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Walnut and Beetroot Salad

Walnut and Beetroot Salad

Let’s not get scared by the cooking time here. Of the 75 minutes or so necessary for putting together this tasty salad, 55 minutes are for roasting the beetroot. This lets you easily peel it. Moreover, your beetroot gets smooth-textured and mildly and irresistibly sweet. Upgrade it by tossing crumbled walnuts together with other vegetable goodies.

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Ingredients Needed for Walnut and Beetroot Salad


For the beetroot:

1 medium beetroot
1 tablespoon vegetable oil
2 garlic cloves, crushed
salt

For the salad:

1 small celery stick, chopped
1 tablespoon walnuts, crumbled
½ medium red onion, sliced
salt
pepper
2 teaspoons of vegetable oil
1 teaspoon balsamic vinegar

How to Make Walnut and Beetroot Salad

  1. For the beetroot:

    Lay an aluminum foil on the work surface and place the beetroot on it. Drizzle the beetroot with vegetable oil and wrap it with the aluminum foil.

  2. Roast for 55 minutes at 400⁰F/200⁰C.
  3. Remove from oven, unwrap it and peel it. Cut it half and slice it. Set aside.
  4. Add the crushed garlic to a small bowl, season with salt and mix until even.
  5. For the salad:

    Add the cooked beetroot, celery, walnuts, salted garlic, and onion to a bowl. Season with salt and pepper, drizzle with vegetable oil and balsamic vinegar then mix them until even.

Chocolate Swirl Cake

Chocolate Swirl Cake

This really does look good and appetizing, doesn’t it? Well, it tastes as it looks. For the swirly cinnamon-flavored sheet wrapping use flaky puff pastry and butter. Fill it with a sweet mixture of eggs, melted chocolate, and crumbled Oreos.

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Ingredients Needed for Chocolate Swirl Cake


For the swirl sheets:

12 ounces of puff pastry (2 sheets, 6 ounces each)
¼ cup melted butter
4 tablespoons of cinnamon

For the filling:

1 cup melted chocolate
¼ cup melted butter
5 eggs
½ cup sugar
3 ounces of oreos

How to Make Chocolate Swirl Cake

  1. For the swirl sheets:

    Lay one puff pastry sheet on your work surface and coat it with melted butter. Sift 2 tablespoons of cinnamon over it.

  2. Roll it, then slice it. We’ve got 30 slices.
  3. Place them on a parchment paper one next to another, to form a disc. Cover them with another parchment paper and flatten them using a rolling pin. You’ll get a beautiful sheet decorated with swirls.
  4. Line a cake pan with this swirl sheet.
  5. Using the same previous steps and the remaining ingredients make another, somehow smaller, swirl sheet. You’ll use this one to cover the filling.
  6. For the filling:

    Add the melted chocolate and melted butter to a bowl and mix them. Set aside.

  7. Add 4 eggs and the sugar to another bowl and beat them using a hand mixer.
  8. Add the chocolate mixture and incorporate into the eggs using a spatula. Put the Oreos into a zip bag and crush them, then add them to the bowl, too. Mix until even.
  9. Transfer this mixture in the swirl sheet-lined cake pan and spread it evenly. Pull the lining sheet’s edges toward the inside, then cover with the second, smaller swirl sheet.
  10. Add the 5th egg to a small bowl, beat it, and coat the top of the cake with it using a brush. Bake for 50 minutes at 350⁰F/175⁰C.
Deep Fried Pumpkin Filled Crepes

Deep Fried Pumpkin Filled Crepes

Would anyone like a sweet treat for those gloomy, rainy days? The mild sweetness of the pumpkin combined with milk and cocoa spread and flavored with cinnamon and vanilla is pretty much irresistible. Moreover, the play between crunchy crumbled pecan, cookie crumbs, and creamy smoothness wins the day again.

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Ingredients Needed for Deep Fried Pumpkin Filled Crepes


For the cookie mixture:

7 ounces of cookie
¼ cup sugar
1 tablespoon cinnamon

For the crepes:

1 ½ cups of flour
¼ cup sugar
2 eggs
1 tablespoon vanilla extract
¼ cup melted butter
1 cup milk
salt

For the pumpkin mixture:

7 ounces of baked sugar pie pumpkin
4 ounces of butter
4 ounces of pecan nut, crumbled

For the egg wash:

2 eggs
2 tablespoons of milk

For making the crepes:

vegetable oil
12 tablespoons of peanut and cocoa spread
1 cup flour for coating

How to Make Deep Fried Pumpkin Filled Crepes

  1. For the cookie mixture:

    Add the cookies, sugar, and cinnamon to a blender and blend.

  2. For the crepes:

    Strain the flour into a bowl, add the sugar and whisk. Add the eggs, vanilla extract, and melted butter and start whisking again. Gradually add the milk in the process. Season with salt and set aside.

  3. For the pumpkin mixture:

    Add the baked pumpkin, butter, and pecans to a bowl and mix them using a fork. Set aside.

  4. For the egg wash:

    Add the eggs and milk to a smaller bowl and mix them. Set aside.

  5. For making the crepes:

    Heat 0.5 tablespoon vegetable oil in a skillet over low heat, add 1/4 cup of crepe mixture and cook both sides until golden brown.

  6. Place the crepe on the work surface, spread 2 tablespoons of pumpkin mixture and 1 tablespoon of peanut butter and cocoa spread on one half, flip the lateral sides inside, then roll them.
  7. Do this for the remaining crepes. We’ve got 12 of them in total.
  8. Add the flour, egg wash, and cookie mixture, each onto a smaller oblong tray plate. Coat each pancake with flour, egg wash, and cookie mixture.
  9. Fill a bigger sauce pan halfway with vegetable oil and heat it over medium heat. Deep fry the crepes both sides until golden brown.
How to Cut a Jalapeno Two Ways

How to Cut a Jalapeno Two Ways

Bring this delight in your life – and on your table. You can find jalapeno peppers everywhere and there are just so many uses for them! They work in pizza, you can make jalapeno poppers with them, and you can add them to anything from sauces, tacos, pasta, and even cocktails! Of course, you need

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Soya Chunks Soup

When holding a vegetarian diet, there are lots of ingredients that can replace meat. Take soya chunks for example, which can be used for their high protein content. Moreover, soya is so versatile, that you can add it in all kinds of dishes. Our favorite recipe is this soup, made with soya chunks, lots of veggies and a touch of heavy cream.

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Ingredients Needed for Soya Chunks Soup

4 soyas chunks
salt
0.5 ounce ginger, thinly sliced
2 garlic cloves, sliced
1 onion, chopped
1 teaspoon turmeric
pepper
1 carrot, julienne sliced
1 potato, cubed
½ red bell pepper, sliced
1 cup vegetable stock
1 cup heavy cream

How to Make Soya Chunks Soup

  1. Heat a saucepan over medium heat, fill about half of it with water and bring it to a boil.
  2. Add the soya chunks and boil them for 12-15 minutes.
  3. Take them out of the water and slice them into small cubes.
  4. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the soya chunks and cook them for 2 minutes, until slightly brown. Add ginger, garlic, and onion. Season with turmeric, salt, pepper, and cook everything for 2-3 more minutes.
  5. Add 3 cups of water in a saucepan and bring it to a boil. Add the potato, carrot, and vegetable stock. Cook everything for 20 minutes. Add the cooked soya, and pour the heavy cream.
  6. Season with salt, pepper, and leave it on heat for 3-4 more minutes.

Mango Cheesecake

Now here’s what we call a delicious cheesecake! Mango and Oreo make for a dazzling combo, one you should try as often as you can! If that doesn’t impress you, then you can make an amazingly refreshing sauce. It’s made from banana, avocado and lemon juice, and will literally be the icing on the cake!

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Ingredients Needed for Mango Cheesecake

8 oreos s, crushed
2 ounces of butter, melted
1 gelatin
1 mango, sliced
½ cup cream cheese
¼ cup brown sugar
1 banana, sliced
½ avocado, sliced
¼ lemon

How to Make Mango Cheesecake

  1. Preheat the oven to 360°F/180°C.
  2. Mix the crushed Oreos with melted butter.
  3. Add about 2 squared cooking shapes over a baking tray. Cover their bottom with the Oreo mixture.
  4. Bake them in the oven for about 15 minutes.
  5. In the meantime, soak the gelatin in cold water for 5-6 minutes, then remove it.
  6. Add the sliced mango, cream cheese, brown sugar, and gelatin in a blender. Mix until smooth.
  7. When ready, pour it over the baked Oreo mixture and freeze for the next 4 hours.
  8. Separately, add the banana and avocado slices along with lemon juice in a blender. Blend until you get a nice, smooth sauce. Serve it with the cheesecake.
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