Tag Archives: dessert

Oreo Cookie Filling

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It’s my roommate’s birthday today! Happy Birthday Ashley! Since our birthday’s are so close together, we have been doing a lot of celebrating around here. We threw a barnyard birthday bash last weekend and Ashley was “best in show” for her immaculate sheep costume. She made it herself!!

Oreo Cookie Filling / www.sarasfavoritethings.wordpress.comAshley could argue with you very passionately that double-stuffed Oreos are the only way to go and a single-stuffed Oreo isn’t even worth eating. So, for her birthday, I made a bowl of Oreo filling to stuff a cookie with as much as she can fit between cookies! When it’s your birthday, you should have as much “stuffing” as you want!

Oreo Cookie Filling / www.sarasfavoritethings.wordpress.com

I bought tubs of cookies from Trader Joe’s so she can make her own cookies all day long at work. She and her coworkers have gotten creative with double-decker quadruple-stuffed combinations!

Oreo Cookie Filling / www.sarasfavoritethings.wordpress.com

Oreo Cookie Filling

Source: Cookies & Cups

Ingredients:

  • 3 ¬Ĺ cups powdered sugar
  • 1/2 cup vegetable shortening
  • 1/2 teaspoon vanilla
  • 1 teaspoon granulated sugar
  • 3 Tablespoons hot water

Directions:

In a mixing bowl, beat all ingredients together for a couple of minutes until creamy. Store in an airtight container for up to one week.

Serve with anything you can think of putting Oreo cookie on!

Mocha Chocolate Icebox Cake

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Hello again, everyone! I’ve been holding out on you over the past few weeks while I took a trip up to Oakland. I went up there to visit Andrew, the Nestle ice cream headquarters, and a visit to both Sonoma and Napa. It just so happened that two of my good friends from home were vacationing in Sonoma and I got to meet up with them!!

Sonoma VisitSonoma Visit

But now, for the recipe I’ve been waiting to share with you…Ina Garten’s Mocha Chocolate Icebox Cake. Seriously, the best dessert I’ve made in a LONG time. You can’t go wrong with a Barefoot Contessa recipe, but this one tops the charts!! I have been dreaming about this cake ever since I made it! It’s the kind that you first have a piece (or two) with dinner, and then cut a sliver with breakfast the next morning to make sure that is was really that amazing, and then might as well have another little piece with lunch to remember how good it is, and then obviously after dinner it’s time for more dessert…I AM NOT KIDDING!

Mocha Chocolate Icebox Cake

The cake is made up of layers of thin crispy cookies and rich, creamy, fluffy mocha. The combination of textures and flavors is unreal. My girlfriends and I LOVE this cake. And aside from the cookies, it’s a no bake cake! (You could even buy the cookies from the bakery or order them online like Ina from Tate’s Bake Shop.) I used a tub of ¬†refrigerated cookie dough.

Mocha Chocolate Icebox Cake

It looks pretty to garnish with a little chocolate on top:

Mocha Chocolate Icebox Cake

Mocha Chocolate Icebox Cake

Ingredients

  • 2 cups cold heavy cream
  • 12 ounces Italian mascarpone cheese
  • 1/2 cup sugar
  • 1/4 cup coffee liqueur, such as Kahlua
  • 2 tablespoons unsweetened cocoa powder, such as Pernigotti
  • 1 teaspoon instant espresso powder
  • 1 teaspoon pure vanilla extract
  • 3 (8-ounce) packages chocolate chip cookies, such as Tate’s Bake Shop
  • Shaved semisweet chocolate, for garnish

Directions

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

Source: Barefoot Contessa “How Easy Is That?”