adventures of a cooking rookie

Hi. It's summer and I've decided to get in the kitchen and do some experimenting! Some recipes are quite interesting, some turn out bad and others just a unique invention. It's a cooking adenture!
Contributing Authors
Triple Layer Fudgy Mint Oreo BrowniesMakes 24 brownies These brownies are SO good! Oh my gosh. yummy!Ingredients:one 7-ounce jar Marshmallow Fluff 1/8 teaspoon mint extract* 8 drops+ green food coloring, or until desired shade of green is reached 1 batch of brownies – see ingredients below in step 2 (or use 1 box of brownie mix – make according to directions on the box by adding the water, oil, eggs) 12 cool mint oreos + 18 cool mint oreos (almost an entire 17-ounce package), hand-crumbled (I got 2 packages to play it safe) 3/4 cup white chocolate chips, melted 1 cup vanilla frosting – see ingredients below in step 4 (or use 1 cup storebought vanilla frosting; use the entire plastic container if you want a thicker final green layer) Steps 1. Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray it with cooking spray. In medium bowl, stir together marshmallow fluff, mint extract* (be very careful and do not use more than this unless you love mint; a little bit of mint goes a very long way), 4 drops of food coloring, or until light green is achieved (known now as ‘green minty marshmallow mixture’) 2. In a large bowl, prepare the brownie mix as directed on box, using water, oil, eggs, and fold in 12 hand-crumbled Oreos at the end. Microwave chocolate and butter in large microwave-safe bowl for 90 seconds or until butter is melted. Stir until chocolate is completely melted. Stir in sugar (it will seem very granular, this is okay). Stir in eggs and vanilla. If adding espresso or coffee, add it now. Stir in flour until just combined, do not overmix. Hand-crumble Oreos over the bowl and fold them in. 3. Spread brownie batter in prepared pan. Drop about 1/2 cup of green minty marshmallow mixture onto brownie batter and reserve the remainder. Gently pull a table knife through the batter in S-shaped curves for a swirled design. Bake 23 to 25 minutes or until brownies are set, taking care not to overbake. (Some people’s ovens and taste preferences may require 25-30 minutes, bake until brownies are done and to your liking) Cool completely, about 1 hour, or put the pan into the freezer for 10 minutes if you’re rushed. 4. While brownies are cooling, make vanilla frosting by combining the following and beating until fluffy (or use 1 cup storebought vanilla frosting – or use entire can if you want a thicker final green layer) and set finished frosting aside. 1/2 cup butter or margarine, softened 3 to 4 cups powdered sugar 1 teaspoon vanilla extract splash of milk, if necessary for consistency 5. In another small microwave-safe bowl, melt the white chocolate chips (microwave on high for 30 seconds; stir and microwave 30 seconds longer; stir until smooth, taking care not to scorch it as white chocolate scorches easily). Add the melted white chocolate chips and the vanilla frosting to the reserved green minty marshmallow mixture. Stir in 4 drops+ food coloring, or until light green color is reached, and spread over cooled brownies. Sprinkle with 18 hand-crumbled Oreo Cookies, slightly pressing them into the green mixture. Allow top layer to set fully before slicing and serving. Taste best chilled.  

Triple Layer Fudgy Mint Oreo Brownies

Makes 24 brownies

These brownies are SO good! Oh my gosh. yummy!
Ingredients:
one 7-ounce jar Marshmallow Fluff

1/8 teaspoon mint extract*

8 drops+ green food coloring, or until desired shade of green is reached

1 batch of brownies – see ingredients below in step 2 (or use 1 box of brownie mix – make according to directions on the box by adding the water, oil, eggs)

12 cool mint oreos + 18 cool mint oreos (almost an entire 17-ounce package), hand-crumbled (I got 2 packages to play it safe)

3/4 cup white chocolate chips, melted

1 cup vanilla frosting – see ingredients below in step 4 (or use 1 cup storebought vanilla frosting; use the entire plastic container if you want a thicker final green layer)

Steps

1. Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray it with cooking spray. In medium bowl, stir together marshmallow fluff, mint extract* (be very careful and do not use more than this unless you love mint; a little bit of mint goes a very long way), 4 drops of food coloring, or until light green is achieved (known now as ‘green minty marshmallow mixture’)

2. In a large bowl, prepare the brownie mix as directed on box, using water, oil, eggs, and fold in 12 hand-crumbled Oreos at the end.

Microwave chocolate and butter in large microwave-safe bowl for 90 seconds or until butter is melted. Stir until chocolate is completely melted. Stir in sugar (it will seem very granular, this is okay). Stir in eggs and vanilla. If adding espresso or coffee, add it now. Stir in flour until just combined, do not overmix. Hand-crumble Oreos over the bowl and fold them in.

3. Spread brownie batter in prepared pan. Drop about 1/2 cup of green minty marshmallow mixture onto brownie batter and reserve the remainder. Gently pull a table knife through the batter in S-shaped curves for a swirled design. Bake 23 to 25 minutes or until brownies are set, taking care not to overbake. (Some people’s ovens and taste preferences may require 25-30 minutes, bake until brownies are done and to your liking) Cool completely, about 1 hour, or put the pan into the freezer for 10 minutes if you’re rushed.

4. While brownies are cooling, make vanilla frosting by combining the following and beating until fluffy (or use 1 cup storebought vanilla frosting – or use entire can if you want a thicker final green layer) and set finished frosting aside.

1/2 cup butter or margarine, softened

3 to 4 cups powdered sugar

1 teaspoon vanilla extract

splash of milk, if necessary for consistency

5. In another small microwave-safe bowl, melt the white chocolate chips (microwave on high for 30 seconds; stir and microwave 30 seconds longer; stir until smooth, taking care not to scorch it as white chocolate scorches easily). Add the melted white chocolate chips and the vanilla frosting to the reserved green minty marshmallow mixture. Stir in 4 drops+ food coloring, or until light green color is reached, and spread over cooled brownies. Sprinkle with 18 hand-crumbled Oreo Cookies, slightly pressing them into the green mixture. Allow top layer to set fully before slicing and serving. Taste best chilled.  

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Raspberry Cream Cheese Truffles

So the other day I had a craving for some truffles so I decided to make some for Valentines day. These were pretty simple and DELICIOUS.
Here’s what you need:

  • 1 package of cream cheese
  • A couple teaspoons of raspberry jam
  • White chocolate chips
  • Powdered sugar
  • Dipping chocolate

I made these out of my head so the measurements are not exact. What I did was get a bowl and put the cream cheese in. I heated it up in the micorwave to soften it and then I added some white chocolate chips. About 1/3 cup. (You can add more if you want but don’t want too much in there) I heated that up until the chocolate melted. Then I added a couple teaspoons of raspberry jam. (You can put more of less depending how fruity you want your truffles to be.) Then I added a little bit of powdered sugar to thicken it up a little bit. The filling was pretty soft and gooey so I stuck it in the freezer for awhile. The freeze thickened it right up so then I rolled the cream cheese filling into balls. The filling is going to be really soft so its a little difficult and the longer it’s out of the freezer the softer it will get. It’s messy but it doesn’t need to be perfect. After the balls were rolled out they were really soft so I stuck it back in the freezer for a long time. Once they are hard, melt down the dipping chocolate and dip the filling to make your truffle. And voila! A raspberry truffle! Yum yum. =]

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So it was my friends birthday the other day and me and a friend made her a narwhal cake! I think it turned out pretty ok! If you have any questions about it, hit me up and I’ll tell you how its done. =]

So it was my friends birthday the other day and me and a friend made her a narwhal cake! I think it turned out pretty ok! If you have any questions about it, hit me up and I’ll tell you how its done. =]

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I made a narwhal cake for my friends birthday today. It turned out freakin legit. Pictures to come.

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Yesterday me and some friends made this fabulous monkey cake. It was so much fun. We’re definitely starting something. I think next up is a narwhal.

Yesterday me and some friends made this fabulous monkey cake. It was so much fun. We’re definitely starting something. I think next up is a narwhal.

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Homemade Churros   So yesterday I made some churros and they were delish! Suprisintly easy too. Here’s what ya need: 1 cup water1/4 cup buttertablespoons sugar, divided1/4 teaspoon salt1 cup flour2 large eggsvegetable oil for frying1 teaspoon ground cinnamon Combine water, butter, 2 tablespoons sugar and salt in a medium saucepan. Bring to a boil. Remove from heat; stir in flour. Beat with a wooden spoon until dough forms a ball and begins to leave the sides of the pan. On high speed of an electric mixer, beat in eggs, one at time, beating after each addition, until mixture is smooth. Spoon dough into a pastry bag fitted with a large star tip. I used a zip lock baggy and just cut the tip and that worked just fine. Pipe strips onto a baking sheet lined with parchment paper. In a deep frying pan filled with 3/4 inch of vegetable oil, fry churros, a few at a time, for about 3 to 4 minutes or until a deep golden brown, turning once. Remove from oil using a slotted to; drain on paper towels. Combine 4 tablespoons sugar with 1 teaspoon ground cinnamon in a bowl. Roll churros in the cinnamon mixture to coat well after fried. And there you go. Churros!
Homemade Churros
   So yesterday I made some churros and they were delish! Suprisintly easy too. Here’s what ya need:
  • 1 cup water
    1/4 cup butter
    tablespoons sugar, divided
    1/4 teaspoon salt
    1 cup flour
    2 large eggs
    vegetable oil for frying
    1 teaspoon ground cinnamon
Combine water, butter, 2 tablespoons sugar and salt in a medium saucepan. Bring to a boil. Remove from heat; stir in flour. Beat with a wooden spoon until dough forms a ball and begins to leave the sides of the pan. On high speed of an electric mixer, beat in eggs, one at time, beating after each addition, until mixture is smooth. Spoon dough into a pastry bag fitted with a large star tip. I used a zip lock baggy and just cut the tip and that worked just fine. Pipe strips onto a baking sheet lined with parchment paper.

In a deep frying pan filled with 3/4 inch of vegetable oil, fry churros, a few at a time, for about 3 to 4 minutes or until a deep golden brown, turning once. Remove from oil using a slotted to; drain on paper towels.

Combine 4 tablespoons sugar with 1 teaspoon ground cinnamon in a bowl. Roll churros in the cinnamon mixture to coat well after fried.

And there you go. Churros!

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Gonna make me some homemade churros tomorrow! Should be…interesting. Pictures and recipe to come =]

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BARVARIAN TART (COOKIES AND CREAM) Ok this is probably my favorite dessert ever. I make it every year for my birthday and every bite is like a piece of heaven. It is SO good. And super easy to make too!What you need: 30 oreos 1 stick butter 1 pkg. cream cheese(softened) 1/2 cup powdered sugar 1 box instant chocolate pudding 1 box instant vanilla pudding 4 cups milk 2 8oz. cartons of cool whip Get a 9X13 pan. Crumble/crush 30 oreos into the pan. This will form the crust. Melt the butter and pour over crushed oreos. Mix the butter into the oreos and press firmly into pan. To make the first layer, in a large bowl, beat together one carton of cool whip, powdered sugar and cream cheese. Once completely mixed, pour over oreos. Then make the chocolate pudding layer. Beat together the chocolate pudding and 2 cups of milk. Beat for a couple minutes into thick and pudding like. Pour over cream cheese layer. Repeat with the vanilla pudding and layer over the chocolate pudding. Top with the last of the cool whip to make a nice white layer. I like to then top the cool whip with some sprinkles or crushed oreos. And there you go! Done! 

BARVARIAN TART (COOKIES AND CREAM)

Ok this is probably my favorite dessert ever. I make it every year for my birthday and every bite is like a piece of heaven. It is SO good. And super easy to make too!
What you need:

  • 30 oreos
  • 1 stick butter
  • 1 pkg. cream cheese(softened)
  • 1/2 cup powdered sugar
  • 1 box instant chocolate pudding
  • 1 box instant vanilla pudding
  • 4 cups milk
  • 2 8oz. cartons of cool whip

Get a 9X13 pan. Crumble/crush 30 oreos into the pan. This will form the crust. Melt the butter and pour over crushed oreos. Mix the butter into the oreos and press firmly into pan. To make the first layer, in a large bowl, beat together one carton of cool whip, powdered sugar and cream cheese. Once completely mixed, pour over oreos. Then make the chocolate pudding layer. Beat together the chocolate pudding and 2 cups of milk. Beat for a couple minutes into thick and pudding like. Pour over cream cheese layer. Repeat with the vanilla pudding and layer over the chocolate pudding. Top with the last of the cool whip to make a nice white layer. I like to then top the cool whip with some sprinkles or crushed oreos. And there you go! Done! 

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Curried Udon

So I don’t have a picture this time but here’s a quick impromtu recipe that is just fantastic.

Here’s what you do:
Start by boiling some water and cooking the udon noodles. They cook about 8-10 minutes before they’re ready. In a skillet throw in some chopped tofu (or if you prefer you can do meat) soybeans, and any mixed veggies you like. I did soybeans, and a mixed veggie bad that had carrots, corn, and green beans. As these are cooking over the stove mix in a lot of spices. We did curry powder, turmeric, garlic salt, cayenne pepper, salt and pepper, rosemary, and minced onion. Put in as much spices as you like to get a good flavor. Once the veggies and tofu are hot and cooked mix with the noodles. And there you go! A quick and delicous meal!

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Revolutionary Berries So for 4th of July I had these festive little berries. They were super easy, delicious and seemed a huge success! What you need: strawberries white chocolate chips (or white candy coating chocolate) blue sprinkles To start wash the berries. I used white chocolate candy coating chocolate(you can use the white chips or bars of chocolate as well but I found the candy coating easier). Melt the chocolate and dip each berry about half way in the chocolate. the coat the tips in blue sprinkles. And there you have it! Some festive little 4th of July berries!

Revolutionary Berries

So for 4th of July I had these festive little berries. They were super easy, delicious and seemed a huge success!

What you need:

  • strawberries
  • white chocolate chips (or white candy coating chocolate)
  • blue sprinkles

To start wash the berries. I used white chocolate candy coating chocolate(you can use the white chips or bars of chocolate as well but I found the candy coating easier). Melt the chocolate and dip each berry about half way in the chocolate. the coat the tips in blue sprinkles. And there you have it! Some festive little 4th of July berries!

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Cookies and Cream Cheesecake Bars Ok these little bars are like bite of heavenly goodness. It’s the perfect combination of my most favorite flavors: oreo and cream cheese/cheesecake. Ah. SO GOOD. What you need: 1 pound of oreos (I used about 2 packages) 4 Tbs. butter 24 oz. cream cheese 3/4 cup sugar 3/4 cup sour cream 1-2 tsp. vanilla dash of salt 3 eggs Start out by preheating the oven to 325. Make the crust by finely grinding up 28 oreos, melting the butter and mixing together. Get a 9x13 pan and spray. Firmly pack the crumbled oreos and butter to make a crust. Bake for 10 min. Make the filling by mixing together cream cheese, sugar, sour cream, vanilla and salt. Beat for at least 2 min. Add eggs one at a time. Coarsely crumble the rest of the oreos in large chunks into the filling. Pour over the crust and bake for 40 min. When its done it should be lightly brown on the edges but still jiggle in the center. Let cool for an hour and then refridgerate for at least 3 hours until it is nice and cold. Then they are ready!

Cookies and Cream Cheesecake Bars

Ok these little bars are like bite of heavenly goodness. It’s the perfect combination of my most favorite flavors: oreo and cream cheese/cheesecake. Ah. SO GOOD.

What you need:

  • 1 pound of oreos (I used about 2 packages)
  • 4 Tbs. butter
  • 24 oz. cream cheese
  • 3/4 cup sugar
  • 3/4 cup sour cream
  • 1-2 tsp. vanilla
  • dash of salt
  • 3 eggs

Start out by preheating the oven to 325. Make the crust by finely grinding up 28 oreos, melting the butter and mixing together. Get a 9x13 pan and spray. Firmly pack the crumbled oreos and butter to make a crust. Bake for 10 min.

Make the filling by mixing together cream cheese, sugar, sour cream, vanilla and salt. Beat for at least 2 min. Add eggs one at a time. Coarsely crumble the rest of the oreos in large chunks into the filling. Pour over the crust and bake for 40 min. When its done it should be lightly brown on the edges but still jiggle in the center. Let cool for an hour and then refridgerate for at least 3 hours until it is nice and cold. Then they are ready!

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