just been so happy with this one, I don’t ever really see the need. The Ben & Jerry’s ones have been great every time.

mint oreo ice cream

Cool Oreo Mint Ice Cream
Adapted from Ben & Jerry’s Homemade Ice Cream & Dessert Book

  • 12-15 coursely chopped Oreo cookies
  • 2 large or extra large eggs
  • 3/4 cup sugar
  • 2 cups of heavy whipping cream
  • 1 cup of milk
  • 2 teaspoons peppermint extract

1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peppermint extract and blend again.

2. Transfer the mixture to an ice cream maker. Add while the mixer is on the low setting, then turn it up to high.

3. Once the ice cream has stiffened (about 2-3 minutes before it is done) add the chopped cookies and continue freezing until the ice cream is ready.

When it’s done in the ice cream machine, the ice cream will be the consistency of soft-serve. Freeze for at least two hours for a solid, scoopable ice cream.

Note: The recipe above makes a white, vanilla-looking ice cream. I added a few drops of green food coloring to make it look more minty. 🙂

Cookies & Cream Ice Cream

Tuesday, January 6th, 2009

One of my absolute favorite Christmas gifts was the ice cream maker attachment for my Kitchenaid mixer. I am not a person that needs (or can afford) a super-fancy restaurant machine, and my parents have a basic Cuisinart model that works the same way, but I figured why keep a whole separate machine around when my mixer is totally capable of being an ice cream maker?

Basically, the attachment is a bowl that you freeze for 15-24 hours. The materials inside the lining of the bowl freeze the ice cream base as the mixer stirs it around. It works on any model of Kitchenaid mixer–you just need a plastic piece that holds the ice cream paddle, and depending on your Kitchenaid, a plastic cap that allows you to screw the bowl into the base of the mixer.

Another of my fantastic Christmas gifts was the Ben & Jerry Ice Cream & Dessert Cookbook. It appears to have been published in 1987 or something, but it’s still awesome. It has 3 different ice cream bases, recommended for different applications, plus a number of fun flavors. I’ve worked with the Mint Oreo Ice Cream recipe twice now.

First, being out of Oreos, but having plenty of Andes mints, I made a mint chocolate chip ice cream. It was tasty, but not perfect. You could taste the ice crystals, like a cheaper or lower-fat ice cream than my ingredients would suggest. Still, it wasn’t bad at all.

Then David went to the grocery store and bought Oreos. *hint, hint*

With one batch’s worth of practice under my belt, I tweaked my technique this time around, and ended up with an amazing Cookies & Cream ice cream.

My testers couldn’t wait for the ice cream to harden, and set about licking bowl and the paddle as soon as I was out of the way!

Oreos & Cream Ice Cream
Adapted from Ben & Jerry’s Homemade Ice Cream & Dessert Book

  • 12-15 coursely chopped Oreo cookies
  • 2 large or extra large eggs
  • 3/4 cup sugar
  • 2 cups of heavy whipping cream
  • 1 cup of milk
  • 2 teaspoons pure vanilla extract

1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the vanilla extract and blend again.

2. Transfer the mixture to an ice cream maker. Add while the mixer is on the low setting, then turn it up to high.

3. Once the ice cream has stiffened (about 2-3 minutes before it is done) add the chopped cookies and continue freezing until the ice cream is ready.

When it’s done in the ice cream machine, the ice cream will be the consistency of soft-serve. Freeze for at least two hours for a solid, scoopable ice cream.

Note: One thing that really worked well with the second batch was that I whipped the eggs in a Pyrex bowl that I froze for several hours beforehand–this kept the base nice and cold while I got everything together. I think it may have added to the creaminess.

P.S. If Oreo Mint is more your thing, just substitute peppermint extract for the vanilla. Ta-da! just don’t expect that odd green color unless you add your own food coloring; this ice cream comes out white.