Oreo Archives - Cook By Book

Tag: Oreo

28
Feb
2014

Oreo Chocolate Brownies

2 months into this year and 2014 has been spectacular so far! In the beginning of the year, Amrita (most popular as a bacon jam lady!) & I decided to do a little food exchange. She being a queen of all things yummilicious, I had a hard time deciding what to send. Just around that time, I had re-made these (Fudgiest!) Chocolate Brownies and sneaked in some Oreo cookies in them. They were epic! Oreo + Chocolate lover’s dream. I decided this was it but was still a bit skeptic.

Imagine my relief when she said she totally loved it! She blogged about it too and thanks a ton to her, the recipe became so so popular. I got so many mails and messages from all you lovely people who tried and loved these beauties! I thank all of you beautiful readers who attempted the recipe and reported back. I lou you all. It definitely deserves a spot of its own on the blog so here it is!

Happy Baking! 🙂

Oreo Chocolate Brownies

Makes: 9-12 squares | Prep time: 15 minutes | Bake time: Approximately 35 minutes

Ingredients:

250 gm / 9 oz dark chocolate, roughly sliced
1/2 cup unsalted butter, roughly sliced (approximately 115 gm)
1/2 cup brown sugar
1/2 cup white granulated sugar
3 large eggs, cold
1 tsp vanilla extract
3 Tbsp Rum
1 cup all-purpose flour
1/2 tsp salt
1 Tbsp Hershey’s unsweetened cocoa powder
16 Oreo cookies, plus more for sprinkling

Directions:

Preheat the oven to 180ºF / 350ºC. Grease an 8×8-inch square pan; line base and sides with parchment paper (I use foil).
In a large microwave-safe bowl, melt chocolate, butter and brown sugar in a microwave for 1-2 minute, stirring every 30 seconds. The mixture should be lump-free and glossy. Set aside and let cool for about 10 minutes.
Once chocolate mixture is cooled down, stir white sugar, eggs, vanilla extract and rum into it.
In a separate bowl, sift together flour, salt and cocoa powder and fold into chocolate mixture with wooden spoon or rubber spatula. Pour half the batter in a baking pan and arrange whole 16 Oreo cookies on it in a single layer (do not press them down). Pour rest of the batter and sprinkle few pieces of Oreo on top. Bake for 33-36 minutes, until the toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool completely in pan over a cooling rack. (If you’re in a hurry, throw it in a refrigerator or freezer for a while for easy cutting.)
Lift up the ends of parchment or foil liner, transfer the brownies to cutting board and cut into 9 or 12 squares. Store it in an air-tight container for 3-4 days at room temperature or refrigerate for a week.

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26
Sep
2013

M&M Oreo Cookie Bars

categories: Baking, Bars & Blondies, Desserts

Hello Oreo lovers! Hello M&M lovers! Let’s get united 🙂

These bars are heavenly for texture-lovers! Every bite is filled with crunchy chopped Oreos and M&M’s contrasted with soft, buttery, moist dough. They are dense, thick and biteful. I have used dark brown sugar in the recipe which gives a beautiful caramel-ish flavor mixed with chocolate Oreos.

These bars come together in 1-bowl, just under 5-minutes, and without using mixer! These are ready under half an hour. Perfect to satisfy those sudden sugar-cravings! It is so quick, easy and of course, no dough chilling required.

Another advantage is, this recipe is very accommodating. You can use anything you like as fillers. So bookmark this one as your base recipe for bars and blondies. Feel free to sub Oreos with any other left-over cookies, peanut butter cups, pretzels, chocolate chips. Do not shy away from experimenting. Instead of M&M’s, arrange the top with lots of mini marshmallows. It will be heavenly! I’m going to do marshmallow version soon! Till then enjoy this 🙂

M&M Oreo Cookie Bars

Yields: 9 to 12 squares | Prep Time: 5-10 minutes | Cook Time: 20-22 minutes | Total: 30 minutes

Ingredients:

1/3 cup + 1 Tbsp unsalted butter, melted
1 large egg
1/2 cup dark brown sugar, lightly packed
1 Tbsp vanilla extract
1 cup all purpose flour
1/4 cup Graham cracker crumbs
Pinch of salt
15 Oreo cookies, roughly chopped (I used chocolate Oreos)
1/2 cup M&M’s (Nestlé Smarties, Cadbury Gems or any other chopped candies can be used)

Directions:

Preheat oven to 180ºC/350ºF. Line an 8×8-inch baking pan with aluminium foil, grease with oil or spray with cooking spray. Set aside.
In a large, microwave safe bowl, add butter and place in microwave for 1-minute on high power.
Wait a minute before adding the egg so that it does not scramble. Add the egg, sugar, vanilla and whisk until smooth.
Add the flour, Graham cracker crumbs and salt. Stir until just combined. Do not over-mix.
Stir in the Oreo chunks.
Turn the thick batter out into prepared baking pan, smoothing the top lightly with a spatula or back of the spoon.
Evenly sprinkle the M&M’s over the top, lightly pressing them down with your finger, a spatula or back of the spoon.
Bake for about 20 to 22 minutes, or until toothpick inserted in the center comes out clean, or with a few moist crumbs. Allow to cool in pan for at least 30 minutes before slicing and serving. Bars will keep for up to 1 week at room temperature stored in an airtight container, or in the freezer for up to 6 months.

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10
Sep
2013

Frozen Sweet Lime~Pomegranate Cheesecake

categories: Cheesecakes, Fall, Ice-creams, Summer

You know how much I love cheesecake… It is my go-to comfort food more often than I would like to admit. Happy days and stressed days equally call out for cheesecake around here! I’m very finicky about my cheesecakes. Till now my most favorite has been a blueberry cheesecake from a particular cafe. It is heavenly and just how I like my cheesecake to be. And I would never dare to make one in my house as long as that cafe exists!

After trying and making so many different varieties of cheesecakes, I decided to whip up this no-bake, gelatin-free, creamy, cheesy, frozen dessert. Let me simplify this for you. This dessert is nothing but a cheesecake ice-cream which is layered over a salty, buttery, chocolaty crust.

My refrigerator was bursting with sweet and juicy pomegranates. It was a flavor I had never tried before in a cheesecake. I thought it would make a delicate and lovely pairing with cream cheese. To make things tangy, I used up zest and juice from a sweet lime. The result was such a gorgeous baby pink color cheesecake! I just fell in love with it 🙂

Frozen Sweet Lime~Pomegranate Cheesecake3

I went sweet and salty route this time. The crust for this cheesecake is made with chocolate Oreos, butter and just a pinch of salt. This salty kick enhances the cheesecake flavor to another level. If you’re not a fan of sweet-n-salt, feel free to skip the salt as it will still taste divine! But I highly recommend salt as it is not too over-powering. So promise me you’ll add it to know what I’m REALLY talking about… You’ll thank me! 😉

Frozen Sweet Lime~Pomegranate Cheesecake2

Frozen Sweet Lime~Pomegranate Cheesecake4

I made a big batch as I was having company but you can easily halve the recipe and make it in 4-inch spring-form pan. The frozen cheesecake tastes best when eaten within 12-15 hours of being made. It becomes harder and icier the more it stays in the freezer. In case of leftovers, let it thaw for 15 minutes before serving.

Frozen Sweet Lime~Pomegranate Cheesecake with Salted Oreo Crust

Makes: 10-12 slices | Prep time: 20 minutes | Cook time: 0 minute | Chilling time: 4-5 hours

Ingredients:

Crust:

15 chocolate Oreos or any chocolate sandwiched biscuits
3 Tbsp melted butter
1/4 tsp salt

Cheesecake Filling:

3 pomegranates
Zest and juice from 1 sweet lime
1/2 cup + 1 Tbsp icing sugar
2 8 oz. package cream cheese, at room temperature
2 cups medium-fat fresh cream (40% fat), chilled

Direction:

Line 9-inch round spring-form pan with parchment paper. Grind Oreos in a food processor until you have fine crumbs. Add melted butter and salt. Spoon the crust and press down firmly over the base using flat base of a glass. Chill in refrigerator while you make the filling.
Remove morsels from pomegranates, save morsels from half pomegranate and juice rest of the morsels with lime juice. Strain the juice into a bowl, add icing sugar and whisk to dissolve.
In a large bowl, take cream cheese and whisk until smooth. Use electric hand mixer/stand mixer for this. Add juice and sweet lime zest to cream cheese and whip till combined.
In a separate bowl, whip the fresh cream till soft peaks form. Gently fold it with cream cheese mixture to achieve a lump-free consistency.
Remove spring-form pan from the refrigerator and spoon the cheesecake filling over the crust. Let it chill in freezer covered in cling film. After 1 hour, sprinkle with pomegranate seeds and return to chill in freezer for another 3-4 hours. Once set, release from spring-form pan, slice and serve. Run the knife under hot water before slicing.

Note: Can be consumed as a sweet lime~pomegranate cheesecake ice-cream if frozen without the Oreo crust.

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31
Jul
2013

No-Bake Kiwi Cheesecake with Oreo Crust

categories: Cheesecakes, Summer

Yesterday was a National Cheesecake Day and this is my 50th post on the blog! So let’s combine this two very important occasions of my life and celebrate! With cheesecake!! Now you’re talking! 😉

I have a confession to make! I made this cheesecake more than a month ago and totally forgot to blog about them.. Yesterday when National Cheesecake Day tweet was doing rounds, this is the cheesecake which came to my mind instantly… and this too! Sincere apologies for forgetting such an important thing.

Now that this is off my chest let’s move on..

So let’s talk about cheesecake! Cheesecake!! You want it! Really really crave it and then you think of all the extra calories eating one slice or half slice of it entail and then you either eat it anyway and feel guilty or don’t eat it and deprive yourself from this decadence.

I say you can not be making such appalling sacrifices. It’s against the law, you see! So being a smart one here always presenting you guys with skinny treats, I have a solution. Simple… Make mini-cheesecake!!! I’m on a mini-dessert frenzy nowadays… I simply adore them. One thing they are too cute and another is the amazing portion-control you get without making yourself or others feeling culpable for the indulgence.

So here I present you today kiwi cheesecake with Oreo crust… I have tried and kept the sugar as less as possible. The cream used here is not full-fat whipping cream instead I have used medium fat cream. So I have done my best to bring you a slightly low-cal version.

Hubby & I got to eat cheesecake for 3 days in a row. So we were a happy bunch! I hope you enjoy this as much as we did.

No-Bake Kiwi Cheesecake with Oreo Crust

Yields: 6 mini cheesecakes

Ingredients:

For Oreo crust:

6-7 Chocolate Oreos
1 Tbsp melted unsalted butter

For the cheesecake:

1/3 cup fresh cream (medium fat 40%), chilled
1/2 cup cream cheese, softened at room temperature
1/4 cup caster sugar
1/2 tsp vanilla extract
1/2 kiwi, peeled and diced

For kiwi jelly:

1 Tbsp agar agar
1/4 cup hot water
1 kiwi, peeled and smoothly pureed
1 Tbsp caster sugar

For garnishing: Sliced or diced fresh Kiwi fruit

Directions:

Blend Oreos and melted butter in a food processor till fine crumbs form. Place 1 Tbsp of crumb at the base of the each shot glasses and press down firmly. Place glasses in refrigerator till you prepare cheesecake filling.
Whip cream cheese, sugar and vanilla extract till soft peaks form. Whip the cream in a separate bowl till the soft peaks form. Fold in together gently.
Remove shot glasses from the refrigerator. Equally divide cheesecake filling in all the glasses throwing in 2-3 pieces of diced kiwi in between the layers. Refrigerate for at least 2-3 hours.
In a microwave safe bowl, heat the water for 30 seconds and add agar agar to it. Mix thoroughly till agar agar dissolves completely. Add sugar and kiwi puree. Whisk till a thick paste forms. Top the shot glasses with approximately 1 Tbsp of jelly mixture and chill again for 2-3 hours or till jelly has set completely.
Serve chilled, each glass garnished with sliced or 2-3 diced cubes of fresh kiwi.

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17
Jun
2013

No-Churn Coffee and Nutella Ice-cream with Oreo Chunks

categories: Ice-creams, Summer

I am soooo thrilled to host a ‘No-Churn Ice-cream Week’ on my blog! This is going to be a first hand experience for me to be blogging around one theme throughout the week. Challenge accepted!

I love ice-creams and I love to experiment with different flavors which can be made without investing into an ice-cream maker. I bet you would too! I mean… come’on… who wouldn’t like a bowl full of this home-made goodness when it is so easy to whip up! Plus, you know what has gone into making of this ice-cream so perfectly safe for your kiddos! Give them as much as they wish to eat! 😉

Coming first in this series is Coffee & Nutella Ice-cream with Oreo Chunks… Oreos and Nutella are kids’ favorite and a kick of caffeine will make it gratifying for adults too.. So all in all it is a win-win-win for everyone!

The ice-cream has only 4 ingredients! Don’t believe me? Believe me!… Only 4 ingredients… Okay if you count few droplets of water as an ingredient then 5!

You might have all these ingredients already in your pantry so no extra trip involved to supermarket! So whip this up right away and surprise your kid with it when he is back from school, treat your hubby with it when he is returns from office or just pamper yourself!

Oh… Forgot to list another advantage! No extra sugar required to be added as Oreos and Nutella already have enough sweetness to it. Plus, the cream used here is medium fat so the resultant ice-cream is light and does not taste too rich. Soooo Deee-liish! 🙂

No-Churn Coffee & Nutella Ice-Cream with Oreo Chunks

Yields: around 20 large scoops of ice-cream

Ingredients:

3 Tbsp instant coffee powder
2 Tbsp hot water
2 Tbsp Nutella, at room temperature
500 ml medium fat cream (approx 40% fat)
20 Oreo cookies, chunks
(I used combination of choco-creme and plain sandwich Oreo cookies)

Directions:

In a large bowl, add hot water to instant coffee-powder and dissolve coffee completely. Add Nutella and cream to this and whip till you get a light, fluffy mix and soft peaks form in the mix.

Oreo chunks to this mix (In a zip-lock bag, add Oreo cookies and use roller-pin to form chunks). Fold in Spoon the mixture in a airtight container and freeze for 4-5 hours. Your ice-cream is ready to be gobbled up!

*Use electric whipper for your convenience and if your are whipping with hand, all the best, your muscle strength will be definitely put to test! 😉

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