Oreo Cheesecake Bars

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Last week I made Brown Eyed Bakers Snickers Rice Krispies Bars and they were soooo good.  I had gone out of town a couple of days after making these and I hoped that there would be at least one bar left for me (yay there was)!!

Then I saw these Oreo Cheesecake Bars on Michelle’s site and I so had to try these too!  My family likes (okay I like) the yellow Oreo cookies more than the chocolate ones, so I thought I’d change it up a bit and use those instead!

I’m thinking I should have doubled the recipe so that  I would have enough of these to feed all of the sweet tooth eaters in the house.  Once I tend to get my picture down for the blog, these types of treats seem to disappear.

INGREDIENTS:

For the Crust:
23 Oreo cookies (store-bought or homemade)
2 tablespoons unsalted butter, melted

For the Cheesecake:
12 ounces cream cheese, at room temperature
1 cup granulated sugar
3 eggs, at room temperature
6 tablespoons sour cream
1½ teaspoons vanilla extract
12 Oreo cookies (store-bought or homemade), coarsely chopped

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DIRECTIONS:

1. Preheat oven to 325 degrees F. Line an 8×8-inch square baking pan with foil or parchment paper, allowing it to hang over two of the sides.

2. Make the Crust: Process the Oreo cookies in a food processor until they are turned into fine crumbs. Drizzle the melted butter over top and pulse a handful of times until the butter is evenly distributed and all of the crumbs are moist. Dump the crumbs into the prepared baking dish and press into an even layer. Bake for 10 minutes (leave the oven on).

3. Make the Cheesecake: Beat the cream cheese on medium-high speed until smooth, about 2 minutes. Gradually add the sugar and beat until incorporated.

4. Slowly add the eggs, beating well after each addition, and mix until completely combined. Scrape down the sides of the bowl and add the sour cream and vanilla, beating until incorporated.

5. Gently fold in the chopped Oreos, then pour the batter over the prepared crust, smoothing it into an even layer. Bake until the edges are set but the middle still jiggles slightly, about 40 to 50 minutes.

6. Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.

7. To serve, lift the cheesecake out of the pan using the parchment or foil handles. Slice into bars and serve. Store leftovers in an airtight container in the refrigerator for up to 1 week. (I can’t believe I have to wait this long.  This is not a good thing for me!!)

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(Recipe adapted from Table for Two)

I’m so thankful that there are so many great bloggers out there to share their fun with us!  Not only do I learn from them but I get to share their great recipes.

Have a great week and enjoy the treat coming from your kitchen

Two Girls Cooking – Patricia 😉

Source:

Brown Eyed Baker

Snickers Rice Krispies

I haven’t made any sweet treats (outside of the ice-cream) in such a long time.  And since we’ve all lost a few pounds from out battle of the flu season, I figure it can’t hurt to have something sweet and fun to eat!!!

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These come from The Brown Eyed Baker.  She makes some of the best treats.   I want to ask her what she does with everything she bakes every day but I know in our house it’s not a problem, so I doubt it is with her either!!

I love Rice Krispie bars.  And holy cow, when you add the caramel, the chocolate, the peanut butter AND the candy…Oh my.  Loss for words.

Brooklyn took a bite…she says:  Wow these are really good.IMG_4494

Caleb is not a huge fan of being in pictures anymore, but when I gave him this he begged me to get one of him too.  Oh and he says: Man, these are the best!!

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When it comes to creating new treats, I’ll be the first to admit, I’m not good at just throwing things together to see how it works.  I’m not sure if I can do it.  So I stop by my favorite blogs and hope they don’t mind that I borrow their great ideas.  Michelle says it best…these are the best Rice Krispies that have come out of my kitchen as well (only thanks to her)!!

Who doesn’t love chocolate on anything!!  Me, I do.  We’re not a huge fan of the nuts, so I kept those out and added more cut out candy on top!!

Super good.  Super good.

yield: 24 treats

prep time: 10 minutes

cook time: 10 minutes
total time: 20 minutes

Rice Krispies treats loaded with caramel sauce, peanuts and chopped Snickers bars, then topped with a chocolate/peanut butter glaze.

INGREDIENTS:

3 tablespoons unsalted butter
1 (10-ounce) bag marshmallows
½ cup caramel sauce (homemade or store-bought)
6 cups Rice Krispies
1 cup peanuts, plus more for sprinkling on top (I left these off)
8 (“Fun-Size”) Snickers bars, chopped
1¼ cup milk chocolate chips
¼ cup creamy peanut butter

DIRECTIONS:

1. Grease a 9×13-inch baking dish; set aside.

2. Melt the butter and marshmallows together in a medium saucepan over low heat. Once melted, stir in the caramel sauce and remove from the heat.

3. Stir in the Rice Krispies until they are evenly coated with the sauce. Working quickly, stir in the peanuts and chopped Snickers bars, mixing as gently as possible.

4. Pour the mixture into the prepared pan and press into an even layer. Use the back of a greased wooden spoon to press down firmly over the surface of the treats to ensure that they are packed down tightly.

5. Melt together the chocolate chips and peanut butter in the microwave on 50% power, stirring every 30 seconds, until completely smooth and melted. Pour the chocolate/peanut butter mixture over the Rice Krispies treats and spread into an even layer with a spatula.

6. Refrigerate for at least 30 minutes, or until set. Cut into bars and serve. Leftovers should be stored in an airtight container at room temperature or in the refrigerator (room temperature for softer, more gooey bars; refrigerator for firmer bars).

Two Girls Cooking – Patricia 😉

Source

Brown Eyed Baker

 

Dulce de Leche Cheerio Bars

I’ve been going back and forth with my recipe finds from Betty Crocker to Pillsbury and also Big Fork Little Fork.  This one caught my eye on Betty Crocker’s site.
I have never been one to eat sweets very often.  But it is much easier for me to find treats that the family will eat over dinners that I have to rack my brain to find something everyone enjoys.
When the kids see a treat, they’ll at least try it.  When they see broccoli on their plate, I don’t get the same response.  When they saw the Marshmallow Truffles in the fridge before breakfast, they asked for one.  How often am I going to get that for dinner?  Not that often.  And don’t get me wrong, I do make them eat those things they don’t like.   It is much easier for me to find something fun for them and myself to bake and blog and also eat at the same time.
Oh, I’ll still be blogging meals, because I do have new ones every week.  Oh lets just move on shall we?
Here’s what you need:
1 1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/2 cup butter, melted
1 1/2 cups Dulce de Leche Cheerios® cereal
1 cup coarsely crushed pretzels
1 cup white vanilla baking chips (6 oz)
1 cup milk chocolate chips (6 oz) (I used 2 cups of white vanilla baking chips)
1 cup coconut
1 can (14 oz) sweetened condensed milk (not evaporated)
  1. Heat oven to 350°F. In medium bowl, mix cracker crumbs, pecans and melted butter. Press in bottom of ungreased 13×9-inch pan.
  2. Sprinkle cereal and pretzels over crust. Layer vanilla chips, chocolate chips and coconut over pretzels. Pour condensed milk evenly over top.
  3. Bake 25 minutes or until lightly browned. Cool completely, about 45 minutes. For bars, cut into 5 rows by 4 rows. Store covered at room temperature.

I can’t believe I have to wait 45 minutes for these to cool off first.  I lack patience at certain things.  Ok at most things, but waiting to taste something drives me bonkers.  I try to hold out and end up trying it before I should have!

  I wonder what the kids will chose for a snack today after school?  An apple, a marshmallow truffle, or these nummy bars!

Here’s some Betty Crocker helpful tips:

To crush the pretzels, place in a food-storage plastic bag and crunch them with your hands.

To make cutting easier, you can line the pan with parchment or waxed paper extending over the sides of the pan. Then after baking, lift the bars from the pan and cut them on a cutting board.

Enjoy your week.

Patricia – Two Girls Cooking 😉

Source

Betty Crocker

 

Lemon Meringue Pie

I wanted to make some little mini lemon pies in my new tart pans, but it didn’t happen to work out that way.  I just so happened to have an extra box of pie crust in the fridge so I made a whole pie instead of the mini pies.  The reason is because  I “assumed” the pie crusts would stand up against the tart pans or possibly rise, but it didn’t, the almost fell flat.  So I rolled out the new crust and put it a pan and came up with a pretty pie!

 

Ingredients list

  • 1 cup – Domino® Granulated Sugar
  • 1/4 cup – cornstarch
  • 1/4 tsp – salt
  • 1 1/2 cups – boiling water
  • 3 – eggs, separated (reserve whites for meringue)
  • 2 tsp – finely grated lemon rind
  • 1/3 cup – lemon juice (2-3 lemons)
  • 2 Tbs – butter or margarine
  • 1 – baked 8-inch pie crust or 6 tartlet crusts
  • 1/8 tsp – salt
  • 1/8 tsp – cream of tartar
  • 1/2 cup – sugar

Instructions

In medium saucepan, combine 1 cup sugar, cornstarch and 1/4 tsp salt. Gradually stir in water and cook, stirring constantly, 2 to 3 minutes, until mixture is clear and thickened. Remove from heat.

Combine egg yolks, rind and juice; stir into hot mixture. Cook, stirring constantly, 3 minutes longer. Remove from heat and stir in butter. Pour into crust or divide evenly among individual tartlets. Preheat oven to 350°F. In large glass or metal bowl, beat egg whites with salt and cream of tartar until foamy. Gradually beat in 1/2 cup sugar until stiff and glossy peaks form. Swirl meringue over pie. Bake 12 to 14 minutes until golden.

My other “Girl” isn’t a fan of lemons, but you could switch it up and use lime instead!!  Hint, hint Jodi!

I think I may have cut the pie a bit too soon.  The lemon curd didn’t settle quite enough, but it tastes just fine!

Craig happened to bring home Apple Crust and offered some to Caleb.  I asked Caleb to choose between my pie and Craig’s pie.  Ok so he chose Craig’s, but that’s because he likes to make side with Craig.

Either way, this is good pie.  I ate only half a piece!  Only because I’m trying to be good!

Happy baking and cooking!

Patricia – Two Girls Cooking

Source

Domino Sugar

Raspberry M&M Bars

 

I was in the mood to have some chocolate chip cookies.  I just so happened to be at the store the other day and saw Raspberry M&Ms right before my eyes.  Then I thought to myself that bars would be a better choice with those bright pink pieces of candy.  I haven’t even tried these M&M’s before but thought you can’t go wrong with Raspberry anything.  Or candy if you ask me!!!

I found this pretty basic recipe for the bars and here they are.  Pretty, dang, good.

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup vanilla or white chips
  • 1-3/4 cups plain M&M’s, divided

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Bear in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Stir in chips and 1 cup of M&M’
  • Spoon into a greased 13-in. x 9-in. baking pan; spread evenly in pan. Sprinkle with the remaining M&M’s. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Cookie bars are good for just about any occasion.  I have no special occasion other than I wanted to eat some!  I’ve been doing really well this past week so we are due for a good, sweet treat.  These M&Ms are the best!  I’d have another one if it wasn’t near 10:30pm…not supposed to eat this late.  But they are really good.  The picky man says so too.  Of course he loves the sweets!

We enjoyed these with some fruit smoothies tonight!

Happy Baking.

Nutritional Facts

1 serving (1 each) equals 232 calories, 10 g fat (6 g saturated fat), 32 mg cholesterol, 128 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein.

Patricia – Two Girls Cooking  😉

Source

Taste of Home

Peach Cobbler Tarts

 

Peach Cobbler Tarts.  Why?  Well, I’ve wanted to try something new with my tartlet pans and the first thing that came to mind were actually some mini apple pies.  I had some pre made pie crusts and apples in the fridge, how easy could that be?

But then I started thinking that’s playing it a bit safe.  And I’m trying to move away from being safe when it does to baking right??  Right!

I stumbled upon this recipe for some Peach Cobbler tarts.  I used a portion of the recipe from that site and then the tart crust from the Blueberry Tartlets that I made earlier this month.  I loved, loved the flavor of that crust.  The cobbler recipe called for drop biscuits.  I wasn’t planning on adding those until the last minute.

Peach Filling and Biscuit Topping:

1 pound sliced, peeled peaches (fresh or frozen, slightly thawed)

1/4 cup good quality peach preserves

1 teaspoon fresh lemon juice

1/2 teaspoon ground cinnamon

pinch of salt

3/4 cups all-purpose flour

1/4 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes

1/4 cup plus 2 tablespoons cold heavy cream

2 tablespoons granulated sugar mixed with 1/4 teaspoon ground cinnamon

Confectioners’ sugar for dusting

  1. For the crust please check out the Blueberry Tartlets from a previous post:

Crust

  • 1 1/2 cups all purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 3 tablespoons (about) chilled whipping cream
  • 1 large egg yolk

For crust:

Blend flour, sugar, and salt in processor 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons cream and egg yolk. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Shape dough into log. Cut crosswise into 8 equal rounds. Press each round over bottom and up sides of 3 3/4×3/4-inch tartlet pan with removable bottom. Pierce crusts with fork. Chill at least 1 hour and up to 1 day.

Preheat oven to 375°F. Bake tartlet crusts until lightly golden, pressing any bubbles with back of fork, about 15 minutes. Cool crusts completely on rack.

  1. For Peach Filling: In a food processor, pulse peaches and preserves until mixture is coarsely chopped. Place peach mixture in a medium saucepan; add the peach nectar, bourbon, lemon juice, cinnamon and salt. Cook over medium-high heat, stirring occasionally, until thickened and the consistency of jam, about 25 minutes. Remove from heat and transfer to a bowl to cool.
  2. Preheat oven to 350°F. Bake crust until light golden brown around edges and dry to touch, about 15 minutes. Transfer pan to rack to cool slightly, about 5 minutes. Spread filling over crust, leaving a ¼-inch border around edge.
  3. For Biscuit Topping: In a large bowl whisk together flour, sugar, baking powder and salt. Using a pastry blender or fingertips cut butter into flour mixture until it resembles coarse meal. Stir in heavy cream, mixing until just combined. The dough will be slightly sticky, but manageable. Do not over work. Drop biscuit topping over peach filling. Sprinkle with cinnamon sugar. Bake for 25-30 minutes, or until topping is light golden brown and fruit is bubbling. Transfer to wire rack and cool 30 minutes.
  4. To Serve: Remove sides of spring form pan. Cut tart into 8 wedges. Dust lightly with confectioners’ sugar and serve warm or at room temperature. If desired, serve with vanilla ice cream or whipped cream.

The house smells amazing.  I think I say that anytime there is cinnamon added to any dish!  At this time of the day the kids are in bed so they didn’t get a chance to help me bake it or a chance to taste it fresh from the oven.  They will be asking for one when they walk in the door from school tomorrow, that much I know!!!

These cobbler tarts are amazingly good!  I am honestly not a sweet eater.  I love my candy, I love some soda, but I can pass on the cakes and pies over chips and salsa any day.  But these…these are really good.  I am so glad that I skipped over the mini apple pies and stumbled upon these.  I can’t say that these are on my sugar free friendly list.  I can say that I will eat one and be satisfied with that.  Be strong or indulge completely.  I will be strong while I do indulge!!

Try, try, try these.  They will not disappoint at all.

Patricia – Two Girls Cooking

Sources

Food52

Epicurious