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Monthly Archives: January 2012

Oreo Stuffed Chocolate Chip Cookies

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If you made the dessert I posted earlier, Slutty Brownies, you may have some leftover cookie dough and Oreos. I know I did. What to do? What to do? Oreo Stuffed Chocolate Chip Cookies! I’ve had this “recipe” in my head since a friend mentioned he had read about it on the internet and thought I should give it a try. Okay, so it really isn’t a recipe so much as an idea/method. It’s worth giving it a try because they really are quite good. Be warned: you really won’t get all that many cookies out of doing this due to the amount of cookie dough it takes to cover an Oreo. Having said that, you don’t need more than one of these cookies to satisfy any craving.


  • Bag of Oreos (you won’t need a whole bag)
  • Chocolate Chip Cookie Dough (use your favorite recipe)

Preheat oven to 375 degrees. Make a batch of chocolate chip cookie dough. Chill about 30 minutes (it will make it easier to work with but don’t chill it TOO long). Take a spoonful of cookie dough and place it on top of an Oreo. Place another spoonful on the bottom. Now seal it up around the Oreo. This may be a little time consuming and messy but it is worth it. If your Oreo breaks, who cares? Place cookie on parchment lined cookie sheet and bake for about 8-10 minutes.


Slutty Brownies

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I have no idea why these brownies are called “Slutty Brownies.” If you look at them twice you won’t be able to fit into your skinny jeans, eat one and there is no way you’re going to be able to slither into that slinky thing you like to wear clubbing on Friday night. They should probably be named “Walk of Shame Brownies.”

Whatever the name, I made them. I don’t do slinky and I don’t go clubbing so I don’t care. I originally saw the recipe on Pinterest but it called for boxed stuff and we all know how I feel about that. So, I reworked it a bit using my recipes for Disgustingly Rich Brownies and Chocolate Chip Cookies. The Oreos came from the bag (I do buy some pre-made things). I confess, I used Double Stuf Oreos. You don’t need a whole bag of Oreos and you won’t use the whole recipe for Chocolate Chip Cookies. If you have a husband like mine he’ll take care of disposal of both or just save what you have left and use for later.

Slutty Brownies


  • Brownie layer: I used my Disgustingly Rich Brownie recipe but whatever recipe will work that makes a 9×9 pan.
  • For the Oreo layer: 1 package of Oreo (regular stuffed or double stuffed)
  • For the Cookie Dough layer: Whatever Chocolate Chip Cookie recipe is your favorite

Mix together brownie batter according to the recipe.

Mix together the Cookie Dough.

Pre-heat the oven to 350 degrees. Line the bottom of a 9×9 baking pan with tin foil and then spray the tin foil with a layer of baking spray. Layer 1/2 of the cookie dough on the bottom of a 9×9 baking pan, pressing down to form the bottom of the brownies. Reserve the remaining cookie dough to be used to make cookies later in the day. Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do. Pour the brownie batter on top of the oreo layer.

Bake for 40-45 minutes. Test with a knife to see if the center is done. Let the brownies rest before serving. Cut these brownies into small servings. A little goes a LONG way.

C’est tres fantastique

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Don’t judge the title… I made my French teacher weep in high school and my college professor just gave up.

Mmmmm… French Toast. So delicious and a great way to get rid of the loaf of French bread hardening on my counter. Also, I had a hankering for baked French Toast. Tonight’s dinner? Breakfast for dinner!

This recipe calls for an 8-hour-rest-period for your French Toast but I was making it for dinner and I didn’t decide that until I got home from church/vestry meeting so it was closer to a 3-hour-rest-period. Whatevs. As long as the bread gets a chance to relax and soak-up the egg-milk mixture we’re good.

I don’t make any claims that this recipe makes for a heart or blood sugar healthy dinner. But pair it with bacon and oh my goodness it makes a psyche healthy meal.

Baked French Toast

  •          1 loaf French bread, cut in 1 inch slices (I didn’t have/use a whole loaf)
  •          6 eggs
  •          2 cups milk (throw some cream in there and live a little)
  •          2 teaspoons vanilla extract
  •       ¼ teaspoon ground cinnamon
  •        ¼ teaspoon nutmeg
  •          ¾ cup butter
  •          1 1/3 cups brown sugar
  •          3 tablespoons light corn syrup

Prepare a 9×13 baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread slices, cover, and refrigerate 8 hours or overnight.

Preheat oven to 350 degrees. Flip bread in egg mixture. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.

Bake in preheated oven, uncovered, for 40 minutes. Flip bread halfway through baking.

7-Up Biscuits… You read that correctly

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We’ve chatted about what a carb-filled household I live in,  correct? If not, consider yourself told. The cardinal rule of cooking is that I may make whatever I want for dinner as long as there is a bread so the hubs has something to eat. So, I have a vast stash of starch recipes and I’m always trying new ones. And the Hy-Vee bakery and I spend a lot of time together.

I found this recipe whilst trolling on Pinterest and was intrigued. I don’t have a whole slew of biscuit recipes so I was up for adding to the collection. And how can you not be intrigued by a biscuit recipe that calls for 7-Up? I mean, really!

This was my first time baking with Bisquick but I understand you can make your own if you are so inclined. I might be inclined because this recipe was easy, fast, and pretty darn good. All of which makes it a likely companion to week-night dinners.

7-Up Biscuits
  • 2 cups Bisquick
  • 1/2 cup sour cream
  • 1/2 cup 7-Up
  • 1/4 cup butter
Preheat oven to 450 degrees. Melt butter in 9×9 pan. Just dice the butter up and throw the pan in the oven while it is preheating.
Mix sour cream, Bisquick and 7-Up. The dough will be very sticky. On a floured surface, pat dough out and cut into biscuits. Place biscuits in melted butter and bake until golden brown, about 12-15 minutes.

Chicken & Noodle Casserole

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Chicken and noodles is quite possibly one of the best comfort food items I can think of. After a long week I love to put this dish together. It somehow makes everything seem a little cozier. It has been a little chilly this week and boy has the week been long so Thursday night (my Friday) this dish was a must-have.

I don’t think there are any necessary notes. This recipe is fairly simple and straightforward. Enjoy!

Chicken & Noodle Casserole


  •             ½ onion, chopped
  •             2 garlic cloves, minced
  •             1 tablespoon olive oil
  •             1 1/2 pounds chicken breasts, cut into cubes
  •             1 (14.5 ounce) can chicken broth
  •             1 1/2 cups chopped carrots
  •             2 celery ribs, chopped
  •             ½ cup peas, frozen
  •             Poultry seasoning
  •             3 tablespoons butter
  •             3 tablespoons all-purpose flour
  •             salt
  •             pepper
  •             1 1/2 cups milk
  •             8 ounces wide egg noodles, cooked and drained

Prepare egg noodles.

In a saucepan, saute onion and garlic in oil until tender. Add chicken; cook until no longer pink. Add the broth, carrots, celery and seasoning. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Add to egg noodles. Add frozen peas.

In saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken mixture and noodles. Mix.

Transfer to a 3-qt. baking dish. Bake, uncovered, at 350 degrees for 15-20 minutes or until bubbly.

Mocha Brownie Bites

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One of the big fads in the baking world appears to be cake pops or cake balls. I’ve never made them because most of the recipes call for boxed cakes and canned frosting. That and I’m not sure why I need to eat my cake from a stick. But you know what I do like? Brownies (real ones). And espresso. Voila! We have mocha brownie bites!

Note: These little snacks are very chocolately and VERY espresso-ey (it’s a word now). If you do not like coffee you will not like these. But the concept still stands, just use some other liquid you do like… bourbon for instance. Espresso just happens to my stress-induced-go-to drink.

Mocha Brownie Bites


  • 1 pan brownies, I used my Disquistingly Rich Brownie Recipe
  • 1/2 cup espresso
  • 1/4 cup powdered sugar (or anything to roll bites in)

Break brownies into chunks and place in mixer. Start mixer and slowly drizzle espresso over brownies, mix until incorporated. Chill for about 30 minutes. Roll in powdered sugar.

Brownie Bake-off Part 2

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I posted my first brownie recipe (Disgustingly Rich Brownies), which is my go-to when I’m craving brownie batter. This recipe is my go-to for the best brownies. There is a whole lot of chocolate in this recipe and the combination of the different forms of chocolate is what makes this recipe deep and amazing.

Notes: If you are not a coffee drinker don’t be alarmed by the addition of espresso. Coffee deepens the chocolate flavor and you will never notice its presence in this recipe. Also, if you do not have an espresso machine you can use 1 ½ teaspoons instant espresso with ½ cup plus 2 teaspoons boiling water. If there is just too much chocolate here for you (shame on you!) you could skip the addition of chocolate chips at the end. Also, if you want to be a bit more of a chocolate connoisseur use chopped bittersweet chocolate rather than chocolate chips.

This recipe is a variation of a brownie recipe that I received from Cook’s Illustrated to test for them.

 Soft and Chewy Brownies


  • 1/3 cup cocoa
  •  ½ cup espresso
  •  3 ounces unsweetened chocolate, chopped
  • ½ cup vegetable oil
  •  2 large eggs
  • 3 egg yolks
  • 2 teaspoons vanilla
  • 2 ½ cups sugar
  • 1 ¾ flour
  • ½  teaspoon salt
  • 4 ounces chocolate chips or chopped chocolate

Preheat oven to 350 degrees. Prepare 9×13 pan by lining with foil (allow some overhang) and spraying with non-stick cooking spray.

In large bowl whisk cocoa, espresso and unsweetened chocolate until chocolate is melted. Whisk in oil (mixture will look curdled). Add eggs and vanilla to chocolate mixture and whisk until smooth. Whisk in sugar, then add flour and salt and mix until combined. Fold in chocolate chips.

Scrape batter into prepared pan and bake until a toothpick comes out with a few moist crumbs, about 25 to 35 minutes.

Cool brownies in pan for 10 minutes, then remove brownies (using foil) and cool completely (about 2 hours) on wire rack.