Chocolate Chip Oreo Brownie Goodness

 

So awhile back I had made Oreo Stuffed Chocolate Chip Cookies. Andre had suggested that I make them in muffin tins instead, in order to keep them from spreading out so much. Andre had also asked that I incorporate brownie batter into them in some fashion. After talking to some friends who made them (Hi, Devon & Amador) who recommended using Two Bite Brownies instead of the Oreos and finally while wasting time on Pinterest I found this. It was like the world was conspiring against me and telling me that I must make Brownie Chocolate Chip Oreo Goodness, much to the chagrin of Andre's waistline.

So three weeks ago I bought two bags of double stuffed Oreos in order to do just that.  Well, let's just say that my sister came to visit, life got busy and I have just gotten around to attempting to make them this morning.  The only problem is that by this time I only have one partially eaten bag of Oreos left (15 cookies).  I figured while that should make about 15 cookies (I am a math genius), that should be enough for dessert tonight.  So I made up my chocolate chip cookie dough batter (same recipe as here) and I made up my Brownie Batter (see below). 

Surprise, surprise, I have way more batter than I have Oreos.  So I thought, "I can just make cookies, but what fun is that?" I decided to experiment and settled on the idea of putting marshmallows in the center of the chocolate chip cookies and brownie batter cupcakes. Brilliant!! I tell Andre that necessity is the mother of invention.  He advises me that he did not think that having extra cookie dough was what Plato had in mind. So off I went to continue to construct this diet defying chocolaty treat.  I baked these in a 375 degree oven for 25 minutes and when they come out the marshmallow has completely disappeared and been absorbed into the cookie and brownie dough, so that it has turned the dough into a delicious caramel infused cookie, but has left a giant void in the middle of my cupcake, so I stuff another 5 mini marshmallows into the crater and leave them to cool and melt the marshmallows. I have to admit that these were pretty tasty.  I took a picture, but it is really fuzzy (probably from all the sugar I had just consumed). 

But now I have run out of muffin tins and I still have a lot of brownie and cookie dough left.  Aha, I know I will put it in a bread pan and then bake a loaf, but why stop at just marshmallows - I can quickly whip up a small batch of rice krispie squares and make a rice krispie layer (and Andre wonders why there are so many dishes after I get done baking). 

Step #1

Step #2

Step #3

Now this idea was great in theory, but once baked the rice krispies turned into a hard chewy melted blob of sugary cereal.  Not that that is going to stop us from eating it in any event, we will probably just cover it in vanilla frozen yogurt and eat anyways or Andre will at least, but it is definitely not as tasty as the oreos or the marshmallows.     

Brownies

In a heavy saucepan over very low heat, melt, stirring constantly until the mixture is smooth:
4 ounces unsweetened chocolate, coarsely chopped
8 Tbsp. (1 stick) unsalted butter

Set aside to cool completely.  Stir in:
2 cups sugar
2 tsp. vanilla

Stir until combined:
4 eggs

Stir in until just combined:
1 cup all purpose flour
1 cup chopped walnuts or pecans (optional)

Scrape batter into pan (normally a 9 x 13) lined with parchment paper and spread to edges.  Bake in a 350 degree oven until the center is almost firm and a toothpick inserted comes out clean about 25 - 30 minutes. 

Oatmeal Apple Raisin Muffins

I like to make these muffins on weekend mornings, when I let Andre sleep in.  He is always so happy when he gets up and there are fresh muffins coming out of the oven for him. 

Preheat oven to 400.

Beat:
2 Eggs

Add:
1 1/2 cup milk
2 cups raisins (I will boil and drain my raisins in water before putting them in the recipe in order to plump them up and make them super juicy)
2 cups chopped apple (about 2 apples) I prefer Granny Smith, but any variety will work
1 cup vegetable or canola oil

In separate bowl combine:
2 cups flour
2 cups quick oats
2/3 cup sugar
6 tsp. baking powder
1 tsp. salt
2 tsp. ground nutmeg
4 tsp. cinnamon

Stir dry ingredients into wet until just combined.  Fill greased muffin tins or papers as right to top and kind of overflowing the top of the muffin tin.  Sprinkle with cinnamon sugar and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. 

Mediterranean Morning Mix

This is one of Andre and my staple breakfasts.  It is so good and really healthy as well.  It contains 22.5 grams of protein and 11 grams of fiber. This will keep you full until lunch time. 

I will usually cut up the fruit and divide it evenly between two bowls.  So all measurements listed is per serving i.e.  when I say ½ a cup of strawberries it means that it is ½ a cup of strawberries per person. 

1 kiwi, skinned and sliced

½ an Orange
½ an Apple, I prefer Fuji or Gala
½ cup Strawberries
½ oz. slivered Almonds
¼ cup dry curd cottage cheese
½ cup Liberte Greek Yogurt, this specific yogurt actually contains a whopping 18 grams of protein per ¾ of a cup.  You can purchase it at Costco in a two-pack for about $7.99 or at Sobey's and Community Natural Foods 
¼ tsp of cinnamon (or to taste)

Serve right away. 

Variation: Hawaiian Morning Mix, replace the Orange with pineapple and the almonds with chopped macadamia nuts. 

Oreo Stuffed Chocolate Chip Cookies

Position a rack in the center of the oven.  Preheat the oven to 375°F.  Grease cookie sheets. Whisk together thoroughly:

2 cups plus 4 TBS all-purpose flour

1 tsp. baking soda

Beat on medium speed until very fluffy and well blended:

2 sticks (1 cup) unsalted butter

1 cup sugar

1 cup packed light brown sugar

Add and beat until well combined:

2 large eggs

½ tsp salt (if using salted butter, omit this)

3 tsp vanilla

Stir the flour mixture into the butter mixture until well blended and smooth.  Stir in:

2 cup semisweet chocolate chips

1 ½ cup chopped walnuts or pecans (optional)

Put dough in refrigerator and let cool. 

Open your package of Double-Stuffed Oreo cookies. Take a break and have 2-3 Oreos with a glass of milk and then proceed with the next steps. 

Make sure your hands are cold when forming the dough around the Oreos.  I had to keep stopping and running my hands under cold water, otherwise the dough just sticks to your hands. 

Roll two ½ inch balls of cookie dough in your hands and then sandwich on the top and bottom of an Oreo cookie.  Work the dough around the cookie making sure there is no Oreo exposed.  Place on cookie sheet spacing at least 2 inches apart.  Bake, 1 sheet at a time, until the cookies are just slightly coloured on top and rimmed with brown at the edges, 10 – 15 minutes; rotate the sheet halfway through baking for even browning.  Remove the sheet to a rack and let stand until the cookies firm slightly, about 2 minutes.  Transfer the cookies to racks to cool. 

This is an excellent chocolate chip cookie recipe all by itself without the Oreos. 

Jen's "Zingy" Grilled Pork Tenderloin

2 Pork Tenderloins
Sauce:
½ cup Light Soya Sauce
4 Tbs. Sweet Red Chili Sauce
1 Tbs. Agave Syrup
2 Tbs. Vegetable Oil
4 Tbs. Green Onions, chopped and minced
1 ½ tsp. Curry Powder
4 cloves Garlic, minced
1 Tbs. Frank’s Red Hot
1 ½ Tbs. Worcestershire Sauce

1. Mix all sauce ingredients.  Reserve ½ cup of sauce for pouring over meat after cooked.  
2. Choose one of the following marinating options:

3. Ziploc Marinade:	Food Saver Marinade:
   Place meat in a Ziploc bag	Place meat in Food Saver Marinade container
   Squeeze out air	Process through 1 Food Saver marinade cycle
   Marinate overnight

4. Preheat BBQ / Gas Grill for 3 – 5 minutes, scrape grill clean with grill brush, adjust the temperature to medium – high (400 - 450°F).
5. Brush the grill with canola oil to prevent sticking
6. Grill on all four sides, about 3-5 minutes per side until nicely browned, basting with marinade every time flipped (except the last time). For maximum flavor and tenderness cook to an internal temperature of 145 - 150°F.  Remove tenderloin from BBQ and loosely tent for 5-10 minutes, this will allow for the internal temperature to rise to 160°F. 
7. Heat reserved sauce. 
8. Slice Tenderloin crosswise and serve over rice with the heated sauce

Carrot Cake

This one is for you, Sheila.

Carrot Cake
Preheat oven to 350 F

You have the option of using pineapple chunks or raisins for this recipe,  if you are going to use raisins, place 1 cup of raisins in a small saucepan and pour in enough water to cover the bottom of the pot, cover and heat until water is evaporated or raisins are plumped up.  Remove from heat, drain, set aside to cool. 

While raisins are plumping, combine and mix well:

1 1/2 cup Canola Oil
1 1/2 cup Sugar
2 Eggs, beaten
2 cups grated Carrot
3 tsp. Vanilla

In a separate bowl, combine and sift:
2 1/2 cups Flour
1 tsp. Salt  
1 tsp. Baking Soda
3 tsp. Cinnamon

Combine dry ingredients to wet ingredients and mix thoroughly, stir in the raisins (or 1 cup drained pineapple chunks) 

Pour into a greased 9x13 pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean. 

Cream Cheese Frosting

Beat:
8 oz. Cream Cheese
1/2 cup Margarine

Add:
2 tsp. Vanilla

Beat until fluffy.  Gradually add:
3 - 4 cups powdered sugar (depending on how sweet you like it)
Mix until smooth. 
Spread on cooled cake.