Oreo Brownies

I think I cut them too early, they looked so good we could wait!

Okay did you ever think Brownies could get even better?  Okay Brownies are fabulous and if you don't like them you need a head check.  I've seen this concoction everywhere!  Oreo Brownies!  Seriously?  Yes, they are awesome.  Now I love Oreos, but I can do without the middle cream mixture.  I know that's what makes an Oreo.  I'll peel off the cream and eat the cookie parts.  But I do love dipping the whole cookie in milk.  Yum!  So in any case I found that putting Oreos in Brownie batter is well, AWESOME!

I've decided to try this concoction out using my own brownie recipe that you can find by clicking HERE.  However, Betty Crocker has an awesome Fudge Brownie mix and you can use it if you're in a pinch or do not want to make your own brownies.

Now, you know most people will bake their brownies in a 9x13 pan.  No no no, don't do it this way.  It makes them too thin.  Either use a Brownie Pan, which looks like THIS an 11x7 pan, or use an 8x8 or 9x9 square pans.  These make the perfect Oreo Brownie or Thick Brownie.  If you do use a 9x13 pan.  I use 2 Brownie Mixes or 2 recipes of my own Brownie recipe.

Make recipe according to package directions or recipe.  Add half of the batter in a greased and floured pan or line bottom of pan with parchment paper for easy removal.  Add the Oreos on top of batter.  Then add second half of brownie batter smooth out the batter.  Bake according to directions or until toothpick inserted in middle comes out clean.  Do not over bake.

This was one very decadent brownie bite!  Yum!

PS:  You can use any type of Oreo you want, Chocolate Cream, Peanut Butter and Mint.


AGAIN, HERE is the RECIPE for my Brownies.


Don't be like me though, I sifted some powdered sugar on top of the brownies, apparently my husband doesn't like this.  Oh well, but that didn't stop him from eating them!

Sweet Dreams,
Annamaria

  

La La Lemon Blueberry Cake

Here is an addition to my La La Lemon Recipes.  I love making this cake.  Pretty much it can be made into cupcakes, bundt cake, layered cake or pound cake loaves.

It's very lemony and the addition of the blueberries are delicious.  You can also add or substitute with Rasberries.  If you were to top this yummy cake, a perfect simple whip cream would be a great finishing touch!

I made these and gave one of the to my mom.  She loves it and it's pretty popular with family.  I usually make it into a bundt cake but this time I did loaves and gave them as gifts.

When I need to make something quick I will use Betty Crocker's Lemon Cake Mix and add things in.  You can certainly make your lemon cake from scratch which I will also add to this recipe if you want to make the cake from scratch.  Either way they are delicious.  I know sometimes people scoff at the fact of using cake mix but I find nothing at to do it.  They are what you need all in a box.

From scratch recipe is at the bottom of page.

La La Lemon Blueberry Cake
1 box Betty Crocker Lemon Cake Mix
1 cup of water
1/2 vegetable oil
4 eggs
1 (4 serving box) of Jell-O instant lemon pudding mix
1 box of fresh blueberries

Preheat oven to 325'F

Mix all dry ingredients and wet ingredients. Mix on medium speed until well incorporated.

   

Toss Blueberries in a separate bowl with about 3/4 of a cup of flour until completely dusted then add it all to the bowl with the batter. (Coating berries with flour helps to prevent the berries to sinking to the bottom of the cake.)

 

Fold berries into cake batter.

Pour into a greased and floured loaf pan that is lined on the bottom with parchment paper and top of the batter with blueberries.

   

 Bake for 25-40 minutes or until toothpick inserted comes out clean.

   

Cool in pan before removing cakes. Dust with powdered sugar. These loaves are wrapped in plastic wrap in the photo to give. 

 

Slice and serve. Either frost in whip cream or serve slices with a dollop of whip cream. **If you want to make them into cupcakes, bundt pan or layered cake, bake according to package directions. The cooking time may vary from pan finish and ovens. I think my oven tends to be on the hotter side.

From Scratch Lemon Cake

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 2 1/2 cups granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 1/3 cup grated lemon zest (6 to 8 large lemons)
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F. Grease and flour 2 loaf pans. Line the bottom with parchment paper.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. 

CONTINUE THE RECIPE FROM ABOVE TO ADD BLUEBERRIES.

Divide the batter evenly between the pans, smooth the tops, add blueberries on top and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

When the cakes are done, allow to cool. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan.

This is a delicious summer dessert but I have made this anytime of the year. This is perfect for Lemon Lovers! 

Enjoy and Happy Summer Solstice! 

Annamaria

   

La La Lemon Almond Tea Loaf

One thing I can say is nothing shows more of your appreciation of friendship and love than baking something for someone when they need a little lift, a little help or just because.  When I knew my friend's father was having heart surgery and knew he loves lemon, I thought this would be a great way to say Get Well.

Be prepared to fall in love with this recipe.  I love love love Almond Paste and it was just a perfect addition to lemon.

La La Lemon Almond Tea Loaf
3/4 cup sifted pastry or cake flour 
1/2 teaspoon baking powder 
1/8 teaspoon salt 
5 large eggs, at room temperature, lightly beaten
1 teaspoon vanilla extract
7 ounces (3/4 cup) almond paste, at room temperature 
1 cup granulated sugar 
8 ounces (2 sticks) unsalted butter, at room temperature, cut into 16 pieces
1 tablespoon finely grated lemon zest 

Lemon Glaze
3/4 cups sugar
6 Tablespoons Lemon juice

Position a rack in the lower third of an oven. Preheat to 350°F. Lightly butter and flour a 9x5-inch loaf pan; tap out the excess flour.  (I even line the bottom of the load pan with parchment so that it ensures perfect release from the pan)

Zest a good size Lemon enough to get about 1Tablespoons of Lemon Zest.

Sift together the flour, baking powder and salt twice. Set aside. 

In a small bowl, combine the eggs and vanilla. Whisk to just combine. Set aside.

In the bowl of a stand mixer using the paddle attachment, beat the almond paste on low speed until pea-size crumbs form, about 30 seconds to 1 minute. 

Slowly add the granulated sugar in a steady stream and beat until incorporated. This should take about 2 to 3 minutes. If you add the sugar too quickly, the almond paste won't break up as well. 

On low speed, beat in the butter, tablespoon by tablespoon. This should take about 1 minute. Scrape down the sides of bowl. 

Increase speed to medium and cream the mixture until lighter in color and fluffy in appearance, about 3 to 4 minutes.

Still on medium speed, slowly pour in the eggs, cautiously at first, tablespoon by tablespoon. After each bit of the eggs have been absorbed, add more. If at any time the mixture appears water or shiny, stop the flow of eggs and increase the speed until a smooth appearance returns. Then decrease the speed to medium and resume adding the eggs.

Continue to cream, stopping the mixer to scrape down the sides of the bowl at least once, until the mixture appears fluffy, velvety and white, and has increased in volume. Including the time to add the eggs, this should take about 2 to 3 minutes.

Spoon the batter into the prepared pan and smooth the surface gently with an offset spatula.   I sprinkled some leftover zest on top.

Bake until a toothpick inserted into the center of the cake comes out clean and the top springs bake when lightly touched, about 45 to 50 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 5-10 minutes. 

What a great golden looking bread cake!

Make the glaze while the cake is cooling in the pan...


In a bowl, stir together the sugar and lemon juice until smooth. Set the wire rack over a sheet of parchment paper or foil to catch any drips of glaze. Invert the loaf pan onto the rack and lift off the pan. Using a pastry brush, generously brush the entire warm cake with the glaze. Let the cake cool completely on the rack, at least 3 hours, or until the glaze has set.


The cake is fragile when warm so don’t try to move it. When the cake is cool, gently transfer it to a serving platter.  Serve at room temperature.


It's been so hard to meet up to give it this to my friend, so as with any cake or breads you can freeze it by wrapping it in the package, then plastic wrap it a few times and then cover in foil and freeze up to 3 months.


I froze the package and yet I am keeping it the freezer, I've decided to make it again for my friend when I know it's time to see her again.  Which is this week no matter what!  But I did package up the bread in with wax paper, some ribbon that I made previous and will unfreeze when I have company but I am sharing the recipe with you.  Just add a little note card for Get Well and you have a sweet gift.


This is definitely a great treat.  The comforting taste of almond and lemon go so well together.  I was infatuated with the smell filling up my home!


PS:  I couldn't help but know that this tastes absolutely awesome with a schmear of Seedless Rasberry Jam/Preserves!


Enjoy!
Annamaria