Oreo Cream Frosting

I may have spoken too quickly when I claimed that Chocolate Ganache Frosting is the best.  It's actually tied with Oreo Cream Frosting.  Again, it can be used as a frosting or between layers inside a cake.  

I am a fan of cake mixes.  I have yet to find a homemade one that's better.  The trick to cake mixes is to follow directions, but add a small box or 1/2 cup of dry pudding mix--no extra liquids, just follow directions on the box.  The cakes are more dense, more moist and a better consistency.

 

Oreo Cream Frosting

3 cups heavy cream

3/4 cup granulated sugar

3 tsp vanilla

3 Tbsp meringue powder (optional)

1 cup oreo crumbs

In a large bowl, whip cream until it starts to thicken.  While its mixing add in the remaining ingredients and keep whipping for a few minutes until frosting is stiff.  You'll know it's ready when you can scoop up some frosting with the beater and the frosting holds it's shape.  Pipe onto cupcakes and refrigerate or devour.  This was enough to frost 36 cupcakes.

The meringue powder helps the whipped cream to hold it's shape.  Totally optional, but definitely helpful!

Oreo Turtle Bars

Holy Hannah. These babies are my favorite new recipe.

I take full responsibility if you become addicted to these. But I won't take any responsibility for bigger pants sizes.

Oreo Turtle Bars
1 package oreo cookies
1 stick butter
3/4 cup semi-sweet chocolate chips
3/4 cup white chocolate chips
3/4 cup milk chocolate chips
3 cups marshmallows
3/4 cup toasted pecans
1 can (14 oz) sweetened condensed milk

Blend cookies in a food processor until finely ground. Melt butter and stir together with oreo cookie crumbs. Press into the bottom of a 9x13 pan.

Spray a non-stick pan and toast pecans over medium heat for about 5 minutes, stirring occasionally.

Layer the 3 types chocolate chips on top of crust, then marshmallows, and top with toasted pecans.

Drizzle the whole can of milk over the top and bake at 325 for 20-30 minutes. It will be golden brown on top and bubbly around the edges . . . like this:

Cool to room temperature, then cut into bars. Then make yourself silly, happy, and sick while devouring. And I won't tell if you didn't wait until they were cool to partake. These are so very sinful while still warm and gooey.

P.S. I found this recipe on this lovely cooking blog: www.jamiecooksitup.blogspot.com

Chocolate Freezer Pie

A slice of heaven

It's no secret I love dessert. And it's definitely no secret I love chocolate. This pie is perfect. It's cold, it's chocolate, and it's so quick and easy to make. I use light cream cheese and light cool whip and I've never missed the calories!

Frozen Chocolate Pie
1 Oreo pie crust
2 Tbsp sugar
4 oz. softened cream cheese
1/3 cup milk
1/2 cup semisweet chocolate chips
2 Tbsp milk
8 oz Cool Whip

Beat together sugar, cream cheese, and 1/3 cup milk.

Meanwhile, heat chocolate chips and 2 Tbsp milk in a saucepan over low heat. Add chocolate mixture to cream cheese mixture.

Gently fold in cool whip to mixture. Pour into pie crust. Freeze. Serve frozen.