ixed.
Stir in crushed cookies and remaining chocolate chips by
t fits well and is easy to serve.
Filling: Mix
n the refrigerator.
Some recipes call for the dough to
rownie on it. It's easy to over-bake the cookie
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
Arrange half the cookies in bottom of 9-inch square baking dish.
Combine cream and milk in large bowl; add pudding mix. Beat with electric mixer for 1 min, or until smooth. Pour over cookies.. Top with a layer of remaining cookies.
For the passion fruit icing, combine sifted powdered sugar, passion fruit pulp and butter in a small, heatproof bowl. Stir over a saucepan of hot water until icing is spreadable.
Spoon icing on top of cookie layer. Refrigerate overnight before cutting into bars.
Preheat oven to 350\u00b0F. Lightly grease and line an 8 inch square cake pan with parchment paper.
For the batter, melt butter and chocolate in a medium saucepan over low heat. Stir in brown sugar and vanilla and remove from heat. Add flour and eggs and beat with a wooden spoon until well combined. Stir in nuts and cookies.
Pour into pan and smooth the top. Bake 35-40 mins, or until firm. Cool in pan 5 mins then transfer to a wire rack to cool completely. Dust with cocoa powder or powdered sugar and cut into squares to serve.
Place cookies in a large resealable plastic bag. Lightly crush with a rolling pin into small pieces. Place in a bowl with condensed milk, 1 cup of the coconut and sifted cocoa powder. Mix well. Refrigerate for 10 mins, until slightly set.
Roll tablespoons of mixture into balls. Roll in remaining 1/4 cup coconut. Place on a lined baking pan and refrigerate for 30 mins, until set.
Divide the crushed cookies between 10 small glasses or jars. Beat the Nutella in a bowl to soften it. Beat the cream cheese in a separate bowl to soften it then gradually beat in the yogurt. Combine with the Nutella and mix well. Spoon into the glasses on top of the cookies. Crumble in the meringues. Add one cookie half to each glass then finish with the chocolate pieces.
Line 9 inch round cake pan with plastic wrap.
Arrange cookies in bottom of pan.
Spread ice cream over cookies.
Reserve 1/2 cup fudge sauce. Drizzle/pour remaining fudge over ice cream.
Mix candy into whipped topping. Spread over fudge sauce.
Drizzle remaining fudge sauce onto topping.
Freeze 4 hours or overnight.
Lift cake out of pan; peel off plastic wrap.
Let stand 10 minutes.
Top with additional candy, if desired.
Crush 9 of the cookies to fine crumbs in a
br>Frost with Quick and Easy Chocolate Frosting, if desired.
lended. Spread in pan. Sprinkle cookies over batter.
Bake 28
Heat oven to 350\u00b0.
Heat shortening and chocolate in 2-quart saucepan over low heat, stirring constantly until melted.
Remove from heat.
Stir in sugar, vanilla and eggs.
Stir in remaining ingredients except frosting.
Spread in a greased square pan (8 x 8 x 2-inch).
Bake until brownies begin to pull away from sides of pan (30 to 35 minutes).
Cool slightly.
Frost with Easy Chocolate Frosting.
Cut into about 2-inch squares.
Yields 16 brownies.
ooled brownies. Working one at a time, dip the ladyfinger cookies in
Brownies:
Preheat oven to 325.
Combine first 5 ingredients; stir well. Cut in shortening with a pastry blender until mixture looks like coarse meal. Place in an airtight container, store in a cool dry place, or fridge, up to 6 weeks. 14 cups.
To bake quick and easy brownies:
Combine all ingredients, stir until blended.
Spoon into greased and floured 8 inch square pan. bake at 350\u00b0F for 35-40 minutes. Cool and cut into squares. 16 brownies.
cups frosting.
Frost brownies and then cut into squares
reheated 350\u00b0 oven until brownies are firm to touch and
ith butter.
Combine crushed cookies and butter in a bowl