Double Fudge Double Stuffed Oreo Cookies

Double Fudge Double Stuffed Oreo Cookies

Double Stuffed Oreo Marshmallow Cookies

Let me start by saying Oreos might be one of the most addicting things in the world. When I was younger my family use to get the 10 sleeve packs from Costco, and I would demolish them in one sitting every time. It is basically next to impossible for something to have Oreos in it and taste bad. These cookies were of the double stuffed variety and I added marshmallows for extra gooeyness! When I got one taste of the batter I knew these were going to be irresistible.

Double Fudge Double Stuffed Oreo Cookies

Now that I’ve hyped these up enough lets get to the cooking. I adapted this recipe from How Sweet it Is, and I must say hers are much more aesthetically pleasing, but it’s what’s inside that counts right! After cooking these, I learned why cookie dough should be refrigerated sometimes, what folding things into batter means, and how to properly cream butter. I didn’t do a single one of these when I made them. I generally look at what a recipe asks for, add or subtract stuff and do my own thing. I mean I’m a man, we don’t ask for directions right?

Ingredients

Source: How Sweet It Is

  • 1 cup butter (room temperature)
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup cocoa powder
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup crushed Double Stuffed Oreo cookies
  • 3/4 cup small marshmallows
Instructions

In a large bowl, cream the butter, sugar, eggs and vanilla together until light and fluffy. Next, mix in the cocoa powder, flour, salt and baking soda until combined. Once all the ingredients are combined, fold the Oreos, chocolate chips and marshmallows into the batter. (I had no idea what fold meant so I just mixed them all together and that’s probably why mine don’t look quite as tasty.) Refrigerate the batter for 2-4 hours. Preheat oven to 350 F, roll batter into balls (or use an ice cream scooper) and place on a baking sheet. Bake for 11 minutes, let cool, serve and enjoy!

Double Fudge Double Stuffed Oreo Cookies

Beats

Some great house from Grum.

Mashed Sweet Potatoes with Herb Cream and Chives

Mashed Sweet Potatoes with Herb Cream and Chives

Mashed Sweet Potatoes with Herb Cream

Who doesn’t love mashed potatoes? I grew up as a meat and potatoes guy, so when I was asked to make mashed potatoes for Thanksgiving how could I say no. I was given this Williams & Sonoma recipe which only called for russet potatoes but I adapted it by splitting it with half yams (sweet potatoes work great to). In the last two years I have been slowly convincing my family to make the switch from russet to sweet potatoes and yams for their superior health benefits. Sweet potatoes and yams are high in fiber, Vitamin A, potassium and other antioxidants while tasting better (IMO). My family really liked this recipe with the addition of the yams giving it a slightly sweeter taste.

Mashed Sweet Potatoes with Herb Cream

Ingredients

Source: adapted from Williams & Sonoma

  • 1 lb yams or sweet potatoes
  • 1 lb russet potatoes 
  • Salt
  • 2 tbsp Chives chopped
  • Pepper to taste

Cream ingredients

  • 3/4 cup Cream
  • 1 Shallot thinly sliced
  • 1 small Thyme sprig
  • 1 small Rosemary sprig
  • 1 Bay leaf
  • 1/2 tsp Peppercorns
  • 1/2 tsp Garlic minced
  • 4 tbsp Butter diced

Mashed Sweet Potatoes with Herb Cream

Instructions

Skin each of the potatoes, then cut them into 2 inch pieces and place them into a pot. Fill the pot with water until 2-3 inches of water are covering the potatoes and add a liberal amount of salt. Bring the water to a boil, reduce to medium low and cook for about 15 minutes or until tender. Put the potatoes in a colander to drain water and then return them to the pot. Mash the potatoes.

While the potatoes are cooking add the cream, butter, rosemary, thyme, garlic, bay leaf, peppercorns and shallot to a small saucepan. Bring to a simmer on medium high, once the cream starts to simmer reduce to medium and cook for about 10 minutes.

Add the cream and chopped chives to the mashed potatoes in small doses and stir continuously until there is no more cream and the potatoes are smooth and creamy. Transfer the potatoes to a serving bowl and enjoy.

Mashed Sweet Potatoes with Herb Cream