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On Bake Desserts Biography

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Todays news…sunny with a chance of Oreos! If you’re still feeling stuck between the summer and fall now is the perfect time to whip up this lip-smacking Cookies n’ Cream Oreo Ice Box Cake. Make it rain with cookies in your kitchen and hopefully the door to fall will soon open wide!

So last weekend I was extremely excited to finally see the rain! The crisp weather found me quickly flipping through my recipes yearning to make some warm comfort food for the entire family — and that I did. However, the fall just does not want to stick around in these parts, as ever since the sun has been shining brightly. Here in Northern California the temperature has been in the 80’s all week and this weekend the forecast is for the 90’s.
Don’t get me wrong, I love the sun and the warmth, but I’m so ready for the fall! Sure, it does get a bit cool in the evening, and I don’t have to keep my whole house fan blowing the entire night. But really — I want to crank up the stove, do some serious baking, have a roaring fire in the family room, and gather and eat while I snuggle with my family!

So if you’re stuck with wanting to cook warm comforting food, but your heart and your home say make something cool — this Oreo Ice Box Cake is the way to go. Especially if the temperature is raising — no need to turn on the oven for this baby!
You start by layering Oreo cookies, topped with rich chocolate pudding and freshly whipped cream and sprinkled throughout with crunchy toffee bits. Then you pop it in your fridge (overnight is best) and what you end up with is a heavenly delight. The cookies become one with the pudding and whipped cream and as you bite into this outstanding concoction, you won’t be able to put it down – believe me, I had many helpings of this cool and creamy dessert.

Now my hubby and son are huge Oreo cookie fanatics, so I thought they would love eating this treat. But to them, they would have rather just eaten the entire package of Oreo cookies followed by a tall glass of milk! Yeah, I know what you are thinking…are they crazy? And the answer is YES!!! Give them a traditional recipe or something plain and they are happy as can be! And yet, here I am baking, cooking and concocting sweet things that I think are amazing. Don’t get me wrong, they do love all (ok mostly all) of the baked goods I make, however probably not as much as I do. And that’s ok — just means more for me!!! YUM!
Cookies n’ Cream Oreo Ice Box Cake {no-bake}
2 packages (3.9 oz. each) Jell-O instant chocolate pudding
2-1/2 cups cold milk
1 cup heavy whipping cream
2 tablespoons confectioners sugar
1 teaspoon pure vanilla extract
1 package Oreo Cookies
1 cup Heath Bar Toffee bits
To a medium bowl add pudding and milk. Whisk until thick, about 2 minutes. Set aside until ready to assemble. As well, you can put this in the fridge too to stay cool and become a bit more firm.
Then in a bowl of an electric stand mixer with the whisk attachment, add the heavy cream and vanilla. Beat on high-speed, add the sugar and continue beating until soft peaks form.
To assemble: in the bottom of a 13×9-inch dish add 1 layer of Oreo cookies, top with 1/2 the pudding and spread evenly over the cookies. Add 1/2 cup of the toffee bits, then add 1/2 of the whipped cream and spread evenly with a spatula. Then top with another layer of the cookies, the remaining pudding, spread evenly, the remaining whipped cream, spread evenly and topped with 1/2 cup of the toffee bits. Cover with plastic wrap and refrigerate for at least 8 hours or over night.

I think this Oreo Ice Box Cake is a great dessert to make all year round. Who doesn’t like a little cookies n’ cream treat, especially made with Oreos? So test this out on your family, your friends, your co-workers and then make it again for your special celebration. It’s a crowd pleaser for sure! And it’s so easy to put together — just make it a night or two before your planned event and you won’t have to worry about it until you take it out of the fridge to serve it.
Turn today’s news into a sweet success!

Get ready to celebrate the Red, White and Blue with this creamy and festive Lemon Panna Cotta with Mixed Berry Compote! It’s quick and simple to prepare and perfectly refreshing to serve after a tasty BBQ on a hot summer night.

In the summer I turn on my oven as little as possible — what about you? And it always seems that the week of the 4th is very hot, and this year is no exception! So I knew I defiantly wanted to make a no-bake patriotic dessert to celebrate our nation! That is why this Lemon Panna Cotta with Mixed Berry Compote is perfect. It’s got a smooth cream base (white) with a delicious berry topping (red and blue). OK, maybe I am a bit late in getting this recipe out, but it’s so simple that you have plenty of time to whip up a batch today to serve on Friday. Never made panna cotta before? Not to worry, neither had I. But this recipe came together quick and the result was purely heavenly.

Yes, you are right, it’s not a traditional “all American” dessert, as this his delightful treat hails from Italy. Panna Cotta actually means “cooked cream”. Oh,boy, now in my book, you can’t go wrong with lemon spiked cooked cream topped with sweet fruit! As well, did you know that panna cotta is naturally gluten-free? Yep, so all of your family and friends can enjoy it too! The best thing is that you only need to have your stove top on for about 10 minutes total to cook both the panna cotta and the fruit compote, then this dessert chills to perfection in the refrigerator.

For the panna cotta: Pour the lemon juice into a small bowl. Sprinkle gelatin over and let stand until gelatin softens, about 5 minutes. Then in a saucepan, whisk sugar with lemon zest then pour in the half and half and heavy cream and place over medium heat to cook, whisking until mixture just begins to simmer and the sugar has dissolved, about 2 minutes. Note, do not allow to boil. Add gelatin mixture and vanilla and whisk until the gelatin has dissolved. Transfer to a large measuring cup with a poring spout and divide mixture among 6-8 small canning jars, ramekins or custard cups. Refrigerate until firm, about 4 hours, or overnight.
To make the compote: stir together the berries, sugar, honey, lemon juice and lemon zest in a saucepan. Cook over medium heat, stirring often, until sugar dissolves and berries release their juice, about 3 minutes. Lover the heat slightly and continue cooking, stirring often, until the compote thickens slightly, about 5 minutes longer. Transfer to a bowl and cool, then over with plastic wrap and refrigerate. Spoon over panna cotta just before serving.

Simplicity is my word of the month. With all the hustle and bustle of the holidays, I’ve got to keep my recipes super easy and simple to make. These Oreo Truffles are just that. They only take a few ingredients, there is no baking required, and the outcome is pure Oreo heaven!

package Oreo Cookies (36 count)
8 oz. cream cheese, room temperature
12 oz semi-sweet chocolate chips + 6 oz milk chocolate chips, melted together
In a food processor, add all cookies and grind until they become coarse crumbs. If you do not have a food processor, you can put the cookies in a sealed plastic bag and crush using a rolling pin. Reserve 1/4 cup of the cookie crumbs for garnish. In a large bowl, add cream cheese and the remaining cookie crumbs. With a back of a spoon mix the cream cheese and the cookie crumbs until they are well combined; you can also use your hands here if you would like.

Using a 1-inch cookie scoop, make approximately 48 balls. Place on a waxed paper-covered baking sheet. Put in the refrigerator for about 1 hour or until firm. Take out and dip each ball into the melted chocolate and place on a clean waxed paper-covered baking sheet. Sprinkle the tops with reserved cookie crumbs. Place back into the refrigerator until chocolate is set, about 1 hour.
These delicious little Oreo Truffles are the perfect treat to take to a party or give as a holiday gift. Or if you’ve got Oreo lovers in your household, these tasty morsels will disappear in no time!

Around my home, any time of the year is the right time to enjoy coconut! So get ready to dig into these cute little Coconut Crunch Parfaits! My boys love coconut and are always asking me to make something with the sweet flaky stuff in it! So I whipped up these in no time, and yes, pretty much they were devoured in no time too! For a little texture in between the silky pudding base, I added some incredible crunchy Madagascar Vanilla Bean cookies that I found at my local Raley’s store along with a sprinkling of heavenly sweet shredded coconut. If you’ve got coconut lovers in your home you can’t go wrong with these little gems!

First make the whipped cream. In a large bowl of an electric mixer with the whisk attachment, add the heavy whipping cream and beat on high until soft peaks form. Then add the sugar and vanilla and continue beating until stiff peaks form. Put in the refrigerator until ready to use.
For the filling: In a large bowl of an electric mixer, add the pudding mix along with 2 pints of the heavy whipping cream and 1/2 cup milk. Mix the ingredients on low-speed for about 30 seconds to incorporate, stop mixer and scrape the bottom of your mixer with a rubber spatula to be sure everything is blended. Then mix on medium speed until the pudding is thick. Add the vanilla extract and sour cream. Mix until just until combined. Remove bowl from mixer and add the 1/2 cup of sweetened coconut and gently stir by hand just until blended.
To assemble, in 6-8 small glasses, layer as follows: 1 crumbled cookie, a scoop of coconut pudding, sprinkle of coconut, 2 crumbled cookies and repeat ending with pudding. Then top with a scoop of whipped cream and sprinkle generously with coconut. Refrigerate for at least 1 hour.
All I can say is YUM! Enjoy this delicious Coconut Crunch Parfait, it’s a great little dessert and your family will enjoy having their very own personal parfait!