Oreo Cookie Cake Food

HOMEMADE OREO COOKIE RECIPE

Steps:

• Preheat the oven to the temperature stated on the cake box.
• Mix the cake mixes, eggs and oil in a bowl until the mixture is well blended. It won't look anything like a cake mix, but it's not suppose to. It has to be thick to give you the soft cookie outside.
• When blended together, roll into balls whatever size you like. I usually make them the size of the rim of an 8 ounces glass when they are flattened. Put on a cookie sheet. Don't flatten too much. (You can use a fork to flatten them or your fingers).
• Place the oreo cookies in the pre-heated oven. Bake in the oven as per the directions on the box for cup cakes.
• While the outsides are baking it's time to make the filling. Beat the cream cheese until its creamy and has no lumps. Add vanilla and icing sugar and mix until blended. Place the icing in the fridge until the cookies are baked and cooled.
• Once cooled, spread the cream cheese icing on one cookie and then sandwich it with another one.

OREO® COOKIE CAKE

Steps:

• Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
• Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
• Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.

OREO CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter three 6-inch round cake pans or springform pans then line the bottoms with parchment.
• In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Gently mix using a spoon.
• Beat the 1 1/2 sticks butter and the granulated sugar with an electric mixer on medium speed in a alarge bowl until light and fluffy.
• Add the eggs and vanilla and beat on high speed until incorporated. (High speed will prevent this mixture from separating.)
• Add the yogurt and melted chocolate and mix on medium-high speed quickly until incorporated.
• Add the dry ingredients to the wet ingredients and fold in with a rubber spatula until no streaks of flour remain.
• Divide the batter equally among the 3 prepared pans. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes.
• Loosely cover the pans with foil and let them cool completely on wire racks. Remove the cakes from the pans and peel off the parchment.
• For the frosting: Beat the cream cheese and butter with an electric mixer on medium-high speed in a large bowl until smooth. With the machine running, slowly add the confectioners' sugar one spoonful at a time until the frosting is smooth and creamy (do not overbeat). Stir in the vanilla and Oreo crumbs. Refrigerate until needed.
• When the cakes are cool, trim off the domed tops with a serrated knife to make the cakes level.
• Place one cake trimmed-side down on a cake stand or platter. Spread a spoonful of frosting on top in an even layer. Top with the second cake, trimmed-side up and spread another layer of frosting on top. Repeat with the third cake, trimmed-side down, and some more frosting.
• Once all the cake layers are stacked, spread a thin layer of the frosting over the top and sides of the cake with an offset spatula. (This is the crumb coat.) Refrigerate until chilled, at least 30 minutes.
• Cover the cake with more frosting, reserving some of the frosting for decorating the top. Frost the cake as evenly as possible. Sprinkle some of the remaining Oreo crumbs over the top of the cake. Transfer the reserved frosting to a pastry bag with a medium round tip. Pipe rosettes around the rim of the cheesecake then top each rosette with a mini Oreo. Enjoy right away or refrigerate for up to 3 days.

HOMEMADE OREOS WITH CREAM CHEESE FROSTING (CAKE MIX COOKIES)

Steps:

• Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silpat.
• In a large bowl or stand mixer, beat together the cake mix, oil and eggs. Mix until combined.
• Use your hands to roll the dough into balls that are a little smaller than a golf ball. Place them about 2 inches apart on the baking sheet.
• Bake at 350 for 9-11 minutes. Take them out when they have just barely stopped shining on top.
• Make the rest of the dough into cookies and bake.
• Clean out your mixing bowl (or get a new one) and make the Cream Cheese Frosting. I used 2 cups of powdered sugar, but you can use more to taste.
• Use a spatula or knife to spread frosting on the bottom of a cookie. Top with another cookie.
• Eat with a giant glass of milk!

OREO SURPRISE CAKE

Steps:

• 1. Heat oven to 350ºF. Cover bottoms of 3 (8-inch) round pans with parchment; spray with cooking spray. 2. Chop 8 cookies. Prepare cake batter as directed on package; stir in chopped cookies. Pour evenly into prepared pans. 3. Bake 15 to 18 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans to wire racks; cool completely. 4. Trim rounded tops off cake layers if necessary to make layers level. Discard trimmings or reserve for snacking. 5. Microwave cream and chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Cool slightly. 6. Meanwhile, reserve 1/4 cup frosting for later use. Place 1 cake layer on serving plate; spread with half of the remaining frosting. Cut 3-inch round from center of 1 of the remaining cake layers; reserve center cutout for later use. Place cake layer (with center piece removed) on cake layer on plate; spread with remaining frosting. Fill hole with sprinkles. Cover with remaining cake layer. 7. Spread 1 Tbsp. chocolate mixture onto reserved center cake cutout; set aside. Spread remaining chocolate mixture onto top of cake. Place cutout on top of cake. Decorate with reserved frosting and remaining cookies. 8. TIPS & TRICKS 9. How to Store: Keep frosted cake refrigerated. 10. NUTRITION INFORMATION: Makes 16 servings. | Nutrition per serving: Calories400 | Total fat20 g | Saturated fat5 g | Cholesterol35 mg | Sodium220 mg | Carbohydrate55 g | Dietary fiber1 g | Total sugars43 g - Includes added sugars41 g | Protein3 g | Vitamin A4 %DV | Vitamin C0 %DV | Vitamin D0 %DV | Calcium2 %DV | Iron8 %DV | Potassium2 %DV

OREO COOKIE " CAKESTER" CAKE

Steps:

• For the cake; prepare and bake the cake according to package directions using two 9-inch round cake pans.
• Remove each cake to a plate and allow to cool completely.
• Meanwhile prepare the cream filling; in a bowl beat the cram cheese with sugar until blended; fold in the Cool Whip topping and crushed cookies.
• Spread the mixture on top of one cooled cake layer.
• Top with remaining cake layer.
• Cover with plastic wrap and refrigerate for a minimum of 2 hours or up to overnight (the cake must be very cold for the glaze to harden).
• For the chocolate glaze; in a microwave-safe bowl combine all the glaze ingredients.
• Microwave on HIGH for about 1-1/2 minutes; remove and stir until smooth and combined.
• Allow the glaze to sit for a few minutes to thicken slightly.
• When the glaze has thickened pour onto the top of the cake and allow to drip down the sides (you may need to use the back of the spoon to help it along).
• Immediately refrigerate the cake until the glaze is firm.
• Store cake in refrigerator.

CHOCOLATE-COVERED COOKIE CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
• Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.

OREO CHOCOLATE CAKE

Steps:

• Preheat your oven to 160C/fan 140C/gas 3. Grease and line 2x20cm sandwich tins.
• Mix the flour, sugar and cocoa together. Melt the chocolate and butter and 200 ml water together over a low heat, then beat this along with the eggs into the dry ingredients.
• Pour into the two sandwich tins, and bake for approximately 40 mins, until well risen, and a skewer inserted in the middle comes out clean. Transfer to wire racks and allow to cool.
• While the cake is cooling, make the buttercream. Beat the butter until creamy, then add 300g of the icing sugar and vanilla. Mix well. An electric mixer is really useful here! You may find the mixture a bit dry - if so, add a tablespoon of milk at a time. If the mixture is too wet, add a little more icing sugar.
• Blitz all but one of the cookies in a food processor. Mix half of the cookie crumbs into the buttercream, and reserve the other half.
• Spread the butter icing between the two cakes, and over the top of them when sandwiched together.
• Sprinkle the remaining cookie crumbs over the top. You could add mini oreos to decorate of you like!
• Eat the reserved cookie with a glass of milk, to reward yourself for all your hard work!

BIRTHDAY CAKE OREO BALLS

Steps:

• Line a sheet pan with parchment paper and place in the refrigerator or freezer to chill.
• Pulse the Birthday Cake Oreo cookies in a food processor or blender until they turn into fine crumbs.
• Mix the Birthday Cake Oreo crumbs, cream cheese, and vanilla frosting together in a large bowl until well combined.
• Roll the Birthday Cake Oreo mixture into 1-inch balls and place them on the chilled sheet pan (I used a 1-inch cookie scoop for this step).
• Once all the balls are formed, place them in the refrigerator or freezer to set for 30 minutes.
• In the meantime, melt the vanilla almond bark in the microwave. Make sure to stir after 30 second increments for even heating.
• Dip each ball into the vanilla almond bark one at a time and coat thoroughly. Remove and place back on the parchment paper.
• Sprinkle each ball with rainbow sprinkles while the vanilla almond bark is still warm. I used a combination of rainbow jimmies and nonpareils.
• Place the sheet with the coated and decorated Oreo balls in the refrigerator or freezer for 30 minutes or until the chocolate hardens. Plate and serve and then transfer to the refrigerator for storage.

OREO COOKIE CAKE

Steps:

• Mix butter and crushed cookies. Press into the bottom a 9"x13" pan using parchment or waxed paper.
• Mix cream cheese and confectioner's sugar well. Fold in 8 oz Cool Whip. Spread mixture on crust.
• Mix both pudding mixes together with milk. Spread on cream cheese mixture.
• Top with remaining 8 oz Cool Whip and sprinkle with cookie crumbs.
• Chill at least a day. The longer you chiil it, the firmer it gets.

OREO COOKIE COOKIES

Steps:

• Mix 125g softened butter/margarine and 140g caster sugar in a large bowl with a wooden spoon, then add 1 egg yolk and 2 tsp vanilla extract and briefly beat to combine. Crush the oreo biscuits into small chunks, as fine as you can. Pour them into the bowl and stir. Sift over 300g plain flour and stir until the mixture is well combined - you might need to get your hands in at the end to give everything a really good mix and press the dough together.
• Roll out the dough and cut into your choice of shape and size.
• Melt the oreo cream in the microwave (high power for 2 minutes) and pour it over the top of your cookies. This will harden in the oven.
• Put the cookies in the oven on Gas Mark 4/180C/fan 160C for 15-20 minutes.

OREO DIRT CAKE

Steps:

• In a food processor, crush the Oreo cookies until they are fine crumbs. You can also put them in a zippered plastic bag and use a rolling pin to crush them.
• Set aside ⅓ of the cookie crumbs for the topping.
• Press the rest of the cookie crumbs in the bottom of a 9x13 baking pan.
• In a medium bowl, cream together the butter and cream cheese until smooth.
• Add the powdered sugar and vanilla extract and mix again.
• Fold in the Cool Whip into the cream cheese mixture. Set aside.
• In another bowl, combine the vanilla pudding mixes and milk. Whisk until smooth and then allow the pudding to set for 3-4 minutes to set.
• Fold the pudding into the whipped mixture until it is evenly mixed.
• Spread this fluffy filling over the Oreos in the baking pan. Smooth the top so it is even.
• Sprinkle the remaining cookie crumbs over the top of the filling. Press down very lightly to press them into the top.
• Refrigerate for 4 hours before cutting and serving.
• Store leftovers in the refrigerator.

HOMEMADE CAKE MIX OREO COOKIES

Steps:

• Preheat oven to 350 degrees.
• Prepare 2 cookie sheets with parchment paper or cooking spray. Set aside.
• In a large mixing bowl, stir the flour into the 2 dry cake mixes.
• Add the eggs and oil and mix with a fork or a hand mixer.
• Mix until dough comes together and there are no dry spots.
• Using a cookie scoop, place a scoop of dough in your hand and shape into a ball. If you want mini cookies, break each scoop in half before rolling into balls.
• Place each ball on the prepared cookie sheet, leaving an inch or two of space depending on the size of cookie ball.
• Bake at 350 degrees for 10 minutes.
• Place cookies on cooling rack and cool completely before frosting.
• FROSTING
• In a medium-size mixing bowl, combine the butter, cream cheese and vanilla. Mix until smooth.
• Next, add the powdered sugar and mix until smooth and a nice consistency forms.
• Spread frosting on one bottom side of a cookie and put a second cookie on top, creating an Oreo sandwich.
• Store cookies in an air-tight container. *For best results, prepare a day in advance, so the cookies have time to soften.
• Enjoy!

OREO LOVER'S CHEESECAKE

Steps:

• For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
• Place the cookies in a large resealable plastic bag and crush until fine crumbs form but there are still a few larger chunks. Pour in the butter, reseal the bag and shake until the cookies are well coated.
• Firmly press the cookie mixture into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help pack it in and make it even). Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
• For the filling: Beat the cream cheese and sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at a time. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will puff up and crack).
• Pour half of the batter into the springform pan. Sprinkle the chopped cookies over the top and gently press down on them so some sink into the batter. Pour the remaining batter on top. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
• Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• For the topping: Pulse 9 of the cookies in a food processor until fine crumbs form. Add the cream cheese and pulse until incorporated and sticky enough to form a ball. Scoop out 1 tablespoon and form into a ball, then roll the ball in the sprinkles until completely covered. Place on a baking sheet and repeat with the remaining cookie mixture and sprinkles for 9 balls total. Refrigerate until ready to use. Cut the remaining 5 cookies in half.
• Run a knife around the edge of the pan once more and open the clasp to unmold the cheesecake. Transfer to a serving plate or cake stand and smooth the edges with a knife. Drizzle the hot fudge sauce all over the top and sides of the cake, and use an offset spatula to spread it evenly, letting some drip over the sides. Make a decorative ring around the edge of the cheesecake with the cookie balls. Place a cookie half cut-side down in between each ball. Serve cold.