Oreo Pie

 

A delicious dessert!

Oreo Pie

Crust:

22 regular Oreo cookies

5 T. butter, melted

Crush the Oreos in a food processor or in a gallon sized zip lock bag with a rolling pin.  Pour the crumbs into a bowl and add the butter.  Mix well.  Put the mixture in a 9- inch pie pan and press the crumbs into it and up the sides.  Bake at 350 for about 8-12 minutes.

When the crust is cool, put 1/2 gallon softened cookies and cream ice cream in a large bowl.  Mix and stir until the ice cream is creamy and softened evenly.

Put a bottle of hot fudge sauce in the microwave.  Heat until pourable.  Pour about 1/2 the bottle into the cooled crust.  Spread evenly.  Add the softened ice cream and spread evenly.  Freeze.

When read to serve, cut into pieces.  Reheat the fudge sauce and pour some sauce on each piece.  Top with a dollop of fresh sweetened whipped cream.  Put 1 oreo in the top of the whipped cream for garnish.

Hot Fudge Pudding Cake

 A delicious fudgy dessert. I love that you don't have to get out the mixer.

Hot Fudge Pudding Cake

1 cup flour

2 tsps. baking powder

1/4 tsp salt

7 T. cocoa powder, divided

1 1/4 cups sugar, divided

1/2 cup milk

1/3 cup butter, melted

1 1/2 tsp vanilla

1/2 cup brown sugar

1 1/4 cup hot water

Preheat oven to 350.  In a bowl, whisk together flour, baking powder, salt, 3 Tablespoons cocoa, and 3/4 cup sugar.  Stir in the milk, melted butter, and vanilla until smooth.

Pour into a ungreased 9 inch square pan.

In another bowl mix together 1/2 cup white sugar, brown sugar, and 4 Tablespoons cocoa.  Sprinkle this mixture over the batter.  Pour the hot water over the top of all- do not stir.

Bale for 35-40 minutes until the center is set and the top is dry.

Let cool slightly before serving.  Serve with vanilla ice cream.

Fudge

 I tried a new fudge recipe.  It was really good.

Fannie Farmer Fudge

2 cups sugar

2 T. butter

2/3 cup evaporated milk

10 large marshmallows

1/2 bag of chocolate chips

1 tsp. vanilla

1/2 cups chopped nuts, optional

Boil the sugar, butter, milk, and marshmallows for 6 minutes, while stirring.  Remove from heat and add the chocolate chips, vanilla, and nuts.  Stir and stir until the chips are melted.  Pour into a buttered 8 inch pan.  Cool and cut. into squares.  Each square can be wrapped in plastic wrap.

Turtle Cake

 My sister-in-law, Ada made this for a recent family gathering.  It was delicious.

Turtle Cake

1 box German chocolate cake mix, mixed according to directions on box, but not baked yet

1- 14 oz bag of Kraft caramels (48 pieces)

1/2 cup evaporated milk

2 cups pecans, chopped

3/4 cup butter

2 cups semi-sweet chocolate chips

Whipped cream for topping, if desired

Heat oven to 350.  Spray a 9 x 13 pan.  Pour half of the batter into the prepared pan and bake for 15 minutes.  While the cake is baking, melt the caramels, milk and butter together over medium heat.  Pour the mixture over the partially baked cake and sprinkle half of the nuts and half of the chocolate chips over that.  Pour on the rest of the cake batter, then sprinkle the nuts and chocolate chips over that.  Bake for 20 minutes.  It won't look done, but it will set up over time.  Top with whipped cream, if desired, or with ice cream as shown.

German Chocolate Pie- Oh my!

When I lived near a Marie Calendar's restaurant, my favorite dessert was German Chocolate Pie at Marie Calendar's.  I can remember going there shortly after Kristen was born with my mother, who had come to help after the birth, with my beautiful, new baby girl in tow.  I don't remember what I ordered for lunch, but I sure remember how delicious that German chocolate pie tasted.  I have looked from time to time, but have never been able to find a recipe.  So, based on my heavenly memories, I made up a recipe, using, as a base, the banana cream pie recipe on here.  I, of course, substituted chocolate pudding for vanilla, and substituted the other ingredients for the bananas. I think it tastes very much like Marie's- as best as I can remember. 

German Chocolate Pie        Makes 2 pies
 1 small (3.4 oz) box instant chocolate pudding

1 cup cold water

1 can sweetened condensed milk

1 pint heavy whipping cream

2 pie crusts (oreo, graham cracker, or baked pastry shells)

1/3 cup powdered sugar

1/2- 1 cup miniature chocolate chips

1 cup or so of coconut

1 cup or so  nuts

In a medium bowl, mix together the pudding mix, cold water, and sweetened condensed milk.  Mix well and put in fridge.

In another bowl, whip 1 cup cream until soft peaks form. Fold it into the pudding.  Fold in most of the coconut and nuts and some of the chocolate chips.  Put the mixture in the fridge.  Sprinkle some chocolate chips into the bottom of two pie shells (I prefer a baked pastry shell, but the others are good too.) Microwave for just a few seconds to slightly melt the chocolate.  Divide the pudding mixture between the two pies.  

Whip the other cup of cream with 1/3 cup powdered sugar.  Top the pies with the whipped cream.  If using store-bought crusts, replace the plastic dome and store the pies in the fridge.

*Because my husband prefers plain chocolate pie, I make one plain chocolate pie and one German chocolate.   I put half of the pudding mixture in a pie shell for him, and then mix in (just half of the above amounts) of the coconut, nuts, and chocolate chips for the German chocolate one.  I think this might be my favorite kind of pie.

Marshmallow Brownies

This delicious recipe comes from my sister Patty's cookbook.  Everything I make from that book is delicious!

Marshmallow Brownies

1 cup butter, softened

2 cups sugar

4 eggs

2 tsp vanilla

1 1/2 cup flour

2/3 cup cocoa

1 1/2 cups chopped nuts, optional

1/2 tsp. salt

1 pkg. miniature marshmallows

Chocolate buttercream frosting

Mix together the butter and sugar.  Add eggs and vanilla and beat well.  Add flour salt, cocoa, and nuts.  Beat well and put in a 9x13 pan. (I like to spray it, then line with parchment.)  Bake at 350 for 30-40 minutes.  Just before they are done, remove them from the oven and put the marshmallows over the top.  Return to the oven and bake until the marshmallows are melted.  When cool, frost with chocolate frosting.  Easy and absolutely delicious.  This is one of my favorite treats to share with neighbors.

Chocolate Buttercream Frosting (you can use any recipe, but this is one from my Aunt Nedra)

2 cups powdered sugar

4 T. butter, melted and cooled

1/4 cup cocoa

1/4 cup milk

1/2 tsp. vanilla

Put the powdered sugar in a bowl.  Whisk in the cocoa powder.  Pour in the butter, milk, and vanilla and whisk until well combined.  

Chocolate Cream Pie

 I have never made cream pies from scratch and wanted to learn.  I have been trying many recipes.  I have had some fails, but this one was really good.  Watch for more soon.  

Chocolate Cream Pie

1 baked 9 inch pie crust

2 egg yolks, beaten

1 1/2 cup sugar

3 Tablespoons cornstarch

1/2 cup cocoa powder

1/2 tsp salt

3 cups half and half, or mixture of milk and half and half

1 T butter 

1 1/2 tsp vanilla 

Whipped cream or cool whip for topping

In a large saucepan, mix together the egg yolks and sugar.  Mix in the cornstarch, cocoa, and salt.  When mixed, add milk.

Turn on the heat to medium and stir constantly until boiling.  Remove from heat and stir in the butter and vanilla.  Cool for a few minutes, then pour into pie crust.  Chill for several hours before serving, topped with whipped cream.

Sea Salt Caramel Chocolate Oreo Pie

Two of my kids made this together tonight.

1 package of Oreo's
1 cup (two sticks, 16 Tbsp.) of Butter, divided
2/3 cup Brown Sugar
1 1/4 Heavy Whipping Cream, divided
1 bag (12 oz.) chocolate chips (you can use dark or milk, we prefer milk)
Flaky sea salt, such as Kosher salt

Crust:
Finely crush the Oreo's (with a food processor, or in a bag with a rolling pin) and combine with 1 stick or 8 Tbsp. melted butter. Press into the bottom and sides of a pie pan and freeze for at least 10 minutes.

Caramel Layer:
In a small saucepan combine the remaining 8 Tbsp. of butter with the brown sugar and whisk constantly until the mixture begins to bubble, then for a additional minute. Remove from heat and slowly whisk in 1/4 cup whipping cream until smooth. Then let the Caramel cool for approximately 15 minutes before pouring over the crust, then chill in freezer for 30-45 minutes, but you don't want to let the caramel to completely freeze.

Chocolate Layer:
Pour the chocolate chips into a glass bowl and the whipping cream into a saucepan. Once the cream is at a simmer remove from heat and pour over chocolate chips and let sit for 5 minutes (or really until the chocolate chips begin to melt), then whisk until completely smooth. Pour the chocolate over the caramel and return to freezer for a final 30 minutes or put it, covered, into the fridge.
Before serving, sprinkle the sea salt over the pie.

This dessert is very rich but so delicious. My daughter chooses this as her "birthday cake" every year.

Condensed Milk Chocolate Chip Cookies

I saw this recipe online and found it intriguing: no eggs, no brown sugar, mostly sweetened with sweetened condensed milk.  I decided to give it a try.  The cookies were puffy (baking powder instead of soda) and soft and kind of cakey.  They look very light in color  because of no brown sugar, but they are done.  They were very quick to make and tasted yummy.  The recipe doesn't make a lot, so double it if you want more cookies.

Condensed Milk Chocolate Chip Cookies
1 1/2 cups butter, softened
1/2 cup sugar
1 cup sweetened condensed milk
2 teaspoons vanilla
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups chocolate chips

Set oven 350
Line baking sheets with parchment or silicone sheets.
Mix together in your stand mixer the butter and sugar until light and fluffy.  Add the milk and vanilla and continue mixing  Stop the mixer and add the flour, baking powder, and salt.  Mix in slowly.  Add the chocolate chips.
Roll dough in 1 inch balls and place 1 1/2 inches apart on baking sheet.  Flatten slightly.
Bake for about 10 minutes.

I baked some and froze the rest of the dough in balls on a cookie sheet.  After frozen, I put them in a zipper bag and put them in the freezer for a quick bake snack another time.  I do this just about every time I make cookies of any kind.  It is so convenient to have cookie dough all ready when you need to take a treat to someone, etc.

Brownie Cookies

These are delicious, chewy brownie-like cookies.  They have crispy edges with chewy, gooey middles.

Brownie Cookies

3 cups semisweet chocolate chips
1 cup butter, cut up

6 large eggs
2 cups white sugar
1/2 cup brown sugar
1 Tablespoon +1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups flour
1/2 cup cocoa powder

In a sauce pan on low, melt the butter and chocolate chips together.  Stir and stir until all melted.  Turn off heat and set aside.

Then put the eggs, sugars, vanilla, baking powder, and salt in the bowl of mixer.  Mix together and then beat on high for 5 minutes.
Reduce speed to low and add the cooled chocolate mixture.  Mix another several minutes until well combined.
Stir in the flour and cocoa.  Cover and chill in the fridge for at least 30 minutes.
Turn on the oven to 350
Drop onto a parchment lined cookie sheet.  Each cookie should be about 1 1/2 Tablespoons of dough.  Bake at 350 for about 15 minutes.  The edges of the cookies should be crisp, with the middles soft.  Cool and enjoy!

Marshmallow Brownies

These were easy to make and certainly were a hit with my family.  I never did get a great picture of them.  They disappeared too fast!

Marshmallow Brownies
1 package brownie mix (I love the Ghirardelli mix you get at Costco)
Ingredients to make the brownie mix as directed on package
Miniature marshmallows
Frosting:
1/2 cup butter
4 T. cocoa powder
3 T. milk
3 T. water
3 1/2 cups powdered sugar
2 tsp. vanilla

Prepare the brownies in a 13x9 pan according to the package (I actually always spray the pan, then line it with baking paper or parchment. Then you can just lift the paper out when they are all done and cut them.)  Bake them according to package directions.  Take them out of the oven and cover them with miniature marshmallows.  Put them back into the oven for a few mintues until the marshmallows puff up and just start to brown.  Take them out and let them cool completely.  While they are cooling, prepare the frosting:

Frosting
In a saucepan, stir together the butter, cocoa, milk and water.  Bring to a boil.  Remove from heat.  Immediately add the powdered sugar and vanilla.  Beat well.  Pour frosting over the brownies while frosting is still hot.  Allow to cool.  Cut with a plastic knife.

Fantasy Fudge

This recipe has been around for years, and I've been making it for years.  It is pretty much no-fail and is creamy and delicious.  I only make it at Christmas time and I don't make it every year.  But I did this year to serve at a party, so I thought I would share the recipe:
Fantasy Fudge
1 1/2 cups butter
6 cups sugar
2 cans evaporated milk (you can substitute 1 of the cans of milk with 1 1/2 cups of cream.  It makes the fudge more, well, creamy)
4 cups semi-sweet chocolate chips
1 large (13 oz.) jar of marshmallow crème
1 Tablespoon vanilla
2 cups chopped nuts, optional

Lightly butter a 13 x 9 pan.  Mix sugar, butter, and milk in a large, heavy pan.  Bring to a full, rolling boil on medium high heat, stirring constantly.  Continue boiling until to softball stage.  Remove from heat and stir in chocolate chips, marshmallow crème and vanilla.  Pour into prepared pan and cool.  Cut into squares when completely cool. You can wrap the squares in plastic wrap or serve them in candy paper liners.

The Best Chocolate Chip Cookies in the World

I work with the young women in our church.  One of my 15-year-olds claimed she had the best chocolate chip cookie recipe in the world.  Well, when someone says that you have to try it.  So I did.  I think she may be right!

The Best Chocolate Chip Cookies

Kelly and Katelin Nordfelt

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla

3 cups flour

1 teaspoon baking soda

2 teaspoons hot water

½ teaspoon salt

2 cups chocolate chips

1 cup chopped walnuts (optional)

Preheat oven.0 to 350.  Cream together the butter, white sugar, and brown sugar until smooth.  Beat in the eggs one at a time, then stir in the vanilla.  Dissolve the baking soda in hot water.  Add to the batter along with the salt.  Stir in the flour, chocolate chips, and nuts.  Drop by large spoonfuls onto ungreased pans.  Bake for about 10 minutes, or until edges are nicely browned.

Snickers Cake

Years ago, my sister in law, Ada, made a Snickers Cake.  It was really good.  At that time, I made a note in this blog as a recipe to post sometime, but I never got the recipe.  So recently I looked for the recipe online.  I found there are many different versions of Snickers Cake on the Internet.  I tried this one.
This cake is very moist.  I think I would reduce the amount of caramel sauce so it's not quite so moist.

Snickers Cake
1 box devils food cake mix, made according to the directions on package
1 can sweetened condensed milk
1 1/2 cups hot caramel sauce (1 jar smuckers or my homemade recipe)
1/2 cup chocolate chips
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
2 snickers candy bars, chopped
1/3 cup peanuts, chopped
caramel sauce
chocolate sauce

Bake cake in 9 x 13 pan as directed
While baking, mix condensed milk and caramel topping until well bleneded.  When the cake is done and while it is still hot, poke holes in it with a fork or straw.  Pour milk mixture over the cake.  Allow to cool completely.  Sprinkle chocolate chips over the cake.
In a chilled bow, whip together the cream, sugar and vanilla.  Whip on high spead for 1 -2 minutes.  Stir in the chopped snickers.  Spread over the cake.  Sprinklke chopped peanuts on top.  Drizzle caramel and Chocoalte sauce on top.  Chill

Just a pinch recipes

I since have talked to Ada and found that this is not the recipe she used.  She shared with me the one she did use.  So, I guess the experimenting will have to continue!  Tough job, but somebody's got to do it.

Hello Dolly Bars

If I had to choose my very favorite dessert of all-time, it would be probably be a tie between chocolate cake with chocolate frosting (and ala mode doesn't hurt anything) and these bar cookies- Hello Dolly Bars.  I have been making them for years.  I can remember making them when I was expecting our first daughter.  That is 40 years ago!  They are delicious and very easy to make.

Hello Dolly Bars
1 cup butter, melted
2 1/2 cups graham cracker crumbs
2 cups semi sweet chocolate chips
2 cups pecans, chopped
2 cups coconut
1 can sweetened condensed milk
1 cup milk chocolate chips (or you can use more semi sweet)

Preheat oven to 350
In a medium bowl, mix together the crumbs and butter.  Press into the bottom of a 13x9 pan.  Layer the chocolate chips, pecans and coconut.  Drizzle the milk over all.  Bake for about 30 minutes.  Take out of oven and sprinkle on the milk chocolate chips.  Let cool, then refrigerate until well set.  Cut into bars.

Fudge Pie

This pie is easy as pie and delicious!

I made this kind and peach for Kristen's birthday many years ago.  That little boy is now 10 and his sister is 12. Shown with Grandpa Pete- our long-time neighbor and friend.

Fudge Pie

2 squares (2 ounces) semisweet chocolate
1/2 cup butter
1 cup sugar
2 eggs, beaten
1 unbaked pie crust

Melt the chocolate and butter in a saucepan or in the microwave.  Stir until smooth.  Add the sugar and eggs and beat well.  Pour into the pie shell and bake at 375 for 25 minutes. Let cool, then refrigerate for about an hour or longer until set.  Serve with whipped cream.

This pie is good and it is so easy.  But the best chocolate pie recipe I have is this one.  So if you want easy, try the recipe above.  If you want out of this world, click on the link.  

Simple Chocolate Ice Cream

This recipe came with our Cuisinart ice cream maker and we decided to try it out. It was rich and oh, so delicious!

1 cup unsweetened cocoa powder (I just used 1/2 cup cuz I am cheap and I used chocolate milk instead of regular milk.)
2/3 cup sugar
1/2 cup firmly packed brown sugar
1 1/2 cup whole milk
3 1/4 cup heavy cream
1 T vanilla extract

Place the cocoa and sugars in a medium bowl; stir to combine. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. If not freezing immediately cover and refrigerate until ready to use.

Turn on machine; pour mixture into freezer bowl and let mix until thickened, about 25-35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Brownie Chip Cookies

This recipe is so easy and the cookies turn out soft and gooey and yummy.  It's one I can make in Japan because of Costco and brownie mixes!  I just made a big batch (double)  to take to the English class we teach. 

Brownie Chip Cookies
1 package brownie mix
2 eggs
1/4 cup oil
1 cup chocolate chips (it can be a mixture of white chocolate and semi-sweet)
Heat oven to 350 (180 C)
Mix the eggs and oil in a bowl.  Add the brownie mix and stir.  The dough is kind of hard to stir because it is stiff.  Spoon onto a well-greased or lined cookie sheet.  Bake 8-10 minutes.  Cookies should be soft and crackled.  Cool slightly before removing from the pan.

No Bake Cookies Candy

No-Bake Cookies

We do a lot of visiting to homes as we serve here in Japan.  I like to take a little treat when we go.  I love making these into little balls so they look more like little pieces of chocolate candy and keep them in a plastic container in the fridge.  Then we’re headed out on visits, I can put several in a pretty little bag and it makes a nice, little gift.

No-Bake Cookies

Lay out parchment paper or waxed paper on a countertop or table.

In a mixing bowl, put:

3 cups oatmeal

¼ cup cocoa

½ cup peanut butter

1 teaspoon vanilla

Set aside.

Combine in a saucepan:

2 cups sugar

1/3 cup butter

½ cup milk

Heat until boiling.  Boil for 1 minute.  If it’s a humid day, boil a bit longer.

Pour the boiling liquid over the oatmeal mixture, melting the peanut butter.  Stir well. 

As soon as it’s cool enough, roll little balls in your hands and put them on the parchment to set up. 

Chocolate Mousse

My sister, Pam who is an amazing cook, brought this delicious dessert to me for my birthday.  I honestly thought it was the best thing I had ever eaten.  It is so smooth and chocolaty and yummy.  I had to share the recipe:
Chocolate Mousse
1 1/2 cups mini marshmallows
1/4 cup soft butter
9 oz bittersweet chocolate (minimum 70%cocoa solids) chopped into small pieces
1/4 cup hot water
1 cup heavy cream
1 teaspoon vanilla extract

Put the marshmallows, butter, chocolate and water in a heavy saucepan.  Out the saucepan over gentle heat and cook until melted together, stirring frequently.  Remove from heat.
Whip the cream and add the vanilla.  It should be think.  Fold the cream into the cooling chocolate mixture until it is smooth and cohesive.  Pour into glasses or ramekins and chill.  Serve with whipped cream on top, garnished with shaved chocolate curls.