Bready or Not: Oreo Chocolate Chip Caramel Cookie Bars

Posted by on Mar 25, 2015 in biscoff spread, Blog, blondies, Bready or Not, chocolate, oreo | 0 comments

 

A picture is worth a thousand words, right?

Oreo Chocolate Chip Caramel Cookie Bars

The original version at Mom on Time Out looked pretty darn amazing to start, but as usual I decided to improve something by adding 1) Biscoff spread, and 2) Oreos.

Oreo Chocolate Chip Caramel Cookie Bars

These things will blow your mind and your waistline. Imagine dense bricks of caramel and goodness. I stored these in the fridge–because I live in Arizona and even at room temp chocolate goes too soft–and to my surprise, these bars didn’t harden. Nope. Even chilled, they were chewy and amazing. The Biscoff probably helped with the soft and chewy aspect.

Oreo Chocolate Chip Caramel Cookie Bars

Of course, you can also make this using any nut butter instead of the Biscoff spread, or substitute another cookie for the Oreos. Mix it up. So many things pair well with a thick layer of caramel.

Oreo Chocolate Chip Caramel Cookie Bars

Make these. You know you want to.

Modified from Mom on Time Out.

Oreo Chocolate Chip Caramel Cookie Bars

Bready or Not: Oreo Chocolate Chip Caramel Cookie Bars

Dense, chewy bricks with a thick layer of caramel in the middle. A calorie bomb of sweet perfection.

  • Caramel Filling
  • 11 oz bag caramels (Caramel Bits work well)
  • 14 oz can sweetened condensed milk
  • 4 Tbsp butter
  • Cookie Dough
  • 1 1/2 sticks (3/4 cups) unsalted butter
  • 2 cups light brown sugar
  • 1/2 cup creamy Biscoff spread (or nut butter)
  • 2 eggs, room temperature
  • 1 Tbsp vanilla extract
  • 2 cups flour
  • 1 cup old fashioned (rolled) oats
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup chocolate chips
  • 2 cups chopped Oreos (about 1/3 of package, a little over 1 row)

Preheat oven to 350 degrees. Line a 9x13 inch baking dish with parchment paper or aluminum foil, and butter or use nonstick spray. Chop the Oreos and set them aside.

Place caramels in a small saucepan with butter and sweetened condensed milk. On medium-low heat, stir often until caramels are melted and mixture smooth. Set aside.

In a large mixing bowl, cream together the butter and sugar. Add the Biscoff spread (or nut butter) and mix. Add eggs and then vanilla, and mix well.

Combine the dry ingredients: flour, oats, baking powder, and salt in a small mixing bowl. Slowly pour the flour mix into the large mixing bowl. Stir in the chocolate chips and then the Oreo pieces.

Drop about 2/3 of the dough into the prepared casserole pan and smooth it out over the bottom. Slowly pour the caramel mixture over the dough and spread out to the edges. Dollop the rest of the dough on top; don't worry about covering all of the caramel.

Bake for 28-32 minutes. Cool completely and then cut into bars.

OM NOM NOM!

Oreo Chocolate Chip Caramel Cookie Bars

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Sunday Quote dreads summer

Posted by on Mar 22, 2015 in Blog, Quote | 0 comments

“Tomorrow is the most important thing in life. Comes into us at midnight very clean. It’s perfect when it arrives and puts itself in our hands. It hopes we’ve learned something from yesterday.” ~John Wayne

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Blurby Goodness

Posted by on Mar 20, 2015 in Blog, others books | 3 comments

I’m a writer, but foremost I’m a reader. That means I go into total fangirl mode for certain authors and series. I heard a lot of buzz a few years ago at the release of Michael J. Martinez’s first book The Daedalus Incident. It sounded like my kind of book: a human settlement on Mars where things so inexplicably weird, and a parallel plot with a colonial British Empire with space-faring, alchemy-powered frigates. Um, hello. Science fiction AND historical fantasy in one book? Yes, please!
pusheen-shock

I loved the book and raved about it and loved the second one just as much. Meanwhile, I kept up with Michael via Twitter. We were able to meet and chat at World Fantasy in D.C. last November, and he asked if I’d be willing to read the third book to perhaps blurb it.

I loved The Venusian Gambit. It was a nonstop, can’t-stop-reading, oh-good-grief-is-everyone-gonna-die kind of book. I was happy to send along a blurb, and I was genuinely shocked this week to find it’s going to be featured on the book’s cover!

Venusian Gambit

I’m chuffed. No denying it.

You can read Michael’s full cover reveal post over here, and be sure to check out the first book of the trilogy, The Daedalus Incident. Go ahead and blame me when you’re still up and reading at 1am, too. (And hey, Michael is attending Phoenix Comicon at the end of May! Get those books signed.)

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Bready or Not: Baked French Vanilla Mini Donuts

Posted by on Mar 18, 2015 in Blog, Bready or Not, breakfast, donuts | 0 comments

It’s been far too long since we’ve done mini donuts. They’re just so gosh darned cute.

French Vanilla Mini Donuts

I did a similar recipe to this ages ago and the results were meh. I used plain milk and the donuts tasted BLAND. It was like putting delicious glaze on cardboard.

However, when company came and left behind some So Delicious French Vanilla Coconut Creamer, I knew I needed to use it up somehow. I decided to try donuts.

French Vanilla Mini Donuts

I’d never tried coconut creamer before. The stuff was fabulous. The flavor added the mildest touch of coconut and strong vanilla, and it carried through in both the donuts and the glaze.

I think the recipe would also work very well with other French Vanilla-flavored creamers, too. Or other flavored creamers, period. From my experience, the stuff is a great substitute for milk/liquid in all kinds of baked goods.

Donut recipe modified from Bakers Royale; glaze recipe modified from Averie Cooks

French Vanilla Mini Donuts

Bready or Not: Baked French Vanilla Mini Donuts

French Vanilla Mini Donuts

These simple French vanilla donuts bake up in minutes and use flavored creamer in the batter and glaze.

  • Donuts
  • 1 1/4 cups cake flour, sifted
  • 1/2 cup granulated sugar
  • 1 1/4 tsp baking powder
  • 1/8 tsp ground nutmeg
  • 3/4 tsp salt
  • 1/2 cup French Vanilla Coconut Creamer (or other flavored creamer)
  • 1 egg, lightly beaten
  • 2 Tbsp butter, melted and briefly cooled
  • Glaze
  • 3/4 cup confectioner's sugar, sifted
  • 1/2 tsp vanilla extract
  • 3+ teaspoons of French Vanilla Coconut Creamer (or water, milk, half & half, etc)

Preheat oven to 400 degrees. Apply nonstick spray to mini donuts pan(s).

In a large mixing bowl, mix the flour, sugar, baking powder, nutmeg and salt. Add the creamer, egg and butter and stir until just combined.

To fill the pan, it's easiest to use a pastry bag or a sandwich bag with the corner snipped. Only fill the cavity to half full, which is usually about three circuits of batter.

Bake 4 to 6 minutes or until the top of the donuts spring back when touched. Let cool in pan for about 5 minutes before removing. Makes about 32 donuts. Unglazed, they can be frozen.

To make the glaze:

Combine ingredients and stir. Add more liquid as needed for the right consistency. Dip one side of the donut into the glaze, then immediately add sprinkles, if desired. Let donuts sit out an hour or so, until set.

Once glazed, the donuts keep best for about a day.

OM NOM NOM!

  • Preparation time: 15 minutes
  • Cook time: 4 to 6 minutes

 

French Vanilla Mini Donuts3_sm

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