Thursday, March 14, 2013

Chocolate Dipped Peanut Butter Cup Stuffed Oreos

16 Double Stuff Oreos
8 Regular Size Reese Peanut Butter Cups
1 1/2 c. milk chocolate chips
1 t. butter

  1. Remove tops from 16 Oreos, keeping the cream sides up. You can freeze the 16 tops to use later for an chocolate cookie pie crust.
  2. Place Oreo half on your work surface (cream side up).
  3. Top it with a peanut butter cup.
  4. Place another Oreo half on top of that (cream side down) and gently press together.
  5. Repeat until you have 8 cookie sandwiches.
  6. Melt the chocolate with the butter in the microwave until smooth.
  7. Use a fork to dip each sandwich in melted chocolate until completely covered (I’m not sure how people do this without being up to your elbows in chocolate…not that that’s a bad thing).
  8. Gently shake off the dripping chocolate then set each cookie on cooling rack.
  9. Garnish with Oreo crumbs, chopped almonds, sprinkles, your choice!  You can also use white chocolate to dip and then drizzle with milk chocolate.
  10. Refrigerate until chocolate is set.

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Tuesday, March 12, 2013

Surprise Carrot Cake


  • 3 cups shredded carrots
  • 1 3/4 c. sugar
  • 1 cup canola oil
  • 3 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 c. sugar
  • 1 egg
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 c. butter, softened
  • 2 teaspoons vanilla extract
  • 4 cups confectioners' sugar


  • In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10-in. fluted tube pan.
  • In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter.
  • Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar until smooth. Frost cake. Store in the refrigerator. Yield: 12-16 servings.

Friday, March 1, 2013

Raspberry White Chocolate Cheesecake Bars

  • 9-oz. box chocolate wafer cookies (Oreos)
  • 5 tablespoons unsalted butter, melted
  • 1 cup frozen raspberries, thawed (you may substitute 1/3-1/2 c. or raspberry seedless jam)
  • 1/4 cup plus 2 Tbsp. sugar
  • 8-oz. packages cream cheese, room temperature
  • large eggs plus 2 large yolks 
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 ounces white chocolate, melted and cooled


  1. 1. Preheat oven to 350ºF. In a food processor, blend wafer cookies until completely crushed. Transfer to a bowl, pour in melted butter and mix until crumbs are evenly moistened. Pour crumbs into a 13 X 9-inch baking pan, and use your fingers to press into an even layer over bottom  pan. Bake for 8 minutes, until firm. Transfer to a wire rack and let cool completely. Reduce oven temperature to 250ºF.
  2. 2. Combine raspberries and 1 Tbsp. sugar in a food processor and blend until smooth. Strain through a fine-mesh sieve into a bowl; discard solids. Using an electric mixer at medium speed, beat cream cheese and remaining 1/4 cup plus 1 Tbsp. sugar until smooth. Add eggs and yolks one at a time, beating briefly after each addition. Add flour and vanilla and mix just until combined. Fold in white chocolate.
  3. 3. Pour cheesecake mixture over cooled crust, spreading evenly. Drop spoonfuls of raspberry puree on top and, using a toothpick, drag raspberry puree through cheesecake to create a marbled effect, taking care not to drag in crust. Bake until edges are pale golden and cheesecake is just set in center, 1 hour and 15 to 20 minutes. Let cool completely on a wire rack, then cover and refrigerate until fully chilled, at least 2 hours. Cut and serve.
OR, if it's Valentine's Day and you want them to be heart-shaped, go for it!