oreo

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

Posted by on Dec 20, 2017 in Blog, Bready or Not, chocolate, mint, no-bake dessert, oreo, pie | 0 comments

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!

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

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

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

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

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

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.

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

 

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

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.

  • 1 graham cracker or Oreo pie crust
  • 2 (1.3-ounce) boxes chocolate fudge or other chocolate pudding (NOT instant)
  • 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 peppermint, optional

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: No Bake Chocolate Peppermint Pudding Pie

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Bready or Not Original: Peppermint Oreo Truffle Brownies

Posted by on Nov 29, 2017 in Blog, Bready or Not, brownies, chocolate, oreo | 0 comments

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.

Bready or Not Original: Peppermint Oreo Truffle Brownies

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.

Bready or Not Original: Peppermint Oreo Truffle Brownies

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.

Bready or Not Original: Peppermint Oreo Truffle Brownies

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

Bready or Not Original: Peppermint Oreo Truffle Brownies

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.

Bready or Not Original: Peppermint Oreo Truffle Brownies

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.

 

Bready or Not Original: Peppermint Oreo Truffle Brownies

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!

  • brownie base
  • 1 cup 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 flour
  • Oreo layer
  • 1 package Cool Mint or Peppermint Oreos*
  • 8 ounce cream cheese (1 block), softened
  • topping
  • 10 to 12 ounces of chocolate (mint, semi-sweet, dark, or milk; add more peppermint extract if desired)
  • 1/4 cup crushed peppermint bits

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 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.

Bready or Not: Oreo and Caramel Cake Batter Brownies

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.

Bready or Not: Oreo and Caramel Cake Batter Brownies

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

Bready or Not: Oreo and Caramel Cake Batter Brownies

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

Bready or Not: Oreo and Caramel Cake Batter Brownies

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

Bready or Not: Oreo and Caramel Cake Batter Brownies

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.

  • 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
  • 1/2 bag Caramel Bits or chopped caramel, about 5 ounces
  • 1 8-ounce bag Mini Oreos (or chopped Oreos), some reserved for top

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: Oreo and Caramel Cake Batter Brownies

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Bready or Not: Cookies and Cream Chocolate Pie

Posted by 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.

Cookies and Cream Chocolate Pie

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.

Cookies and Cream Chocolate Pie

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.

Cookies and Cream Chocolate Pie

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!

Cookies and Cream Chocolate Pie

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.

Bready or Not: Cookies and Cream Chocolate Pie

Cookies and Cream Chocolate Pie

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

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

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!

 

Cookies and Cream Chocolate Pie

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Bready or Not: Biscoff Oreo Blondies (Redux)

Posted by on Aug 19, 2015 in biscoff spread, Blog, blondies, Bready or Not, oreo | Comments Off on Bready or Not: Biscoff Oreo Blondies (Redux)

This week, as I dash off to WorldCon, I share a re-do of a Biscoff Oreo Blondies recipe I first featured on my LiveJournal back in 2013. I modified it from the original Peanut Butter Oreo Blondies at Crepes of Wrath.

Biscoff Oreo Blondies

But this time when I made it, I modified it more. MORE OREOS. MORE CHOCOLATE CHIPS. MORE HAPPINESS.

Biscoff Oreo Blondies

I love Biscoff spread (also known as Speculoos at Trader Joe’s). It’s crack in a jar. If you’re not familiar with it, it’s cookie butter: yes, really, the consistency of a nut butter, but made of cookies.

Biscoff Oreo Blondies

Yeah. This is not health food. It ain’t gluten-free, either.

If it’s paleo, I want to join that tribe.

Biscoff Oreo Blondies

If you don’t like Biscoff (BLASPHEMER! BEGONE!) or can’t find it (though it’s at a lot of Wal-marts, Targets, and World Markets), you can substitute nut butter for this recipe, too. Not the natural type, though. You want it moister.

Oh yeah. I used Double-Stuf Oreos, too. Because those are the best kind.

Biscoff Oreo Blondies

The end result is a luscious, thick, chewy bar that’s like a cookie on steroids. Cookie butter does that to baked goods. It’s magic.

Mix up the add-ins if you want. Use dark chocolate. Use different kinds of Oreos or different cookies all together.

Live dangerously. And scrape clean that Biscoff jar when it’s empty.

Bready or Not: Biscoff Oreo Blondies (Redux)

Biscoff Oreo Blondies

Luscious, chewy bars. The baked-in cookie butter complements the smooth chocolate chips and the crunch of Oreos! An all-time favorite of Bready or Not.

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup brown sugar, packed
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2/3 cup Biscoff or Speculoos spread
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups roughly crushed Oreos
  • 1 cup chocolate chips

Preheat your oven to 350-degrees. Line a 9x13 pan with aluminum foil or parchment and apply nonstick spray.

Whisk together your flour, baking powder, and baking soda. Set aside.

In a large bowl, beat together the sugars and melted butter. Add cookie butter and mix to combine. Add in the eggs, one at a time, beating after each addition, then the vanilla extract. Gradually add in the flour mixture, mixing until just moistened. The dough will be very thick. Fold in most of the Oreos and chocolate chips; save some to make the top pretty, if you want.

Press the thick dough into the pan as evenly as possible. Press in the remaining Oreos and chips.

Bake for 24-30 minutes, until the blondies are lightly golden and set.

Allow them to cool completely before cutting into bars and serving. These will keep well in an airtight container at room temperature for up to a week, if they last that long.

OM NOM NOM!

 

Biscoff Oreo Blondies

 

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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 | Comments Off on Bready or Not: Oreo Chocolate Chip Caramel Cookie Bars

 

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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