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!
- 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
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
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!
- 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
- 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
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)
- 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
- Preheat oven to 425 degrees and spray donut pan with non-stick spray.
- 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.
- 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.
- 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
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!
- 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
- Preheat oven to 350 degrees and line a baking sheet with parchment paper and set aside.
- In a medium bowl, combine pudding mix, flour, baking soda, and salt and set aside.
- 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.
- 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