Oreo Cookie Pound Cake

Pound cake + Oreos?  Oh man.  Pure heaven!  And here's the icing on the cake... it's a Paula Dean recipe!  That made it a no brainer for us.  We knew it was going to be amazing!

Here is Oregon students have to take the OAKS state assessment tests in certain content areas.  My son exceeded on his math test so I told him I was going to make him any dessert he wanted so we could celebrate.  He didn't even have to think.  He said "pound cake!"  And guess what his favorite cookie is.  Yep, Oreos.  I went onto Pinterest and pulled up the picture of this Oreo Cookie Pound Cake and the look on his face was hysterical.  Yep, this is what he chose.

Great choice!

Oreo Cookie Pound Cake

Source: With Sprinkles On Top

* 1 1/4 cups butter, softened

* 3 cups sugar

* 6 large eggs

* 1 Tablespoon vanilla extract

* 3 cups all-purpose flour

* 1 cup heavy whipping cream

* 25 Oreo cookies, crushed

* 2 cups powdered sugar

* 3 Tablespoons whole milk

Preheat oven to 325 degrees.

Spray a 12 or 15 cup fluted pan with nonstick baking spray.  I love the "baking" kind with flour in it.  It works great!

Crush the Oreo cookies.  My son is my official Oreo cookie crusher.  He puts them in a zip lock bag and pounds them =o)

In a large mixing bowl, beat butter and sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour alternately with cream, beginning and ending with flour, beating until just combined after each addition.

Spoon half of batter into prepared pan. Top evenly with half of crushed cookies.

Spoon remaining batter over cookies. Top with remaining crushed cookies.

Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until a tester comes out clean. Let cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.

In a small bowl, whisk powdered sugar and milk until smooth. Drizzle glaze over cooled cake and top with cookie crumbs.

It really was delicious.  The pound cake was amazing and with the addition of Oreos - it was quite the treat.  My son said it is his new favorite pound cake.  Which says a lot because he LOVES my other pound cake I make all the time.

Don't you wish you had a slice?  =o)

 

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Biscoff Sock-It-To-Me Pound Cake

We are HUGE pound cake fans.  What's not to love, right?  So when I saw this recipe, it immediately caught my eye.  We love Biscoff too.  (Again, what's not to love?)  But I wasn't quite sure what a Sock-It-To-Me cake was. From what I read, it's a cinnamon Bundt cake made from a cake mix.  But this recipe isn't from a box and adds a little more sour cream pound cake flair to the Southern Treat.  Now add Biscoff.  Holy smokes, right?!?!

Biscoff Sock-It-To-Me Pound Cake

Source: In Cindy's Kitchen

* 2 sticks ( 1 cup) unsalted butter, softened

* 2 2/3 cups sugar

* 3 cups cake flour (if you don't have cake flour you can substitute with 3/4 cup corn starch and 2 1/4 cup AP flour)

* 1/4 tsp. baking soda

* 1/2 tsp. salt

* 6 eggs

* 1/2 cup sour cream

* 1/2 cup = 2 Tbsp. Biscoff Spread

* 2 tsp. vanilla

Cinnamon Filling

* 1 1/2 tsp. cinnamon

* 1/4 cup brown sugar

Biscoff Glaze

* 2 cups powdered sugar

* 1/2 cup Biscoff Spread

* 1/2 tsp. vanilla

* milk (about 7 Tbsp. but this varies depending on how thick you want it)

Preheat oven to 325 degrees.

Grease and flour a 12 cup Bundt pan.

In a stand mixer, mix butter and sugar and beat until smooth and creamy.  Add eggs, one at a time, beating after each one.

In a separate bowl, sift flour, baking soda and salt (and cornstarch if you aren't using cake flour.).

Add a third of the flour mixture and mix.  Add sour cream and mix, then another third of the flour mixture and mix.  Add Biscoff spread and mix.  Finally add last of the flour mixture and mix.  Add vanilla.

Add half of the batter to your prepared Bundt pan.

Combine the cinnamon and brown sugar to make the filling and sprinkle over the batter.

Cover with the remaining batter.

Bake for about an hour and 10 minutes or until a toothpick inserted in the center comes out clean.

Cool for about 10 minutes in the pan and then invert on a wire rack.  Cool completely before frosting.

To make the frosting - combine all of the frosting ingredients (except milk) and mix with a mixer.  Slowly add milk, one tablespoon at a time until it is the consistency you want.  You want it thin enough to pour over the top but not so thin it all drips off.  (Does that make sense?)

This is now one of my go to desserts for us.  We all loved it!  It was moist and cinnamon-y and the Biscoff added an almost caramel/cinnamon flavor to it that was to die for! 

Enjoy!

My apologies for not explaining what Biscoff is.  It is like peanut butter but rather than using peanuts it's made from cookies.  Yep, cookie butter.  Doesn't that sound like pure heaven!  So if you haven't tried it, I seriously recommend you go find it and buy it.  It's located in the peanut butter aisle at the grocery store.  


Other amazing Pound Cake recipes you should add to your list...

Funfetti Pound Cake

Red Velvet Pound Cake

I {Heart} You Pound Cake

Trisha Yearwood's Chocolate Pound Cake

Grandmother Paul's Sour Cream Pound Cake

(I told you we liked pound cake.)  =o)

 

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German Chocolate Cheesecake

It was my brother's birthday a couple of weeks ago.  He was coming over for dinner and I wanted to make a fun (and delicious) dessert that I hadn't made before.  My brother is pretty easy to please when it comes to food.  Not saying that he isn't picky, he's just grateful and that makes me want to cook for him anytime.

He asked for chocolate chip cookies for his birthday present.  Easy enough.  So we made him some Wicked Chocolate Chip Cookies (which were wickedly good!)  So I wanted to make a "fancier" dessert for the occasion.  This is what we chose - German Chocolate Cheesecake. 

It was amazingly delicious!  The cheesecake and cake combination (along with the frosting) was pure heaven.

Make sure you read the directions through so you don't have any surprises.  There are a lot of steps but it is so worth it.  

German Chocolate Cheesecake

Source: Adapted from  Willow Bird Baking

Crust Ingredients:

• 1 package of Oreos, crushed
• 6 Tbsp. butter, melted

 Ganache Layer Ingredients:

• 1/2 cup heavy cream
• 6 ounces semi sweet chocolate chips

Cheesecake Ingredients

• 3 packages (8 ounces each) of cream cheese, room temperature
• 3/4 cup sugar
• 3/4 tsp. vanilla
• 3 eggs, room temperature
• 3 ounces (or about 6 Tbsp.) semi sweet chocolate chips

Cake Ingredients

• I used a chocolate cake mix
• ingredients on the box

Frosting Ingredients

•  1-2 tubs of Coconut Pecan frosting

Directions

Make the crust layer

Crush the Oreos in a food processor.  Add melted butter to Oreo crumbs and mix.  Press into the bottom and sides of a 9 inch springform pan.  (Cuisinart 9-Inch Nonstick Springform Pan)
Make sure you go up the sides of the pan to the top. 

Make the ganache

Heat the heavy cream in a microwave safe bowl for 30 seconds.  Stir.  Heat for another 30 seconds and stir.  You want the cream to be hot (but make sure you don't bring it to a full boil.)  Place the chocolate chips in a bowl.  Pour cream over chocolate chip and whisk until smooth and creamy.

Make the cake layer

Mix the cake according to the directions on the box.  Bake in two 9 inch round pans.  You will only use one of the cakes but freeze the other one for future use (or gobble it up warm.)  Cool on a wire rack.

Make the cheesecake layer

In a stand mixer, mix cream cheese until smooth.  Add sugar and mix until smooth.  Add vanilla and eggs.

In a small bowl, melt the chocolate chips in a microwave safe bowl in 30 second bursts.  Stir after each one.  When completely melted and smooth, set aside to cool.  Add melted chocolate to cheesecake filling and stir until combined.

Assembly

Pour ganache over the crust layer.  Spread out and place in the freezer for 30 minutes until ganache is form.

Pour cheesecake filling over the ganache layer.  Spread out evenly.  Bake in a 350 degree oven for 55 minutes or until almost firm.  The center might crack but that's okay.  You'll be covering it up with deliciousness =o)  Let cool.

Spread a thin layer of Coconut Pecan frosting over the top of the cheesecake.

Place cake on top of frosting layer.

Mine was super tall at this point.  I'm not sure if I did something wrong or not (because it was way taller than the recipe I was following.)

Spread frosting on top of cake layer.  I frosted the sides of the cake too since they were showing.

Chill for 3 hours or overnight.

When completely chilled, loosen the sides of the springform pan and remove the sides.

I have to say that this was one of the best desserts I have ever made.  It was amazing.  I think it was the combination of all of my favorite things.  Totally worth the effort!  I mean, look at that!

Enjoy!

 

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I Heart You Pound Cake

I've been wanting to try this trick ever since I saw it on Pinterest.  I wasn't sure if a heart would work or not but with Valentine's Day quickly approaching, I wanted to give it a shot.  What do you think?  I have to admit, it was kind of difficult.  This my second attempt.  The first one?  Total fail.  But it still tasted delicious.  It just looked like a giant, pink brain inside of a loaf of pound cake.  Not very Valentine's Day-ish.  I'm so glad I tried it again.

I made two loaves of Red Velvet Pound Cake (one recipe).  (Recipe will be coming soon.)

Slice into 1 1/2 inch slices and cut shape out of each slice.

You can make them as big as you would like.  We just made little ones using our Wilton Nesting Heart Cutter Set
(since our first attempt with the bigger hearts was a totally fail.)
 

We made an easy pound cake recipe found on our blog here.  You can make any recipe you want but I thought a lighter batter might not make the hearts flop over. 

We do most of our baking in the morning.  Can you tell?

Pour a little of the "white" batter into the loaf pans.  One recipe makes 2 loaves.  Arrange heart slices so they fit snugly together.

Pour batter over the top of hearts.

Bake in a 325 degree oven for about 60 minutes.  (Until a toothpick inserted into the center comes out clean.)

Let cool in the pan for about 30 minutes and then transfer to a wire rack to cool completely before cutting.

The hearts fell over but I think it turned out okay.  And it was delicious!

Happy Valentine's Day!

 

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Funnel Cakes Just Like at the Fair

I love Fair food. I'm not sure what it is about it. Maybe it's all the grease (cringe). But it's tasty!  Funnel Cakes are in that category of deliciousness for me.  Who doesn't like fried dough covered in sugar?!  (That really wasn't a question.  If you don't, please keep that to yourself.)

My son had a friend stay the night and whenever we have company I try to make something fun and different.  Oh sure, if they ask for pancakes or eggs or cereal I'll make that, but if they're up for something new - bonus!  So we made Funnel Cakes.   I'm pretty sure he liked them because he ate three!  =o) 

After I made these I thought to myself "do you eat funnel cake for breakfast?"  It's called a cake.  But we eat other things with powdered sugar on them for breakfast.  So I made the executive decision that yes, you can eat funnel cake for breakfast!

Funnel Cakes

Source: Moms Who Think

* 1 egg

* 2/3 cup milk

* 3 Tbsp. sugar

* 1 1/4 cup flour

* 1/4 tsp. salt

* 1 tsp. baking powder

In a deep skillet, heat about 2 cups oil over medium high heat until hot.

Mix all of the dry ingredients together.  In a small bowl, mix egg and milk.  Slowly add to flour mixture and stir until smooth.

Using a funnel, pour mixture into hot oil starting in the center and working out making a web pattern.  Seriously, just squirt it everywhere.

It kind of looks like a big pile of worms =o)

Cook for about 2-3 minutes until golden brown.  Place on a paper towel for a few minutes then transfer to a plate.  Serve with powdered sugar.  Yum, right?!

We are maple lovers in this house so I made a maple frosting for some of them.

Delish!

Maple Frosting Recipe

* 1 1/2 cups powdered sugar

* 2 Tbsp. butter, softened

* 2 Tbsp. maple flavoring

Mix well and try not to eat it right out of the bowl.

Enjoy!

Now I'm off to Google when the Fair is coming to town!

 

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