Oreo Cookie Bark

I found this recipe and new I had to try it since we love Oreo's in our house. It is pretty tasty, but I must admit, the Oreo Truffles are still my favourite Oreo treat.  Let me know what you think!

Oreo Cookie Bark
Source: Macaroni and Cheesecake

Ingredients:
4 squares Baker’s semi-sweet baking chocolate
3 squares Baker’s premium white baking chocolate
1 tbsp. creamy peanut butter
5 oreo cookies

The original recipe was doubled, but I just wanted enough for us to enjoy at home.  This was more than enough for the two of us.  I think next time I might try it with milk chocolate.

Directions:

Place semi-sweet chocolate and white chocolate in separate microwaveable bowls. Microwave until completely melted, following the package directions. Add peanut butter to white chocolate. Stir until well blended. Crumble half the oreos into each of the bowls of chocolate. Mix well.

Drope spoonfulls of mixture onto a wax paper covered baking sheet, alternating the colors of chocolate. Cut through mixture with knife for marbling effect.

Refrigerate at leaet 1 hour or until firm.

Break into pieces.

Enjoy!  (My recipe made about double this amount.)

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French Breakfast Puffs

One of the first food blogs that I started to follow was the Pioneer Woman, mostly because she also had a section about photography.  Last year, while living in Oklahoma, a dear friend shared the Pioneer Woman's cookbook.  I had so much fun flipping through the recipes and stubbled across many that I wanted to try...including this one for French Breakfast Puffs.  I just finally got around to trying it this past week and they are absolutely delightful!  I was not disappointed and know that I will be making them again.

Recipe: Adapted from Pioneer Woman

Ingredients


For Muffins:3 cups Flour
3 teaspoons Baking Powder
1 teaspoon Salt
1/2 teaspoon Cinnamon (Original recipe called for Ground Nutmeg but I didn't have any)
1 cup Sugar
2/3 cups Shortening (Crisco)
2 whole Eggs
1 cup Milk

For Coating:
1 cup Sugar
3 teaspoons Cinnamon
2 sticks Butter

Instructions

Preheat oven to 350 degrees. Lightly grease 12 muffin cups.

In a large bowl stir together flour, baking powder, salt, and cinnamon. Set aside.

In a different bowl, cream together 1 cup sugar and shortening. Add the eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.

Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.

In a bowl, melt 1-1/2 sticks butter. Feel free to melt 2 sticks right away, but I didn't use all of mine so next time I will start by melting 1-1/2 sticks.  In a separate bowl combine remaining sugar and cinnamon.

Dip baked muffins in butter, coating thoroughly.

Coat with cinnamon-sugar mixture...don't be cheap!!  If you run out, feel free to add more sugar and cinnamon together.  The original recipe called for an extra cup of sugar but my recipe made 16 muffins and this is all I used. 

They are delicious, and best served warm.  About 25 seconds in the microwave reheats them perfectly from in the fridge, or a minute if you decide to freeze some.

ENJOY and let me know what you think!  I am so excited that I can cross off another recipe from my Top 100 list!



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Cookie Dough Truffles

I fell in love with truffles last year when I made the most delicious Oreo Truffles, so when I came across this recipe for Cookie Dough Truffles, I new I had to try them.  I mean, who doesn't love to steal a little bite of cookie dough when they're baking?

I took these to a surpirse birthday party the other night and they were a big hit.  My biggest mistake was that I didn't think to cut one in half for a picture until they were all gone, but check out the source blogs below for more great pictures, including instructions for making them into Cake Pops from Baked Perfection.

Cookie Dough Truffles

Source: Macaroni and Cheesecake, adapted from Baked Perfection
Makes about 20-24

Ingredients:
1 cup all purpose flour
1/4 tsp salt
dash of cinnamon
1 stick butter, softened (it's okay if it is melting a little)
1/2 cup brown sugar
1/4 cup sugar
1/2 tsp vanilla extract
3/4 cups mini semi-sweet chocolate chips (I only had regular size chocolate chips so I chopped them up with a knife into 3 or 4 smaller pieces...a little time consuming but worked great)
1/2 package chocolate candy melts  (I used 3 blocks of a package of Almond Bark, chopped into smaller pieces)

Directions:
In a medium bowl combine the flour, salt, and dash of cinnamon.
In a second larger bowl, beat together the butter, sugar, brown sugar, and vanilla extract until creamy. Slowly beat in the flour mixture until smooth.
Stir in the chocolate chips.
Roll the mixture into quarter size balls and lay on cookie sheet lined with wax paper. Chill for several hours or freeze for 15-20 minutes until firm.
Melt candy melts in the microwave, heating them in 30 sec intervals, and stirring in between. I melted the chocolate in 3 groups so that the chocolate stayed nice and smooth.
Gently dip the cookie dough ball into the candy coating by placing it on a fork and rolling in the chocolate until coated. Once covered remove and softly tap the fork on the side of the bowl until the excess chocolate falls off. Place on parchment or wax paper until set.

I added a some red swirls over the chocolate to make them a little prettier.

Enjoy!

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Peanut Butter Snicker Mini Cheesecake

Yeah!  I am so excited to begin trying some recipes off of my Top 100 list.  This was one of the first recipes I came across when building my list and I just could not wait to try it.  Trust me that they did not disappoint!  My mouth is watering just thinking about them...good thing I still have a few left.

I have been wanting to try a cheesecake for a while now, as I have not made one since Home Economics class in high school.  When I came across this recipe I knew that it was the perfect way to reintroduce myself to the world of cheesecakes, and I look forward to making more in the near future. 

Peanut Butter Snickers Mini Cheesecakes
Source: Macaroni and Cheesecake, adapted from Picky Palate
Makes 12 mini cheesecakes

Ingredients:

For the Crust:
1 cup graham crackers crumbs
2 tbsp. sugar
1/8 tsp. salt
3 tbsp. unsalted butter, melted
For the Filling:
8 oz. cream cheese, softened (I used 1/3 less fat)
1/4 cup creamy peanut butter
1/2 cup sugar
1 egg
2 tbsp. heavy cream (I used half & half)
1/8 tsp. salt
1/4 tsp. vanilla
6 Fun Size Snickers Candy Bars, chopped

For Topping:
1/2 cup semi-sweet chocolate chips
1 tbsp. heavy cream (I used half & half)
3 Fun Size Snickers, chopped

Directions:
Preheat oven to 350 degrees. Spray a muffin tin with cooking spray, set aside.

Crust:
Combine graham cracker crumbs, sugar and salt.  Pour in melted butter and stir until all crumbs look slightly moist. Press crumb mixture into the bottom of the muffin tin, distributing evenly. Bake crust for 10 minutes. Remove from oven and reduce oven temperature to 300 degrees.

Filling:
Beat together the cream cheese and peanut butter on medium speed until smooth. Scrape down the sides to ensure it is all incorporated. Add in the egg, cream, sugar and salt until well combined. Stir in chopped snickers. Evenly spoon the cheesecake batter over the crust.  Bake for approximately 20 minutes, until cheesecakes are set in the middle. Let cool on the counter for 2 hours, then run a butter knife around the outside edge of each cheesecake and pop it out.

Topping:
Melt chocolate chips in a microwave safe container in 30 second intervals, until smooth. Stir in cream and stir until smooth & glossy. Spoon the ganache over the cheesecakes and top with additional chopped snickers. Place cheesecakes in refrigerator for approximately 30 minutes until ganache has set. Serve & enjoy! Store in an airtight container in the refrigerator.

Here they are:

Trust me, they are super easy and so DELISH!  It would be easy to switch up the chocolate bar too if you have others around the house.

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