Oreo Pudding Cookies

It is Friday! I did not think I was going to make it! Today being another busy, long day. My morning was especially hectic, and although I am still at lab-- I have some down time and thought I would use this time to de-stress and blog :) I love how one de-stressor and passion (i.e., baking and cooking) turned into another passion (i.e., blogging). I guess that is the beauty of it all!

As I was scrolling through my blog I realized how long it had been since I had posted about a true dessert, not including muffins :( My poor "For the Love of Dessert" has moved a little too far away from dessert. But now that I have realized this, I am going to make an active effort to make sure I am posting dessert recipes frequently! I guess the hubby and I will just have to endure eating tons of sweet things--oh the rough life we have ;) Truth be told, it is is the hubby who will actually eat all my desserts, since I do not really eat what I bake.

I also realized that I have not had a "Puppy Love" post in awhile either, poor Ninja. I do actually feel super guilty. He is such a good boy. Although he stalks the kitchen waiting for something to drop- when I say "no" he listens. When I take pictures of the food-- although he can easily snatch up the food--he never does. Not even when I have to run to grab something.

So....what dessert shall I share to get back on track. Well- I decided to make another Oreo recipe. I bought a Costco size Oreo box- and so had lots of Oreo's left from my Cookies n' Cream Cupcakes. Which was great because I LOVE Oreos! Another thing I love: pudding cookies. My new found obsession from 2012. With such great success of using a snack that I love to make a pudding cookie (i.e., Chocolate Peanut Butter Pudding Cookies)- I decided to try out a pudding cookie recipe that involved Oreos.

What was the outcome?! Amazing! Drool worthy! Just like the Chocolate Peanut Butter Pudding Cookies, I ate ALL of them, BY MYSELF. And I have no regrets! Definitely a favorite!

OREO PUDDING COOKIES

Slightly adapted from Chef In Training

INGREDIENTS

Preheat Oven to 350F Degrees

2 1/4 c. flour

1 tsp. baking soda

1 1/2 sticks of butter, softened

3/4 c. brown sugar

1/4 c. sugar

1 (4.2 oz) package of Oreo Cookies n' Cream pudding mix

2 eggs, room temperature

1 tsp. vanilla 

14 Oreos, crushed*

* Do NOT use a food processor- you want the Oreos to be crumbly and not fine grained. You want to have the chunks as you bite into the cookie. I did this by placing the cookies in a freezer bag and crushing them by hand.

DIRECTIONS

In a medium bowl whisk together flour and baking soda- set aside. 

In the bowl of a standmixer fitted with paddle attachment, cream together butter and sugars on medium speed until fluffy- about 5 minutes. Then add in pudding mix, and combine on low speed. Once incorporated add in eggs one at a time and then vanilla. Scrape down sides of bowl and mix back into batter. 

Slowly add in dry ingredients and mix until just incorporated- do not over stir. Again, scrape down the sides of the bowl and mix. Finally stir in crushed Oreos. Scoop 1" cookie dough balls onto baking sheet-- I used a cookie scoop but you can also do this by hand. Bake 8-10 minutes.

Store in air tight container-- these cookies stay moist for awhile :) By awhile I mean the few days it took me to eat them all :)

Enjoy,

Chika

Cookies n' Cream Cupcakes

I took a few days off from baking, cooking and blogging to do some major cleaning. I am not sure if it is a cultural thing or a tradition that I grew up with but every year before the New Year, you do a major cleaning of your home. Not just dust and vacuum but go through every nook, cranny, box, etc. and see what you need and what you do not. It is a daunting task but it feels so good when you are done. Plus, this prevents from developing unwanted clutter because each year you took the time to "cleanse" your home :)

We cleaned well before New Year, because I work New Years Eve and the hubby and I were planning on visiting his family today. It looked like Ninja was doing really well since his surgery, but since his pain medication ran out-- he began limping again, and not just limping but just hopping around on three legs :( Our  two week follow up is tomorrow- and I am hoping that it is because he is not on pain medication anymore and not that the contraption in his leg is not working or broke. Long story short- because Ninja is not doing so well- we decided to stay home instead of travel. I made these Cookies n' Cream Cupcakes to take to the party but now I guess the hubby will be eating them.

Note: This recipe was DEFINITELY a trial and error. The cupcakes were not hard to make but the frosting-was a pain! I went through tons of different recipes with none being stiff enough.

COOKIES N' CREAM CUPCAKES

Cupcakes Adapted slightly from Sweetapolita

Frosting Adapted slightly from Martha Stewart 

INGREDIENTS

Preheat Oven to 350F Degrees

FOR THE CUPCAKES

1 c. butter milk, room temperature

4 egg whites, at room temperature

1 egg (whole), at room temperature

2 tsp. vanilla extract

3 c. cake flour

1 1/2 c. sugar

1 tbsp. + 1 tsp. baking powder

pinch of salt

6 tbsp. of unsalted butter, softened and cut into cubes

6 tbsp. vegetable shortening
13-15 crushed Oreo
25-30 Oreos

FOR THE FROSTING
2 (8oz) package of cream cheese, room temperature
1/2 stick of butter, room temperature
2-4 c. of powdered sugar
1 tsp. vanilla extract
10 finely crushed Oreo*

FOR THE TOPPING
8-10 crushed Oreos
15 Oreos cut in half

DIRECTIONS

For the Cupcakes:
In a medium bowl, whisk together egg whites, whole egg, 1/4 c. of milk, and vanilla. Set aside. Then in the bowl of a stand mixer fitted with paddle attachment, combine flour, sugar, and baking powder on low speed for 30 seconds. Add the butter and shortening to the dry ingredients, and blend for an additional 30 seconds. Next, add the remaining milk and continue blending on low speed until mixture appears moistened. Then increase to medium speed for 1-1/2 minutes.

Scrape the sides of the bowl and begin to add the wet ingredients in 3 separate batches-- each time mixing for 20 seconds. Lastly, fold in crushed Oreo (do not finely crush to Oreo- you want chunks of Oreo in the cupcakes) in the batter. Do not mix the Oreo in-as the vanilla cupcakes will discolor. Prepare two cupcakes pans with liners. Place an Oreo at the bottom of each liner. Using an ice cream scoop- fill liners no more than 2/3 full. Bake for 18-20 minutes. Let cupcakes cool before frosting.


For Frosting:
In the bowl of a stand mixer, fitted with paddle attachment, combine cream cheese,butter, 1 c. of powdered sugar, and vanilla. Beat on medium speed and then medium-high speed for 6-8 minutes until creamy, light, and fluffy. Gradually add remaining sugar, 1/2 c. at a time-- beating for 1 minute after each addition. Continue adding in ingredients until desired consistency and sweetness is reached (i.e, you may not use all 3 c. of powdered sugar, if you want more sweetness but need a softer consistency add some heavy cream). Finally add in 3/4 of the crushed Oreos. The frosting should be stiff enough to hold shape once piped. Garnish with remaining crushed Oreos and top with half of an Oreo.

Enjoy,
Chika