Double Stuff Oreo Ice Cream Cake

I’m still posting recipes from my last family gathering because I’d made so many recipes that I want to blog about that day.  I know my niece usually likes to have a Carvel ice cream cake for her birthday and I wanted to make the Biscoff Toffee Ice Cream Cake from Two Peas and Their Pod but I found out that my niece wasn’t thrilled with cinnamon and toffee, so I had to improvise.  I figured that everyone loves Oreo infused desserts and I made the substitution.  I also had the foresight to make two cakes because I had fifteen guests and I knew some would want seconds.

In this recipe I used Double Stuff Oreos.  Now I don’t know exactly when this occurred (I may be dating myself with this comment) but it seems to me that Double Stuff Oreo centers now have about the same amount creme as what used to be in regular Oreos.  Am I the only one that sees this?  And when did the half gallon ice cream containers go to 1.5 quarts?  Last I remember they had gone down to about 1.75 quarts.

Well this cake was such a hit that my sister-in-law commented that the cake was the highlight of her summer vacation.  I must say I was quite flattered but with the number of Oreos I used, this recipe couldn’t go wrong.  I believe this cake would be great for any occasion and especially for anyone who loves Oreo infused desserts.  It’s also quick and easy to prepare.

Enjoy.

Double Stuff Oreo Ice Cream Cake

Yield:  8 – 10 servings                Cook Time:  8 – 10 minutes

Ingredients

Crust:

  • 18 – 20 (1 2/3 – 2 cups) Double Stuffed Oreos, finely crushed – filling included
  • 1 tablespoon granulated sugar, optional (I skipped this since the Double Stuff Oreo centers add enough sweetness)
  • 4 tablespoons unsalted butter, melted

Cake:

  • 1.5 quarts vanilla ice cream, softened (I used Breyers French Vanilla)
  • 9 – 10 Double Stuff Oreos, roughly crushed in a ziploc bag – filling included

Topping:

  • 9 – 10 Double Stuff Oreos, roughly crushed into four or five pieces in a ziploc bag – filling included

Directions:

Step 1:  For the crust:  The Oreos are best crushed in a food processor.  If you don’t have one, you can substitute a blender or, as I did, a mini chopper that was included with my stick blender.  Combine the Oreos, butter and sugar (if using) into a medium to large size bowl.  Using a 10 inch springform pan, press the mixture into the bottom of the pan and as far up the sides as possible.  The mixture will only go about 1/2 to 1 inch up the sides of the pan.  Place the pan in a preheated 350 degree oven for 8 – 10 minutes.  The crust is done when it’s set and firm.

Step 2:  For the cake:  After the crust cools completely, soften the ice cream (I placed the container in the microwave for 30 seconds – it was a really hot day, so this was enough), combine it and the Oreos in a large bowl.  Add the mixture to the pan and smooth the top evenly throughout.  Place the remaining Oreos evenly over the top.  Line the bottom of the pan with aluminum foil to prevent leaks.  Place the pan in the freezer until refrozen.  This is best left overnight.

Step 3:  To serve, remove pan from the freezer.  Run a butter knife under hot water and run it around the perimeter of the cake to loosen it.  Remove the pan sides.  I served the cake directly from the springform pan bottom.  Use a sharp knife run under hot water to cut the cake.

Note:  This cake can be made a few days in advance.  My husband said it tasted better a few days after the party.  As you can see, I only got one picture of the very last piece before it was eaten.  Also, you can use a slightly different size pan.  I don’t have two 10 inch springform pans, so the second cake went into a 9 inch pan.

Enjoy!!!

Cake recipe adapted from Two Peas and Their Pod.

Cadbury Creme Egg Brownies

A few weeks ago, after Easter, the supermarkets were all selling leftover Easter candy at extremely discounted prices.  At first I wasn’t tempted but when the Cadbury Creme Eggs went down to $.10, I gave in and bought eight of them thinking I would use them in a cupcake recipe.  Instead I used them in this brownie recipe for Mother’s Day.  This recipe resulted in very gooey and chocolaty brownies – sounds good doesn’t it?  Well my sisters loved them.

The hardest part of this recipe is cutting the Cadbury Eggs, so it’s pretty easy and tasty.

Brownies with egg filling lined up.

Hot out of the oven.

Cadbury Creme Egg Brownies

Yield:  16 bars                Cook Time:  40 minutes

Ingredients

Brownie:

  • 1 package of your favorite brownie mix (my favorite is Ghirardelli – any flavor will do), prepared as directed

 Filling:

  • 8 regular size Cadbury Creme Eggs cut in half

Directions:

Step 1:  Preheat oven to 350 degrees.

Step 2:  Line an 8” by 8” baking pan with aluminum foil and spray with cooking spray.

Step 3:  Prepare the brownie mix as described on the package.  Pour half the brownie mix into the pan and smooth out on the bottom of the pan.

Step 4:  To cut the Cadbury Creme Eggs, you’ll need to find out where the filling settled.  I rolled the eggs gently across the table to see where they would rest with the heaviest portion on the bottom and then cut them in half across the top.

Step 5:  Place the Cadbury Eggs cut side up (i.e. the cut side up, so you can see the creme) in four rows, four across.  I placed them on a bias so they would fit better.

Step 6:  Pour the remaining brownie batter on top of the Cadbury Eggs.  There won’t be enough batter to smooth across the top of all the Cadbury Eggs and spaces between but during the baking process this will all even out.

Step 7:  Bake at 350 degrees for about 40 minutes.  The middle will still be gooey.  Cool for 15 minutes in the pan.  Use the aluminum foil to take the brownies out of the pan.

Step 8:  Cool completely before attempting to cut into 16 even squares.

Enjoy!!!

Slutty Brownies

I’ve been starting my tomato and pepper plants from seed and haven’t had much time to devote to baking involved recipes, so I was looking for a quick and easy recipe.  I’d found this recipe on the What’s Gaby Cooking blog (originally from the Londoner) and set it aside but it was a perfect time to try it.  I also found these brownies noted on a lot of other sites and I know why…  I brought a bunch of them to the office for my co-workers and they were gone by mid-morning.  I think the name intrigued them from the start.

I made the recipe a couple of times since the first time I baked it for too long because I kept testing it with a toothpick and it only came out clean after 65 minutes of baking (although my husband loved this crispier version).

Totally yummy.  Try it.

Slutty Brownies

Yield:  16 bars                Cook Time:  40 minutes

Ingredients

Cookie Dough:

  • 1 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1 1/2 cup white sugar
  • 2 eggs
  • 2 1/2 tsp vanilla extract
  • 2 1/2 cup flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups mini semi-sweet chocolate chips

Oreos:

  • 16 Double Stuff Oreo cookies

Brownie:

  • 1 package of your favorite brownie mix (my favorite is Ghirardelli – any flavor will do), prepared as directed

Directions:

Step 1:  Prepare the brownie mix as described on the package and set aside.

Step 2:  For the cookie dough, cream together the butter and sugars with a mixer.  Beat in the eggs and vanilla until entirely incorporated.  Add the remaining dry ingredients except chips and mix on low until incorporated.  Fold in the chocolate chips.

Step 3:  Preheat oven to 350 degrees.

Step 4:  Line an 8” by 8” baking pan with aluminum foil and spray with cooking spray.

Step 5:  Press half the cookie dough evenly across the bottom of the pan (next time I will try using the entire cookie dough recipe in the bottom of the pan).

Step 6:  Add a layer of Double Stuff Oreo cookies four across by four rows.

Step 7:  Top evenly with brownie mixture.

Step 9:  Bake for 40 minutes on the top rack of the oven.  Let cool at least 10 minutes before attempting to remove the brownies from the pan.  If serving warm, the center brownies will be very gooey, almost like the middle of a lava cake.  The ends will be firmer.  Cut into sixteen pieces.

Enjoy!!!

Recipe adapted from What’s Gaby Cooking (originally from the Londoner).

Double Cookies and Cream Kiss Cookie Bars

For Palm Sunday I had some family over for dinner and a good time was had by all.  To prepare I planned to perfect a Pandoro recipe I attempted for the first time last Christmas but I needed a fall-back dessert in the event that the Pandoro turned out poorly.  By the way the Pandoro was a success – you’ll see that recipe soon…

I had seen the Double Cookies and Cream Kiss Cookie Bars recipe on the Picky Palate site and they looked soooo good that I thought they would be perfect.  I found the new Hershey Kisses in Walmart a couple of weeks ago and had set them aside (so they wouldn’t get eaten) until I was ready to make the bars.

I was right, my head taste tester thought they were fantastic!  They’re sweet and full of Oreo pieces.

After mixing is competed.

Line up the kisses.

Ready for the oven.

Hot out of the oven.  Ready, set, eat.

Double Cookies and Cream Kiss Cookie Bars

Yield:  16 bars                Cook Time:  25 – 30 minutes

Ingredients

  • 1 stick butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 cups all-purpose flour
  • 1 egg
  • 1 cup mini chocolate chip
  • 12 Oreo Cookies, broken into pieces (if using Double Stuff Oreos, possibly use 9 cookies)
  • 25 Cookies and Cream Hershey’s Kisses

Directions:

Preheat the oven to 350 degrees.  Line an 8 by 8 inch baking pan with aluminum foil sprayed with cooking spray.

Stir butter and sugars in a medium bowl at least 2 minutes.  Combine egg and vanilla into the sugar mixture.  Add dry ingredients and chips to combine.  Finally add the Oreos and stir to combine.

Press 1/3 to 1/2 of the dough into the pan.  Arrange the kisses in 5 by 5 rows on the dough.  Gently press the remaining dough on top of the kisses.  Cover as best you can and press gently.

Bake for 25 – 30 minutes.  Cool 30 minutes before cutting into squares.

Enjoy!!!

Recipe barely adapted from Picky Palate.