Oreo Cheesecake Cookies

Each week, I bake cookies for my hubby that he brings to work for lunch.  He loves cookies and I love baking, so it works out nicely.  I try to bake different cookies every time to keep things interesting.  Sometimes I run out of ideas, so I check Pinterest.  I found these Oreo Cheesecake Cookies, so I decided to give them a try.  What’s great about this recipe is that you don’t need an entire package of Oreos for the batch.  This is obviously great because it means you’ll have a batch of Oreo Cheesecake Cookies and 1/2 a package of Oreo cookies when all is said and done.  These cookies are scrumptious and probably taste better than they look.  There’s no baking soda or baking powder, so they’re rather flat.  However, what they lack in fluffiness, they make up for in taste.  Enjoy!


Ingredients:

  • ½ cup unsalted butter, at room temperature
  • 3 ounces cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup Oreo cookie crumbs, divided

Directions:

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

2. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.

3. Add the sugar and vanilla extract and mix until the ingredients are well-combined.  Add the flour and mix on low until the flour is incorporated.  Stir in 1/2 cup crushed Oreos with a rubber spatula.

4. Place the remaining 1/2 cup Oreo cookie crumbs in a small bowl.  Roll the cookies into 2″ balls and then roll in the cookie crumbs (Make sure you roll the cookies large enough because they will not rise). Place the cookie balls on the baking sheet and press down with your palm. Bake for 10-12 minutes or until the edges and bottoms are golden.  Transfer to a wire rack to cool completely. Store in an airtight container.  Yield:  12-15 cookies.

*Adapted from Brown Eyed Baker

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Energy Bites


I’m back from a wonderful vacation!  It’s always hard to get back into the swing of things, especially work.  My job has been rather crazy, so what better way to boost my energy than with these Energy Bites.  These energy bites are so delicious, you’ll want to eat the entire batch.  You can add whatever type of nut butter you like.  I used peanut butter, but sunflower butter or almond butter would be tasty too.  You can also add whatever type of baking chips you like.  I love to eat a few of these bites on my way to work or for an afternoon snack.  Enjoy!

Ingredients:

  • 1 cup rolled oats
  • 2/3 cup shredded coconut
  • 1/2 cup peanut butter
  • 1/2 cup ground flaxseed
  • 1/2 cup white chocolate chips (optional)
  • 1/3 cup honey
  • 1 tsp. vanilla

Method:

  1. Stir all ingredients together in a medium bowl until thoroughly mixed.  Let chill in the refrigerator for half an hour.  Once chilled, roll into 1″ balls and store in the refrigerated for up to 1 week.

Yield:  About 20 balls

*Adapted from Gimme Some Oven

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It’s Almost Time for Vacation!

 

Top 10 Things on my Maine To-Do List:

  1. Eat lobster – Lobster is $3.99 a pound right now.  Enough said!
  2. Sleep in – No more setting the alarm for 5:40.  I’m going to sleep until my heart desires!
  3. Climb a lighthouse – There’s a famous one within walking distance to our house, so I’m planning on making at least 1 trip.
  4. Antiquing – Maine is supposed to have some cool antique spots.  Would love to find a few gems while I’m up there.
  5. Ride a bike – The house we’re staying at has 1 bike divided by 12 people.  I’m going to put my name on the wait-list now.
  6. Read a book or 5 – I am bringing 5 books with me.  I’m old school and still love checking books out from the library.
  7. Games – I plan on playing lots of board games with my family.  Let the competition begin!
  8. Dance parties – My 12-month old niece loves to dance while holding my i-phone.  A lot of dance parties are going to happen next week.
  9. Enjoy a sunset over the ocean – no explanation necessary!
  10. And last but certainly not least…. Relax and enjoy time with my family! 🙂
Will be back soon!

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Samoa Rice Krispie Treats

Samoas are those delicious Girl Scout Cookies with caramel, chocolate, and coconut.  They are easily my favorite!  I have no idea why they are called Samoas (I was never a Girlscout; could this be the reason I hate camping?), but I’ve heard them called Caramel Delights as well.  Wherever the name comes from, those G-scouts bake a mean cookie.  I turned these Samoas into Samoa Rice Krispie Treats;  I mixed toasted coconut with the Rice Krispies and then covered the top with chocolate, more toasted coconut, and caramel drizzle.

 

Disclaimer:  These Samoa Rice Krispies are best enjoyed while watching Troop Beverly Hills, starring Shelley Long, circa 1989.  A classic, must-see 80’s movie.  Enjoy!

Ingredients:

  • 3 tbsp unsalted butter
  • 1 package (10 oz.) marshmallows or 4 cups mini marshmallows
  • 5 1/2 cups Rice Krispies cereal
  • 1 cup shredded sweetened coconut, toasted
  • 1 cup semi-sweet chocolate chips
  • Caramel syrup for drizzling

Directions:

  1. Preheat oven to 350ºF.  Spread shredded coconut on a rimmed baking sheet and bake, stirring once or twice, until golden, about 5 -10 minutes.  Meanwhile, coat a 13×9″ pan with cooking spray and set aside.
  2. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.  Add Rice Krispies and 1/2 cup coconut and stir until well coated.  Using buttered spatula or wax paper to evenly press mixture into pan.
  3. Melt chocolate chips in a microwave safe bowl in 30 second intervals, stirring after each interval until melted and smooth. Spread melted chocolate over Rice Krispie treats and sprinkle with remaining 1/2 cup toasted coconut, gently pressing into chocolate.  Drizzle with caramel sauce.  Allow Rice Krispies to harden before cutting into squares.

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Blueberry Baked Donuts

July is National Blueberry month and what better way to celebrate then with these delicious Blueberry Baked Donuts. One of my favorite types of donuts, besides peanut donuts, are blueberry donuts. They are delicious and because these donuts are baked, are healthier too! I must have a thing for bluberries because I also love blueberry bagels. Blueberries are chocked full of healthy antioxidants, so be sure to get your fill with these delicious blueberry treats:

Blueberry & Coconut Smoothie

Blueberry & Lavender Scones

Blueberry & Pineapple Smoothie

Blueberry Cheesecake Squares w/Hazelnuts

Blueberry Glazed Doughnut Muffins

Lemon Blueberry Coffee Cake

Oatmeal Blueberry & White Chocolate Cookies

Fillet Mignon w/Blueberry Balsamic Reduction (Fileno al Mirtillo)

Ingredients:

  • 2 cups cake flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp salt
  • 3/4 Greek Yogurt
  • 2 eggs, lightly beaten
  • 2 tbsp butter, melted
  • 1 cup fresh blueberries

Vanilla Glaze Ingredients:

  • 1 cup confectioner’s sugar
  • 2-3 tbsp milk

Directions:

  1. Preheat oven to 425 degrees and spray donut pan with non-stick spray.
  2. In a large mixing bowl, mix flour, sugar, baking powder, cinnamon, and salt. Add yogurt, eggs, and butter and beat until combined. Fill each doughnut cup 2/3 full.
  3. Bake 7-9 minutes or until the top of the donuts spring back when touched. Let cool in pan 4-5 minutes before removing from pan.
  4. To make glaze, combine ingredients and whisk until smooth. Drizzle over donuts and allow to dry on a wire rack.

*Makes 12 doughnuts

Adapted from Wilton Baked Cake Donuts

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Sweet Corn Succotash

Sweet corn has been on sale lately.  If you’re like me, you buy 10 ears of corn for $2.00, eat about 4 of them and then have 6 leftover that you need to use before they go bad.  This Sweet Corn Succotash is the perfect solution!  This succotash is simple to make and is the perfect side dish to accompany a vast array of grilled dishes or BBQ.  I served my succotash with grilled chicken – it was the perfect summer dish.  Enjoy!

Ingredients:

  • 2 cups frozen lima beans
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 medium tomatoes—peeled, seeded and coarsely chopped
  • 3 ears of corn, kernels cut off
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1/4 cup slivered parsley leaves

Ingredients:

  1. In a large pot of boiling salted water, cook the frozen beans until tender.  Drain, reserving 3/4 cup of the cooking liquid.
  2. In a deep skillet, add the onion and cook until just softened.  Add the tomatoes and corn and cook until the tomatoes break down. Add the lima beans with the cooking liquid and season with salt and pepper. Simmer for 2 minutes.  Stir in the butter and parsley and serve.
 *Adapted from Food & Wine

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Peanut Butter Pudding Cookies

The hubby and I recently saw Moonrise Kingdom this past weekend.  It was hysterical!  Wes Anderson’s movies are not for everyone (dry, sarcastic humor said in a serious tone), but I knew I’d love this movie since The Royal Tenenbaums and Life Aquatic were great and Bill Murray is one of the best actors ever.  I thought Edward Norton, Bruce Willis, and especially Sam Shakusky (real name?) were also great in this movie.

What’s also great?  These Peanut Butter Pudding Cookies!  The vanilla flavor from the pudding really gives these cookies such a wonderful taste – the peanut butter chips, chocolate chips, and Reese’s Pieces help too!

Ingredients:

  • 1 package vanilla instant pudding mix, 1.34 oz.
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, at room temperature
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter chips
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup Reese’s Pieces

Directions:

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, combine pudding mix, flour, baking soda, and salt and set aside.
  3. Using a mixer, beat together butter and sugars until creamy.  Add in eggs and vanilla extract and beat until combined.  Add the dry ingredients to the wet ingredients and mix until just combined.  With a wooden spoon, stir in peanut butter chips, chocolate chips, and Reese’s Pieces.
  4. Drop cookie dough by rounded tablespoons onto prepared baking sheet, about 2″ apart.  Press down gently with the palm of your hand.  Bake for 10-12 minutes or until slightly golden.  Remove cookies from oven and let cool on baking rack.  Yield: 3 dozen cookies

*Adapted from Two Peas & Their Pod

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