Oreo-Stuffed Chocolate Chip Cookies

I know that January isn’t the best time to indulge in something deliciously decadent. So, if you’re one of those folks trying to refrain from excess in 2015, save this post for another time. However, if you’re one of my faithful foodie followers who says, “Bring it on,” then I have something wonderful for you.

I found it on BuzzFeed, in an article titled, “19 cookies with a life-changing secret.” C’mon. How can you not check out an article with that headline?  I double-dog dare you.

Anyway, there I found this amazingly decadent, naughty recipe for Oreo-Stuffed Chocolate Chip Cookies. What, you say? Oreos inside chocolate chip cookies?!?! Yes, my fingers didn’t slip on the keys. A delicious cookie within a delicious cookie.


  •  2 sticks softened unsalted butter
  • 3/4 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla
  • 3½ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 10-to-12-oz bag chocolate chips
  • 1 package Oreo Cookies, I used the regular kind (but imagine the possibilities if you tried other flavors)

Preheat your oven to 350°. Cream you butter and sugars until well combined and fluffy. Add your eggs and vanilla until well combined.

In a separate bowl sift the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.

You can use a cookie scoop, but I just used a generously filled tablespoon, to place dough both on the top and bottom of each Oreo. Seal the edges together by pressing and cupping in your hand until the Oreo is enclosed in the dough. OreoStuffedCookiesonTray

Line your cookie sheet with parchment paper. Place the cookies about two inches apart and bake for 11 to 15 minutes until the cookies are baked through. Let cool for five minutes then transfer to a cooling rack.

Pour yourself a big glass of milk and enjoy. Let that triple-cookie goodness wash over you like a warm, sweet blanket of love. (Keep in mind that one of these cookies is really like three, just in case you don’t want to totally overdue it in 2015.)OreoCookieCropped



Cream Cheese Crescent Dessert

I love social media. Well, I love the bright side of social media. (We all know social media has a dark, very dark side.) Anyway, one of the bright aspects of social media is the sharing of recipes. (Such as this blog, for example.)

The other day on Facebook someone had posted a recipe for an unnamed creation that caught my attention because it featured some of my favorite things: Cream cheese. Butter. Crescent rolls. Sugar and cinnamon.

And the recipe delivered. It was easy. Delicious. Decadent. And it went from an idea to our mouths in just a bit more than 30 minutes.

Try it.


  • 1 can of Pillsbury crescent rolls (I used the seamless dough sheet, which was easier to use.)Crescents
  • 1 8 oz. package of cream cheese, softened
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 1/8 cup butter, melted
  • Cinnamon
  • Sugar

Preheat your oven to 350°. Unroll the crescent rolls (or seamless dough sheet) and cut in half. Spread half on the DoughandCreamCheesebottom of an 8×8 baking pan. Mix softened cream cheese, ½ cup sugar and vanilla. Spread over the dough. Top with the remaining half of dough and spread so it covers all of the cream cheese filling.

Melt your butter and pour over the top of the dough, then sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes until bubbly and slightly brown.BeforeOven

Drizzle with a little honey.

Let cool for at least five minutes so the cream cheese doesn’t ooze out when you cut them. I didn’t wait, and my cream cheese did a little oozing (but in a good way).



Bacon Hasselback Potatoes

Potatoes are big in our house. He Who Must Be Fed is the quintessential meat-and-potatoes guy, so I make them a lot. I’m always looking for new ways to make them so it doesn’t get boring. (After cooking for this man for 29 years, I gotta jazz it up sometimes, right? Sure don’t want him eating in another woman’s kitchen.)

I’ve been wanting to make these Bacon Hasselback Potatoes for some time but, for whatever reason, never got around to it. Until now.

These are delicious. Absolutely delicious. Just keep in mind that if you’re going to make these, you’re going to need some time. You won’t be able to make these on the fly. But, they’re worth the wait. Truly.


  • 4 slices thick-cut bacon, each cut into 9 pieces
  • Kosher salt
  • 12 medium Yukon gold potatoes, peeled
  • 1 stick unsalted butter
  • Sea salt and freshly ground pepper
  • 2 scallions, finely chopped
  • 2 tablespoons finely chopped fresh parsley
  • 1 clove garlic, finely chopped

Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350°. Bring a large pot of salted water to a boil.

Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.

RawPotatoesAdd the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.

Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter.

When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a platter and season with salt and pepper.


Full-recipe disclosure: Since I was cooking for just the two of us, I made four potatoes, not 12. But, I used the same amount of everything else.  After all, you can’t have too much bacon.  🙂


Sweet Cashew Clusters

We’ve talked before about combining sweet and salty and how much we love, love, love it. Add this recipe for Sweet Cashew Clusters from the Food Network Magazine to your list of must makes.

The cashews are delightfully salty and mix so well with the sugary, buttery coating. You’ll love these.


  • ½ cup sugar
  • 2 tablespoons butter
  • 3 cups salted cashews

Place sugar in a medium-sized saucepan and cook over medium heat. You’ll want to occasionally swirl the pan – don’t stir the sugar – until it’s a dark amber color. It’ll take about 10 minutes.SugarForCashewsCookings

Remove from heat and stir in the butter and cashews.

Pour onto a lightly oiled baking sheet and separate into clusters with two forks. Let harden. Enjoy the salty-sweet goodness.


Chocolate Pecan Pie Chex Mix

Happy 2015! (I’m still trying to figure out where 2014 went; it’s still kind of a blur. No, I didn’t spend most of the year in a drunken stupor.)

I know with the holidays now past, you may not be thinking about snacks. But I bet at some point soon, you’re going to be thinking about snacks. I’m thinking about them right now.  🙂

If/when snacks pop into your head, here’s one for you to try: Chocolate Pecan Pie Chex Mix.

It’s a sweet kick to traditional Chex Mix that I think you’ll like.


  • 3 cups Corn Chex
  • 3 cups Rice Chex
  • 1 cup raw pecans
  • 4 tablespoons unsalted butter
  • 2 tablespoons molasses
  • 3 tablespoons brown sugar
  • 1 tablespoon vanilla extract
  • ½ teaspoon sea salt
  • ¼ teaspoon ground cloves
  • ½ cup chocolate chips

In a large microwave-safe bowl, combine the Corn Chex, Rice Chex and pecans. Set aside. In a small microwave-safe dish, combine the butter, molasses and brown sugar. Microwave for 1 minute, or until the butter is melted. Stir. Add the vanilla, sea salt, and cloves and stir together.

PouringSauceonChexMixPour the butter mixture over the cereal and use a large spatula to carefully stir it all together until all of the cereal is coated. Microwave the mix for 6 minutes, stopping it to stir every minute. (This is really important. I’ll explain later.)

When it’s done cooking, sprinkle the chocolate chips into the warm Chex Mix and give it two quick stirs. You don’t want to completely stir the chocolate around, just disperse it so it will melt and create clusters within the Chex Mix.

Place the mixture into the fridge for 20 minutes to set the chocolate completely.

Full-recipe disclosure: Keep in mind that different microwaves have different power levels. When I was making this, I noticed that a few of my squares were getting pretty dark after four minutes. So, you may not need to microwave your mix for the full six minutes. You’ll avoid burnt Chex if you stop and stir after each minute.ChexMixDone