Mini Oreo Cheesecakes

Many reasons to love this recipe:  it looks nice, it comes together in one bowl, no having to make a crust, everyone will love it and you can make a small batch OR large batch.  I used Double Stuff Oreos because that is just the kinda family we are.  You can use regular if that floats your boat.  If you do make the full yield (Martha says 30) with Double Stuff Oreos, you will need TWO boxes.

Mini Oreo Cheesecakes
from Martha Stewart’s Cupcakes

Yields 30 (yields 8 if you use the amounts I used here in parentheses)

  • 42 (11) Oreo, cream-filled chocolate sandwich cookies, 30(8) left whole and 12 (3) coarsely chopped (I used double stuff)
  • 2 pounds (8 oz.) cream cheese, room temperature
  • 1 (1/4) cup sugar
  • 1 (1/4) teaspoon pure vanilla extract
  • 4 (1) large eggs, room temperature, lightly beaten
  • 1 (1/4) cup sour cream
  • Pinch (smaller) of salt
  1. Preheat oven to 275° F.  Place paper liners in the muffin tin for as many cheesecakes you are making.  Add 1 oreo cookie to the bottom of each.
  2. On medium-high, beat cream cheese and add sugar, then vanilla.
  3. Add eggs one at a time.  Add sour cream and salt.  Fold in crushed oreos.
  4. Fill each cup almost to the top.  A large (3 Tbsp) scoop works best for this.  Bake for 18-22 minutes.  Cool and fridge for 4 hours+.
After creating the full recipe the second time, I discovered 1) you need 2 boxes of double stuff oreos to have enough for the bottoms and 2) I used up all 36 cupcake wells instead of 30.  I am definitely going to buy a 3 Tbsp. scoop!  Muffins and cupcakes would be so much easier.

Chocolate Mint Oreo Ice Cream

Summertime means ice cream!  You can make your own without high fructose corn syrup, red #40, or partially hydrogenated coconut oil.  🙂  You can’t buy this one at any grocery store that I have seen.  Though there is probably some stuff in the oreos we shouldn’t have.  Oh well.  Can’t win them all!  Maddox asked for Mint Oreo Ice Cream.  I asked him if he wanted it with chocolate ice cream or vanilla, he said chocolate so here we are!

Chocolate Mint Oreo Ice Cream
Adapted from Ben and Jerry’s Ice Cream Recipes book
(yield 1 1/2 qts.)

2 oz. unsweetened chocolate
1/3c. cocoa
1 1/2c. milk
2 eggs
1c. sugar
1c. cream
1t. vanilla extract
1t. peppermint extract
1c. Oreo cookies, crushed and store in the fridge or freezer

1.  Melt chocolate in double boiler or microwave a little at a time.  Whisk in cocoa and heat through.  Whisk in milk and cool.  (This is the part I get frustrated with and cannot ever get the chocolate to completely melt into the milk, but then again I can’t stand at the stove forever with 2 small children running around.  So just try to get it as best you can.)  I put my pot in the refrigerator to cool the mixture faster.

2.  Put the cooled chocolate mixture through a fine mesh strainer – be sure to catch all the chocolate liquid below!  Push the chocolate up against the strainer to get every drop.  Whisk in the eggs, sugar, cream, extracts and cool the mixture in the refrigerator for 1-2 hours.

3.  Pour into your ice cream maker per their instructions.  5 minutes before your ice cream should be done, pour in the crushed oreos.

** Here is where I should probably put some FDA warning about consuming raw eggs.  **

If you are deathly afraid of the raw egg.  #1, leave it out.  or #2 scald the chocolate milk mixture and temper the eggs into it and cook until it coats the spoon.  Cool and then whisk in the sugar, cream and extracts just before putting in the ice cream maker.

Chewy Chocolate Chip Cookies

I know I know.  Everyone has their own recipe.  But Alton Brown makes the best.  He takes the science to make great food and this time was no different.  Bread flour is used in place of all-purpose flour because of its higher gluten content which creates a chewy texture.  More yolk creates the chewiness as well and the higher content of brown sugar increases the moisture content.

Tip:  I always freeze my dough balls in the freezer first.  Two reasons: I don’t have to make them all at once so I can save some for later instead of instantly having 40 cookies for my family of 4.  And I think the cookies turn out more evenly.

Chewy Chocolate Chip Cookies
mostly by Alton Brown

* 2 sticks unsalted butter
* 2 1/4 cups bread flour
* 1 teaspoon kosher salt
* 1 teaspoon baking soda
* 1/4 cup sugar
* 1 1/4 cups brown sugar
* 1 egg
* 1 egg yolk
* 2 tablespoons milk
* 1 1/2 teaspoons vanilla extract
* 2 cups semisweet chocolate chips

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside. (Psst, I don’t sift!)

Pour the melted butter in the bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets.  I use a medium scoop from Pampered Chef and I believe it is 1.5 Tbs.  This makes a great size “largish” cookie.  (I like to freeze it first, but not necessary – I think it makes a better cookie when you freeze it.) Bake for 9-11 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Tastes great with Kirkland Vanilla ice cream in between two of them!  🙂

Frozen Hot Chocolate

A tasty treat that I saw on the Oprah show several years ago.  Perfect when craving chocolate in the summer and you don’t want a lot of calories.  Serve with fat straws!  I found some fat straws at Bed Bath and Beyond near the baking/cooking supplies a few weeks ago.  Not that I ever go to the baking /cooking section of any store… yeah…. 😉

Ingredients:

1/3c dry milk                                         1c milk
1T Hershey cocoa                               3c ice
3T Ghiradelli cocoa                             whipped cream 
1/3c sugar or Splenda

Directions:

1.  Blend dry.  Add milk and ice in blender.

Heavenly Hash Candy

After visiting Crown Candy Kitchen in St. Louis, I thought I could re-create their heavenly hash.  They have two kinds: milk chocolate and dark chocolate.  I’m not a huge fan of some dark chocolates, so I made it with milk chocolate.  Only 3 ingredients are used there though I’m sure they make their own chocolate.  Hershey makes a pretty good one, so I used that in this recipe.  I only made a very small batch as it is just the 3 of us here.  This portion makes 6 marshmallows which will set you back $6 at the store.

Heavenly Hash Candy

1 cup Hershey’s milk chocolate chips
6 large marshmallows
1/4c  chopped pecans

1.  Prepare a small flat container.  I used my glass 9×9 pan which is way too big, but it worked.  Spray with cooking spray (I use Canola Oil spray).  A small corning ware dish or anything about the size of 3″ x 6″ will work.

2.  Melt chocolate chips in the microwave or a double boiler.   This took 1 minute 30 seconds in my microwave and I stirred every 15-30 seconds.

3.  Dip marshmallows one by one into the melted chocolate.  I used toothpicks to turn them around and fetch them out of the chocolate.  Place standing up in sprayed prepared dish.

4.  After dipping your marshmallows, throw in the pecans and toss to coat.  Then spread them on top of your marshmallows with a spatula.  Allow to cool in the fridge if you can hold out.  We usually can’t get that far and consume them gooey.  🙂

Knock You Naked Brownies

Since it is the first day and all…  thought I would include another recipe!  Here’s to chocolate.  I’ve been making these for 5 years and they never ever disappointed.  People will bow at your feet and propose to marry you!  Make these today!

Knock You Naked Brownies

1 package German Chocolate cake mix
1c chopped nuts (I use pecans)
1/3+1/2c evaporated milk, divided
1/2c melted butter
1 bag Kraft wrapped caramels (14 oz. package), unwrapped
1c semisweet chocolate chips

Preheat oven 350 degrees.  Mix cake mix, nuts, 1/3c evaporated milk and melted butter together.  Divide into two portions.  Spread 1/2 of the batter into a 9×13 well greased pan.  You may need to flatten it into your hand first then push it into the pan.  It will be very thick!  Bake 8 minutes.  In the microwave or double broiler, heat and mix the  unwrapped caramels and 1/2c evaporated milk.  Pour over the baked layer and sprinkle on chocolate chips.  Put into the fridge for 1 hour.  Spread the other half of the mixture on top of the cold caramel/chocolate chip layer.  You will need to flatten with your hands first.  You don’t have to cover every single inch – I actually like the rivers of caramel anyway.  Bake for 25-28 minutes.  Completely cool and cut!

Recipe was from Christmas-cookies.com

Bring your favorite chocolate dessert to Roxana’s Home Baking #chocolateparty and win amazing prizes from OXOCalphalonKeurigImperial SugarHoney Ridge Farms and Land O’ Lakes® Butter.

Chocolate Chip Cookie Dough Cupcakes

After various and several requests on a variety of recipes and questions regarding photography, Whisk Together is now up for business!  Well, the business of blogging anyway.  Here is the recipe for Chocolate Chip Cookie Dough cupcakes.

Tips:
1.  You can buy mini chocolate chips to put in the filling and decorate the top.  I cut up regular chocolate chips and used leftover dough to top them off.
2.  To remove the inside easily, you can use an apple corer if you have one.  Just don’t go all the way to the bottom!
3.  To prep ahead of time, I make the dough and frosting first and put it in the fridge.  The day of serving I bake the cupcakes.  They are usually cool enough after 1 hour to fill.  Remember to pull out the dough and frosting about 1 hour ahead of time or it will be too hard to work with.

Chocolate Chip Cookie Dough Cupcakes
(Based on Tidymom.net recipe)
This makes 36 cupcakes and 4 tiny cupcakes.  I use a 3T scooper to evenly divide the dough.

3 sticks unsalted butter, room temperature
1  1/2c light brown sugar
4 eggs
2  2/3c AP flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp.  salt
1 cup  milk (I use the richest one I have on hand which is usually 2%)
2 tsp.  vanilla
1 cup semisweet chocolate chips

1.  Preheat 350 degrees.
2.  Line cupcake pans with 36 liners.  Cream butter and brown sugar together until light and fluffy (med high for 3 min.).  Add eggs one at a time.
3.  “Whisk Together!” flour, baking powder, baking soda and salt.  Add the flour mixture alternating with the milk.  Begin and end with the dry ingredients.
4.  Blend in vanilla.  Fold in chocolate chips.  Divide between cupcake liners.  (Use a large scoop (3 Tbsp. scoop) for even dividing)  Bake 12-15  minutes and cool completely.

Cookie Dough Filling
4Tb. unsalted butter, room temp.
6Tb. light brown sugar
1c + 2Tb. AP flour
10 oz. sweetened condensed milk (purchase the 14 oz. can and measure to 10 oz.  Taste test and if it isn’t sweet to your liking, add more.  I usually add the entire can or almost the entire can to the mixture.)
1/2 tsp. vanilla extract
1/4c mini semisweet chocolate chips (if you can’t find mini ones, chop up some regular ones.)

1.  Cream butter and sugar until fluffy (med high about 2 min.)
2.  Add flour, sw. cond. milk and vanilla.
3.  Stir in chocolate chips and cover with plastic wrap to cool for 1 hour.

Cookie Dough Frosting
3 sticks unsalted butter, room temp.
3/4c. brown sugar
1 lb. powdered sugar
1/2tsp. kosher salt
3Tb. milk
2  1/2tsp. vanilla

1.  Cream butter and sugar until fluffy.  Add in powdered sugar on low.
2.  Increase speed and beat until smooth.  Add salt and vanilla.

— Now core the cooled cupcakes (or cut out a chunk in the middle) and add a ball of filling.  Then cover the filling and cupcake with the frosting.  I would recommend the Wilton 1M tip to pipe it if you want it fancy.  Then top off with some mini chocolate chips or leftover filling… because you do NOT want this filling to go to waste!

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