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Cookies and Cream Oreo Fudge Recipe Card - Crunchy Creamy Sweet

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Cookies and Cream Oreo Fudge Recipe Card - Crunchy Creamy Sweet

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Cookies and Cream Oreo Fudge - a three-ingredient fudge that will have everyone asking for seconds! You need to make it for the holidays!

Author: Anna@CrunchyCreamySweet

1. Line an 8" square (for thicker fudgor 13"x 9" pan (for thinner fudgwith parchment paper.

2. Place Oreo cookies in a ziploc bag and crush with a rolling pin, or chop them on a cutting board.

3. Prepare a double boiler, by placing a pot with water on a stove and bring it to a simmer; then place a big bowl (I use a metal stand mixer bowover the pot. (You can use a microwave safe bowl and melt the ingredients in the microwave).

4. Place the chocolate and milk in the bowl and melt, stirring often.

5. Remove the bowl from the pot.

6. Add crushed Oreo cookies and stir gently.

7. Pour the fudge into the prepared pan. Spread evenly. Tap the pan against the counter to release any air bubbles.

8. Let the fudge set. You can cool it to a room temperature and then place it in the fridge. It should be set in about 45 minutes.

9. Cut into squares and place in an air tight container to store.

The amount of calories is per one square. This number is just an estimate. I use MyFitnessPal.

Cookies and Cream Oreo Fudge

* Percent Daily Values are based on a 2000 calorie diet.
Reese's Peanut Butter Cup Fudge Peanut Butter Fudge Microwave Mocha Fudge 10-Minute Fudge Sauce Andes Mint Chocolate Fudge Cookies

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Cookies and Cream Oreo Fudge Recipe Card - Crunchy Creamy Sweet

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Cookies and Cream Oreo Fudge - a three-ingredient fudge that will have everyone asking for seconds! You need to make it for the holidays! Author: Anna@CrunchyCreamySweet Line an 8" square (for thicker fudgor 13"x 9" pan (for thinner fudgwith parchment paper.

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Peanut Butter and Chocolate Hamantaschen | The Jewish Week

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Peanut Butter and Chocolate Hamantaschen | The Jewish Week

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It's that time of year again, when costumes, alcohol and fun-size candy bars are plentiful. And what would a Jewish holiday be without a signature dessert? Of course the hamataschen will be in high demand next weekend, so I set out to create some exciting variations. Don't get me wrong - I like a raspberry or apricot hamataschen as much as the next guy, but sometimes even a classic can be improved.

I've mentioned before that peanut butter and chocolate is one of my all-time favorite combinations, so why not try it here? Overall I think these hamantaschen were very successful, if not as pretty as their jewel-toned counterparts. Because this is a chocolate dough, I rolled it out between sheets of parchment paper instead of on a floured surface, so that I wouldn't have streaks of white.

So, have fun with your hamataschen this Purim - you could even create a PB&J variety by adding some jam to the centers. If you're looking for even more hamataschen inspiration, check out my Chocolate, Coconut and Raspberry Hamantaschen on Baking and Mistaking.

Peanut Butter and Chocolate Hamantaschen

1/2 cup (1 stick) butter or margarine, softened

2 tablespoons plus 1 teaspoon cocoa powder

2 teaspoons baking powder

1/4 teaspoon baking soda

1 cup creamy peanut butter

1/3 cup confectioners sugar

Beat the butter and sugar together until light and fluffy. Add in the eggs and vanilla and mix until incorporated.

Add the flour, cocoa, baking powder, baking soda and salt, and mix until completely combined.

Divide the dough in two, wrap in plastic and refrigerate for at least one hour.

For the filling, beat together the peanut butter, milk (or soy milk) and icing sugar and smooth. (If you're having trouble getting it smooth microwave the mixture for about 10 seconds.)

Roll the dough out between two pieces of parchment paper until about ¼" thick. Use a round cookie cutter to cut out as many shapes as possible. Place a scant teaspoon of filling in the center of each circle, and fold up the three sides to form the triangle shape. Make sure to pinch each corner closed so it seals.

Bake on 375 F for 10 to 12 minutes. Let cool for 1 minute then remove to a wire rack and cool completely.

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It's that time of year again, when costumes, alcohol and fun-size candy bars are plentiful. And what would a Jewish holiday be without a signature dessert? Of course the hamataschen will be in high demand next weekend, so I set out to create some exciting variations.

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Savory Hamantaschen + One Decadent Chocolate Raspberry Hamantash! | Kosher In The Kitch!

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Savory Hamantaschen + One Decadent Chocolate Raspberry Hamantash! | Kosher In The Kitch!

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I adore Purim. Any holiday that encourages dressing up, eating large amounts of candy and drinking alcohol gets a thumbs up from me. I don't like to eat Hamantaschen though. The three cornered pastry is a holiday treat and is traditionally filled with poppy seeds and various jams. Devouring it is symbolic of overcoming evil.(more on that HERE) I do like to engage in all the festivities and since I run a food blog, I felt it was necessary for me to bake some. I like chocolate and savory foods, so I came up with the following three versions that were in the spirit of the holiday but tastier than the usual selection.

1. Bleeding Hamantaschen: These chocolate and raspberry filled pastries were decadent but due to the raspberry juices leaking out during the baking process, they resembled bleeding hearts. Which works for me since my fam and I are dressing up as pirates this Purim. They may look messy but they taste divine!

2. Mediterranean Hamantaschen: Caramelized onions, tomato, basil and goat cheese make these the perfect appetizer to serve this holiday. I had to resist eating all of them long enough to take the photo!

3. Taco Hamantaschen: These came about by accident, as I had leftover taco meat and spinach from dinner and decided to use them along with some ravioli dough that I had in the freezer. The dough gets nice and crispy in the oven which makes these taste like real tacos!

Whether you make your own dough or use puff pastry or ravioli, creating your own Hamantaschen is not only easy but fun when you get to choose the fillings. Simply cut out circles of dough using a round cookie cutter or the rim of a glass cup, then put 1 tsp. of your favorite filling on top and bake in the oven on 375′ for about 15-20 minutes until golden and slightly crispy.
Ingredients & Directions for Bleeding Hamantaschen:
1 sheet of puff pastry

1 cup of raspberries

Chocolate spread

1 cup of chocolate chips

Cut out circles of puff pastry using a cookie cutter or the rim of a glass cup. Then place 1 tsp. of chocolate sauce in the center of each circle. Place 1 or 2 raspberries on top of chocolate then pinch the side of the dough together forming a triangle. Bake in oven on 375′ for 15 to 20 minutes until golden and slightly crispy. Melt the chocolate chips and drizzle over hamentashen. These taste great once cooled off and given the chance to slightly harden, otherwise it's a gooey mess!
Ingredients & Directions for Mediterranean Hamantaschen:
1 sheet of puff pastry

2 tomatoes diced

1/2 onion diced

1/2 cup of crumbled goat cheese

1/4 cup of fresh basil diced

Cut out circles of puff pastry using a cookie cutter or the rim of a glass cup. Saute the onions until tender. Add the tomatoes and cook for several minutes. Place 1 tsp in center of each circle. Top with some goat cheese and basil. Bake in oven on 375′ for 15 to 20 minutes until golden and slightly crispy.
Ingredients & Directions for Taco Hamantaschen:
1/2 pound ground beef

1 package of taco seasoning

1 cup of chopped spinach

frozen ravioli dough pre-cut into circles, defrosted

Brown beef, then add taco seasoning. Add spinach and allow to cook for several minutes. Place 1 tsp of filling in center of each ravioli circle. Bake in oven on 375′ for 15 to 20 minutes until golden and slightly crispy.These would be great served with guacamole and salsa!

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Savory Hamantaschen + One Decadent Chocolate Raspberry Hamantash! - Kosher In The Kitch!

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I adore Purim. Any holiday that encourages dressing up, eating large amounts of candy and drinking alcohol gets a thumbs up from me. I don't like to eat Hamantaschen though.

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Spanakopita (Spinach Triangles or Pie) Recipe : Food Network

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Spanakopita (Spinach Triangles or Pie) Recipe : Food Network

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Get Spanakopita (Spinach Triangles or Pie) Recipe from Food Network

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Caramel Apple Cider Floats | NeighborFood

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Caramel Apple Cider Floats | NeighborFood

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by
This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Summer may be ending, but that doesn't mean we have to stop eating ice cream. These Caramel Apple Cider Ginger Ale Floats are the perfect excuse to eat ice cream all season long.
Last year, the Mr. and I discovered apple cider and ginger ale taste really great together. I don't know why it took us 27 years to make this connection. It seems rather obvious in retrospect. Apples and ginger are always a winning combo, and what could be better than apple cider than apple cider + fizzy ginger pop?

Well, as it turns out, there is something better than apple cider and ginger ale. It's Apple Cider + Ginger Ale + Ice Cream + Caramel Sauce. In case the math got a little fuzzy there, the answer to that equation is "Holy Autumn Goodness."

I can hardly call this a recipe. It's more of a suggestion, and that suggestion is: make these as soon as possible. Play around with the ratios until you get the perfect balance between cider, ice cream, and ginger ale. If it takes you five tries, that's okay. I'll come drink the experiments if you need me to. All in the name of science, of course.

Let's talk caramel sauce for a sec. You can buy it from the store. Sometimes I do that. But I've never had a store bought sauce as amazing as this homemade Salted Caramel Sauce. It is the. best. And not terribly difficult to make either. You'll want to put an irresponsible amount of it on top of these floats. I know I did.

I hope you'll get a chance to enjoy these while it's still semi-warm outside, but if you're like me and ice cream makes up 20% of your diet on a year-round basis, you can enjoy these for months to come. I made these with plain ol' vanilla ice cream, but after the fact I realized I could have used Jeni's Salted Caramel Ice Cream. It's actually probably better I didn't think of this beforehand. That combo might have made my brain explode. Or maybe it would have made unicorns real. I guess we'll never know. Unless you try it. Which you should. Report back...that is, if you're still able to form words at that point.

Caramel Apple Cider Ginger Ale Floats #SundaySupper

For each float you will need:

2-3 scoops vanilla or caramel ice cream

Apple Cider

Ginger Ale

Caramel sauce (storebought or [url href="https://neighborfoodblog.com/2011/12/how-to-homemade-salted-caramel-sauce.html" target="_blank" title="How to Make Homemade Salted Caramel Sauce"]homemade[/url])

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Caramel Apple Cider Floats | NeighborFood

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by This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Summer may be ending, but that doesn't mean we have to stop eating ice cream. These Caramel Apple Cider Ginger Ale Floats are the perfect excuse to eat ice cream all season long.

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More by Dorie

Serve this easy cake plain, with ice cream and berries, or toast it and spread it with jam.

1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
3 large eggs
1 cup sugar
1/2 cup sour cream
2 tsp pure vanilla extract
1/2 cup flavorless oil, such as canola

1. Preheat the oven to 350ºF and generously butter an 8x4x2-inch loaf pan (6-cup capacity). In a bowl, whisk together the flour, baking powder, and salt.
2. Whisk the eggs, sugar, sour cream, and vanilla together until well blended. Add the dry ingredients and stir until smooth. Finally, pour in the oil and use the whisk to gently but thoroughly fold it into the batter.
3. Put the batter in the loaf pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up.

Serves 8. Per serving: 360 calories, 44g carbs, 5g protein, 18g fat, 85mg cholesterol.

More by Dorie

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More by Dorie Serve this easy cake plain, with ice cream and berries, or toast it and spread it with jam. 1 1/2 cups all-purpose flour 2 tsp baking powder 1/4 tsp salt 3 large eggs 1 cup sugar 1/2 cup sour cream 2 tsp pure vanilla extract 1/2 cup flavorless oil, such as canola 1.

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Beef and chicken quesadillas are so yesterday. Try Seafood Quesadillas for a filling and original taste!

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Top 1/2 toasted whole grain bagel with  1/2 small ripe avocado. Add a pinch of salt. If time permits, top with sliced hard boiled egg or grab a cheese stick for protein.

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Make this the night before and keep in the fridge. Spoon one cup plain yogurt into a small container with a lid. Top with a spoonful of honey or jam, any favorite fruit and granola or chopped nuts. Pop on the lid and take it to go.

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Stock the fridge with pre-grated cheese, pre-washed spinach/baby kale and whole grain tortillas. Cover a tortilla with greens, sprinkle cheese on top, and zap in the microwave until melted. Roll up and go.

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Mac and Cheese Tacos Recipe | BlogChef.net

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Mac and Cheese Tacos Recipe | BlogChef.net

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Mac and Cheese Tacos Recipe

The combination of macaroni and cheese and tacos is absolutely delicious. I got this idea when eating at a local buffet, after combining these two delicious meals into one, I just knew that I had to come up with a recipe of my own. This recipe is pretty basic and uses packet taco seasoning but the macaroni and cheese is completely is completely from scratch. I tried to make the amount of mac and cheese just enough for the tacos but you may have a little left over. You can top these tacos with any of your favorite condiments; salsa, guacamole, tomatoes, lettuce, and sour cream. If you are looking for something a little different, give this recipe a try. Enjoy.

Ingredients:
1lb ground beef
1 (1.25 ounce) packet taco seasoning mix
1 cup green onions (sliced)
hard taco shells
Macaroni and Cheese-
4 ounces uncooked elbow macaroni
1/8 cup butter
1/8 cup flour
¼ teaspoon salt
1 small dash black pepper
1 cup milk
1 cup shredded cheddar cheese

Cooking Instructions:

Step 1: In a medium skillet over medium high heat, brown ground beef. Drain off any excess liquid and stir in the taco seasoning mix and ¾ cup of water. Bring to a boil, reduce heat and simmer for 5 minutes (or until the ground beef is fully cooked), stirring occasionally.
Step 2: Meanwhile, cook elbow macaroni according to package directions. While the elbow macaroni is cooking, melt butter in a medium saucepan over medium heat. Stir in flour, salt and pepper. Cook for 2-3 minutes awhile stirring. Slowly add the milk and cook while stirring until the mixture becomes somewhat thick. Stir in cheese until melted. Remove from heat. Drain the elbow macaroni and add it to the cheese sauce. Stir to coat.
Step 3: Place a little of the taco meat into each hard shell taco and top with macaroni and cheese and green onions.
(Makes 4 Servings)

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Mac and Cheese Tacos Recipe | BlogChef.net

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The combination of macaroni and cheese and tacos is absolutely delicious. I got this idea when eating at a local buffet, after combining these two delicious meals into one, I just knew that I had to come up with a recipe of my own.

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spinach cheese bake recipe | jewish recipes | hanukkah recipes | passover recipes

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your online holiday recipes destination on the web for special occasion recipes and party recipes. Try one our spinach cheese bake recipe.

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Recipe archives for the Jewish Food Mailing List

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Recipe archives for the Jewish Food Mailing List

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Recipe archives for the Jewish Food Mailing List