Cookies and Cream Oreo Blondie

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Cookies and Cream Oreo Blondie
Cookies and Cream Oreo Blondie
Bake off blues!? We've got this perfect Oreo Blondie recipe to cheer you up
Servings:10 - 12
Preparation Time:15
Cooking Time:30
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Ingredients

  • 2 cup Flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon Baking soda
  • 12 tablespoon butter melted
  • 1 cup brown suagr
  • 1/2 cup granulated sugar
  • 1 Egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 1/2 cup Oreos crushed, also for decoration
  • 1/2 cup chocolate chips
  • 1/2 cup white chocolate chips

Method

  1. Preheat oven at 180 degrees. Grease your tray and line with grease proof paper, set to side.
  2. In a medium bowl, mix together flour, salt and baking soda.
  3. In a large bowl, mix together butter, brown sugar and granulated sugar. Then mix in the egg and egg yolk, until well combined. Fold in the vanilla extract.
  4. Mix dry ingredients from medium bowl into large bowl. Add in Oreos, chocolate chips and white chocolate chips.
  5. Press dough evenly into prepared tray. Sprinkle additional Oreo's and chocolate chips on top. Bake for 25-30 minutes. Remove from oven to slightly cool, best served warm. Enjoy!

Milky Bar, Cornflake and Marshmallow Cookies

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Milky Bar, Cornflake and Marshmallow Cookies
Milky Bar, Cornflake and Marshmallow Cookies
Servings:
Preparation Time:25
Cooking Time:15
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Ingredients

  • 1 Cup Softened Butter
  • 11/4 Cup Granulate Sugar
  • 2/3 Cup brown sugar
  • 1 Egg
  • 1/2 tbsp vanilla extract
  • 1/4 tbsp Baking soda
  • 11/2 tbsp salt
  • 3 Cornflake Crunch (See below)
  • 1 Bar Milkybar Chopped
  • 1 Handful Mini Marshmallows
  • 5 Cups Cornflakes
  • 1/2 Cup Milk Powder
  • 1 tbsp salt
  • 9 tbsp Melted Butter

Method

  1. Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment, and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
  2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together (no longer than 1 minute).
  3. On low speed, paddle in the corn flake crunch and mini chocolate chips until they’re incorporated.
  4. Divide dough into 1/4 c. balls, stuff with 2 mini marshmallows*, and line balls on a parchment-lined sheet pan. Refrigerate for at least 1 hour, or place in freezer for 30-45 minutes. (This step is critical! They must be chilled!)
  5. Heat the oven to 365°f (original recipe calls for 375, but mine burned at this temp).
  6. Re-arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet** and bake for 11-16 minutes (check the cookies at 11 minutes). The cookies will puff, crackle, and spread.
  7. Cool the cookies completely on the sheet pans before transferring to a plate or airtight container for storage.
  8. Heat the oven to 275°f.
  9. Pour the cornflakes in a medium bowl and crush them with your hands (or a cup since my hands felt like they were crushing glass after 30 seconds). Add the milk powder, sugar, and salt and toss to mix. Add the butter. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
  10. Spread the clusters on a parchment- or silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewy.
  11. Cool completely before storing or using in a recipe. (Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.)

Chocolate Pizza

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Chocolate Pizza
Chocolate Pizza
A delicious cookie pizza base covered in a smooth chocolate topping.
Servings:8
Preparation Time:10
Cooking Time:12
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Ingredients

  • 2 cups Almonds
  • 1/4 teaspoon salt
  • 1/4 teaspoon Baking soda
  • 2 tablespoons vanilla extract
  • 1 1/2 tablespoons oil
  • 1/4 cup honey
  • 1 cup Chocolate Peanut Butter
  • 1 cup Berries

Method

  1. Grinding the almonds in a blender until finely ground.
  2. Preheat oven to 350 F. Line an 8-inch springform pan with parchment, and set aside. If you have only a regular pan, make sure the parchment goes up the sides, and be very careful lifting it out so the crust does not break.
  3. In a measuring bowl, stir together all ingredients except frosting. Transfer the dough to the prepared pan, and use a second sheet of parchment to spread the dough out evenly, pressing down again and again until the dough covers the bottom of the pan.
  4. Bake 12 minutes on the center rack. Let cool at least 20 minutes before frosting with chocolate.
  5. Decorate with your favourite fruit.