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12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, melted
Filling:
1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
Credit: Karen
In our second entry, we pay tribute to the world's greatest hazelnut spread, the divine goodness that is Nutella. Pronounced "new-tell-uh", say it like you mean it. Not only does it taste fantastic straight out of the jar, it makes for stunning cake ingredient as well.
Credit: Jason
Right in time for the Christmas season, I present to you one of the best Christmas or winter comfort food that you can prepare in just minutes for the holiday season. Enjoy!
Credit: Ryan
2 sticks or 1 cup softened butter
3/4 cup packed light brown sugar
1 cup sugar
2 large eggs
1 tablespoon vanilla extract
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 package Oreo cookies
3 tablespoons unsalted butter, melted
Preheat oven to 350 degrees.
Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla in a separate bowl mix the flour, salt and baking soda.
Slowly add to wet ingredients along with chocolate chips until just combined.
Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo cookie, take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough.
Place onto a parchment or silpat lined baking sheet, and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
Credit: Gerard
3 cups all-purpose flour
2 1/2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups milk
1 cup butter, melted
4 tsp. honey
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips
Preheat oven to 325 F degrees. Grease and dust two 8-inch or 9-inch cake pans with cocoa powder. Set aside.
Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined. Fold in the semi-sweet chocolate chips. Pour in the batter into prepared cake pans. Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and wait for about 10 minutes to remove from cake pans and place on a cooling rack. Allow to cool completely before decorating.
Place the first cake layer on a plate or cake circle. Lightly drizzle with liqueur. Spread an even layer of frosting. Place the second cake layer on top of the frosting. Lightly drizzle with liqueur. Cover the sides and top of the cake with frosting. Cover the sides of the cake with semi-sweet chocolate chips and cover the top with assorted chocolate candies. Drizzle the melted chocolate all over the top of the cake and let it drip down the sides of the cake.