Posts etiquetados ‘POSTRES’

Oreo and Peanut Butter Brownie Cakes
(Food Snots)

 

So, after being gone all last week, this has been catch up on the house week. Mostly laundry actually. Man, who knew that a weeks worth of laundry from 5 people could be so daunting. Yikes!! But I am kind of behind on my cooking and baking as well since I’ve been gone and cleaning. Not to mention, I needed an Oreo fix! So here we are. I saw this recipe earlier this week on a blog I kind of stock called Picky Palate. If you don’t follow this blog, you should!! It’s amazing. Plain and simple! And that is where I found this little concoction. Gorgeous, right!?! I love all the layers. Just makes you wanna take a bite, and really, all you need is a couple ingredients. You just prepare your brownie mix, spread oreos with peanut butter, stack, cover with brownie mix and bake. Easy and so delicious! Enjoy!!

Oreo and Peanut Butter Brownie Cakes

1 box brownie mix, 8×8 inch size
24 Oreo Cookies
1/2 cup creamy peanut butter

Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners.

Prepare brownie mix according to package directions. For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. Place oreo stacks into the cupcake lined muffin cups. Spoon 2 tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.

Makes 12 servings

Recipe from picky-palate.com

foodsnots.com

http://www.rockrecipes.blogspot.com/2011/08/oreo-caramel-brownie-bombs.html

Oreo Caramel Brownie Bombs

 

mmm…riquísimoo…encontré en este blog una rica torta de chocolate …después me cuentan

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Ingredients:
box Devil’s Food Cake Mix {plus ingredients required on the box} caja de torta Devil
14-oz can sweetened condensed milk leche condensada
12-oz jar caramel ice cream topping caramel
8-oz container frozen whipped topping crema
chocolate-toffee candy bar (such as Heath or Symphony) or toffee chips
Mix and bake the cake according to package directions. hacer la torta de acuerdo a las instrucciones del paquete
Cool for 15 minutes. Using the handle of a wooden spoon, poke holes in the cake about 1-inch apart..dejar enfriar 15 min y con el mango de una cuchara de madera hacer agujeros en la torta

Pour the sweetened condensed milk over the cake, allowing the holes to fill.verter la leche condensada sobre la torta..que penetre en la torta

 Do the same with the caramel sauce. Place in the refrigerator for several hours. The longer this cake soaks, the better it gets so be sure to prepare it several hours in advance! hacer lo mismo con la salsa caramel

 If you decide to use a candy bar for the topping, chop it up into small pieces.Si decides utilizar una barra de chocolate , picar el chocolate

Just before serving, spread the whipped topping evenly over the cake.

Sprinkle candy bar pieces or toffee chips over the whipped topping.Esparcir el chocolate picado o los chips de toffee sobre la cubierta de crema

y a disfrutar!!
Be sure to keep this cake refrigerated! refrigerar la torta