Lovin' From the Oven

Day 1: Oreo-doodles

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I’m ecstatic to share with you guys that I’m one of Rodelle’s Brand Ambassadors for December! I couldn’t be more thrilled to be working with a company producing products that I’m so passionate about.

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I’ve talked about how much I love their baking cocoa before, and bear with me because I’m going to do it again. It’s one of those “once you start, you can’t stop” situations. The moment you try Rodelle’s baking cocoa, you won’t be able to go back to any other brand. Last time, I used it to make brownies. This time, we’re making oreo-doodles!

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You could even use the holiday Oreos to make a more festive cookie. I used mint because I’m a sucker for the dark chocolate/mint flavor combination.

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You can tell the quality of ingredients used in your recipe by tasting your cookie batter. This cookie dough is rich, deep in chocolate flavor, and perfectly sweet. It’s not overwhelming or bitter, which is the most important thing to me. Who wants to eat a bitter tasting cookie?

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Most of the Oreo filling seemed to have melted into the cookie while baking, so you don’t get as strong of a color that I was hoping for. Maybe buying Holiday Oreos wouldn’t make a difference from the regular ones.

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It still makes one heck of a cookie.

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Oh, I forgot to mention that I’m also kicking off my 12 days of cookies! I have been doing it for the past couple of years and we all know we could use some extra cookie recipes during the month of December.

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In case you need some inspiration from last year, I’ll recap the cookies I made:

  1. DSC_2738 Rolo Stuffed Peanut Butter Cookies
  2. DSC_2651 Cookies N’ Cream Cookies
  3. DSC_2716  York Peppermint Pieces Cookies
  4. almondsnowballs  Almond Snowballs
  5. chewysmores  Chewy S’mores Cookies
  6. DSC_2277 Thick and Chewy Chocolate Chip Cookies Bars
  7. DSC_1989 Peanut Butter Banana Chocolate Chip Cookies
  8. DSC_2393 Maple Granola Cookies
  9. butterfingercookies-3 Chewy Butterfinger Cookies
  10. pumpkinoatmealcookies-3 Pumpkin White Chocolate Oatmeal Cookies
  11. brownbuttersnickerdoodles-5 Brown Butter Snickerdoodles
  12. oreopudding-3 Oreo Pudding Cookies

And now the recipe for the Oreo-Doodles from Gimme Some Oven

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Day 1: Oreo-doodles

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup Rodelle's gourmet dutch-processed baking cocoa
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 4 ounces coarsely chopped dark or semisweet chocolate
  • 1 cup semisweet chocolate chips
  • 1 stick (1/2 cup) unsalted butter
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 tsp. Rodelle's vanilla extract
  • 12 Oreo cookies, finely-crumbled (I used mint Oreos)

Directions

  1. Preheat oven to 325 degrees.
  2. In a microwave safe bowl or a double-boiler, melt together the coarsely chopped chocolate with the butter, stirring constantly.
  3. Place the batter into your mixer and add the eggs, sugar, and vanilla. Mix on medium speed until combined.
  4. Gradually stir in the flour, cocoa powder, baking soda, and salt until just combined.
  5. Fold in the chocolate chips.
  6. Form the dough into tablespoon sized balls and roll each ball in the crumbled Oreos until covered.
  7. Place balls two inches apart on parchment-lined baking sheets and bake for 12-15 minutes, until the cookies are flat and begin to crack. Don't overbake!
https://lovintheoven.com/oreo-doodles/

Gingerbread Hot Cocoa

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Tis the season for gingerbread! I know everyone gets all hyped up about the Starbucks red cups, but don’t you think they come a little early? I mean, they came out on November 1st! There are still two whole months until Christmas. Thanksgiving really gets looked over since it’s the “middle child.”

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I’m not going to lie, though, my favorite holiday is definitely Christmas. Sorry Turkey Day! There’s something about the drop in temperature (which might not be evident in Southern California as much), the Christmas special CD’s, and Love Actually that makes me a sucker for the red and green.

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Not only that, but Christmas is baking season! There are desserts galore and the grocery shelves are stocked with every ingredient you could possibly need to bake for approximately 294 days. I was tired of making cookies, so I decided to use the gingerbread marshmallows that Peeps® sent over in my hot chocolate instead.

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Have you ever tried these things? Peeps totally nailed it with the taste! I don’t know how they pack so much gingerbread flavor into one little man. I bit off an arm and the sight of Christmas trees instantly popped into my head. I’m not even kidding. They remind me of the gingerbread man in Shrek… except a little more feminine.

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They’re spicy, sweet, and inviting. I decided to make my hot cocoa match the flavor by turning it into a gingerbread hot cocoa. This definitely takes Christmas up a notch.

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Christmas is coming, folks. Start accumulating your recipes now.

For more PEEPS recipes, crafts and other fun holiday ideas visit them on Facebook!

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Gingerbread Hot Cocoa

Ingredients

  • 1 cup almond milk (or any milk)
  • 2 tsp brown sugar
  • 2 tsp molasses
  • 2 tbsp cocoa powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • pinch of nutmeg
  • whipped cream and Peeps gingerbread marshmallows, for topping

Directions

  1. In a small saucepan over low heat, continually whisk together all of the ingredients except for the whipped cream and marshmallows until hot.
  2. Pour into mug and top with whipped cream and marshmallows.
https://lovintheoven.com/gingerbread-hot-cocoa/

I received product to review, the opinions expressed are my own.

Nutella Brownies

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I was cleaning out my kitchen cabinet and just so happened to stumble across a brand new jar of Costco-sized Nutella that remained untouched in the back corner. How did I miss that? My DF had just polished off the matching jar from the two pack and I had an entire jar of Nutella to play with.

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Since I’m always in the mood for brownies, I made the executive decision on making Nutella brownies. It was the best decision I’ve made all week.

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The brownie batter has a nice, deep flavor thanks to Rodelle‘s gourmet baking cocoa.

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Wouldn’t these brownies be good for a game day snack? I would have loved to have one of these brownies after a volleyball game back in the day when I used to play. Sweet treats would always make me feel like a winner, regardless of the outcome of the game.

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Brownies are basically a call for celebration whenever they are baked. I know my mouth is celebrating whenever I have one in my hands.

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These brownies are heavy. They’re heavy because they’re loaded with so many good ingredients. Just looking at the picture above makes my arms a little weak. You may or may not have to work out a little bit to carry this 9×13 pan. Thankfully, this Chinet pan stood up to the test with baking and transporting.

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Recipe from Buns in my Oven

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Nutella Brownies

Ingredients

  • 1 cup (2 sticks) butter
  • 2 1/4 cups sugar
  • 1/2 cup Nutella
  • 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 all-purpose flour
  • 1 1/2 cups of chopped dark chocolate (I used Trader Joe's 72% bar)
  • about 1/4 of additional Nutella for swirling (optional)

Directions

  1. Pre-heat the oven to 350 degrees. Butter a 9x13 baking pan.
  2. In small saucepan over medium heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly.
  3. Remove from the heat and stir in the Nutella.
  4. Pour butter mixture into a large bowl or stand mixer. Beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
  5. Gently stir in the flour and baking melts until just combined.
  6. Spread into prepared pan. Add spoonfuls of Nutella on top, if using, and use a toothpick to swirl.
  7. Bake for about 30-35 minutes, until a toothpick comes out mostly clean.
https://lovintheoven.com/nutella-brownies/

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