Who doesn’t love Oreos? These incredible sweet cookies always make you want more. It is without doubt a taste that can’t be copied. The good part though, is that there are so many desserts made from Oreo that give us the pleasure to taste this delightful treat in so many different ways.
Here are 5 of the recipes that we have to suggest:
INGREDIENTSFor the cupcakes:1 box of triple chocolate cake mix1 cup of vegetable oil1 larger size box of unprepared chocolate pudding1 cup sour cream4 eggs1/2 cup of waterAbout a cup semi-sweet chocolate chipsabout 6 very chopped OreosFor the frosting1 package of cream cheese, 8oz. at room temp.4 cups powder sugar1 Tbsp vanilla1 container of Cool Whip, 8oz. thawed
8 cups popcorn popped
12 Oreo cookies crushed
3/4 cup light corn syrup
1/4 cup margarine
2 tsp cold water
2 1/2 cups confectioners’ sugar
1 cup marshmallows
In a large bowl, combine popcorn and crushed Oreos.
In a large sauce, combine the corn syrup, margarine, cold water, confectioners’ sugar and marshmallows over medium heat.
Stir until the mixture comes to a boil.
Carefully remove from heat and pour the mixture over the popcorn and crushed cookies until each piece is coated.
Spray your hands with non-stick cooking spray and quickly shape the popcorn mixture into balls before it cools.
Let cool on a sheet of wax paper.
Wrap each ball with wax paper or plastic wrap and store at room temperature.
For the Cheesecake Base:
2x 154g Pack Vanilla Oreos/Mint Oreos
125g Butter, Melted
For the Cheesecake Filling:
2x 280g Packets Philadelphia Full-Fat Cream Cheese
125g Icing Sugar
1-2tsps Peppermint Extract
300ml Double Cream
150g Mint Aero, chopped
Green Food Colouring
– Whipped Cream
– Crushed/Whole Mint Aero
– Melted Milk Chocolate
To make the Cheesecake Base – Blitz the Oreos in a food processor until they’re a fine crumb. I don’t remove the creme filling as I like it to bind the biscuits together.
Mix the biscuits in with the melted butter and press down into the bottom of an 8″/20cm Deep Springform Tin and refrigerate whilst you make the filling.
To make the Cheesecake Filling – Using an electric stand mixer cream together the Cream Cheese, Icing Sugar, and Peppermint Extract until smooth. Add the Double Cream and whisk the two mixes together, towards the end add in the green food colouring to a pale green colour – I use my KitchenAid as it whisks the mixture to the perfect texture, and I use level 5-6 speed – a medium/high setting and whisk it till it holds itself (like meringue does).
When whisked – fold through the chopped up Mint Aero pieces and spread on top of the biscuit base. Refrigerate for 6+ hours to set, of preferably over night.
Once set, remove from the tin. Drizzle over some melted chocolate, pipe on some delicious whipped cream, and add on even more Mint Aero. Enjoy!
4. OREO CHURROS
2 cups water
4 tablespoons butter
1 cup sugar, divided (1/3 cup for batter, ⅔ cup to roll churros in)
1 cup flour
2 eggs Oil for frying
1 cup heavy cream
Separate the cookies and the filling into two bowls.
Process the cookies to a fine crumb in your food processor.
In a pot, add water, butter, ⅓ cup sugar and bring to a boil.
Add the flour and Oreo crumbs.
Whisk together until fully combined.
Add two eggs and whisk together again.
In a piping bag with a large star tip, pipe 5 inch sections onto a parchment paper lined cookie sheet.
Freeze completely (or a minimum of 2 hours) to preserve the shape and help the frying look perfect.
When you’re ready to fry them, heat 2 inches of oil in your large pot to 350 degrees.
Add them in batch to the oil and cook for 2 minutes on each side.
In a shallow bowl add ⅔ cup sugar.
Drain the oil from the churros and roll in sugar.
Add the heavy cream to your stand mixer with the whisk attachment.
Melt the Oreo filling for 10 seconds to soften.
Whisk until peaks form and add in the Oreo filling.
Whisk on high until filling is incorporated completely.
Refrigerate whipped cream until you are ready to serve.
30 Oreo Cookies
4 tbsp butter melted
16 oz cream cheese block 440g
5 tbsp granulated sugar
1 tsp vanilla sugar Note 1
1 cup heavy whipping cream 240ml
You need 8 5oz. jars for this recipe.
Coarsely chop half of the cookies and set aside. Crush the remaining cookies, put 4 tbsp of the crushed cookies in an airtight container for decorating later. Mix the other crushed cookies with the melted butter. Divide mixture between the jars and press onto the bottom of the jars with a spoon or your fingers. Refrigerate jars while preparing the filling.
In the bowl of your stand mixer add sugars and heavy whipping cream and whisk just until the cream reaches stiff peaks. Add Cream cheese and mix until well blended. Don’t overmix.
Fold in the coarsely chopped cookies and divide filling between the jars.
Refrigerate for about 4 hours or overnight. Decorate with remaining crushed cookies before serving.