Cookie Dough Oreo Cheesecake

Cookie Dough Oreos are officially on supermarket shelves. Of course, I promptly snatched up a package at Target, dug in the second I got home...and was kind of disappointed. 

They ARE better than most of the limited-time Oreos I've had in the past (I always buy them, but rarely like them). But they still don't really taste like cookie dough. As my sister put it, they have "a fake/manufactured cookie dough taste." Let's just say there's no risk of me digging the creme filling out by the spoonful.

In my opinion, any kind of Oreo, even the original ones, is best incorporated into a baked good. So I decided to whip up a Cookie Dough Oreo Cheesecake. Can you really ever go wrong with cheesecake? I think not. 

I was not disappointed.

I crushed up several Cookie Dough Oreos for the crust, then chopped up the rest and stirred them into the cheesecake batter. To make up for the Oreos' lacking flavor, I layered some actual cookie dough between the crust and the cheesecake. This was not a mistake.

What You Need

24 Cookie Dough Oreos, divided
2 Tbsp butter, melted
2 packages (8 ounces each) cream cheese, at room temperature 
1 jar (7 ounces) marshmallow creme
1 egg
1 package pre-made chocolate chip cookie dough (I used Toll House Chocolate Chip Lovers)

Put It All Together

1. Preheat your oven to 350°F.
2. Coat a springform pan with cooking spray. 
3. Crush 14 Oreos in a food processor, until finely ground. Mix with the melted butter, and firmly pack into the bottom of the prepared pan. Bake for 10 minutes, then cool for 10 minutes.
4. Press the cookie dough into a half-inch thick layer on top of the crust. (I used about three-fourths of the dough in the package.) 
5. Beat the cream cheese and marshmallow creme until smooth. Add the egg, and mix well. Chop up the remaining Oreos, and stir into the cream cheese mixture. 
6. Pour the mixture over the cookie dough, then bake for 20 to 25 minutes. Allow to cool completely, then refrigerate for at least 4 hours before serving.

8 NEW Treats for Dessert Fiends

Crest Mint Chocolate Toothpaste

I'm a Crest loyalist, but I have my doubts about chocolate-flavored toothpaste. If I really wanted my breath to smell like chocolate, I'd eat a piece of—get this—chocolate. Yet Crest claims the "rich, creamy cocoa flavor" is a calorie-free way to indulge, although I usually like to swallow my chocolate, not spit it in the sink. Skepticism aside, I'll probably be suckered into buying a tube, just to say I tried it. Or maybe I'll go for one of the other slightly more palatable-sounding flavors: Vanilla Mint Spark and Lime Spearmint Zest.

Cookie Dough Oreos

Who, you might ask, buys all of the bizarre flavors of Oreos that have come out over the last few years? Me, that's who. I'm a sucker for novelty products, and in this case, I'm legit excited, because two of my favorite flavors are colliding. These limited-time Oreos hit shelves February 3rd. I'll be the first in line.

Marshmallow Crispy Oreos

If you can get past the stupid name—no doubt, a way to avoid the inevitable trademark trouble of using the term "Rice Krispies"—these Oreos sound just as promising as the cookie dough ones, as long as the marshmallow flavor is authentic, and not some artificial-tasting knock-off (like cheesecake ice cream, which is always a disappointment). These yummies also debut on February 3rd.

Starbucks Tiramisu Latte

Now that I have an Italian last name, I'm obligated to include the new Starbucks Tiramisu Latte, even though I actually hate the dessert. (Just don't tell my in-laws.) I also hate coffee, so I won't be trying this creation, which consists of espresso, mascarpone flavor, and cocoa espresso powder. Unfortunately for tiramisu fans, it's only being debuted in two cities this winter: St. Louis and Jacksonville, since, you know, those Floridians are the ones who really need a hot drink. 

Hershey's Spreads

My mom recently tried Nutella for the first time (a little late on that one, right?), and she loved it. Lucky for her, the food world has finally caught onto the whole hazelnut/chocolate trend, too: Hershey just released a Nutella knock-off, as well as plain chocolate and chocolate/almond spreads. I've yet to try them, but will probably buy a jar the next time I go to the supermarket hungry. 

Hershey's Chocolate Bar 3-D Printer

Don't get too excited, because I'm a little premature on this one: Hershey has partnered with a 3-D printing company to allow people to create custom chocolate bars. No word on when it's going to debut, or how much it'll cost. I foresee the world's first $100 candy bar. 

Butterfinger Peanut Butter Cups

My mourning period for Butterfinger B&B's may officially be over. I'm a Reese's Cup fiend, and I feel confident the crunchy, Butterfinger texture will add an extra layer of intrigue to the classic candy. Expect to see a commercial for this new Nestle creation during the Super Bowl!

Dunkin' Donuts Heart-Shaped Cookie Dough Donut

I felt my heart skip a bit when I read the name of this Valentine's Day donut, but then I read the kind-of-disappointing description: The "cookie dough" is really just buttercream filling, with chocolate icing and chocolate chips on top. (Dunkin' claims the vanilla flavor is "similar" to cookie dough.) That doesn't sound like cookie dough to me. Alas, I'm still willing to take my chances.

Lemon Marshmallow Meringue Pie

I know, I know, I’m supposed to be writing about pumpkin, apples, cinnamon—not lemon, the most summery of fruits. But this recipe was practically begging to be made, all because of a bag of lemon-flavored marshmallows. And a slice of pie I ate a year ago.

Let’s start with the mallows: I’m a sucker for novelty foods, especially those involving marshmallow. So, naturally, when I spotted Lemon Meringue Campfire Mallow Bursts (i.e. off-brand fruity marshmallows) at Wal-Mart, I HAD to buy them. Usually, flavored mallows disappoint me. Take Jet-Puffed Pumpkin Spice Mallows, for example, which taste like plain marshmallows that have been spritzed with pumpkin-scented room spray. 

But, WOW! These no-name marshmallows are amazing. The lemon flavor is intense and authentic, so good, in fact, that I nearly ate the entire bag in an evening. Which is why I melted them down into marshmallow crème to use as a topping for my lemon pie.

That brings me to the actual pie: I once had a piece of lemon meringue pie with marshmallow fluff instead of traditional meringue on top. I’ve gone back to the restaurant that served it, hoping for a second slice, but the place never had it again.

So, I’ve been forced to recreate it. I started with a basic graham cracker crust, then borrowed a lemony filling from a Bobby Flay dessert. Finally, I whipped up a batch of homemade Cool Whip, which I combined with my homemade marshmallow crème (these are the things I do when my husband is out of town).

The final result: a tart, beautiful pie, with just enough sweetness to bring me back for more. 

Lemon Marshmallow Meringue Pie

What you need

The crust

1 ½ cups graham cracker crumbs

1/3 cup white sugar

6 Tbsp butter, melted

½ tsp cinnamon

The filling

1 ½ cups white sugar

6 Tbsp cornstarch

¼ tsp salt

½ cup fresh lemon juice

½ cup cold water

3 egg yolks, well beaten

2 Tbsp butter

1 ½ cups boiling water

1 Tsp lemon extract

1 Tsp lemon zest (optional)

3 drops yellow food coloring

The topping

1 bag of marshmallows (I used lemon-flavored ones)

2 tsp light corn syrup

1 pint heavy whipping cream

½ cup powdered sugar

1 Tsp lemon extract

1 drop yellow food coloring

Put it all together

1. Make the crust: Preheat the oven to 375°F. Combine the graham cracker crumbs and sugar with the melted butter, and press into a 9-inch pie plate. Bake for 7 minutes. Cool completely.
2. Make the filling: Whisk together the sugar, cornstarch, and salt in a medium saucepan, then slowly incorporate the lemon juice and cold water. Add the egg yolks, and mix until smooth. Next, add the butter; gradually stir in the boiling water. Bring the mixture to a boil over medium heat, stirring constantly. After boiling for 2 minutes, remove from the burner, and stir in the lemon extract, zest, and food coloring. Allow to cool half an hour before pouring into the pie crust. Refrigerate for at least half an hour.
3. Make the topping: Place the marshmallows in a microwave-safe bowl, and drizzle the corn syrup on top. Microwave for 30 seconds (no longer or the mallows could burn), and stir until the marshmallows are smooth and creamy. 
4. Whisk the whipping cream until soft peaks form, then gradually stir in the powdered sugar until fully incorporated. Add the lemon extract and food coloring. 
5. Use an electric mixer to combine the marshmallow creme and the whipped cream mixture. Spread evenly over the chilled pie. Chill for another 4 hours before serving.

Peeps Rice Krispies Treats

Alarmingly similar to Funfetti Pie.

My relationship with Peeps is fraught. It’s not that I dislike the little sugar-crusted chicks. Rather, it’s because I love them so much. I’m fiercely protective of my marshmallow Peeps—I only buy them at Easter, so I savor them, eating one a day until they’re gone. 

            My love has cost me.  

            The first time it happened, I was 9 years old, a chubby 5^th grader who survived primarily on sugar. I'd carefully tucked my Peeps away in my Easter basket, like any fat kid would, to avoid sharing them. Then one disappeared. I leapt to action, and posted “Missing Peep” signs outside my father’s bedroom. He looks to have eaten more than his fair share of Peeps in life, so he seemed the most likely thief. He never confessed.

            Then, years later, it happened again, on a first date. After dinner, my date and I headed back to my place, and he promptly—rudely—raided my pantry. He zeroed in my Peeps (I can't blame him), and scarfed down every last pink bunny. I never went out with him again.

            All of this is to say, I need a little Peeps therapy. I tried to visit the Just Born factory, conveniently located a few miles from my apartment. They wouldn't let me in. So, I decided to liberate myself by melting down 17—17!—of the fluffy guys for Peeps Rice Krispies Treats. I even burned a few. 

Poor guys. They don't know what's coming.

Peeps Rice Krispies Treats

Adapted from: Serious Eats 

What you need

17 marshmallow Peeps

1.5 Tbsp butter

3 cups Rice Krispies cereal

Sprinkles

  

Put it all together

1. Melt butter in a saucepan over low heat. Add the Peeps, keeping each color in a separate part of the pan, and stir until melted. Do not leave them unattended or they will burn! As soon as the butter melts, remove the pan from the burner.
2. Stir in Rice Krispies cereal, until the melted marshmallow is evenly dispersed.
3. Press into a greased 8" square pan, and while still hot, top with sprinkles, gently squishing them into the Rice Krispies. Cool completely before serving.