Cookies & Cream Rice Krispy Treats

I made these cookies and cream rice krispy treats treats last Sunday for Devon and three of his football buddies that were coming over for dinner and to spend the night. To say that the boys liked the treats would be a huge understatement.  They tore into them and had eaten all but four of the treats by the following morning.  I know you’re thinking well, it was four boys but they didn’t start eating the treats until after 8:30pm and they also each had a piece (or two) of the ice cream cake I made!  (That post soon to come.)

While I didn’t follow her recipe I did take inspiration from Culinary Concoctions by Peabody.  I initially was going to give it to you but instead I’m just going to tell you to check out your Rice Krispies box.  The one thing I do differently when making rice krispy treats is I always increase the amount of marshmallows.  Marshmallows are what makes the treats so yummy, be generous.  For this batch I added another half a bag of marshmallows and about two rows of oreo cookies that I cut into quarters.   I didn’t want a strong chocolaty flavor and  I wanted to have oreo cookie chunks so I was careful not to add any of the oreo crumbs.

Do you like oreos?  Do you like rice krispy treats? Then I recommend giving this a try and if you are super keen on chocolate, up the oreos, add the crumbs, and use Cocoa Krispies.  For all of Sunday and Monday I was “d’man”!  All three of the boys went home talking about my cookies and cream rice krispy treats!  One of the boys even went so far as to hide one of the treats so he could bring it home for his parents to try.  :)

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A Tale of Two (Mini) Cheesecakes.

The story starts off like this…. for Mother’s Day, Daddy, my father that  lives in New York sent me a Mother’s Day card along with a check to buy myself a gift.  With that no guilt money I bought this mini cheesecake pan which I had been lusting over for sometime.  (btw, it’s now even cheaper!)  I’m happy to say that I actually used it the very same day I received it in the mail.  Wondering what recipe to make and excitedly opening the package I found a cheesecake recipe printed right on the side box.  Not only was it a recipe made to use with this particular pan it turned out to be a very good recipe.  The recipe came together very quickly and with no trouble at all.  The most troublesome part is the waiting.  Wait for the cream cheese to soften.  Wait for the cheesecakes to chill. 

NorPro Mini Cheesecakes

Ingredients

• 1 (12 oz) package of vanilla wafers or favorite cookie (I used oreos)
• 2 (8 oz) packages of cream cheese, softened
• 3/4 C. white sugar
• 2 eggs, room temp
• 1 1/2 tsp vanilla extract (I also added a splash of almond & didn’t quite add the full amt of vanilla)

Directions

Preheat oven to 35o.  Lightly grease tins.  Crush cookies (I added a couple of TB of melted butter to help in bind it together.) and even place crushed cookies into each tin.  In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy.  Fill each tin with the cream cheese mixture, almost to the top.  Bake for 15 mins.  Cool.  (The recipe does not say anything about chilling it in the fridge for a few hours but that’s kind of a no brainer.) 

 

Jumping forward to few weeks ago, I saw these mini cookies and cream cheesecakes on Bake or Break. Unknowingly at the very same time I spied them, Monica at Lick the Bowl Good had as well.  During the course of the week Monica and I found out that we each had intentions of baking said cheesecakes that coming weekend.  Without really verbalizing it we decided to bake these “together”.  She actually made hers earlier in the weekend and sent me along an email with some tips and I with her helpful tips in mind made my minis on Sunday night.  Please, go and hop over to check hers out.  Her photos are stellar and I know they’ll do the recipe justice.   Monica has also been very patiently waiting for me to get my butt in gear and post this!

Cookies and Cream Mini Cheesecakes **

• 42 Oreos, 30 left whole and 12 coarsely chopped
• 2 pounds cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, lightly beaten
• 1 cup sour cream
• pinch of salt

Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.

Beat cream cheese at medium speed using an electric mixer. Gradually sugar, beating until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.

Divide batter among pans. Bake for about 22 minutes or until filling is set.

Cool completely on wire racks. Refrigerate 4 hours or overnight. Remove from pans just before serving.

Makes 30 cheesecakes

**The only change I made was to use my mini cheesecake pan along with my muffin pan.  With the smaller pan I adjusted the bake time and watched closely for that just set look. I ended up with twelve mini cheesecakes and six standard muffin size ones.  In an email to me Monica mentioned that her cheesecakes shrunk a bit and suggested filling the batter to the top as opposed to 3/4 of the way.  I filled mine to the tippy tippy top and had no incidents of shrinkage with either pan.

This tale isn’t over as I foresee more mini cheesecakes in my future and I’m going to try using my pan for other desserts as well. 

*Note>>>Miss Karolyn took the photos of my oreo cheesecakes.

Technorati Tags: cheesecakes,oreos

Easy Oreo Cake

I saw this easy Oreo Cake a couple of months ago on Dine and Dish and immediately thought of my Dad, Larry.  I baked and served it to him the Friday my parents came into town for Father’s Day from NC.  My Dad loved it all but the rest of us had varying opinions.  I personally loved the filling and thought the ganache went well with the cake.  The cake itself while extremely moist and tender was chocolate and as most of you know I’m not a fan nor are my children.  My Mom on the other hand said the cake and filling were great but didn’t care for the ganache which she thought was not sweet enough.

Now I have  to tell you a funny story.  The following day on the request of my mom I took the left over cake to my aunt’s house where a bunch of us were meeting for an impromptu luncheon.  On the way there I had to pick up  the Twins from my brother’s house. Well, when Devon hopped into the car and saw the left over cake he was appalled.  He right away asked me, “Mom, what are you thinking?!  You can’t bring a half eaten cake to a “party”!”  I explained that it was okay but he still thought it odd. He’s a funny kid.

Let me tell you, that half eaten cake was quickly gobbled down and the only negative comment said was that there wasn’t enough for (everyone to have) seconds. My Aunt Toni whose house I was visiting doesn’t generally like sweets and she requested a second slice so she could save it for later! 

Chocolate Covered Oreo Cookie Cake

*This is the recipe as found on Dine and Dish but I’ll be honest, the ingredient list doesn’t make a lot of sense to me.  You see in step #1 it says to “Prepare and bake cake mix in two (9-inch) round cake pans as directed on package”.   I read the backs of both Betty Crocker’s and Duncan Hines’ mixes and the amount of eggs, oil, and water called for on the packages are not the same as the amounts listed in the recipe. Or is it just me that doesn’t get it? If it is me you’re gonna have to break it down for me ‘cause I’ve read and re-read this several times.  My alterations are noted in (red).

1½ hours | 20 min prep

SERVES 16

• 1 (18 ounce) package devil’s food cake mix
• 1/4 cup oil (1/2 C. which was the amt the box called for)
• 2 eggs (3 eggs which was the amt the box called for)
• (1/3 C. of water, the recipe did not call for any water but the box did)
• (1 C. of buttermilk, the box actually called for 1 1/3 C. of water but I substituted the buttermilk for part of it)
• 4 Baker’s semi-sweet chocolate baking squares
• 1/4 cup butter, cut up
• 1 (8 ounce) package Philadelphia cream cheese, softened
• 1/2 cup sugar
• 2 cups thawed Cool Whip
• 12 Oreo cookies, coarsely crushed

1. PREHEAT oven to 350°F Prepare and bake cake mix in two (9-inch) round cake pans as directed on package. Cool in pans 5 minute Invert onto wire racks; remove pans. Cool layers completely.
2. PLACE chocolate and butter in small microwaveable bowl. Microwave on HIGH 2 minute or until butter is melted. Stir until chocolate is completely melted. Cool 5 minute
3. BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add the whipped topping and cookie crumbs; mix lightly. Place 1 of the cake layers, top-side down, on serving plate; spread with the cream cheese mixture. Cover with the remaining cake layer, top-side up. Spoon glaze over top of cake. Let stand until set. Store in refrigerator.

Technorati Tags: cake,chocolate,cool whip,cream cheese,ganache,oreos