French Silk Chocolate Pie

ATK's French silk pie

I’m sorry to have been absent this month.  I am very excited to have a great, new FT job!!  Then I also have my PT teaching job, three children, a husband, a dog….so, as you can imagine, November has been a bit busy. But, in a great way! 😀

I am happy to be the November hostess for What’s Baking.   I chose pie for the theme, figuring with Thanksgiving and all, it would be very fitting.  This year, we went to my mother-in-law’s for Thanksgiving and of course, I was in charge of dessert.  I decided to make a French silk pie because it has been my favorite ever since I was a little girl and my grandpa would bring one from Baker’s Square every time he visited.  I hadn’t made it since college, then  using a Pillsbury pie crust and a recipe with raw eggs.  But, with three kids, I figured this would just not do.  So, I thought the cooked version from ATK would be the perfect solution. And, I would scrap the store-bought crust and make my own pastry crust.  Oh, I always have grand plans…

So, I set off to make Martha’s pastry crust that I made last Thanksgiving.  But, I either forgot or didn’t read the directions carefully that the prepared crust had to be refrigerated for 1 hour before baking.  At this point, it was already noon and there was no time for that. So, I just put the crust in the oven as is and hoped for the best. When time was up, to my dismay, the crust totally shrunk down to about 1/2 inch tall.  Yeah, no way was this crust going to hold the French silk filling.  Oh, geez.  Now what?  Thank goodness we had some Oreos and so I made a quick cookie crust.  Problem solved.

For the filling, you will need a hand mixer to beat the eggs and sugar over a double boiler for ~8 minutes until they reach 160 degrees.  Midway through this process, my husband yelled for me to come upstairs.  He didn’t sound too happy, so I turned off the stove, put the mixer down, and went upstairs.  There I see Justin, holding Alex with blue, purple and green marker all over his face, hands, and the walls of his bedroom. Apparently Alex crawled out of his bed after his nap, found his sister’s markers, and decided that he and his room were in need of a makeover.  So, Justin had to put out that fire, while I went back to my pie.  Luckily, the rest of it went off without a hitch.

The pie was ready just in time to leave for my mother-in-law’s house.  I hadn’t made the whipped cream and chocolate curls yet, but the kitchen was all a bustle in apps, turkey and sides preparation.  So, I figured I should have an apple bourbon drink and just wait until after dinner to finish my pie.  But, the problem is, I cannot take pictures inside.  No matter how I adjust the white balance on my camera or how I edit it, I cannot get the color right on indoor pictures.  Of course, after dinner it was dark, so I didn’t get a photo 😦  But, this pie was crazy delicious and went fast.  So, what the heck, I would just have to make another one.  I mean, after all, I was hosting What’s Baking, I chose the theme of pie and then I had no pie?  This could not be.  I can think of many worse things than having to eat two French silk pies in one week.

French Silk Chocolate Pie

Yield: one 9 inch pie

For the crust:

18 Oreo cookies

3 Tbsp melted butter

Place cookies in the food processor and process until they are fine crumbs. Pour in the butter and process until well combined.

Press crumb mixture onto bottom and up the sides of 9-inch pie plate.  Refrigerate for 15 minutes. Bake at 350 degrees until the crust is fragrant, ~ 10 minutes. Let cool completely on a wire rack.

Source: I combined the recipes from Martha Stewart New Pies and Tarts and Kraft.

For the filling:

1 cup heavy cream, chilled
3 large eggs
3/4 cup sugar
2 tablespoons water
8 ounces bittersweet chocolate, melted and cooled
1 tablespoon vanilla extract
8 tablespoons unsalted butter, cut into 1/2-inch pieces and softened

With an electric mixer on med-high, whip the heavy cream until stiff peaks, ~2 to 3 minutes. Put the whipped cream in a small bowl and refrigerate until needed.

Prepare a double boiler with a medium-sized saucepan filled with ½ inch of barely simmering water and place a large heat proof bowl on top. Put the eggs, sugar, and water into the bowl.  With electric mixer on medium speed, beat until the egg mixture is thick and registers 160 degrees on a candy thermometer, ~ 7 to 10 minutes. Remove the bowl from the heat.  Continue to beat the egg mixture until fluffy and cooled to room temperature, ~ 8 minutes.

Add the cool chocolate and vanilla to the cool egg mixture. Beat until incorporated. Beat in the softened butter pieces, a few at a time, until well combined. Using a spatula, fold in the whipped cream until no streaks of white remain. Scrape the filling into the pie shell. Refrigerate until set, at least 3 hours and up to 24 hours.

Garnish with sweetened whipped cream and chocolate curls if desired.

Source:  Cook’s Country Feb/March 2009

For the sweetened whipped cream topping:

1 cup heavy cream

1/4 cup confectioner’s sugar

Chocolate curls, if desired

With an electric mixer on med-high, whisk cream just until soft peaks form.  Add confectioner’s sugar and whisk until stiff peaks.  Spread whipped cream over the chocolate filling.

Garnish with chocolate curls just before serving if desired.  To do this, heat a thick bar of milk chocolate in the microwave for 15 second increments until it softens a bit, but doesn’t melt. Use a peeler along the long side of the chocolate bar to make the curls.  Don’t worry, it’s easier than it looks.

 Source: Martha Stewart New Pies and Tarts

Whats Baking Badge

Oreo Cheesecake Cookies

This was not what I was going to blog today. I made this zebra bundt cake, coloring the white part orange, so it would be black and orange striped for Halloween.  Cool right?  Well, it would have been if the whole top of the cake didn’t stick to the pan.  Oh, and then it broke into 3 pieces after that.  Damn, it tasted good and the stripes looked awesome too.  Bundts for some reason always give me trouble.  I have a Nordic Ware pan, I use Pam baking spray plus flour, take the cake out at 15 minutes exactly, and about 50% of the time, I still get major stickage.  So, if anyone has any tips for me I would be glad to hear them.  It is just maddening.

No way I was going to attempt another bundt, so I decided to make cookies.  I scanned through my cookies board on Pinterest and I was stopped dead in my tracks when I saw these Oreo cheesecake cookies.  After reading through the recipe, though, I thought there must be a mistake.  It doesn’t have any eggs and no leavener either.  Weird.  But, I followed the blog trail all the way back to the original recipe and it was correct.  I was a bit hesitant to make them, but they sounded so good (and quick and easy) that I decided to give them a try.  I’m glad I did.  When you bite into them, you get a slight crunch around the outside and almost a creaminess on the inside.  You can taste the tang from the cream cheese and of course, the just plain deliciousness of Oreos.  I mean, really…Oreos, cheesecake, and cookies?  There can’t be too many better combinations.  Okay, maybe chocolate and peanut butter.

So, since I messed up my Halloween themed post, I will leave you with a Happy Halloween from Jack, Sammie and Alex.  Well, maybe just Jack and Sammie.  Baby Alex is not at all happy.

Oreo Cheesecake Cookies

Yield: 12 to 15 cookies (I got 14)

1/2 cup unsalted butter, room temperature

3 ounces cream cheese, room temperature

1 cup granulated sugar

1 tsp. vanilla extract

1 cup flour

1/2 cup mini chocolate chips

1 cup crushed Oreo’s (roughly 8 – 10 Oreo cookies)

Preheat oven to 375 degrees.  Line baking sheets with Silpat or parchment paper.

In a food processor, process the Oreo cookies until they are fine crumbs. Set aside.

In the bowl of a stand mixer, cream together the softened butter and cream cheese until smooth and well combined.

Add the sugar and vanilla.  Beat until well incorporated.

On low, mix in the flour. With a spatula, stir in the chocolate chips.

Scoop the dough with a medium cookie scoop.  Place the dough in your hands and roll it into a ball.  Roll the dough in the Oreo crumbs, covering it completely.

Place the Oreo coated ball of dough on the prepared cookie sheet.  Repeat with the rest of the dough.

Bake for 12-15 minutes, rotating halfway through baking time. Remove from the oven when you see the edges just starting to brown. Let cool on the baking sheet for 5 minutes.  Transfer to cool completely on a wire rack covered with a paper towel.

Store in an airtight container for up to 5 days.

Source:  Table for Two (as seen on Brown Eyed Baker and Two Peas and Their Pod), original source: Multiply Delicious

Cookies and Cream Donut Muffins

I wanted to make donut muffins for breakfast this morning, but I didn’t really feel like cinnamon.  Crazy, I know.  I’ve done chocolate frosted, vanilla frosted and powdered sugar donut muffins.   They were all delicious.  But, what could I do to make these different?  Ooo, how about cookies and cream?  Don’t Oreos make just about everything better?  I decided to use the recipe for donut muffins from Back in the Day Bakery as the starting point, omit the spices, and fold in crushed Oreos.  Then I added a thick vanilla frosting and some crushed Oreos on top for garnish.  Okay, so maybe these look like cupcakes.  But, they really do have the texture of cake donuts and those are considered breakfast.  So, I am going to go ahead, take it upon myself and declare these perfectly acceptable for breakfast.  I mean, definitely not for everyday, but as a special treat when you want to see your kids eyes light up like it was Christmas.  If you ever wondered why I bake, this is it. ♥

Cookies and Cream Donut Muffins

Yield: 12 muffins (I would have gotten 13, but I wasn’t going to bake 1 extra muffin)

For the muffins:

3 cups of unbleached all-purpose flour

¼ teaspoon baking soda

2 ½ teaspoons baking powder, preferably aluminum-free

¾ teaspoon fine sea salt

¾ cup plus 2 tablespoons whole milk

2 tablespoons buttermilk

8 tablespoons (1 stick) unsalted butter, at room temperature

¾ cup sugar

2 large eggs

8 Oreos, coarsely chopped

To make the muffins:

Position a rack in the lower third of the oven and preheat the oven to 350◦F. Lightly spray 12 large muffin cups with vegetable oil spray.

Sift together the flour, baking powder, baking soda, and salt. In a medium bowl, combine the milk and buttermilk.

In a large mixing bowl, using a handheld mixer on medium speed, cream the butter for 2 to 3 minutes. I used my Kitchen Aid.  Turn the speed to low and gradually add the sugar. Continue to mix until the mixture lightens in color. Add the eggs one at a time, beating just until combined. Add the dry ingredients in thirds, alternating with the milk mixture, mixing just until smooth. Fold in the chopped Oreos.  Do not overmix or your muffins will be dense.

With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately two-thirds full. I had a bit of leftover batter.  Bake for 20 to 25 minutes, until the tops are firm to the touch and lightly golden.  Let the donuts cool completely on a wire rack before frosting.

For the frosting or glaze:

1 cup confectioners’ sugar
1 tbsp whole milk   I used heavy cream, but I had to add almost 3 tbsp to get it to the consistency I wanted.  If you want more of a glaze, add more cream or milk
½ tsp. vanilla extract
2 crushed Oreos to sprinkle on top

In small bowl, stir together sugar, milk (or heavy cream- start with 1Tbsp) and vanilla extract.  Add more cream or milk, a bit at a time, and whisk until incorporated.  Continue to add more milk or cream until you get the consistency you want. Use immediately to frost/glaze the doughnuts.  Sprinkle the Oreos on top of the frosting before it sets.

Source: the donut muffin is adapted from Back in the Day Bakery.  The frosting is adapted from Sprinkle Bakes.

Cream filled chocolate cookies

It’s no secret that I love Oreos.  Actually, it’s the only crisp cookie that I like.  Then again, I dip them in milk, so I guess I turn them into soft cookies.  I was flipping through Martha’s (another love) Cookie book and couldn’t flip another page when I saw these Oreo looking cookies.   I had to make them today!  The cookie dough comes together easily and rolls by hand nicely.  No refrigeration, no rolling with a rolling pin or cutting out with cookie cutters.  I love how these cookies bake up with the old fashioned looking cracks, glistening from a heavy coating of sugar on the outside.  Unlike Oreos though, these are only crisp on the outside and more chewy on the inside.  But, the filling is more like the original than other recipes I have tried because it contains shortening.   To me, Oreos for eating are the double stuff, as opposed to baking Oreos, the regular.  So, you better believe I filled these cookies to capacity with icing.  While these aren’t exact Oreo replicas, they do replicate the flavors.  The intense chocolate cookie, the creamy filling…..Now I need milk. 😀

Cream Filled Chocolate Cookies

Yield: 2 1/2 dozen    I got 15 sandwich cookies

1 1/4 cups all-purpose flour

3/4 cup Dutch-process cocoa powder   I used Valrhona

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups sugar, plus more for flattening cookies

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

1 large egg, room temperature

Preheat oven to 375 degrees. Into a medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add the flour mixture; continue beating until dough is well combined.

Using a 1 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. Dip bottom of a glass in sugar; press to flatten cookies to about 1/8 inch thick. (You may need to carefully remove dough from glass with a thin metal spatula.)  After pressing with the glass, I dipped the top of the cookie in more sugar because I like how it sparkles and the extra texture.

Transfer to oven, and bake until cookies are firm, about 10 to 12 minutes, rotating baking sheets halfway through. Transfer baking sheets to wire racks to cool completely.

Place cream filling (recipe below)  in a pastry bag fitted with a coupler ( I put into a big Ziploc and snipped the corner), and pipe about 1 tablespoon filling onto the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges. Filled cookies can be stored in airtight containers at room temperature up to 2 days.

Vanilla Filling

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup solid vegetable shortening   Use the sticks, so much easier to measure!!

3 1/2 cups confectioners’ sugar

1 tablespoon pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners’ sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use

Source:  Martha Stewart

Cookies and Cream Whoopie Pies

I have kind of been on whoopie pie kick lately.  The soft cake and the creamy filling put together in a cute little sandwich…I just love them.  I recently made the Flour Bakery Homemade Oreos and it got me thinking… How about combining a whoopie pie and an Oreo?  I mean, since they are both delicious, the combination has to be doubly delicious.  Can you imagine?  I flipped through Whoopie Pies and can you believe there wasn’t a recipe for a cookies and cream whoopie pie?  So, I decided to just make the chocolate cakes from the book and my favorite filling from Martha Stewart, adding crushed Oreos to the filling.  Voila, cookies and cream whoopie pies!  Okay, so maybe this was an obvious choice and not quite the brilliant idea I thought it was.  But, after two failed recipes this morning (so frustrating!), I was so happy come up with these.  And, I can now verify that the combination of the two IS doubly delicious.  In fact, it was so yummy, I decided it needed to be displayed on a pedestal. 😀

My husband says the background of this picture reminds him of Willy Wonka’s lickable wallpaper.  Snozzberry anyone?  Winking smile

Chocolate Whoopie Pies with Cookies and Cream Marshmallow Filling

Yield: 48  2-inch cakes (24 sandwiches)

1 ⅔ cups all-purpose flour
⅔ cup unsweetened cocoa powder
1½ teaspoons baking soda
½ teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening   Use the sticks if you can, so much easier to measure!
1 cup (packed) dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup milk

Position a rack in the center of the oven and preheat to 375°. Line two baking sheets with parchment paper.

Sift together the flour, cocoa powder, baking soda and salt onto a sheet of wax paper. Set aside

In the work bowl of a stand mixer with the paddle, beat together the butter, shortening and brown sugar on low speed until just combined.  Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.

Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and the remaining half of the milk and beat until completely combined.

Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets; repeat, spacing the rounds at least 2 inches apart. A melon baller makes the perfect sized and shaped 2 inch whoopie.  I got 16 cakes/sheet. Bake one sheet at a time for about 10 minutes each or until the rounds spring back when pressed gently.  I did a toothpick check. Remove from the oven and let the cakes cool in the pan for 5 minutes before transferring them to a rack to cool completely.  Match them up by size and pipe the filling onto the bottom cookie of each pair. Sandwich them together and enjoy!

Cookies and Cream Marshmallow Filling

1 cup (2 sticks) unsalted butter, room temperature

2 cups sifted confectioners’ sugar

1 jar (7 1/2 ounces) marshmallow Fluff

2 teaspoons pure vanilla extract

Oreos- I used 12, but you can use more or less depending on your taste.  Smash them pretty good or it will be hard to pipe (jam up the bag) and you won’t get perfect frosting edges- note this on mine.  Embarrased smile  Now I know for next time…

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes. Add Fluff and vanilla and continue mixing until well combined. Smash up the Oreos into small pieces and fold in with a spatula.

I put the filling into a large Ziploc bag, and cut off the corner, so I could easily pipe the filling onto the bottom cookies.

Source:  Whoopie Pies for the cakes and Martha Stewart for the filling

Flour Bakery’s Homemade Oreos

I’ve said before that I don’t like crispy cookies, but there is one exception. Oreos.  When I have a taste for something sweet and on the rare occasion there are no baked goods in the house, there are always Oreos.  A handful of Oreos and a talk glass of ice cold milk always hit the spot.  There are two types:  those for baking and those for eating.  Baking Oreos, AKA regular Oreos,  are used to make pie crust or added to cake and cookie batters.  If you are going to eat an Oreo, it must be Double Stuff. No exception.  😀  I never really thought to make an Oreo, since the store bought ones are so delicious. But, I looked at the picture of Flour Bakery’s Homemade Oreos and I thought they looked good enough to give them a try.  I’m so glad I did.   They may look like whoopie pies, but looks are deceiving.  The cookie is more crisp, like an Oreo, but so much more intense in chocolate flavor.  The cookies are then sandwiched with a thick and creamy vanilla flavored filling.  Are you a milk dipper, like me?  Do you twist and eat the frosting?  Do you just eat them straight up as is?  Everyone thinks they eat Oreos the best way.  I know I did. But, we were wrong.  Eating a homemade Oreo from Flour Bakery is the best way to enjoy an Oreo.  Are you doubtful?  I can’t blame you.  If I didn’t know first hand, I would be too. 😀

Flour Bakery’s Homemade Oreos

Yield: 16 to 18 sandwich cookies ( I got 15…but I ate more dough than I should have- it was delicious)  Embarrased smile


1 cup (2 sticks/228 grams) unsalted butter, melted and cooled slightly
3/4 cup (150 grams) granulated sugar
1 tsp. vanilla extract
1 cup (200 grams) semisweet chocolate chips, melted and cooled slightly
1 egg
1-1/2 cups (210 grams) unbleached all-purpose flour
3/4 cup (90 grams) Dutch-processed cocoa powder
1 tsp. kosher salt
1/2 tsp.baking soda

In a medium bowl, whisk together the butter and sugar until well combined. Whisk in the vanilla and chocolate. Add the egg and whisk until thoroughly incorporated.  Set aside.

In another medium bowl, stir together the flour, cocoa powder, salt, and baking soda until well mixed. Using a wooden spoon or spatula, stir the flour mixture into the chocolate mixture. The dough will start to seem too floury and you may find it easiest to switch to mixing it with your hands until it comes together. It will have the consistency of Play-Doh. Let the dough sit at room temperature for about 1 hour to firm up.

Transfer the dough to a 15-inch square sheet of parchment or waxed paper. Using your hands, shape the dough into a rough log about 10 inches long and 2-1/2 inches in diameter. Place the log at the edge of the sheet of parchment paper, and roll the parchment around the log. With the log fully encased in parchment, roll it into a smoother log, keeping it at 2-1/2 inches in diameter. Refrigerate for at least 2 hours, or until firm. The log may settle and sink a bit in the fridge, so reroll it every 15 minutes or so to maintain a nice round log, if you like. If not, your cookies will be more oblong than round, which is not a bad thing taste-wise, though they won’t look like the famous packaged cookie. (At this point, the dough log can be well wrapped in plastic wrap and stored in the refrigerator for up to 1 week or in the freezer for up to 1 month. If the dough is frozen, thaw overnight in the refrigerator before proceeding.)

Position a rack in the center of the oven, and heat the oven to 325°F. Line a baking sheet with parchment paper or butter it.

Cut the dough log into 1/4-inch-thick slices. Place the slices about 1 inch apart on the prepared baking sheet.

Bake for 20 to 25 minutes, or until the cookies are firm to the touch. Check them frequently after 16 or 17 minutes, poking them in the middle. As soon as they feel firm to the touch, remove them from the oven. You can’t judge by color because they start out black. Let cool on the baking sheet on a wire rack to warm or room temperature. They don’t have to cool completely before you fill them, but you can’t fill them while they are hot.


1/2 cup (1 stick) unsalted butter, softened
1-2/3 cups confectioners’ sugar
1 tsp. vanilla extract
1 Tbs. milk
Pinch of kosher salt

While the cookies are cooling, make the frosting. Using a stand mixer fitted with the paddle attachment (or a handheld mixer), beat the butter on low speed for about 30 seconds, or until completely smooth and soft. Add the confectioners’ sugar and vanilla and beat until the mixture is perfectly smooth. Add the milk and salt and again beat until smooth. It will look like white spackle and feel about the same—like putty. You can also mix this frosting by hand. Make sure the butter is very soft, and use your hands to mix and knead the confectioners’ sugar into the butter. You should have about 1 cup. (The filling can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 2 weeks. Bring to room temperature before using.)

Scoop about 1 rounded tablespoon of the filling onto the bottom of 1 cookie. Top with a second cookie, bottom side down, then press the cookies together to spread the filling toward the edges. Repeat until all of the cookies are filled.

Source: Flour: Spectacular Recipes From Boston’s Flour Bakery + Cafe

Helpful Hints:

  • These cookies are very rich. When I make them again, I would make them smaller and increase the filling.
  • When I was cutting the roll, I had some cracking. I just reshaped them into more perfect circles before baking.  No big deal.
  • Plan ahead for lots of down time- 1 hour for the dough to rest at room temperature and 2 hours of refrigeration.

Black and White Cookie Ripple Coffee Cake

Today I was reading through a stack of baking cookbooks, looking for the perfect recipe for my first blog post. I came across cookie after cookie, and brownie after brownie recipe. Now, don’t get me wrong, I love cookies and brownies. But, they just didn’t seem special enough. Then, while paging through A Passion for Baking, I came across the recipe for Black and White Cookie Ripple Coffee Cake and suddenly my search was over.  The name is quite a mouthful I know, but I can assure you that this is quite a cake. The cake bakes up tall, moist and golden, developing an almost pound cake like texture.  There is a fudgy marbling through the center, a topping of crushed Oreos and vanilla glaze drizzle. Some of my favorite desserts are coffee cake and Oreos with milk. But, this recipe combines them into one cake, and I have to say, that is just brilliant! The resulting cake is quite a showstopper, but it really isn’t difficult to make.  The hardest part, honestly, is chopping the Oreos without them flying all over the kitchen.  The cake is a basic batter, divided into two layers by the chopped Oreo cookies, creating a beautiful, dark swirl throughout the middle of the cake. The usual butter, flour and sugar streusel of most coffeecakes is replaced by chopped Oreos, which retain some of their crunchiness and add some texture to the cake. Finally a powdered sugar glaze finishes the cake with a hint of vanilla and just the right amount of sweetness.  As much as I love Oreos dipped in milk, a big slice of this cake and a cup of coffee….Well, let’s just say there is now some competition.

Black and White Cookie Ripple Coffee Cake:

Yield: 12-16 servings


1 cup unsalted butter, softened

2 cups sugar

6 large eggs

1 Tbsp vanilla extract

1 3/4 cups buttermilk

4 cups all-purpose flour

4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

30 Oreos, coarsely chopped


1 1/2 cups powdered sugar

2 to 6 Tbsp water, as required

1/2 tsp vanilla extract

Preheat oven to 350°F.  Line a cookie sheet with parchment. Generously spray a 9 inch tube pan with cooking spray and place on prepared sheet.

Mixer bowl:  Cream butter and sugar on medium until well combined. Add 2 eggs at a time, blending on medium, scraping down sides of the bowl, until well blended. Add vanilla and buttermilk, blending well.  Fold in the dry ingredients (flour, baking powder, baking soda, and salt) and blend until smooth, about 2 to 4 minutes.

Pour 2/3s of the batter into the tube pan and sprinkle with 2/3s of the Oreo pieces- placing more on the outside than the middle (so they stay in place). Top with the remaining batter and sprinkle the remaining cookie pieces evenly on top.

Bake for 45 minutes @ 350°F, then reduce temperature to 325°F. Finish baking until a toothpick tests almost clean, about 15- 20 minutes (Mine took much longer, more towards 30 minutes). Cool 10 minutes in pan, before turning out onto a cake plate.

For Glaze: In a small bowl, whisk the powdered sugar, water (start with 2 Tbsp) and vanilla together. Add more water, a little at a time, until it reaches drizzling consistency. Drizzle the glaze over the cake with a whisk or fork, allowing some to run down the sides of the cake for the best appearance.

Source:  A Passion for Baking by Marcy Goldman

Helpful Hints:

  • I had a hard time getting the center cone to lift out of the tube pan frame because some of the batter leaked at the bottom, and baked, sealing them together. I just lifted the pan so I could see the underside, and ran a thin, sharp knife between the two metal parts.
  • Once you remove the cake from the frame, it is still on the middle cone. I ran a sharp knife between the cake and the cone’s flat bottom. I placed the cake, still attached to the cone, on a large plate and put a large plate on top. Quickly with one hand holding each plate in place, I flipped the cake out onto what was the top plate. But, now the cake is streusel side down, so you have to flip it again.
  • During the cake removal/flipping process, the cake loses quite a bit of streusel. I saved it and sprinkled it back onto the cake, which then was set in place with the glaze.
  • When I was making the cake, it seemed like there were a ton of Oreos in the middle, but some of them disappeared in the ripple. So, I think I would increase the amount of Oreos in the middle of the cake.
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