Lovin' From the Oven

Chocolate Mint Oreo Cookies

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This is the first recipe that Ellie helped me with. She helped me by crushing the Oreos in a ziplock bag and it was just about the cutest thing I’ve ever seen. I can’t wait until she’s old enough to do more! Mix the dough, scoop out balls, taste more… 

I haven’t posted cookies in a while. Actually, I haven’t baked cookies in a while. With a kid, I have to focus more on making real food rather than simply dessert. It’s not a bad thing, I’m learning so much! I’m learning that I’m actually capable of putting together a meal. I can actually make food to feed a family. There’s a big learning curve, but I’m up for it!

Mint Oreo cookies have to be my favorite kind of Oreos. There may be a ton of seasonal ones, but nothing beats mint chocolate. These cookies are simple– crunchy on the ends and chewy on the inside. 

This recipe comes from SugarSpunRun.

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Chocolate Mint Oreo Cookies

Ingredients

  • 1/2 cup unsalted butter cut into 8 pieces
  • 6 ounces semisweet chocolate chopped
  • 1 cup light brown sugar tightly packed
  • 2 eggs + 2 egg yolks
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon mint extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 15 mint oreos -- broken into pieces

Directions

  1. Combine butter and chopped semisweet chocolate in a large microwave-safe bowl and microwave for 30 seconds. Stir well, return to microwave and heat again for 15 seconds. Repeat until completely melted. Set aside to cool for at least ten minutes.
  2. Once chocolate is no longer very hot, stir in brown sugar.
  3. Add eggs and egg yolks, stirring very well after each addition.
  4. Stir in both extracts.
  5. Gradually stir in the flour, baking powder, salt, and baking soda.
  6. Gently fold in Oreo pieces. Chill dough for at least two hours.
  7. Once dough has finished chilling, preheat oven to 350 degrees.
  8. Scoop dough into 1 1/2 Tablespoon-sized balls and drop on lined baking sheet.
  9. Bake for 12 minutes.
https://lovintheoven.com/chocolate-mint-oreo-cookies-2/

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Shortcut Butternut Squash Risotto

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Happy Fall! Here’s a recipe to get you into that autumn mood… butternut squash risotto without all of the work! It’s a total cheat recipe, but it was so delicious that I don’t think you’ll mind. I certainly didn’t.

This recipe was made with the help of my trusty ol’ Vitamix. That swirl gets my every time. I find myself using my Vitamix a lot now and days. When Ellie sees me pull out the machine, she gets so excited because she associates the Vitamix with smoothies. Home girl loveeeees her smoothies.

This recipe is warm, full of depth, and instantly makes me think of cuddling during gloomy days. It’s a dish that does much. Seriously. 

This was from a toddler meal website, but I’ll be honest here. I ate more than Ellie did. I made this recipe with the intention of finding more kid-friendly meals that could be served with our meals and this did just that. 

Thanks for a great recipe, Yummy Toddler Food!

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Shortcut Butternut Squash Risotto

Ingredients

  • 1 medium butternut squash, peeled and diced
  • 1/2 medium onion, diced
  • 1 cup short grain brown rice
  • 1/2 cup whole milk
  • Salt and pepper to taste
  • Parmesan cheese, optional

Directions

  1. Preheat the oven to 375 F and line a baking sheet with a Silpat.
  2. Spread the squash and onion on the pan, toss with oil, sprinkle with salt and pepper, and cook for 35-40 minutes or until very soft. Set aside to let cool slightly.
  3. Once that is in the oven, cook rice according to package directions.
  4. Once the squash and onions have slightly cooled, put them in a food processor with the milk to puree. It should be creamy, but still have a thick consistency.
  5. Gently fold the squash mixture into the rice and serve with parmesan cheese, if desired.
https://lovintheoven.com/shortcut-butternut-squash-risotto/

Pesto Tortellini with Three Bridges

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I’m always looking for meals that take less than half an hour to make from beginning to end. As a mom, there are just never enough hours in a day. Especially with back to school season these next couple of weeks, I’m sure most moms and dads out there can relate.

That’s why I was thrilled when Three Bridges reached out to collaborate. They make a full line of easy to prepare pastas and sauces that help speed dinner prepping right up while still tasting homemade. All of their products are made with simple, honest and better for you ingredients… things that I have no problem feeding Ellie. After all, they only use premium, high-quality ingredients that contain no artificial ingredients, flavors, and colors, and no preservatives, fillers or hormones.

These are just some of the products they offer. On the plus side, if you don’t find yourself using the tortellini right away, you can always throw them in the freezer for later!

I used the Triple Cheese Tortellini and Basil Pesto Sauce for this recipe, but Ellie loved the Heirloom Marinara Sauce the most. 

This was such an easy meal and everyone in my family loved it. The basil pesto sauce brought together the tortellini, bacon, tomatoes, olives, and parmesan cheese. 

It would be a wonderful side served at lunch picnics, dinner parties, or beside a sandwich. I loved the crispiness of the bacon. Next time, I would add even more! You can never have enough bacon.

Three Bridges’ tortellini truly is a quick and easy meal solution. I could toss them in different sauces and with different proteins to make completely different meals. 

This one is catered to our liking, but you can use other add-ins if you want. Roasted bell peppers, avocado, goat cheese, grilled chicken, sun-dried tomatoes, fresh spinach, and jalapenos are just some ideas.

To find out where you can buy Three Bridges near you, click here for their store locator! They also have additional recipe ideas on their website if you find yourself in a rut.

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Pesto Tortellini with Three Bridges

Ingredients

  • 1 package Three Bridges Family Size Triple Cheese Tortellini (18 oz)
  • 1 6 oz can sliced black olives
  • 1 16 oz package bacon, cooked and chopped
  • 2 medium roma tomatoes, chopped
  • 3.5 oz Three Bridges Basil Pesto Sauce
  • 1/4 cup parmesan cheese

Directions

  1. Cook the tortellini as directed on package.
  2. Once done, drain and place into a large mixing bowl. Toss with the olives, cooked bacon, tomatoes, pesto sauce, and parmesan cheese until evenly mixed.
  3. Serve immediately.
https://lovintheoven.com/pesto-tortellini-three-bridges/

This is a sponsored post, but the opinions expressed are my own.

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