Oreo Cream Pie-- Celebrating 30 years on this earth!

Friday I celebrated my 30th birthday! Following tradition, I decided what I wanted for my 'cake' and made it myself. ;)

And I must say, I outdid myself this year. In the past, when I was too intimidated to make it for myself, I bought a frozen Cookies & Creme Pie. Silly me. Homemade is always better, and this was no exception. (Well, except for the calories. For heaven's sake, don't look at the nutritional facts. I honestly thought about skipping that, but some people want to know... Just make it for your birthday, calories don't count on your birthday. Right? At least if you don't do the math until after you've eaten it...)

This is one of the best desserts I've ever made. And, modestly aside, that's saying something. You guys know me and my desserts. This is perfectly rich, a small slice is just enough, it has just enough sweet, and the perfect amount of Oreo in each bite.

Now, there are two separate recipes here--the pie crust, and the pie. I've included 3 printables--the crust, the pie, and both.

Printable Recipe for Crust

(I did not take a picture of the crust before I filled it, sorry!)

Oreo Pie Crust

Ingredients

• 24 Oreos, crushed
• ¼ cup melted butter

Directions

1. Lightly grease a 9” pie pan; set aside.
2. Combine Oreo crumbs and butter in a medium bowl, mix well. Press mixture evenly in pan; covering the bottom and up the sides. (Careful to spread it evenly!)
3. Freeze for one hour before filling.

Yield/Time

1 pie crust, 6-8 servings

15 minutes + freezing

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

1680 total

280 (6 slices), 210 (8 slices)

Source (for original): Chef In Training

Printable Recipe for Pie

Printable Recipe for Crust + Pie

Oreo Cream Pie

Ingredients

• 1 cup whipping cream
• 8 ounces cream cheese, softened
• ¾ cup sugar
• 26 Oreos, crushed
• 1 prepared 9-inch Oreo Crust

Directions

1. In a mixing bowl using the whisk attachment, beat the whipping cream until stiff peaks form. (Approximately 1 to 2 minutes,)
2. In a separate bowl, beat cream cheese and sugar until well blended. Fold in whipping cream until smooth. Add Oreos; stir until well combined.
3. Carefully spread into pie crust.
4. Refrigerate for 1 hour, then enjoy!

Yield/Time

6-8 servings

15 minutes + cooling

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

853 (6 slices), 640 (8 slices)

Source (for original): Chef in Training

Remember, comments are loved! What's your favorite food to celebrate your birthday with?

Double Chocolate Oatmeal Chocolate Chip Cookies

OK, you guys should realize by now that I have a serious love for cookies. I could've named this blog "Don't Judge Me for My Massive Cookie Recipe Collection" and it would be pretty accurate. (I refuse to show the size of the "desserts" collection of my recipe book here; you have to see it in person. I don't need photographic evidence for people to laugh at.)

If it's a cookie recipe, I'm probably willing to try it. OK, scratch that, unless it calls for ingredients I know I don't like, I'm definitely willing to try it. And even if it calls for things I don't like... I'll probably just make it to give to someone else. (Hello, anything with coffee.)

So, it's no surprise that I have tried quite a few variations of oatmeal chocolate chip cookies.

Of all the ones I've tried, this is my favorite. Try it, and it will be yours too. These cookies (that I have a bad picture of, sorry) are A.M.A.Z.I.N.G. They were the perfect consistency for oatmeal cookies. I'm guessing it's the combo of regular oats and quick oats, which I will be trying with any other oatmeal cookie recipes, assuming I ever remember.

Oh, and before I get questions on a regular oatmeal chocolate chip recipe... I actually don't have one that I think it satisfactory. I have a patient that sometimes brings in oatmeal chocolate chip cookies for us, and I haven't found any that compare. I've mentioned that I need the recipe, but no luck so far. (And FYI, patients that bake and bring goodies in are kinda my favorites. I work in a small town, and I really truly love all my patients, but if you've ever brought my cookies... I love you a little more. That goes for any of my friends/family, though. Food is love. I love you more if you feed me. I won't treat you any different, but I will love you more. For what that's worth.)

Printable Recipe

Double Chocolate Oatmeal Chocolate Chip Cookies

Ingredients

• 1 cup butter, softened to room temperature *I almost exclusively use Crisco vs. butter, but for some reason I actually used butter here... and it turned out great. So, sticking with butter.
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 ¼ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup old-fashioned oats
• 1 cup quick oats
• ¾ cup semisweet chocolate chips
• 1 ¼ cup milk chocolate chips

Directions

1. Preheat oven to 350°. Line four large, rimmed baking sheets with parchment paper.
2. In the large bowl of a stand mixer fitted with the paddle attachment, whip together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the vanilla and eggs and beat until creamy and light in color, 2-3 minutes.
3. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both kinds of oats.
4. Add the dry ingredients to the batter and mix until a few dry streaks remain. Add the chocolate chips and mix until everything is just combined.
5. Drop the batter by heaping tablespoon-sized scoops, or roll into balls, about 2” apart.
6. Bake for 10-11 minutes until the edges are just set but the middles are still soft. Transfer to a cooling rack to cool completely. Repeat scooping and baking with remaining cookie dough.

Yield/Time

Approx 44 cookies

1 hour

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

145/cookie

Source (for original): Mel’s Kitchen Cafe

Remember, comments are loved! What's your favorite oatmeal cookie recipe?

Double Chocolate Junior Mint Cookies

I love Junior Mints. I could eat an entire box in one sitting, and be quite happy about it. (And have nice breath! See, if they give you good breath, it's a health food! .... right? No?) 

Anyways... I am always up for chocolate, and I am always up for Junior Mints. So once I saw this recipe, there was no going back. It's full of chocolate, with surprise bites of Junior Mints scattered throughout. You can't possibly go wrong! Unless, of course, you're one of the few people who are not big fans of Junior Mints.... like my husband. His reaction was pretty much "meh." Not a dislike, but he would never request that I make these.

However, my mama, who I inherited my massive love of Junior Mints from, absolutely loved these. I made these for her birthday a few years ago, and I think it completely made her day. It certainly made mine! 

My siblings & I don't do birthday presents for each other anymore, we haven't for quite awhile. (Now that we're all officially grown ups, at least in age.) The same goes for my mama, most of the time. She doesn't want presents, but she never turns down cookies. ;) Actually, her birthday is coming up next month, so maybe I'll make her another batch of these... we'll see what I find on Pinterest in the meantime! 

Note on the recipe itself: I've said this before, but freezing cookie dough is my new favorite thing. It makes a huge difference, especially with a recipe like this, with the crushed Junior Mints. It is a must for this, and you should definitely try it with some of your other cookie recipes!

Printable Recipe

Double Chocolate Junior Mint Cookies

Ingredients

• ½ cup butter flavored Crisco
• ½ cup sugar
• ½ cup light brown sugar, packed
• 2 large eggs
• ½ teaspoon pure vanilla extract
• 1 ½ cups all purpose flour
• ½ cup cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup mini chocolate chips
• 4 ounce box Junior Mints

Directions

1. In a large mixing bowl, beat the Crisco and sugars until well combined. Add eggs and vanilla, mixing to combine. Add flour, cocoa powder, baking soda and salt, mixing to combine.
2. Stir in chocolate chips then smash in Junior Mints. All mints need to be completely smashed into the dough. Chill dough for a couple hours or overnight.
3. Preheat oven to 350°, and line 2-3 large baking sheets with parchment paper.
4. Form cookies into small balls, or drop by tablespoonful onto prepared cookie sheets, 1” apart.
5. Bake for 10-12 minutes, until baked through. (8-10 minutes for smaller cookies). If mints ooze out of cookies, use a butter knife to form cookies back to round shape right out of the oven when hot. Let cool for 5 minutes before transferring to cooling rack.

Yield/Time

2 dozen regular, 3 dozen small

1 hour + chilling time

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

158 (26 ct), 105 (39 ct)

Source (for original): Picky Palate

Remember, comments are loved! What your favorite cookie to give?

Cherry Kuchen Bars

Growing up in northern Michigan, and being a huge fan of Traverse City, you would think I would love cherries. Everyone else does, but me.... not so much. I like cherry flavored things, but to just eat cherries or eat things with chunks of cherries in them--I'll pass. 

However, since everyone else likes cherries and I am the only exception: I still occasionally make yummy cherry things! I just need everyone else's input on the recipe. Which, since everyone else likes cherries, is pretty easy to get. 

These were originally a present for my mama. I'm always looking for fun ideas of things to make for her, since she does so much for us. I saw these, and knew I had to make them! I've made these quite a few times, and they are always a hit--with her, and everyone! 

Printable Recipe

Cherry Kuchen Bars

Ingredients

• 1 cup butter-flavored Crisco
• 1 ¾ cups sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 3 eggs
• 1 ¼ teaspoon vanilla, divided
• 3 cups all purpose flour
• 21 ounces cherry pie filling
• 1 ½ cups powdered sugar
• 3-6 tablespoons milk

Directions

1. Preheat oven to 350°.
2. In a large bowl, beat shortening, sugar, baking powder, and salt until combined, scraping side of bowl occasionally. Beat in eggs and 1 teaspoon vanilla. Beat in as much of the flour as possible with the mixer. Using a wooden spoon, stir in any remaining flour. Press dough on to the bottom of an ungreased 9”x13” baking pan, reserving 1 ½ cups.
3. Bake for 12-18 minutes. Remove from oven and spread pie filling over crust. Spoon reserved dough into small mounds over pie filling, pressing down lightly if needed.
4. Bake an additional 30-40 minutes or until top is light brown.
5. Meanwhile, combine ¼ teaspoon vanilla, powdered sugar, and milk to make icing. Use enough milk to make into a drizzling consistency.
6. Remove pan from oven; cool on a wire rack for 10 minutes. Drizzle with icing.

Yield/Time

32 pieces

1 ½ hours

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

180/bar

Source (for original): Dear Crissy

Remember, comments are loved! What's your favorite cherry dish?

Rhubarb Jam

I would guess that most people who know me, know that I am kinda addicted to making jam. But, let's be real here guys: of all the addictions I could have.... jam making isn't too concerning. (Just don't ask my husband about how much sugar I buy during canning season.)

I've made blackberry, strawberry, raspberry, blueberry, blueberry marmalade (meh), apple jelly, peach.... And if you ask what my favorite is, I'll be honest: whichever one I had most recently. (Except for blueberry. I am just not a blueberry fan.)

Really, I am just a sucker for whatever jam is in front of me. You should see me in front of the fridge, deciding what to eat. Look at how tasty that is!

There are so many things I love about making jam. The smell of the fruit cooking, burning my tongue eating the warm jam fresh out of the pan, having something tasty and homemade for toast available all year long, giving tasty gifts to people I care about....so many reasons to love making jam. And that's not even getting into how easy jam is to make! I don't have a canner, but with most jams you can use the hot water bath method. (PSA: This is what I've done that works for us, but as always use caution when canning. This is not something to mess around with. There is a reason I don't can tomatoes, or even green beans, without a canner. Botulism is not something to tempt fate with.)

As much as I love jam, and as much as I love rhubarb, I've been procrastinating with making rhubarb jam. It just sounds so intimidating. You must have to do a lot to prep the rhubarb for the jam, right?

No. No, no, no. It's so easy! Boil the rhubarb for awhile. Stir a bit. That's it. It practically mashes itself. If you have extra rhubarb, or can beg/borrow/steal some from a friend, try it!

It's not the prettiest jam, but.... it's one of the tastiest!

(It also makes a great gift for whoever you begged/borrowed/stole the rhubarb from... my grandma and one of my coworkers can attest to that!)

Printable Recipe

Rhubarb Jam

Ingredients

6 cups rhubarb
3/4 cup water

4 cups sugar
1 package sure-jell

Directions

If using the hot water bath method: Wash 6 half-pint jelly jars, bands, and lids in hot, soapy water. Dry completely. When prepared to make jam, place jars in a 9”x11” glass pan. Heat water to boiling.

If using a canner: Use according to canner instructions. Ignore any hot water bath instructions below.

In a large sauce pan, combine the rhubarb and water. Bring to a boil, and then turn down the heat to let the rhubarb simmer until tender and it begins to break apart. (Approximately 10-15 minutes.) Stir occasionally.

(While mixture is cooking, pour boiling water to the top of the glass pan.)

Stir in the pectin until dissolved. Bring back to a boil, and then add in the sugar all at once. Boil hard for a minute longer.

Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace. Wipe jar rims & threads. Cover with lids and screw bands on tightly. Leave in hot water for at least 10 minutes, then remove to cool. Tighten lids as needed, and check seals.

Store unopened, sealed jars for up to one year. Use any unsealed jars within 3 weeks.

Yield/Time

5 half-pint jars

1 hour

Nutrition Facts

38 calories/tablespoon *nutrition facts are calculated for my use only, not done scientifically

Source (for original): Food Fanatic

Remember, comments are love!

Homemade Werther's Caramels

I am usually up for the challenge of making something new, so when my big brother requested that I make homemade Werther's, I decided to give it a shot. 

I've had other homemade caramels before--the soft, chewy kind. I honestly wasn't fond of the flavor of those, so I was a little nervous about making some myself. Then I found a recipe that said they tasted like the hard Werther's candies, so I was off to the store to get some cream! (The only thing it required that I don't usually have in my cupboards.)

These things were definitely a hit! They are very hard--at first, then they soften in your mouth. The taste is perfect. They taste just like Werther's. (And now, typing about them, I'm going to have to go get one; please excuse me....) 

I knew I wasn't going to see my big brother for awhile, so I had originally planned on just making another batch closer to when I was going to see him.... but then I decided to surprise him and mail out a care package! He was pretty happy too; but I'm not sure if he was more excited about the caramels or the picture his nephew colored for him!

My only complaint is how hard they are to cut. I let them cool too long, not realizing they would get as hard as they did, and couldn't cut them easily. (It turned into a long, painful process.) When making these, I would recommend scoring them early on in the hardening process, or cutting early. (Similar to what many people do with hard candy.) 

Aside from that, I won't change anything for next time. I think I will try one of the soft caramel chew recipes in the future, but these are most definitely on my make-again list!

Remember, comments are love!

Caramels

Ingredients

• 3 cups of granulated sugar
• 1 cup light corn syrup
• 1 cup cream
• 1 cup butter
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. In a 3 quart (or larger) pan, (Note: I used a 3 quart saucepan, and was afraid it was going to boil over. It never did, but it had me nervous the whole time) melt butter over low heat. 
2. Once melted, add sugar, corn syrup, cream, and salt. Insert candy thermometer (making sure not to touch the bottom of the pan), and bring to a boil over medium-high heat, stirring frequently. 
3. (While boiling, grease a medium cookie sheet covered in aluminum foil.)
4. Once it comes to a full boil, swirl the pot slightly but do not stir. Boil to hard ball stage, 250° - 266°. Remove from heat, then add in vanilla.
5. Pour immediately into greased cookie sheet. Allow to cool slightly, then score with oiled knife or pizza cutter. Wrap in wax paper (if desired), store at room temperature.

Yield/Time

1 hour

Source (for original): Instructables

Egg Nog Cookies: The Taste of Christmas

So, a week or so ago, I volunteered to make cookies for Nate's coworker's going away party. By volunteered, of course, I mean that Nate volunteered me.

I couldn't decide what to make, then I forgot what day it was going to be, so Nate almost had to just take some of the caramels I made last night. (Recipe to follow in a day or so, so stay tuned!)

Then, when Gabriel & I had to make a grocery store run this morning, I splurged & got some egg nog.... which gave me the idea of egg nog cookies! One Pinterest search & a couple hours later, these are packed & ready to go to work with Nate! (Well, some of them. We may have eaten a couple a lot.) 

If you like egg nog, you should definitely try these!!! Nate has decided these are my new Christmas cookies. (He's not a huge fan of my sugar cookies, which I'll never understand. I eat myself to the point of nausea on them every year.) Gabriel ate his so fast that I thought he dropped it: I gave him one, turned as I took a bite of mine, then when I looked to see what he thought, I couldn't see any cookie. I asked "Gabriel, did you drop your cookie?" and he opened his hand to show me the 1/2 bite he had left. I would say they are a hit. ;)

Between the egg nog & the nutmeg, these just taste like Christmas. And at 111 calories each (for a batch of 40).... you can't go wrong!

I'm going to tell myself that as I eat the remaining half dozen I left out for our family....  

Remember, comments are love! 

 

Egg Nog Cookies

Ingredients

• 2 1/4 cups all-purpose flour    
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon    
• 3/4 teaspoon nutmeg, divided
• 1/2 teaspoon allspice     
• 1 1/4 cups sugar
• 3/4 cup butter-flavored Crisco     
• 1/2 cup + 3 - 5 tablespoons eggnog, divided
• 1 teaspoon vanilla     
• 2 egg yolks
• 2 1/4 cups powdered sugar
• 3 tablespoons softened butter

Directions

1. Preheat oven to 300.
2. Mix flour, baking soda, cinnamon, allspice, and ½ teaspoon nutmeg in a bowl; set aside.
3. Cream Crisco and sugar in an electric mixer. Add ½ cup eggnog, vanilla, and egg yolks. Mix on medium until smooth. Slowly add dry ingredients, mix until smooth.
4. Place by rounded teaspoonful onto parchment covered or lightly greased baking sheet. (Alternatively, flour hands lightly and form into small balls.)
5. Bake for 20-24 minutes, or until edges are golden brown. 
6. IF DESIRED: Meanwhile, in small mixer bowl, beat powdered sugar and butter together until well blended; add 1/4 teaspoon nutmeg. Gradually beat in 3 to 5 tablespoons egg nog until icing is desired consistency. (I added the minimum amount, iced half the cookies, then added a little more to ice the rest. My preference, if icing them at all, is the minimum amount of egg nog.) However, these cookies don't even really need the icing. Next time, I'm leaving a lot more without it.

Yield/Time

Approximately 3 ½ dozen

1 ½ hours

Nutrition Facts

111 calories (per 40 cookies)

Source (for original): The Girl Who Ate Everything