{easy} {no-bake} Oreo Pie

Anything Oreo is always amazing! This pie is no exception. Added bonus..it’s no-bake.

Recently, I was asked to make an Oreo pie. This is the recipe I came up with and it does NOT disappoint.

If you’re like my Ma you don’t use any recipe that starts with flour. I’m the complete opposite, so I found a way to make it a little extra with the decorating. As you can see I made two presentation options. Both are super cute & easy!

The decorating is simple. Option 1- If you want to get a little creative, use an 8B Wilton piping tip and piping bag. Pipe a border along the edge of the pie. I like to pipe around the pie twice and finish with some crushed Oreos. Option 2- This way is little-to-no effort, simply sprinkle the top of the pie with crushed Oreos.

Here’s My Notes:

1)I suggest making this pie the night before you plan on serving it. It really gets a thick, cheesecake-y consistency as it chills.

2)The whipped cream for piping has to be whipped to very stiff peaks. Which is technically incorrect, but crucial for the cream to hold it’s shape.

3)Don’t even consider trying to half this recipe. Trust..you’re going to eat it all, and have no leftovers. If you do happen to have leftovers, keep refrigerated.

4)I made these pies in two stoneware pie plates.  If you decide to make yours in foil disposable pie pans you’ll have to divide the Oreo crust and filling into three pans.

5)If you don’t want to whip your own cream , u can just use Cool Whip. Just omit the 2 Tablespoons of sugar in the filling.

6)You’re going to need 2 packages of Oreos (I used Double-Stuf) for this recipe.

 

{easy} {no-bake} Oreo Pie

Yields:2-3 pies

Ingredients:

crust-

25 oreos

5 Tablespoons butter, melted

filling-

1 (8ounce) package cream cheese, room temperature (pls use Philadelphia cream cheese, it’s seriously the best)

1 (14ounce) can sweetened condensed milk

1 (5.1ounces) package instant vanilla pudding

2 cups milk (whole or 2%)

1 cup heavy whipping cream

2 tablespoons sugar

15 Oreos, crushed (I like a mix of chunks of Oreo and finely crushed Oreos)

topping (if using)-

1 cup heavy whipping cream

2 tablespoons sugar

1/4 teaspoon vanilla

Oreos, crushed

Directions:

Place pie plates on a large sheet pan. Preheat oven to 350 degrees F.

In a food processor, pulse the Oreos until finely crushed into crumbs. Add melted butter and pulse to combine. Once combined, divide equally into the pie pans. Press the crumb mixture into the bottom of the pie pans.

Bake crust in preheated oven for 7 minutes. Allow to cool completely before filling.

In the bowl of a stand mixer fitted with a whisk attachment, whip heavy cream and sugar into soft peaks. Remove from bowl and set aside. In the same mixing bowl beat cream cheese and sweetened condensed milk until completely incorporated. Next add pudding mix and milk, mix together for about 3 minutes and let set for 5 minutes. Gently fold in whipped cream and crushed Oreos.

Divide filling equally into  pie crust and smooth with a small off-set spatula. Place in the fridge for at least 4 hours, preferably overnight.

 

Decorate pies as desired and serve. Enjoy!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Absolute Best Chocolate Chip Cookie Recipe

This post is dedicated to the beloved chocolate chip cookie. Let’s be honest, who doesn’t love them?   No matter what the occasion… they’re excepted. They can satisfy any sweet tooth and cheer you up when you are sad. Obviously, they’re a classic for a reason!

I’ve written a couple chocolate chip cookie recipes, one of which I deemed the best chocolate chip cookie ever. Even though I thought I had successfully found an amazing chocolate chip recipe—my search still continued. It’s kinda like, a good banana bread recipe, is the search ever really over?

Here’s one thing I’ve learned….all chocolate chip cookie recipes are good fresh out of the oven. The real test is how they keep hours after.

Long story short, I’ve baked my fair share of chocolate chip cookies, and as of right now, this recipe is the best. But then again, I’ve yet to taste a chocolate chip cookie that I didn’t like. These are absolutely amazing fresh out of the oven, but equally as great after they’ve cooled.

Here’s My Notes:

1)This can be sometimes overlooked, but I think it’s important to use quality chocolate. I usually use a mixture of mini chips, regular size chips, chunks, and even chopped up chocolate bars…..pretty much anything I have on hand. Ghirardelli chocolate, is the best, plus it’s easily accessible. My favorite combo is regular milk chocolate chips & chopped up semi-sweet chocolate bars.

2)If you can get your hands on vanilla paste, it really elevates the flavor…..highly recommend.

3)Don’t over bake! I know this is a common comment in chocolate chip cookie recipes, but it’s important. I look for golden brown edges and pale, soft centers.

4)I use a kitchen scale to measure my ingredients because I think it’s easier, but I’ve included the cup measurements if the don’t have a kitchen scale.

 

The Absolute Best Chocolate Chip Cookie Recipe

Yields: approximately 25 cookies

INGREDIENTS:

•3 large eggs, room temperature
•2 teaspoons vanilla
•3 1/2 cups (482 grams) all purpose flour
•1 tsp baking soda
•1 tsp baking powder
•1 1/2 tsp kosher salt
•1 cup plus 5 tablespoons (298 grams) unsalted butter, softened
•1 cup plus 2 tablespoons (250 grams) packed, moist brown sugar
•1 1/4 cups (250 grams) granulated sugar
•1 1/2 cups milk chocolate
•1 1/2 cups  semi-sweet chocolate
DIRECTIONS:

Preheat oven to 375ºF. Line two cookie sheets with parchment paper. Set aside.
In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside as well.
Use an electric mixer to cream the butter and both sugars on medium-high for 5 minutes, until very light and fluffy. Continue to mix on medium, add in the eggs, one at a time. Add vanilla and mix thoroughly.  Mix in the dry ingredients. Scrape down the sides of the bowl with a spatula and mix for a few more seconds, careful not to overmix. Fold in the chocolate. Use an ice cream scoop (1/4 cup) to portion the cookies in 2.5 ounce balls onto prepared cookie sheet (6 to a cookie sheet).

Bake for 10-13 minutes, until cookies look slightly underdone in the center, but completely set and golden around the edges. Enjoy!

 

Orange Skillet Coffee Bread {the fool-proof recipe}

This is, in my opinion, an even easier version of an orange coffee bread that my mom would make for Sunday Brunches. It was one of those recipes that you find in an old Southern Living cookbook and it was made with biscuits. My two problems with that recipe is that whenever I would make it, I would always have to guess if it was done or not. I could never tell! I would end up over baking it or under baking my bread ….. literally would be raw dough 🙄. Another problem was the icing that went on top……it was kinda like an after thought. With a few small changes, this is an absolute favorite of mine. You’ll be making it for all you breakfast gatherings and last minute brunches.

Here’s My Notes

1)Baking this in one layer helps insure that there is no guessing when trying to decide if it’s done or not. I baked mine in a 8-inch cast iron skillet, but you can easily double this recipe and bake it in a 10-inch skillet.

2)I have included a glaze recipe, but I always have leftover cream cheese frosting around. So I pretty much just add a little orange juice & vanilla to it, and have my glaze for this bread. If you want to make your life easier buy the cream cheese frosting from the store that’s in the can. Put it in the microwave for about 20-30 seconds …instant glaze.

Orange Skillet Coffee Bread {the fool-proof recipe}

Yields:approximately 6 servings 

Ingredients 

Bread:

•2 (12 ounces) packages Grands! crescent rolls

•1 stick butter, melted

•3/4 cup sugar

•Zest of one orange

•1 (8 ounces) package cream cheese

Glaze:

•3 ounces cream cheese, softened

•1 cup powdered sugar

3 Tablespoons butter, melted

•1/2 teaspoon vanilla

•2-3 Tablespoons orange juice

chopped pecans or walnuts, optional 

Directions

Preheat oven to 350 degrees F. Line a 8-inch cast iron skillet with parchment paper.

In a small bowl combine sugar and orange zest. Remove the crescent roll dough from it’s packaging and unroll it. Separate  into triangles. Taking a pinch of cream cheese (no more than a teaspoon) and place at the fattest part of the crescent roll; roll the dough up and pinch the ends together to seal.(Don’t  worry about making these into crescents rolls. You are simply enclosing the cream cheese into the dough) Place the filled crescent in the melted butter, then roll it in the orange sugar. Place close together in the prepared skillet and continue this with all the crescent rolls.

Bake in preheated oven for 30 minutes or until golden brown.

Prepare the glaze: In a medium bowl beat together the glaze ingredients using a handheld mixer until smooth. Pour glaze over the warm bread. Top with toasted nuts if desired and Enjoy ! ♥

Strawberry Cream Cheese Pastry Ring

This is one of those pastries that is actually realistic to make. You buy a couple cans of crescent rolls, a can of strawberry pie filling, and whip together a cream cheese filling… that’s it! You’ll have it in the oven in less than 10 minutes.

I love crescent roll pastries they’re simply delicious and you can beat how simple they are to put together. If you need something sweet for a summer afternoon tea or a quick weekend breakfast, whip this up and I promise you’ll be glad.

Here’s My Notes:

1)Honestly this recipe is so easy I don’t really have any notes, but I would say… I like eating this when it’s completely cooled. Give it a good 30 minutes to cool before serving.

Strawberry Cream Cheese Pastry Ring

Yields: approx. 8 servings

Ingredients

2 (8 ounce) tube crescent rolls

1 (21 ounce) can strawberry pie filling

1 (8 ounce) package cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla

1/2 cup powdered sugar

1 Tablespoon heavy cream

1 Tablespoon butter

1/4 teaspoon almond extract

1/4 cup sliced almonds, (you could toast them if you like)

Directions

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

Unroll the crescent dough and separate into triangles. Arrange the triangles on the prepared cookie sheet with the points of the triangles pointing towards the outside and the wide ends overlapping at the center. Press the overlapping dough to seal.

In a medium size mixing bowl beat the cream cheese and sugar together using a handheld mixer. Add in vanilla.

Spoon the strawberry pie filling over the crescents rolls, keeping it on the widest part. top it with the cream cheese filling. To bring the ring together fold the pointed ends over the filling, tucking it under. The filling with be visible.

Bake the pastry in the preheated oven for 25-30 minutes or until golden brown; mine took 30 minutes. Allow to cool for about 20 minutes before glazing.

While pastry cools prepare your glaze by simple mixing the powdered sugar, cream, almond extract, and butter together in a small bowl with fork. Drizzle over the cooled pastry ring and sprinkle with almonds. Enjoy!

Chocolate Kahlua Walnut Cake

I’ve been watching a few British baking shows lately. The techniques they use and flavor combinations,  I find so intriguing. One flavor combination that caught my attention was coffee and walnut. Which seems totally normal, but actually rather uncommon here in typical American baking.

This interesting combination inspired me to make this showstopper cake. I wanted the coffee flavor to be present in both the cake and the frosting & really be the focal point. The walnuts are lightly toasted and garnish the bottom half of the cake. They add the perfect crunch! Now let’s talk notes…

Here’s My Notes:

1)For the chocolate cake part of the recipe, I’m leaving that up to you. You can use a chocolate cake mix or use your favorite homemade chocolate cake recipe…. either will work fine. I used my own chocolate cake recipe and substituted the water for French pressed coffee. I wanted the coffee to be nice and strong, which is why I used the French press instead of normal drip brewed coffee. If you decide to use a cake mix, add a tablespoon of espresso powder to get a coffee flavor.

2)Another note about the cake, if you go the homemade route use a dark cocoa powder. It gives the cake a more deeper flavor.

3)The key to this frosting is the Kahlua. You simply will not get the same flavor if you don’t use it…highly, highly recommended.

4)I decorated my cake with some little chocolate covered shortbread cookies. They kinda reminded me of tea biscuits, the kind that you would have with your afternoon tea in England….. plus I just thought they were cute. You could totally just top yours with some dollops of buttercream or sprinkle with more walnuts.

Chocolate Kahlua Walnut Cake

Ingredients:

1 chocolate cake recipe, I suggest a recipe that makes three 9-inch layers

4 sticks salted butter, softened

5 1/2 cups powdered sugar, sifted

1 teaspoon vanilla extract

2 ounces Kahlua Liquor

1 cup toasted walnuts, pulse in the food processor

shortbread cookies for garnish, optional

Directions:

In the bowl of a stand mixer, beat together butter and powdered sugar on medium speed until combined. Add in vanilla extract and Kahlua and beat frosting at high speed for 3-4 minutes or until super light and fluffy.

On a cake plate or cake board begin stacking your cake, place a some dollop of buttercream in the center your plate to help the cake stay in place. Lay one of your cake layers on top, spread a generous layer of buttercream over the top using a small offset spatula; continue with all the layers. Crumb coat the sides of the cake and place it in the fridge to chill before doing your final frost. After frosting the cake press the toasted walnuts into the sides of the cake. Finish decorating your cake however you like. I suggest cutting this cake with a good serrated knife. Enjoy!

Fresh Strawberry Cheesecake Pie

Whenever fresh strawberries are available at our local farm, my mind becomes filled with dessert ideas. My all time favorite is fresh strawberry pie.  I consider it to be a southern classic  pie! The kind of fresh strawberry pie you’ll find in your community church cookbook or your cousin brings to all the summer potlucks. But it’s just a staple, definitely a good recipe to have in your repertoire…… I never get tired of it. I’ve eaten many slices of fresh strawberry pie over the summers and it’s always something I look forward to around this time of year.

I wanted to change up my favorite summer pie just a little by adding a no-bake cheesecake layer, and  I probably ate about 3/4 of this pie on my own.

Here’s my Notes:

1)This pie needs time to chill in the fridge. I suggest making it the day before you plan on serving it. The jello needs to chill and the cheesecake layer will have time to really set up and get firm….it becomes so smooth & creamy 😋

2)I really suggest blind baking the pie crust. Just use some dry black eye beans, you don’t have to have those fancy pie weights…. it’s a extra step worth doing.

3)This recipe makes two deep dish pies.  I suggest you give the other pie away to a friend…they’ll love you.

Fresh Strawberry Cheesecake Pie

Yields:2 deep dish pies

Ingredients:

2 frozen deep dish pie shells

no-bake cheesecake layer-

1 (8 ounce) package cream cheese {I love Philadelphia Cream Cheese, I honestly think it’s the best}

2 cups heavy whipping cream

1 teaspoon vanilla

1/2 cup sugar

1 cup powdered sugar

strawberry layer-

1 quart fresh strawberries, washed & halved

1 cup water

1 cup sugar

3 Tablespoons cornstarch

1 (3ounce) package strawberry jello

 Directions:

Preheat oven to 450 degrees F. Blind bake the two frozen pie shells in preheated oven for 8-10 minutes. Allow to cool completely before continuing.

In the bowl of a stand mixer, beat together the cream cheese, powdered sugar, and sugar until smooth; transfer to another bowl. Using the stand mixer bowl again whip the whipping cream until stiff peaks. Add cream cheese mixture and vanilla; whip together until fully incorporated. Divide the cheesecake mixture evenly between the two pie shells.

In a medium saucepan stir together the water, 1 cup sugar, cornstarch, and jello with a whisk. Bring mixture to a boil, allow to cook for about 1-2 minutes. Remove from heat and add the halved strawberries. Divide the strawberries evenly over the top of the cheesecake layer. Chill the pies for at least 6 hours before serving. Enjoy !

Best French Toast. Ever.

Usually there are French toast people and then there are pancake people. If you happen to be strictly among the pancake lovers I have the recipe to change your mind.

When it comes to making good French toast there are two very important factors. The first is good bread, cinnamon-raisin in my book is the best. As the bread cooks, the filling gets all melty and gooey, it makes all the difference in the world. The second is the custard, I was told once that just plain French toast could be delicious without syrup. Shocking I know, but if you have a good egg mixture to soak your bread in, you won’t even need syrup. French toast is way simpler to whip up than pancakes. So this weekend you can enjoy a delicious, yet simple breakfast right from home.

Here’s my Notes:

1)Forget the egg whites, just egg yolks in this recipe. If you don’t have heavy cream you can use half & half instead.

2)Slice the bread in thick slices. If you cut them too thin it will just fall apart.

3)I’ve only made my French toast with homemade cinnamon-raisin bread, but store-bought is definitely fine. But if you decide to make some homemade bread it keeps great in the freezer. Just pull it out whenever you get the craving.

Best French Toast. Ever.

Yields: about 4 servings

Ingredients:

4 egg yolks

1/4 cup brown sugar

1/2 cup heavy cream

pinch of salt

1/4 teaspoon vanilla

1/2 teaspoon cinnamon

4 thick slices of cinnamon raisin bread

syrup & powdered sugar, for toppings

Directions:

Preheat oven to 350 degrees F. and place a cooling rack on a baking sheet and place in the oven.

In a shallow dish (like a pie dish) whisk together all the ingredients except for the bread 😝.

Over medium heat melt one Tablespoon of butter in a skillet. Place a slice of bread in the egg mixture and allow it to soak on each side for about 1 minute. I cook mine for about 6 minutes each side. Once the french toast is cooked, place it in the oven to keep warm. Continue with the remaining slices of bread. Serve the french toast with powdered sugar or syrup. Enjoy!

{Super-Easy} Apple Turnovers

Who knew that your favorite bakery treat was so easy to make? Get ready…. this is the easiest pastry ever. period.

It had been a while since I had a apple turnover. Recently, I whipped up a batch one morning for a breakfast I did for my friends. I sat there wondering why I haven’t made them sooner. They come together in no time, and they simply are just delicious. I mean seriously, how can you go wrong with puff pastry and spiced apples?

Here’s My Notes:

1)It’s very important to place the assembled turnovers in the freezer before baking them. Freezing them keeps the pastry super cold, which insures that the pastries will puff up and hold their shape while baking.

2)Honestly, I don’t think the kind of apple you use really matters in this recipe. I usually have Golden Delicious or Red Delicious on hand.

3)When it comes to nutmeg, freshly grated nutmeg is the best, not the already ground nutmeg in the container. I suggest getting whole nutmeg and grating it. I usually just eyeball the amount.

{Super-Easy} Apple Turnovers

Yields: 6 turnovers

Ingredients:

For filling:

1 cups diced and peeled apples (about 2 medium apples)

2 Tablespoons brown sugar

1/2 teaspoon cinnamon

freshly grated nutmeg, about 1/8 teaspoon

pinch of salt

1 egg, beaten well

For icing:

1 Tablespoon powdered sugar

splash of heavy cream

1 Tablespoon butter, melted

1/4 teaspoon vanilla

1 package of store-bought puff pastry (I really like the Pepperidge Farm Brand)

Directions:

In a medium-sized bowl combine diced apples, sugar, salt, and spices.

Roll out the puff pastry onto a floured sureface. Using the scores already on the pastry as a guide, cut each sheet into 6 equal rectangles. Using a pastry brush, brush the beaten egg around the perimeter of each rectangle.

Assemble the pastries on a parchment paper lined sheet pan. In the center of 6 of the rectangles place about 1 1/2 Tablespoons – 2 Tablespoons of the apple mixture. Then top with a rectangle of pastry. Seal by pressing a fork down into the pastry all the way around. Brush the tops with the rest of the egg and make 4-5 slits using a sharp knife.

Pop the assembled turnovers in the freezer for about 20 minutes.

Preheat oven to 400 degrees F. Once oven is preheated bake the turnovers for 30 minutes or until golden brown.

Prepare the icing while the turnovers are baking.  Simply whisk the icing ingredients together with a fork in a small bowl.

Allow the turnovers to cool slightly before icing them. Serve & Enjoy!

 

 

Braided Nutella Bread

What is better than warm homemade bread filled with Nutella?

Whenever I get an idea for a bread recipe I always start with my trusty challah bread recipe. It has a nice tender texture, but it’s also able to hold up to whatever I fill it with.
This time around I kept the filling super simple and classic.

Here’s My Notes:

1)When making bread I always find it helpful to read the recipe throughly before beginning.

2)This bread is best eaten the day it’s baked, any leftovers should be stored well covered. This bread makes an amazing breakfast! I have a recipe coming soon for any leftover bread you may have. So be looking for part 2.

3)I love the ripples of Nutella throughout the bread. BUT don’t go over board with the filling. I don’t have measurements for the Nutella, just spread enough to cover the rolled out dough and that’s it. If you overfill the loaf it will ooze everywhere and cause a mess.

4)I find that the laundry room is a good place to rise dough. I place the bowl on the dryer and close the laundry room door.

 

Braided Nutella Bread

Yields: 1 large loaf

Ingredients: 

•2 teaspoons dry yeast

•1 cup warm water (around 108-112 degrees F.)

•4 – 4 1/2 cups all-purpose flour

•1/4 cup sugar

•2 teaspoons salt

•2 eggs

•1 egg yolk

•1/4 cup oil

•Nutella

Directions:

Prepare the yeast: In a two-cup measuring cup sprinkle the yeast over the warm water and add a pinch of sugar to help activate the yeast. Stir to dissolve the yeast and allow to stand for about 10 minutes or until you see a thin frothy layer over the top of the water.

In the bowl of a stand mixer, whisk together the 4 cups flour, sugar, and salt. Making a well in the center of the flour add in the eggs, yolk, and oil. Pour in the yeast mixture and whisk to make a slurry. Switching to a wooden spoon mix until you form a shaggy dough.

Using a stand mixer fitted with a dough hook, knead the dough on low for about 6-8 minutes. If the dough still seems very sticky add a little flour at a time, about one Tablespoon. The dough is finished kneading when it’s soft, smooth, and forms a ball.

Place the dough in a oiled bowl, covered with plastic wrap, and place in a warm place for about 1 1/2 – 2 hours or until doubled in size. Once the dough has risen, remove the dough from the bowl onto a well floured surface. Roll into a rectangle, about 3/4 of a inch thick. Then, spread a layer of Nutella over the rolled out dough.

Now, roll the dough up, starting with the side farthest away from you rolling the dough towards you. Next, cut completely down the center of the dough, end to end. Turn the sides up and carefully twist the dough….I start from the middle. Such the ends underneath the twisted loaf. Gently place the loaf on a baking sheet lined with parchment paper or a silicon mat. let the loaf rise for 1 hour.

Bake the loaf in a preheated oven at 350 degrees F. for 35-40 minutes or until the bread reaches an internal temperature pf 190 degrees F. and is golden brown.

You can enjoy this bread right out of the oven. I love to dust the top with powdered sugar. Enjoy!

 

 

♥More recipes using my favorite Challah Bread Recipe

 

Braided Orange & Almond Sweet Bread

 

 

Apple Cinnamon Crunch Bread

Honey Sweetened Iced Green Tea {Tazo Tea Copycat}

Out of all the iced tea recipes I’ve come up with….this is the favorite. I’ve made this tea several times for different occasions and every time it’s a huge hit. When I show up at get- togethers I’m always asked, “Did you make the TEA?”.

This tea is a copycat for Tazo Iced Green Tea, which I bought on a total whim at a health food store for an afternoon lunch with a friend. We both fell absolutely in love with it and I knew immediately that I had to recreate it.

Now that it’s summer, it’s the perfect refreshment to enjoy with friends. Go ahead and make a double patch, you’ll thank me later.

Here’s My Notes:

 1)The secret to this tea tasting like the real thing is using Tazo Zen  tea bags…. it’s infused with spearmint & lemongrass.

2)As I say in every iced tea recipe….iced tea tastes better after it has time to chill. Please, please chill it for at least 2 hours before you drink it 🙏.

3)I love my tea sweet, not lightly sweetened or a hint of sweet, so I add two cups of sweetener per gallon. I know that two cups of sugar may not be everyone’s cup of tea (😉) , so feel free to half the sugar.

4)After making this tea several times, I like the flavor of more honey. I use half honey, half sugar. Again, feel free to half the sugar or sweeten to your taste…to each his own.

 

Honey Sweetened Iced Green Tea

Yields: 1 gallon

Ingredients;

6 Tazo Zen tea bags

4 black tea bags, I use Red Rose tea

6 cups water

1 cup honey

1 cup sugar

lemon slices & fresh mint are nice garnishes

Directions:

In a medium sized saucepan bring the water and tea bags to just a boil; steep for about 15-20 minutes.

In a 1 gallon pitcher pour in honey and sugar, once the tea has steeped add it to the pitcher. Stir well to dissolve the sugar and place in the fridge to chill for a least 2 hours before serving. Garnish with slices of lemon and a handful of fresh mint.

Enjoy & Happy Summer !

 

enjoying my iced green tea in my favorite cup