- 1 package of regular Oreo cookies (not double stuffed)—around 36 cookies
- 6 tablespoons butter, melted
- 1-8 ounce package cream cheese, softened
- 1/4 cup granulated sugar
- 2 tablespoons cold milk
- 1-12 ounce tub Cool Whip, divided
- 2-3.9 ounce packages Chocolate Instant Pudding
- 3 1/4 cups cold milk
- 1 and 1/2 cups mini chocolate chips
Crush the Oreo cookies. You can use a food processor, or put them in a ziplock bag and crush them with a rolling pin (that’s what I did). When the cookies are fine crumbs, you’re done. Put the cookies into a large bowl, and stir in the 6 tablespoons of melted butter. Use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9x13 pan. Press the crumbs into the bottom, and place the pan in the refrigerator while you work on the other layers.
Mix the cream cheese with a mixture until light and fluffy. Add in the 2 tablespoons of milk, the sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
In a bowl, combine the chocolate instant pudding with the 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Spread the mixture over the previous cream cheese layer. Allow the dessert to rest for 5 minutes so that the pudding mixture can firm up further.
Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
My family LOVED this dessert. It turned out perfectly, and my dad kept raving about how delicious it was. I didn’t make any modifications to the dessert, except that it was in the refrigerator over night instead of just 4 hours. But the 4 hours should be fine. Also, I didn’t measure out the mini chocolate chips, I just sprinkled them on.
Recipe found here http://centercutcook.com/chocolate-lasagna/
- Brownie mi (and everything that goes in it, like oil, water, and eggs. This differs based on the brownie mix, I think)
- Kit Kats
- Chips Ahoy cookies
Make the brownies following the instructions on the box. Pour half into the pan (whatever size you use. We used an 8x8). Layer the Kit Kats on one half of the mix, and the cookies on the other. Pour the remaining batter on top. Bake as the brownie box directs.
DELICIOUS! We used mini kit kats and cookies, which worked out better because we had a smaller pan. The box also said to bake for about 52 minutes, but it was less than that, so just be sure to watch the brownies in the oven. Definitely try this recipe if you want to mix up your brownies and try something new without going extreme.
I want to apologize for not posting in awhile. I feel horrible, but I have been really busy with work and now school. But I have some baking stuff at school with me so I hope to start trying new recipes soon!
You guys are amazing, thanks for sticking around :)
(recipe made to copy Lofthouse sugar cookies (pictured below)
Ingredients for the cookie dough
- 1/2 cup sour cream
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 tsp pure vanilla extract
- 3 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Combine sour cream, sugar, butter, eggs, and vanilla in a large bowl. Mix well. In a smaller bowl, combine flour, baking powder, baking soda, and salt. Add to wet mixture and mix until everything is just incorporated. Scoop even size scoops of dough (rolled in a ball) onto a cookie sheet. Slightly flatten with your hand. Bake at 350F for 7-10 minutes.
Ingredients for buttercream frosting
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2 tbsp whole milk
- 1/2 cup butter, softened
- 1/2 cup vegetable shortening
- food coloring (optional)
- sprinkles or colored sugar to decorate (optional)
Cream together the butter and shortening in a mixer, using the paddle attachment on medium for about 2 minutes. Add 1/2 cup powdered sugar and beat until smooth. Add another 1/2 cup and beat until smooth. Add vanilla, and mix well. Gradually add the remaining sugar and milk, making sure to end with sugar. Continue to mix on medium until smooth.
I had the cookies in too long so they were slightly dry (I had them in for about 9 minutes), so the buttercream frosting was definitely needed. This frosting recipe also makes a lot more frosting than is necessary, so keep that in mind. I’ll probably have to make a cake tomorrow just to use up all the frosting. It’s also really sweet.
With the frosting, the recipe says to use a paddle attachment, which I didn’t have, so I just used the whisk attachment. That seemed to work well.
The cookie dough was also really sticky.
These were pretty good and I really liked them! My family thought they were alright, but I really liked them!
Rich Cocoa Crinkle Cookies
- 2 cups granulated sugar
- 3/4 cup vegetable oil
- 1 cup Hershey Cocoa
- 4 eggs
- 2 teaspoons vanilla extract
- 2 1/3 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Powdered sugar
Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder, and salt. Gradually add to cocoa mixture, beating well
Cover; refrigerate until dough is firm enough to handle, at least 6 hours.
Heat oven to 350F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on cookie sheet
Bake 10-12 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 6 dozen cookies
These were pretty good. My grandparents enjoyed them more than I did. The dough was really thick. I would suggest you don’t smush the cookies because then they don’t crack as nicely. The grease on the pan also leaves a weird residue on the bottom so if I make these again, I’ll use the parchment paper or I won’t grease the bottom since I have non-stick pans. These were pretty good, and they would look really well in a cookie platter.
Recipe found in my HERSHEY’s recipe tin.
- 1 cup water
- 1/2 cup butter
- 1 cup flour
- 4 eggs
- 1/2 package of instant vanilla pudding
- 1 cup milk
- package of Cool Whip
Boil the water and butter. After it boils, add the flour, and stir until it boils, then take off heat. Mix in the four eggs, one at a time. Place on sheet in a ball form, and bake at 400F for 45-50 minutes
Make the 1/2 package according to the instructions with the 1 cup of milk. Wait until it’s settled before adding in a couple spoonfuls of Cool Whip (there’s no set amount, just add enough to get that light yellow color)
Cut open the cooled cream puffs in half and add a spoonful of the pudding mixture. Sprinkle some confectioner’s sugar on top and enjoy!
These cream puffs are delicious! They are so easy to make, and taste so good. Just make sure you really watch them in the oven because they burn FAST! You want them just lightly browned (the ones pictured were in a little too long—they shouldn’t be that dark—so you can use those as reference)
Chocolate Vanilla Star Cookies
Ingredients (I had to convert them from the metric system so I apologize if the amounts seem weird)
- About 0.53 cups of butter
- About 0.46 cups of sugar
- 1 egg
- 2 teaspoons vanilla extract
- 0.95 cups of flour
- 1 heaped tablespoon of cocoa
Blend the butter and sugar together until smooth. Add the egg and vanilla. Add flour. Put aside 2/3 of the dough, and add the cocoa to the remaining third.
Take the first dough and place between two sheets of wax paper. Roll with a rolling pin until it’s flattened but thick enough to work with later. Repeat with the second dough.
Place them in the refrigerator for a couple of hours, or until they are sufficiently “compact” to work with.
After, cut circles in the dough with cookie cutters. In the other dough, use cookie cutters and make shapes. Place them with slight pressure on top of the circles.
Bake at 340 for 12-13 minutes
The whole wax paper situation didn’t turn out as I had hoped. I had left the cookies in the refrigerator for about two hours. This was not long enough. The dough was still very sticky and stuck to the cookie cutters. The shapes and the circles were difficult to make because the dough was still sticky. This recipe also didn’t make that many cookies, so if you want to try it, I suggest doubling it. The cookies themselves were a little dry, but otherwise good. They look really pretty but I don’t know if I’d make them again.
Recipe found here
HERSHEY’S Double Chocolate MINI KISSES Cookies
- 1 cup (2 sticks) butter or margarine, softened
- 1.5 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup HERSHEY’S Cocoa
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups (10 oz package) HERSHEY’S MINI KISSES (brand) Milk Chocolates
- 1/2 cup coarsely chopped nuts (optional)
Heat oven to 350F
Beat butter, sugar, eggs, and vanilla with electric mixer on medium speed in a large bowl until light and fluffy.
Stir together flour, cocoa, baking soda, and salt; add to butter mixture. Beat until well blended. Stir in chocolates and nuts, if desired. Drop onto ungreased cookie sheet.
Bake 8-10 minutes or just until set. Cool slightly. Remove to wire rack and cool completely. Makes about 3.5 dozen cookies.
These were DELICIOUS! My Grandma said these were better than my chocolate chip cookies, which my family didn’t think was possible because those are delicious as well. I was wondering if I should use the Mini Kisses when I had chocolate chips at home, but I’m so glad I decided to buy the Mini Kisses. They were so good, and worked so well in the cookies. Some notes: the flour mixture is really light but blends darker when mixed with the butter mixture, so don’t get worried if it doesn’t look right! Also, watch them in the oven so they don’t burn because it’s hard to tell with dark brown cookies. Make sure the tops of them aren’t moist anymore. I did not add nuts. I also made a double batch.
Again, these were so delicious and I can’t wait to make more!
Recipe from my Hershey’s tin.
Devil’s Food cake with homemade Buttercream icing
Ingredients for cake
- 1/2 cup butter at room temperature
- 2 cups sugar
- 3 large eggs
- 3/4 cup sour cream (low fat or full)
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup cocoa powder
- 2 oz dark chocolate
- 1 cup boiling water
Preheat the oven to 350F. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, followed by sour cream and vanilla extract.
Stir the cocoa powder and the dark chocolate into the boiling water (easiest in a large measuring cup). Pour chocolate water into the rest of the batter and stir until uniform.
In a small bowl, whisk together flour, baking soda, and salt. Add to the rest of the batter. Stir well until no streaks of flour remain.
Evenly distribute batter into two 9 inch round pans. Bake for about 24 minutes.
Ingredients for icing
- 1 lb confectioners sugar
- 1/2 cup soft butter or margarine
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 4 tablespoons milk
Cream one-third of the sugar with the butter and salt in a large bowl. Blend extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir in remaining milk until desired spreading consistency is reached.
This was my first time making devil’s food cake and buttercream frosting,and it turned out pretty good! The batter was a bit watery, though. Also, the timer reset itself, so I’m not 100% how long the cakes were in the oven for. I’m guessing about 24 minutes. The cakes were also very moist. When I tried to take them out of the pans when they were cool the batter stuck to my hands quite a bit. My family liked the cake, and I think I’d make it again. The icing was good, but I don’t know if I’d make it again. I’m not a huge fan of buttercream icing to begin with, and this recipe tasted too strongly of vanilla. I also had to add 8 tablespoons of milk (instead of the 4 in the recipe) because it wasn’t spreadable with only 4 tablespoons. All in all, fun to make but I’m not sure I’d make it all again!
S’Mores (for when you don’t have a fireplace!)
- Graham crackers
- Chocolate bar
Layer a tray in aluminum foil. Break the graham cracker pieces in half, and layer the halves on the tray. Place a marshmallow on top of each graham cracker half. Put in the oven at 350F for about 5 minutes (or until the marshmallows are a light golden brown). Place the chocolate squares on the marshmallows, and add another half of the graham cracker on top.
I had never thought to make s’mores in an oven until my friend suggested it to me for an event we were planning on campus. These are super easy and fast to make, and taste just as good as when they’re made in a campfire.