Oatmeal Cream Pies

Oatmeal Cream Pies
recipe from Honey & Jam

When I was in elementary school, my mom would pack me a lunch. I would have a turkey sandwich, chips and the best thing at the bottom of the sack bag, was the Little Debbie Oatmeal Cream Pies. It was the best part of lunch time. They are two oatmeal cookies with a creme filling inside. These cream pies taste exactly like the ones from Little Debbie. Go ahead and try them.. you wont be sorry :)


1 cup butter, softened
3/4 cup brown sugar
1/2 cup sugar
1 tsp vanilla
2 eggs
1 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1/4 tsp cinnamon
1 tbsp cocoa powder
1 1/2 cups quick oats

In the bowl of a mixer, cream together the butter and sugars. Beat in vanilla and the eggs, one at a time until well incorporated. Whisk together the flour, salt, baking soda, cinnamon, cocoa powder, and oats. Beat into the cream mixture. Refrigerate cookie dough for 15 minutes.

Drop about 1 tbsp of dough onto an ungreased cookie sheet and bake at 350 degrees for about 10 minutes. The centers should still be slightly underdone when you remove them from the oven. Cool completely on a wire rack.

Spread about 1 tbsp of cream filling (recipe below) on the bottom of one cookie and then top with another cookie.

Cream Filling
1/2 cup vegetable shortening (I imagine butter would work just fine)
1 1/2 cups marshmallow cream
2 cups powdered sugar
1 tsp vanilla
1-2 tbsp milk, as needed

Cream together the shortening and marshmallow cream. Add the powdered sugar and vanilla, beat well. Thin with milk until you get the right consistency. The mixture should be thick and creamy, but easily spreadable.

Puffy Chocolate Chip Cookies

Puffy Chocolate Chip Cookies

Recipe from Buns in My Oven

These cookies aren't ordinary cookies. These cookies are so light and fluffy that they melt in your mouth. You can never just eat one of these!

• 8 tbsp cold butter, cut into small cubes


• 3/4 cup brown sugar


• 1 large egg, cold


• 1 tsp vanilla extract


• 1 3/4 cup all-purpose flour


• 1/2 tsp baking powder


• 1/4 tsp baking soda


• 1/4 tsp kosher salt


• 1 cup semi-sweet chocolate chips


• 1/2 cup toasted walnuts (optional)

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In the bowl of your stand mixer, beat together the cold butter and sugar until barely combined, about 1 minute on lowest speed. Do not beat until creamed or fluffy! Add the egg and vanilla and continue to beat until combined.

Mix together the dry ingredients and add them to the butter and sugar mixture. You should have a very stiff, lightly sticky dough. If needed, add another tablespoon of flour. Add the chocolate chips and nuts and mix until combined.

Measure out the dough in equal portions depending on the size you want them. Levain Bakery makes 6oz cookies, I made 3oz cookies. Place the cookies on your baking sheet and place the baking sheet in the refrigerator for 5 minutes to chill the dough again. This will help prevent the cookies from spreading.

Bake for 11-13 minutes or until the outsides are lightly browned and the insides are mostly done. Cool on a wire rack.

S'more Brownies

S'more Brownies
Recipe by Buns in My Oven

I have always been a big fan of S'mores. Who would ever think of sandwiching chocolate and marshmallows in graham crakers? These brownies are delicious. They taste exactly like S'mores without having to sit outside by a fire to make them, even though that is one of the fun parts!

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1 tbsp white sugar

Mix together all of the ingredients and press into the bottom of a foil lined and greased 9×13 pan.

Brownies:
1 brownie mix, made as directed

Pour brownie batter on top of graham crust and bake as directed on the brownie package. Remove from the oven and cool for 10 minutes

Topping:
16 ounce bag of marshmallows

Top the brownies with all of the marshmallows and place under the broiler until the tops of the marshmallows are brown and they have poofed up a bit. Remove from oven and serve while still warm.

Cookie No-Dough Ice Cream

Cookie No-Dough Ice Cream
recipe from The Kitchy Kitchen

Chocolate chip cookie dough ice cream is one of my favorites! The only part I don't like is that when you reach the bottom of the carton, all that is left is vanilla ice cream! This recipe is different. The whole ice cream flavor is cookie dough. So there won't be any cookie dough hoggers where all you get left with is the runny ice cream on the bottom!

1 cup chopped dark chocolate (I used a 70% Valrhona chocolate)
2/3 cup dark brown sugar
4 large egg yolks
2 teaspoons pure vanilla extract
2 cups half and half
1 1/2 cups whole milk (or reduced fat, if you prefer)
3 tablespoons unsalted butter
pinch of salt

Directions:
In a small sauce pan, melt the butter until it is a deep golden brown color. There will be charming little brown bits at the bottom of the pan. You don’t want it too burnt, otherwise it’ll taste, for lack of a better word, weird. Add the half and half and heat until scalding (not quite boiling).

In a separate bowl, whisk together the sugar and egg yolks until pale and fluffy. Take the half and half mixture off the heat, and add a little to the egg mixture while mixing. This is called tempering the eggs: introducing hot liquid a little at a time to eggs while stirring, as to not cook the eggs with the hot liquid. Add a little more (just over half of the hot mixture total) and the healthy pinch of salt, then pour everything back into the sauce pan.

Heat, stirring very often or constantly, until about 170 degrees, or until it coats a metal spoon. Transfer the mixture to a bowl and chill. Once the mixture is chilled, whisk in the additional 1 1/2 cups of milk and add it to your ice cream machine. When it’s almost fully churned, add your chopped chocolate. Eat directly from the ice cream maker or freeze overnight.

Whoopie pies

Whoopie pies have always been a favorite! Who wouldn't like it, chocolate cookies with a filling inside! This is a great recipe for delicious whoopies!

For Chocolate Cookies: Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

1 3/4 cups (230 grams) all purpose flour

3/4 cup (75 grams) Dutch-processed cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup (170 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

1/4 cup (60 ml) buttermilk

1/2 cup (120 ml) lukewarm strong coffee or !/2 cup (120 ml) lukewarm water

In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and coffee (or water). With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 9 - 10 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely.


Vanilla Filling:

1/4 cup (55 grams) vegetable shortening

1/4 cup (4 tablespoons) (55 grams) unsalted butter, room temperature

1 cup (115 grams) confectioners' (powdered or icing) sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup (120 ml) light corn syrup

Beat the shortening and butter until soft and creamy. With the mixer on its lowest speed, gradually beat in the confectioners' sugar. Increase the speed to high, and beat until light and fluffy, about 5 minutes. Then, with the mixer on low speed, beat in the vanilla extract and slowly drizzle in the corn syrup. Continue to beat until the filling looks like soft mayonnaise.