oreo

Bready or Not Original: Cookies and Milk Quick Fudge

Posted by Beth on Aug 7, 2019 in Blog, Bready or Not, chocolate, cookies, fudge, no-bake dessert, oreo | Comments Off on Bready or Not Original: Cookies and Milk Quick Fudge

Old-fashioned stovetop fudge is great. It’s also fussy, sometimes refusing to set or turning out gritty, and makes the cook babysit a hot pot to stir and stir. I’m all about quick fudges, especially during the Arizona summer. This Cookies and Milk Quick Fudge is especially nice because it has endless variations!

Choose a crisp, crunchy cookie from the store. Maybe on a good sale. In my case, I used Keebler’s Deluxe Grahams. A lot of Keebler’s cookies would work here–just don’t use the soft-baked ones.

Prep the cookies by chopping up a cup and a half. Freeze those bits; it won’t take long. From there, it takes just a few minutes to mix up the fudge.

The hardest part is waiting for the fudge to set for the next few hours.

This recipe makes a lot of fudge, but it’s easy to portion out. Slice it small, and keep it sealed and stored in the fridge!

Make this recipe time and again with different cookies. It could even be customized for the holidays or sporting events with the addition of differently colored sprinkles on top. Have fun with it!

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Bready or Not Original: Cookies and Milk Quick Fudge

This quick fudge is fast to prepare and ready to eat after a few hours of chilling. Use any variety of crisp, firm store-bought cookies here, like many of those made by Keebler. Chop up the cookies and spread them on a wax paper-covered dish to freeze, which won't take long at all. This recipe makes a lot of fudge, and it can keep for weeks if sealed in the fridge.

Course: Dessert

Keyword: fudge, no bake, quick fudge

Author: Beth Cato

Ingredients

• 1 1/2 cups chopped store-bought cookies frozen
• 3 cups white chocolate chips
• 14 ounce sweetened condensed milk can
• 3 Tablespoons mini chocolate chips

Instructions

• Line an 8x8 or 9x9 pan with foil and apply nonstick spray. Set aside.
• In a large microwave-safe bowl, heat the white chocolate and sweetened condensed milk in 30 second increments, stirring well after each bout, until it is melted and smoothed. Watch it closely!
• Quickly stir in the frozen cookies and pour into the prepared pan. Sprinkle chocolate chips on top and tap them into place. Refrigerate at least 2 hours. Use foil to lift fudge onto a cutting board to slice into small squares. Store in a sealed container in the fridge.
• OM NOM NOM!

Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

Posted by Beth on May 22, 2019 in Blog, blondies, Bready or Not, cake mix, chocolate, cookies, oreo | Comments Off on Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

I’m no baking snob. Cake mix has a place in my kitchen when I need quick-fix baked goods. This recipe for Oreo Thins Cake Batter Blondies is fantastic.

I made a different variation of this back on my old LiveJournal lo those many years ago. In that one, I used regular Golden Oreos as Oreo Thins didn’t exist yet.

Both styles of Oreos are great in this recipe. If you use Thins, use the entire package, chopped-up. For regular Oreos, use about 2 cups of chopped cookie.

There IS such a thing as too many Oreos in a recipe like this. They can overwhelm the batter and make everything (a delicious) crumbly mess when it’s cut. I speak from experience.

Use whatever kind of Oreo you want here. I used Oreo Thins Salted Caramel when I took these pictures. Use Golden Oreos, regular Oreos, or any seasonal remix–and choose different color sprinkles to match!

Sprinkles make everything better, right?

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Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

This super-simple recipe uses cake mix to bake up a delicious dish of blondies. Use an entire package of Oreo Thins, whatever flavor you fancy (Salted Caramel is great if available)! Regular Oreos are also fantastic for this recipe, but use only about 2 cups of chopped Oreos or they will overwhelm the batter. Adding chocolate chips is an option, too, depending on the Oreos being used; with some kinds it may make the bars too sweet.

Course: Dessert, Snack

Keyword: bars, cake mix, oreo

Author: Beth Cato

Ingredients

• 18.25 oz yellow cake mix
• 1/4 cup canola oil
• 1 egg
• 1/3 cup milk or half and half
• 1 package Oreo Thins crumbled
• 1/2 cup sprinkles
• 1/2 cup white chocolate or chocolate chips, optional

Instructions

• Preheat oven at 350-degrees. Line a 13x9 dish with foil and apply nonstick spray or butter.
• In a large bowl, mix together the cake mix, oil, egg, and milk. The batter should be thick. Fold in the Oreo Thins and sprinkles [and chocolate chips, if using].
• Pour into pan and even out. Bake for 25 to 30 minutes, until middle passes toothpick test. Cool completely. Use foil to lift contents onto cutting board to slice into squares. Store in a sealed container.
• OM NOM NOM!

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

Posted by Beth on Dec 20, 2017 in Blog, Bready or Not, chocolate, mint, no-bake dessert, oreo, pie | Comments Off on Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

If you need a dessert that is no bake and no fuss, here’s a pie recipe to come to the rescue: No Bake Chocolate Peppermint Pudding Pie!

This is chocolatey. Minty. Smooth. All the things.

The filling works with either graham cracker or Oreo crusts. You can’t go wrong with either, honestly.

There is something liberating about a good no-bake pie at this time of year. Oven space is at a premium–as is time. This pie comes together in about 15 minutes or so, depending on the speed of your burners.

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Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

This easy no-bake pie requires short cooking time on the stove to create a delicious dessert. A Bready or Not Original.

Course: Dessert, Snack

Keyword: chocolate, mint, no bake, pie

Author: Beth Cato

Ingredients

• 1 graham cracker crust or Oreo pie crust
• 2 boxes chocolate fudge pudding (NOT instant) or other chocolate pudding; 1.3-ounce
• 3 Tb cocoa powder sifted
• 1 teaspoon white sugar
• 2 1/2 cups milk
• 1 Tb vanilla extract
• 2 teaspoons peppermint extract
• 1 Tb butter
• 4 ounces Cool Whip about half small container
• crushed peppermints optional

Instructions

• Set out the crust so that it's ready.
• In a large saucepan at low heat, whisk together the two packs of chocolate pudding along with the cocoa powder, sugar, milk, and both extracts. Stir until it becomes smooth and thick, about 5 to 10 minutes.
• Turn off the heat and add the pat of butter, whisking until the pudding is silky. Pour everything into the pie crust.
• Allow to cool for a few minutes, then place it in fridge to set overnight (or place in freezer for a few hours, then set in fridge to thaw a few hours more).
• Cover the top with Cool Whip. Adorn individual pieces with peppermint bits, if desired.
• OM NOM NOM!

Bready or Not Original: Peppermint Oreo Truffle Brownies

Posted by Beth on Nov 29, 2017 in Blog, Bready or Not, brownies, chocolate, oreo | Comments Off on Bready or Not Original: Peppermint Oreo Truffle Brownies

If you’ve ever had Oreo Truffles–those luscious bon-bons of pulverized Oreo encased in chocolate–you’ll love my original take, which is a heck of a lot easier and prettier, too.

The original Oreo Truffles always irritate me because I can never get a nice, smooth chocolate covering on the balls. You’ll see what I mean next month when I feature a different take on such truffles.

Therefore, I removed the balls from the equation. This recipe has a brownie base, topped with an Oreo-cream cheese mix, then topped with a ganache. Oreo crumbs and peppermint bits give it a showy finish.

No dipping balls in chocolate for an hour. No mess everywhere. This recipe is easy-peasy.

Plus, the cut-up bars will keep for as long as a week if they are sealed in the fridge. That makes them convenient to make-ahead for holiday gatherings… and lets you finish them off at your leisure afterward.

You can use a number of different kinds of Oreos here, too. Mint Oreos are great, but regular Oreos are fine if you add some extra peppermint extract. You can use all-chocolate kinds of Oreos–even the new Thin Oreo version–but I don’t advise using Double Stuf. You do want a lot of cookie crumbs.

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Bready or Not Original: Peppermint Oreo Truffle Brownies

This Bready or Not original remakes traditional Oreo Truffles in a brownie bar form that's a lot more convenient to make. *Note that original or all-chocolate Oreos or even new Thin Oreos may be used; just add another 1/2 teaspoon peppermint extract to either the Oreo layer or top chocolate layer. However, don't use Double Stuf. You want more cookie crumbs!

Course: Dessert, Snack

Keyword: bars, brownies, chocolate, mint, oreo

Author: Beth Cato

Ingredients

brownie base

• 1 cup unsalted butter 2 sticks, softened
• 2 cups white sugar
• 4 eggs room temperature
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/2 tsp salt
• 1/2 cup unsweetened cocoa sifted
• 1/2 tsp espresso powder optional but awesome
• 1 1/3 cups all-purpose flour

Oreo layer

• 1 package Cool Mint Oreos* or Peppermint Oreos
• 8 ounces cream cheese 1 block, softened

topping

• 10 - 12 ounces chocolate chips mint, semi-sweet, dark, or milk; add more peppermint extract if desired
• 1/4 cup crushed peppermint bits

Instructions

• Preheat oven at 350-degrees. Line a 9x13 pan with aluminum foil and coat with nonstick spray or butter well.
• In a mixing bowl, cream together the butter and sugar. Add eggs, followed by the two extracts, salt, cocoa, and flour. Don't overbeat.
• Pour batter into the prepared pan. Bake for 22 to 27 minutes. Cool completely.
• While the brownies are cooling, make the Oreo truffle layer. Crush Oreos in a food processor or by putting them in a sealed gallon bag and smashing them with a rolling pin until rendered to crumbs.
• Reserve 1/4 cup of Oreo crumbs for topping. Place the rest of the crumbs in a large bowl, and use a big spoon to mash the Oreos into the softened cream cheese until the color is consistently black.
• Smooth the Oreo-cream cheese mix atop the cooled brownies, using an offset spatula to get right to the edges.
• To finish off the truffles, melt the chocolate either on the stovetop or in the microwave, and pour it over the Oreo layer. Smooth it out evenly. Immediately top with the reserved Oreo crumbs and peppermint bits.
• Refrigerate until set, about 15 to 20 minutes. If it's too soft, and it will smear when cut; too hard, and it will crack. Use the foil to lift the brownies onto a cutting board, then slice into bars.
• Store in a sealed container in the fridge, with waxed paper between the stacked layers. Keeps for at least a week.
• OM NOM NOM!

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Bready or Not: Oreo and Caramel Cake Batter Brownies

Posted by Beth on Jun 15, 2016 in Blog, Bready or Not, brownies, cake mix, chocolate, oreo | Comments Off on Bready or Not: Oreo and Caramel Cake Batter Brownies

If you need a fast chocolate fix, I have the recipe for you.

This uses cake mix as a base for decadent brownies. If you don’t have caramels, chop up some candy bars. Use full-size Oreos or break up some other kind of cookies. Just let caramel and chocolate, in some form, get cozy.

After you combine everything, this bakes up in about 20 minutes. It smells like heaven, too. A heaven oozing with chocolate.

These bars end up chewy and mild. If you want deeper flavor, use dark chocolate.

This is a Bready or Not Original, too. I modified it from my Golden Oreo Cake Batter Blondies.

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Bready or Not: Oreo and Caramel Cake Batter Brownies

Use cake mix as a base to create quick, chewy brownies! Customize with whatever chocolate or candy you have handy, but you can't go wrong with caramel and Oreos. A Bready or Not Original.

Course: Dessert, Snack

Keyword: bars, brownies, cake mix, chocolate, oreo

Author: Beth Cato

Ingredients

• 1 box devil's food cake mix
• 1 teaspoon espresso powder optional but awesome
• 1/4 cup canola oil
• 1 egg room temperature
• 1/2 cup milk or half & half
• 1 cup chocolate chips
• 5 ounces Caramel Bits or chopped caramel
• 8 ounces Mini Oreos or chopped Oreos, some reserved for top

Instructions

• Preheat oven to 350-degrees. Line a 9x13 pan with foil and apply nonstick spray or butter.
• Combine first three ingredients in a large bowl. Add egg and milk. Fold in the chocolate chips, caramel pieces, and Mini Oreos.
• Pour into prepared baking pan. Add the reserved Oreos on top. Bake for 20 minutes, or it until passes the toothpick test.
• Allow to set for at least 30 minutes before cutting into squares.
• OM NOM NOM!

Bready or Not: Cookies and Cream Chocolate Pie

Posted by Beth on Sep 2, 2015 in Blog, Bready or Not, chocolate, no-bake dessert, oreo, pie | Comments Off on Bready or Not: Cookies and Cream Chocolate Pie

Here’s a no-bake, super-easy pudding pie that perfect for summer.

You can go hardcore with this and make your Oreo crust from scratch. Me? I’ve done that before, but honestly, I prefer the store version for both taste and ease of use.

The chocolate flavor here is great because it’s neither weak nor strong. If you want to amp it up, heck, that’s easy to do with more chocolate topping. When I made this for my folks, my brother thought it was even better with dulce de leche added to individual slices. It made it taste kinda like a Twix with that caramel-chocolate thing going.

I used mini Oreos for everything in this recipe. They chop up easily to throw in and I can often get them on sale for about a buck. Plus, my son loves eating the leftovers!

This is the perfect pie for a potluck or to stash in the fridge to slice up and cool off on a hot summer day.

Modified from Inside Bru Crew Life.

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Bready or Not: Cookies and Cream Chocolate Pie

A quick no-bake pudding pie with a mild chocolate flavor.

Course: Dessert, Snack

Keyword: chocolate, cream cheese, no bake, oreo

Author: Beth Cato

Ingredients

• 1 Oreo pie shell store bought or homemade
• 4 ounces cream cheese softened; half a box
• 1/3 cup confectioners' sugar
• 3 cups Cool Whip divided
• 2/3 cup Oreo cookie chunks
• 3.9 ounce instant chocolate fudge pudding mix
• 1 cup chocolate milk
• 10 - 15 mini Oreo cookies
• hot fudge squirt bottle or dulce de leche topping, optional

Instructions

• Set out the Oreo crumb pie shell so it is ready to be filled.
• Beat the cream cheese and powdered sugar together and fold in about 1/2 cup of Cool Whip. Stir in the Oreo chunks. Spread everything in the bottom of the crust.
• Using the same bowl or a new one, whisk together the pudding mix and chocolate milk. Fold in 1 cup of Cool Whip. Spread this as your second layer.
• Top off the pie with the remaining Cool Whip. Add mini Oreos around the edge or even crumble some for the top, if you wish. If you have squirt bottles of chocolate or dulce de leche, add some swirls or cross-hatching to the top.
• Chill pie at least two hours before serving. Keep refrigerated thereafter.
• OM NOM NOM!