Wednesday, June 22, 2022

5 ingredient Oreo Cheesecake Cookies

LOVE these easy, 5 ingredient Oreo Cheesecake cookies from Baker By Nature.  I follow her on Instagram and I truly think her recipes are some of my very favorite!  I mention her on many of the recipes I share.  I doubled this recipe just last night.  Visit Ashley's page - her picture is way better and she has so many helpful hints for baking!

5 ingredient Oreo Cheesecake Cookies - adapted from Baker by Nature

4 oz cream cheese, softened

8 Tbsp butter, softened

3/4 cup sugar

1 cup flour + 2 Tbsp all purpose flour

10 Oreo cookies, broken into pieces

Using a stand mixer, mix cream cheese and butter until light and fluffy, scraping down the sides as needed. Add the sugar and beat well.   On low speed, add flour a little at at time and beat just until mixed in.  Take off mixer and fold in the broken Oreos.  Cover with plastic wrap and refrigerate 45 minutes or up to two hours.  Preheat oven to 350.  Using a cookie scoop, scoop a ball and then slightly flatten.  It always looks nice to add a few pieces of Oreo to the top before baking.  Bake 9 -11 minutes, depending on the size of the cookies... or until edges are slightly brown.  Cookies are very soft...  so allow cookies to cool on cookie sheet for full 10 minutes.  

Wednesday, November 10, 2021

Avalanche Bars

When my girls were younger, one of their very favorite treats was the Avalanche Caramel Apple from Rocky Mountain Chocolate Co.  They LOVE all things Avalanche - We just love all things peanut butter!

I was on social media the other day and this recipe for Avalanche Bars popped up.. from Cookies & Cups. I follow Shelly from Cookies & Cups on Instagram.  I have now made Avalanche Bars three times - once when middle daughter was visiting from Austin, took some to see oldest daughter in DC and just made them for a preschool teacher lunch.  I have a few teachers who eat gluten free so I made them with gluten-free rice krispie type cereal.  I LOVE these bars!!

I googled "Avalanche Bars" and all of the recipes are pretty much the same.  We really like peanut butter so I added a little more peanut butter and more Rice Krispies.  They turned out great.  

Avalanche Bars - adapted from Cookies & Cups

12 oz bag white chocolate chips

1/4 cup creamy peanut butter (I used 1/2 cup)

3 cups Rice Krispies (I used 3 1/2 to 4 cups)

1 1/2 cups mini marshmallows

1/4 cup mini chocolate chips + 2 Tbsp for garnish

lightly grease a 9 x 9 pan (I lined mine with foil)

In microwave bowl, pour in white chips and heat on 50% power for one minute.  Stir and continue in 30 second increments until chips are melted.  Add peanut butter to melted chips and stir to combine.  Gently add the krispies.  Gently toss to coat.  Allow mixture to cool for 15 to 20 minutes, stirring every five minutes to help cool.  Add in the marshmallows and 1/4 cup mini chocolate chips.  Gently stir to combine.  Pour mixture into a prepared 9 x9 pan, pressing lightly with the back of the spoon.  Sprinkle the remaining chocolate chips on top.  When the bars are completely cooled, cut into squares and enjoy.  Store in an airtight container. 

Printable Version

Friday, September 24, 2021

Mini Garlic Parmesan Monkey Bread

 I love flavorful food and this was amazing.  I have made Garlic Parmesan Monkey Bread before in a bundt pan... and in a square pan.  On occasion, the monkey bread didn't get done in the middle.  When I saw this recipe of pretty much the same thing... but in muffin tin.. I knew I had to try it.  

This recipe for Mini Garlic Parmesan Monkey Bread is easy and quick.  I did it right before dinner and popped them in the oven.  They cook quickly too.  I had everything on hand - just had to buy a 16 oz can of biscuits.  

                           Not a great pic - but you get the idea!  We were in a hurry to eat!

Mini Garlic Parmesan Monkey Bread (adapted from Damn Delicious)

1 - 16 can refrigerated buttermilk biscuits (I used Grands)

4 Tbsp butter, melted

2 Tbsp parmesan, freshly grated

4  cloves garlic, minced 

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried parsley

pinch of salt

Preheat oven to 400. Using kitchen shears, cut biscuits into eighths. Spray a 12 cup muffin tin with cooking spray. Melt butter in microwave.  Add rest of ingredients and stir together...reserving two tablespoons of mixture.  Add biscuit pieces to big bowl of butter mixture and toss to coat.   Add 5 or 6 biscuit pieces into each muffin cup, gently pressing down.  Bake 10 minutes or until golden brown. Brush with reserved butter mixture and serve warm. 

 Printable Version

Friday, June 25, 2021

Another Yummy No-Churn Ice Cream - AH-mazing!!

 Oh My Stars - if you haven't made "no-churn" ice cream, you are missing out!  It is easy and quick and creative and fabulous and you can make it ahead of time and store in a loaf pan in the freezer.  This is my fourth time to make it - I did a Blackberry Crumble, a Peanut Butter/Chocolate and Butterfinger and a Coconut Fudge.  This one was Sea Salt Caramel with toffee and peanuts.  I am all about the texture in ice cream.  This one was FABULOUS!!  Try it soon - be creative and make up your own.  

I used a loaf pan for the first three times.  The girls gave me this fun ice cream storage container from William's Sonoma.  I have the 1 1/2 qt with the white lid.  This recipe fit perfectly.  

The base of this ice cream is the same for most recipes.  

No-Churn Ice Cream

2 cups heavy whipping cream

1 can condensed milk

1 tsp vanilla

pinch salt

Using a mixer, mix the whipping cream at high speed until a stiff peak is formed.  Gently fold in the condensed milk, vanilla and salt.  

Layer 1/3 of ice cream mixture into a loaf pan.  Top with toppings and repeat twice.  Store in freezer overnight.  Scoop and serve!  

Toppings for this ice cream

1 jar of Trader's Joe's Salted Caramel Sauce

chopped cocktail peanuts

chopped Heath toffee pieces