Oreo Millionaire Shortbread

Oreo Millionaire Shortbread.

WARNING – WARNING – WARNING!

This recipe is ONLY for the most serious chocolate and salted caramel lovers.

Others – please disregard!

One of our friends who we meet up with every Thursday on our John’s Bar date night had a birthday last week.

Friends’ birthdays are always a great excuse for me to bake and try something new.

So for our sweet friend, Donna, I made these amazingly decadent Oreo Millionaire Shortbread cookie bars.

O… M… G!

What could be more indulgent than an Oreo cookie crust layered with homemade salted caramel and then topped with rich, creamy chocolate and sprinkled with additional Oreo crumbs?!?!

I found a recipe at Baking a Mess, but the recipe was in British weights and measures and contained ingredients I was not familiar with (caster sugar and golden syrup).  I did a little research into converting grams to cups and substitutes for the ingredients I didn’t have, and came up with this recipe below.

There wasn’t one left Thursday night for Donna to take home.  She had generously shared, and they were all devoured.

This is a real treat, but be warned, it is absolutely decadent, so only make when you are absolutely sure you need a luxurious indulgence!

Oreo Millionaire Shortbread

Ingredients:

Base:

  • 1 1/2 packages (14.3 oz) Oreo cookies
  • 1/2/ cup butter
  • 2 Tbsp flour

Caramel:

  • 1 14-oz can Sweetened Condensed Milk
  • 1 cup white sugar
  • 1 cup (sticks) butter
  • 2 Tbsp Karo Syrup
  • 1 Tbsp molasses
  • 1 tsp flaked sea salt

Topping:

  • 2 cups semi sweet chocolate chips
  • 1 cup reserved Oreo crumbs

Directions:

Preheat oven to 350 degrees F.  Line a 9×9 square baking stone or pan with parchment paper.  Finely crush Oreo cookies into crumbs.    Reserve 1 cup.  Combine remaining crumbs with melted butter and flour in bowl.  Pour into parchment lined baking pan and pat firmly.  Bake for 10 minutes.  Allow to cool.

On medium-low heat, put the all of the caramel ingredients (except the sea salt flakes) in a heavy saucepan.  Allow to boil, reduce and thicken into a golden caramel sauce, stirring occasionally.  This takes about 30 minutes.  Stir in the sea salt flakes and pour on top of the Oreo base.  Refrigerate approximately 2 hours.

Melt chocolate chips in microwave for 1 minute.  Stir.  Melt an additional 30 seconds.  Stir.  Pour over caramel layer and spread to cover entire surface.  Sprinkle with reserved Oreo crumbs.  Refrigerate a few hours before removing from pan by lifting parchment paper.

Cut into 36 squares.

Enjoy!

Cheers & Hugs,
Jodi

 

 

Terry’s Chocolate Orange Double Chocolate Cookies

Terry’s Chocolate Orange Double Chocolate Cookies.

I’ll bet some of you are surprised to see me baking cookies again after the past month of wedding cookie baking.

But those cookies are gone.  And we were invited to a friend’s house last weekend for a little get together, and guess what I was asked to bring???

I had a couple of Terry’s Chocolate Oranges in the pantry that I’ve been waiting to make something yummy and chocolatey with, and so I found a recipe that I modified to include them.

They were yummy!  A double chocolate chewy, fudgy cookie with a hint of orange.

I had to laugh when a friend said he didn’t really like chocolate cookies – while he was eating his fourth one!

Hope you will give these delightful treats a try!

Terry's Chocolate Orange Double Chocolate Cookies

Ingredients:

  • 1 lb. (4 sticks) butter, softened
  • 3 cups sugar
  • 4 eggs
  • 4 tsp vanilla extract
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cup unsweetened cocoa powder
  • 4 1/4 cups all purpose flour
  • 2 Dark Chocolate Terry’s Chocolate Oranges, coarsely chopped

Directions:

Cream butter and sugar in electric mixer.  Beat in eggs and vanilla until light and fluffy.  Mix in baking soda and salt.  Slowly mix in cocoa powder and flour until combined.

Gently stir in chopped Terry’s Chocolate Oranges.  Refrigerate for at least two hours or overnight.

Preheat oven to 350 degrees F.  Drop by tablespoonful onto baking stone or cookie sheet and bake for 8-10 minutes just until set and beginning to crackle.

Leave on baking stone for 5 minutes after removing from oven to begin cooling.  Transfer to wire rack to cool completely.  

Enjoy!

Cheers & Hugs,
Jodi

The Wedding Cookie Table: A Pittsburgh Tradition

The Wedding Cookie Table - It's a Burgh Thing

The Wedding Cookie Table – It’s a Burgh Thing

The Wedding Cookie Table:  A Pittsburgh Tradition.

As some of my faithful friends here at The Creative Life in Between know, I’ve been baking a few cookies for the past month for my son and new daughter-in-law’s wedding.

The wedding was this weekend, so I thought I would share a couple of quick shots we captured of the finished Wedding Cookie Table since many of you asked to see as you saw the various recipes being shared.

I have to thank my other sweet daughter-in-law for helping bake several kinds of cookies (snickerdoodles, peanut butter blossoms, s’mores cookies, and chocolate dipped oreos!) as well as my friend, Tracy, for her generosity in baking the lady locks.  A special thank you to Liz’s mom and her cousin Kathy for baking an amazing variety of sweet breads with flavored butters that added just that special touch to our brunch wedding menu.  My favorite was the earl grey tea lavender bread!  Absolutely amazing!

If you would like to see the recipes for the variety of cookies I made, here is a list with links to the recipes:

  1. Jodi’s Best Ever Chocolate Chip Cookies
  2. Hershey Kiss Brownie Bites
  3. Pecan Tassies
  4. Peanut Butter Cup Cookies
  5. Pecan Sandies
  6. Carrot Cake Thumbprints
  7. Raspberry Dark Chocolate Shortbread Cookies
  8. Apricot Kolaches
  9. Buckeye Balls
  10. Lemon Crinkle Cookies
  11. Red Velvet White Chocolate Cookies
  12. Oreo Cookies & Cream Cookies

A Pittsburgh Wedding Cookie Table

A Pittsburgh Wedding Cookie Table

It seems that the Wedding Cookie Table is a bit of a regional tradition to our area.  In Pittsburgh, it’s a “burgh thing” to do.  No wedding is complete without a massive buffet of favorite cookies for the guests to enjoy before, during, and after the reception.  Our wedding “favor” for the guests was an empty box to fill with their favorites from our cookie table.

We could not be happier to welcome our sweet new daughter-in-law to our family.

Cheers & Hugs,
Jodi

Oreo Cookies ‘n Cream Cookies

I may have saved the best for last….

For my last cookie recipe for the Wedding cookie table, who is in the mood for a Cookies ‘n Cream cookie created with coarsely crushed Oreo cookies and creamy white chocolate chips?

Oh…. My…. Yumminess!

These are SERIOUSLY divine!  The photos may not do justice to the ecstasy your taste buds are going to experience.

Here’s the recipe I found at The Recipe Critic.  Hope you will give them a try!

Oreo Cookies 'n Cream Cookies

  • Servings: approx. 5 doz.
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Ingredients:

  • 1 1/2 cups butter, softened
  • 1 1/2 cups brown sugar, packed
  • 1 1/2 cups sugar
  • 4 eggs
  • 2 tsp. vanilla
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. salt
  • 5 cups flour
  • 28 Oreo Cookies, coarsely crushed
  • 3 1/2 cups white chocolate chips

Directions:

In a large mixing bowl, beat together butter and sugars about 2 minutes until light and fluffy.  Beat in eggs and vanilla.  Slowly beat in baking soda, baking powder, salt, and finally flour just until incorporated.  Gently fold in coarsely-crushed Oreo cookies and white chocolate chips.

Refrigerate dough at least 2 hours or overnight.

Preheat oven to 350 degrees F.  Roll dough into 1 1/2 inch balls and place 2 inches apart on baking stone or cookie sheet.  Bake for 7-9 minutes or until just lightly browned.  Let cool on baking stone/cookie sheet 5 minutes, then completely cool cooling racks.

Enjoy!

Cheers & Hugs,
Jodi

Red Velvet White Chocolate Cookies

For my penultimate wedding cookie table cookie recipe, I present….

Red Velvet White Chocolate Cookies.

I was so excited to find this simple recipe that uses Bisquick baking mix and creates such beautiful and delicious cookies.

Won’t they look pretty next to the Lemon Crinkles?!

Red velvet lovers rejoice!

Red Velvet White Chocolate Cookies

  • Servings: approx. 3 doz.
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Ingredients:

  • 1 cup butter, softened
  • 2 cups brown sugar, packed
  • 4 tsp. vanilla
  • 2 eggs
  • 4 tsp. red food coloring
  • 3 1/2 cups Bisquick mix
  • 1/2 cup unsweetened baking cocoa
  • 2 cups white chocolate chips

Directions:

In large mixing bowl, beat butter and brown sugar until light and fluffy.  Beat in vanilla, eggs, and food coloring.  Add Bisquick and cocoa just until combined.  Gently stir in white chocolate chips.

Refrigerate for 2 hours or overnight.

Preheat oven to 350 degrees F.  Drop dough by rounded tablespoonfuls about 2 inches apart on baking stone or cookie sheet.  Bake for 8-10 minutes.  Do not overbake.  Cool on stone/sheet for 5 minutes.  Remove to cooling rack to cool completely.

Enjoy!

Cheers & Hugs,
Jodi

Lemon Crinkle Cookies

Lemon Crinkle Cookies.

Amidst all the chocolate and peanut butter and pecans and raspberry and apricot, we needed a fresh, bright, citrusy, spring cookie for the wedding cookie table.

This light, delicate Lemon Crinkle Cookie is just the ticket!

A tangy zip of lemon juice and zest in a small little puff rolled in powdered sugar and “crinkled” will make a lovely  contrast in flavor and color.

It’s wedding week, and we are so excited!

Hope you will give this lovely cookie a try.

And while we are talking about cookies…. my friend Sherrie told me a joke this week that I thought would be fun to share given all the cookie recipes I’ve been sharing lately….

Why did the cookie go to the hospital?

……………………………………………………………………………….Because it was feeling crummy! 😝😝😝🍪

Lemon Crinkle Cookies

Ingredients:

  • 1 8-oz package cream cheese, softened
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 2 Tbsp freshly grated lemon zest (2 large lemons)
  • 2 Tbsp freshly squeezed lemon juice (from same 2 lemons)
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • A couple drops of yellow food coloring
  • 1 tsp salt
  • 1 large egg plus 1 large egg yolk
  • 2 tsp baking powder
  • 2 1/4 ups flour
  • 1 cup powdered sugar (to roll cookies in before baking)

Directions:

In the mixing bowl of electric stand mixer, combine cream cheese and butter until creamy and smooth.  Beat in sugar, lemon zest and juice, vanilla and lemon extract, food coloring and salt.  Mix until well combined, light and fluffy.  Add egg and egg yolk and beat for 1-2 minutes on medium until creamy and light.

Gradually add in baking powder and flour on low speed until just incorporated.  Dough will be quite sticky.  Cover bowl and refrigerate for several hours or overnight.

Preheat oven to 325 degrees F.

Roll dough into 1 inch round balls and then roll in powdered sugar.  Place balls about 2 inches apart on baking stone or cookie sheet.  Bake 10-12 minutes until cookies puff and crinkle.  Do not overbake.  Cookies should not brown.  Cool completely on wire rack.  Cookies are wonderful when frozen or refrigerated for a “cool” taste. 

Enjoy!

Cheers & Hugs,
Jodi

Fresh Strawberry & Lemon Poppy Seed Cake

Fresh Strawberry & Lemon Poppy Seed Cake.

If you know me at all, you know Poppy Seed Cake is my favorite of all cakes.

Unusual to most I’m guessing, but most significant to me because my Grandma always made it for my birthday (New Year’s Eve) since everyone is just about over it with sweets by then after the holidays.

I had some fresh strawberries that were on the verge of going bad and lemon on the brain from a cookie I was making for the wedding cookie table, so I decided to whip up and “zip” up a poppy seed cake for Easter Sunday.

A bit of tart and sweet lemon zest in the batter along with chunks of juicy red-ripe strawberries and a thin lemon glaze really “Spring”ed up my usual wintertime poppy seed cake craving.

Hubby loved his with a scoop of vanilla ice cream and an extra handful of fresh strawberries on top.

If you are looking for a fresh, not too sweet, but yummy Spring cake to serve, give this one a try.  It is truly delightful!

Fresh Strawberry & Lemon Poppy Seed Cake*

  • Servings: 1 marvelous cake
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Ingredients:

  • 1 cup butter, melted
  • 1 cup sugar
  • 1 tsp. lemon zest
  • 3 eggs
  • 1 cup milk
  • 1/3 cup vanilla Greek yogurt
  • 2 tsp. vanilla extract
  • 2 tsp. baking powder
  • 1/2 tsp salt
  • 2 1/2 cups flour
  • 1 1/2 cups fresh strawberries, chopped
  • 1/4  cup poppy seeds
  • Glaze:
    • 2 Tbsp. lemon juice
    • 1 cup powdered sugar
    • 2 Tbsp milk

Directions:

Preheat oven to 375 degrees F.  Grease and flour a fluted cake pan or your favorite.

In a large bowl, beat together the melted butter, sugar, and lemon zest.  Add eggs, one at a time, fully incorporating.  Add milk, yogurt and vanilla next.  Stir in dry ingredients until combined.  Gently stir in strawberries and poppy seeds.

Pour batter into prepared pan and bake for 50-60 minutes, or until cake test inserted comes out clean.

Prepare glaze by mixing lemon juice and powdered sugar until sugar is completely dissolved, then stir in milk until smooth.   Set aside.

Cool cake for at least 20 minutes before drizzling with glaze.

Serve with additional fresh strawberries and ice cream, if desired.  

Enjoy!

Cheers & Hugs,
Jodi

*Adapted from a recipe found on BakerbyNature.com

Buckeye Balls

Buckeye Balls.

Calling all chocolate and peanut butter lovers!  Another must-have “staple” at any Pittsburgh wedding cookie table is the Buckeye Ball!

These delectable little creamy peanut butter delights coated in dark chocolate are called Buckeye Balls because they look like Buckeye nuts and originated in Ohio – the Buckeye state.

Simple, but absolutely delish, this is cookie #9 on my wedding cookie table list.   The freezer is filling up fast, and the wedding date is closing in on us!  Cookie baking continues.

Here’s the recipe.  Hope you will give them a try.

Buckeye Balls

  • Servings: approx. 6 doz.
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Ingredients:

  • 1 1/2 cups creamy peanut butter
  • 1/2 cup butter, softened
  • 2 tsp. vanilla
  • 4 cups powdered sugar
  • 1 lb. dark chocolate, melted

Directions:

Mix peanut butter and butter in a bowl with wooden spoon until creamy.  Blend in vanilla.  Add powdered sugar, and stir until incorporated and a stiff mixture forms.

Roll teaspoon-sized pieces into balls, and place on wax paper lined cookie sheet or cutting board.  Refrigerate for several hours or overnight.

Melt chocolate in narrow deep container in microwave for 1 minute and then at 30 second intervals until smooth.  Using a wooden skewer, dip balls into chocolate all but for a bit at top.  Place on waxed paper lined cookie sheet.  Allow to cool completely and chocolate to harden.  Smooth over hole created by skewer with a small spatula or your clean finger.

Enjoy!

Cheers & Hugs,
Jodi

Wedding Cookie List Baking so far:

  1. Jodi’s Best Ever Chocolate Chip Cookies
  2. Hershey Kiss Brownie Bites
  3. Pecan Tassies
  4. Peanut Butter Cup Cookies
  5. Pecan Sandies
  6. Carrot Cake Thumbprints
  7. Raspberry Dark Chocolate Shortbread Cookies
  8. Apricot Kolaches
  9. Buckeye Balls

 

 

 

Raspberry Dark Chocolate Shortbread Cookies

Raspberry Dark Chocolate Shortbread Cookies.

Is anything more divine than tart, sweet raspberry and velvety, dark chocolate?

Then combine it with a flaky, buttery shortbread cookie?!

Heaven in a bite – right?!

These little gems are the most recent cookie baking project for the wedding cookie table.

I think you might want to make some of these too!

Raspberry Dark Chocolate Shortbread Cookies

Ingredients:

  • 1 cup butter, softened
  • 1 1/3 cup sugar
  • 2 tsp. vanilla extract
  • 4 cups flour
  • 1 cup raspberry jam
  • 16 oz. dark chocolate, melted

Directions:

Cream butter, sugar, and vanilla until creamy with electric mixer.  Gradually add flour and combine until dough forms.

Refrigerate dough at least 2 hours.

When ready to bake, preheat oven to 350 degrees F.

Roll dough into 3/4″ balls.  Place on baking stone about an inch apart.  Press small indentation in center of dough with your finger.  Place a 1/4 tsp. raspberry jam in indentation.

Bake for approximately 12 minutes until lightly browned on edges.  Let cool 5-10 minutes on baking stone, the remove to cooling rack to cool completely.

Once cooled, melt chocolate and spoon into plastic bag.  Snip corner and drizzle on top of cookies.  

Enjoy!

Cheers & Hugs,
Jodi

Pecan Sandies Shortbread Cookies

Pecan Sandies Shortbread Cookies.

Wedding Cookie Table baking continues as we approach the last few weeks until the wedding!

I couldn’t resist trying a Pecan Sandie Shortbread Cookie to add to the selection given that I overbought pecans for the Pecan Tassie recipe.

And Oh How Gloriously Buttery, Nutty Deliciouso these turned out!  Be still my nut-loving shortbread heart!  (Oh Rob – you are going to LOVE these!)

Anyone who loves Keebler’s Pecan Sandies, you are in for SUCH a TREAT with this recipe!  Can I get an Hallelujah?  Can I get an Amen!

Hope you will give this simple, yet extraordinary recipe a try!

Pecan Sandies Shortbread Cookies

  • Servings: approx. 6 doz.
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Ingredients:

  • 1 cup butter, softened
  • 1 cup vegetable oil
  • 1 cup confectioner’s sugar
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 1/4 cups all purpose flour
  • 3 1/2 cups toasted pecans (Coarsely chop 3 cups and reserve 1/2 cup whole)

Directions:

In a large electric mixer bowl, combine softened butter, vegetable oil, and sugars until creamy.  Beat in eggs, one at a time, then add vanilla.  Continue beating at high speed until light and fluffy.

Add cream of tartar, baking soda and salt until combined.  Add four one cup at a time and slowly combine.  Remove from mixer, and fold in 3 cups chopped toasted pecans.

Place dough in Ziploc bag in refrigerator and chill for several hours or overnight.

When ready to bake, preheat oven to 375 degrees F.

Roll dough into 1 inch balls.  Roll top half of ball with sugar, flatten slightly, and add a pecan half to center.

Place on baking stone or cookie sheet lined with parchment paper, and bake for 8-10 minutes until lightly golden brown.  Do not overbake.  Remove to cooling rack to cool.  

Enjoy!

Cheers & Hugs,
Jodi