Tag Archives: oreo

Oreo Cupcakes

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I love cupcakes. They are the perfect desert! You get a whole amazing, moist, cake to yourself, but it’s still the perfect single serving. So Sunday Queenie and I baked Oreo cupcakes. She’d never made cupcakes before, so what better place to start than with the nations favourite cookie? We even ground our own flour with my grain  mill. She had a blast, and the cakes were wonderful!

I found this recipe on a site called Annie’s Eats

Oreo Cupcakes

Ingredients:

  • 24 Oreo halves, with cream filling attached
  • 2¼ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 8 tbsp. unsalted butter, at room temperature
  • 1 2/3 cup sugar
  • 3 large egg whites, at room temperature
  • 2 tsp. vanilla extract
  • 1 cup milk
  • 20 Oreo cookies, coarsely chopped (I quarter them)
  • 8 oz. cream cheese, at room temperature
  • 6 tbsp. unsalted butter, at room temperature
  • 1 tbsp. vanilla extract
  • 4 cups confectioners’ sugar, sifted
  • 2 tbsp. heavy cream (I used milk)
  • Oreo cookie crumbs
  • 24 Oreo cookie halves

Directions:

For the Cake:

  1. Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up.
  2. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.
  3.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract.
  4. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
  5. Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

Frosting:

  1. Combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
  2. Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.
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Mocha Macadamia Cheesecake

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Ah, the final touch to my meal. This was the first Cheesecake I’ve ever made (Stephan loves to make them, so I’ve never gotten the chance!) and it turned out amazingly!

It’s from the book

Asheville Cooks

and the recipe was from the restaurant
Hathaway’s Cafe and Market
Asheville, NC

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Mocha Macadamia Cheesecake

(Tip from miss Emily , Pasty Chef. Make sure all refrigerated ingredients are room temp. Otherwise the cool or cold ingredients won’t mix well together.)

Ingredients:

  • 1 1/2 cups chocolate cookie crumbs (I took a whole package of store-brand oreo’s and put them in the food processor, cream filling and all, and ground them up into crumbs. Worked perfectly)
  • 1 1/2 cups finely chopped macadamia nuts
  • 1 tsp. cinnamon
  • 1 stick butter, melted
  • 3 large eggs
  • 1 cup sugar
  • 1 1/2 lbs cream cheese (I used 1/3 fat cream cheese and you couldn’t tell!)
  • 8 oz semi sweet chocolate, melted
  • 2 Tbs. cocoa
  • 1 tsp. vanilla
  • 2 cups sour cream

Directions:

Using a food processor, crush enough chocolate cookies to make 1/2 cups of fine crumbs. Mix in one cup of nuts (I did not do this… saved them all for the cheesecake part) and the cinnamon. Blend in the butter. Using the bottom of a spoon, press the crumb mixture onto the bottom and sides (I only put them on the bottom)  of a well buttered (or well Pam-ed) 9″ springform pan. Chill for one hour.

One hour later…

Preheat the oven to 350*. In a medium mixing bowl, beat te sugar and eggs until the mixture is light and fluffy. Add the cream cheese and mix well.

Melt the chocolate in a double boiler and add it, along with the cocoa and vanilla to the cream cheese mixture. Mix thoroughly. Beat in the sour cream, then add the copped nuts.

Pour the batter into the chilled crust and bake for 45 minutes. Do not be alarmed if the cake does not seem solid, it will achieve a firm,delicious consistency when chilled overnight (mine only got to chill for a few hours, and it worked. However it was  a much better consistency the next day)