Tag Archives: Oreo

Cookie Explosion Frozen Yogurt

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It is starting to really feel like summer to me now…it’s supposed to get all the way up to 95 degrees around here on Sunday!! Craziness I tell you, craziness!

In my mind when it hits 90 that means its time for some ice cream. LOL who am I kidding? I eat ice cream in December. But it’s the end of May, Memorial Day weekend-in other words, it is bikini season ladies. (and gentlemen)

Supposedly this frozen yogurt stuff is healthy healthier than ice cream, so I decided to add some cookies and make it yummy yet somewhat healthy. This is a pretty basic vanilla frozen yogurt recipe that you can add whatever you like to it. Even fruit, however, I will have to turn my face on that one. Fruit is for breakfast. Not dessert, unless it is in the popsicle form. Then we can talk. Or apple pie.

Anwywho, this frozen yogurt is great for those of you who are gonna be melting this weekend with me! And for those of you who aren’t going to be melting, well, I recommend making this if you like yummy things.

Cookie Explosion Frozen Yogurt

1 2/3 cups milk (I used skim)

3/4 cup white sugar

4 cups vanilla or plain non-fat yogurt

1/4 cup heavy cream

1 Tablespoon vanilla extract

about 7 Oreos

about 7 Chips Ahoy Cookies

  1. In a medium bowl, whisk together milk and sugar until sugar is dissolved. Stir in the yogurt, heavy cream, and vanilla extract. Mix until thoroughly combined. Pour mixture into ice cream machine and prepare according to machine’s directions.
  2. Smash Oreos into small pieces and break Chips Ahoy cookies, by hand, into small pieces.
  3. When there are about 5 minutes left in the process in the ice cream machine, pour in cookie pieces and let mix for last 5 minutes. When done, place ice cream into air tight containers and place in freezer to set. After frozen yogurt has hardened, you may have to wait about 15 minutes for it to soften on the counter, I put mine in the microwave for about 25 seconds.

Random Fact of the Day: In 2008, 18,000 breast reductions were performed… on American men!

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Oreo Cookie Spread

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Remember my homemade cookie butter? That super delicious stuff that you want to just eat straight from the jar? Of course you do!

Well I decided to go with an idea I saw on foodgawker. Oreo cookie spread. Uhh hello! TOTAL GENIUS

This stuff is beyond words. This stuff is seriously just the best. Better than Speculoos. Better than Biscoff. Yes, I am saying it. I may get like hate mail for those words, but it’s the truth.

If you have oreos at home, make these. If you don’t have oreos, buy them. NOW. Seriously just run and get those babies. You NEED THIS.

Oreo Cookie Spread

3 cups (1 package) Oreo cookies

2 Tablespoons coconut oil or canola oil (melt for 30 seconds in microwave)

1/2 teaspoon vanilla extract

1/2 cup – 3/4 cup milk (I used skim)

  1. Place Oreos, vanilla extract, and melted coconut oil in the food processor. Blend until combined and smooth. Slowly pour in milk through spout until you achieved desired consistency. 1/2 cup milk was good for me, but if you prefer a thinner cookie butter you should add 3/4 cup milk. Store cookie butter in an air-tight container and keep in refrigerator. Enjoy!
Random Fact of the Day: Healthy nails grow about 2 cm each year. Fingernails grow four times as fast as toenails.
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Week in Review (1/22-1/28)

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Monday I shared the awesome Chips Ahoy Truffles. Who knew the classic Oreo truffles recipe could be so versatile? Makes me want to try making everything into truffle form!

On Tuesday the disease monster started knocking on the front door…

Wednesday I showed you guys the recipe for a good spice rub we like to have on hand in our house. It’s perfect for everything! You can throw it on chicken for a quick, tasty meal or season fries with it. Simple and delicious.

I stayed home from school on Wednesday. Now that is like  a HUGE deal for me. I just do not miss school. No excuses. Except when you feel like a giant piece of blah.

Thursday I tried going back to school, pretty much a blur. I think I might have gotten a few strange looks from some teachers. I was not exactly my normal self. I had taken quite a bit of medication.. Well I had a sports physical after school after school and I talked to the doctor about what was going on. He said it sounds like it could just be a virus that should be gone in a few days but to call him if it doesn’t go away soon because it could be something more serious. So I went home and continued sleeping. I don’t think I’ve ever slept so much in my entire life.

Friday I shared my FAVORITE chocolate chip cookie recipe ever!! This is NOT to be confused with my favorite oatmeal chocolate chip cookie. Totally different. This is my favorite oat-less chocolate chip cookie :) Easy and delicious! Plus I discovered how awesome brown butter is. Where has this been all my life? It gives the cookies a really awesome deep flavor.

I stayed home from school AGAIN on Friday and took it easy. Still feeling pretty icky. I’ve watched a bunch of TV, movies, and done a TON of sleeping. Just the annoying thing about being sick is that you can’t even enjoy being super

Random Fact of the Day: In Samoa, it is acceptable for a family who has too many sons, to raise the youngest boy as a daughter.

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Chips Ahoy Truffles

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On-line driving school has got to be one of the most humiliating things ever. I’m currently in the process of taking a course and let me tell you, it just blows.

I got a ticket about a month ago for speeding…I’ll admit, I’m really quite an impatient driver. There are some moments I have where I just want to get the heck from point A to point B without birds flying faster than me. But hey…I’m all for being safe.

Anyways, I can assure you I drive the speed limit now. Getting a real ticket was quite the wake-up call for me. I have never been one to like blast my music or text and drive. Texting and driving totally freaks me out, like it’s hard enough for me to have a real conversation with someone in the car let along look at a screen and press buttons. I’m pretty sure if I did try to text and drive people would think I’m drunk or that I’m butt texting them, or worse…both! Therefore I tend to stay away from driving and texting at the same time.

Back to on-line driving school, it’s quite interesting. They all say that you save time by driving the speed limit…but do you really? I mean now that just doesn’t make much sense. Sure it’s safe and all but come on, but just say that. Don’t say that you’ll save time because, hello? who’s gonna really drive 5 miles per hour slower because it will supposedly save them time?!

I assure you I’m an excellent driver though, despite the speeding ticket (which I think it’s best if I leave out how much over I was) and other, um, “learning experiences”.

Speaking of learning experiences, I learned you can make truffles out of like any cookie in the entire universe. Like you know those Oreo Truffle things? Yeah, well I tried that recipe with Chips Ahoy cookies…and they’re awesome. It’s almost like little bites of cookie dough. I thought that this little idea of mine was totally original and that I’m like the smartest human being ever to live, then I found out that one of my favorite blogs, Cookies and Cups, has actually already made something like these. Oh well, I still prefer to think of myself as a truffle mastermind.

Chips Ahoy Truffles

(makes about 9 truffles)

**This recipe can be very easily doubled or tripled..or quadrupled, but this amount was probably the safest route to go in my house

9 Chips Ahoy cookies

1 oz. cream cheese, softened (I used this neufchatel cream cheese that has 1/3 of that fat and you would NEVER be able to tell!)

1/4 cup chocolate chips or about 4 ounces of chocolate, melted (I used dark chocolate)

  1. Grind up cookies in your food processor until fine crumbs. If you do not have a food processor, just smash them to itty bitty pieces in a plastic baggie. Mix in softened cream cheese until the mixture all sticks together and you can easily form balls. Make small about 1-2 teaspoonful balls and place on a baking sheet lined with parchment paper. Pop in the freezer for at least 15 minutes.
  2. Meanwhile, melt your chocolate. Once cookie balls are hardened, dip or roll in melted chocolate to coat and set on parchment lined baking sheet. Repeat until all truffles are covered. Pop in fridge to let chocolate harden. Chocolate should be hardened in about 10 or 15 minutes. Enjoy and store extras in tupperware container in fridge.

Random Fact of the Day: Your right lung takes in more air than your left one does.

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Mini Peanut Butter Oreo Ice Cream Cake

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Mmm you all clearly know I love peanut butter. And Oreos.

This was just bound to happen.

It’s kind of like my own little tribute to the parent trap (go to 3:40 :) ) Anyways, I know I said I made an ice cream pie for my birthday…but that was for a pre-birthday celebration. My sister was leaving for Spain the day before my actual birthday so we had to have two celebrations. Yeah, it’s rough celebrating your birthday twice ;)

Anyways, for my REAL birthday we had to have another treat. What is a birthday without cake?!? So since I lovveee ice cream cakes, I went with a cookies and cream layer of ice cream smooshed between two layers of chocolate cake, frosted with peanut butter cookies and cream frosting. To finish it all off, I dumped some ganache on top. YUM!

Now, if you know me at all you may be asking “Casey, why the heck are you making such a tiny cake for your birthday?!”. Well here it is, see with the ice cream pie, we had 5 people in the house (my sister, my sister’s boyfriend, my dad, mom and me) but now my sister’s boyfriend is back at school and my sister is in Spain so now it is down to the 3 amigos (My parents will love and cherish this moment that I called them my “amigos” FYI) and even though I have no doubt that we could handle a real sized cake-especially since my dad ate about half the ice cream pie himself! haha!!…it is probably best that we stick with the little size and have 3 human portions.

This. Frosting. Rocks. I was a little nervous (I don’t know why…hello?! peanut butter and oreos, PERFECTION) but the frosting turned out absolutely fabulous. Everything I hoped and dreamed of and beyond. It would be perfect for just a basic yellow or chocolate cupcake. If you don’t make this cake, MAKE THE FROSTING. Okay, I hope you fully understand now how much this frosting could potentially change your life. Have a lovely day :)

Mini Peanut Butter Cookies n’ Cream Ice Cream Cake

1 Devil’s Food Chocolate Cake Mix (plus ingredients on box), Prepared

1  cup Cookies n’ Cream Ice Cream

1 jar peanut butter  (16.3 oz.) (Yes, 1 WHOLE jar)

2-3 cups powdered sugar

1/4 cup milk

2 teaspoons vanilla extract

pinch of salt

10 Oreos, crushed

  1. Preheat oven to 350 degrees F. Prepare cake according to directions on box. Bake according to directions on box if you want a 8 or 9 inch cake! If you want to make a mini cake like I did, this is what I did… I used a 6 inch spring-form pan, I sprayed it with cooking spray and spread a tiny bit of flour around, and used all but about 1/2 cup of the prepared cake mix it would probably be fine if you just used it all or you can use the rest to make a cupcake or two-whatever your heart desires! Bake in the 6-inch springform in a 355 degree F oven for 35-40 minutes or until center springs back when touched and a toothpick in the center comes out clean.
  2. Meanwhile, set your ice cream out on the counter to soften.
  3. Once cake is baked, remove from oven and let cool. I was impatient so I stuck mine in the fridge….then I put it in the freezer (I told you I’m impatient!) Once cake is cooled, level top of cake by cutting with a serrated knife or sliding a string across horizontally. Remove cake from cake pan and if making a mini cake, cut cake that was in springform pan into 2 equal layers. If using a 8 or 9 inch cakes, simply remove from cake pans, wrap in plastic wrap and pop in the fridge or freezer.
  4. Using the same size cake pan you just used, lay a layer of plastic wrap in the bottom making sure the plastic wrap is long enough to go up the sides as well (this helps for easy removal). Spread softened ice cream in the cake pan. Be aware of how much ice cream you are putting in there, you want to make sure your ice cream layer is thick enough but you don’t want there to be a HUGE block of ice cream in your cake!
  5. Meanwhile, make your frosting. Cream the butter with a mixer until creamy. Mix in vanilla extract and salt. Beat in peanut butter until smooth. Beat in powdered sugar. Mix in milk until it no longer looks liquidey, but looks smooth. Add more powdered sugar or milk as needed until you have your desired consistency. Stir in crushed Oreos. Set frosting aside, if you aren’t going to be using it for a while pop it in the refrigerator
  6. To make the ganache: place chocolate chips in a heat proof bowl and set aside. Heat cream in a heavy saucepan until boiling, it will increase in volume-be sure to take it off the heat before it overflows! Pour hot cream over chocolate and stir until completely mixed together and combined. Set aside to cool for a few minutes before pouring over frosted cake.
  7. Once ice cream layer is firm, remove from cake pan and peel off plastic wrap. Take cake layers out and place one layer cut-side-up on the plate you will be using to serve. Place ice cream layer on top. Top with final cake layer, cut-side-down. Finally, frost cake and pour ganache over the top.

Random Fact of the Day: January is National Jump Out of Bed Month.

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