Because my tummy wasn't quite straining the button of my jeans hard enough, I decided to see if and how it was possible to improve upon the perfection of the Oreo cookie. So I don't have to be fluffy on my own, I'm sharing these tasty ways to pimp your Oreos. Let's be chunky together!
1. Oreogasm Lush
3 cups heavy cream
1 cups powdered sugar
2 1/2 cups crushed Oreos
48 whole Oreos
2 boxes instant chocolate pudding, prepared according to package directions
1/2 cup chocolate sauce
In a large bowl, use a hand mixer to whip the cream into a frothy mess, then beat in the powdered sugar (beat until smooth again) and 2 cups of the crushed Oreos. Spread a thin layer of this Oreo cream into the bottom of a 9x13 glass baking dish, then top with a single layer of whole cookies, a layer of the chocolate pudding, another layer of the cream mixture, then a drizzle of chocolate sauce. Repeat, but on the final layer of the cream stuff, skip the drizzle. Cover with foil or plastic wrap, then refrigerate overnight. When ready to serve, top with the last 1/2 cup of Oreo crumbles and drizzle more chocolate on top. Before serving, make sure you're wearing elastic-waist pants, def not jeans.
2. Marbled Oreos
1/4 pound white melting chocolate
Pink & purple chocolate coloring
Place parchment paper on a flat work surface. Add the melting chocolate to a glass bowl, then melt in the microwave about 2 minutes, stirring after every 30 seconds. Dip a toothpick into the pink chocolate color and swirl into the melted chocolate, then repeat with the purple. Dip each Oreo half-way into the chocolate, then place the cookies onto the parchment paper and let cool until the chocolate is completely dry and hardened.
3. Deep-Fried Oreos
1 cup pancake mix
2/3 cup milk
1 1/2 tsp vegetable oil
18 Oreo cookies
Oil for frying
Add oil to a large skillet at least 2 inches deep, and heat to 350ºF. Line a cookie sheet with several layers of paper towels and set aside. In a bowl, mix together pancake mix, milk, egg, and vegetable oil until the batter is smooth. Dip each Oreo into the batter, and using a slotted spoon, place the Oreo into the hot oil and fry for about a minute and a half on each side, til golden brown. Remove from the oil with a slotted spoon and set on the paper towel-covered cookie sheet until cool. Serve with a dusting of confectioner's sugar. Regret nothing.
4. Minty Oreo Cupcakes
1 box Devils Food Cake Mix
1 small box (3.9oz) Chocolate Instant Pudding
1 cup vegetable oil
3/4 cup milk
24 mint chocolate Oreos
Preheat the oven to 350ºF and line muffin pans with cupcake liners, placing one cookie in the bottom of each liner. In a medium bowl combine cake mix, chocolate pudding, vegetable oil, milk and eggs for about three minutes, until only slightly lumpy. Add batter into cupcake liners, atop the Oreos. Bake for 20-22 minutes or until toothpick inserted in center comes out clean. Let the cupcakes cool in the pans for 5 minutes, then remove to wire racks to finish cooling, waiting until they're completely cooled to frost and eat them.
5. Oreo Macarons
Ingredients for Macaron Shells:
100g almond flour
30g Oreo cookie crumbs (4 cookies with filling removed)
130g powdered sugar
100g egg whites (room temperature)
1/8 tsp cream of tartar
90g caster sugar (or other superfine sugar)
Ingredients for Oreo Buttercream:
Filling from 12 Double Stuffed Oreos
4 tbsp unsalted butter (room temperature)
1/4 cup powdered sugar
2 tbsp crushed Oreos (2 cookies with filling removed)
To make the shells, line baking sheet with parchment paper. Place the almond flour, powdered sugar, and Oreo cookie crumbs in a food processor, and mix until just beginning to clump. In a glass bowl, whip the egg whites until they're the consistency of a loose foam, then add in the cream of tartar. Continue whipping while slowly adding caster sugar. Whip to a stiff meringue. Fold the dry mixture into the meringue, but don't over-mix. Pour the batter into a piping bag fitted with a 1A tip, then pipe the macarons onto your baking sheet. Sprinkle with some Oreo cookie crumbs. When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles. Whack it good! Let the macarons dry at room temperature until they feel dry to the touch, about an hour. Once dry, bake macarons in a preheated 300°F oven until they stick just slightly to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan.
Let cookies cool completely before removing from pans.
To make the buttercream, cream the Oreo filling and butter until smooth, pale, and fluffy. Add in powdered sugar and Oreo cookie crumbs and mix until well combined. Then pair macaron shells up by size, pipe buttercream into the center, sandwich the cookies, and twist together. Allow macarons to chill at least 24 hours before eating, and actually, they're best 2-3 days after making them.
6. The Best EVER Oreo Cupcakes
Ingredients for the cupcakes:
1 box of triple chocolate cake mix
1 cup of vegetable oil
1 larger size box of unprepared chocolate pudding
1 cup sour cream
1/2 cup of water
1 cup semi-sweet chocolate chips
6 very chopped Oreos
Ingredients for the frosting:
8 oz. cream cheese, at room temp.
4 cups powder sugar
1 tbsp vanilla
8 oz Cool Whip, thawed
Preheat the oven to 350ºF. Mix together the cake mix, oil, unprepared pudding, sour cream, eggs, and water. Then add in the chocolate chips and the chopped Oreos. Bake in cupcake liners for about 18 minutes, til a toothpick stuck in the middle comes out clean. Allow to cool on a wire rack. In a glass bowl, beat the cream cheese and vanilla together until smooth and fluffy. Slowly add in the sugar while continuing to mix, then add in the Cool Whip on a lower setting. Cool the frosting in the fridge til the cupcakes are completely cooled, too. Put your frosting in a pastry bag, then stick the point of the pastry bag into the cupcake and squeeze a little frosting into the center. The cupcake will puff up a little, no worries. Frost the cupcakes, then sprinkle with the rest of the Oreo crumbs and garnish with a chunk of Oreo.
7. Confetti Oreos
1/8 lb. pink melting chocolate
1/8 lb. blue melting chocolate
20 Golden Oreos
Place parchment paper on a flat work surface. Add each color of melting chocolate into its own glass bowl, then melt in the microwave about 2 minutes, stirring after every 30 seconds. Dip each Oreo half-way into the chocolate, then place the cookies onto the parchment paper, add sprinkles, and let cool until the chocolate is completely dry and hardened.
8. Peppermint Bark Oreos
1 package "Winter" Oreos (with red creme filling)
2 lbs. white chocolate morsels/melting chocolate
5 candy canes, smashed up
Place parchment paper on a flat work surface. Add the melting chocolate to a glass bowl, then melt in the microwave about 2 minutes, stirring after every 30 seconds. Dip each Oreo half-way into the chocolate, then place the cookies onto the parchment paper, add peppermint chips, and let cool until the chocolate is completely dry and hardened. Enjoy all year round, not just at Christmas.
9. Magical Oreos
1 package Oreos
2 lbs. milk chocolate morsels/melting chocolate
Edible gold stars/glitter
Place parchment paper on a flat work surface. Add the melting chocolate to a glass bowl, then melt in the microwave about 2 minutes, stirring after every 30 seconds. Dip each Oreo half-way into the chocolate, then place the cookies onto the parchment paper, add the bling, and let cool until the chocolate is completely dry and hardened.
Which of these Oreo recipes will you try first? Which do you predict will become your PMS weakness?