Thursday, January 6, 2011

Brownie Covered Oreos

These little creations... I had high expectations for them!  I had complete confidence that I could make brownie mix, dip an oreo in it, then bake it.  And I'm pretty sure I flubbed something up along the way because out of 36 (every oreo in package) or so "brownies", only 11 turned out.  I don't know what went wrong.  Maybe not enough non-stick spray.  Either way, the 11 were good.  And the crumbs of the other 25+ were good too.

Brownie Covered Oreos
Makes entire package of Oreos

1 brownie mix (or use your own brownie recipe)
1 package Oreos
White chocolate, melted for drizzle

  1. Preheat oven to 350F.  Prepare brownie batter according to package directions.  Leave in mixing bowl.  Dip Oreos in brownie batter then place in the bottom of cupcake tins that have been generously sprayed with cooking spray.  Bake for 12-15 minutes, until brownies are cooked through (doesn't take long).  As soon as you remove, take a plastic knife and run along edges, (this is very important so you get the cookie out with brownie not stuck to pan).
  2. Let cool for 5 minutes, remove, drizzle with melted white chocolate, sprinkle, and enjoy!
  • I sprayed generously.
  • I did not use plastic knife, I used metal one. 
  • Maybe that's where I went wrong...
  • I used the holiday peppermint oreos...yum!
 And in case you wondered what the scraps looked like...

Simple Stuffed Mushrooms

Simple Stuffed Mushrooms
Yield: 16 servings

2 lbs button mushrooms (approximately 50 mushrooms)
8 oz package cream cheese
8 oz package shredded parmesan cheese
3 green onions, chopped
1 lb sausage

  1. Preheat oven to 375F.
  2. Wash mushrooms and remove stems.  Chop stems.
  3. Cream together cream cheese, parmesan cheese, and onions.
  4. Cook sausage.  Once fully cooked, add in mushroom stems and cook until tender.  Pour sausage and mushrooms into cheese and onion mixture.  Mix well.  Spoon into mushroom tops and bake for 15 minutes until bubbly.  Remove from oven and allow to cool for 5 minutes prior to serving.
  • I used 1/3 less fat cream cheese.
  • I would have used turkey sausage, but the regular stuff was cheaper less expensive.
  • Assembled ahead of time, stored in fridge, baked when ready.

Wednesday, January 5, 2011

Chocolate Peanut Butter Fudge

Chocolate Peanut Butter Fudge

3 c sugar
3/4 c butter
2/3 c evaporated milk
1 tsp vanilla
6 oz semi-sweet chocolate pieces
7 oz jar Marshmallow Creme
1/2 c peanut butter

  1. Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup evaporated milk in a medium pot.
  2. Bring to full rolling boil, stirring constantly.
  3. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching.
  4. Remove from heat and stir in chocolate pieces until melted.
  5. Add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla. Beat until well blended.
  6. Pour into greased 13 X 9 pan.
  7. Repeat with remaining ingredients substituting peanut butter and spread over chocolate.
  8. Cool at room temperature and cut into squares.
Bakerella  is the best!

    Seven Layer Cookie

    Who doesn't love a nice toasty alcoholic beverage on Christmas?  And that's exactly what I made to take to our family Christmas gathering, 24 servings to be exact.  For 10 people.  And it disappeared.  Quickly.  Burp.  Excuse me.  (Sorry, no picture.  How can one balance a camera and a beverage at the same time?)

    3/4oz Godiva Liqueur
    3/4oz Coconut Rum
    1/2oz Butterscotch Schnapps
    1/2oz Partida Anejo Tequila
    1/4oz Frangelico
    1/2oz Baileys
    1/2oz Amaretto

    Garnish rim of a martini glass with crushed cookie crumbs.  Shake all ingredients in a shaker with ice and strain into a martini glass.
    • I couldn't find Godiva Liqueur (BevMo was sold out!), so I used Cask & Clevers Chocolate Temptations.  I have no idea how it effected the intended flavor, but it was still good!
    •  Um, I totally didn't mess with crushing cookies and rimming glasses.
    • Or shaking with ice.
    • Or straining into a martini glass.

    Thanks CakeSpy!