Step by step homemade baking recipes
Today my guest host Paityn joins me on a Backpack Baking adventure! We are hiking to a local lookout in the Canadian Rocky Mountains where we use the Bemco Backpacking oven to make three different Oreo Mug Cakes. You can make these mug cakes in the microwave, or in a regular oven at home.
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First things first. Who doesn’t love mint and chocolate? If you don’t, move on- this cheesecake is not for you. There are two packages of mint Oreo’s in this dessert, and creme de menthe, so the mint flavouring is wonderfully present- not over powering so that you think you’re eating toothpaste, just perfectly paired with the chocolate and cream cheese.
Oreos and marshmallows make a great combination . . . who would have thought? I’m making these bars, which are super simple, as I have a big cake project in the plans, and you need to know how to make these before I get to the special video!
There is a lot of flexibility when it comes to these bars. You can add extra marshmallows, or extra cookies to change the way that the bars taste and feel. The more cookies you add, the crunchier the bars will be. And vise versa, the more marshmallows you add, the chewier the bars will be. I would also take a guess and say that mixing in a different flavour of sandwich cookie would be good too. Maybe any cookie would work!?! If you try that out, let me know!
Let’s talk Oreo’s.
Chocolate cookie wafers with a cream filling. Vanilla wafers with cream filling. Chocolate wafers with birthday cake cream filling. The list of Oreo flavours goes on and on! I wish we could get all of the flavours in Canada- actually, strike that, no I don’t, as then I would eat them! I found the Gingerbread Oreo’s on the shelf at Target this passed Christmas and they were so good! Paul hated them, so it worked out well for me. If you’ve been following me for a while, you will know that the Birthday Cake Oreo’s are my favourite! It’s the sprinkles.
Thinking up ways to make amazing cakes is my favourite part of being a baker. I’ve been wanting to make a Cookies ‘n Cream/Oreo cake for a while now and I was set on making it overflowing with cookies! My favourite part of an Oreo is the filling, so I knew that I wanted to make a creamy filling for the cake, but I wanted it to be light and fluffy as opposed to heavy like the cookie version.
The cake has three layers to it, two chocolate, and one vanilla, and each has chopped up Oreo’s floating around the batter. When the cookies bake, they soften up, so if you are worried about the cakes being crunchy, you can relax. No broken teeth will be had.
If you make this and take it to a party, you will be asked to bring it again, and again. So be warned.
So we roped Kelli into doing another video with us! It’s so much fun to be able to work on camera with friends and family. She has been an incredible support and says she likes doing the videos, so we’re booking her in when we can!
In this video you’ll see us make a deliciously fattening Oreo milkshake! I don’t think you could find a drink with more fat and sugar than this one! So if you’re on a diet, don’t watch it! I’m warning you.
Yes, you read that right. A huge chocolate chip cookie, stuffed with an Oreo cookie inside (double stuffed Oreo, I might add!)
This recipe has been ripping around the blogosphere, and I had to jump on the bandwagon. How could I not?! Combining two of the baking world’s greatest things into one huge treat is a MUST do!
I have to say, this particular chocolate chip cookie recipe has just the right amount of salt in it. This “sandwich” (aka glutinous delight) has that perfect sweet and salty aura to it. If you are a sweet and salty lover like myself, you will LOVE this recipe.
I wanted to make something unique for my Cakery’s table at the local Farmers Market for last weekend. A new cupcake table had been set up (in MY spot I have to add), so I wanted to have something unique to sell. My cupcakes have the glam factor to them that makes them the best cupcakes around, but sometimes, you need something novel to bring the people in!
These cookies definitely did the trick. I had one sliced in half, so people could see them from the aisle, and I can’t tell you how many times I heard “Is that a-? Oh! It IS an Oreo!” We sold out of these babies.
The original recipe for this delight comes from the Picky Palate, and if you haven’t been there before, go there now. NO, WAIT! Go when you’re done reading (and commenting) here first!
Oreo Stuffed Chocolate Chip Cookies
(from Picky Palate)
As usual, start by creaming together butter and sugars . . . ode to the Kitchen Aid. Let’s take a moment . . . . . . . . . . . . . . . . . . oh, how I love thee.
Next, mix in the eggs.
And the vanilla.
Then the dry stuff . . . yes, that is my near empty container of flour. Man does this job use a lot of flour and sugar! I’m forever buying it . . . and there is a thin layering of white sugar/flour dust on every single instrument in the kitchen!
Add in the chocolate chips.
Using a cookie scoop, arrange one ball, per cookie.
Next, place an Oreo on top of the original cookie dough ball, and then place another on top of the Oreo.
Gently squeeze the dough together and attach around the whole Oreo. It’s actually simpler than it sounds.
They should look something like these gigantic balls of delicious cookie dough!
Fresh from the oven . . . I’ve put in an Oreo to show you the size of the baked “sandwich”.
YUM! So good. I tried so save this sample version for the market the next day, but I couldn’t resist, and had to eat a half. I left half for Paul (seriously, I managed to resist it’s calls to me all day). I figure it’s all in the name of product research . . . I can’t sell something that I haven’t tried, right?
Here’s the link to the recipe. Thanks Picky Palate for “inventing” such a delightful treat.
