You’ll need one chocolate crumb pie crust, four cups of mint chocolate chip ice cream, and about twelve chopped Oreo cookies.

Let the ice cream sit out just long enough to become soft, and then scoop into the pie crust and smooth over. Add the chopped Oreos on top. If you’ve got an especially strong sweet tooth, you can add some chopped chocolate-covered peppermint patties to the top too.

Store in the freezer and let sit on the counter for about ten minutes before serving, otherwise it’s a pain to try and cut!

Post from: Chocolate Bytes

Oreo Strawberry Milkshake Creme

The 12 oz package was $2.75, not too bad considering the usual 18 oz package usually runs about $3.50 here.

Don't mind the missing row...

Upon opening you see it’s not the same packaging setup that the usual Oreos have, with the three long rows. This one has three shorter rows with 8 cookies in each row, for a total of 24 in the package. There was really no strong smell, which to me is a good sign.

The cream filling, of course, is pink. It seems to be a little bit thicker than the usual cookies, and it’s definitely a lot smoother and creamier.

I found the taste to be very pleasant — not too sweet but just enough strawberry to know that’s what you’re eating. The chocolate cookie is the same old Oreo (which has always been the best part, to me!) and neither flavor overpowers the other. The regular white filling usually leaves me feeling like I’ve eaten Crisco, but the strawberry filling in these leave no unpleasant mouth-feel, and even the aftertaste is nice.

In all, I’d say it’s worth the money, especially if you’re an Oreo fan, and I hope maybe it’s one they’d consider taking off “limited edition” status! I’d definitely buy these if they stayed in stores.

Have you tried the Strawberry Milkshake Oreos? What did you think?

Post from: Chocolate Bytes

Here are the most popular posts from Chocolate Bytes for 2008. Did I include your favorite?

• Make your own Oreos
• Two-minute microwave fudge
• Layered chocolate cheesecake bars
• Chocolate cake in five minutes
• How to check a label for expired candy
• Grilled chocolate bananas
• New chocolate biscuits baffle Brits
• Lindt Excellence Chili Bar
• Better Than WHAT Cake
• Homemade Oreo ice cream
• Flourless peanut butter chocolate chip cookies
• Chocolate chip blondies

Post from: Chocolate Bytes

Youtube user “MyHappySock” has created a video about the chocolate treats he makes for the holidays. These fun treats couldn’t be any easier and he includes all the steps for everything from a chocolate-covered s’more to chocolate-covered Oreos and even an idea for using up the extra dipping chocolate.

I think this year I might try the chocolate-dipped Oreos and pretzels for my goodie bags. Yum!

Post from: Chocolate Bytes

Oh you guys, I think I’ve found the most decadent chocolate dessert I’ve ever made. These bars are amazing. Over the weekend I was doing a search over at Food Network and this was on the front page. On a whim I decided to give them a shot because wow, that’s a lot of chocolate and I needed to try it!

So they were originally called Chocolate Cheesecake Candy Cane Bars. Here’s the thing: I’m not terribly crazy about hard candy — and especially candy canes — crunched up on top of softer desserts. I like them on their own if I’m in the mood, but otherwise no, leave my desserts alone!

So I substituted chopped walnuts instead and I honestly cannot imagine these with anything else. I really don’t think the candy cane would have worked as well unless you added a touch of peppermint extract to the top layer, but honestly even that I think would be overdoing it.

I think I’d also add just a touch more melted butter to the crushed Oreo crust because it crumbled more than I’d like after it was baked.

Anyway. On to some pictures!

My two eight-year-olds helped me with the “action shots” (in actuality it was nearly a fight to the death over who would get to take which shots, but as you can see it all worked out in the end. Yay kids in the kitchen!)

I didn’t take a picture of the crushed Oreos but this works. This is added to the cream cheese/sour cream mixture in the next picture:

I was so happy when I read that the recipe called for sour cream — I love cheesecakes with sour cream. Don’t mind the messy counter in the background – it was grocery day.

The processed cheesecake mixture was very thick and gloppy and heavenly and delicious.

The chocolate topping. Need a closer look?

That’s better.

After the cheesecake bakes you drizzle the chocolate topping on while the cheesecake is still warm. Let the whole thing cool down a bit more before putting it in the fridge and then let it stay in there until it’s completely chilled and set through.

My top chocolate layer cracked a bit after sitting in the fridge for a couple of days but of course that didn’t affect the taste at all!

Now that is a thing of chocolate beauty. The foil lining the pan makes it extremely easy to lift the whole thing out for cutting, and then it plops back into the pan with no problem when you’re done.

Want some?

Post from: Chocolate Bytes

With the rush of folks coming in for the Blogtoberfest fun, I thought I’d post a list of links you might find interesting if you decide to poke around a bit here!

As you can imagine, there’s never a shortage of things to talk about when it comes to chocolate, and some of my most popular posts are a testament to that!

Make sure you check out:

~ Make Your Own Oreos: Yes, it’s true! Though there’s a bit more work involved than just picking up a package at the store, without all the fillers and preservatives, homemade always tastes better anyway. Not to mention, you’ve now got the recipe for the filling!

~ Flourless Peanut Butter Chocolate Chip Cookies: These get rave reviews from people who aren’t able to have flour and gluten.

~ 50 Easy Chocolate Snacks to Make: I put this list together because I figured I can’t be the only one who just wants a quick chocolate treat now and then without having to fire up the oven or wait hours for something to bake, freeze or harden!

~ Grilled Chocolate Bananas: Bananas, chocolate chips and marshmallows. You don’t have to wait for summer to come back around – try them in the oven too!

~ Chocolate No-Bake Cookies: I’ve been making these since I was a kid and was pleased to find that my kids love them too. We usually have everything on hand to make them and the best part (aside from the chocolate) is that you don’t have to turn on the oven.

~ Pumpkin Chocolate Chip Cookies: One of my most favorite cookies of all time. In fact, I just made a batch over the weekend! Even though they have pumpkin in them, these cookies are perfect year-round.

[image: flickr]

~~~~~

This is a Blogtoberfest Sponsored Post. If you would like to enter for a chance to win the surprise gift behind this blog post, please leave a comment. Prize and Winner will be announced within a week. Check back to see if you’re the lucky winner and what you’ve won!

You also have lots of chances to win great Blogtoberfest prizes! Today, October 8, your chances (and prizes) are hiding at the following blogs: Blog Fabulous; Drinks After Dark; Inside Motherhood; Mother Earths Garden; Offbeat Homes; Simply Thrifty; Thrifty Mommy; Tree Hugging Family; Chocolate Bytes; Foodie Obsessed; Keeping the Castle; Our One Heart.

Post from: Chocolate Bytes

I was just wondering about this the other night as I made (yet another) batch of Oreo ice cream, and my wish curiosity has been rewarded!

A recent article by Marisa Renwald for the Post-Tribune outlines the steps to make your own Oreo cookies.

Faux-Reos Cookies

Cookie
1 cup + 2 tablespoons (7 and 7/8 oz) granulated sugar, plus 2 to 3 tablespoons for coating cookies
3/4 cup (1-1/2 sticks, or 6 oz) unsalted butter
1 tsp salt
1 tsp espresso powder
1 large egg
1 Tb water
1 tsp vanilla extract
1-1/2 cups all purpose flour
3/4 cup black cocoa (Hershey’s dark cocoa, plus 2 to 3 tablespoons for coating cookies)

Filling
1 tsp + heaping 1/4 tsp unflavored gelatin
2 Tb (1 oz) cold water
1/2 cup vegetable shortening
1 tsp vanilla extract
2-1/2 cups confectioners sugar

Preheat oven to 325 degrees. Lightly grease or line with parchment two or more baking sheets.

Place 2 to 3 tablespoons black cocoa and 2 to 3 table-spoons sugar in an 8- or 9-inch cake pan, shaking to distribute across bottom of pan.

To make cookies: In a medium-sized mixing bowl, beat together sugar, butter, salt and espresso powder. Beat in egg, water and vanilla, then flour and cocoa. Dough will be very stiff.

Roll dough into balls about size of a chestnut (about 2 level teaspoons). As dough balls are made, place in cake pan with cocoa. When 6 to 8 balls are in pan, shake gently to roll in cocoa and sugar, then place on prepared sheets. Repeat with all dough.

Use flat bottom of a glass, dipped in cocoa as necessary to prevent sticking, to flatten cookies to about one-eighth-thick (measure with a ruler; you want to get pretty close to one-eighth inch for best-textured cookies).

Bake cookies for 18 minutes, watching closely (it’s important to bake the right amount of time — too little, and cookies won’t be crisp; too much, and they’ll scorch). When done, remove cookies from oven and allow to cool completely on rack or on pan.

While cookies cool, make the filling: Soften gelatin in a cup with 2 tablespoons cold water, then place cup in a larger dish of hot water and leave it there, stirring occasionally, until gelatin dissolves and becomes syrupy, about 5 to 10 minutes.

Meanwhile, beat together shortening, vanilla and sugar. Mixture is very dry at first, but eventually begins to clump together. When this happens, add dissolved gelatin and beat until smooth.

Place 1 level tablespoon filling in center of one cookie; again, a teaspoon cookie scoop, slightly heaped, is perfect for this task. Place another cookie atop filling, and squeeze to distribute filling evenly. Repeat with remaining cookies. Store in an airtight container.

[via Marisa Renwald from The King Arthur Flour Company; image from flickr]

Post from: Chocolate Bytes

What better way to end a summer picnic than with a nice big batch of homemade ice cream? A mix-in of chopped and crushed Oreo cookies makes it extra special. Keep it tucked inside the cooler with a lot of ice or ice packs and it should be just about right for dessert!

I use about six cookies total for a 1.5 quart batch of ice cream. I like to quarter about three of the cookies for some nice chunks, and then crush the rest with a mallet to make sure there are cookies throughout all the ice cream! Hot pink bowl is optional.

Oreo Ice Cream

2 large eggs (or 1/2 cup Egg Beaters)
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk
2 tsp pure vanilla extract
6 chopped/crushed Oreo cookies

Put the chopped Oreo cookies in the fridge. In the meantime, whisk the eggs in a mixing bowl for about one minute until light and fluffy, add sugar a little bit at a time until dissolved and continue whisking another minute. Pour in cream, milk and vanilla and whisk to blend. Pour into prepared ice cream maker and follow manufacturer’s directions. During the last two minutes of the cycle add the chilled Oreos.

I actually forgot the vanilla the last time I made this and the ice cream was so delicious that I don’t think I’m going to use it again! It produced a simple, sweet cream ice cream – a really nice, refreshing change from vanilla. And of course, the Oreos add a bit of flavor anyway!

Post from: Chocolate Bytes

I’ve spent a lot of time over at MonkeySee, which was recommended to us by Sandy. It’s so much more professional than Youtube, and a lot of the videos are split up into segments so you can see just the parts you want or need to!

Anyway, I came across these quick videos on how to make and assemble “dirt cups.” With summer break starting next week I want to start spending some more time in the kitchen with my daughters to get them started on some of the basics, and I think something fun like this will really appeal to them!

I think these would also be yummy after ten or so minutes in the freezer on an especially hot day!

Post from: Chocolate Bytes

This just is not the week for Oreos.

(Before I go on, let me reassure you that the driver escaped unharmed and there were no other injuries reported.)

So that being said, what a tragedy. As you can see, a semi hauling 20,000 pounds of ill-fated Oreos overturned on a freeway in Illinois yesterday morning.

They’re not sure yet what caused the accident (they think the driver fell asleep), but I know where they can send the damaged packages!

Post from: Chocolate Bytes