Cookie and Cream Cheesecake Brownies

Cookie and Cream Cheesecake Brownies

Hello dearest readers!

Hope you had a great week!

I have another Cookie and Cream (Oreos) recipe for you. As I said a few times already, I’m not a big fan of cheesecake. You’ll see them eventually on my blog because my man likes them, but me, I’ll politely decline a cheesecake offer! But brownies with cheesecakes aren’t in the same category! Oh no, first it’s brownies people, who doesn’t love them (ok I’m sure there’s some people out there who doesn’t like brownies, I love you guys anyway)? Second, there is not as much cheese as there is brownie so it tends to taste less like cheese. Finally, well it’s just yummy like the  Marbled Peanut Butter Cheesecake Brownies I made a while back and these super extra yummy Cookie and Cream Cheesecake Brownies. 

I hope you enjoy!

Cookie and Cream Cheesecake Brownies

Cookie and Cream Cheesecake Brownies
Recipe adapted from Grace’s Sweet Life and Sweet Peas Kitchen  

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup + 2 tablespoons unsalted butter
  • 8 ounces good quality bittersweet chocolate, finely chopped
  • 2 ounces unsweetened chocolate, finely chopped
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 package (8 oz) cream cheese, softened
  • 3/4 cup powdered sugar
  • 2 teaspoons vanilla
  • About 12 Oreo cookies, chopped (feel free to add more!)
  1. Preheat oven to 350° F. Butter and line a 11 x 7 x 2-inch baking tin with parchment paper, leaving a 1-inch overhang on the two longer sides.
  2. Mix the flour and the salt in a small bowl.
  3. Melt the bittersweet and unsweetened chocolate and butter in a heatproof bowl set over a saucepan of simmering water at low heat, making sure the bottom of the bowl does not touch the water. Remove from heat and allow the chocolate mixture to cool to room temperature, about 10 minutes.
  4. Meanwhile, in a medium bowl, beat together cream cheese, powdered sugar and 2 teaspoon of vanilla until combined.
  5. Add sugar to the cooled chocolate mixture and stir until combined well.
  6. Add the eggs, one at-a-time, stirring until smooth after each addition. Add 1 teaspoon of vanilla.
  7. Gently fold the flour mixture into the chocolate mixture.
  8. Pour half the batter into the prepared baking tin and smooth the batter to the edges with an offset spatula. Add the layer of cheese mixture. Add the remaining brownie batter. Top with chopped Oreos.
  9. Bake until a cake tester inserted in the centre comes out with a few moist crumbs attached, about 35 minutes.
  10. Remove from oven and transfer to a wire rack. Cool completely in the tin.
  11. Run a thin knife around the edges of the pan. Using the paper overhang, carefully lift the brownies out of the pan. Cut in squares.

Cookie and Cream Cheesecake Brownies

Cookie and Cream Fudge

Cookie and Cream Fudge

Hello 😀

School is over and I can bake!!!! I can also de-stress and relax (well, as much as you can relax in the Holidays). A couple of fudge recipes were waiting in my To Do List  and Christmas is the best time to make them (as you may see, the last 3 posts are fudges and there is still about 10 other fudge recipes I haven’t tried yet!). So here are the cookie and cream fudges. They are divine but you have to like white chocolate !

Cookie and Cream Fudge

Cookie and Cream Fudge
Recipe adapted from Eagle Brand

  • 18 oz. white chocolate
  • 1 (14 oz.) can Sweetened Condensed Milk
  • 1 tsp vanilla extract
  • 1/8 teaspoon salt
  • 3 cups (about 20 cookies) oreos, coarsely crushed
  1. Line an 8×8 inch pan with parchment paper, leaving an overhang on both sides. Set aside.
  2. On a double boiler, melt white chocolate with sweetened condensed milk and salt.
  3. Remove from heat, add vanilla and cookies.
  4. Pour in prepared pan and chill for 2 hours. Remove from pan using the parchment paper overhang. Cut into squares.

Cookie and Cream Fudge

Turtle Mousse Cups

Hi everyone!

Hope you are doing well 😀

This week I wanted to do a dessert inspired by the Turtle chocolates (mostly because I have so many pecans at home!). About every step of this recipe went wrong but fortunately they turned out very yummy at the end!

For one, I completely messed up the first caramel mousse I tried (recipe from Leite’s Culinaria)! It tasted good but looked disgusting! Must go with my inability to do caramel! The second recipe, the one you see on the photo was delicious even if it didn’t taste a lot like caramel and didn’t have a mousse texture! I must have done something wrong like, for example, not respecting the amount of sugar 😉

Then I had trouble with my crust (getting them out of the tin), and then with my caramel drizzle and finally, OH! Chocolate drizzle went perfectly well (and chopping pecans too!) ! 😉

It was very good anyway! Maybe you’ll be luckier than me! Enjoy!

Turtle Mousse Cups

Turtle Mousse Cups
Inspired by A Subtle Revelry 
Yield 12 cups

Chocolate Crust
From Love and Olive Oil

  • 1 1/2 cups chocolate cookie crumbs
  • 6 tablespoons unsalted butter
  • 1 ounce dark or semisweet chocolate, chopped (I just had unsweetened chocolate so I added 2 tablespoons of sugar)

Microwave butter together with chocolate until chocolate is melted and smooth, stir occasionally. Add to cookie crumbs and mix with a fork or a food processor.

Firmly press crumb mixture into the cups of a muffin tin (12 muffins). Press the crust firmly into the bottom and sides of the pan. Refrigerate for at least 30 minutes to allow the crust to set. I had trouble taking them out of the tin, just run a little hot water under the tin, pat a little and they will come out. They are delicate so be gentle 😉

Caramel Syrup (you need 1/4 cup of this syrup for the mousse recipe)
From Sugarlaws

  • 2 cups sugar
  • 1/2 cup water
  • 1 cup water

In a small saucepan, mix 1/2 cup water and sugar together, then turn on heat to high. Cook until mixture is amber.

When color is achieved, cover the saucepan with tin foil and make a small hole in the cover. Pour 1 cup of water through the hole. After the caramel stops exploding, whisk over medium heat until the consistency is even and syrup has reduced slightly. Set aside and allow to cool.

Caramel mousse
From Sugarlaws

  • 1 cup heavy cream
  • 1/3 cup sugar (I put 4 tablespoons, but don’t do it even if it will be very sweet!)
  • 1 vanilla bean, seeds scraped out (I used about 1 teaspoon vanilla extract)
  • 1/4 cup caramel syrup at room temperature

Whip the seeds of the vanilla bean and heavy cream until the cream holds soft peaks.  Fold the caramel syrup into the whipped cream gently, until evenly combined.  Refrigerate to chill for at least 2 hours.


  • Pecans, chopped
  • Caramels or caramel sauce
  • Milk Chocolate Chips

(Go according to your taste for the amount of garnish!)

Pipe the mousse in the 12 cups. Add pecans on top. Drizzle with melted chocolate and melted caramels or caramel sauce.

If you melt caramels, microwave them with a little cream. Stir until smooth and runny enough to drizzle.

Turtle Mousse Cups

Cookie and Cream White Chocolate Mousse

Cookie and Cream White Chocolate Mousse

Hey everyone!

Hope you are all having a great time, at work, at school, at home, etc 😉 I cannot say I’m having that great a time this week but vacations are coming. 😀 I’m going to see the ocean for the first time in my life!!! I guess at 26 it’s not too early 😉 Punta Cana here we come!

This mousse was inspired by a delicious dessert we ate at Disney World, the Oreo Bon Bons. Apparently it’s one of their signature desserts and it’s available at The Cape May Cafe only (Beach Club Resort). It was very good and this mousse is too! But I found that it’s better the day after you make them!

Cookie and Cream White Chocolate Mousse

Cookie and Cream White Chocolate Mousse
Adapted from Pastry Pal 

1/2 cup milk
6 oz white chocolate, chopped
1 teaspoon powdered gelatin
2 tablespoons water
3/4 cup heavy cream
9 whole Double Stuff Oreo cookies (you can go with simple, but, you know, it’s not the same 😉 )
6 Oreo cookies crumbled (without the stuff, 12 cookies in fact)
9 tiny Oreos and about 1/2 cup whipped cream to garnish

1. Prepare the mousse collar. Cut 9 pieces of wax paper of approximately 6.5 inches (16 cm) by 4 inches (10 cm). Place each Oreo Cookie in a pan line with parchment paper. Wrap a waxed paper collar around the base of each Oreo, keeping bottom flush with baking sheet (Example with Neapolitan Mousse). Secure each collar with tape. Try to make them very tight because the mousse will be runny when you pour it.
2. Bloom the gelatin. Sprinkle the gelatin over the cool water and allow to bloom
3. In a saucepan, simmer the milk. Add the gelatin and let it dissolve.
4. Pour the gelatin/milk over the white chocolate. Whisk it up until smooth.
5. Whip the cream to soft peak stage and fold a third of it in the chocolate to lighten. Fold the remaining cream and add the cookie crumbs.
6. Pour over each Oreos using a funnel.
7. Refrigerate until set then garnish with whipped cream and a tiny Oreo.

Cookie and Cream White Chocolate Mousse

Mousse au chocolat

Cookie and Cream Cupcakes

Cookie and Cream Cupcakes

Hey guys,

How are you? I have to share this, made the geeky me laugh so much 😉

From Cafe Press Website

Here is one of the cupcakes I told you about in my last post. Cookie and Cream cupcakes are very popular around the Web and I had to indulge 😉 This is totally worth it. Moreover it’s Oreo’s 100th birthday, Happy Birthday Oreo. Oh and I think I’m not buying simple cream Oreo anymore, double cream rules 😉


Cookie and Cream Cupcakes
For the cake, I just did a chocolate cake, my Go-to recipe for now being Sing For Your Supper’s perfect chocolate cake. You should totally try the chocolate frosting too, it’s A-MA-ZING 😉 You could also decide to do a vanilla cake stuffed with Oreo chunks or with a whole Oreo 😉 (too many wink emoticons!).

Frosting from Bakerella

1 cup shortening
1 lb. powdered sugar
1 teaspoon vanilla
3-6 Tablespoons milk
4 or more teaspoons Oreo cookie crumbs

  • Beat the shortening in a mixer until smooth.
  • Add vanilla and mix until combined.
  • Add the powdered sugar in three additions, scraping down the sides after each addition.
  • Add a Tablespoon of milk at a time and mix together until you achieve the consistency you like.
  • Add the cookie crumbs and mix until completely combined.
  • Frost the cupcakes and insert half a cookie on top of each cupcake.

Another picture with a sneak peak of one of the next posts 😉