Tag Archives: Cookie Dough

Homemade Cookie Dough “Oreos”

I’m posting Cookie Dough “Oreos” today. Yup. Chocolate cookies with (edible) raw chocolate chip cookie dough sandwiched between them!
 
Did you know Oreo makes these now?! Or at least they make Oreos that are supposed to taste like cookie dough. Of course, I had to try them. They’re actually pretty good, but I don’t think they tasted like cookie dough. More like coffee/ mocha/ brown sugar. They’re good, but I think I prefer regular Oreos.These Cookie Dough Oreos inspired my very own version of the treat.
 
I used the same Chocolate Roll Out Cookie recipe that I used when I made Homemade Oreos, except I used regular cocoa powder. I also used the same small round cutter.
Then I made THIS Cookie Dough (it’s the same one I use for EVERYTHING). Obviously I didn’t use the bite sized candies.
 
I made both cookie doughs the night before, and kept them in the fridge until I was ready to use them.
 
After I got all the chocolate cookies cut out and baked I set them out to cool on wire racks.
 
Next I divided the chocolate chip cookie dough into 48 balls. You can probably do this by dividing the dough in half, then in half again, and again, and again… get my drift? Then I shaped each ball into a disc the same size as the chocolate cookies.
 
This is where I ran into a problem… my cookies wouldn’t stick together! It was kind of tragic. But lucky for me I had some chocolate candy melts sitting around. I melted some, then drizzled it over the bottom of the chocolate cookies and stuck the cookie dough to that! I WIN!
 
Store these in the fridge and try not to eat them all. It’s going to be difficult.
 
Happy baking & making!
-Hey Waitress!!
 
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Boozy S’mores Cookie Dough Stuffed Cupcakes

I L.O.V.E. S’MORES. Seriously… I have an unholy love for them. I’m pretty sure if I could only eat one dessert type food for the rest of my life, it would be a S’more. Or some variation of a S’more.
This recipe happened when I noticed the cookie dough I used to make the homemade S’mores (a few weeks ago) doesn’t have eggs. Do you know what that means?! That means I can eat it raw! RAAAAAW!
Ok… Confession time. I also really love raw cookie dough. And I love stuffing cookie dough into things. Haha, that sounded bad! I meant to say that I love stuffing cookie dough into other food!
 
The cookie dough recipe came from Add A Pinch. I doubled it. If you don’t want to make the garnish, only make half the amount I did. Unless you want to eat the rest… it would go great in some chocolate fro yo. Or by the tablespoonful with a glass of milk. Or you could just skip the milk and the spoon….
 
The chocolate cake recipe is my favorite boozy chocolate cake. I can’t remember when the first time I used it was, or who the “credit” should go to. I’m sure it’s on one of the other posts. I did have to bake these for the full 20 minutes, usually I only bake it for 17. I think it was because of the frozen centers.
 
The Boozy Fluff Buttercream is the same one I used on the S’more Cupcakes, AND the Boozy S’mores Cupcakes. It’s perfect. The only thing I don’t like about it is the fact that is uses 4 sticks of butter. FOUR! Eeek.
 
I made the “garnish” because I had a TON of cookie dough leftover and I really didn’t want to eat all of it by myself… I figured I’d share the love. 😉
 
Check out the recipe for these cupcakes HERE!
Then check out the Vodka S’mores Brownies, the Peanut Butter Cookie Dough Brownies, Peanut Butter Cookie Dough Stuffed Cupcakes, or Cookie Dough Stuffed Cupcakes that I made!
 
Happy Baking!
-Hey Waitress!!
 
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a missed homecoming, three baked goods, and a lost job…

Too many words to capitalize the title. Sorry for the terrible grammar.
 
Originally this post wasn’t going to exist…
 
My husband and I were supposed to be heading back to our college homecoming festivities, which is also the reason I didn’t have a post last week (I didn’t want to bake a ton of stuff then have to lug it halfway done the Eastern Seaboard). To make a long story short, my husband got in an accident in his work truck on Wednesday (the day before we planned on leaving). Luckly he was ok (just really sore), but he didn’t want to drive 7 hours to party for a weekend. He was also worried that he may get fired, even though we got told that an accident like this wasn’t a fireable offence.
Turns out it was a fireable offence. We just found that out today. So… kind of worried, now that neither of us has a job. He insists it won’t be for long, but I’m saying my prayers and keeping my fingers crossed. We’ve been through worse, and we’ll get through this.
If I had known he was going to get fired today, I wouldn’t have sent him to work with Homemade Pumpkin Spice Muffins, Stuffed Cookie Dough Truffles, AND Amaretto Brownie Bites. Or the baked pumpkin seeds. Yah, I bake when I’m trying to keep my mind off things… and I was pretty sad we didn’t get to see our friends this weekend. Not to mention the FABULOUS dresses & shoes I planned on wearing. SIGH.
 
So.. the keep the distraction going… I give to you A weekend full of baking!
 
Pumpkin Spice Muffins
I don’t particularly like pumpkin flavored things… but these muffins are pretty yummy. Honestly, I only made them because I don’t like being wasteful (and I carved my Halloween pumpkins this weekend). Angie from BigBearsWife (who is a culinary goddess, you should bow to her genius), sent me her recipe. I didn’t change much, but I did seem to have a few problems. Firstly, I don’t own a food processor so I attempted to “puree” the pumpkin myself… Bad idea. I had a lot of the stringy parts left over, and they got stuck on my mixer blade. Although it did keep the stringy parts out of the batter, so I guess I shouldn’t complain. Secondly: I ended up with 1.5 doz regular sized muffins, and 6 large muffins, her recipe said it would only make 6! I guess she used bigger muffin tins than me. 😉 The third issue I had was (is?) how much these stick to the paper liners… they’re very moist (not a bad thing), but it makes them fall apart when I try to peel the liner off. However, they still get a “thumbs up” from me, and I can’t wait to find out how Husband’s work folks like them. And a little side note- Bake the pumpkin seeds tossed in a smidge of oil and sprinkled with salt at 400 degrees F for 20 minutes stirring occasionally.
Not to toot my horn or anything, but I also carved & gutted those pumpkins MYSELF! Toot!Toot!
Click here for my version!
 
Stuffed Cookie Dough Truffles
I’m a cookie dough fanatic. Seriously, I would eat raw cookie dough by the pound if I wasn’t so paranoid about getting sick… Then along came this very eggless cookie dough recipe (that I also used for my Cookie Dough Stuffed Cupcakes. The recipe & inspiration for these came from Angie (AGAIN, culinary goddess)! I forgot to take enough pictures this weekend so I suggest you check out her blog! I modified the recipe a little bit. I stuffed mine with MilkyWays and 3 Musketeers, instead of plain truffles! I planned on using “bite size” candies, but since Halloween is coming up I got a few bags of “fun sized”, and cut them in half. I kept them in the freezer so they wouldn’t lose shape while I was rolling them into the dough. The dough is pretty sticky, I found myself constantly dampening my finger & palms so it wouldn’t stick! Then there was trial & error with the dough temperature & dipping. Originally I kept my dough in the fridge overnight, when I attempted to dip the first one in the melted chocolate it didn’t keep its shape… the dough got too soft. I fixed that by putting the rest in the freezer for a few hours. I also attempted to cover the whole ball in chocolate at one time, but it got too messy. Then I thought maybe I could just pipe it on… but it firmed up too fast. Finally it dawned on me… just dip one side, let it harden, and then dip the other! DUH! Store these in the fridge to keep the dough from getting too soft!
Click here for my recipe!
 
Amaretto Brownie Bites
I picked brownies this week because I wanted to do something easy… then I decided to make it harder on myself and bake these in the cupcake tins! What was I thinking?! But honestly it wasn’t that bad… Just make sure they are COMPLETELY cool before you attempt to take them out of the muffin tins, or else they’ll probably fall apart. Just like a few of mine did before I realized what I was doing wrong! Oops. If I make them again I’ll (most likely) use only ½ a cup of walnuts… there’s just so darn many! There was just enough frosting to lightly frost all the brownies, and they don’t really need a whole lot of it anyways…
RECIPE HERE!!
 
 
Phew… I’m done baking (until Sunday, at least).
Now it’s time to continue my rereading of Robert Jordan (and Brandon Sanderson’s) Wheel of Time series! Have I mentioned how much I LOVE these books? Because… I could write about how much I love them, but I think I’ll save that for another post.
 
Happy Baking,
-Hey Waitress! 
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Cookie Dough & Vodka Cupcakes

let me start with the FULL description “Whipped (Pinnacle) vodka cupcakes filled with cookie dough and topped with cookie dough and Whipped vodka buttercream”. Be jealous. I’ve been dying to try using a flavored vodka in my baking. I really love the new flavored vodka fad! I used to drink the Three Olives Cherry (or Grape) with Coke (or Sprite). And since then there’s been a crazy increase in flavors! I was in the Liquor store and had so many options… I ending up picking the Pinnacle Whipped Vodka on the recommendation of a friend. I know you’re probably thinking that it’s silly to use vodka because it’s “flavorless”… don’t judge, just enjoy.
 
The cool thing about these cupcakes is how easy they would be to make without the vodka…
 
The cookie dough filling I used was originally a Cookie Dough Truffle recipe from Angie ( a friend, sorority sister, and food blogger extraordinaire) over  at Big Bear’s Wife. You should check her out!! It was sort of sticky, so I kept a little water on the side and dampened my fingers/palms every few dough balls. It worked out pretty well.
If you’re more daring than I am, you could probably use store-bought cookie dough… supposedly the preservatives make it relatively safe to eat raw (as long as you keep the finished cupcakes in the fridge). I’m not a big fan of taking chances with raw eggs. Can you say, Salmonella?! I can, and I’d rather not.
 
The Vodka cake was a weeks worth of comparing Harvey Wallbanger cakes. Yes, I typed Harvey Wallbanger. All the recipes online where basically the same, so  I  just substituted extra vodka for the other liquors, and SHABANG! a Whipped Vodka cake was born! The batter was wicked thin, but that seems to happen a lot when I use boxed mixes. It thickened up a bit the longer I beat it, but it’s possible that was wishful thinking! The bottoms of these cupcakes came out a little more browned than I like, but (again) baking them for less time didn’t bake the cake batter all the way. You know what I mean!? They weren’t burnt (haha, it rhymes), just a shade darker than I wanted.
If you don’t want to use the Vodka, you can just use a regular box of cake mix (follow the directions on the box). Try chocolate. Then let me know how they taste.
 
The buttercream frosting was adapted from lovin the oven. I used Angie’s eggless cookie dough recipe instead of the one on that site. I doubled the recipe, and used vodka instead of milk. This recipe is by faaaaaaar my favorite buttercream to date. I also didn’t use cold butter, I actually ‘nuked it for about 16 seconds to soften it a bit. It took me a hot minute (I didn’t check the time, but it felt like FOREVER) to get the powdered sugar and butter smooth and well mixed.  Finally, I recommend taking the cookie dough out of the fridge before you start working on the frosting, or else it’ll be harder to smooth out the buttercream in the last step.
 
Enjoy with a whipped on the rocks. Or a whipped hot chocolate. Or a whipped coffee…
-Hey Waitress!!
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