Ingredients

  • One 16 oz package of Oreo Cookies
  • One 8 oz package of cream cheese, softened
  • Two 8 oz bags of Semi-Sweet Chocolate Chips, melted

Directions

Crush entire package of Oreo cookies to fine crumbs in food processor (Cookies can also be finely crushed in a plastic resealable bag using a rolling pin).

Add cream cheese.  Mix well until blended.

Refrigerate mixture until firm (approximately 1 hour).

Roll cookie mixture into balls 1 inch in diameter.

Refrigerate cookie balls until firm (approximately 1 hour)

Dip cookie balls in melted chocolate and coat completely.  Place on wax paper-covered baking sheet.

Refrigerate until firm (approximately 30 minutes).

Enjoy!
Strawberry-Buttermilk Fonuts!
Serves 12

Ingredients

  • 2 cups flour
  • 1 cup cane sugar
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 cup canola oil
  • 3/4 cup buttermilk
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1 tsp. vinegar
  • 3/4 cup finely chopped strawberries, divided
  • 1 cup powdered sugar

Directions

Active time: 10 minutes
Total time: 30 minutes

Preheat oven to 375 degrees. In a large bowl, combine flour, sugar, baking soda, and salt. In a medium bowl, stir together oil, buttermilk, vanilla, and eggs, then add to dry ingredients. Stir just until combined, add vinegar, and mix thoroughly. Fold in ½ cup strawberries. Lightly grease a doughnut pan (if your pan has 6 holes, work in 2 batches). Fill molds three-quarters full and bake until golden brown, about 12 minutes.

Meanwhile, make glaze: Whisk together remaining ¼ cup strawberries, powdered sugar, and 1 Tbsp. water, adding more water if necessary. Place doughnuts on a cooling rack set on a sheet tray and spoon glaze on tops. Let dry 5 minutes before serving.

NUTELLA BUNS with Mascarpone Frosting


Dough:

2 ½ teaspoons active dry yeast

2 Tablespoons white sugar

1 cup warm milk (about 110 degrees)

4 ½ cups bread flour

1 teaspoon salt

⅓ cup white sugar

⅓ cup butter, melted

2 eggs, slightly beaten


Filling:

Approximately 1 to 1 ½ cups Nutella


Frosting:

3 Tablespoons butter, softened

⅓ cup mascarpone cheese, softened

1 cup powdered sugar


Cooking spray


In a large bowl combine yeast, 2 Tablespoons sugar, and warm milk. Let sit for about 5 minutes. Add the rest of the dough ingredients and mix, using a stand mixer with a hook attachment (if you don’t have a stand mixer, combine the dough with your hands). Knead for a few minutes until smooth. Spray a large bowl with cooking spray, place the dough inside, and cover with plastic wrap. Allow the dough to rest for about 2 hours, or until doubled in size. Place the dough on a floured surface and roll out into a large rectangle (about 16x21 inch).


Scoop Nutella into a microwave safe bowl, and heat in the microwave for about 15 seconds. Spread the Nutella over the dough. Roll the dough into a large log, and cut into 12 segments. Grease a 9x13 inch baking pan with cooking spray. Place the rolls inside the pan, cover with plastic wrap, and let rise for about 30 minutes.


Meanwhile, preheat the oven to 400 degrees, and make the frosting. Using an electric mixer, beat the frosting ingredients until well incorporated. Set aside.

Bake the rolls for about 15 minutes, or until lightly golden. Do not over-bake. Immediately spread the frosting on the rolls. Serve warm.

Red Wine Risotto

2-3lb  Pancetta -cut into small pieces (Italian Bacon)
2 -3 tablespoon Extra Virgin Olive Oil
Handful of Italian Rice per person 
Half bottle of Red Wine
2 cups Chicken Stock

Pour oil in a frying pan. Then place pancetta in the frying pan. After pancetta has been cooked for a few minutes, add rice and cook it until you need to scrape the rice off the pan.  Add 1 cup of stock to deglaze.   Once that's been absorbed in the rice, add half of the red wine and cook until absorbed.  Next add the rest of the wine and again let it absorb into the rice. Now add the rest of the stock.  Total cooking time is about 15-20 minutes. 

Baked Cinnamon- Sugar Donuts

Ingredients:

1 cup white whole wheat flour (or any other flour)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
pinch of salt
1 egg (lightly beaten)
1 6 oz container of non fat plain greek yogurt
1 tablespoon coconut oil, melted (or canola oil)
4 tablespoons real maple syrup
1 1/2 teaspoons cinnamon
1/2 cup sugar
2 tablespoons butter, melted (we used Smart Balance Light)

Directions:

Preheat the oven to 400 degrees.

Mix the cinnamon and sugar together in a shallow dish and set aside.

In a medium bowl whisk together all the dry ingredients. In another small bowl mix together oil, maple syrup, egg and yogurt.

Pour the wet ingredients over the dry ingredients and gently fold everything together until combined. The batter will be thick.

Scoop batter into a ziploc bag, cut a bottom corner with scissors, and squeeze out the batter evenly into a donut pan.

Bake for 10 minutes or until golden brown. Let cool for a few moments and then flip over onto a cooling rack while still warm.

Using a pastry brush, brush the melted butter over your donuts and then dip each donut in the cinnamon sugar mixture, coating well.

* These are best when served immediately, but will last for 2-3 days in an airtight container.