Cookies and Cream Oreo Cake

What is black and white and  crumbly all over?  This Oreo cake is. Big, soft, fluffy and delicious is what you are going to get out of this recipe. Not only is the cake itself delicious but the frosting, oh my!  This frosting is something special. I love when people ask how I made the frosting and I respond saying that I used flour and granulated sugar. Anyone that knows anything about baking knows those are not traditional frosting ingredients. In this case they make the best, lightest, fluffiest frosting ever. This frosting was also used in these Cherry Coke Cupcakes

This, and many other cake recipes, suggest dividing the batter into two pans and cutting each layer in half with a cake leveler once baked.  I don’t care to take the time to do that so I purchased another set of cake pans and started dividing the batter equally into three pans. I also always wrap my pans with bake even strips. It’s insane how well those things actually work.  In the end I always end up with three beautifully baked layers that don’t even need trimming before assembling the final cake. That’s a win in my book!  

Cookies and Cream Oreo Cake

Cookies and Cream Oreo Cake


For the Cake
1 1/4 cups all-purpose flour
2/3 cup Dutch-process cocoa powder (or Hershey’s special dark)
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 1/2 cups sugar
1 teaspoon vanilla
3 large eggs, room temperature
1 1/4 cups buttermilk

For the Frosting
Scant 1/2 cup flour
1 1/2 cups milk
2 teaspoon vanilla
1 1/2 cups (3 sticks) butter, softened
1 1/2 cups granulated sugar
1 package Oreo’s


Preheat oven to 350 degrees. Prepare two 8-inch cake pans with butter and flour.

Into a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, salt. Set aside.  In the bowl of a standing mixer, or a large bowl using a hand held mixer, beat together the butter, sugar, and vanilla until light and fluffy. About 3 minutes.  Add the eggs one at a time, beating until incorporated and scraping down sides as needed.  With mixer on low speed, add 1/3 of the dry ingredients, mix until incorporated. Then add 1/2 of the buttermilk, mix until incorporated. Repeat until the last 1/3 of flour has been used. Mix until incorporated and then beat for 1 additional minute.

Divide the batter evenly between the two prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the sides begin to pull away from the edges. Allow to cool in the pan on a wire rack for 10 minutes. Turn the cakes out onto the racks and allow the cakes to cool completely.

While the cakes are baking, prepare the frosting. In a saucepan, whisk together the flour and milk and cook over medium heat until the mixture thickens (I would compare it to mashed potatoes). It is very important to whisk continuously so clumps don’t form. This took me about 4-5 minutes, but it’s best to go by texture.  Set milk mixture aside in an ice bath and allow to cool completely.

In a medium bowl, (or bowl of a standing mixture fitted with a whisk) beat together the butter and granulated sugar until light and fluffy. Add the vanilla and beat for 1 minute. Add the cooled milk mixture and beat on high for 3-5 minutes. If it looks separated, keep beating.


When the cakes are completely cool, cut each cake in half  horizontally. Use 1/3-1/2 cup of frosting to fill between each layer. When all the layers are stacked, set aside 1/2 cup of frosting then use rest to frost the outside.

Using a ziploc bag and a rolling pin, crush all but 6 of the Oreo cookies.  Apply the cookie crumbs to the sides of the cake.

Use the reserved 1/2 cup of frosting to create 6 swirls on the top of the cake, place a cookie in each swirl.

Recipe as seen on Sunny Side Up
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Crusty Bread

I remember hearing about a no knead bread recipe back in 2006 when NY Times published their No-Knead Bread recipe.  Since then there have been several variations of the recipe floating around the internet.   I have always loved baking bread but for whatever reason never made this recipe, until recently.  Honestly, I have no clue what took me so long.  This is the easiest bread recipe in the entire universe!  I am not even kidding, I bet your 5 year old could make this.

This is another post brought to you by the lovely What’s Baking group.  This month’s theme was baking with bread.  Please check out our host Heather’s blog (Hezzi-D’s Books and Cooks) blog in a few days for the round up

No-Knead Crusty Bread

No-Knead Crusty Bread

No Knead Crusty Bread

3 cups unbleached AP flour
1 3/4 teaspoons kosher salt
1/2 teaspoon instant (or rapid rise) yeast
1 1/2 cups water

In a large mixing bowl, whisk together the flour, salt, and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside to rise, in a draft free room temperature location, for 12-18 hours.
Heat oven to 450 degrees. When the oven has reached 450 place a cast iron pot with a lid in the oven and heat for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.
Once the pot has been preheated remove the hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes, remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.

Recipe as seen on Simply So Good.


Peanut Clusters

In the past few years peanut clusters have become a holiday staple around my house.  There isn’t much better than the creaminess of chocolate mixed with the salty crunchiness of peanuts.  This recipe simply takes the cake, not only are there two different kinds of peanuts but there are also three different kinds of chocolate AND peanut butter all mixed into the equation.  As if those stats were not good enough, this recipe is made in the slow-cooker!  It is basically a fix it and forget it deal.

My friend Kari spent a day with me in the kitchen this holiday season.  We had a lot of fun and taste tested some great treats.  Since Kari is better behind the camera than me, I let her take the pictures while I concentrated on the baking.  If you are looking for a photographer in the Southern MI, Northern IN area please contact Kari at K.D. Photography.  She does fantastic work and  offers some great package deals.  Not only that, but she is a blast to work with.

Slow Cooker Peanut Clusters

Slow Cooker Peanut Clusters

Slow-Cooker Peanut Clusters

16 ounces unsalted or dry roasted peanuts
16 ounces salted cocktail peanuts
1 (12 ounce bag) semisweet chocolate chips
1 (12 ounce bag) milk chocolate chips
2 (10 ounce bags) peanut butter chips
2 (16 ounce packages) white almond bark or vanilla candy melts

1. Layer all of the ingredients in order in a 6-quart slow cooker. Cover and cook on low for 2 hours.
2. Remove the lid and stir to combine. If not all of the chocolate is melted, cover and cook for an additional 30 minutes on low.
3. Using a spoon or cookie scoop, scoop mounds of the clusters onto parchment-lined baking sheets. Allow to sit at room temperature until completely set, 1 to 2 hours. The clusters can be stored in an airtight container in the refrigerator for up to 1 month. They also freeze very well!

Recipe as seen on Brown Eyed Baker.

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Pumpkin Roll

I recently joined a baking group called What’s Baking.  Every other month the group picks a theme in which everyone in the group makes something correlating to that theme.  My goal in joining this group was to kick myself into shape and get myself back on the blogwagon.  I am not sure that it will do the trick but I am sure hoping that it will. 

This months theme was baking with pumpkin or squash.  I chose to make a pumpkin roll.  A delicious pumpkin cake rolled up and filled with sweetened cream cheese.  This dessert is always a hit and I personally think it would be divine with ice cream rolled up inside.

Pumpkin Roll

Pumpkin Roll

For the Cake
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup ppumpkin puree
1 cup walnuts (optional)

For the Filling
1 package (8 oz.) cream cheese
1 cup powdered sugar
6 tablespoons butter
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

To make the cake: Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Make the filling: beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth.

Assemble the cake: Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Recipe as seen on VeryBestBaking
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