According to a recent report, the deliciousness factor that my Oreo consumption delivers could actually be compared to the same kind of pleasure you get taking illegal pharmaceuticals.
OK, a bit of background on this latest food report. The medical study was conducted at the Behavioral Neuroscience Center at Connecticut College to examine the effects of high-fat and high-sugar foods on the brain. Long story short, the animals used in the study loved (and craved) the cookies (that just happened to be Oreos) as much as the pharmaceuticals.
This news item got me thinking about how many recipes I have that contain Oreos. The answer was bunches. So, in the interest of science (and your taste buds) I’m happy to share.
Oreo Strawberry Sensation
4 cups fresh strawberries, divided in half
1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 ounces) whipped topping, thawed and divided
10 Oreo cookies, finely chopped
1 tablespoon melted butter
Line a 9-by-5-inch loaf pan with foil, with ends extending over sides of pan. Mash 2 cups berries in large bowl and then add the condensed milk, lemon juice and 2 cups whipped topping mix to combine and pour the mixture into the prepared pan.
In a bowl combine the chopped cookies and butter. Sprinkle the cookie mixture over the top of the strawberry mix. Cover the mixture with the pieces of foil that are hanging over the edges. Press gently to press the cookies into the mixture. Place in the freezer for at least 6 hours or overnight.
To serve: Invert the dessert onto a serving plate and frost with the remaining whipped topping and strawberries.
1 3/4 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup sour cream or yogurt
1/4 cup butter or margarine melted
20 Oreos (or chocolate sandwich cookies) chopped
Preheat oven to 400 degrees. Use paper liners in a 12-muffin baking pan. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl combine the milk, sour cream, egg and margarine. Mix to combine then add the creamed mixture to the flour mixture and mix just until combine. By hand, add in the chopped cookie. Spoon the batter evenly into the prepared muffin pan liners. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in the pan for 5 to 10 minutes then remove to a cooling rack. Makes 12.
Oreo Pound Cake
25 Oreo cookies, chopped into big pieces
3 cups flour
1 1/2 cups sugar
1 1/4 cups milk
1 cup butter or margarine
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
4 large eggs
6 ounces chocolate chips (semi-sweet or milk)
3 tablespoons butter or margarine
1 tablespoon milk
1 tablespoon corn syrup
Preheat oven to 350 degrees. Grease and flour a 9-inch loaf pan. In a bowl of an electric mixer combine all the cake ingredients except the cookies. Spoon 2/3 of the batter into the pan. Add the chopped cookies to the remaining batter, mix to combine and then spoon it on top of the batter in the pan. Bake 50 minutes. Test by pushing on the top of the cake. If it springs back when lightly touched, it’s done. Cool cake in pan for about 10 minutes then place it on a rack. Cool completely and glaze.
For glaze: In a saucepan combine the chocolate chips, butter, milk and corn syrup. Heat over low heat (you can do this in a microwave but stop often to stir), stirring constantly, until melted. Drizzle the glaze over cooled cake. Serves 8 to 10.
Double Chip Chocolate Oreo Cookies
1 cup butter, softened
1 cup sugar
3/4 cup packed brown sugar
2 large eggs
1 tablespoon vanilla
1 3/4 cups flour
15 Oreos, finely ground to a powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup cocoa
1 1/2 cups chocolate chips, milk or semi-sweet
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. In the bowl of an electric mixer combine the butter, sugar and brown sugar and beat until well combined. Add the eggs and vanilla and beat until combined. Add the flour, crushed cookie crumbs, baking soda, salt, cocoa powder and chocolate chips. Mix on low just until combined. Place the cookies about 1 inch apart. Bake for 10 to 12 minutes, just until cooked through but not overcooked. Cool the cookies on baking sheet for 5 minutes before removing them to cool on a rack. Make 2 1/2 to 3 dozen.