OOC stands for out of control. These brownies are that. Pretzel crust, cookie dough, Reese’s Peanut Butter Cups, Heath bit brownie batter.
Rich, decadent, over the top, these brownies will cure any sweet tooth craving you have. Happy March 1st! It’s my birthday month! So all month-long I will be posting obnoxiously sweet treats. Alright let’s be honest I always do. LOL
Perfect Chocolate Chip is the recipe I used for the cookie part of these brownies. I already had some in the freezer. I absolutely love freezing cookie dough it makes it easy to have cookies in minutes. Or easy to create a fun crazy dessert like this one. Feel free to make someone fresh, use some store bough cookie dough or get some out of the freezer!
1/2 cup SCHARFFEN BERGER Natural Unsweetened Cocoa Powder
1 1/4 cup sugar
2 large eggs, at room temp.
2 tsp vanilla extract
pinch of salt
3/4 cup all purpose flour
1/2 cup Heath bits
2 cups cookie dough (make your own, use bought or take some out of the freezer)
16 mini Reese's Peanut Butter Cups
Preheat oven to 350F and line a 9X9 baking pan with foil and spray generously with cooking spray.
Melt 1 stick of butter and mix in crushed pretzels. Press evenly into the bottom of the prepared pan.
In a double broiler or a large bowl that can sit on top of a saucepan melt 1 stick of butter and the chocolate chips. (You want the bowl to sit on top of the saucepan- the saucepan should have a little bit of water on low-medium heat. You do not want to bowl to touch the water) Cook until just melted. Using a dishtowel take the bowl off of the saucepan and whisk in the cocoa powder. Set aside for a few minutes to cool.
Whisk in sugar. Add eggs one at a time then vanilla and salt. Fold flour in, do not over mix. Fold heath bits in. Set aside.
Press cookie dough on top of pretzel crust, layer Reese's and pour brownie batter on top. Cook for 35-45 minutes until toothpick inserted comes out clean (no brownie batter on it)
The pretzel crust will be crumbly but add's a beautiful flavor and nice texture to these brownies.
So ice cream. I love it but I am not in love with it. I am in LOVE with it when it is paired with a fresh apple pie or a warm chocolate chip cookie. But by itself most of the time I can take it or leave it. But this ice cream my friends I took it!
Soo creamy and dreamy. Inside of the ice cream are Golden Oreo’s, cake mix and sprinkles. The Oreo’s kept a crunch which was my favorite part. So often cookies & cream ice cream the Oreo’s have gone soft and chewy. Maybe because this was so fresh. I don’t know but it was amazing.
The sprinkles of course added flair to a white ice cream. So fun and pretty to look at.
How can you not smile?
In a small bowl combien condensed milk, dry yellow cake mix, sprinkles and crushed Golden Oreo’s.
Whip heavy cream until stiff peaks are formed.
Fold condensed milk mixture into cream.
Make sure to scarpe the bottom of the bowl to completely combine everything.
Transfer mixture to a sealed container and freeze for at least 6 hours. Take out of the freezer and enjoy! This ice cream is rich, creamy and fabulous!
I added some extra Golden Oreo’s each time I enjoyed this creamy ice cream.
This recipe is easy, breezy, beautiful, creamy and tasty. You will LOVE this cake batter golden oreo ice cream 🙂
Lately, I have been testing out recipes with oat flour. Blend up some old fashioned oats into a dust/flour like texture and substitute in the recipe. I was skeptical as to how the banana bread would turn out. But this oat flour banana bread was a lovely treat.
The Oat Flour Banana Bread was spectacular. More than I dreamed it could be. Moist, dense but not super dense. There were oat flavors in the background but it didn’t take over the banana bread flavor. I will definitely make this again.
Great for people who are Gluten Free or if you want to make a healthy version of banana bread.
So as of late I have been kind of obsessed with chocolate chip cookies. Okay I lied it’s not as of late, it’s as of always. But oat flour I have been interested in lately. I made some oat flour banana bread. I just poured some old fashioned oats into a blender and mixed until it was flour type mixture. And the banana bread turned out fantastic so I thought it was only right to begin experimenting in the kitchen with oat flour. And why not experiment with a classic that I love so much? Oat flour chocolate chip cookies?
I did not substitute all of the all-purpose flour for oat flour- I did half and half. I also did not blend the oats as well as I should have. Hey I was in a hurry and needed a cookie!!
I really did enjoy these cookies. The oat flavor was there but not over powering. I think I might make some monster cookies with oat flour! I also used new Hershey Baking Melts- huge chocolate discs. They worked great!
Preheat oven to 375F and if using one line your baking sheet with a silpat liner.
Whisk the flour and baking soda together and set aside.To brown the butter cook the butter over low to medium heat. Swirl it every so often. The process will take around 5 minutes.
Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y.
Pour the brown butter into the bowl of an electric mixer or a heatproof bowl. Mix in the last 4 tablespoons of butter. Mix until completely dissolved in the brown butter.
Add in the brown sugar, granulated sugar, salt, and vanilla extract. Mix until fully combined. Add in egg and egg yolk until combined about 30 seconds. Let sit for 3 minutes and mix for 30 seconds again. Repeat the process 2 more times.
Mix in the flour mixture until fully combined. Fold in chocolate chips.
Place dough on prepared baking sheet, I clumped my dough into 2 tbsp-ish mounds. I don't roll the cookie dough into a ball, instead make it taller. This creates a thicker cookie
Bake for 9-12 minutes or until golden brown but still look a bit under cooked.
This recipe got lost amongst a 100 other drafts. And I don’t know how? Well I do it was Christmas time and I was baking up a storm..literally! I couldn’t control myself. I was baking this, that and everything. Everyday! Including this delicious Salted Caramel Banana Bread!
Anyways this was truly one of my favorites. Salted caramel my new found love swirled in a delicious classic banana bread. This is spectacular and easy. Feel free to use your basic banana bread recipe and just add some salted caramel in it or try this one below. I can speak for this recipe it is moist, banana-y and caramel-y.
This was the “regular” banana bread.
And this my friend was the salted caramel drenched banana bread. Both delicious but this loaf had a little more sparkle to it 😉
The salted caramel was throughout the whole loaf, you never felt gipped of salted caramel!
Once again I found myself looking at over ripe bananas. So full of brown speckles that it was just a brown banana at this point. Mushy and brown they look disgusting. But disgusting looking bananas are the BEST for making banana bread. Older bananas are sweeter than fresh ripe green/yellow bananas.
I wanted to re create the Biscoff Banana Bread I made last year. This time I added some greek yogurt a 4 tbsp of butter and I swirled cookie butter in. (Trader Joe’s brand “biscoff”) This banana bread was all I was looking for.
Sweet, dense, moist and not overly chocolatey. The banans still shined through.
This banana bread is quick and easy to whip up and the flavors will make your tastebuds do a dance! 🙂
Coffee Cake is a funny thing to me. It's a cake with no coffee? Doesn't really make sense to me. I grew up with English coffee cake which was a cake made with coffee and an icing with coffee. That sounds right to me.
Even though the name doesn't make sense, eating this sure does!
I decided to make American style coffee cake. This recipe is great. The cake is moist and dense but fluffy too. The crumble is amazing. I absolutely love the edges where the crumble is hard and chewy!
Perfect for weekend breakfast, with coffee, or an afternoon snack with a cup of tea!
This recipe has lots of buttery sugary goodness on top.
I could barely control myself from not eating half of this mixture right then. But I controlled myself for the good of the other people who would be eating this later on. How nice am I ? 😉
I have a SLIGHT obsession with Oreo’s. I absolutely LOOOVE Oreo Cookie Shakes. But let me tell you there is only one good Oreo Cookie Shake and it is from Jack in The Box! Most places blend the Oreo’s into the vanilla ice cream but Jack in The Box keeps the chunks of the Oreo’s in it. Which is why I am obsessed…and my sister too.
I am also obsessed with cream cheese. It makes EVERYTHING better. Including Oreo crumbs. Then dip those two in milk chocolate. Hello welcome to Heaven!!
Place the Oreo's in a food processor and crush them to a fine crumb. Set aside ½ a cup of the crumbs.
In a large bowl mix together the room temperature cream cheese and Oreo crumbs.
Line a baking sheet with wax paper. Roll Oreo/Cream Cheese mixture into small balls and place on baking sheet.
Let them sit in the fridge for at least 30 minutes to harden.
Once the balls are hardened begin to melt chocolate. Pour chocolate chips into a microwave safe bowl.
Melt chocolate chips on 50% for 1 minute. Take out and stir chocolate chips. Keep microwaving in 10 second intervals. Watch carefully because you cannot go back from burnt chocolate.
Using a skewer or toothpick dip the hardened Oreo balls into the melted chocolate. Place back on wax paper. I did about five at a time then I would sprinkle the left over Oreo crumbs on top then move on to more dipping. Let set and devour! Keep in the fridge.
Last week I went on a road trip to Santa Barbra with my 3 of my best girlfriends. Life has been a rollercoaster over the past month. I was super busy all week so when Friday rolled around I was SOO excited to get out-of-town.
Friday morning I was running around town getting a car wash and stopping by Ralphs to get some ingredients for my road trip snack! I of course picked up some White Cheddar Cheeze It’s because those are just SOOO freaking delicious! LOVE LOVE LOVE! So I had my savoury/salty snack now I needed my sweet snack. I love cake batter themed desserts so when I saw Cake Batter Puppy Chow floating around Pinterest I knew I HAD to make these.
There were a few different recipes so I kind of made up my own version. Most recipes called for a lot of yellow cake mix and powdered sugar but when I made it the amount most recipes suggested was WAY too much. This recipe worked out good 🙂
In a bowl microwave the white chocolate chips on 50% power for 1 minute. Then microwave in 15 second intervals. Keep stirring the chips each time you check. Be careful not to over cook because there is NO going back :/
In a large zip-loc bag pour in the chex cereal, powdered sugar, sprinkles and yellow cake mix. Close bag and shake well.
Pour the melted chocolate into the back and shake well. My bag broke and I then poured everything into a fresh bag. You could also try using a big Tupperware container.
After it was all mixed together I added a few more sprinkles just for fun 🙂 Enjoy!