Halloween Oreo Stuffed Chocolate Chip Cookies

DSC_1455x900These cookies are nothing new to my blog. I made them a few years ago with plain Oreos — and thought I’d make them again now with Halloween Oreos & Halloween baking chips. Tomorrow I will be posting a more chocolate-y version of these cookies.

Enjoy!!

Oreo Stuffed Chocolate Chip Cookies
Recipe source: picky-palate.com
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2 sticks softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips [I used Halloween baking chips; found them at Target!]
1 bag Oreo Cookies [I used Halloween Oreos]

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.
3. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough.
4. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack.

Makes about 20-24 REALLY BIG cookies.

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Indian Corn Cake

DSC_1547x900I’ve always liked Indian candy corn better than plain candy corn. It’s like that little sliver of chocolate somehow helps to make the candies less sickly sweet. I’ve seen a ton of Indian candy corn-inspired caked on Pinterest and other food blogs over the years and finally decided to make one.

I also tried to make the outside of the cake look like a cute little spider web — but that was a huge failure, so you don’t get to see those pics. ;-) Frosting cakes is one of my baking/decorating weak spots. I really should take a class or something so I can improve!

But the rest of the cake turned out well — semi-homemade and all!

Indian Corn Cake
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You will need:
1 box of white cake mix (plus required oil, eggs)
1 box of chocolate cake mix (plus required oil, eggs)
Orange food coloring
1 batch of buttercream icing (I used the white buttercream icing recipe here)
3 8″ or 9″ cake pans (or you can use just one pan, cleaning it between making each layer)

1. Preheat oven according to box cake mix directions.
2. Make the white cake mix batter; divide the batter in half and dye one half orange. I used Wilton gel dye for this. Spray two of your cake pans with non-stick spray and fill each one with cake batter — making one white cake and one orange cake. Bake and allow the cakes to cool completely.
3. Make the chocolate cake mix batter. Spray a cake pan with non-sticks spray and fill with chocolate cake batter (you won’t use all of the batter for this). Bake and allow the cake to cool completely.
4. While your cakes are cooling, make your batch of buttercream icing.
5. If your cakes came out of the oven with little “domes”, cut those down with a large knife – so you have nice, flat cakes to layer.
6. Assemble the cake on a cake plate or stand. Start with the chocolate layer on the bottom, then the orange layer, then the white layer. Make sure you spread a thin layer of buttercream between each layer. When the cake is assembled, cover it with white buttercream and enjoy!

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Apple Gruyere Pie

DSC_1767x900My friend Andrea suggested that we take a breather from law school and have a Disney movie and pie day. Ummm, YES. PLEASE. I understand that it’s silly for two grown women to watch cartoons and bake pies all day. Stop your judgmental eye-rolling at once! But come on — what’s not to love?! I expanded my Disney horizons (by finally viewing Mulan, Lilo & Stitch, and Pocahontas) and we made a delicious, 100% from scratch apple gruyere pie.

The idea for this particular pie was inspired by Pushing Daisies — a television show that Andrea LOVES and I am lukewarm about at best. But pie? I LOVE pie. And pie that involves cheese? I was intrigued. Apparently cheesy apple pies are a thing. Who knew?

Anyway, we tried it, we conquered it, and it was delicious.

Apple Gruyere Pie
Recipe source: A Beautiful Mess
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Cheesy Apple Pie Crust
2 cups flour
5 ounces shredded gruyere cheese (weigh it out on a kitchen scale)
12 tablespoons cold butter
1/4 cup + 2 tablespoons (cold) water

1. Cut the gruyere into cubes and weigh out 5 oz.
2. In a food processor, combine the 5 oz. of cheese, flour, and cold, cubed butter. Pulse until crumbly. Switch the food processor on to low and pour the cold water in through the top opening. Keep mixing until a dough forms — this will not take long, so keep an eye on it.
3. Turn the dough out onto a floured surface and knead into a ball. Cover in plastic wrap and refrigerate for a few hours (we left ours overnight).

Cheesy Apple Pie Filling
5-6 apples (Granny Smith preferred)
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup brown sugar
1 teaspoon cinnamon
1 tablespoon cornstarch
1 tablespoon butter
1 egg
3 ounces shredded gruyere cheese for the top

1. Preheat oven to 375F. Peel and cut the apples into small bite-sized pieces.
2. In a bowl combine the milk, vanilla extract, brown sugar, cinnamon and cornstarch. Whisk so it is well combined and the cornstarch doesn’t clump together. Add the apples to the bowl and stir so that every piece gets coated in the mixture.
3. Set the ball of dough on the counter for 10-15 minutes before rolling it out. Once 10-15 minutes has passed, divide the ball of dough in half. Roll out half of the dough and place the bottom crust in a buttered pie dish.
4. Fill the pie dish with the apple mixture. Cut the tablespoon of butter into four pieces and distribute over the top of the apples.
5. Roll out the second half of the dough. Cover the apple mixture with the top crust and roll up the edges. Cut 3-4 small slits in the top of the pie, so air can escape as it bakes. Brush with one whisked egg (optional).
6. Bake for 50 minutes. During the last five minutes of baking add the cheese on top.

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Sugar Pumpkin Cupcakes

DSC_1618x900Last post for the week! I will be in Washington D.C. until Monday, so if you contact me or leave questions, I won’t be able to respond as quickly as usual. Hope you all have a great rest of the week!

Sugar Pumpkin Cupcakes
Print Recipe

You will need:
1 batch of cupcakes (I made chocolate cupcakes from a box mix; any brand/flavor would work — or go homemade!)
1 batch of buttercream icing (I used the white buttercream recipe listed here)
Cupcake liners (I used orange but any color would work)
Orange and purple food coloring
A disposable pastry bag
A large round pastry tip (like this one)
2 boxes of Wilton’s sugar pumpkins (part of Target’s 2014 Halloween seasonal items)

1. Bake cupcakes according to box directions; allow the cupcakes to cool completely.
2. Divide your batch of buttercream icing in half. Dye one half orange, the other half purple.
3. Fit your disposable pastry bag with the large round tip. Spread orange icing on the inside of half of the pastry bag, and purple icing on the other half. This is how the two icing colors will swirl together. If you need a visual, please visit Sally’s lovely tutorial.
4. Frost the cupcakes with the swirled icing. Top with a sugar pumpkin and enjoy!

Makes 20-24 cupcakes.

DSC_1610x900

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Graham @ Glazed & Confused - October 8, 2014 - 6:39 pm

These are so so cute! Omgosh!!!

Hope you have a lovely time in DC and have lots of Geogetown Cupcake runs!

Annie - October 8, 2014 - 7:55 pm

Aww thanks, Graham!

Sugar Skull Cupcakes

DSC_1698x900Here is the second of three posts this week featuring Wilton’s adorable seasonal decorations. If you celebrate the Day of the Dead, these sugar skulls would be perfect for you. I made Day of the Dead cookies a few years ago and encourage you to learn more about this Mexican holiday.

Sugar Skull Cupcakes
Print Recipe

You will need:
1 batch of cupcakes (I made vanilla cupcakes from a box mix; any brand/flavor would work — or go homemade!)
1 batch of buttercream icing (I used the white buttercream recipe listed here)
Cupcake liners (I used pink but any color would work)
Pink, neon green, and blue food coloring
A disposable pastry bag
A large star pastry trip
2 boxes of Wilton’s sugar skulls (part of Target’s 2014 Halloween seasonal items)

1. Bake cupcakes according to box directions; allow the cupcakes to cool completely.
2. Divide your batch of buttercream icing into thirds. Dye one third pink, one third green, and one third blue.
3. Fit your disposable pastry bag with the large star tip. Spread pink icing on the inside of a third of the pastry bag, green icing on another third, and blue icing on the final third. This is how the two icing colors will swirl together. If you need a visual, please visit Sally’s lovely tutorial.
4. Frost the cupcakes with the swirled icing. Top with a sugar skull and enjoy!

Makes 20-24 cupcakes.

DSC_1714x900

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Katrina @ Warm Vanilla Sugar - October 7, 2014 - 5:59 am

These could not be any freaking cuter. LOVE this!

Annie - October 7, 2014 - 6:10 am

Thank you, Katrina!