I am a Honey Bee

All about my adventures with cooking, crafts, and travel

oreos

Super Spooky Graveyard Cake

You’ll think that you are having an encounter with zombies when you see this Super Spooky Graveyard Cake. Beware the chocolate and zombie hands!

This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

Post Contains Affiliate Links. Read my full disclosure HERE

This cake is so ridiculously good that it will make you high five a creepy zombie!!!!!

I knew the minute that I saw these neon green zombie hands that I needed to make a fun cake that zombies were digging their way out of. Ah, reminds me of so many episodes of Buffy the Vampire Slayer when the vampires dug themselves out of their graves. So much dirt! So much gore!

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“I’ve Gone Batty” Halloween Brownies

“I’ve Gone Batty” Halloween Brownies are the fun Halloween treat that will have you flapping your wings with joy! Fun for kids of all ages!

This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

Our daughter is OBSESSED with Vampirina at the moment.

It’s a cute Disney Jr show that features Vee, a young vampire who is adjusting to her move from Transylvania to Pennsylvania. Only a few friends know she is a vampire. She can’t get “Batty!” or she will turn into a bat and her secret will be known.

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Mango Mini Cheesecakes

Mango Mini Cheesecakes

Mango Chobani + Mini Cheesecakes + Girl Scout Cookies = Mango Bombs!

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So this year the Girl Scouts came out with a new cookie called Mango Cremes with nutrifusion. I ordered a box to try them out. The first thing I thought of when I opened them up was that they smelled like suntan lotion. No, I’m not saying a chemical smell! I’m saying the fruity, tropical smell that I can’t get enough of. Pure spring and summer.

Besides just eating Girl Scout Cookies I love to use them in different recipes. Most recently I made a Samoa Cookie Cocktail that I garnished with a Samoa Cookie. So I got to thinking about how I could use these cookies and I decided on using the cookies as the bottom of mini cheesecakes, just like my Mini Creamsicle Cheesecakes with Creamsicle Oreo Cookie Crusts.

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I basically used the same filling recipe for my Mini Cheesecakes with an Oreo Crust, with just substituting regular yogurt for the Mango Low-Fat Chobani Greek Yogurt. This made the mango flavor shine throughout the entire cheesecake. I used the Mango Creme Cookies on the bottom of the cheesecakes, but if you don’t have them then use Golden Oreos.

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I decided to invert the cheesecakes and put them in a new wrapper so that everyone could see the cute cookie bottom. You can leave them right side up and sprinkle some powdered sugar on top. Or you can take out of the wrapper and serve with a fruity sauce on top.

The thing I love most about these little cheesecakes is how easy they are to make and how yummy they are! Give them a try!!

Mango Mini Cheesecakes

Ingredients

  • 1 1/2 packages (12 ounces) cream cheese, room temperature
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup mango Greek yogurt, such as Chobani’s low fat Mango yogurt
  • 12 Mango Creme Girl Scout Cookies or Golden Oreos

 Process

  1. Preheat the oven to 325.
  2. Line a 12-muffin pan with aluminum liners and place a whole cookie of the bottom of each of the cupcake liner.
  3. Using a hand mixer or stand mixer, beat the cream cheese until creamy. Gradually add the sugar, salt, and vanilla; beat well. Add the eggs one at a time, mixing just until blended. Stir in the mango yogurt.
  4. Evenly divide the filling into the baked Oreo crusts, about a 1/4 cup of filling. The filling should should come almost to the top of the liner. Bake for 15 minutes or until tops of cheesecakes are puffed and only slightly jiggly in the very center. Cool to room temperature and then refrigerate for at least a couple hours, preferably overnight, until serving.

Oreo Peanut Butter Lovers Ice Cream

So I’ve recently been snatching up all different kinds of flavored Oreos. Sandwich cookies are my favorite cookies. Don’t even think about getting me Snackwell’s Creme Sandwich Cookies… watch out for your fingers. Anyway, I love to play around with using Oreos in recipes so when I got my hands on some Peanut Butter Oreos I knew just what to do…

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Birthday Cake Oreo Truffles- SRC

When I got my assignment for my Secret Recipe Club post this month I did a little dance and clap!! I got from Laura from A Heathly Jalapeno. We are both from Connecticut, root for NY based football teams (me- Giants, Laura- Jets), and have great guys in our life. She recently got engaged & had her bridal shower so I wish her luck on her wedding and lots of happiness in her marriage. Laura blogs about healthy living and healthy recipes. She does like to indulge as well so I did find some great sweets recipes to make. I have been on a crazy baking/sweets kick lately so while I loved some savory dishes (Asparagus and Bacon Eggs Benedict– duh!!) I decided to make the Oreo Truffles that Laura posted.

 

 

I have been on an Oreo kick lately. I have 3 varieties at home right now. (Thankfully, I have been good about using them in recipes and not eating them otherwise) Since Oreo is celebrating their 100 year birthday they created a birthday cake Oreo. I die. So decided to make these truffles with the Birthday Cake Oreos. They sell in smaller packages (of course) so I had to use 1 1/2 packages to get to the correct amount of Oreos needed (15.5 oz). The rest of this was super easy and a lot of fun, which insprired the S’mores Truffles I made recently as well.

 

I don’t think my coworkers would have known they were Birthday Cake Oreo Truffles had I not told them since that flavor was pretty subtle once it was combined with the cream cheese and covered in choclate. I am thinking about making these again with the Strawberry Milkshake Oreos.

*The birthday cake oreos are a limited edition. Get them ASAP!*

Birthday Cake Oreo Truffles

Makes 48 truffles

Ingredients

  • 1 1/2  packages (15.5 oz) of Birthday Cake Oreos
  • 8oz of cream cheese
  • 3 cups white chocolate or semi sweet chocolate chips
  • sprinkles

Process

  1. Crush the Oreo Cookies in a food processor.
  2. Combine the cream cheese and crushed Oreos together.
  3. Divide the dough into 4 sections. And then roll a total of 48 1″ balls. Place on a wax paper lined cookie sheet and freeze for at least 30 minutes.
  4. While the balls are freezing, melt the chocolate.
  5. Drop each ball into the chocolate and completely coat. Remove excess chocolate as you remove the truffle. Place on wax paper and immediately put a pinch of sprinkles on top. Put back into freezer to firm up the chocolate.
  6. Store in the refrigerator up to a week.

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Secret Recipe Club

Check out my previous Secret Recipe Club Posts:

July: Tropical Pork Pineapple Kebabs

June: Cheesy Garlic Knots

May: Berry Brownie Torte

April: Peanut Butter Cup Ice Cream

March: Sauteed Green Beans with Lemon and Almonds

February: Fried Pickles

Jan: No SRC postings

December: Shrimp Sriracha Stir Fry

November: Vegetable Enchiladas

October: Pumpkin Cheesecake Bars

Check out the rest of the reveal day posts!



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Mint Oreo Brownies with Mint Buttercream Frosting

These right here are going to blow your mind. If you like mint and chocolate I suggest you run to your grocery store and get the few things you need to whip these suckers up. I love the mint and chocolate combination so these were very hard to resist. Thankfully I have an office full of taste testers so I was able get their feedback. I popped these suckers down at a table in the main corridor with a post it note and watched as people walked to the kitchen and stopped to take one, and then on their way back with their coffee they stopped for another sliver. Ohhh trouble!

 

 

As lame as it is, I made a resolution this year to enjoy holiday’s more. I have been extra grouchy about holidays and the effort they are so I have been trying to dive into the celebrations more this year. I will have fun damn it! So I am throwing myself at St. Patrick’s Day and all things green with wild abandon this year. So expect a few more St. Patrick’s Day themed recipes and posts leading up to the booze soaked day.

Back to the important things… brownies. The mint Oreos provide a lot of minty flavor, plus they provide a lot of moisture from the cream. I suggest baking them until they are just set so they are super fudgy. The frosting makes the over the top minty. I liked topping the brownies with crushed Oreos so it gave everyone a hint as to what was inside the brownies.

Mint Oreo Brownies with Mint Buttercream Frosting

Makes 16 brownies

Ingredients

For the Brownies:

  • box of fudgy brownies with ingredients to prepare brownies
  • 14 mint Oreos

For the Frosting:

  • 1 stick of unsalted butter, room temperature
  • 1 cup of confectioners sugar, sifted
  • green food coloring
  • 1/4 teaspoon peppermint extract
  • 4 crushed Oreos for garnish

Process

  1. Preheat your oven to 350 and grease a 9×9 pan.
  2. Crush the 14 mint Oreos for the brownies.
  3. Prepare the brownie mix according to the directions on the box. Just prior to mixing complete, add in the Oreo cookie pieces and gently mix in.
  4. Bake the brownies according to the box, start checking at the minimum time and remove once a tooth pick in clean upon insertion and removal.
  5. Prepare the frosting by beating the butter until light and fluffy. Add in green food coloring, start with 12 drops and continue until the preferred shade of green is achieved. Add the peppermint extract and mix thoroughly. Lastly, slowly add the confectioners sugar and beat until the frosting is formed and is fluffy.
  6. Once the brownies have cooled completely, add frosting the top of the brownies. Garnish with crushed Oreo pieces.

Oreo Chocolate Chip Cookies

I have been stumbling upon posts about cookies inside cookies throughout my Google reader lately. ummm cookies inside cookies? Yep, imagine a cookie inside another cookie- either mixed in or fully enveloped. Simple, delicious, addicting.

Some of the best sounding, looking, and addicting sounding ones have come from the blog Lovin’ From the Oven. She first had a cookie inside a cookie recipe posted last April but then posted another recently in February. After seeing the second recipe, which included an entire oreo inside a chocolate chip cookie, I decided that I would have to go back to the older recipe because the likely hood of me eating 3 cookies would just spell trouble. Having 3 of the Oreo Stuffed Chocolate Chip Cookies would be like having 6 cookies and that would be heart stopping. So I opted for the slightly more figure faltering recipe that just had pieces of Oreo’s incorporated into it.

I’ve made these cookies 4 times now. They are really quick to whip up. You barely even need to break apart the Oreo cookies before adding them into the dough mixer as you stand mixer will do the work for you. The more you mix the smaller the pieces of Oreo that remain, this will result in a more uniform texture cookie that tastes a lot like cookies and cream. If you just mix the cookies until they are combined, which I prefer, they have much more texture and have more pockets of Oreo flavor.

Oreo Chocolate Chip Cookies

makes 4 doz 2″ cookies

2 sticks softened butter
3/4 cup granulated sugar
3/4 cup light brown sugar
2 eggs
1 Tablespoon vanilla
2 1/2 cups all purpose flour
1 1/2 teaspoon baking soda
1 teaspoon salt
25 Oreo Cookies broken into large pieces
2 cups chocolate chips

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Preheat oven to 350.

Sift together the flour, baking soda,  and salt. Set aside.

Cream together the butter and the sugars. Once that mixture is light and fluffy add the eggs, one at a time. When eggs are jsut combined, add in the vanilla. Gently mix until just incorportated.

Add in the sifted dry ingredients slowly until just incorporated. Add the chocolate chips and Oreo pieces. The Oreo’s will break up as the cookie dough is mixed together.

On a non stick baking sheet, spoon out 1 1/2- 1 3/4″ dollops. Bake for 10-12 minutes, or until golden brown and just set. Remove from oven, let the sheet sit for 1-2 minutes before removing cookie to cool on a cooling rack.