must.love.frosting

There’s a reason I decided to call this post must.love.frosting.

And that reason is must. love. food.

You see … I’m the host of a new tv show on Rogers TV … and it’s called must.love.food.

I think I’m still a little gobsmacked that this is really happening.

You might wonder … “why in the world is Lynne talking about frosting???”

I got to hang with my friends Derick and Lois on Daytime Ottawa today, and while we debuted a clip for must.love.food. we also made some frosting.

But not just any frosting.

We made oreo frosting.

Holy mother of pearl.

I love it so much I’ve made it 5 times in the last 10 days … it all started with a visit to always with butter.  There was a recipe for  oreo frosting that … well it made me stop in my tracks.

First off … it’s oreo frosting.

Nothing wrong with that.

Second of all … it’s super simple.

All you need is a food processor, some oreos, butter, powdered sugar, vanilla, salt and cream.

And lastly … IT’S OREO FROSTING!!!!!!!!

(check out the segment here)

As I said on Daytime – this frosting is probably one of the easiest things to make … EVER.  Plus it packs a HUGE punch … which means with very little effort you will impress just about anyone who tries it.

It even smells good.

A million sighs of happiness.

oreo frosting

ingredients:

1/2 package (2 sleeves – about 25 cookies), oreo cookies

1 c. butter, at room temperature

1 tbsp vanilla

couple pinches of salt (to taste)

5 – 6 tbsp cream

4 c. powdered sugar

Grab your food processor and dump the oreo cookies into the bowl.  Pulse until you get a fine crumb.

Baker’s note: It’s important to pulse the cookies first … otherwise they won’t get quite fine enough … and you’ll end up with some larger pieces … which make trying to pipe a cupcake pretty frustrating.

Ok … so the cookies are all crumbly … now toss in the butter (in cubes) and the splash of vanilla.  Add a pinch of salt and then half the powdered sugar.

Turn on the food processor … and let it go.

Add a little of the heavy cream … you’ll see that the batter starts to come together.  Turn it off and add the rest of the powdered sugar.

Turn the food processor back on.  Keep mixing it and adding a little bit of cream (as needed to get the texture you want).

I found that the frosting was a little warm once it was finished … so I put the bowl in the fridge for a few minutes and let it cool a little.  Then I filled my piping back … and went wild.

Oh … and if you’ve noticed that the cupcakes in the picture above are not the same ones as I made on Daytime … it’s true.  They aren’t.  I’m saving that recipe for the must.love.cupcakes episode :0)

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extreme rocky road brownies

Sometimes all you want is a bite of gooey brownie goodness. 

But then again …

Sometimes mini marshmallows are exactly what you’re craving.

Or maybe it’s pecans you’re after?

Wait.  I think we just added some toasted coconut to the mix.

And don’t forget tart dried cherries.

When you’re craving all of those things … make my extreme rocky road brownies

Oh yeah … and don’t forget the oreo cookie base.

HA!

That was a surprise eh?  You probably weren’t expecting me to add an oreo cookie base to brownies that are already chock full of chocolate, marshmallows, coconut, pecans and dried cherries?

Well … sometimes you just need to go all the way … and these brownies are all about being extreme.

I have to admit.  These are pretty stellar.  I’d been craving a rocky road brownie for a while … but wanted something a little different.

That’s when I came across Lisa Yockelson’s original rocky road mud bars in chocolate chocolate.  

It looked good.

Oreo base.  Chocolate chips.  Walnuts.  Mini marshmallows.

Only … I like pecans.  And I heart toasted coconut.  And I’m a little obsessive about dried cherries.  Add those things to the chocolate chips, mini marshmallows and oreo cookie base and I figured I had a real winner of a brownie.

I was right.

It’s a pretty easy recipe to follow.  Mostly it’s all about melting, whisking and then stirring.  

You can skip the oreo base if you want … but really … I wouldn’t recommend it.  These brownies are good.  Really good.  Trust me.  Once you make these … you might never go back to a regular brownie.

oreo chocolate cookie base

ingredients:

8 tbsp butter, melted and cooled to tepid

half a package oreo cookies, processed to crumbs

extreme rocky road brownie layer

ingredients:

1 1/4 c. flour

1/4 c. cocoa powder

1/4 tsp baking powder

1/4 tsp salt

3/4 c. semisweet chocolate chips

1/2 lb. butter, melted and cooled to tepid

6 ounces semisweet chocolate, melted and cooled to tepid

5 eggs, room temperature

1 c. sugar

1 c. brown sugar

2 tsp vanilla

1 c. chopped pecans

1/3 c. mini marshmallows

3/4 c. dried cherries

1 c. toasted shredded coconut

Preheat the oven to 325 F.  Line a rectangle baking pan with foil or parchment paper, then spray with nonstick spray.

While your oven is preheating, make the oreo cookie base.

Pour the melted butter into the bowl of your food processor (after you have turned your oreo cookies into crumbs), and pulse until well incorporated.  Spread and press the cookie mixture evenly over the base of the pan. 

Bake the crust for about 5 minutes.  Allow to cool on a wire rack for 10 minutes.

In a medium-sized bowl, whisk together the melted butter and melted chocolate until smooth.

In a large bowl, whisk the eggs for 1 minute.  Add the sugar, and whisk for a further minute.  Blend in the melted butter – chocolate, mixing thoroughly.  Stir in the vanilla extract.

Sift in the flour, cocoa powder, baking powder and salt into your chocolate ingredients.  Once the flour is just incorporated, fold in the chocolate chips, marshmallows, pecans, shredded coconut, and dried cherries.

Spoon the batter over the oreo cookie crumb base.  Spread the batter evenly using an offset spatula.

Bake for about 40 minutes – or until set.  Allow to cool in the pan on a wire rack.  Then I like to cover the pan and put it in the freezer for about 30 minutes.  It gets the brownies to firm up just enough that you can then lift the entire batch of brownies out of the pan and then cut into little cubes of goodness … seriously … you can get 60 cubes out of the pan.

These freeze well and should be stored in an airtight container. 

toffee, coconut oreo squares

MOTHER OF PEARL!

These squares are an absolute delight!

Actually … they are more than simply a delight … These are intensely, wonderfully, richly, decadent, sinfully delicious.

Are you sold on them yet?

How about if I promise that they are super simple to make as well?

Are you excited yet?

You should be. These are dead simple … and a huge bang for their buck.

Think I’m overly confident?

I’m not.

These are GOOD.

I’ve brought these into work twice already … had a request to make a batch for a colleague’s niece; baked them for the Halifax Seaport Market, and then baked another batch for last Friday’s Daytime Ottawa appearance on Roger’s (you can watch it hereskip the first 2 minutes).

Obsessed much? These are worth obsessing about.

Consider these the first of my holiday baking recipes. Swap things in and out as you like – pecans can replace almonds … fudgeos can replace oreos … heck … I bet dolce de leche could replace just regular condensed milk to make these even more intensely amazing.

After playing around with the this recipe a few times I’ve realized that toasting the coconut and nuts is the way to go. It adds another 10 minutes to your baking / prep time … but it’s so well worth the effort. I promise … You won’t regret it … although, I think you just won’t regret making a pan of these.

Nuf said. It’s time for me to share the love and the recipe … and it’s time for you to preheat your oven and gather your ingredients. Lovin’ from the oven awaits!

toffee, coconut oreo squares

ingredients:

1/4 c. butter, melted

2 1/2 rows of oreo cookies, crumbled (use a food processor … it saves loads of time)

1 1/4 c. coconut flakes, toasted

1 c. almonds (or pecans), chopped and toasted

3/4 c. chocolate chips

3/4 c. toffee pieces

300 mL can condensed milk

1 tsp vanilla

Preheat your oven to 350 F. Line a square baking pan with parchment paper. You want to ensure that the sides hang over the edges of the pan.

Pour the melted butter directly onto the parchment paper. I know … it seems strange, but it works. Spread it around so that the base of the pan is covered with the melted butter.

Dump the oreo cookie crumbs on-top of the melted butter. Flatten the crumbs evenly over the entire base – I use the bottom of a measuring cup to help flatten the base.

That was the most difficult part of the entire recipe. For realz :0)

Take your toasted coconut and evenly sprinkle it over the oreo cookie crumb base.

Now sprinkle the toasted almonds (or pecans) over the coconut layer.

The chocolate chip layer comes next.

Followed by the toffee pieces.

Time for the second hardest part of the recipe. Combine the condensed milk and vanilla together, and then evenly cover everything. Use a spatula to spread the condensed milk to all 4 corners of the pan.

Bake for 30 – 35 minutes (my oven seems to be a 33 minute bake). You’ll notice that nothing looks very set when you take the pan out of the oven. Don’t worry. It’ll set.

Allow to cool in the pan on a wire rack for at least 20 minutes. I find that it’s then best to place the pan in your fridge and allow the squares to cool for another hour. This allows it to firm up enough to be able to cleanly cut into squares.

As usual I lift the entire, uncut lot out of the pan (thank you parchment paper!) … trim off the sides and then cut into equal pieces. You should get at least 16 squares – more if you want to share the love with more people.

Oh .. and those sides … don’t toss them away. Those are your special treat. After all … you need to reward yourself after slaving away in the kitchen :0)