Search Results for: Oreos
I have a confession to make. I’m a hoarder. No, not one of those crazy hoarders that you see on the show actual TV show Hoarders (no offence to anyone reading this who is!). I’m a hoarder of baking stuff. Mainly things like chocolate chips, M&M’s, Jello, Oreos, marshmallows, etc. Things that I see on my travels that I can’t get in the UK, so when I see them I kind of go into this panic buying mode as if I will never ever see them again. So then I buy them. And then they sit there. On my baking shelf waiting to be used. Sometimes for months and months.
I call these the Ultimate Peanut Butter and Chocolate Chip Cookie. They’re amazing. I love them. And I think you’ll love them too!
UK residents!!! I realise that this recipe’s main ingredients are sourced from the US, but you can also get them here now in the UK at your local supermarket. They won’t be the mini versions of the peanut butter cups and pieces, but YOU CAN BUY the regular and small sized versions of Reese’s Peanut Butter Cups, and the regular sized Reese’s Pieces at Sainsbury’s, Tesco and Asda. It’s fine to use regular sized peanut butter cups, just cut them into smaller chunks (approx 9 pieces). If you’d prefer to use the mini Reese’s Peanut Butter Cups that I used you can buy them here and you can also buy Reese’s peanut butter chips similar to the ones I used here.
Made With Pink’s Ultimate Peanut Butter and Chocolate Chip Cookies
Makes 20 large cookies
3/4 Cup (210g) Smooth Peanut Butter (not natural)
1/2 Cup (115g) Butter, softened
1 1/4 Cups (250g) Brown Sugar
1/4 Cup (55g) Castor Sugar
2 Tbsp Milk
2 Tbsp Corn Syrup or Golden Syrup
2 tsp Vanilla
1 Cup Peanut Butter and/or Chocolate Chips
1/2 Cup Mini Reese’s Peanut Butter Cups
1/2 Cup Mini Reese’s Pieces
1. Preheat oven to 350ºF (180ºC). In a small bow combine the flour, baking soda and salt and set aside.
2. In a large bowl combine the peanut butter, butter, brown sugar and white sugar together. Cream together with an electric mixer until smooth. Beat in the eggs one by one. Add in the milk, syrup and vanilla. Stir the flour mixture from step 1 into the peanut butter mixture. Fold in the peanut butter and chocolate chips, Reese’s Pieces and peanut butter cups. Drop the dough onto an ungreased cookie sheet by 1/4 cup fulls and flatten slightly.
3. Bake for 8-10 minutes, or until edges are just slightly golden. Leave the cookies to cool on the cookie sheet for a few minutes to firm up before moving them to a wire rack to cool completely.
1 pkg Mint Oreo Cookies (~45 cookies)
1. Preheat oven to 350F. Insert liners into a medium cupcake pan.
1. In a large mixing bowl cream the butter and a 1/2 cup (65g) of the icing sugar together until well combined. Continue to add the icing sugar to the butter mixture 1/2 a cup at a time. Once the buttercream mixture starts to get a bit stiff, add the vanilla and mint extracts, and 2 tablespoons of the milk,. Repeat these steps until all of the icing sugar is incorporated into the butter mixture. You may want to add in more milk 1 tablespoon at a time until you reach your desired consistency.
• ½ baking sheets or a 13” x 18” jelly roll sheet (rimmed baking sheet)
• Mixer (optional)
• Offset spatula
• Regular spatula
• Pastry comb (optional)
• Spring form pan
• Cling wrap
• Parchment paper
• Gel, paste or liquid food coloring (optional)
YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
¾ cup/ 180 ml/ 3oz/ 85g Almond Flour/Meal – *You can also use hazelnut flour, just omit the butter
½ cup plus 2 tablespoons/ 150 ml/ 2? oz/ 75g Confectioners’ (Icing) Sugar
¼ cup/ 60 ml/ 1 oz/ 25g Cake Flour *See notes below
3 Large Eggs – about 5? oz/ 150g
3 Large Egg Whites – about 3 oz/ 90g
2½ teaspoons/ 12½ ml/ ? oz/ 10g White Granulated Sugar or Superfine (Caster) Sugar
2 tablespoons/ 30 ml/ 1oz / 30g Unsalted Butter (melted)
*Note: Instructions on how to make cake flour can be found here
2. Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)
3. On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )
4. Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
5. Fold in melted butter.
6. Reserve batter to be used later.
Patterned Joconde-Décor Paste
YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
14 tablespoons/ 210ml/ 7oz/ 200g Unsalted Butter (softened)
1½ cups plus1½ tablespoons/ 385ml/ 7oz/ 200g Confectioners’ (Icing) Sugar
7 Large Egg Whites – about 7 oz / 200g
1¾ cup/ 420ml/ 7¾ oz/ 220g Cake Flour
Food coloring gel, paste or liquid
2. Gradually add egg whites. Beat continuously.
3. Fold in sifted flour.
4. Tint batter with coloring to desired color, if not making cocoa variation
2. Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.
3. Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes
4. Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.
5. Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.
6. Cool. Do not leave too long, or you will have difficulty removing it from mat.
7. Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)
To prepare the mold for the Entremets I’d suggest using a piece of clear plastic such as an overhead transfer (I used a clear sheet of plastic from the scrap book store) and cut it so it’s higher than your pan. Line your pan with the plastic, and then begin lining it with your Joconde Sponge (which you will have cut whatever height you choose – traditionally the Entremet layer rises higher than the sponge), and line the bottom of the pan with the remaining sponge as I described at the beginning of my post. Set aside.
Brownie Chunk No Bake Cheese Cake Filling
Brownies of your choice, cut into small chunks. I used about 3/4 cup of brownie chunks, but use your own judgement.
16oz (455g) Cream Cheese (don’t use light, as it won’t work the same)
1/3 cup (75g) Granulated / Castor Sugar
1/2 cup (125ml) Whipping Cream or Double Cream
1/2 tsp Vanilla Extract
2. Whip the cream, and then fold the whipped cream into the cream cheese mixture so it’s fully combined. Fold gently though – you don’t want to loose all the air in the cream!
3. Very gently fold in your brownie chunks.
4. Pour the cheesecake mixture into your Joconde Sponge, and put into the fridge to set for about 30 minutes before moving onto the next filling.
1cup (250ml) Whipping Cream or Double Cream
1/2 cup (125ml) Chocolate (or regular milk if your not using a chocolate pudding)
2. Pour the pudding layer into your Joconde Sponge, on top of the cheesecake layer. Pop it back in the fridge to set for 15 minutes while you make the 3rd filling.
2-3 Tbsp Cocoa Powder
2 Tbsp Icing Sugar
1 cup Chopped Oreos
Anyway, back to the apples! For North Americans (more for Americans I’d say) caramel apples are a pretty traditional snack around Halloween. They come in every size and flavour imaginable, and have become pretty trendy lately with specialty stores selling nothing but gourmet caramel apples covered in everything from drizzled chocolate to crushed oreos and gummy bears. I decided to keep it simple and used finely crushed oreo crumbs and some cute milk and white chocolate stars.
14oz (400g) chewy caramel pieces
2 Tbsp (30ml) heavy cream
6 popsicle sticks