Oreo Cheesecake

The crust was made with 24 oreo cookies minus the creme fillings and 6 oreos with its creme fillings and 1/4 cup melted unsalted butter, then placed in the freezer until the filling was made.

The recipe for the filling is exactly from my fav cheesecake recipe minus the zest and orange extract and plus the vanilla extract. Also, I used the oreo creme fillings as sugar substitute and then added more sugar granules to fulfill the 1 cup + 1 tbs sugar. Also, folded in about 6-8 broken up oreos after the filling was well incorporated.

It baked in a waterbath and a preheated oven of 550°F for 10 minutes and then reduced it to 250 for roughly 50-60 minutes or until done.

It ended up being really rich and decadent, but deliciously tasty.

Oreo Scones

I wanted to make oreo cheesecake but didn't have all the ingredients on hand as our lemon tree had been aggressively trimmed down and now only holds a handful of green lemons. So, I decided on oreo scones! I just adapted the apple scones recipe. Here's the ingredients list:

2 cups all-purpose flour

7 mega stuffed oreo cream fillings

2 tsps baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1/4 cup chilled butter

14 oreo cookies (7 oreos)

3/4 cup milk

Basically, just threw everything in but the milk and let it mix for a bit until the oreo cookies and butter were crushed. Then added in the milk until dough formed.

The original recipe called for 1/2 cup milk, but as you can see, the dough was still not formed so I added another quarter cup milk.

The dough was very sticky after 3/4 cup milk.

Brought the dough out to a well floured surface.

Kneaded it about 5-7 times.

Then formed 3 five inch dome shaped circles and quartered them for a total of 12 pieces.

End result after baking in preheated oven of 425°F for 13 minutes. 

It's a very light oreo tasting scone. I think next time I'll add more oreos! But it was nice and crunchy on the outside but soft and bready on the inside. It was super tasty with mild goat cheese!

Oreos n Chocolate Swirl Buns

These buns are as tasty as they look and oh-so-decadent. I merely made a modification to this recipe. I used to do this recipe by hand because I did not have a mixer, but (hooray) now I do! So if you currently do not have a mixer, you could try out my version.

This time around I did two batches. When I only do one, they are always gone so quickly. Also, I made two batches because one batch is for a bday celebration this weekend. Yippee!

The first batch is pretty much the original plus 2 handful of walnuts and lots more cinnamon bc this household loves cinnamon and nuts. Also, since the very first batch I made was really sweet, when making the filling, I only added 2 tbs of granulated sugar instead of 1/4 cup (which is 4 tbs).

And for the second batch, I merely subbed some of the chocolate chips with oreos! It turned out to still be 1/2 lb of goodies :D Plus, I also only added 2 tbs of granulated sugar instead of the 1/4 cup.

Can you say SA-WEEET! :o)

Super useful to have these on hand:

Mixer: Kitchenaid Classic Plus 4.5-Qt. Stand Mixer (Google Affiliate Ad)

Kitchen Scale: Salter Aquatronic Electronic Kitchen Scale (Google Affiliate Ad)

Serrated Knife: Wusthof Gourmet Serrated Bread Knife - 8" - Wusthof Gourmet (Google Affiliate Ad)

Breakfast

I was feeling pretty hungry one morning and decided to make myself an odd but deliciously satisfying breakfast that is definitely out of my norm. I've got two toasts (which are normal) with an egg, a bunch of cherries, a couple of oreos and a small handful of sliced oval pickles and a nice cool class of milk. Mm-mmmmmmmmmmmm. Needless to say, I was ridiculously full from breakfast!