Oreo Cookie Cookies

Matt came home one day after eating out with coworkers to tell me about an amazing cookie he had – it was like a chocolate chip cookie but with Oreos he exclaimed.  I was jealous and asked if he brought one home for me  (the answer was no if you were wondering).  These cookies were great and were a serious indulgence. I mean a cookie in a cookie; it just doesn’t get any better.  This cookie in a cookie is not a new idea, I’ve noticed that it is all the rage to put an Oreo cookie in the middle of a ball of cookie dough and bake it.   Unfortunately, Matt can’t remember the name of the place they ate these so I couldn’t credit them with this fantastic idea.

Oreo Cookie Cookies
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Ingredients
1 cup butter (2 sticks), softened
¼ cup granulated sugar
¾ cup brown sugar
1 teaspoon vanilla
2 eggs, room temperature
2 ¼ cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 box (3.4 ounces) instant vanilla pudding
18 Oreos, broken into pieces

Directions
1.  Preheat oven to 350F.
2.  In a large mixing bowl beat butter, granulated sugar, and brown sugar until creamy, about 1-2 minutes.
3.  Add vanilla and eggs to butter mixture, beating well.
4.  In a separate bowl, mix flour, baking powder, salt, and pudding.
5.  Add flour mixture to butter mixture and mix well.
6.  Gently stir in Oreo pieces.
7.  Place tablespoon-sized balls of cookie dough on an ungreased cookie sheet.
8.  Bake for 8-10 minutes, cooling for 2 minutes on the cookie sheet before moving to a wire rack to cool fully.

Mangia!
Lindsay Lou

Inspired by : Unknown Baltimore Restaurant
Cookie dough adapted from Kroger’s White Chocolate Chip Cookies

Chocolate Chip Cookie Dough Cupcakes

I remember when I first saw these cupcakes on Annie’s Eats.  I knew I had to make them, I am just sorry I waited so long.  I actually made these months ago and since have tried to find occasions to make them again.  These cupcakes are simply amazing! I mean, cookie dough filled cupcakes, with frosting that resembles cookie dough and a yummy brown sugar cupcake base.  These are now one of my favorite desserts.  Go out today, buy the ingredients and make them before you New Years Day comes and so do those pesky resolutions :)  All the steps involved were a bit time intensive so I would recommend making the cupcakes over two days or starting very early in the day. 

Chocolate Chip Cookie Dough Cupcakes
Yields 24 Cupcakes
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Ingredients for the Cupcakes
3 sticks (24 Tablespoons) unsalted butter, at room temperature
1 ½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup milk
2 teaspoons vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

Ingredients for the filling
4 Tablespoon unsalted butter, at room temperature
6 Tablespoon light brown sugar, packed
1 cup plus 2 Tablespoon all-purpose flour
7 ounces sweetened condensed milk
½ teaspoon vanilla extract
¼ mini semisweet chocolate chips

Ingredients for the frosting
3 sticks (24 Tablespoons) unsalted butter, at room temperature
¾ cup light brown sugar, packed
3 ½ cups confectioners’ (powdered) sugar
1 cup all-purpose flour
¾ teaspoon salt
3 Tablespoon milk
2 ½ teaspoon vanilla extract

For decoration (Optional)
Tiny chocolate chip cookies
Mini chocolate chips

Directions for the Cupcakes
1.  Preheat the oven to 350F
2.  Prepare cupcake pans with liners.
3.  In a large bowl combine the butter and brown sugar (use a paddle attachment if using a stand mixer).  Beat on medium-high speed until the mixture is light and fluffy, about 3 minutes.
4.  Add the eggs, one at a time beating after each egg and scraping the sides of the bowl as needed.
5.  In a separate bowl, combine the flour, baking powder, baking soda, and salt.
6.  Add the dry ingredients to the butter mixture, alternating with the milk.  Begin and end with the dry ingredients, just mixing until blended after each addition.
7.  Add the vanilla and fold in the chocolate chips with a spatula.
8.  Pour batter evenly into cupcake liners. Bake for 18-24 minutes, until a toothpick inserted in the center of the cupcake comes out clean.
9.  Allow cupcakes to cool in the pan for 5 minutes, then move to a wire rack to cool completely.

Directions for the filling:
1.  Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy, about 2 minutes.
2.  Add in the flour, sweetened condensed milk, and vanilla until mixed well and smooth.
3.  Stir in the chocolate chips.
4.  Cover with plastic wrap and refrigerate until the mixture is firm, about an hour.

Directions for the frosting:
1.  Cream the butter and brown sugar on medium speed for about 1-2 minutes.
2.  Add the confectioners’ sugar and beat until smooth.
3.  Beat in the flour and salt.
4.  Add the milk and vanilla, beat until smooth, scraping down the sides as needed.

Directions for Assembling the Cupcakes:
1.  To fill the cupcake, cut a cone out of the top of the cupcake.

2.  Fill each hole in the cupcake with some of the chilled cookie dough mixture.
3.  Frost cupcakes, optional: top with chocolate chip cookie and mini chocolate chips

Mangia!
Lindsay Lou

From Annie’s Eats inspired by Hello Baker originally cake adapted from Cupcake Bakeshop, frosting adapted from The Cupcake Review and How to Eat a Cupcake

Fleur de Sel Caramels with Vanilla Beans

I can't believe Christmas is 3 days away and I have not done any baking.  This is very unusual for me and not because I haven't wanted to or haven't been prepared.  I have sprinkles galore, I have sugar, flour, molasses (for THE best gingerbread cookies ever), and cute cookie cutters.  I also have a dissertation timeline that is a bit tight and since I set my final defense date (wow to see that in writing is exciting but also scary) there is no turning back.  I was only going to give myself Christmas day off, but as it approached I became a bit sad.  We already had decided to stay home for Christmas due to my tight deadline and now I was denying myself the joy of baking? It is a tradition to bake cookies, rum cake, and other goodies and I would be denying myself of this joy.  So last Friday I ordered some fun decorating sugar and decided I would treat myself to a day of baking on the 24th.  Baking is my therapy and I especially love it during the holidays because I turn up the Christmas music and get lost in baking.  Now the next two days will be difficult because my sparkly sugar arrived and all I want to do now is bake.  Looking at data and revising a manuscript seem much less exciting than decorating sugar cookies.  I did take some time this past weekend to make these caramels.  They were a huge hit, I just wish I had made more :)  I used fleur de sel I bought in Paris this summer, but you can find it online, possibly at your grocery store, or at places like Williams Sonoma.  You may be able to use regular sea salt in the grocery store, although it tends to be a bit larger grain. 

 

Fleur de Sel Caramels with Vanilla Beans
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Ingredients
1 cup heavy cream
5 Tablespoons unsalted butter, cut into pieces
1/2 teaspoon vanilla extract
1 vanilla bean pod
1 1/4 teaspoon Fleur de Sel (sea salt) + more for sprinkling
1 1/2 cups granulated sugar
1/4 cup Lyle's Golden Syrup (can substitute light corn syrup)
1/4 cup water

Directions
1.  Line the bottom of an 8-inch square pan with parchment paper, coat parchment paper lightly with butter.
2.  Split vanilla bean pod in half lengthwise, and scrape out the seeds (keep both).
3.  In a small saucepan, mix cream, vanilla, vanilla pod, vanilla beans, and fleur de sel.  Bring to a boil, remove from heat, and set aside.
4.  Boil sugar, syrup, and water in a 3-4 quart heavy pan.  Stir, until the sugar has dissolved.  Boil mixture but do not stir once boiling, gently swirl pan.  Continue to boil until the mixture is a light golden caramel color.
5.  Remove the vanilla bean pod halves and very carefully add cream mixture to the sugar mixture (the mixture will bubble so be careful).   Stir frequently, until the mixture reaches 248F on a kitchen thermometer.
6.  Pour the mixture into the prepared 8-inch pan and let cool for 30 minutes.
7.  After cooled for 30 minutes, sprinkle fleur de sel on top.  Let cool completely.
8.  Using a buttered pizza cutter, cut into 1-inch pieces.
9.  Wrap using 3-inch squares of wax paper and twisting the ends together.

Makes about 64 1-inch caramels.

Mangia!
Lindsay Lou

Source: Confections of a Foodie Bride originally adapted from Gourmet, 2004

Cheesecake in a Jar

This is the best cheesecake I have ever had.  Matt even said not to look any further for THE cheesecake recipe that this was it.  I made these cute little cheesecakes when we had some friends over and they were a hit.  I served them with toppings so everyone could choose how they topped their cheesecake.  Toppings included fudge sauce, cooked cherries, whipped cream, and Reese’s Peanut Butter Cups – yum!  The originally recipe said it would make 12 8-ounce jars.  I actually halved the recipe and filled about 6 ½ jars.  I am including the whole recipe below.  If you need to halve it like I did and are wondering how do you get half of an egg just whisk the egg and weigh out half of it or measure half of it if you don’t have a kitchen scale.  I bought these cute Ball canning jars at Target. 

These would make great desserts for a holiday party or Christmas dinner.  I mean who doesn’t like cheesecake and a choice of toppings? If you are pressed for time you could always serve this with pie fillings for toppings like blueberry or cherry.  

Cheesecake in a Jar

Printer-Friendly Recipe

Ingredients for the Crust

2 cups graham cracker crumbs

6 Tablespoons sugar

6 Tablespoons butter, melted

Ingredients for the Cheesecake

40 ounces cream cheese, softened

14 ounces sugar (about 2 cups)

5 large eggs

2 ounces (1/4) cup milk (I used whole milk)

3 Tablespoons all-purpose flour

2 large egg yolks

Directions 

1.  Preheat the oven to 325F

2.  Mix together the graham cracker crumbs, sugar, and melted butter.  Divide the crust between the jars and press down to have about a ½-inch thick crust in each jar.  Set aside.

3.  In a large bowl beat the cream cheese until it is smooth, scraping down the sides as needed.

4. Slowly beat the sugar into the cream cheese, scraping down the sides as needed. 

5.  Add the eggs, milk, flour, and egg yolks, beat until the mixture is smooth.  Scrape the sides to ensure everything is incorporated. 

6.  Pour the cheesecake batter into each jar, the amount will depend the size and shape of your jar.  I filled mine about 1-2 inches deep. 

7.  Tap the jars lightly on the counter to release any air bubbles. 

8. Place the jars in a roasting pan and pour boiling water into the pan, carefully so as not to get water into the jars.  Fill the pan up to an inch below the lip of the smallest jar. 

9.  Place the roasting pan with the cheesecakes in the oven and reduce the heat to 300F.  Bake for 30 minutes.  Turn the oven off and let the cheesecake sit in the oven for 20 minutes. 

10.  The edge of the cheesecakes should be firm but the center should still jiggle a bit.  Remove from the water bath and allow to completely cool.  Cover and refrigerate for at least one hour.   

Mangia!

Lindsay Lou

Jars are Ball canning jars from Target.

Source:  Barely Adapted from Use Real Butter originally from The Good Housekeeping Book of Illustrated Desserts

Side Dishes for Thanksgiving

  

Today I wanted to share my mom's mashed potato recipe.  I am sure most people already have a favorite mashed potato recipe but my mom's is truly my favorite.  I was an adult before I learned her secret.  Unfortunately I didn't write down the amount of her secret ingredient ;)  I will have to post it at a later date when I can chase her down and measure the "pinch" she uses here and there to give you an accurate recipe.  So instead I thought I would include a list of side dishes here at Hoosier Baker, including the ones I featured last week that appear at our family gatherings.  I wish you all a very Happy Thanksgiving. I know I have readers that are not here in the states and might not be celebrating Thanksgiving, these are great side dishes for any gathering. I am so thankful for many blessings and thankful for you taking time to stop by and read my blog today.  Feel free to leave a comment on what you are thankful for or just to say hi :)

Hoosier Baker Side Dishes:
Sweet Potato Souffle
Green Bean Bundles
Aunt Cathy's Corn Casserole
Sweet Potato and Pineapple Mash
Cranberry-Pistachio Couscous
Roasted Sweet Potatoes with Maple-Orange Glaze
Mashed Cauliflower
Roasted Asparagus
Roasted Sesame Green Beans
Cinnamon Applesauce

Mangia!
Lindsay Lou

Soft Pumpkin Cookies

These are one of my all-time favorite cookies even though they contain no chocolate.  We used to make them at the bakery I worked at in high school but I had never had them before that.  Making these cookies brings back wonderful memories of working at the bakery with amazing women.  I had the best job in high school!  These are soft cake-like cookies that I adapted a bit to make these whoopie pies last year.  Every year I get excited for fall, I love the change of seasons and I love these cookies.  So bake some up and have 1 or 2 or maybe 3 ;)  These would make a great addition to any cookie platter or Thanksgiving dessert table. 

Soft Pumpkin Cookies

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Ingredients for cookies

1 cup sugar

1 cup shortening

1 cup pumpkin

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

2 teaspoons ground cinnamon

Ingredients for Frosting

1 cup confectioners’ (powdered) sugar

½ cup light brown sugar

4 Tablespoons milk

½ teaspoon vanilla extract

Directions 

1.  Preheat oven to 350

2.  Cream the sugar and shortening for about 1 minute.

3.  Add the pumpkin, egg, and vanilla, mix until combined. 

4.  Sift the flour, baking soda, baking powder, salt, and cinnamon.  Add mixture to the pumpkin mixture and mix until combined. 

5.  Drop cookies on cookie sheet using a tablespoon, cookie scoop or other desired method (cookies do not spread much). 

6.  Bake cookies for 15 minutes or until bottoms are starting to brown – do not over bake. 

7.  While cookies are baking mix all the ingredients for the frosting in a bowl. 

8.  When the cookies are done, remove from the oven and let them sit on the tray for 1-2 minutes, move to a wire rack.  Frost cookies while warm.

Mangia!

Lindsay Lou

Source:  Baker's Peak Bakery

Sweet Potato Soufflé

This is another side dish that appears at every holiday dinner and I can’t imagine a holiday without it.  The silky sweet potatoes topped with a crunch sweet topping, it doesn’t get much better than this.  Technically, I am not sure if this is a souffle but it doesn't really matI’ve cut down the sugar and butter and it is just as good.  This dish is best served the day of so the topping is crunchy but we eat leftovers without any complaints too.J 





Sweet Potato Soufflé
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Ingredients

3 cups mashed sweet potatoes (about 2 lbs of sweet potatoes, peeled, chopped, boiled until soft, and mashed)

⅛ teaspoon salt

2 eggs

½ cup granulated sugar

⅓ cup unsalted butter, melted

1 ½ teaspoon vanilla extract

½ cup milk

Topping

1 cup pecans, chopped

¼ cup light brown sugar

1 Tablespoon all purpose flour

1 ⅔ Tablespoon unsalted butter

Directions

1.  Preheat oven to 350F

2.  Make sure potatoes do not have any lumps, add remaining ingredients for potatoes (through the milk) and mix.  Place in a buttered baking dish. 

3.  Bake for 20-30 minutes or until set.

4.  While potatoes are baking mix together brown sugar and flour, then cut in the butter with a pastry cutter, fork, or your fingers, until the mixture looks like crumbs.  Add chopped pecans. 

5.  Add topping to baked sweet potatoes and place back in the oven for 10 minutes more.

Mangia!

Lindsay Lou

Source: Zora Calder From Dinner on the Grounds Broadmoor Baptist Church, Memphis, TN