Sometimes you need a recipe that you know will turn out well 10 times out of 10. Every so often I have a baking weekend where things just don't go as planned. I'm notoriously bad at talking while I'm baking.

How many eggs did I put in?

Did I just accidentally combine step 3 and 4?

Did I already add the baking powder to this bowl of flour?

Cooking and multitasking I can do. Baking... forget it. I've had to throw out quite a few ruined batches of baked goods in my life, and life goes on.

Such was the case when I decided to make a cake for my friend's birthday in February. She was out of town over the weekend, so I was dead set on making the Milkbar Cake (yes, this one) to surprise her.

Long story short -- I ditched that idea after forgetting to order the multitude of specialty supplies and ingredients. But, I decided I would make her a yellow cake and a red velvet ice cream cake instead (2 cakes > 1 cake). The ice cream cake went into the freezer beautiful, but behind the closed door it managed to collapse into something reminiscent of a science fair volcano post-lava flow. It wasn't even salvageable. I don't exactly remember what happened to the other cake, but I do know that it didn't work out either.

With enough hours and money down the drain, I accepted that baking wasn't in the cards that day. That's where these come in. It's a combination of all great things: Oreos, peanut butter, marshmallow and chocolate. These also have the added perk of keeping well, being easy to store/stackable, and being great for decorating. Wins all around!

They are perfectly crunchy, chocolaty, gooey, salty and sweet. I make them fairly frequently because they're such a hit, and they save me the risk of distress caused by failed baking projects. You can also make as many or as few as you'd like. Shoot, you could even have a craving hit and whip up a few for yourself on a whim.

I'm crossing my fingers Oreo to comes back out with their football shaped Oreos for football season because these would become my go-to tailgate baked good. In the meantime, they're perfect for every other time of year as well!

Chocolate Covered Fluffernutter Oreos
Recipe from Something Swanky

Ingredients *
Marshmallow Cream or Fluff
Oreos
Smooth Peanut Butter
Melting Chocolate

Directions

1. Split Oreos in half horizontally, making sure to keep the halves of each Oreo together so that final product ends up with exactly one Oreo's worth of cream filling. It doesn't matter if filling ends up on both sides of the split Oreo. 
2. Spread a teaspoon of marshmallow fluff on one side of the Oreo. 
3. Spread a teaspoon of peanut butter on the other.
4. Press sides together and place on a plate. Repeat until you have your desired quantity. Put plate of Oreos in the freezer for no more than 10 minutes.
5. Place a sheet of wax or parchment paper on a baking sheet.
6. Melt the chocolate in a microwave safe bowl until smooth and fully melted.
7. Remove Oreos from freezer, and press any filling that has come out around the edges back into the Oreo to ensure it is smooth on all sides.
8. One at a time, place Oreo on a fork or candy dipping tool and dip, making sure the Oreo is completely covered on all sides by flipping it into the chocolate or completely submerging it. Once fully coated, tap the edge of the dipping tool slightly on the edge of the bowl to remove air bubbles and excess chocolate. If you are making a large batch, you may need to remove about 10 Oreos at a time, and leave the rest in the fridge so that they stay cool.
9. Slide each Oreo onto the baking sheet, being sure to smoothly remove the fork or dipping tool from underneath (don't just clunk it down!). The melting chocolate will dry quickly, so complete this process with a little pep and move on to the next one.
10. If topping with sprinkles or chocolate chips, add these immediately after dipping each Oreo. Otherwise, after making all of the Oreos, add melted chocolate to a small ziplock bag, cut off a tiny section at the bottom corner of the bag, and drizzle Oreos with melted chocolate. 
11. Allow to cool for 10+ minutes. Cookies may be stored in airtight container for 2-3 weeks.

*Note: Because you can make as many or as few of these as you'd like at a time, I did not specify exact amounts for the ingredients. You only need a teaspoon of peanut butter and a teaspoon of fluff for each Oreo, so chances are you will run out of Oreos before running out of either of those during the recipe.

The cast of characters.

The terrible picture above shows what to do if the marshmallow runs over the edges after freezing. Press everything back in the round and place the sides back together. Voila!

Tap tap tap.

Did I mention that entire story is from February? That is how behind on my posts I am! Here are the decorated Oreos.

Like many people, I spent a few years of my childhood as a Girl Scout. My grandmother had been a troop leader for what seemed like my mom and aunt's entire childhood, so I felt like I was raised with a myriad of arts and crafts ideas and stories of great Girl Scout memories. (For example: with a can of Sterno and an old coffee tin you can make hamburgers on a tin can...this may be the most time consuming way you could possibly make a hamburger, but it can be done.)

Despite all of that, when it came down to it, I hated being a Girl Scout. The only thing I didn't hate was selling Girl Scout cookies. I looked forward to Girl Scout Cookie season every year. It seemed like the easiest thing ever -- you got prizes and badges for selling cookies that everyone already loved. These days all of the cookies have different names, and I have to hunt down the cookie stands. Things get a little desperate. That brings me to these homemade Thin Mints.

Everyone knows the Thin Mint is the queen of all Girl Scout Cookies. I've seen multiple variations of homemade Thin Mints floating around, but for some reason or another I've never gotten around to making them. When I saw that this version only used three ingredients I immediately went to the store to grab the Oreos. This recipe really could not be more simple. The Oreo half is exactly like the cookie part of Thin Mints. I don't know why I had never realized that before. Using Oreos cuts back on the work and takes out the usual issue of having all different sizes and shapes of cookie. The Oreo halves dip perfectly in the chocolate without falling apart, so you're left with a smooth, pretty Thin Mint replica. I always store mine in the freezer, but you can store them however you'd like. Now I just need to find copycat recipes for all of the other Girl Scout cookie recipes and I'll be good to go year-round. Enjoy!

Three Ingredient Thin Mints
Recipe from Deliciously Yum

• 20 Oreos
• 1 teaspoon peppermint extract
• 8 ounces bittersweet chocolate (or white chocolate)

Instructions

1. Separate oreos and scrape off the white cream. Line a baking sheet with wax or other nonstick paper.

2. Combine chocolate and peppermint extract in a microwave safe bowl. Heat chocolate until completely melted in 30 second intervals or heat with the help of a double boiler.

3. Place one oreo half at a time into the chocolate and flip over with the help of a fork. Once completely coated, remove cookie half from chocolate with the fork and tap it on the edge of the bowl a couple of times (to get rid of the excess chocolate). Place on prepared baking sheet and repeat. Place in the fridge and let set for 15 minutes before enjoying.

Notes

• *Sprinkle thin mints with crushed oreos or chocolate pieces after dipping.
• Cookies will keep up to 2 weeks in the fridge or up to 8 weeks in an airtight container in the freezer.
  
  
  
  
  
  
  
  
  
  
  

I have a really bad habit of making food to post on my blog and then accidentally eating it all before taking pictures. This is especially true when I make something that I love...like this ice cream, which is my favorite ice cream of all time. The base comes from Jeni's Ice Cream, so of course you know it's good. The Oreos take it up a notch. First, a few Oreos are infused into the ice cream base to add to the flavor while it's cooling over an ice bath. Then, so that you get swirls of crunchy Oreo pieces in the scoops, you layer the freshly made Oreo ice cream with layers of crushed Oreos. It's perfect. 

Now, here's the bad part. I've made this ice cream five times, and I've never posted it. Sorry for holding out on everyone. The good news is that now you have it, and it can quickly become your favorite ice cream recipe as well! My favorite time to try ice cream is right when it comes out of the ice cream maker. I always make myself a big bowl of it at this point because it tastes like soft serve. The great thing about this recipe is that it stays relatively soft and easy to scoop. If you don't have an ice cream maker I highly recommend investing in one. Homemade ice cream is a game-changer.  Enjoy!

Also, I finally, after three and a half years, made a Facebook page for my blog. I'll be populating it with all of my new posts, as well as any fun food articles or thoughts I have. I'd love it if you all would share things with me on my wall as well! Check it out: www.facebook.com/chocolatetherapyblog

Double Oreo Ice Cream

Recipe from Scoop Adventures, made using ice cream base technique from Jeni's Splendid Ice Creams at Home

2 cups whole milk

1 Tablespoon plus 1 teaspoon cornstarch

1 ½ oz. cream cheese softened

1/8 teaspoon kosher salt

1 ¼ cups heavy cream

2/3 cup cane sugar

1/8 cup light corn syrup

12 to 14 Oreo Cookies

Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk together cream cheese and salt.  Set a fine mesh sieve over the bowl and set aside.

Combine the remaining milk with heavy cream, sugar, and corn syrup in a large saucepan.  Bring milk mixture to a boil.  Cook over moderate heat until the sugar dissolves, 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.

Gradually pour the hot milk mixture through the sieve into the cream cheese. Whisk until smooth. Break up 6 Oreos and put in the bowl with the hot milk mixture.  Steep for 30 minutes to dissolve cookies and impart flavor.  Whisk to incorporate cookies.  Set the bowl in the ice water bath and let stand, stirring occasionally, until cool.

Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, whisk ice cream base to break up any remaining cookie pieces.  Pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Break up remaining cookies and sprinkle a layer of cookies into a plastic container (or other container for ice cream) and lightly spoon a layer of ice cream on top.  Continue to alternate layers of cookies and ice cream until the container is full, topping with a sprinkle of cookie pieces.

Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.

Happy 2013 everyone! I hope you all are enjoying these first few days of 2013. My immune system and I are constantly at odds, so I am kicking off the year with some random sickness that feels like strep (but apparently is not according to some shady urgent care I went to yesterday). I may be subsisting off of soup until my throat feels better, but that's no reason to deprive you all of resolution-breaking sweets.

I'm actually looking forward to seeing how my blog impressions change from December to January, though I know things won't shift in the baking blog world's favor. December is a big month for food, especially for baking. January, not so much. Everyone is trying to avoid temptation and pretend they don't like chocolate, carbs and sugar. While I applaud your 2013 healthy eating goals, there's no need to deprive yourself altogether. Haven't you seen those studies that say people who don't cut things off completely are better in their weight loss efforts than those who swear off all sweets? Every time I see one of those I make a mental note so as to further justify my eating habits.

If you are going to make a dessert in January, make it a good one. You need something that a) is worth you breaking your resolution and b) you will have no problem sharing. So, I bring you these amazing Oreo Cheesecake Brownies. They're worth it.

Enjoy!

Oreo Cheesecake Brownies
Recipe from Cannella Vita

Ingredients:
1/2 cup unsalted butter
3/4 cup granulated sugar
1 package (8 oz) cream cheese, softened
3/4 cup confectioners' sugar
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 cup unsweetened dark cocoa powder
1/2 teaspoon salt
2 large eggs
1 1/3 cups coarsely chopped Oreo cookies

Directions:
Preheat oven to 350 degrees F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

In a small saucepan over medium heat, melt butter. Whisk in sugar and bring to a boil, whisking frequently; boil 1 minute. Set aside to cool for 5 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, confectioners' sugar and vanilla extract until combined, about 1 minute. In a medium bowl, sift together flour, cocoa powder and salt; whisk until combined. In a large bowl, whisk together eggs until combined. Whisk in melted butter-sugar mixture until well combined. Stir in flour mixture until just combined, followed by Oreo cookies.

Spread half of brownie batter into the prepared baking dish, followed by cream cheese layer. Distribute the remaining brownie mixture in 8 dollops over the cheesecake layer and spread evenly. Swirl in with a knife or spatula.

Bake for 24-28 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

It had been awhile since I made cupcakes, so the other day I sifted through my bookmarks and found this delicious recipe. There's no time an Oreo cupcake won't do the trick. It's different than a plain old chocolate or vanilla cupcake, and pleases a crowd like no other. If I had my kit of Wilton tips I'm sure these could've also come out looking really classy with the oreo on top (at least that's what I'm telling myself). 

I actually made these twice in one week. Once to try for myself and then I made a tray for my family's annual holiday party. The icing is more time-consuming than a standard buttercream, but it's worth every second. It tastes to me like cookies and cream ice cream in icing form. As I was first making it I was contemplating all of the ways I could've made a better icing and spent a quarter of the time on it. Do you ever do that? I was muttering to myself how I wish I had just picked another recipe, but I hadn't even seen or tasted the final product. 


When it was finished I had to pry myself away from the bowl to avoid eating it by the spoonful (something I shockingly never do with icings). It's light and airy, not too sweet, and a great complement to the cupcake itself. To me, that's the perfect cupcake. You're not trying to get a bite that's mostly icing or mostly cupcake -- you want a great big bite of both. Enjoy!

Oreo Cupcakes 

Recipe from Confection Ink

For the cupcakes:

2 cups sugar

2 cups flour

3/4 cups cocoa

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1/2 teaspoon salt

1 package instant chocolate pudding

3 eggs

1cup sour cream

1/2 cup oil

1 tablespoon vanilla extract

1 cup boiling water (or strong brewed coffee – I would have used this but my coffee maker isn’t working!)

24 Oreo cookies, with one side twisted off and reserved for the frosting.

Preheat oven to 350. Line cupcake pans.

In a large bowl whisk together sugar, flour, cocoa, baking powder, baking soda, salt and pudding mix. Add oil, eggs sour cream and vanilla. Beat on medium speed until well blended (about 2 minutes) Continue beating while slowly adding in the boiling water. Beat about 30 seconds after adding the water.

Put the Oreo with one side twisted off cream side up and fill cupcake liners about 1/2 way. Bake 15-20 minutes or until a toothpick comes out mostly clean. Let them cool completely on cooling rack.

* I had extra batter after 24 cup cakes. I made cup cake bites using mini Oreos. I also used some mini Oreos as a garnish.

For the icing:

1 cup milk

3/4 cup flour

1/2 cup butter -at room temperature

1/2 cup Crisco

3/4 cup sugar

1 tsp vanilla

24 Oreo cookie tops -crushed

 Place milk in a small saucepan.  Sprinkle the flour over the milk, 1/4 cup at a time and whisk until smooth.  Place the saucepan over low heat and stir constantly until the mixture becomes thick pulls into a ball.  Remove from the heat and put ball into a bowl. Place plastic wrap directly on the surface of the mixture and tuck around it to make sure there is no exposed parts.  Refrigerate until cooled to room temperature or colder (at least 30 minutes). In a large bowl, cream the butter and Crisco.  Add the cooled flour milk mixture and beat until well blended.  Mix in the vanilla.  With the mixer on medium speed, gradually add the sugar and then continue to beat the icing a

fter adding the sugar for an additional 10-12 minutes until noticeably whiter and creamy. Add Oreo crumbs and mix until just blended.

Cookies in cookies..now there's a concept. When I first saw this recipe I was a little skeptical. I think Oreos have a really distinctive taste, and I was unsure whether that would work combined with semi-sweet chocolate chips. Nevertheless I trust every cookie recipe on Sugar Cooking, so I went out to the store to buy some Oreos.

Apparently Nabisco has been on its Oreo creating A game recently because there are a ton of new amazing Oreo products. I really meant to buy just plain double stuffed Oreos, but then I saw the new Oreos that are Golden Oreo on one side, Chocolate on the other and double stuffed in the middle. Were they reading my mind? I grabbed that package (even though I knew those wouldn't work for these cookies) and then I saw something even more amazing, Oreo Blizzard Oreos. Get out of my head Nabisco! Or, actually, please stay in it because I'm in heaven. This kind of goes along with the cookies in cookies concept. An Oreo blizzard has Oreos in it, so how can Oreos become Oreo blizzard flavored?  I swapped packages.

I don't know how they did it, but they did. And they were incredible. It wasn't until a few days later that I remembered I meant to make these cookies and had already eaten half of my blizzard Oreos. I really can't be trusted at the grocery store. So today I was driving back from lunch and pulled into a gas station to quickly buy a package of Oreos before I forgot again. I also knew the gas station, despite pricing Oreos at $5 a package, wouldn't have the tempting variety.

Now that I finally tried this recipe I know for sure that cookies in cookies really works. I thought they were great. My roommate liked them even more. They're soft and chewy but packed with Oreo pieces and chocolate chips. Definitely a winner. I think I would probably make plain chocolate chip cookies over these, but it never hurts to add a little pizzaz to the ordinary cookie recipe!

Oreo Cookie Cookies
Recipe - Makes 20 - 30 cookies*
Recipe from Sugar Cooking (Adapted from AllRecipes)
Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips
• 20 oreos, crushed

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Add in the crushed oreos. Beat on low speed for just a few seconds to break up the oreos in the dough.
5. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.*
6. Bake for 13 to 16 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.**