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Oreo Pudding Poke Cake

March 12, 2012 by 1 Comment

Jell-o Poke Cake has always been a New Year’s Day tradition for my family. My Mom would always make one for dessert that day. And the jell-o that my Mom used was almost always either raspberry or cherry jell-o in it. I normally like buttercream icing on my cake, but this is the one exception that I make. Because the cool whip on top of the poke cake is delicious! It just goes with it. So I don’t mess with it.

Now…I love cake. I love oreo pudding. Put the two together and I’m a happy camper! My sister actually emailed me a recipe that she came across that was for an Oreo Pudding Poke Cake. So when I saw it I knew that I had everything on hand so I made it.

Now the original recipe calls for a regular sized box of cake mix and two boxes of instant oreo pudding, but I wanted to half the recipe since I hadn’t made it before. And because having an entire Oreo Jell-o Poke Cake in my fridge wasn’t really the best idea.

[Adapted from this recipe]

INGREDIENTS

  • one 9 oz box Chocolate Cake Mix (this is the box that makes 12 cupcakes or an 8 inch cake)
  • Ingredients needed to make cake (usually eggs, oil and water)
  • one (4 oz.) package of Instant Oreo pudding
  • 2 cups milk (2% or higher)
  • Crushed Oreo Cookies (optional)

INSTRUCTIONS

Prepare the cake mix according to the directions on package. Bake in a well-greased 9×9 pan.

 

Start to make the pudding. In a medium bowl, add milk to the pudding mix and whisk until it’s a smooth consistency and the milk and mix are combined. Please note that it will be lumpy since there are oreo pieces in there.

Let pudding mixture sit for about 2 minutes. You want it to thicken slightly so it isn’t overly runny but not fully thickened into pudding.
When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or a straw (as seen above). Pour the pudding mixture over warm cake.

 

Allow the cake to cool for several minutes on the counter then put into the fridge to set up. About an hour.

I like to wait until the piece of cake is on the plate to top with Oreos, otherwise they’ll get really soft.


Top with Crushed Oreos and enjoy!

I thought that this recipe was pretty good! I think maybe the next time I may try mixing in some cool whip with the pudding mixture to “fluff” it up a bit, but it was good the way it was!

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Homemade Ice Cream Cake

January 23, 2012 by Leave a Comment

It’s not often that I have spare room in my freezer. So when I noticed that there was a little bit of room, the first thing that came to my mind was that I had to start trying to make Ice Cream Cake! Isn’t that the first thing that would come to your mind too? I didn’t follow any recipes or anything like that. There’s not a whole lot that goes into it. But the most important part of it is the center; the crunchy part! Wouldn’t you agree?

WHAT YOU’LL NEED

  • loaf pan
  • parchment paper
  • off-set spatula
  • half gallon of ice cream (if you are using two flavors, use half of each container)
  • hot fudge sauce
  • oreo cookies

ASSEMBLY

I decided that I was going to make mine in a loaf pan. It doesn’t take up a ton of room in the freezer and I figured it’d be easy to slice. So I started out by lining my loaf pan with some parchment paper. I cut a strip for it to go long ways, and then I cut another piece that would fit the other way. This way it would be easy to take it out of the loaf pan to cut.

I let the base flavor (chocolate) of my ice cream soften a bit before starting on the assembly of my ice cream cake. I wanted it to be easy to work with. I used a medium sized cookie scoop (you could use a regular ice cream scoop if you prefer) and scooped the ice cream out of the ice cream container and placed it in the bottom of the loaf pan. I placed one scoop right next to the other scoop so that they were closely touching. Once I was done that I took an off-set spatula and smoothed it all out so that it was a nice flat surface. You want the ice cream to come almost halfway up the loaf pan, but not quite all the way.

I don’t know about you, but my favorite part of the ice cream cake is the middle! I put some oreo cookies (maybe like 10 cookies?) into my Vitamix and broke up the pieces. I didn’t make it a fine crumb or anything. They were little round pieces of cookie. I tried getting it as close to those Dairy Queen “crunchies” as I could. It’s hard, though. I took half of the cookies and put them on top of your base layer. I pushed them in a bit so that they would stay kind of glue themselves to the bottom ice cream layer.

Next it was time for some hot fudge sauce! I recommend using some amazing homemade hot fudge sauce, and you can find the recipe here. Take some of your hot fudge sauce and drizzle it over the cookie pieces. It would be easiest to use a squeeze bottle, but make sure it can be heated up a bit so that it’s squeezable (recommendation: pancake syrup bottle that can be heated up!). If you can’t use a squeeze bottle then just take a spoon and lightly drizzle it over the cookie pieces. Once you have an even layer of hot fudge on top of the cookies, take the rest of your cookie pieces and place them on top of the fudge sauce. Push down a bit to make sure it sticks to the fudge sauce.

Take your top flavor of ice cream (in my case it was cookies n cream) and scoop the ice cream and place it on top of the cookie mixture (just like how you did it for the base). You want to make sure you cover the entire cake. Once that’s done take your off-set spatula (rinsed off, of course!) and smooth out the top. Do not cover it yet; place in the freeze for about 30 minutes and let it firm up a bit before covering.

After it’s firmed up a bit, cut a piece of parchment paper that fits right on top (so the length of the loaf pan) of the cake. Then take some saran wrap and wrap up the loaf pan and place in the freezer.

I know that Dairy Queen does that whippy icing on top, but I’m not a fan of that so I left it off. But if I were making a round ice cream cake for someone’s birthday I would probably pipe some real buttercream icing around the edges.

TRIAL & ERROR

Now on my first trial run of this ice cream cake when I was making the middle layer, I combined my hot fudge sauce and the oreo crunchies. That didn’t really turn out all that well. When we went to eat the ice cream cake the center was quite hard. So this is when I knew I had to go back to the drawing board to find “the perfect recipe.”  Don’t get me wrong, we ate that ice cream cake! But I knew it needed work.  So then I tried doing the cookie/fudge/cookie layer in between the two flavors of ice cream and that worked out so well. It was not hard and it had the right amount of hot fudge to go with the cookie pieces. I was so pleased with how it came out!

This is probably as close to Dairy Queen’s ice cream cake that I’ll get without buying a cake from them. I’m pretty happy with how it came out. There are so many different flavors you can use! I really want to try cake batter flavored ice cream with the chocolate ice cream.  I also plan on experimenting with middle layers – like perhaps a brownie batter middle layer. How amazing would that be?!

 

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Cupcake Emergency

August 30, 2011 by 1 Comment

So as I already mentioned, Hurricane Irene came through and kept everyone indoors all weekend long. I decided that I was going to get a little bit of baking in while I had the chance. I had a few cupcake flavors I wanted to try out, so that’s exactly what I did! After all, we were in a Cupcake Emergency!

I baked up some Chocolate Cupcakes…

+

And I made my Basic Buttercream…

I wanted to do a few different flavors of Buttercream, so I divided up the Basic Buttercream and went to business!

I took some Oreos and threw them in Vitamix. I had Oreo crumbs that were nice and fine. So I decided to do a Cookies N’ Cream Buttercream.  Vanilla Buttercream + Oreo Crumbs = YUM!

Chocolate Cupcake; Cookies N’ Cream Buttercream

I still had some of the fine Oreo crumbs leftover, so I decided that I wanted to do a Chocolate Buttercream dusted with Oreo Crumbs. So I added in some Penzeys Natural Cocoa Powder and a very small sprinkle of Williams-Sonoma Espresso Powder.  And let me tell you – between these two ingredients, the Buttercream comes out oh so chocolatey. The Epresso Powder really enhances that rich chocolate flavor.

Chocolate Cupcake; Chocolate Buttercream; Oreo Crumbs

Mr. Curly Fry loves Kit Kats, so I wanted to incorporate those into a cupcake. So I used the Chocolate Buttercream. Talk about a Chocolate overload. But in a good way!

Chocolate Cupcake; Chocolate Buttercream; Kit Kats

I had some Chocolate Chip Cookie Dough in the refrigerator so that inspired me to make a Chocolate Chip Cookie Cupcake. When I was making the Cupcakes, I put some Chocolate Chip Cookie Dough in the center of the cupcake and baked it. So there’s chocolate chip cookie baked in the center of these bad boys!! Then I topped it off with Chocolate Buttercream and garnished it with a freshly baked chocolate chip cookie.  How can you go wrong with that?

Chocolate Cupcake with a Chocolate Chip Cookie filling;
Chocolate Buttercream; Chocolate Chip Cookie garnish

Last, but certainly not least! I wanted to do a Peanut Butter Buttercream. Is there really a better combination?! Peanut Butter + Buttercream = Heaven! This was my favorite cupcake of the day…the Chutter Butter! The Peanut Butter Buttercream was so creamy and smooth…it had my taste buds doing back flips! I seriously could have sat there with a spoon if I had any extra Buttercream left!

Chocolate Cupcake; Peanut Butter Buttercream; Nutter Butters

What flavor of Buttercream would you like to see spotlighted here on the blog?! 

 

 

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5 Ingredient Friday: Cookies & Cream Pudding

July 1, 2011 by 1 Comment

This week’s 5 Ingredient Friday is something that is quick and easy to put together! It’s a great go-to dessert for the summer when it’s hot and you don’t want to turn on the stove or oven.  I love all things Cookies & Cream, so I love this Cookies & Cream Pudding! It’s just something that I threw together in a pinch one time when I knew I wanted something for dessert, but didn’t want to bake anything.


Ingredients

  • 1 box Chocolate Instant Pudding (any size, I only had a 5.1 oz box on hand)
  • 1 box Vanilla Instant Pudding (I used a 3.4 oz box)
  • Milk
  • 10 – 12 Oreos
  • Cool Whip

Preparation

Make the chocolate instant pudding according to the directions on the package. Refrigerate until ready to use.

Make the vanilla instant pudding according to the directions on the package. Refrigerate until ready to use.

Put the oreos in a food processor or a blender (my Vitamix worked great for this!)

Blend until they are fine crumbs.

This is what it should look like

Reserve 1/4 cup of the oreo crumbs to use when you put everything together.
Right before serving, mix together the vanilla pudding and the rest of the oreo crumbs.


Shortly before you’re ready to serve the dessert, take the chocolate pudding, vanilla + oreo pudding, oreo crumbs and cool whip and layer them in a dessert dish or parfait glass.  I spooned in the chocolate pudding, then oreo crumbs, then Vanilla + oreo pudding, then cool whip, chocolate pudding, vanilla + oreo, and cool whip. I sprinkled the oreo crumbs on top.  You can do it any way that you want – be creative!


Here’s what the middle looks like:


You can get creative! Use different flavors of pudding. I think a butterscotch pudding would be good with vanilla! Then you can add in some chopped up Heath bar or something like that. Or if you have some fresh raspberries on hand, that would be very good paired with vanilla and lemon pudding!

 

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