Posts Tagged ‘ baking ’

Baking: Oreo Chocolate Chip Cookies

While chatting with some friends last week, one mentioned a great treat that someone had brought to their latest party – and Oreo chocolate chip cookie. Oreo + chocolate chip cookies?  Sold!  So I found this recipe online, but modified it slightly.  And by slightly, I mean I subbed the chocolate chip cookie mix recipe, with readymade dough.   (Hey! New moms need all the help we can get!)  And you know what?  Most delicious cookies ever.

This is so simple to do, just wrap some cookie dough around a double stuf Oreo and smush the seams together.  Voila!

 Then just bake in the oven for 14 minutes at 350 degrees…

While keeping babycakes entertained….

And then take them out and enjoy.  I think that I put too much cookie dough around my Oreos.  Out of a 16.5oz tube of cookie dough, it only made 8 cookies, but I think you could strectch it a little more! 

What do you think?


Pound Cake Recipe

Because, yes, it’s that good. This recipe makes 2 9″x5″ loafs.  One for you, and one for a friend. 🙂  You can either wrap it in plastic wrap at room temperature (which will keep it good for 3-5 days) or wrap it tightly in plastic wrap, then aluminum foil and freeze for up to two months.  Enjoy! 🙂


  • Flour – 4 cups
  • Baking powder – 1 teaspoon
  • Salt – 1/2 teaspoon
  • Unsalted butter – 1lb or 4 sticks
  • Granulated Sugar – 3 cups
  • Eggs – 8, lightly beaten
  • Pure vanilla extract – 2 teaspoons
  • Heavy cream – 1/2 cup
  • Powdered sugar –  for dusting (optional)


Sift the dry ingredients

Position a rack in the middle of the oven and preheat to 325 degrees.  Butter two 9-by-5 ince loaf pans and line with buttered parchment paper.  Sift together the flour, baking powder and salt into a bowl


Make the batter

In a large bowl, using an electric mixer on medium speed, beat togther the butter and granulated sugar until fluffy and lightened in color, about 2 minutes.  Add the eggs, two at a time, beating well after each additon.  Mix in the vanilla.  On low speed, add half of the flour mixture and mix until incorporated.  Mix in the cream until blended.  Add the remaining flour mixture and mix just until a smooth batter forms.  Dived the batter evenly between the prepared pans.


 Bake the cakes

Bake until the top of each cake is golden and a toothpick  inserted into the center comes out clean, about 1 hour – 1 hour, 20 minutes.  Briefly cool in the pans for about 20 minutes.  Remove the cakes from the pans to cool completely.  Dust the top of cake with powdered sugar and slice to serve.

Pound Cake & Sisters

Today I had a lovely afternoon with my sister.We are such a great pair.  We decided to attempt a Williams & Sonoma recipe for pound cake, and then, their recipe for pound cake sundaes.  Umm…. it was one of the best ideas we’ve ever had. 

18 Pound Cake Sundae

We put the sundae in wine glasses and guzzled them down in seconds.  The pound cake was perfectly moist and sweet.  To die for.  And while we were wating for it to bake, we’ve already started a plan for tomorrow night after work….. strawberry shortcake!  I’m sure you’ll be seeing it tomorrow! 🙂