Oreo Cookies and Cream No-Bake Cheesecake

Oreo Cookies and Cream No-Bake Cheesecake

Ingredients

  • 2 cups heavy cream
  • 1 pound cream cheese, softened
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla powder
  • 3/4 cup Oreo Cookies, crushed

Directions:

  • Beat heavy cream until medium peaks form. Set aside.
  • Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
  • Add cream cheese mixture to heavy cream and beat until incorporated.
  • Gently fold in crushed Oreo cookies.
  • Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
  • Refrigerate for at least 6 hours to set or overnight for best results.
  • Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.

Yield: 20.0 mini 1 1/2 inch cheesecake or one 9 inch cheesecake
Recipe Source

Creme De Menthe Brownies with “Xocai Healthy Chocolate”

Creme De Menthe Brownies with “Xocai Healthy Chocolate”

Ingredients

  • 1 cup sugar ((BROWNIES))
  • 4 whole eggs ((BROWNIES) beaten)
  • 1/2 tsp salt ((BROWNIES))
  • 1 tsp vanilla ((BROWNIES))
  • 1/2 cup butter ((BROWNIES))
  • 1 cup flour ((BROWNIES))
  • 1 cup dark chocolate ((BROWNIES)Xocai Healthy Chocolate Activ Powder)
  • 2 cups confectioners sugar ((FROSTING 1st LAYER))
  • 1/2 cup butter ((FROSTING 1st LAYER) softened)
  • 2 tbsps green creme de menthe ((FROSTING 1st LAYER))
  • 1 cup dark chocolate ((FROSTING 2nd LAYER)Xocai Healthy Chocolate Nuggets, chopped)
  • 6 tbsps butter ((FROSTING 2nd LAYER))

Directions:

  • 1 (BROWNIES) Mix together and pour into greased 9″x13″ pan and bake for 30 minutes at 350 degrees. Cool.
  • 2 (FROSTING 1st LAYER) Mix frosting 1st layer ingredients and spread over cooled brownies
  • 3 (FROSTING 2nd LAYER) Melt frosting 2nd layer ingredients together. Cool slightly and spread over frosting 1st layer. Refrigerate and cut into small squares.

Yield: Serves 12

Recipe Source

Best Oreo Dessert

Best Oreo Dessert

Ingredients

  • 6 tablespoons butter, melted
  • caramel and hot fudge topping
  • 1 package of Oreo’s (39 cookies)
  • 3/4 quart of vanilla ice cream (about 3 cups), softened

Directions:

  • Crush the Oreos finely with food processor or using zip-lock bag.
  • Place them in a bowl and mix with 6 tbsp of melted butter.
  • Prepare 8×8 dish by lining it with foil.
  • Press 2 cups of the Oreo crumbs on the bottom.
  • Freeze for half an hour.
  • Displace the ice cream from freezer to soften.
  • Displace Oreo crust from freezer and spread the ice cream over it.
  • Transfer back to freezer for about half an hour.
  • Displace from freezer and place the remaining crumbs on top. Press gently.
  • Freeze again for about 2 -3 hours.
  • When ready remove the foil and cut into squares.
  • Serve with chocolate topping and caramel.
  • Enjoy!

Submitted by: Monica Black

 

Leek Muffins

Leek Muffins

Ingredients

  • 50 grams of leek, sliced
  • 1/2 onion, sliced
  • 100 grams of ham, cubed
  • 200 grams of wheat flour
  • 20 grams of oat flakes
  • 2 teaspoons of baking powder
  • salt
  • black pepper, ground
  • 1/2 teaspoon of grounded cumin
  • 1 egg
  • 3 tablespoons of oil
  • 50 grams of grated cheese
  • 150 ml of milk
  • Fry onion and leek, cool.
  • In separate bowl, beat egg, oil and milk.
  • In separate bowl, sift flour, mix with baking powder, oat flakes, cumin, salt, black pepper.
  • Add dry ingredients, bit by bit into egg mixture.
  • In the end add fried leek and onion, ham and grated cheese.
  • Grease muffin baking pan, pour in dough.
  • Bake about 25 min, in preheated oven, in 180 C degrees.

Recipe source

Redcurrant yeast muffins

redcurrant-yeast-muffins

Ingredients

  • 1/2kg wheat flour
  • 25 grams of fresh yeast
  • 3 tablespoons of sugar
  • 1 egg
  • 3 tablespoons of honey
  • 100 grams of butter
  • 1/2 cup of milk
  • 250 grams of redcurrant
  • sliced almonds
  • grated coconut
  • How to make Redcurrant yeast muffins
  1. Mix yeast with 1/2 cup of water, 1 teaspoon of sugar and 1 tablespoon of flour. Keep in warm place and wait till it doubles.
  2. Mix soft butter with honey and 1 egg, till mixture becomes smooth.
  3. Sift flour, add pinch of salt, pour in yeast mixture, 1/2 cup of milk and butter mixture. Knead smooth and elastic dough. Let it rest 1 hour. It should double. Knead again and let it rest again till it raises again.
  4. Add redcurrants into dough, stir gently.
  5. Butter muffin tray, pour in dough.
  6. Sprinkle with almonds, grated coconut and 2 tablespoons of sugar.
  7. Let muffins raise 15 minutes.
  8. Bake in preheated oven, in 180 C degrees, about 25 minutes till top is golden brown.

Peppermint Hot Chocolate Cupcakes

Peppermint Hot Chocolate Cupcakes

Ingredients

  • 2 ounces mini semisweet chocolate chips
  • 1 cup hot-brewed coffee
  • 2 cups sugar
  • 1 2/3 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/3 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • FOR THE CHOCOLATE GANACHE:
  • 1/2 cup heavy cream
  • 1/2 tablespoon unsalted butter
  • 6 ounces semisweet chocolate
  • FOR THE PEPPERMINT MARSHMALLOW BUTTERCREAM FROSTING:
  • 1/2 cup butter, softened
  • 7 ounces marshmallow creme
  • 1 teaspoon peppermint extract
  • 4 cups powdered sugar
  • 2 tablespoons milk
  • TOPPING:
  • 1/4 cup crushed peppermint candies

Directions:

  • Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
  • Combine the chocolate chips and hot coffee together, stirring occasionally until the chocolate is melted and the mixture is smooth. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In another bowl, beat the eggs with an electric mixer until thickened slightly. Slowly add the buttermilk, oil and vanilla. Add the melted chocolate mixture to the eggs, and combine completely. Add the sugar mixture and beat on medium speed until well combined.
  • Fill the prepared cupcake liners three-quarters full with the cupcake batter. Place in the oven and bake until a toothpick inserted in center comes out clean, 18 to 21 minutes. Cool the cupcakes completely.
  • While the cupcakes are baking, prepare the Chocolate Ganache and the Peppermint Marshmallow Buttercream Frosting (directions for both below). Put the frosting into a pastry bag fitted with a star tip.

To make the Chocolate Ganache:

  • Bring the heavy cream and butter to a simmer in a small saucepan. Turn off the heat and add in the chocolate. Stir the mixture until smooth. Set aside to cool.

To make the Peppermint Marshmallow Buttercream Frosting:

  • Whip together the butter and marshmallow cream, using an electric mixer fitted with a whisk attachment. Add the peppermint extract. Slowly add 2 cups of the powdered sugar and continue to mix on a slow speed. Add the milk and additional powdered sugar, up to 2 cups, until desired consistency is reached.

To assemble cupcakes:

  • Using an apple corer, remove the center of each cupcake. Fill each cupcake with a spoonful of the Chocolate Ganache. Using the frosting-filled pastry bag, frost the cupcakes and sprinkle with crushed peppermint candies.

Yield: 24 cupcakes
Recipe Source

Carrot Cake With Cream Cheese Frosting

Carrot Cake With Cream Cheese Frosting

Ingredients

  • 2 cups Flour
  • 2 cups Sugar
  • 2 teaspoons Baking soda
  • 2 teaspoons Baking powder
  • 1 teaspoon Salt
  • 2 teaspoons Cinammon
  • 4 Eggs
  • 1 1/2 cups Applesauce
  • 4 cups Grated carrots
  • 1 1/2 cups Chopped walnuts
  • 1 stick Butter, softened
  • 8 ounces Cream chese, softened
  • 1 teaspoon Vanilla
  • 1/2 teaspoon Almond extract
  • 2 cups Powdered sugar

Directions:

  • Sift together dry ingredients. Beat in applesauce and eggs until well blended. stir in carrots and nuts. Pour into a greased and floured pan and bake at 350F for 50-60 minutes.
  • Icing: beat first 4 ingredients until smooth. Gradually beat in powdered sugar until desired consistency.

Yield: 16.0 servings
Recipe Source

Radical Rainbow Cake Roll

Radical Rainbow Cake Roll

Ingredients

  • 1 teaspoon baking soda
  • 2/3 cup cake flour
  • 1/4 teaspoon salt
  • 5 egg yolks
  • 2/3 cup granulated sugar (divided into two 1/3 cup portions)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • 5 egg whites
  • 3 tablespoons melted butter
  • 4 oz (125g) cream cheese softened
  • 1/2 cup white sugar
  • 1/2 tsp vanilla (added this but didn’t show in the video)
  • 3/4 cups heavy whipping cream

Directions:

Oreo Peanut Butter Brownies

Oreo Peanut Butter Brownies

Ingredients

  • 1 box brownie mix, 8×8 inch size
  • 24 Oreo Cookies
  • 1/2 cup creamy peanut butter

Directions:

  • Preheat oven to 350 degrees.
  • Line a 12 muffin cup baker with paper liners.
  • Make brownie mix according to package instructions.
  • Put 1 teaspoon of peanut butter over 2 Oreo cookies for each cupcake cup and pile them on top of each other.
  • Place oreo piles into the cupcake lined muffin cups.
  • Spoon 2 tablespoons of brownie batter over each piled oreos and let it spill on the sides of the cookies.
  • With the left quality of brownie batter ( if you have any ) you can bake in a separate baker or muffin tin.
  • Bake brownies and cookies for about 20 minutes.
  • Let them chill completely.
  • Serve and enjoy !

Yield: 12

Lemon Raspberry Bars

Lemon Raspberry Bars

Ingredients

  • CRUST:
  • 5 ounces Earth Balance Soy Free Spread, room temperature
  • 1/4 cup plus 1 tablespoon caster sugar (very fine sugar)
  • 1/2 teaspoon vanilla paste
  • 1 cup millet flour
  • 1/2 cup sweet rice flour
  • 1/4 cup arrowroot starch plus 1 tablespoon
  • LEMON FILLING:
  • 1 cup fresh lemon juice, about 12 lemons
  • 6 large eggs
  • 6 large egg yolks
  • 1 1/4 cups caster sugar
  • 4 ounces Earth Balance Soy Free Spread, in chunks, room temperature
  • RASPBERRY FILLING:
  • 3 pints fresh raspberries
  • 4 tablespoons simple syrup (see recipe in my Blueberry Mojito 8/11/12)
  • 1 1/2 tablespoons caster sugar
  • 1 teaspoon arrowroot
  • 1/4 cup water plus 1 1/2 teaspoon water
  • 1/2 teaspoon unflavored gelatin

Directions:

*Crust and Fillings can be made up to 2 days in advance

  • Put the soy free spread and sugar in a bowl of a stand mixer fitted with a paddle attachment or a handheld mixer, mix on low speed just to combine.
  • Increase the speed to medium high and beat for 3 minutes, until the mixture is light, and creamy, scraping down the sides with a rubber spatula as necessary. Add the vanilla. Add the flour, a 1/4 cup at a time, just until fully incorporated. Do not over mix.
  • The dough should not form into a ball, but it should hold together if you squeeze it in your hands.
  • Preheat the oven to 350 degrees F
  • Transfer the dough to a half sheet pan (about 12×16 inches) lined with parchment paper.
  • Pat it down into the sheet pan just enough so that it is somewhat leveled.
  • Wrap the baking sheet in plastic wrap and refrigerate for 30 minutes, or up to 2 days if making ahead.
  • Once chilled, take out and gently pat down while spreading the dough evenly until it is fully spread out. Dough should be about 1/4 inch thick.
  • Refrigerate for 5 minutes.
  • Bake the crust until golden brown, 15-20 minutes, rotating the pan halfway for even browning.
  • Let it cool (in the baking sheet) to room temperature.
  • Meanwhile, for the lemon filling. Combine the lemon juice, eggs, yolks, soy free spread, and sugar in a glass bowl over a saucepan with simmering (low boil) water.
  • The bowl should not touch the simmering water, otherwise it will curdle, and whisk for 5 minutes using one whisk of an electric mixer. It will appear very foamy and slightly thick.Take off the heat.
  • Remove water from the saucepan, dry out the saucepan and transfer the egg mixture into the sauce pan with a rubber spatula.
  • Continue to whisk with the electric mixer for a few more minutes, or until thick and has reached 170 degrees F on a candy thermometer.
  • Pour into a bowl, cool slightly then chill for 2 hours, or overnight.
  • For the raspberry filling; in a small saucepan on medium high heat, combine simple syrup, raspberries, 1/4 cup water (remaining water is for arrowroot), and caster sugar.
  • Whisk until it comes to a boil. About 5 minutes.
  • Meanwhile combine arrowroot and 1 1/2 teaspoon water in a small bowl.
  • When the raspberries come to a full boil, whisk in the arrowroot mixture.
  • Add gelatin, continue to whisk for another minute, then reduce to medium until reduced about an inch. Approximately, 10-15 minutes.
  • Transfer to a bowl, let it cool to room temperature, then chill in refrigerator for 2 hours. The chilling will thicken the fruit mixture.
  • When fillings have been completely chilled, they are ready to assemble.
  • With a large thin frosting spatula spread out the lemon curd evenly across the crust.
  • Then spread raspberry mixture evenly over lemon curd.
  • Chill in the freezer for 2 hours before serving. If making this recipe a couple of days ahead, thaw from the freezer 1 hour before serving. Serve cold.

Yield:
Serves 12 medium bars or 9 large bars
Recipe Source