White Chocolate Lemon Oreo Blondies

I’m obsessed with these blondies, they are lemony delicious!

1 cup butter
11.5 oz white chocolate (chips or bars)
1½ cups sugar
4 eggs
1 tsp vanilla
2½ cups flour
1 tsp salt
20 Lemon Oreos, coarsely chopped

Preheat oven to 350°. Line a 9″x13″ baking pan with foil, leaving overhang on each end, and spray with nonstick spray. Put butter and white chocolate in large microwave safe bowl. Melt in microwave on about 1/4 power for 4-5 minutes, stirring every 30 seconds. Must be done slowly so white chocolate doesn’t seize. When butter and white chocolate are just melted and creamy, stir in sugar and vanilla. Add flour and salt, and stir until well incorporated. Stir in chopped Lemon Oreos. Spoon into prepared pan, spread evenly. Bake 45-50 minutes (If necessary, tent with foil last minutes of baking to avoid over-browning). Cool completely. Using foil overhang, lift blondies out of baking pan to cutting board. Peel foil away from blondies and cut into squares. Makes 24.

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Peanut Butter Oreo Blondies

Another peanut butter and chocolate experience, delicious!

Peanut Butter Oreo Blondies:
1/2 cup butter, melted
1/2 cup peanut butter, soft
2 cups sugar
3 eggs
1 tsp vanilla
2¼ cups flour
1 tsp baking powder
3/4 tsp salt
1 (15.5 oz) pkg Peanut Butter Oreos

Preheat oven to 350°. Spray 13″x9″ baking pan with non-stick spray. In large bowl, stirring by hand, mix melted butter, peanut butter (put in microwave to soften if necessary), sugar, and vanilla. Mix in eggs one at a time. Add flour, baking powder, and salt; mix thoroughly. Spread half the batter (about 2 cups) in prepared pan. Place Peanut Butter Oreos in one layer over batter. Drop remaining batter by spoonfuls over the top of the layer of Oreos and gently spread to cover all the Oreos (I use my fingers sprayed with non-stick spray). Bake 30 minutes, until toothpick inserted in center comes out clean. Cool completely before frosting.

Fudge Frosting:
6 Tbl butter
6 Tbl milk
1½ cup sugar
1 cup semi-sweet chocolate chips
1 tsp vanilla

In saucepan over medium heat, combine butter, milk, and sugar. Bring to boil. Boil for 30 seconds and remove from heat. Stir in chocolate chips and vanilla; stir until chocolate chips are melted and frosting is smooth. Spread evenly over blondies, a thick layer. Frosting will set up nicely in a wonderful fudge layer! Your might also like Strawberry & Golden Oreo Blondies, Biscoff Brownies, Birthday Cake Oreo Sprinkle Blondies, and Chocolate Chip Cookie Oreo Brownies.

One Year Ago: Fast Honey Buttermilk Bread

Two Years Ago: Quick & Easy Mousse

Three Years Ago: Strawberry Milkshake Mini Cakes

Halloween Candied Gorp

Monstrously Good! Self control was nonexistent, so I had to wrap it up to give away!

  

1/2 cup honey roasted peanuts
1/2 cup golden raisins
1/2 cup almonds
1/2 cup broken pretzel (pretzel sticks broken in thirds)
1 cup Reeses Pieces
10 Halloween Oreos, coarsely chopped
1 pkg (16oz) CandiQuik Vanilla Candy Coating (or the like)

In a bowl, mix together peanuts, raisins, almonds, pretzel pieces, and Reeses Pieces. Pour out onto silpat or parchment paper lined baking sheet, arrange neatly. Place Oreo pieces evenly in with other ingredients, gently pressing and creating an even, level, organized pile ;o) . Place a quart size ziplock bag in a tall glass, folding over around the edge. Melt CandiQuik as directed on the package until totally liguid. Pour into prepared plastic bag, remove from glass. Hold securely and snip off one corner of bag and drizzle melted vanilla candy evenly over gorp mixture to cover. Using rubber spatula, lifting up and down, gently push the candy coating down into the gorp so when set up it all holds together (don’t stir, it will ruin the nice look of the candy). Let sit to set up. When set, break into pieces.

One Year Ago: Pumpkin Cinnamon Swirl Bread

Two Years Ago: Orange Hug Cookies

Three Years Ago: Chocolate Malt Brownies

Cool Mint Oreo Fudge

Easy chocolate fudge with a bonus of a little crunch and mint. Quick and delicious!

2 cups semisweet chocolate chips
1 cup milk chocolate chips
1 (14 oz) can sweetened  condensed milk
dash salt
1½ tsp vanilla
10 Cool Mint Oreos, chopped

Line a 8″x8″ or 9″x9″ square pan with foil, extending foil over ends. In large heavy saucepan over low heat, combined semisweet chocolate chips, milk chocolate chips, sweetened condensed milk, and salt; heat just until chips are melted. Remove from heat and stir in vanilla. Stir chopped Oreos into fudge mixture. Press into prepared pan. Chill 2 hours or until firm. Remove from pan by lifting edges of foil, peel foil away from fudge. Cut into squares. Adapted recipe from eaglebrand.com.

One Year Ago: Jungle Animal Cookies Truffles

Two Years Ago: Chocolate Pecan Pie Truffles

OREO Sweet Rolls

For Father’s Day at our church each year, the fathers are treated to homemade cinnamon rolls. They are always a big hit. I love making sweet rolls/cinnamon rolls, you don’t have to look very far into my website to see that I love wrapping all kinds of ingredients and flavors up in dough. Here is my latest take on sweet rolls…Oreo Sweet Rolls.

Sweet Roll Dough:
1 cup milk
1/3 cup butter
1 pkg (2¼ tsp) dry yeast
1/2 cup sugar
4½ – 5 cups flour
1 tsp salt
3 eggs
1½ tsp vanilla

Heat milk and butter in microwave until butter is melted and reaches 110°. In bowl of mixer, sprinkle yeast over milk mixture. When yeast is foamy, add sugar, 3 cups of flour, salt, eggs, and vanilla. Mix until well combined. Add remaining flour, 1/2 cup at a time, stirring well after each addition. When dough has pulled together knead until smooth. Place dough in a sprayed bowl and turn to coat, cover and let rise in warm place until doubled, about 1 hour. Roll out dough on lightly floured surface into a 12″x 18″ rectangle. Mix up filling.

Oreo Filling:
14 Oreos
6 Tbl butter, melted

Process Oreos or crush to fine crumbs. Stir melted butter into oreo crumbs until well combined. Evenly spread over dough. Roll up the dough into a log and seal the seam. Cut into 12 equal pieces, place in a greased 9″x13″ baking pan. Cover and let rise about 1/2 hour. Preheat oven to 375° and bake for 25-30 minutes. Spread with frosting when warm.

Sweet Roll Frosting:
1/4 cup butter, softened
1 cup powdered sugar
milk

Mix butter and powdered sugar. Add enough milk to make frosting consistency. Evenly spread frosting over rolls, sprinkle with Oreo crumbs if desired.

One Year Ago: Old Fashioned Raisin Pie

Two Years Ago: Sticky Pecan Muffins

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Chocolate Covered Oreo Peanut Butter Cup Sandwiches

My son saw a picture on Imgur that looked something like what we did here.  A Reese’s Peanut Butter Cup sandwiched between Oreos (we used two Oreos, take apart and use the two halves with filling to make filling above and below) then dipped in melted semi-sweet chocolate.  Wow, thanks to whoever came up with this idea, a fun treat!

Oreos
Reese’s Peanut Butter Cups
2 cups semi-sweet chocolate chips
2 Tbl shortening

Make 12 Peanut Butter Cup Oreo sandwiches by placing a Reese’s between two halves of Oreo’s with the filling.  Melt chocolate chips and shortening over a double boiler, turn off heat and cool just a bit.  If you dip the sandwiches in the chocolate when it is too hot, it will start to melt the Reese’s.  Cover each sandwich completely with chocolate and set on Silpat lined sheet, parchment, or wax paper.  Refrigerate to set up chocolate.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies’n’Creme Pudding Cookies

Pudding cookies…have you heard of this?  Using instant pudding mix in cookie batter, I had to try it.  These cookies are loaded with flavor and chunks of goodness.  There are many recipes for them on the web, but I was inspired by the recipe on sweettreatsmore.com.  You can change the taste of these cookies every time you make them by changing the pudding flavor and type of candy and chips you add to the batter.  The combinations are endless!

                       

1 cup butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 (3.4 oz) pkg instant French Vanilla Pudding
2 eggs
1 tsp vanilla
2¼ cups flour
1 tsp baking soda
1/2 tsp salt
3 (1.55 oz) Hershey’s Cookies’n’Creme Candy Bars, chopped
1 cup white chips
1 cup chopped Oreo cookies

Preheat oven to 350°.  In large bowl with electric mixer, cream butter, sugar, and brown sugar.  Beat in pudding mix until blended.  Add eggs and vanilla, mix well.  Add flour, baking soda, and salt, mix to combine.  Stir in cookies’n’creme pieces, white chips, and chopped Oreos.  Drop scoops of dough on Silpat lined perforated sheet or baking sheet.  Bake for 8-9 minutes.  Do not overbake!  Cool for 5 minutes on baking sheet then move to cooking rack.

One Year Ago Today:  Brownie Cookies with Toffee & Toasted Walnuts

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Ultra Chocolate Chunk Cookies

When I saw this recipe, I had to try it.  It is from southernliving.com and they say, “these ultra chocolate cookies are, hands down, some of the best ever to come through our test kitchen”.  I have made a couple small changes to the recipe and I didn’t want to use their name – Chunky Chocolate Gobs, doesn’t sound very appetizing.  When you look at the ingredients you think…how could you go wrong, Oreos, Mounds, and chocolate chips?  How could these possibly not be good!  They are wonderful!

                   

3/4 cup butter, softened
1/3 cup butter-flavored shortening
1 cup sugar
2/3 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
1/3 cup unsweetened cocoa
1/3 cup unsweetened Special Dark cocoa
1 tsp baking soda
1/4 tsp salt
2 cups Oreo cookies, coarsely chopped (16 cookies)
3 Mounds candy bars, chilled and chopped
1½ cups semisweet chocolate chips
1/2 cup flake coconut

Preheat oven to 350°.  With electric mixer cream butter, shortening, sugar, and brown sugar.  Add eggs and vanilla, mix well.  Add flour, cocoa, dark cocoa, baking soda, and salt.  Mix in cookies, Mounds, chocolate chips, and coconut.  Drop by scoopfuls onto Silpat lined sheet or lightly sprayed cookie sheet.  Bake for 9-10 minutes.  Do not overbake, you want them chewy and fudgy.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.