oreo

Easy OREO ball recipes shaped into mini cauldrons with green candy melts, sprinkles, candy eyes, and a pretzel stick.

Cauldron OREO Balls

OREO Cookies

cream cheese (softened)

dipping chocolate

pretzel sticks

candy eyes, bones, sprinkles

Crush OREO cookies in a food processor until finely ground.

Mix room temperature cream cheese with crushed cookies until finely combined.

Use a cookie scoop to form OREO balls. Place them on a baking sheet; refrigerate for 1 hour.

Shape the balls into a cauldron shape by pressing down on the top then use a toothpick to form the top of the cauldron. Freeze for 15 minutes.

Prepare green candy melts in a microwave-safe bowl.

Use a spoon or piping bag to decorate the top of the cauldron with the melted green chocolate, creating an oozing effect over the sides.

Decorate with candy decorations and a broken pretzel stick.

Refrigerate until ready to serve.

You don't have to hunt down specialty "black" cocoa to make authentic Oreos; the only essentials are Dutch cocoa powder and a little baking soda to alkalinize the dough. Together, they make crispy wafers as inky and intense as the original, with a hint of bitterness to balance the sweet vanilla filling.

Homemade Oreo Cookies Recipe | BraveTart

For the Chocolate Wafers:

unsalted butter

sugar (about 1/2 cup; 100 grams)

golden syrup (about 3 tablespoons; 55 grams),

baking soda

coconut extract (optional)

flour

cocoa

For the Filling:

unsalted butter (about 12 tablespoons; 170 grams)

vanilla extract

Diamond Crystal kosher salt

sugar

For the Chocolate Wafer Dough: Combine butter, sugar, golden syrup, baking soda, salt, and coconut extract (if using) in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until fluffy and light, about 5 minutes, pausing to scrape bowl and beater about halfway through.

Sift flour and cocoa together. (If using cup measures, spoon into the cups and level with a knife before sifting.) With mixer running on low speed, sprinkle flour/cocoa mixture into butter mixture. It will seem dry and mealy at first, but continue mixing to form a smooth dough. Knead against sides of bowl to form a smooth ball, then divide in half and flatten into disks. Use immediately or wrap in plastic and refrigerate up to 1 week; soften cold dough 30 minutes at room temperature, then knead on a bare surface until pliable and smooth.

For the Wafers: Adjust oven rack to middle position and preheat to 350°F (180°C). On a cocoa-dusted surface, roll a portion of dough into a 7-inch square. Sprinkle both sides with cocoa and roll until 1/4 inch thick; generously dust with cocoa and continue rolling to 1/8 inch (see note). Alternatively, roll dough to 1/8 inch using an embossed pin. Slide an offset spatula under dough to loosen, brush away excess cocoa, and stamp into 1 1/2–inch rounds. 

Arrange on a parchment-lined aluminum baking sheet, leaving 1/4 inch between wafers. Gather scraps, knead, re-roll, and cut as before. Repeat with remaining dough as well. Any remaining scraps can be discarded or baked to grind for crumbs. Bake until wafers are firm and dry, about 15 minutes, and cool to room temperature on the baking sheet. Fill immediately or store in an airtight container up to 1 week at room temperature. 

For the Filling: Before making the filling, flip half the chocolate wafers upside down so they can be filled immediately after preparing the filling, as it will quickly set.

In a 2-quart stainless steel saucier, completely melt butter over medium-low heat. Simmer, stirring with a heat-resistant spatula, while butter hisses and pops; if you notice brown bits forming along the edges, reduce heat to low. Continue cooking and stirring until butter falls silent, then strain into the bowl of a stand mixer fitted with a paddle attachment.

Add vanilla and salt, followed by powdered sugar. Mix on low to moisten, then increase to medium and beat until creamy and soft, about 5 minutes. Transfer to a heavy-duty pastry bag fitted with a 1/2-inch tip and use immediately; this filling cannot be made in advance.

To Sandwich the Wafers: Pipe a generous dollop of filling in the center of each upturned wafer (just shy of 1 tablespoon, or a little more than 1/4 ounce). Sandwich with remaining halves, transfer to an airtight container, and stand at room temperature until filling has set, about 30 minutes. The cookies will keep for up to 1 week at room temperature, up to a month in the fridge, or 3 months if frozen; serve at room temperature.

Creamy homemade vegan Oreo ice cream, with no eggs or dairy required.

Vegan Oreo Ice Cream

coconut milk ((for coconut-free, see below))

coconut milk

tsp pure vanilla extract

salt

*Be sure to buy full-fat canned coconut milk, not lite or coconutmilk beverage. Sweeteners that work include pure maple syrup, plain sugar, coconut sugar, honey, agave, brown sugar, or xylitol for sugar-free.Stir all ingredients except cookies in a bowl. If you have an ice cream maker, simply transfer to your ice cream maker and churn according to manufacturer’s directions. If you don’t have an ice cream maker, you can freeze the mixture in ice cube trays, then blend the frozen ice cubes in a high-speed blender such as a Vitamix or thaw a little and blend in a regular blender. Gently stir in cookie crumbs. Either eat straight from the machine or freeze a few hours for a firmer texture. The ice cream is best the day it is made, but you can technically keep it frozen for up to a few weeks – thaw before eating.View Nutrition Facts

Instant Pot Oreo Cheesecake

Oreos

tbsp melted unsalted butter

8-oz bar full-fat cream cheese (room temperature)

Oreo chunks

eggs (large)

tsp vanilla extract

5-10 Oreos (for topping)

Take your 7-inch round springform pan and grease the bottom and sides with non-stick cooking spray.

In a mixing bowl, combine the crushed Oreos and melted butter, and press it onto the bottom of the springform pan to form the crust. Place inside your freezer for about 15 minutes to allow it to set.

In the bowl of your stand mixer, beat together the room temperature full-fat cream cheese using the paddle attachment until smooth and creamy.

Next, add the white sugar and continue beating until smooth. Scrape down the sides of the bowl.

Add in the full-fat heavy cream, (or sour cream depending on your choice) vanilla extract, and all-purpose flour (or cornstarch) and continue beating for a few seconds until combined.

Add in the eggs one at a time and beat on the lowest speed setting.

Scrape down the sides of the bowl after adding and mixing in each egg.

Tap the mixer bowl containing your cheesecake batter on the counter up to three times so that some of the air bubbles will be released and go to the top.

Take out your springform pan from the freezer and pour the cheesecake batter into it.

Cover the top of the pan tightly with aluminum foil, as well as the bottom.

Pour in 375ml  (1 cup) of water into the Instant Pot. Then, place the trivet inside. On top of the trivet, carefully place the springform pan.

Seal the Instant Pot and Pressure Cook it on High for 40 minutes.

Allow it to complete a natural release for 5 more minutes.

Do a quick release so any steam left could escape.

Remove the springform pan from the Instant Pot carefully and allow it to cool completely on your counter before chilling.

Once completely cooled, place it in the refrigerator for at least four hours, preferably overnight.

Top it with Oreos. For 10 slices, you can use 5 Oreos that have been cut in half, or 10 whole Oreos.

The perfect mix between an Oreo pudding dessert and a delicious ice cream cake!

No-Bake Oreo Dessert

butter (melted)

heavy whipping cream

vanilla

sweetened condensed milk

Remove 12 Oreos from the package.

Crush the remaining Oreos either by placing in a Ziploc bag and using a rolling pin or placing in a food processor.

Mix half of the crushed Oreo crumbs with the melted butter. Press into a 9x9 pan to form the crust. Place into the refrigerator while preparing the filling. Set the rest of the Oreo crumbs aside.

In a large bowl whip the heavy cream until stiff peaks form. Set aside.

In another large bowl cream together the cream cheese and sugar. Add the vanilla and mix again.

Next add the heavy whipping cream to the cream cheese mixture folding gently with a spatula.

Add the sweetened condensed milk and continue mixing gently until fully combined.

Mix in the remaining Oreo crumbs.

Spread the mixture evenly over your cookie base.

Crush the remaining 12 Oreos and sprinkle them on top of the filling.

Cover with foil. Return to the freezer and chill until solid (3-4 hours, overnight is best).

Remove from the freezer 15 minutes before serving.

https://embed.mediavine.com/videos/uyzo6nvutsxgicjaig56

This No-Bake Oreo Dessert is the ultimate, light and frozen dessert for any Oreo fan! It’s so easy to make and only calls for 7 simple ingredients.

You’ve probably seen rolled ice cream all over your Instagram feed, but you can actually make this Thai dessert recipe at home. And the best part: There’s no fancy equipment required, just a sheet pan. Oh, and all you need is heavy cream, condensed milk, salt, and whatever toppings you like best. Looks like ice cream dreams do come true.

DIY Rolled Ice Cream Recipe by Tasty

heavy cream

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Whisk the heavy cream, condensed milk, and salt in a bowl.

Pour the mixture over a half sheet pan, or multiple quarter sheet pans. Make sure the ice cream base just barely covers the bottom. It should be ¼-inch (6 mm) thick or less.

Sprinkle any chopped-up toppings you would like. With a whisk, mix the toppings into the ice cream base to ensure they’re evenly distributed.

Freeze for at least 4 hours. Make sure to also put your scrapers and ice cream bowls in the freezer so the ice cream doesn’t melt while rolling.

After the ice cream is frozen solid, remove from the freezer and quickly place the metal spatula/paint scraper at an 45° angle against the edge of the pan, pushing carefully forward. If the ice cream needs a little help forming, use a butter knife to push the sheet of cream into the roll.

Place the rolled ice cream in a chilled bowl and top with any toppings you desire.

https://vid.tasty.co/output/43755/mp4_640x640/1500080104

When I posted a video of the Oreo chaffle to YouTube, one of my viewers (KCCat5) suggested I try out this recipe.  While it didn't taste as much like an Oreo as the other chaffe, it was quite a bit easier to make.  On top of that, it was delicious -- with a flavor that reminded me of a Hostess cupcake or Ho-Ho.

Chocolate Cupcake Chaffle

egg,

TB dark cocoa powder

TB granulated sweetener (I prefer BochaSweet)

tsp baking powder

TB heaving whipping cream

Whisk together all ingredients.

Pour roughly half the batter into a mini waffle maker and cook for 3 minutes or until no steam is coming from the waffle maker.

Remove to a cooling rack and allow to cool for 5-10 minutes.

Repeat steps 2 and 3 for a second chaffle.

For a great dessert sandwich, you can make a frosting of 2 TB cream cheese, 2 TB Swerve confectioners, and 1/4 tsp vanilla extract and spread it between two of these chaffles.  You will have enough frosting for 2 "sandwiches".

When I posted a video of the <a href="http://xms.kaa.mybluehost.me/seriousketo/chaffles/oreo-chaffle-waffle/">Oreo chaffle</a> to YouTube, one of my viewers (KCCat5) suggested I try out this recipe.  While it didn't taste as much like an Oreo as the other chaffe, it was quite a bit easier to make.  On top of that, it was delicious -- with a flavor that reminded me of a Hostess cupcake or Ho-Ho.

These Cookies and Cream Overnight Oats are creamy, delicious, and taste like an oreo dessert! This overnight oats recipe is quick, easy, and packed with nutrients.

Cookies and Cream Overnight Oats

quick oats

tsp chia seeds

greek yogurt

almond milk

cocoa powder

tsp oreos (crushed)

white chocolate chips

vanilla protein powder

peanut butter

honey

liquid stevia

maple syrup

Gather all ingredients.

Combine all ingredients into one jar.

Shake well until all ingredients are mixed together.

Refrigerate overnight.

Enjoy straight from the jar or pour into a bowl and add additional toppings.

Cookies and Cream Overnight Oats are a sweet way to enjoy your overnight oats. Enjoy these oats as a snack or an indulgent twist on breakfast.

oats

whole milk, I use whole milk and

Oreo cookies, crumbled, or substitute Oreo-style/generic cookies

In a pint-size mason jar or container with...

In a pint-size mason jar or container with a lid, add the oats and milk (or dairy-free milk), let it sit 8 hours or overnight in the refrigerator and crumble the cookies on top and mix in when you are ready to eat. 

https://mediavine-res.cloudinary.com/video/upload/pwmx2midekorkxthdbtk.mp4

This recipe is almost a direct copy of the recipe created by LowCarbInspirations.  I will include a link below to her site.

Oreo Chaffle / Waffle

TB black cocoa powder

TB confectioners sugar substitute (I prefer Swerve), split (1 TB + 2TB)

TBS room temperature cream cheese, split (2TB + 2TB)

mayonnaise

coffee powder

Whisk the egg in a small bowl or 2 cup Pyrex measuring cup.

Add the black cocoa powder, 1 TB confectioner's sugar substitute, the baking powder, 2 TBS of cream cheese, the mayonnaise, instant coffee powder,salt and 1 tsp vanilla and whisk together.

Pour about 1/3rd of the batter into a mini waffle maker and cook for about 3 minutes (or until you barely see steam coming out of the waffle maker). Remove to a cooling rack.

Repeat step 3 two more times.  You will wind up with 3 chaffles.

As the chaffle are cooking, prepare your frosting / filling by mixing 2 TBS of confectioner's sugar substitute, 2 TBS cream cheese and 1/4 tsp vanilla together.

Apply the frosting to the chaffles and either eat open faced or as a sandwich.

Oreo Peanut Butter Dip is an easy, creamy spread perfect for dessert or as an appetizer. Whip it up in minutes for your next party!

Oreo Peanut Butter Dip Recipe

chocolate

Nutella

Oreos, crushed

In microwave, mix peanut butter, nutella and white...

In microwave, mix peanut butter, nutella and white chocolate morsels. Microwave on medium heat for 1 minute. Stir and heat by 15 second intervals until white chocolate is completely melted.

Fold in crushed Oreos and store in glass...

Fold in crushed Oreos and store in glass jar, completely sealed.

Serve with crackers and fruit, enjoy! Also great...

Serve with crackers and fruit, enjoy! Also great with Pretzel Crisps!

Oreo Delight

Oreo cookies

butter, melted

(8-ounce) containers frozen whipped topping, thawed (Cool Whip)

(8-ounce) block cream cheese,

milk

Crush entire bag of Oreo cookies using a food processor (or take out your frustrations and do it manually)

Reserve 1 cup of Oreo crumbs and set aside. Mix remaining crumbs with melted butter. Press the mixture into the bottom of 9X13-inch pan to form a crust.

Use a mixer to mix the cream cheese until smooth. Add the powdered sugar and mix well.  Fold in 1 conainer of the whipped topping. Spread the mixture on top of the crust.

Use a whisk to mix the pudding mix and milk together.  Allow it to thicken.

Spread the pudding over the previous layer.

Spread the other container of whipped topping on top.

Top with reserved Oreo crumbs. Chill for at least 4 hours and enjoy!

An easy No-Bake Oreo Cheesecake with an Oreo crust! This no-bake cheesecake makes a perfect dessert for any time of year!

No-Bake Oreo Cheesecake

(60 grams) butter (, melted)

brick-style cream cheese (, softened to room temperature)

(120 grams) powdered sugar

(480 ml) cold heavy whipping cream

Oreos (, chopped)

Add the Oreos to a food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, and the melted butter, and mix until are of the crumbs are moistened.

Line the bottom of a 9-inch springform pan with parchment paper, scoop the mixture into the pan, and firmly press it down into one even layer. Transfer to the refrigerator to chill while you make the cheesecake filling.

To make the crust:

Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract and mix until well combined.

Pour the heavy whipping cream in a separate bowl. Start mixing on low speed, then increase the speed to medium-high until the mixture thickens and stiff peaks form. Add the whipped cream to the cream cheese mixture and gently fold it in or mix it in on low speed with your mixer until just combined. Then, fold in the chopped Oreos.

Remove the springform pan from the refrigerator, scoop the cheesecake filling onto the crust, and carefully spread it around into one even layer.

If using the topping, add the extra chopped Oreos on top and gently press them down a little.

Cover tightly and transfer back to the refrigerator to chill for at least 4-5 hours or overnight. Remove the no-bake cheesecake from the pan, slice and enjoy!

To make the cheesecake:

A perfect and easy Halloween treat!  Cookie crumb dirt and a creamy center. There is also cookie gravestones, candy pumpkins and googley eyes!

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