Thursday, October 31, 2013

Chocolate Chip Oreo Brownie Bars

Name change to

First of all Happy Halloween!

Pure Awesomeness!  Okay, there is a lot going on here, but that's why it is so good!  You have a bottom layer of chocolate chip cookie dough, a middle layer of Oreo Cookies and a super-dark chocolate brownie that is made with Hershey's extra dark cocoa, yum! I was thinking of putting a layer of chocolate ganache, but I think it would be chocolate death for sure.  Anyways, if you have a gang that loves cookies and chocolate you will make them jump for joy.  Oh, and don't forget the milk. Special note make a day ahead these babies get better with age. Cover with clear wrap tightly so they don't dry out.  Makes a big batch.  Great for parties or potluck.

Cookie Dough Recipe:
2 sticks margarine, not butter(prefer Blue Bonnet)
3/4 cups brown sugar
3/4 cups granulated white sugar
1 tsp. vanilla
1 large egg, room temperature
2 1/2 cups all purpose flour
1 tsp. baking soda
pinch salt (only use if using unsalted margarine)
2 cups semi-sweet chocolate chips

Directions for Cookie Dough:
Cream margarine with sugars until fluffy about 5 minutes, add egg continue to beat, add vanilla.  In a separate bowl with a whisk, add all dry ingredients and mix well.  Slowly add flour mixture to creamed mixture, mix until well incorporated.  Add chips, mix well.

2 Packages Oreo Cookies (regular)

Brownie Recipe
source:  King Arthur Flour

4 large eggs
1 1/4 cups Double Dutch Dark Cocoa
1 tsp. salt
1 teaspoon vanilla extract
2 sticks unsalted butter
2 1/4 cups sugar
1 1/2 cups all purpose flour
2 cups chocolate chips
extra chips for top of brownie

 Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.

 Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips. 

Preheat oven to 350 degrees.  Grease a 10 x15 inch pan with 2 inch sides.  (9x13 is too small) I purchased a Wilton Pan for this at Michael's.   
Spray pan with spray release.  Press cookie dough into bottom of a pan.  I used a plastic glove.  If you do not have a plastic glove, wrap your hand in clear wrap and press.  Place the Oreo Cookies on top of cookie dough.  Make brownie batter, pour batter on top of cookie dough/Oreo Cookies.  Smooth out with an offset spatula to make sure all the crevices between the cookies are filled.  
Oreos are layered on top of uncooked chocolate chip cookie dough
Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving. 

Witches Finger Cookies

Witches Finger Cookies
Preheat oven to 325 degrees  
Approx. 30 cookies

1/2 cup soften butter
1/2 cup confectioners' sugar
1 egg
1/2 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
pinch salt
¼ tsp. cinnamon
1/3 cup whole almonds

Egg white wash

In a stand mixer, mix the butter, sugar, egg and vanilla until light and fluffy. In a bowl mix flour, baking powder, salt, cinnamon.  Slowly add flour mixture to cream butter mixture.  Mix just until combined.  Do not over mix you do not want a tough cookie.  Wrap dough in plastic wrap and place in fridge. 

Line pan with parchment.  Take dough out of fridge.  Take a walnut size piece of dough.  Roll dough on a smooth surface into a finger length cookie.  Dip one side of almond into egg wash and press an almond into tip to form a nail.  To form knuckles, gently squeeze cookie near the tip and at center of each to give the imprint of knuckles. Using a paring knife, cut into the dough at joint areas of knuckle to give the look of fingers.  Place cookies on the prepared cookie sheets. Bake in the preheated oven and bake the cookies until golden in color, 20 to 25 minutes.

To really have some fun, use cocoa powder, dust with clean artist brush and give the appearance of dirty fingers.  Also use red candy coated, melted and brush on for a bloody mess.  Enjoy!

Tuesday, October 29, 2013

Pumpkin Cream Cheese Swirl Bars

Well Folks, I am back.  You might know me as,  Soap Mom's Kitchen.  I deleted my google account and lost my wonderful blogs, Soap Mom's Kitchen, Cookin Veggie, Sutherland Soaps, Sutherland Art and all those beloved recipes, pics and memories.   I have been collecting recipes, developing recipes and experimenting for years.  I haven't thrown in the towel yet, and I am determined to archive all those recipes again for family and friends.  This is for all my friends and family who are frantic that all is lost.  This is for you.

Super moist and delicious!  Love these bars.  They seem more like a snack cake than a bar, but who cares they are filled with pumpkin-fall goodness.  Enjoy!

Cake Components:
Recipe source-potluck

Wet ingredients
6 Tablespoons room temperature unsalted butter
1 cup sugar
1/2  cup brown sugar
2 large room temperature eggs
1 (15ounce) can pumpkin puree
1/4 cup milk, room temperature

Dry ingredients
2 cups all purpose flour
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1 teaspoon baking soda
pinch salt

Yummy Cream Cheese Filling:
8 ounces room temperature cream cheese
1/2 cup sugar
seeds from one vanilla pod if you have
or 1 tsp. vanilla extract
1 large room temperature egg

Preheat your oven to 350 degree temperature.

I spray a an aluminum disposable pan with non-stick spray 10 x12 pan,  but you can use a 9 x13 pan.  In a stand mixer, cream butter with sugar until creamy a few minutes.  Add eggs and continue to beat.   Add pumpkin puree and milk and beat until everything is well mixed.

In a bowl mix all dry ingredients with a whisk.  Add slowly into wet ingredients and beat with mixer until mixture is completely incorporated.  Remove pumpkin batter into another bowl, I have one mixer, so I need that bowl to beat cream cheese filling.  Add cream cheese ingredients into bowl and beat until smooth.

Add 2/3 of your batter to prepared pan. Smooth pumpkin batter. Spread cream cheese filling over pumpkin batter and smooth that as well.  Add the remaining pumpkin batter to pan in dollops.  Use a knife or spoon to create swirls.  Bake for 45-50 minutes.  I would do the toothpick test after 35 minutes. Everyone's oven cooks differently.

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