Cast Iron Skillet Chocolate Chip Cookie Brownies (recipe)
Oh my god stop
OREO CHEESECAKE COOKIESIngredients
- 1/2 cup unsalted butter, room temperature
- 3 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/2 cup chocolate chips
- 1/2 cup white chocolate chips (optional)
- 1 cup Oreos, crushed
- Directions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.
- Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula.
- Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2″ balls and then roll in the cookie crumbs. Place the cookie balls on the baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.
- Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container. CREDIT: PASS THE PLATE
Santa Hat White Chocolate Cheesecake Bites
Yields about 25
Ingredients:
18 Oreos finely crushed to about 1 3/4 cups*
2 1/2 Tbsp butter, melted and divided
2 (8 oz) pkg cream cheese, softened
1/4 cup + 2 Tbsp granulated sugar
2 large eggs
1/2 tsp vanilla extract
1 1/3 cups white chocolate chips
1/2 cup + 1/3 cup heavy cream, divided
25 fairly small, fresh strawberries (or more if cutting more squares)
2 Tbsp powdered sugar
Directions:
Preheat oven to 325 degrees. Line an 8 by 8-inch baking dish with two large sheets of tinfoil (one going horizontally and one over the top of the other vertically. Make sure your sheets are long enough that you’ll have an overhang of foil over the edges of the pan. Also, be sure to mold it well to the pan). Brush foil with 1/2 tbsp melted butter. In a mixing bowl, using a fork blend together crushed Oreos and 2 Tbsp melted butter until mixture is well combined and evenly moistened. Press mixture firmly into the bottom of the prepared baking dish (the bottom of a flat measuring cup or glass works well for pressing crust), set aside.
In a large mixing bowl, using an electric hand mixer set on medium-low speed, blend together cream cheese and granulated sugar until mixture is smooth, about 30 seconds. Add in eggs and vanilla extract and mix until well blended. In a separate microwave safe bowl, heat white chocolate chips with 1/3 cup heavy cream on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour melted white chocolate mixture into cream cheese mixture and blend on low speed until combined. Tap bowl against counter top about 30 times to release some of the air bubbles then pour mixture over prepared crust in baking dish.
Bake in preheated oven for 40 minutes then turn oven off and without opening oven door allow cheesecake to rest in warm oven for 15 minutes. Remove from oven and let rest at room temperature for 30 minutes, then cover with plastic wrap and freeze for 3 hours or refrigerate for 6 hours.
Once cheesecake is fully chilled and set, remove from freezer or refrigerator and lift cheesecake out of pan using the foil overhang. Cut cheesecake into squares (I’d recommend cutting them just a bit larger the the width of your strawberries. Also it’s nice to keep some clean paper towels close by to clean your knife while cutting squares).
In a mixing bowl, using an electric hand mixer set on high speed, whip remaining 1/2 cup heavy cream until soft peaks form, then add powdered sugar and mix until stiff peaks form.
To assemble: cut a flat top off of each strawberry and lay flat side down over top of cheesecake. Fill a pastry bag (or Ziploc bag and cut a small tip of corner) with sweetened whipped cream and pipe around strawberry then finish with a small amount over the top of the “hat”. Serve immediately (for do ahead- you can make cheesecake the day before then assemble within an hour of serving the following day). Store in refrigerator in an airtight container.
*Don’t use Doublestuff Oreos. I processed the Oreos in a food processor but if you don’t have one you can place them in a large Ziploc bag, seal bag and finely crush with a rolling pin .
Banana Bread Whoopie Pies
Yields about 2 dozen
Ingredients:
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup mashed overripe bananas (about 2 large)
1/4 cup sour cream
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 recipe Fluffy Vanilla Bean Frosting
Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. In a separate mixing bowl, whisk together mashed banana and sour cream, set aside.
In a large mixing bowl, using an electric hand mixer on medium-high speed, whip together butter, granulated sugar and light-brown sugar until pale and fluffy, about 3-4 minutes. Blend in egg. Add banana mixture and mix until combine. Slowly add dry ingredients and mix just until combine. Scoop dough by rounded tablespoon fulls (about 1 1/2 Tbsp) and drop onto Silpat or parchment lined baking sheets placing them about 1 1/2 inches apart, then smooth edges and flatten cookie as needed (diameter of cookie should be about 1 1/2 - 2 inches. Alternately you can fill a pastry bag fitted with a 1/4 inch plain tip with batter, then pipe dough into 1 1/2 inch rounds onto baking sheet - if you do this method you may get more than 2 dozen pies). Bake in preheated oven for 12 - 13 minutes until edges are golden. Allow to cool 2 minutes on baking sheet then transfer to a wire rack to cool completely. Spread and sandwich a layer of frosting between two cookies. Store in an airtight container (in refrigerator if not serving within a few hours) .
Fluffy Vanilla Bean Frosting
Ingredients:
1 cup salted butter, at room temperature
seeds from two small vanilla beans
4 cups powdered sugar
2 1/2 Tbsp milk
1 tsp vanilla extract
Directions:
In a large mixing bowl, using an electric hand mixer on medium high speed, whip butter and vanilla bean seeds until pale and fluffy, about 4 minutes. Add powdered sugar, milk and vanilla extract and blend 2 minutes until light and fluffy.
Peach Cookies
Yields about 17 sandwiched cookies (34 singles)
Ingredients:
1 1/2 cups all-purpose flour
1 3/4 tsp baking powder
1/4 tsp salt
10 1/2 Tbsp butter, softened
1/3 cup granulated sugar
1/4 cup packed light-brown sugar
1 large egg
2 Tbsp sour cream
3/4 tsp vanilla extract
Filling and Coating:
peach jam or preserves
6 Tbsp milk, divided
red and yellow food coloring
1/2 cup granulated sugar
fresh mint leaves, for garnish (optional)
you’ll also need a clean paintbrush
Directions:
Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric mixer, fitted with the paddle attachment, cream together butter, granulated sugar and light-brown sugar on medium-low speed until well blended, about 1 minute. Mix in egg and vanilla. Add sour cream and mix until blended. With mixer on low speed, slowly add in dry ingredients and mix just until incorporated. Scoop dough out 1 even tablespoon at a time and with buttered hands roll dough into a ball. Place balls on cookie sheet (you can fit 15 per sheet but then you are left with 4 in the end so unless you were making a double batch it wouldn’t matter to try and fit that many). Bake in preheated oven 14-15 minutes until bottoms are lightly golden brown. Transfer cookies to a wire rack to cool. Allow cookies to cool completely then spread about 1 teaspoon of peach jam evenly across the bottom of one cookie then gently press another cookie over the jam layer to sandwich them together. Repeat this process with remaining cookies.
To decorate cookies, pour 3 tbsp of milk into two small bowls. Tint one bowl of milk with red food coloring until it reaches a vibrant pink, then tint the other bowl of milk with yellow food coloring until its reaches a vibrant yellow. Take a paint brush and dip into the yellow tinted milk then paint randomly across both cookies leaving some areas unpainted. Then dip paintbrush into red tinted milk and paint randomly across unpainted areas and blend slightly (tip: I found the less milk I was able to paint across the cookie the better because then your cookies won’t become soggy. You really don’t need very much at all). Immediately after painting cookie, dip and coat entire cookie with sugar. Insert one or two fresh mint leaves into the side of each cookie if desired. Store in an airtight container.
*****PUMPKIN CHOCOLATE CHIP COOKIES*****
Not healthy, but these were too good not to post. Sorry folks!
- 1 cup sugar
- 1/2 cup butter
- 1 egg
- 1 cup pumpkin
- 1/2 cup nuts
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp baking powder
- 2 cups flour
- 1 12oz bag chocolate chips
In a large bowl, cream together sugar, butter and egg. It will make the cookies fluffier. After you cream together the first 3 ingredients, then add the rest except for the flour. Once all is mixed together, add flour and mix together. Then add chocolate chips. Preheat oven 350 degrees and spray cookie sheets. Then drop dough onto cookie sheets and bake for 12-14 mins.
