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Oreo-Espresso Cheesecake Bars

Holy Frick!

Every post. Every post I write about how I should post more. Today is the day for change! (hopefully) I mean, with Thanksgiving and Christmas around the corner, it's inevitable that I will be baking 100 times more than I already do. But you know, I am a working girl now. Work, life, me eating and/or thinking about eating... all these kinds of things get in the way!

These bars are heavenly (if heaven is filled with coffee-chocolate desserts). They are seriously so good and so creamy. To quote a co-worker, "great consistency!" I giggled at that one. And I think, technically-speaking, since they have espresso in them, you can eat them for breakfast? Anyway, super easy to throw together. Even though you have to wait for them to cool, I believe delayed gratification makes us better! So please enjoy!

Oreo-Espresso Cheesecake Bars

Yields 24

Oreo Espresso Crust

• 1 Package of Oreos (minus one Oreo because I ate one...), pulverized! 
• 1 Tablespoon Instant Espresso
• 1/2 Cup Salted Butter, melted

Preheat oven to 350 degrees. Line a 9x13 inch pan with parchment paper and cover in butter.

Stir together the crushed up Oreos and espresso. Add the melted butter and stir until combined. Press the Oreo mixture into the pan and bake for 10 minutes. Let cool while you make the filling

Espresso Filling

• 4 8-Ounce Bricks of Low-Fat Cream Cheese, Room Temperature
• 1 1/4 Cups Granulated Sugar
• 4 Large Eggs, Room Temperature
• 3 Tablespoons Heavy Cream
• 1 teaspoon Vanilla
• 2 Tablespoons Ground Espresso or Coffee

In the bowl of a stand mixer, blend the cream cheese on medium-high speed for three minutes until light and fluffy. Add sugar and mix for another minute. Scrape down the sides and add the eggs, one at a time, beating well after each addition. Add the heavy cream and vanilla and mix until combined. With a whisk, fold in the espresso. 

Pour mixture over the crust and spread evenly. Place the cheesecake in the oven for 35-40 minutes. Cheesecake should look set but jiggle slightly, edges should be browned.

Let cool to room temperature then place in the refrigerator for at least 6 hours (overnight is best!) Slice in to cutie little bars and serve!

Nutter Butter Crusted Brownies

I think the title of this post is enough to entice you into making these puppies.

Seriously though. How could use say, "no," to dense, fudgy brownies loaded with peanut butter and chocolate chips layered upon a crunchy, Nutter Butter crust...? I'm drooling. When it comes to PBC, the answer is always a resounding, "YES!"

One of the better things about this recipe is that I used an 8x8" pan. It's hard to find brownie recipes that aren't meant for a 9x13" and if you live alone like I do, you don't want that many brownies laying around. Or maybe you do, in which case I applaud your dedication. I also am a huge proponent for peanut butter chips. They add a crunch similar to what a peanut would add but it's just a little bit softer. I mean, I love crunchy and crispy desserts but the majority of the population prefers ooey, gooey deliciousness (like these brownies). So with that, I'll bid you adieu so you can run the grocery store to gather your ingredients.

Seriously gooey.

Nutter Butter Crust

• 1 8 oz. Package of Nutter Butter Bites
• 5 Tablespoons Salted Butter, melted

Butter an 8x8" metal pan. 

Crush the Nutter Butter Bites till they are small, sand-sized crumbs. I placed them in a bag and used a rolling pin but you can conversely place them in a food processor. I had a few bigger chunks. Place the crumbs in a small bowl and mix with the melted butter. Press the mixture firmly into your pan and set aside.

Peanut Butter Chip Brownie

Yields 16 Brownies

• 1/2 Cup Salted Butter, room temperature
• 1 Cup Sugar
• 1 Teaspoon Vanilla
• 2 Large Eggs, room temperature
• 1/2 Cup All Purpose Flour
• 1/2 Cup Unsweetened Cocoa Powder
• 1/4 Teaspoon Baking Soda
• 1 Cup Semi Sweet Chocolate Chips
• 1 1/2 Cups Peanut Butter Chips

Preheat oven to 350. 

In a small bowl, whisk together the flour, cocoa powder, and baking soda. 

In the bowl of a stand mixer fitted with the paddle attachment, blend together the butter and sugar until light and fluffy. Mix in the vanilla and scrape down the sides. Add eggs, one at a time beating well after each addition. 

With a spatula, fold the flour mixture into the butter mixture just until no streaks are left. Add the chocolate and peanut butter chips and fold in until evenly mixed. Pour batter over the Nutter Butter crust. Bake for 30 minutes. The top should be crackled and a cake tester should come out clean.

Let cool completely before cutting. 

Peanut Butter Milk Chocolate Cookies

It's been about seven months since my last post and I think we can all agree that that is unacceptable. I think we can also all agree that you all need to go and make these cookies right this very second.

I adapted this recipe from the Baked cookbook. It's one of my favorite cookbooks. Like easily top 5. Also included in this list would be Momofuku Milk Bar and Martha Stewart Cookies. Anything by Martha is a classic and although I have some beef with M-dawg these days (she wouldn't take a selfie with me when I met her...), the girl knows how to bake.

I digress. 

These cookies are honestly inspirational. Each bite will bring you to an entirely new level of satisfaction and euphoria. So, in the words of Ellie Goulding, "what are you waiting for?" 

Luh me like you do.

Peanut Butter Milk Chocolate Cookies

Makes about 2 dozen

• 1 3/4 cups All-Purpose Flour
• 2 Teaspoons Baking Soda
• 1 Cup Salted Butter, softened, (Kerrygold prefered)
• 1 Cup Granulated Sugar, plus extra for sprinkling
• 1 Cup Light Brown Sugar, packed
• 2 Large Eggs, room temperature
• 1 Teaspoon Vanilla Extract
• 1 Cup Creamy Peanut Butter
• 1 1/2 Cups Milk Chocolate Chips
• 1 Bag of Mini Reese's Cups

Begin by whisking together your flour and baking soda in a small bowl. In a stand mixer, beat together the butter and the sugars till light and fluffy, about 3-5 minutes. Scrape down the sides and beat in the eggs one at a time. Mix in the vanilla. Carefully mix in the flour mixture on low speed. Scrape down the sides and mix in the chocolate chips. 

Refrigerate the dough for at least 24 hours. 48 hours is preferable and the dough will last for about 1-2 weeks in the fridge.

When you're ready to bake, preheat the oven to 375 degrees. Scoop the dough into balls about 1/4 cup large. Place on a baking sheet 2 inches apart. Press down the tops of the cookies (but don't flatten them completely!) Sprinkle the tops with sugar and bake for 10-12 minutes. They should be golden brown around the edges and cracked on top. 

When you remove the cookies from the oven, press a few mini Reese's Cups into the tops of them. Let them cool for about 10 minutes before devouring.

Eggnog French Toast Bake with Caramelized Bananas

The holidays are a time for big, over-the-top, excruciatingly sweet, and mouthwateringly savory breakfasts.

The day eggnog comes out each year should be a holiday in itself. I know that some people "don't like" eggnog, but I think they either have not actually tasted it or are simply lying. It's a sweet, creamy, flavorful beverage that can become even more exceptional with a splash of rum. What's not to enjoy?

So, the other day when I opened the fridge and was confronted with a half-filled carton of this magical liquid, I knew I had to take action. After deciding a french toast bake would be ideal I grew weary. French toast bakes are generally the worst because you want to eat it right away but you have to let it soak overnight. The anticipation can be lethal. But I hastily decided that challah bread would soak up the egg mixture super quickly and sped to the grocery store, found the bread and got to work. (After grabbing bacon... and more eggnog, obviously). You can definitely let this sit overnight to get extra juicy if you have the patience, but it is not a requirement.

The bananas were an afterthought. I felt like it needed something extra so these cinnamon-y, brown sugar, rum coated bananas really did the trick. I hope you enjoy!

Eggnog French Toast Bake

Serves 8-10 

• One Loaf of Challah Bread, cut into 2-inch pieces
• 5 Large Eggs
• 1 cup Eggnog
• 3/4 cup Whole Milk
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Cloves
• 1/2 Teaspoon Ginger
• 1/2 Teaspoon Freshly Grated Nutmeg
• 2 Teaspoons Vanilla Extract

Butter an 11x7 inch glass baking dish. Sprinkle the pieces of bread in the dish. Pat them down so they all fit nicely, I like to have some of the edge pieces sitting up because it looks pretty when baked.

In a large bowl, whisk together the eggs until smooth. Add the eggnog and milk and stir till smooth. Stir in the spices and vanilla. Pour this mixture over the bread evenly so all pieces are coated. 

You can either let this sit overnight or you can preheat the oven now to 400 degrees. When ready to bake, sprinkle some cinnamon across the top. Bake for about 30-35 minutes, the french toast should no longer jiggle and should be crisp on top. Prepare Caramelized Bananas while baking.

Caramelized Bananas

• 3 Bananas, sliced into 1/2 inch pieces
• 2 Tablespoons Salted Butter
• 3 Tablespoons Light Brown Sugar
• 1/2 Teaspoon Cinnamon
• 1/2 Teaspoon Freshly Grated Nutmeg
• 1 Teaspoon Vanilla or Vanilla Bean Paste
• 1 Tablespoon Rum 

Place a large skillet on a burner at medium-high heat. Throw in the butter and let it melt. Add the brown sugar, spices, and vanilla. Whisk until smooth and then add the bananas, tossing to coat evenly. Let cook for about 2-3 minutes on each side until the brown sugar mixture begins to bubble and thicken on the bananas. Remove from heat and add the rum. Stir lightly. Serve over french toast with syrup!

Hot Cocoa Cookies

I'm kind of majorly freaking out about these cookies.

I was just planning on making regular chocolate chip cookies. I always like to add a touch of cinnamon because yum. But, because it's fall and the weather is so extremely fall-y I sort of went a little crazy on the cinnamon. Adding in some other spices as well. Then I completely forgot I did that and kept making the batter. I was looking in the pantry for the flour and saw the cocoa powder and thought, "hmm... that might be a nice addition!" So I replaced half a cup of flour with cocoa powder. 

And, you know, if you add cocoa powder... you need white chocolate... and maybe milk chocolate. So I added those in as well. 

Then they started baking... and the cinnamon-y, autumn smell started taking over the kitchen. It was magical. And then I scarfed down about a hundred of them and am still crying over how good they were. They aren't crazy chocolatey because there isn't too much cocoa powder. They stay chewy on the inside despite them being crispy and crackly on the outside. They're light even though they sound so extremely decadent. I'm naming them hot cocoa cookies because of this. 

Hot Cocoa Cookies

Makes 3 dozen cookies

• 1 cup Salted Butter
• 3/4 cup Sugar
• 3/4 cup Light Brown Sugar
• 1 teaspoon Vanilla Extract
• 1 Large Egg
• 1 Egg Yolk
• 1 Tablespoon Cinnamon
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Cloves
• 1/2 teaspoon Ginger
• 1 teaspoon Baking Soda
• 2 cups All-Purpose Flour
• 1/2 cup Cocoa Powder, unsweetened
• 1/2 cup White Chocolate Chips
• 1/2 cup Semisweet Chocolate Chips
• 1/2 cup Milk Chocolate Chips

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

On medium speed, beat together the butter and sugars until light and fluffy. Add the vanilla extract and mix in. Add eggs one at a time, beating well after each addition.

In a small bowl whisk together the flour, cocoa, baking soda, and spices. Mix into the butter mixture until well incorporated (this takes some time). Stir in all the chips. 

Roll dough into 1 1/2-inch balls and place on a cookie sheet about two inches apart. Place in the freezer for ten minutes. Bake cookies on the middle rack for 10-15 minutes. They will start to crack when they are ready and will no longer look wet. Let cool before eating. 

7-Layer Bars

I'd like to send out my sincerest apologies for being absent from the blogosphere (are people still using that word?) for so long. But, I am making it up to you with these drool-worthy bars.

Since I have come home for my summer break, I weirdly have hardly baked at all. What you think would be greatly appreciated by my friends and family who tend to get upset when I destroy all their dieting-hardwork with endless cookies has actually led them to more confusion than ever. "Why aren't you baking? Are you sick?"--No, I am fine. I just was out of the game for so long. But I am back! Don't you people forget about me!

A lot of people make 7-Layer Bars that only have like two or three layers. To be honest, I have never had a bar with 7-Layers until I made these. I don't know what the seventh layer is supposed to be? So I made it Oreos... because why not. They are possibly the easiest thing to make in the entire world. I wouldn't stress over these coming out right or wrong because when you combine this many sugary ingredients into a pan there is really no chance of it not tasting incredible. It requires zero expertise, I promise. But they are the perfect treat to bring to a party... perhaps a Father's Day party? 

Hope you all enjoy, and if you're a father have a wonderful day honoring you!

(oh my god)

7-Layer Bars

Yields 24 Medium-Sized Bars 

• 1 Cup Salted Butter, melted in microwave (30 second intervals)
• 2 Cups Graham Cracker Crumbs
• 1 1/2 Cups Chocolate Chips
• 1 1/2 Cups Butterscotch Chips
• 1 Cup Pecans, chopped
• 1 1/2 Cups Shredded Sweetened Coconut
• 10 Oreos, chopped in to 1/2 inch pieces
• 1 14 oz. can Sweetened Condensed Milk

Preheat oven to 350 degrees. Line a 13x9 inch pan with parchment paper and spray with nonstick spray.

Combine the butter and graham cracker crumbs in a small bowl. Spread evenly over pan and press down to form the crust. You can use a piece of parchment paper so you can really pack down the crust with your hand.

Sprinkle the chips, nuts, coconut, and Oreos evenly over the crust. With a spoon, drizzle the sweetened condensed milk over everything. Be generous. Don't hold back because sweetened condensed milk is excellent.

Bake for a half hour, turning the pan halfway through. If the coconut starts to brown, pull the bars out. It should be a nice golden on top. Let cool completely before cutting in to them.