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.