OREOS: America's Favorite Cookie -- History, Truffles, and More! National Oreo Day!

Oreo Ad: 1960

Happy Birthday, Oreo! Today is National Oreo Day! The Oreo is America's Favorite Cookie! This cookie debuted on March 6, 1912 produced by the National Biscuit Company (Nabisco, now owned  by Kraft). The original Oreo was packaged as a Trio: the Mother Goose, the Veronese, and the Oreo Biscuit. Oreo was the most popular, and soon was a stand-alone, well as far as cookies go, because you always need milk with Oreos!

In 1921, Nabisco dropped 'Biscuit' from the name and called it 'Oreo Sandwich.' In 1948 it was called the 'Oreo Creme Sandwich,' and today it's marketed as the Oreo Chocolate Sandwich Cookie. Over the years there have been many variations -- Mini Oreos, Double Delight, Triple stuffed, Lemon-Cream, Chocolate Covered Mint Oreos, Halloween Oreos--even Oreo O's Cereal made by Post. For those who are interested in cookie history, the Hydrox chocolate sandwich cookie predated Oreos by four years. Read more here.

So how do you eat your Oreos? Do you dunk them? Do you open them and lick the filling and then eat the cookies? Or do you just bite and chew?

I've posted scads of Oreo-based tasty treats here on DyingforChocolate.com. But here's an easy recipe for Oreo Truffles -- recipe from Kraft. You'll find similar recipes all over the Internet. This is so easy, and you'll only need Three Ingredients: Oreos, Cream Cheese, and Chocolate. Yum! I substitute fair trade organic dark chocolate for the Baker's, but if you don't have any, Baker's is fine.

OREO TRUFFLES

Ingredients
1 pkg. (8 ounces) Philadelphia Cream Cheese, softened
1 pkg. (15.5 ounces) Oreo Cookies, finely crushed (about 4-1/4 cups), divided
2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate, melted

Directions
Mix cream cheese and 3 cups cookie crumbs until well blended.
Shape into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.

Hint: for Dipping, use two forks to make it easier (and less messy) or a special dipping utensil you can find online or at a kitchen store. I melt chocolate in a double boiler, but if you're careful, you can melt it in the microwave.

And what are Oreos without a cold glass of milk?

Oreo Elevator Ad

Have an Oreo Today! Happy Birthday, Oreo!

OREO BLIZZARD: Copycat Dairy Queen Recipe

Wow! A Blizzard is hitting the East Coast today. Sending positive thoughts to all my friends and anyone else who needs them to get through this crazy storm! Since I'm all about chocolate, it got me thinking about "Oreo Blizzards." You know, the famous Dairy Queen sundae! Here's a simple copy cat recipe for the Oreo Blizzard with ingredients you probably already have. You'll love it. As always, use the very best ingredients. Hope you stay warm while you make this frozen dessert.

OREO BLIZZARD

Ingredients

4 cups vanilla ice cream 

8 Oreo Cookies, double stuffed, broken into chunks (it's ok to use regular Oreos) 

8 mini Oreo Cookies (topping) --but if you only have regular, chop them up into tiny pieces.

Directions

Put frozen vanilla ice cream that you've put into a mixing bowl. Let it sit for 1-2 minutes to soften slightly, but not melt. 

Beat the ice cream: Using a hand mixer, beat the ice cream on medium speed until it becomes creamy but remains very thick (about 1-2 minutes). Avoid overmixing, (You don't want this to be too thin). 

Fold in the Oreo chunks: Addbroken Oreo chunks to the bowl. Use a spatula to gently fold them into the ice cream until evenly distributed. Be careful not to overmix to keep the chunks intact. 

Spoon into 2 serving cups. Top each with mini Oreos or chopped Oreos. 

HALLOWEEN OREO BROWNIES: 2 Recipes

I love seasonal Oreos, and Halloween Oreos are so much fun! You can use them in lots of ways including as a cookie crust for your favorite Pumpkin Cheesecake or in the following two recipes for Halloween Oreo Brownies...or just eat them straight from the bag! Orange and black, the colors of Halloween! 

1. Easy Halloween Oreo Brownies
I use the Ghirardelli Double Chocolate Brownie Mix and crumble about 15 cookies into the mix.

2. Halloween Oreo Brownies
This recipe is no-fail and delicious. It's a double recipe, so be sure you have a lot of goblins around to eat these up! As always use the very best ingredients.

Ingredients
1 lb unsaalted butter
1 lb semisweet chocolate chips
6 ounces unsweetened chocolate -- chopped
6 eggs
3 Tbsp instant coffee granules
2 Tbsp pure vanilla
2-1/4 cups sugar
1-1/4 cup flour -- divided
1 Tbsp baking powder
1 tsp salt
50 Halloween Oreos  (4 cups chopped)

Directions
Arrange rack in middle of oven and preheat to 350.
Butter and flour 11 1/2" x 17 1/4" x 1" baking pan. (or make in two 9x9 pans)
In heatproof medium bowl set over saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.
In large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.
In medium bowl, sift together one cup flour, baking powder and salt. Add flour mixture to chocolate mixture.
In small bowl, stir Oreos and remaining 1/4 cup flour. Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula.
Bake 35 minutes or until toothpick comes out clean; do not overbake.
Allow to cool. Refrigerate, tightly wrapped, until cold; cut into squares.

Adapted from Cooking Light and "O" Magazine recipe by Ina Garten

NO-BAKE OREO CHEESECAKE: National Cheesecake Month

It's National Cheesecake Month and tomorrow is National Cheesecake Day. What could be a better way to celebrate than with an Oreo Cheesecake? This recipe combines two of my favorite food groups! Oreos and Cheesecake. O.K., a little liberty there on actual food groups. But, the great thing about this recipe is it's quick and easy. No bake! Perfect for these hot summer days. Recipe modified from Philadelphia Cream Cheese at Kraft.

OREO CHEESECAKE

Ingredients

Crust
2 cups Oreo crumbs (about 20 Oreos)
1/4 cup unsalted butter, melted

Filling 
24 oz (three 8-oz packages) cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla
8 ounces cool whip (or homemade whipped cream)
1 1/2 cups Oreo crumbs (about 16 Oreos)
7-10 Oreos, chopped, optional additional

Directions

Crust
Combine 20 Oreo crumbs with melted butter.
Press into bottom and halfway up sides of 9 inch springform pan.
Set in refrigerator to firm.

Cheesecake
Mix cream cheese, sugar, and vanilla in large bowl until smooth and combined.
Stir in Cool Whip (or homemade whipped cream).
Add rest of Oreo crumbs and chopped Oreos and gently mix until well combined.
Pour filling into crust and smooth top.
Top with additional Oreo crumbs.
Refrigerate for about 4 hours or until firm.

Reese's Peanut Butter Cup Cheesecake: I Love Reese's Day!

Don't you just love Reese's Peanut Butter Cups? Here's a great Retro 1950s Ad for Reese's Peanut Butter Cups for I Love Reese's Day. 

And here's a bit of history about Reese's Peanut Butter Cups from The Nibble:  Harry Burnett Reese, a former dairy employee of Milton S. Hershey, was so inspired by Mr. Hershey that he left to start his own candy business. The H.B. Reese Candy Company had some success with Johnny Bars and Lizzie Bars (caramel-like molasses and coconut candy) and also had its share of adversity. 

By the mid-1920s, it was manufacturing a product made with specially-processed peanut butter and chocolate from the local Hershey Chocolate Company. Introduced simply as peanut butter cups, as its popularity grew the candy became known as Reese’s Peanut Butter Cups. Fast-forward to 1963: Reese returns to Hershey’s when The H.B. Reese Candy Company, Inc. was sold for $23.5 million to the Hershey Chocolate Company (then known as Hershey Foods Corporation).

So for today's recipe for I Love Reese's Day is a recipe for Reese's Peanut Butter Cup Cheesecake from  Peggy Lynn  (March 31, 2005) on Food.com This recipe was originally based on one from the Ruggles Grill in Houston. You will need to cook this cheesecake a bit longer than the original recipe directions (I've made the change for you in the directions). Make sure the cheesecake is cooked through. I also use fewer oreos in the crust or you'll have a lot left over. Adding the peanuts to the crust is a fabulous addition, too! I usually leave off the sour cream topping, but I'm including it in the recipe below, in case you want to try! You could always add a chocolate ganache as a topping. Just a thought.

Decorating the top of the cheesecake: I'm a purist, but you can add pieces of Reese's on the top or drizzle with chocolate or sprinkle with peanuts... whatever!

Reese's Peanut Butter Cup Cheesecake

Ingredients

For the Crust
4 cups crushed Oreos
1 cup chopped roasted peanuts
1/2 cup unsalted butter, melted

For the Filling
2 lbs cream cheese, softened
5 eggs, at room temperature
1-1/2 cups firmly packed brown sugar
1 cup smooth peanut butter
1/2 cup whipping cream
1 teaspoon pure vanilla extract
12 Reese's Peanut Butter cups, broken into pieces (maybe 4 per piece/your preference?)

(Optional) For the Topping
3 ounces sour cream
1/2 cup sugar

Plan ahead--cheesecake needs to chill for at least 4 hours. 

To Make the Crust
Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
Pat the crust mixture onto bottom and sides of a 10-inch springform pan.

To Make the Filling
Beat cream cheese in bowl of electric mixer until smooth.
Add eggs, one at a time, beating well after each addition.
Add sugar, peanut butter and cream; mix until smooth.
Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
Pour filling into prepared crust.
Place springform pan into a larger baking pan.
Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
Bake at 275°F almost 2 hours (check at 1 hour 45--keep checking if not done in 2 hours), or until firm (but slightly springy--it will firm up a bit as it cools) and lightly browned.
Remove from oven and allow to cool on a wire rack for one hour.
You may run a knife along the edge of the cake to loosen it from the pan.
Refrigerate for at least 4 hours.

(Optional) For the Topping
Combine the sour cream and sugar and spread on the cheesecake.
Return the cake to the oven for 5 minutes.

OREO RICE KRISPIES TREATS: National Cereal Day!

Today is National Cereal Day, so why not combine the two and make the ultimate cereal treat -- Rice Krispies Treats? Snap! Crackle! and Pop! They were very special at my house when I was growing up. We didn't have them a lot, but I loved them. I like this recipe because it takes it up a notch and adds chopped Oreos (you can use other cookies, too, but this is a chocolate blog!) Perfect, too, because yesterday was Oreo Day, so it's another two-for. 

This quick and easy recipe for Oreo Rice Krispies Treats is from Kraft, the maker of Rice Krispies, and it only takes 10 minutes. O.K., this may not be the healthiest of treats, but its certainly delicious! You can always substitute your own puffed rice cereal, sandwich cookies, and homemade marshmallows. Happy National Cereal Day!

As I've mentioned many time, food companies often have fun recipes on their sites! Enjoy!

OREO RICE KRISPIES TREATS

Ingredients
3 Tbsp unsalted butter
1 pkg (10 oz.) JET-PUFFED Marshmallows
5 cups KELLOGG’S® RICE KRISPIES® cereal
16 OREO Cookies, coarsely chopped, divided

Directions
Microwave butter in large microwaveable bowl on HIGH 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
Add cereal and 1 cup chopped cookies; mix well.
Press onto bottom of 13 x 9 inch pan sprayed with cooking spray. Sprinkle with remaining chopped cookies; press lightly into cereal mixture to secure. Cool completely before cutting into squares.

ONE BOWL OREO BROWNIES: National Oreo Day!

Oreo Ad: 1960

Today is Oreo Day! The Oreo is America's Favorite Cookie! This cookie debuted on March 6, 1912 by the National Biscuit Company (Nabisco, now owned  by Kraft). The original Oreo was packaged as a Trio: the Mother Goose, the Veronese, and the Oreo Biscuit. Oreo was the most popular, and soon was a stand-alone, well as far as cookies go, because you always need milk with Oreos!

In 1921, Nabisco dropped 'Biscuit' from the name and called it 'Oreo Sandwich.' In 1948 it was called the 'Oreo Creme Sandwich' and today it's marketed as the Oreo Chocolate Sandwich Cookie. Over the years there have been many variations -- Mini Oreos, Double Delight, Triple stuffed, Lemon-Cream, Chocolate Covered Mint Oreos, Halloween Oreos, Green Tea Oreos--even Oreo O's Cereal made by Post. For those who are interested in cookie history, the Hydrox chocolate sandwich cookie predated Oreos by four years. Read more here.

So how do you eat your Oreos? Do you dunk them? Do you open them and lick the filling and then eat the cookies? 

I've posted scads of Oreo-based tasty treats here on DyingforChocolate. But here's an easy recipe for One Bowl Oreo Brownies. you'll love these!

ONE BOWL OREO BROWNIES

Ingredients 
1 cup unsalted butter, melted
1 cup granulated sugar
1-1/2 cups light brown sugar, packed
1 Tbsp pure vanilla
4 eggs
1 tsp salt
1- 1/2 cups flour
1 cup DARK cocoa powder
1 cup chocolate chips
25 Oreo cookies, coarsely chopped

Directions
Preheat oven to 350°F
Line 9 x13 pan with foil and spray with nonstick spray. Set aside.
In bowl of stand mixer fitted with paddle attachment combine butter, sugar, vanilla, and eggs. Mix on medium speed until combined, about 1 minute. Add in salt and cocoa powder and mix on medium until combined, 30 seconds to minute.
Turn mixer to low and add in flour until incorporated.
Stir in chocolate chips.
Spread half of batter into pan.
Top with Oreos and spread remaining batter on top.
Bake 35-40 minutes until center is almost set.

CRUSHED PEPPERMINT CHEESECAKE with PEPPERMINT OREO CRUST

Here's a great dessert to make for New Year's Eve -- or any time during the holidays. It's an older recipe from Sunset Magazine for Crushed Peppermint Cheesecake! Cheesecake is one of my favorite desserts. I love peppermint and chocolate, especially during the holidays, and when you add butter, cream cheese, and sour cream..well what's not to like? This is a wonderful holiday dessert!

CRUSHED PEPPERMINT CHEESECAKE

Ingredients
12 ounces creme-filled chocolate sandwich cookies, (Oreos or Trader Joe's Candy Cane Joe Joes) broken into pieces
3 Tbsp unsalted butter, melted
1- 1/2 pounds cream cheese, room temperature
3/4 cup sugar
1/3 cup sour cream
4 eggs
2 Tbsp all-purpose flour
1 tsp vanilla
1/2 tsp peppermint extract
1/2 tsp salt
1/3 cup coarsely crushed peppermint candy

Directions
Place cookies in heavy zip-lock plastic bag and crush with rolling pin. Pour into buttered 9-inch round springform pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan. Bake in 300° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).

Meanwhile, in bowl, with mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust.

Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run knife around edge of pan rim. Place pan on wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run knife around rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with paper towel.

Decorate top of cake with crushed peppermint candy, pressing it in gently with hands.

OREOS: Oreo History, Truffles, and More: National Oreo Day!

Oreo Ad: 1960

Happy Birthday, Oreo! Today is National Oreo Day! The Oreo is America's Favorite Cookie! This cookie debuted on March 6, 1912 produced by the National Biscuit Company (Nabisco, now owned  by Kraft). The original Oreo was packaged as a Trio: the Mother Goose, the Veronese, and the Oreo Biscuit. Oreo was the most popular, and soon was a stand-alone, well as far as cookies go, because you always need milk with Oreos!

In 1921, Nabisco dropped 'Biscuit' from the name and called it 'Oreo Sandwich.' In 1948 it was called the 'Oreo Creme Sandwich,' and today it's marketed as the Oreo Chocolate Sandwich Cookie. Over the years there have been many variations -- Mini Oreos, Double Delight,  Triple stuffed, Lemon-Cream, Chocolate Covered Mint Oreos, Halloween Oreos--even Oreo O's Cereal made by Post. For those who are interested in cookie history, the Hydrox chocolate sandwich cookie predated Oreos by four years. Read more here.

So how do you eat your Oreos? Do you dunk them? Do you open them and lick the filling and then eat the cookies? Or do you just bite and chew?

I've posted scads of Oreo-based tasty treats here on DyingforChocolate.com. But here's an easy recipe for Oreo Truffles -- recipe from Kraft. You'll find similar recipes all over the Internet. This is so easy, and you'll only need Three Ingredients: Oreos, Cream Cheese, and Chocolate. Yum! I substitute fair trade organic dark chocolate for the Baker's, but if you don't have any, Baker's is fine.

OREO TRUFFLES

Ingredients
1 pkg. (8 ounces) Philadelphia Cream Cheese, softened
1 pkg. (15.5 ounces) Oreo Cookies, finely crushed (about 4-1/4 cups), divided
2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate, melted

Directions
Mix cream cheese and 3 cups cookie crumbs until well blended.
Shape into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.

Hint: for Dipping, use two forks to make it easier (and less messy) or a special dipping utensil you can find online or at a kitchen store. I melt chocolate in a double boiler, but if you're careful, you can melt it in the microwave.

And what are Oreos without a cold glass of milk?

Oreo Elevator Ad

Have an Oreo Today! Happy Birthday, Oreo!

OREO RICE KRISPIES TREATS: National Cereal Day

Today is National Cereal Day! Who hasn't made the ultimate cereal treat -- Rice Krispies Treats? They were very special at my house when I was growing up. We didn't have them a lot, but I loved them. I like this recipe because it takes it up a notch and adds chopped Oreos (you can use other cookies, too, but this is a chocolate blog!). Perfect, too, because yesterday was Oreo Day, so it's another two-for. 

This quick and easy recipe for Oreo Rice Krispies Treats is from Kraft, the maker of Rice Krispies, and it only takes 10 minutes. O.K., this may not be the healthiest of treats, but they're certainly delicious! You can always substitute your own puffed rice cereal, sandwich cookies, and homemade marshmallows. Happy National Cereal Day!

As I've mentioned many time, food companies often have fun recipes on their sites! Enjoy!

OREO RICE KRISPIES TREATS

Ingredients
3 Tbsp unsalted butter
1 pkg (10 oz.) JET-PUFFED Marshmallows
5 cups KELLOGG’S® RICE KRISPIES® cereal
16 OREO Cookies, coarsely chopped, divided

Directions
Microwave butter in large microwaveable bowl on HIGH 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
Add cereal and 1 cup chopped cookies; mix well.
Press onto bottom of 13 x 9 inch pan sprayed with cooking spray. Sprinkle with remaining chopped cookies; press lightly into cereal mixture to secure. Cool completely before cutting into squares.

OREO PUDDIN' POKE CAKE: National Oreo Day!

Today is National Oreo Day. Oreos are the best selling cookie in the world with more than 450 million Oreo cookies sold since they were created. They are also found in over 100 countries. There are multiple flavors of Oreos, not counting seasonal varieties. Nabisco got the idea from Hydrox which made its debut in 1908, four years before Oresos were placed on store shelves. It wasn't until 1997 that Oreos became kosher when the lard was removed. Oreos are vegan. The 'cream' doesn't contain any dairy.

So to celebrate, I have a recipe for one of the easiest cakes to make, a Poke Cake, aka Puddin' Poke Cake. And for today's holiday that would be an Oreo Puddin' Poke Cake! Obviously this is a very moist cake. A poke cake is usually made with a boxed cake mix and a pudding mix. You poke holes in the cake after it's been baked, but still warm, and you pour the pudding over it. How easy is that? Very Retro!

You'll probably find you have some or all the ingredients for this Oreo Puddin' Poke Cake in your cupboard and fridge. Once you try this, I can guarantee you'll make this more than once. Some people add cool whip as a topping before adding more crushed Oreos, but I don't, but I posted the option below.

OREO PUDDIN' POKE CAKE

Ingredients
1 Box Chocolate Cake Mix and (eggs, oil and water for the cake mix)  I like Duncan Hines
2 (4 ounce) packages of Instant Oreo pudding
4 cups whole milk
Bag of Oreo Cookies, chopped or crushed (use the whole bag)

Directions
Make cake mix according to directions (but add a cup of the chopped oreos to batter). Bake according to directions in well-greased 9 x13 pan.
Just before cake is done, start making pudding.
In medium bowl, add milk to pudding mixture and continue to whisk until most of lumps are removed. Let pudding mixture sit for about 2 minutes. Thicken slightly but don't let it get too runny or too thick.
When cake is finished, while still warm, quickly poke holes all over top of cake, about 1-inch intervals using chopsticks, bottom of a wooden spoon, or straw.
Pour pudding mixture all over warm cake. Top with 1/2 the chopped Oreos.
Put cake in refrigerator to cool. About an hour.
Once Oreo Poke Cake is set, top with rest of crushed or chopped Oreo cookies (or at this point you can add a container of Cool Whip--once cake is completely cooled-- and then add the rest of the chopped Oreos)
Keep cake refrigerated.

OREO TEMPURA: National Tempura Day

January 7 is National Tempura Day. How to celebrate with chocolate! I've had Fried Oreos before, but Oreo Tempura is not the same. This recipe is from Sarah Lasry of Kosher Street. I haven't made this recipe yet, but I didn't want a food holiday to get away. Looking at the ingredients, this seems like a light-ish tempura batter, and the photo is divine! Oreo tempura, how can you go wrong? Let me know if you make this and how it turns out. Thanks.

OREO TEMPURA

Ingredients:
1 package chocolate Oreos (or other sandwich cookies) 

Tempura Batter:
1½ cups flour
3 tablespoons sugar
2 teaspoons baking powder
1½ teaspoons kosher salt
½ cup sour cream
¾ cup plus 1 tablespoon milk
2 extra large eggs
1 teaspoon vanilla extract
vegetable oil, for frying

Optional Garnish:
vanilla ice cream
chocolate sauce
chopped almonds or walnuts

Directions

 

In medium bowl, sift together flour, sugar baking powder, and salt. Whisk together sour cream, milk, eggs, and vanilla. Add wet ingredients to dry ones, mixing only enough to combine.

Heat oil in pot, bring to boil.

Using tongs, dip the cookie in batter. Get a thick coat of batter all over cookie, With tongs, dip the battered cookie into boiling oil and release. The cookie will float to top and start to fry. After two minutes, flip over cookie for additional two minutes. Cookie is ready when outside is puffed and golden. Remove from oil and pat dry on paper towel.

Serve immediately with a scoop of ice cream, drizzle chocolate sauce, and garnish with nuts of your choice.

MICKEY MOUSE OREO AND CHOCOLATE COOKIES: Mickey Mouse Day

Happy Birthday, Mickey! Today Mickey Mouse is 93 years old. For Mickey's 90th birthday, Oreo released Limited-Edition Birthday Cake Flavor cookies. I'm pretty sure they've been discontinued, but I found a package for sale on eBay. What's the shelf-life of Oreos?

Mickey Mouse made his debut in the Disney cartoon Steamboat Willie on November 18, 1928. The Oreo Birthday Cake Flavor Cookies have cake-flavored creme filling with fun colored spriknles and the chocolate wafers have three different designs: one with the mouse wearing a party hat and the others are a party horn and the number 90. The packaging is also a retro-styled image of Mickie that harkens back to Steamboat Willie.

O.K. so this is probably not a cookie you can buy, but here's a recipe for Mickey and Minnie Chocolate Cookies you can make to celebrate! This recipe for Mickey Mouse Chocolate Cookies is from Disney Family Recipes. You'll need a Mickey Mouse Cookie Cutter (I have several different ones--full body, head, ears, etc). 

MICKEY MOUSE CHOCOLATE COOKIES

Ingredients
2 cups all-purpose flour
¾ cup unsweetened Dutch-process cocoa powder
½ teaspoon baking soda
1 teaspoon pure vanilla extract
1 large egg
1 ¼ cups sugar
½ teaspoon salt

1 ½ sticks of butter, softened

Parchment paper

Mickey Mouse Shaped Cookie Cutter 

For the Chocolate Icing: 
3 cups confectioners sugar
½ teaspoon pure vanilla
2 tablespoons fresh lemon juice
4 to 6 tablespoons water
¼ cup unsweetened Dutch-process cocoa powder

Helpful Tip 
If your dough is too sticky even after you’ve chilled it, work more flour into the dough while your roll it out. To add the white icing stripes, make extra icing without the cocoa powder and use a fork or whisk to dribble white icing over the chocolate iced cookies. 

Directions 
Whip butter in mixer until pale and fluffy. Add sugar, baking soda, salt, vanilla, egg, and whip until blended. Add flour ½ a cup at a time while continuing to mix. Add cocoa powder slowly until fully mixed into the dough. Halvedough and wrap each half in parchment paper. Chill in refrigerator for 30 minutes.

Preheat oven to 350 degrees.

Take first half of dough and roll out between parchment paper until ¼ – ½ inch thick. Use Mickey Mouse cookie cutter to cut out Mickey shapes. Place Mickey cookies on parchment paper lined baking sheet and bake for 14 minutes. Continue to roll and cut out dough until all dough has been cut and baked. Set cookies aside on parchment paper to cool.

Sift together confectioners sugar and Dutch-process cocoa powder into bowl. Add lemon juice and vanilla. Add water 1 tablespoon at a time while whisking. Stop adding water when icing is thick but spreadable. Fill sandwich bag with chocolate icing and cut off bottom corner. Pipe icing onto cookies, using knife to evenly spread icing over surface.

CAPPUCCINO CHEESECAKE WITH OREO CRUST: National Cappuccino Day!

Today is National Cappuccino Day. I'm not a regular coffee drinker, but that doesn't keep me from having a mocha every now and again. Chocolate and coffee go so well together, and I often add coffee or espresso to brownies, cakes, and cookies. So in honor of the holiday, here's a recipe adapted from Philadelphia Cream Cheese for Cappuccino Cheesecake. The actual cheesecake does not contain chocolate, but with an oreo crust, you'll get your 'jolt' of chocolate!

CAPPUCCINO CHEESECAKE WITH OREO CRUST

Ingredients
16 ounces Cream Cheese, softened
1/2 cup sugar
1/4 tsp vanilla
2 eggs
1 Tbsp milk
2 Tbsp Instant Coffee (choose a quality Instant Coffee or coffee granules)
1 Oreo Pie Crust - see below

Directions
Preheat oven to 350°F.
Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
Microwave milk in small microwaveable bowl on high 15 seconds. Add coffee granules; stir until dissolved.
Add to batter; mix well.
Pour into crust.
Bake 40 minutes or until center is almost set.  (do not overbake)
Refrigerate several hours or overnight.  

Oreo Pie Crust
Ingredients
24 Oreos (or Trader Joe's JoeJoes)
1/4 cup unsalted butter, melted

Directions
In medium-sized bowl or food processor, add Oreo cookies and blend until texture of coarse meal or crumbs. Add melted butter and blend until combined. Put ground crumb mixture into 9 - or 10 - inch deep-dish pie pan and press evenly on bottom and up sides  (about 1/8 inch around).
Refrigerate crust for hour+ before adding filling to prevent crumbling when you serve.

OREO CHEESECAKE: National Cheesecake Day!

Today is National Cheesecake Day, and what could better way to celebrate than with an Oreo Cheesecake. This recipe combines two of my favorite food groups! Oreos and Cheesecake. O.K., a little liberty there on actual food groups. But, the great thing about this recipe is it's quick and easy. No bake! Recipe modified from Philadelphia Cream Cheese at Kraft.

OREO CHEESECAKE

Ingredients

Crust
2 cups Oreo crumbs (about 20 Oreos)
1/4 cup butter, melted

Filling 
24 oz (three 8-oz packages) cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla
8 ounces Cool Whip
1 1/2 cups Oreo crumbs (about 16 Oreos)
7-10 Oreos, chopped, optional additional

Directions

Crust
Combine 20 Oreo crumbs with melted butter.
Press into bottom and halfway up sides of 9 inch springform pan.
Set in refrigerator to firm.

Cheesecake
Mix cream cheese, sugar, and vanilla in large bowl until smooth and combined.
Stir in Cool Whip.
Add rest of Oreo crumbs and chopped Oreos and gently mix until well combined.
Pour filling into crust and smooth top.
Top with additional Oreo crumbs.
Refrigerate for about 4 hours or until firm.

FOURTH OF JULY S'MORES BARS

A few years ago Over the Big Moon posted this fabulous recipe for Fourth of July S'mores Bars. I'm always looking for S'mores recipes, and the addition of Red, White, and Blue M&Ms (available everywhere!) makes these S'mores Bars so festive.  They're also easy, and you can make ahead! Perfect for the barbecue, camping, or taking to friends.

FOURTH OF JULY S'MORES BARS

Ingredients:
1 package of Oreos, crushed into fine crumbs
1/2 cup unsalted butter, melted
1 can sweetened condensed milk
7 graham cracker squares (just enough to create a layer in the pan)
3 – 8 oz ounce bars of milk chocolate (for that 'real' S'mores flavor)
4 cups mini marshmallows
2 cups Red, White, & Blue M&M's

Directions: 
Preheat oven to 350 degrees.
Line 9 x 13 pan with aluminum foil, leaving a bit of an overhang.
Crush Oreo Cookies into fine crumbs. Combine crushed oreos with melted butter. Press oreo mixture into the bottom of 9×13 pan.
Pour sweet condensed milk over oreo crust.
Break up graham crackers and chocolate bar and sprinkle over sweet condensed milk.
Sprinkle mini marshmallows all over.
Bake for 30-35 minutes.
Remove from oven and immediately sprinkle all over top with M&Ms.
Put back in oven and cook for 5-7 more minutes.
Remove from oven and cool for 15 minutes.
While the bars are cooling, break up the last 4 ounce chocolate bar and melt with 3 tablespoons milk on stove top until chocolate is runny enough to drizzle over bars. If needed, add more milk.
After bars are cooled, drizzle milk chocolate over top of bars.
Finish cooling before serving!

Happy Birthday, Oreo! OREO BROWNIES: National Oreo Day

Oreo Ad: 1960

Happy Birthday, Oreo! Today is Oreo Day! The Oreo is America's Favorite Cookie! This cookie debuted on March 6, 1912 by the National Biscuit Company (Nabisco, now owned  by Kraft). The original Oreo was packaged as a Trio: the Mother Goose, the Veronese, and the Oreo Biscuit. Oreo was the most popular, and soon was a stand-alone, well as far as cookies go, because you always need milk with Oreos!

In 1921, Nabisco dropped 'Biscuit' from the name and called it 'Oreo Sandwich'. In 1948 it was called the 'Oreo Creme Sandwich' and today it's marketed as the Oreo Chocolate Sandwich Cookie.  Over the years there have been many variations -- Mini Oreos, Double Delight,  Triple stuffed, Lemon-Cream, Chocolate Covered Mint Oreos, Halloween Oreos, Green Tea Oreos--even Oreo O's Cereal made by Post. For those who are interested in cookie history, the Hydrox chocolate sandwich cookie predated Oreos by four years. Read more here.

So how do you eat your Oreos? Do you dunk them? Do you open them and lick the filling and then eat the cookies? 

I've posted scads of Oreo-based tasty treats here on DyingforChocolate. But here's an easy recipe for One Bowl Oreo Brownies. you'll love these!

ONE BOWL OREO BROWNIES

Ingredients 
1 cup unsalted butter, melted
1 cup granulated sugar
1-1/2 cups light brown sugar, packed
1 Tbsp vanilla
4 eggs
1 tsp salt
1- 1/2 cups flour
1 cup DARK cocoa powder
1 cup chocolate chips
25 Oreo cookies, coarsely chopped

Directions
Preheat oven to 350°F
Line 9 x13 pan with foil and spray with nonstick spray. Set aside.
In bowl of stand mixer fitted with paddle attachment combine butter, sugar, vanilla, and eggs. Mix on medium speed until combined, about 1 minute. Add in salt and cocoa powder and mix on medium until combined, 30 seconds to minute.
Turn mixer to low and add in flour until incorporated.
Stir in chocolate chips.
Spread half of batter into pan.
Top with Oreos and spread remaining batter on top.
Bake 35-40 minutes until center is almost set.

CHOCOLATE AVOCADO PIE: National Avocado Day

Avocados are filled with antioxidants, so they're perfect to pair with chocolate! Avocados have been in my fruit/vegetable bowl for many, many years, but it's only recently that I've begun using them with chocolate. They are so versatile. Avocados contain a lot of fat, so they're great in Chocolate Avocado Mousse, Truffles, and Puddings. And, since today is National Avocado Day, I've chosen them as the main ingredient in this Chocolate Avocado Pie.

For this Chocolate Avocado Pie, you can make either a chocolate cookie crust or an Oreo cookie crust, as included in the recipe. Both work well. And, if you're lactose intolerant, you can use coconut milk instead of cream (you can use cream, if you prefer). Make sure your coconut milk is the very best and contains only coconut milk and water. Emulsifiers will 'gum' up the works and prevent the fat from separating.

Chocolate Avocado Pie

Ingredients
35 Oreos
1/2 cup unsalted butter, melted
2 cans (13.5 oz) full-fat coconut milk (or cream equivalent), chilled overnight
2 Tbsp sugar
7 ounces dark chocolate (70% cacao), chopped
5 ripe avocados
1/2 cup Dark cocoa powder
1/2 tsp pure vanilla extract
Dash of salt

Directions
In food processor, pulse Oreos into coarse crumbs. Mix with melted butter and press into bottom of pie pan and up the sides. Put in refrigerator.
Being careful not to shake coconut milk cans, remove from refrigerator and open. The thick coconut cream will have separated to the top. Scoop out dense cream, leaving water. Whip coconut cream with electric mixer for a few seconds, until smooth and creamy. Fold in 2 Tbsp sugar and set in refrigerator. (If you're using regular cream, whip it up and add sugar).
Melt chocolate in double boiler.
In food processor add melted chocolate, avocados, cocoa powder, vanilla, and salt. Blend until smooth.
In large bowl, gently fold together avocado chocolate and coconut whipped cream (or regular whipped cream).
Pour into prepared pie crust, cover, and refrigerate for 3 hours to set.

OREOS: History, Truffles, and More: National Oreo Day!

Oreo Ad: 1960

Happy Birthday, Oreo! Today is National Oreo Day! The Oreo is America's Favorite Cookie! This cookie debuted on March 6, 1912 produced by the National Biscuit Company (Nabisco, now owned  by Kraft). The original Oreo was packaged as a Trio: the Mother Goose, the Veronese, and the Oreo Biscuit. Oreo was the most popular, and soon was a stand-alone, well as far as cookies go, because you always need milk with Oreos!

In 1921, Nabisco dropped 'Biscuit' from the name and called it 'Oreo Sandwich.' In 1948 it was called the 'Oreo Creme Sandwich,' and today it's marketed as the Oreo Chocolate Sandwich Cookie. Over the years there have been many variations -- Mini Oreos, Double Delight,  Triple stuffed, Lemon-Cream, Chocolate Covered Mint Oreos, Halloween Oreos--even Oreo O's Cereal made by Post. For those who are interested in cookie history, the Hydrox chocolate sandwich cookie predated Oreos by four years. Read more here.

So how do you eat your Oreos? Do you dunk them? Do you open them and lick the filling and then eat the cookies? 

I've posted scads of Oreo-based tasty treats here on DyingforChocolate.com. But here's an easy recipe for Oreo Truffles -- recipe from Kraft. You'll find similar recipes all over the Internet. This is so easy, and you'll only need Three Ingredients: Oreos, Cream Cheese, and Chocolate. Yum! I substitute fair trade organic dark chocolate for the Baker's, but if you don't have any, Baker's is fine.

OREO TRUFFLES

Ingredients
1 pkg. (8 ounces) Philadelphia Cream Cheese, softened
1 pkg. (15.5 ounces) Oreo Cookies, finely crushed (about 4-1/4 cups), divided
2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate, melted

Directions
Mix cream cheese and 3 cups cookie crumbs until well blended.
Shape into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.

Hint: for Dipping, use two forks to make it easier (and less messy) or a special dipping utensil you can find online or at a kitchen store. I melt chocolate in a double boiler, but if you're careful, you can melt it in the microwave.

And what are Oreos without a cold glass of milk?

Oreo Elevator Ad

Have an Oreo Today! Happy Birthday, Oreo!

HALLOWEEN OREO BROWNIES: 2 Recipes

I love seasonal Oreos, and Halloween Oreos are so much fun! You can use them in lots of ways including as a cookie crust for your favorite Pumpkin Cheesecake or in the following two recipes for Halloween Oreo Brownies...or just eat them straight from the bag! Orange and black, the colors of Halloween! 

1. Easy Halloween Oreo Brownies
I use the Ghirardelli Double Chocolate Brownie Mix and crumble about 15 cookies into the mix.

2. Halloween Oreo Brownies
This recipe is no-fail and delicious. It's a double recipe, so be sure you have a lot of goblins around to eat these up! As always use the very best ingredients.

Ingredients
1 lb unsalted butter
1 lb semisweet chocolate chips
6 ounces unsweetened chocolate -- chopped
6 eggs
3 Tbsp instant coffee granules
2 Tbsp pure vanilla
2-1/4 cups sugar
1-1/4 cup flour -- divided
1 Tbsp baking powder
1 tsp salt
50 Halloween Oreos  (4 cups chopped)

Directions
Arrange rack in middle of oven and preheat to 350.
Butter and flour 11 1/2" x 17 1/4" x 1" baking pan. (or make in two 9x9 pans)
In heatproof medium bowl set over saucepan of simmering water, heat butter, chocolate chips, and unsweetened chocolate until melted and smooth. Allow to cool slightly.
In large bowl, whisk eggs, coffee, vanilla, and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.
In medium bowl, sift together one cup flour, baking powder, and salt. Add flour mixture to chocolate mixture.
In small bowl, stir Oreos and remaining 1/4 cup flour. Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula.
Bake 35 minutes or until toothpick comes out clean; do not overbake.
Allow to cool. Refrigerate, tightly wrapped, until cold; cut into squares.

Adapted from Cooking Light and "O" Magazine recipe by Ina Garten