Oreo stuffed chocolate chip cookies!

OREO STUFFED CHOCOLATE CHIP COOKIES. Need I say more? 

Seriously.

I have been following http://chef-n-training.blogspot.com and she never fails!

Lets just say that I made 2 batches of these bad boys ( 48 cookies) and by the end of the night, the 3 grown men that were at my house devoured the cookies and left me with 4 cookies~! 

Now THAT'S how good they are!!!!! 

 

 

 

So wait no more, GO MAKE THEM COOKIES!

 

Oreo Stuffed Chocolate Chip Cookies

• 1 cup shortening

• 1 cup packed light brown sugar

• 1/2 cup granulated sugar

• 2 large eggs

• 2 tablespoon vanilla extract

• 3 cups flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 cup semi-sweet chocolate chips

• 1 package Double Stuff Oreo cookies

Preheat oven to 350 degrees.

In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined.

Beat in eggs and vanilla.

In medium bowl mix the flour, salt, and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.

With a cookie scoop, form balls with the dough.

Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough.

Place onto parchment or silpat lined baking sheets and bake cookies for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

 

 

Ok now, either, be certain to have company over to help you devour these delicious puppies OR stack 'em away from ones eyesight!!!! Really, no joke!

Peace <3

Cupcakes!

In the last month I have gone on a little cupcake frenzy.
I had a little Miche Bag demo at my house. We had a pyjama party theme to our evening. So I started thinking of all the things my friends and I used to do during sleep overs and the first thing that came to mind: SWEETS! So, I made a bunch of different deserts for my lady friends!

Amongst the desert I made, there are two of my favorite cupcake recipes I've tried so far.
I find them to be so good that I just HAD to share the gold with you so you can impress your guests during one of your parties.

Red Velvet with cream cheese frosting

Ingredients
1 ¼ cup of all Purpose Flour
2 Tbsp of Cocoa Powder
½ tsp of Baking Powder
½ tsp of Baking Soda
¼ tsp of Salt
¼ cup of Unsalted Butter, softened at room temperature
¾ cup of Granulated sugar
¾ cup of Buttermilk
1 Egg
1 tsp of Vanilla Extract
Red food Coloring

Preparation,
1) Preheat your oven to 350 degrees. Line a muffin pan with cup cake liners and set aside.
2) In a small bowl mix together the first 5 ingredients and set aside.In the bowl of an electric mixer fitted with a paddle attachment, cream together the sugar and butter, add the egg and vanilla and mix until well combined and creamy.
3) With the mixer running on low, add half of the dry ingredients and half of the buttermilk, make sure its combined and add the remaining dry ingredients and buttermilk making sure to combine everything together but not over mixing.Using a spatula mix the batter from the bottom to make sure nothing is left stuck to the side of the bowl, add enough food coloring to get the desired red color for your cupcakes.
4) Using a large ice cream scoop, scoop the batter evenly in your prepared pan and bake for 18 to 22 minutes or until when you insert a toothpick in the center it comes out clean.Let the cupcakes cool completely.
 
For the frosting,
2 Cups of Powdered Sugar
4 oz of Cream Cheese, softened at room temperature
2 Tbsp of Unsalted Butter, softened at room temperature
1 tsp of Vanilla Extract
1 Tbsp of Milk


 To make the frosting simply put the first 4 ingredients + 1/2 tbsp pf the milk into the bowl of an electric mixer and mix until well combined and it has the consistency of a thick frosting. Add the other 1/2 tbsp of milk if you find the frosting to think. Frost the cupcakes either with a little spatula or using a disposable piping bag fitted with a plain large tip.
Let cool in the fridge for about 10 to 15 minutes to set a little before serving (if you can resist them anyway)

- I don't add the other 1/2 tbsp of milk in the frosting because I find the frosting to be to soft, not to say liquid-y, when i add the other half of milk. I think it's because my butter and cream cheese are very soft to start with?

ANYWAYS!!! TRY THIS RECIPE!!!

These cupcakes are a little mouth orgasm!

Oops! I ran out of Red food coloring so I added Blue....turned out black-ish but gosh darn DELISH!

The other recipe I tried and LOVED and thought was super easy and quick to make are :

Vanilla Cupcakes - with Raspberry Butter Cream Frosting 

Ingredients
1 Cup Granulated Sugar
1 Stick Unsalted Butter, softened
2 Eggs
2 tsp Vanilla Extract
2 tsp Baking Powder
1/8 tsp Salt
1 1/3 Cups All Purpose Flour
1/3 Cup Whole Milk

Preparation
1) Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside.
2) In a mixing bowl fitted with a paddle attachment, cream together the sugar and butter. Add the eggs and vanilla and  cream together until you get a smooth mixture. Add the dry ingredients and with the speed on low mix together and slowly add the milk and just mix everything to combine. DO NOT OVER MIX! Make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn’t mixed.
3) Scoop the batter into your lined cupcake tin, make sure its only filled ¾ of the way up because they will rise. Bake for 20 minutes and let cool for about 45 minutes before frosting.

For the Frosting:
1 Stick of Unsalted Butter, softened
½ cup Raspberry Preserves
½ tsp Vanilla Extract
1 16oz Box of Powdered Sugar
Fresh Raspberries, for garnishing
Pinch of salt

Preparation
 To make the frosting combine together all the frosting ingredients except the fresh raspberries and mix together to combine. Add the frosting in a piping bag fitted with a large star tip and pipe the frosting onto the cupcakes. Top with a few fresh raspberries and dive in!

These little beauties are so delicious and beautiful that I promise you everybody is going to think that you went to a fancy shmancy bakery and bought them.
Ever time I have to make some fast easy delicious deserts, these guys are my go to!!

Enjoy making cupcakes! I'll keep you updated on other favorites of mine! :o)

Peace <3

Pumpkin cookies with a cream cheese icing

SO, a month has gone by since my last post.
It's harder than it looks to keep up this blog, I guess I haven't found my inner writer yet.

Oh Inner Writer, where are thou inner writer!

In the last month I have made a bunch of delicious yummies!
Cookies, breads, cupcakes,......................

Every year, during fall, I ALWAYS go pumpkin crazy.
I make lattes, savory's and sweets, ALLLLL Things pumpkin.
Here's one of the yummies pumpkin recipes I've EVER tried!! 
I found it on www.sweetpeaskitchen.com :

                    

Pumpkin cookies with cream cheese icing

(Click on the link for the printer friendly version)

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 stick (1/2 cup) butter, softened
• 1 cup white sugar
• 1/2 cup brown sugar
• 1 1/4 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 4 oz. cream cheese
• 3/4 cup powdered sugar
• 1/2 teaspoon pumpkin pie spice

Directions:

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars. Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy. Stir in the dry ingredients into the pumpkin mixture by hand until just combined. Drop on prepared baking sheets by heaping tablespoonfuls; Butter the bottom of a drinking glass and then dip the bottom of the glass in a bowl of sugar. Flatten the dough balls with the bottom of the glass until they are about ¾ inch thick, dipping the glass in sugar as necessary to prevent sticking.
3. Bake in preheated oven for 13 to 15 minutes. Cool cookies on wire rack. Once cookies have cooled completely, frost or drizzle with cream cheese frosting.
4. While the cookies are cooling make frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, confectioners’ sugar and pumpkin pie spice and beat until smooth and creamy.

This recipe is seriously yummy. The icing is super tasty and the cookies are slightly crunchy on the outside and super soft on the inside. Once i took 'em out of the oven, I waited 5 minutes before removing them from the cookie sheet. I then transfered them to a cooling rack where I left them for 5 hours. I'm glad I did that because it gave them the chance to harden just a little more and made the cookie just a little crunchier!!

Give these a shot and lemme know how It went!

Peace <3