Lovin' From the Oven

Nutella & Cream Cheese Swirled Blondies

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I did something that I haven’t done since the 3rd grade. I got bangs! I’m talking straight across, fringe bangs and I couldn’t love them any more. Picture to come soon on my style blog (unless you’re following me on Instagram… then you’ve already seen it! username: kimberlywyn).

Nothing new here.. besides that I have two weeks off from work and I’m getting a sore throat. Just my luck! I’ve been baking away in the kitchen with all my time off, so get ready for some drool worthy posts.

I made these bars from the gigantic Nutella jars I got from Costco. Those two jars lasted me (and only me!) approximately three months… which I’m sure is much shorter than the average four person family. The cream cheese flavor was a little weak, so I’d up the intensity next time I make them. I’m a huge cream cheese in desserts kinda gal. Recipe from Cookin Canuck.

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Nutella & Cream Cheese Swirled Blondies

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt 3/4 cup (12 tbsp) unsalted butter, melted and cooled
  • 1 1/2 cups (packed) brown sugar
  • 2 large eggs
  • 4 tsp vanilla extract
  • 3/4 cup white chocolate chips
  • 4 oz. cream cheese, softened
  • 3/4 cup Nutella (chocolate-hazelnut spread)
  • 1 egg yolk

Directions

  1. Preheat oven to 350 degrees F. Line a 13- by 9-inch metal baking pan with foil, with foil edges hanging over the side.
  2. Whisk together the melted butter, brown sugar, eggs, and vanilla. Stir in the flour, baking powder, and salt until just combine. Add white chocolate chips and stir to combine.
  3. In another bowl, cream together the cream cheese, Nutella and egg yolk.
  4. Transfer blondie mixture to prepared pan and spread evenly. Drop the Nutella mixture by tablespoonfuls over the blondie mixture. Using a butter knife, swirl in the Nutella mixture.
  5. Bake until toothpick comes out from the middle with a few crumbs, about 25 to 28 minutes.
  6. Let completely cool before removing from pan and cutting.
https://lovintheoven.com/nutella-cream-cheese-swirled-blondies/

Pumpkin Crunch Cake

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I just got back from a quick mini trip to Seattle and I couldn’t love that city more. It’s such a great foodie town and I’m sure I would gain 15 pounds in my first month if I ever moved there. There’s always something to eat, something new to try, and more desserts than your heart could ever wish for. Maybe Seattle will be in the cards for me one day…

Since the weather over there was cloudy and freezing, I figured these pumpkin bars would be perfect for that weather. My only problem with these was that it came out too gooey. I baked for the original time posted (50-55 minutes) and that was just not enough. They need much longer than that— 15-20 more minutes, even? I adjusted it to an hour in the recipe, but make sure to leave it in if it looks too jiggly.

Recipe from The Picky Apple.

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Pumpkin Crunch Cake

Ingredients

  • 1 box yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
  • 1 cup butter, melted

Directions

  1. Preheat oven to 350 degrees F. Grease bottom of 9 x 13″ pan.
  2. Mix together the pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan.
  3. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans.
  4. Bake for an hour, or until toothpick comes out clean.
https://lovintheoven.com/pumpkin-crunch-cake/

Oreo Stuffed Dark Chocolate Brownies

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So I know I’m a little late on the Oreo 100th birthday bandwagon, but I did make these brownies on time. I just didn’t get the photo uploading/editing/blogging on time. Either way, happy belated 100th birthday, Oreo!

I remember eating Oreos when I was little, holding them in milk until it practically melted to the bottom of the cup. That’s just the way I’ve always liked my Oreos– soggy and mushy. I never understood how they advertised the way to eat an Oreo. Twist, lick, and dunk? That’s like sticking your tongue in your milk before dipping your cookies. No thanks, I’ll pass.

For Oreo’s 100th birthday, they release a cookie with a funfetti filling rather than their normal cream filling. The result? It sure makes a pretty cookie, but I’d opt for the original over this one. My DB disagrees; He’s all about this limited edition treat. In brownies, however, any Oreo is a good Oreo!

This brownie recipe from King Arthur Flour  is amazing on its own, but adding Oreos in between is the cherry on top. They’re dense, fudgy, and extremely chocolatey. You can use regular cocoa powder instead of dark cocoa powder if you prefer a lighter brownie.

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Oreo Stuffed Dark Chocolate Brownies

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 4 large eggs
  • 1 1/4 cups dark cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1 tablespoon vanilla extract
  • 1 1/2 cups flour
  • 1 cup chocolate chips
  • 1 package Oreos
  • sprinkles (optional)

Directions

  1. Preheat the oven to 350 degrees. Lightly grease a 9×13 pan.
  2. In a pan over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it’s hot, but not bubbling; it’ll become shiny looking as you stir it. (This is what creates that shiny top for the brownie!)
  3. When the sugar is heating for the second time, beat the eggs, cocoa, salt, baking powder, espresso powder, and vanilla until smooth in a separate bowl. Add the hot butter/sugar mixture, stirring until smooth.
  4. Stir in the flour and chips until smooth.
  5. Pour half of the batter into the pan. Place the Oreos in a row over the batter. Pour the remaining batter over the Oreos and gently spread to the edges of the pan. Evenly pour the sprinkles over the top of the batter.
  6. Bake for about 35-40 minutes, until toothpick comes out clean.
https://lovintheoven.com/oreo-stuffed-dark-chocolate-brownies/

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