Birthday Cake Batter Oreo Pudding

It amazes me how easy it is to take things in life for granted.

A couple nights ago, some crazy wind/thunderstorms whipped through and caused hundreds of thousands in the area to lose power.

Some people are without power for days. I lost mine for approximately 20 minutes and thought I was going to die.

What on earth did they do before there was electricity? I mean really?!

Things like electricity, having a car and warm water are so second-nature to us now that when we lose it we have panic attacks.

It is a little bit sad. We all need to appreciate the little things in life more.

When I say "we" I definitely mean "I". As soon as the lights snapped off and the air conditioner stopped humming my heart dropped into my belly and I developed a nervous sweat. I immediately thought "OMG I am going to die...this is it". 

Then ten minutes later it was "OMG I am so bored, there is no purpose for life without electricity". 

Yes. It is sad. 

I wouldn't make it an hour in the wilderness.

I have a new and much stronger respect for you "man that 127 hours movie is about".

You're a super hero.

In sticking with the "simple things" theme...which I think I touch on a lot. I simplified one of my favorite new "Dame Good Recipes" for those who don't want to go through all the steps.

Anyone want to make that Birthday Cake Batter Oreo Cake? Feeling too lazy? Try this.

Birthday Cake Batter Oreo Pudding
Dame Good

Makes close to 3 cups

Ingredients:

1 (1 oz) package fat-free sugar-free instant vanilla pudding
2 cups skim milk
1/4 cup yellow cake mix (dry)
1/3 cup jimmies (sprinkles)
6 oreo cookies, crushed (birthday cake oreos if you have them)

Directions:

In a medium-sized bowl mix the pudding mix and milk. Stir constantly until mixture thickens. Add the cake mix and stir until combined. Add the oreos and sprinkles, stir just until incorporated. Enjoy!

Red Velvet Whoopie Pies

I have a strange relationship with red velvet.

I may be sounding like a broken record...but I can barely remember what I did yesterday let alone what I have written about in this blog so onward...

Red velvet seems to be the popular favorite. But really, I mean really it is just a little bit of vanilla and a little bit of chocolate with a lot of red food coloring. 

Don't get me wrong...I love vanilla. I love chocolate. But I want a strong vanilla or strong chocolate and not a watered down version of both thrown together with an overpowering flavor of food coloring.

No thanks.

If it is done right red velvet can be good. The cream cheese frosting is the kicker if you ask me.

I just think people think it is more special than it really is because it is red and titled "velvet"...wherever that comes from.

So there is my little disclaimer. Perhaps it lends to why I found these to be decent....and not great. It must be me because this recipe is from Brown Eyed Baker and she is a reputable source for delectable sweets. These were also a hit with the red velvet lovers of the crowd...So I accept it...it's me.

You win some, you lose some.

Red Velvet Whoopie Pies
From Browneyedbaker.com

Ingredients:

For the whoopies:
3 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup vegetable shortening
½ cup light brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
3 teaspoons red food coloring
1 cup buttermilk

For the cream cheese filling:
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3½ cups powdered sugar
1 teaspoon vanilla extract

Directions:

 Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.

Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.

In the bowl of a stand mixer with a paddle attachment, beat together the butter, shortening and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and the red food coloring and beat until just blended.

Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and remaining ½ cup buttermilk and beat until completely combined.

Using a spoon (or a medium cookie scoop, which is what I used), drop a tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently. Remove the baking sheet from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.

While the cakes are cooling, prepare the filling… In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium-high; beat until creamy and smooth, about 4 minutes.

To assemble: Spread the filling onto the flat side of one cake using a knife of spoon. Alternatively, you can use a pastry bag with a round tip (I used a #12 Wilton tip) to pipe the filling onto the cake. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.

Storing: Assembled whoopie pies can be stored in an airtight container for up to 3 days. If you need to stack layers, place a piece of wax paper between layers.

Snickerdoodle Blondies

I laid by the pool this weekend. With fun people and a drink in hand...

I needed that.

I think I've been whining for months about wanting to escape to Mexico, or somewhere where the water is clear and the sand is white. I fantasize about getting away with that man of mine and having no worries for a few days.

Well, sitting by the pool is the closest thing I can get for now and I shall take it!

It was a reminder that I have been hibernating for weeks though. Someone offered me their sunblock and I politely obliged stating "I don't really burn unless I'm in the sun for a couple days in a row". I looked real dumb when my shoulders were bright red after sitting in the sun for 45 minutes.

I'll take that sunblock, thanks.

Whoops. Someone needs to stop hiding from the sun.

I think it was December when I bought those Hershey's Cinnamon Chips. I have spent the last few months just staring at them wondering what the heck I should do with them. Why did I buy them? 

Well, these blondies have been floating around the blog world for a while now and have been on my list. That man of mine loves cinnamony/snickerdoodley-like desserts so I thought I'd give em a try and add the cinnamon chips.

He loved 'em...what-d-ya know?

Snickerdoodle Blondies
Adapted from Food.com

Ingredients:

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon kosher salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract

3/4 cup cinnamon chips
2 tablespoons granulated sugar
2 teaspoons cinnamon

Directions:

Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon and salt and set aside.

In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.

Stir in the flour mixture until well blended. Add cinnamon chips and stir just until combined. Spread evenly in prepared pan (it helps to use a greased spatula). Combine the granulated sugar and cinnamon, in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.

Birthday Oreo Pudding "Cake"

Woe is me.

I meant to post this recipe way back when I was freaking out about the introduction of Birthday Cake Oreos...Perhaps the excitement caused me to go temporarily insane.

If there are still boxes of those Birthday Cake Oreos to be found, or you still have a box waiting in your pantry (btw you must be crazy) then pay attention!

I love Oreo desserts. Love them. When those Oreos came out I knew I had to come up with something. Since they taste kind of like cake batter I went that route...naturally.

Anyway, who doesn't love Oreo/dirt pudding?

Exactly. Well this version has cream cheese, cake batter and sprinkles.

You're welcome.

No, seriously. When I made this I could not get it in my mouth fast enough. I'm typically a slow eater but this little dessert made me abandon all reason and manners. I grabbed the biggest spoon I could find and went to town with a "pudding-eating-grin" on my face.

I really want some now. Why did I have to eat all my oreos?!

(BTW you can obviously still make this with regular Oreos, the bday ones just bump it up a notch)

Birthday Oreo Pudding "Cake"

Dame Good

Ingredients:

1 (10.5 ounce) package birthday cake oreos (or regular if you cant find them)
1/4 cup  light butter
1 (16 ounce) container fat-free frozen whipped topping, thawed
2 (8 ounce) packages neaufchatel cream cheese
1 cup confectioners' sugar
2 cups skim milk
1 (3.5 ounce) package fat-free sugar-free instant vanilla pudding mix
1/4 cup yellow cake mix (dry)
1/2 cup sprinkles

Directions:

Crush cookies into bite size pieces. Reserve 3/4 cup for top. Melt butter and mix with rest of cookies. Press into 8x8 (or 9x9) pan. Put in freezer for 5 minutes.

Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.

Prepare instant pudding with the milk according to package directions. Add cake mix and 1/4 cup sprinkles to the pudding. Spread the pudding over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookie and sprinkles. Keep cake refrigerated.

Pumpkin Roll Bars

I have an intense itch to go shopping...

Unfortunately, I don't have the appropriate funds to scratch this itch.

Maybe it's the warm breeze outside right now or the sunshine that is giving me the urge to buy a bunch of spring-friendly clothes that are pastel/neon-colored and flowy.

My wardrobe is suddenly boring to me.

My only resort is to "fake shop"...which is essentially torture but I do it anyway. I obsessively add articles of clothing and various accessories to my virtual wishlist's as if I may magically inherit a large sum of money that I could apply to my urge to shop.

Here's hoping.

Pumpkin Roll Bars
From Sixsistersstuff.com

Ingredients:

Cake
6 tablespoons unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg

Directions:

Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended. In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended. Spread about 2/3 of the batter evenly into the prepared pan.

In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and ½ teaspoon of vanilla until smooth. Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter. Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars.

Molten Chocolate Cake for Two

That man of mine is in Vegas with the guys...

Yes, it's scary.

But he works so hard, he deserves to play hard every now and then know what I'm sayin'?

It just means sleepless nights and lots of wine for the girlfriend...but relationships sometimes require sacrifices right?

One more day and I can sleep again. ;)

I bring him up because this dessert was how we ended our Valentine's dinner this year. I'm the chocolate freak but even he floated out of his chair a bit after taking a bite into this.

What's great is this is a recipe for two.

Cute right?

Molten Chocolate Cake for Two
From Traceysculinaryadventures.blogspot.com

Ingredients:

2 tablespoons unsalted butter, at room temperature
2 oz bittersweet or semisweet chocolate, chopped
1/4 teaspoon vanilla extract
1 large egg, at room temperature
2 tablespoons granulated sugar
pinch of salt
1 tablespoon all-purpose flour
cocoa powder (for the ramekins)
confectioners' sugar (for dusting, optional)

Directions:

Preheat oven to 400 F. Generously butter two 6-oz ramekins and dust them with cocoa powder.

Place the butter and chocolate in a microwave-safe bowl and microwave until melted and smooth. I like to do 30-second bursts at 50% power and stir in between each. In total, it'll probably take about 1 1/2 - 3 minutes, depending on your microwave.

In a medium bowl, beat the egg with a hand mixer on medium-low speed until foamy, about 1 minute. Increase the mixer speed to medium-high and continue to beat until the egg forms soft, billowy mounds, about 1 minute. Still beating, gradually add the sugar and salt. Once incorporated, beat for another 5-10 minutes, until the mixture is very thick and pale yellow in color.

Use a rubber spatula to transfer the egg mixture to the bowl containing the melted butter and chocolate. Sift the flour over the top, then use a rubber spatula to gently fold everything together, just until incorporated.

Divide the batter between the prepared ramekins, smoothing the tops with your spatula. Put the ramekins on a rimmed baking sheet and bake for 10-13 minutes, or until the cakes have puffed slighty and jiggle just a bit in the center when gently shaken. Immediately upon removing the cakes from the oven, run a knife around the edges of the ramekins. Invert the ramekins onto serving plates and let them sit for about 1 minute or so, until the cakes release from the ramekins. Remove the ramekins and, if using, dust the cakes with confectioners' sugar then serve immediately.

Easter Bark

Happy Easter weekend everybody!

I hope everyone has a wonderful holiday...with lots of food. Lots.

Ham. Candy. Lamb. Candy. Candy. All the above.

If you're still trying to throw together something last-minute and quick (much like myself) then this may be a good option for you. This takes about 5 minutes to whip together and look how festive it is!

It screams "Easter"! And "eat me, I'm delicious and all pastel-y"!

Easter Bark
Adapted from yourhomebasedmom.com

Ingredients

14 whole Golden Oreos, broken up.
1 C pretzels, broken into pieces
1 lb. white chocolate, almond bark or melts found in the bulk food section
1 C Easter peanut M & M's
1/2 C Easter pretzel M & M's
Pastel-Colored or Easter themed sprinkles

Directions:

Cover a large cookie sheet with wax paper. Spread broken cookies, pretzels and about 3/4 C of the M & M's onto the waxed paper.

Place white chocolate in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. White chocolate melts faster and burns easier than chocolate.

Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly.Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet. Do not let it harden.

Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces.

Store in air tight container.

Light Strawberry Swirl Cheesecake

It is not easy to find a healthy/lighter dessert that doesn't taste healthy or light.

But when you do it is bliss...pure bliss.

You mean I don't have to feel an intense wave of guilt and vivid visualization of me literally killing myself at the gym with every bite? Sign me up!

This is one of those desserts. It is creamy and delicious much like your average "full-fatted" (yeah, I make up words) cheesecake but it harbors much less guilt.

Go on, do you're little happy dance. I have one too. No shame, no shame at all.

Light Strawberry Swirl Cheesecake
From Skinnytaste.com

Ingredients:

non stick cooking spray
1/2 cup crushed graham cracker crumbs
1 tbsp light butter, softened
8 oz package reduced fat cream cheese, softened
1/4 cup sugar
6 oz fat-free vanilla Greek yogurt
2 large egg whites
2 tbsp lemon juice
1/2 tsp vanilla extract
1 tbsp all purpose flour
1/4 cup sugar-free strawberry jam

Directions:

Heat oven to 350°. Coat an 8-inch square baking pan with non-stick spray.

Mix together graham cracker crumbs and butter with a fork until evenly moistened. Press evenly into bottom of prepared pan.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice, and flour. Do not over beat. Pour over graham cracker crust.

Stir jam until smooth. Drop by small spoonfuls over surface of filling. Using a knife, swirl jam gently through filling to create marble effect.

Bake 25 to 30 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.

Low-Carb and Low-Sugar Mint Chocolate Chip Cheesecake

I recently noticed something about myself.

It may be a combination of my OCD or the fact that I almost always feel overwhelmed but more than once a day it seems that I check my phone with the intentions of finding out the time only to realize a few short minutes later that I was not paying attention and did not in fact have a clue what time it was.

I feel like this isn't normal.

Someone help me.

Maybe I can blame Instagram. Yeah, Instagram distracts me.

See? Anybody have any ideas on how to justify taking random pictures of nothing and spending too much time uploading them using various fun settings and looks? No?

I'll work on it.

This here recipe is one that took a lot of work. I actually made it for Christmas.

Procrastination what?

I offered to bring dessert (shocker) and was told my uncle recently started a low-carb/low-sugar diet. I started racking my brain on how to transform a cheesecake recipe to fit his dietary needs.

I wanted to make something festive and my mind instantly went to this little "hole in the wall" Italian restaurant that man of mine and I went to months ago. I had this smoked gouda mac and cheese with sausage and we finished our delightful meal sharing a mint chocolate chip cheesecake.

Yeah, it exists.

But not so much in "recipeland" so I decided to come up with one myself...that's also low in sugar and low in carbs. I combined about 997 recipes online and prayed to the cooking Gods...

Pretty sure I held my breath the entire time but low-and-behold (is that the appropriate phrase? meh...) it worked out! It was a hit and nobody could tell it was not only reduced sugar and carbs but also reduced fat.

Merry Christmas to all!

Low-Carb and Low-Sugar Mint Chocolate Chip Cheesecake
Dame Good

Ingredients:

Crust:
1 ½ cups ground almonds (or pecans or walnuts)
1 cup chocolate graham cracker crumbs
2 tablespoons Splenda sugar substitute
4 tablespoons melted light butter
2 tablespoons unsweetened cocoa powder

Cheesecake:
3 (8 ounce) boxes neufchatel cream cheese , room temp
1 cup reduced-fat sour cream
2 teaspoons peppermint extract
2 teaspoons green food coloring (or more if preferred)
1 1/2 cups dark chocolate chips
3 eggs
20 (1 g) packets Splenda sugar substitute or 1 ¼ cups Splenda granular
1/2 cup andes mint chips (optional)


Directions:

Crust:
Preheat oven to 350 degrees. Spray a 9" springform pan with cooking spray.

Place nuts in bowl of a food processor; pulse until ground into a meal. Add Splenda, butter and cocoa powder (optional) pulse to combine.

Transfer nut mixture to a 9" springform pan and gently press to form a crust on bottom of pan.

Bake at 350 degrees for 10 minutes Remove from oven and cool.

Cheesecake:
Mix cream cheese in mixer until smooth. Add sour cream. Add 1 egg at a time.

Add splenda, peppermint extract, green food coloring and mix until smooth. Add chocolate chips and mix until combined.

Spray that sides of springform pan with cooking spray and pour in cheesecake mixture. Top with andes mint chocolate chips. Place cheesecake in a larger pan with enough water so that the water goes up 1/3 to 1/2 up the side of your cheesecake.

Bake 38-45 minutes at 375 degrees until cheesecake is set.

Double Layer Pumpkin Cheesecake

I finished reading "The Huger Games" series.

I am conflicted.

You see, every time that I finish a book or series that I really get into I go through a roller coaster of emotions.

It starts with an excitement...like "Alas! I conquered you" But the feeling of accomplishment is immediately followed by a feeling of mourning and grief...like "Wow, I am really going to miss you."

I love to always have something to read but I generally need a 1-2 day grace period to get over the last book I read and my strange attachment to the characters...it's like losing friends.

There are worse things to have problems with am I right? Growing a little too attached to fictional characters is only cause for minor concern.

Right?

Up next? "Water for Elephants"...once I get over Katniss, Peeta and Gale that is...

Wish me luck.

Until then, the other companion I like to turn to, aside from the carefully crafted personalities I read about into the wee hours of the night, is food. Particularly food that has sugar, or carbs...or anything to make me feel guilty about eating it. Because that's what you need when you are grieving the loss of your new friendships...to feel guilt.

Like this cheesecake.

This would make a grand companion right about now.

Unfortunately, it did not last me that long.

These coconut M&M's will have to do.

(Don't mind the blur...one can only hold so still when they are excited to eat something)

Double Layer Pumpkin Cheesecake
From Allrecipes.com

Ingredients:

2 (8 ounce) packages neufchatel cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared reduced-fat graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup reduced-fat frozen whipped topping, thawed

Directions:

Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.