adapted from KraftFoods.com
16 ounces semi-sweet chocolate
12 ounces white chocolate
2 Tablespoons peanut butter
20 Oreo cookies
Microwave semi-sweet chocolate and white chocolate in separate bowls until completely melted, following directions on the back of the packages. Add peanut butter to white chocolate; stir until well-blended. Crumble half the cookies over each bowl of chocolate; mix well.
Drop spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times with knife for marble effect.
Refrigerate at least 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.
Showing posts with label Oreos. Show all posts
Showing posts with label Oreos. Show all posts
Tuesday, December 15, 2009
Thursday, August 27, 2009
Oreo Truffles
Take one package of Oreos and throw it in your food processor. Pulverize. It should look like sand.
Add an entire block of cream cheese. Pulverize again until it forms a dough.
Put dough in fridge for about 45 minutes to firm up a bit.
Roll dough into walnut sized balls. Stick in fridge again to firm up.
Melt white chocolate (or regular chocolate) in a double boiler or the microwave.
Dip balls into the chocolate and lay on wax paper to harden.
Add an entire block of cream cheese. Pulverize again until it forms a dough.
Put dough in fridge for about 45 minutes to firm up a bit.
Roll dough into walnut sized balls. Stick in fridge again to firm up.
Melt white chocolate (or regular chocolate) in a double boiler or the microwave.
Dip balls into the chocolate and lay on wax paper to harden.
Saturday, August 22, 2009
Oreo-Chunk Brownies
adapted from Recipe Girl
4 sticks unsalted butter
1 lb semi-sweet chocolate chips
6 ounces unsweetened chocolate, chopped
2 Tablespoons cocoa
7 large eggs
2 Tablespoons pure vanilla extract
2¼ cups granulated sugar
1¼ cups all-purpose flour, divided
1 Tablespoons baking powder
1 teaspoon salt
4 cups broken Oreos (about 40 cookies)
1. Preheat oven to 350°F. Butter and flour 12x18x1-inch pan (Texas sheet cake size). Line with foil or parchment that hangs over the sides for ease in getting them out (butter the foil/parchment).
2. In a heatproof, medium-bowl set over a saucepan of simmering water, heat butter and chocolates until melted and smooth; cool slightly.
3. In a large bowl, whisk together the eggs, cocoa, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.
4. In a medium bowl, sift together 1 cup of flour, baking powder, and salt, then add to batter. In a small bowl, stir Oreos and remaining ¼ cup flour. Stir cookies into chocolate mixture. Then pour into prepared baking pan and smooth top with a rubber spatula.
5. Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not overbake! Let cool completely, then cover tightly and chill overnight. Chilled brownies are easier to cut. Dump the chilled brownie pan onto a large cutting board, peel off the foil and cut into squares.
4 sticks unsalted butter
1 lb semi-sweet chocolate chips
6 ounces unsweetened chocolate, chopped
2 Tablespoons cocoa
7 large eggs
2 Tablespoons pure vanilla extract
2¼ cups granulated sugar
1¼ cups all-purpose flour, divided
1 Tablespoons baking powder
1 teaspoon salt
4 cups broken Oreos (about 40 cookies)
1. Preheat oven to 350°F. Butter and flour 12x18x1-inch pan (Texas sheet cake size). Line with foil or parchment that hangs over the sides for ease in getting them out (butter the foil/parchment).
2. In a heatproof, medium-bowl set over a saucepan of simmering water, heat butter and chocolates until melted and smooth; cool slightly.
3. In a large bowl, whisk together the eggs, cocoa, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.
4. In a medium bowl, sift together 1 cup of flour, baking powder, and salt, then add to batter. In a small bowl, stir Oreos and remaining ¼ cup flour. Stir cookies into chocolate mixture. Then pour into prepared baking pan and smooth top with a rubber spatula.
5. Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not overbake! Let cool completely, then cover tightly and chill overnight. Chilled brownies are easier to cut. Dump the chilled brownie pan onto a large cutting board, peel off the foil and cut into squares.
Oreo-Crusted White Chocolate Mousse Torte
adapted from Lora Brody's "Chocolate American Style"
Makes one 9-inch cake; 12 servings
For the crust and garnish:
Butter for preparing the pan
24 Oreo cookies, roughly broken in thirds
6 ounces semisweet chocolate, finely chopped
½ cup (4 ounces) heavy cream
For the filling:
10 ounces white chocolate, coarsely chopped
2 cups (16 ounces) heavy cream
1 teaspoon vanilla extract
2 teaspoons unflavored gelatin
Coat the interior of a 9-inch springform pan with butter. Place a circle of parchment in the bottom and butter it as well (I omitted this step and it didn't stick).
Place the bowl of an electric mixer and wire whip attachment or the beaters in the freezer to chill.
To make the crust, place the broken cookies in the work bowl of a food processor fitted with the metal blade. Pulse until medium-size crumbs are formed. They won't be uniform but don't process long enough to make mush- just to grind the cookies into uneven crumbs. Leave the crumbs in the food processor. Place the semisweet chocolate in a medium metal bowl. Pour the 1/2 cup heavy cream into a small saucepan; set over medium heat and bring the cream to a very gentle simmer. Pour it over the chocolate and stir until the mixture is smooth. Add two-thirds of the cookie crumbs; reserve the remaining crumbs. Stir the crumbs to coat them with the chocolate. Spoon and scrape the mixture into the bottom of the prepared pan. Press the chocolate-coated crumbs evenly over the bottom all the way to the edge of the pan, but not up the sides. Set aside.
To prepare the filling, place the white chocolate and 2/3 cup of the heavy cream in a metal bowl placed over, but not touching, a pan of simmering water. Stir occasionally as the chocolate melts. When the mixture is smooth, remove it from over the water and set aside to cool.
In a chilled bowl using the chilled beaters, whip the remaining 1 1/3 cups of heavy cream and the vanilla until soft peaks form.
Pour 3 tablespoons of water into a small saucepan and sprinkle the gelatin over it. When the gelatin has softened, place the saucepan over very low heat and stir the mixture just until the gelatin has dissolved and liquefied. Immediately scrape the gelatin mixture into the white chocolate mixture, and fold gently until well combined. Fold the white chocolate-gelatin mixture into the whipped cream until the mixture is uniform. Scrape the filling into the prepared crust.
Refrigerate the torte until the gelatin has set, at least 4 hours or overnight (I refrigerated mine overnight). To serve, loosen the edges of the torte from the sides of the pan with a small knife. Remove the sides of the pan and run a wide metal spatula between the bottom of the torte and the parchment liner, then lift the torte onto a flat serving plate. Just before serving, sprinkle the torte with the reserved cookie crumbs.
This torte can be refrigerated, covered, for up to 4 days.
Makes one 9-inch cake; 12 servings
For the crust and garnish:
Butter for preparing the pan
24 Oreo cookies, roughly broken in thirds
6 ounces semisweet chocolate, finely chopped
½ cup (4 ounces) heavy cream
For the filling:
10 ounces white chocolate, coarsely chopped
2 cups (16 ounces) heavy cream
1 teaspoon vanilla extract
2 teaspoons unflavored gelatin
Coat the interior of a 9-inch springform pan with butter. Place a circle of parchment in the bottom and butter it as well (I omitted this step and it didn't stick).
Place the bowl of an electric mixer and wire whip attachment or the beaters in the freezer to chill.
To make the crust, place the broken cookies in the work bowl of a food processor fitted with the metal blade. Pulse until medium-size crumbs are formed. They won't be uniform but don't process long enough to make mush- just to grind the cookies into uneven crumbs. Leave the crumbs in the food processor. Place the semisweet chocolate in a medium metal bowl. Pour the 1/2 cup heavy cream into a small saucepan; set over medium heat and bring the cream to a very gentle simmer. Pour it over the chocolate and stir until the mixture is smooth. Add two-thirds of the cookie crumbs; reserve the remaining crumbs. Stir the crumbs to coat them with the chocolate. Spoon and scrape the mixture into the bottom of the prepared pan. Press the chocolate-coated crumbs evenly over the bottom all the way to the edge of the pan, but not up the sides. Set aside.
To prepare the filling, place the white chocolate and 2/3 cup of the heavy cream in a metal bowl placed over, but not touching, a pan of simmering water. Stir occasionally as the chocolate melts. When the mixture is smooth, remove it from over the water and set aside to cool.
In a chilled bowl using the chilled beaters, whip the remaining 1 1/3 cups of heavy cream and the vanilla until soft peaks form.
Pour 3 tablespoons of water into a small saucepan and sprinkle the gelatin over it. When the gelatin has softened, place the saucepan over very low heat and stir the mixture just until the gelatin has dissolved and liquefied. Immediately scrape the gelatin mixture into the white chocolate mixture, and fold gently until well combined. Fold the white chocolate-gelatin mixture into the whipped cream until the mixture is uniform. Scrape the filling into the prepared crust.
Refrigerate the torte until the gelatin has set, at least 4 hours or overnight (I refrigerated mine overnight). To serve, loosen the edges of the torte from the sides of the pan with a small knife. Remove the sides of the pan and run a wide metal spatula between the bottom of the torte and the parchment liner, then lift the torte onto a flat serving plate. Just before serving, sprinkle the torte with the reserved cookie crumbs.
This torte can be refrigerated, covered, for up to 4 days.
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