For my dad’s birthday, I wanted to make him something edible and fun. I was kind of short on time so I needed a recipe that would be pretty easy to whip up. Knowing that he loves cheesecake, I decided on a recipe for miniature Oreo cheesecakes. Surprisingly simple, these cheesecakes are paired with an Oreo on the bottom which serves as a ready made crust! The procedure required next to no preparation time and ending result was delicious!
*To ‘enhance’ the chocolatey flavor of the cheesecakes, I crushed about seven cookie wafers of the excess sandwich cookies and mixed them into the batter.
12 OREO Cookies (or any sandwich cookie of your choice)
Heat oven to 350 degrees F. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Place 1 cookie in bottom of each of 12 cupcake liners. Fill with batter. Bake 20 minutes or until centers are almost set. Cool. Refrigerate 3 hours.
A few months ago, we made Gluten Free Cookie Dough Brownies: http://wp.me/p3nMNw-4H . Today we decided to make it again, but this time as the classic flour version.A few notes on the recipe: we added dark chocolate chips to the brownies for extra chocolatey-ness. Also, we found that the cookie dough was very dense, so we added two tablespoons of milk to make it more spreadable.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
1/2 cup butter, diced
1/2 cup white sugar
1/2 tsp. vanilla extract
1 cup flour
1/2 tsp. baking soda
1/2-3/4 cup chocolate chips
First beat together the butter and sugar with an electric mixer. In a separate bowl, mix together the eggs and vanilla extract. Slowly add the egg mixture into the butter and sugar, beating on a low speed. Sift together the flour, baking soda and a dash of salt before stirring into the liquid mixture. Add in the chocolate chips and stir until combined.
Take small spoons of the dough (about 2 tsp.) and shape into a ball. Place the balls on a baking sheet. Bake the cookies at 350F for 10-15 minutes, until golden. Cool for 5-10 minutes before enjoying these dream-like cookies.
Easy to make butterscotch oatmeal cookies to warm up a cold and rainy day!
2 c. Bob’s Red Mill Shortbread Cookie Mix
1 1/2 c. butter, melted
1 tsp vanilla
1/2 tsp cinnamon (optional)
2 1/2 c. oatmeal
1 1/2 c. butterscotch chips
Preheat oven to 375 degrees.
Mix butter, eggs and vanilla together in a mixing bowl. Add in dry ingredients and mix well.
The dough is drier than a regular cookie, so you will need to form the cookies. For a medium size cookie, take a golf-ball size ball of dough and make it round with your hands. Press out onto a cookie sheet that is covered with parchment paper. The cookies won’t spread out very much, so you can place them fairly close together on the pan. Bake at 375 for 9 – 10 minutes.
To make the taco shells, split each cookie in half and save the vanilla creme. Cut each piece of the cookie in half. Spread chocolate frosting on each half and than angle the halves together.
To make the lettuce, put two or three drops of green food coloring in a ziploc bag and add a little bit of water. After putting the coconut in the bag, close it and shake it until the coconut is evenly colored. Add about a pinch or two of coconut into the taco shell.
The cheese is made from coconut as well. Put two or three drops of orange food coloring in a ziploc bag and add a little bit of water. After putting the coconut in the bag, close it and shake it until the coconut is evenly colored. Add about a pinch or two of coconut into the taco shell.
The sour cream can be made by taking the vanilla creme from the oreos and mashing it all together (add a little bit of water to get the consistency desired and to help in the mashing process). Using a pastry bag, squeeze the mixture onto each taco. If you’re looking for a good pastry bag, take a look at this one on Amazon:
Finally, to make the tomatoes cut the ends of the red MikeandIkes off. Each end of the MikeandIke is a tomato; place two or three tomatoes on each taco.
We hope you enjoy these yummy taco cookies and have a great Cinco de Mayo!
Today we made these delicious brownies with cookies baked on top! Here is the recipe:
Cookie Dough Recipe
1/2 cup butter, softened
1/3 cup brown sugar
1/3 cup white sugar
1/2 tsp baking powder
1/2 cup white rice flour
2/3 cup Bob’s Red Mill All Purpose Gluten Free Flour mix
3/4 cup chocolate chips (more or less to taste!)
Cream together butter, sugars, and eggs. Mix in vanilla and dry ingredients.
Bob’s Red Mill brownie mix
3/4 cup melted butter or margarine
2 tsp vanilla
¾ cup warm water
Method: Follow the directions on the brownie mix box.
Once you’ve made both mixtures layer the brownie mix into a baking pan. Then put a layer of the gluten free cookie dough on top. Once the oven is heated to 350F, pop the baking pan into the oven and wait about 30 – 35 minutes to enjoy. Best served with a cold glass of milk.
Chocolate-Coconut Scones from The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart and Denene Wallace. (You can get the recipe book online or at a bookstore. Trust us when we say you won’t regret getting it!)Follow the recipe and enjoy these moist cookies!
We made a simple chocolate sauce for the top of the cookie. To make it, just melt a handful of chocolate chips, a little bit of butter, and a few drops of water to get the consistency desired. You can sprinkle coconut flakes on top of the chocolate sauce if you want to.
1/4 cup butter
1 1/4 tsp baking soda
3/4 cup sugar
3 cups Trader Joe’s Rolled Oats
3/4 brown sugar
4 oz chocolate chip
1/2 cup chopped walnuts
1 tsp vanilla
1 cup peanut butter
Preheat oven to 350 degrees F. In a large bowl, combine sugar, brown sugar and butter and beat until creamy. Add eggs, vanilla, and baking soda and mix well. Add peanut butter and mix. Stir in oats chocolate chips and nuts. Place teaspoon full of dough on a lightly greased cookie sheet about 2 inches apart. Bake 10-12 minutes until light brown around edges. Mixture makes about 48 cookies.