As a whole, people like chocolate more than fruit. They especially like peanut butter with chocolate more than fruit, and I agree on that point a bazillion percent. While opinions differ in regards to many cookies, most people can’t resist a really good chocolate chip cookie.
And even fewer people will turn their noses up at anything with cookies and cream. In fact, whenever I make anything that involves Oreos, I have to hide in a corner while a stampede (comprised in part by people I don’t know that well, if at all) grabs at what I’ve done and totally eliminates its existence.
Well, I’d better hide. This cookie cake is extreme. Not only is the base itself filled with Oreos in every corner of every bite, but it’s also topped with more Oreos, Hershey’s cookies and cream kisses, and Hershey’s cookies and cream drops. Oh, and there’s frosting, too.
While we’re on the subject of cookie cakes, I should probably emphasize how much I love them. They’re a lot more exciting than cakes, they’re tricked out just like cake, and they’re a lot easier to make than cookies. There’s no dough chilling involved, no forming of dough mounds. You just press the dough into the pan, bake, and decorate!
For the frosting, I made the vanilla buttercream from Lindsay’s recipe. If you don’t read Lindsay’s blog, go there immediately. She is one of the most talented cake bakers ever. I love her buttercream because it holds up beautifully and it’s not as oily as the frostings you get from bakeries that use shortening exclusively. This is a butter-shortening hybrid.
From there, just pile on all of the candy and cookies and you’ve got yourself a cake nobody will forget! Don’t hold back. Let the cookies and cream madness out!
Ingredients
Instructions
- Preheat the oven to 350. Line the bottom of a 9-inch round pan with parchment paper and spray with pan release spray.
- Combine the melted butter, brown sugar, and white sugar together until the mixture is smooth. Stir in the egg and the egg yolk, incorporating both fully. Finally, add the vanilla.
- In a small bowl, combine the dry ingredients. Add the mixture to the wet ingredients and mix well.
- Put 12 Oreos into a Ziploc bag and crush them with a rolling pin. Add the crushed Oreos and mix until they are well incorporated into the batter.
- Press the batter evenly into the cake pan and bake for 25-30 minutes until the center is set.
- Cool the cookie cake and invert onto a plate.
- While the cookie cake is cooling, make the frosting. Cream the softened butter and shortening. Gradually add the powdered sugar, beating after each addition. Finally, add the vanilla and milk. Let the mixer go for about 5 minutes to really combine and whip the frosting.
- When you're ready, spread some of the frosting onto the cookie cake surface. Using a tip of your choice, pipe a border around the cookie cake.
- Break the remaining Oreos into uneven pieces and pile them on the cake along with any candy you'd care to use. I used Hershey's cookies and cream kisses and drops.
- Slice in to wedges and serve!
]]>
But pizza leads to heartburn, and tummyaches, and vast regret. I guess that means I have to pretend to be a grown-up and not eat much of it. Well, the traditional kind. Nobody ever said anything about cookie pizza!
An autumn candy pizza, to be exact. A pumpkin cookie base covered with melted white chocolate, candy corn, white chocolate candy corn M & Ms and Hershey’s limited edition candy corn bars.
Say what? They’re making all that? Heck yeah. My candy aisle explorations have yielded a lot of fun lately. I just had to cover my cookie with as much candy as possible.
The base is Nestle brand pumpkin cookie dough, which I spread out on the bottom of a spring form pan without using the sides. So it’s a quick recipe and easy to boot, but with a nice impressiveness to it! When I brought this into my office people were way too excited about it. I didn’t bother telling them that it took very little time and effort to assemble.
As you know, I’m all about taking full advantage of the wonderful fall products on grocery shelves. This recipe is a definite winner! And may I suggest pizza for dinner…and then this pizza for dessert?
Ingredients
Instructions
- Preheat the oven to 350. Remove the sides from a spring form pan and spray the bottom with cooking spray.
- Using your hands, flatten out the pumpkin cookie dough and press onto the pan, creating a thin, even layer.
- Bake for 15 minutes until the cookie dough is set. Remove from the oven.
- Immediately, sprinkle the white chips evenly over the hot cookie. Wait 5 minutes. Using a knife, spread the melted white chocolate over the surface of the cookie.
- Press the candy in a pattern of your choice over the top. You can follow my pattern or be even more artistic!
- Allow the cookie to cool completely while the chocolate hardens. When everything is set, slice into wedges and serve.
]]>