Reese’s Stuffed Oreo Brownies for your BOTW

Summer is definitely upon us as is the summer weather. It is that time of year when some days are so hot, you can be in an air conditioned building and STILL be miserable! Ugh.


So one would think that since it is summer, I would (a.) have more time for baking/blogging and (b.) be making things that do not require any heat whatsoever – meaning use of the oven. But in answer all I can say is, well, what can I say? Somehow few posts have been appearing (it’s all I can do to get the Brownie Of the Week Post up – and that’s only twice a month! I also have a post that’s been hanging around in the “drafts” section for awhile…) and me being the glutton for punishment that I am, have not (yet) stayed clear from use of the oven. But you wait, I’m sure the ice cream, no bake, and beverage posts will start pouring in (I say pouring, by the time I get around to posting again, it may be Fall) soon enough.


Okay, so what did all that have to do with this weeks brownie? Nothing, I suppose.


When at the store recently, my mom pointed out a package of Reese’s Oreos. I don’t eat Oreos as a rule (wouldn’t you much rather have something homemade?), and they are rarely found sitting around the house except in cases like these, but when you see something like that, the immediate thought is that I need to use these for a recipe (for the blog)! Which is exactly what my Mom pointed out.



Allow me to tell you about the brownie that evolved from this package of Oreos. Here you have a brownie with chocolate chips (of course) and Reese’s Peanut Butter stuffed Oreos thrown in (I was going to add a peanut butter swirl, but the batter was too chunky) and a lovely chocolate ganache adorned with more crushed Oreos and drizzled with melted peanut butter.


The result: One of my favorite combinations (aside from this one) yet! I could have eaten a bunch of these, and would have, had I not had to share the small pan 6 ways… methinks next time I will make more?


They are so yummy – the peanut butter flavor is just right and the ganache (how I do love ganache!) just adds that extra something, not to mention the additional Oreo’s on top…


Now that you have the low down, go try them. You will find that turning on the oven was worth it!


Cottura felice!


~ Please be sure to leave PLENTY of time for the brownies to reach room temperature, as they are not quite as good cold.

~ For breaking the Oreos into chunks, I placed them inside a ziploc back and used what I think is an old, old meat tenderizer to break them up slightly.

 Reese’s Stuffed Oreo Brownies 


½ C. (1 stick) butter, melted
1 ½ C. granulated sugar
1 ½ tsp. vanilla extract
2 eggs
¾ C. all-purpose flour
½ C. unsweetened cocoa powder
½ tsp. kosher salt
2/3 C. semisweet chocolate chips
12 Reese’s Peanut Cup flavored Oreos, broken into chunks (see note above),

For garnish:

About 7-10 Reese’s Peanut Cup flavored Oreos, broken into chunks (see note above),
2 tbsp. peanut butter, melted


Preheat the oven to 350° F. Line a 8×8 in. baking dish with alluminum foil and spray with cooking spray. Set aside.

In a large bowl, combine the butter, sugar, and vanilla.

Using a whisk (or mixer), add in eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together flour, cocoa powder, and salt.

Gradually, using a spatula, add the flour mixture to the egg mixture using a little bit of a folding motion until thoroughly combined.

Stir in chocolate chips and Oreo chunks.

Pour batter into prepared dish and bake for 25 to 35 minutes, or until moist crumbs stick to a toothpick when inserted.

Transfer brownies to a wire rack to cool.

When the brownies are room temperature, make the ganache.

For the ganache:


8 ounces bittersweet or semisweet chocolate, chopped (I use good quality chocolate chips, it’s so much easier!)
1 C. heavy cream (heavy whipping cream works just as well)


Place the chocolate in a medium sized bowl.

Heat the cream in a small microwavable bowl for 3 to 4 minutes on high, or until it is just beginning to simmer; make sure not to allow the cream to boil over.

Pour the cream over the chocolate and let it stand for 2 minutes.

Whisk together until mixture is smooth.

Pour on top of brownies and spread evenly.

Top with crushed Oreos.

Place brownies in the refrigerator for about 1 hour, or until ganache is set.

When ganache is set, remove from the refrigerator and allow brownies to come to room temperature.

Before serving, drizzle with melted peanut butter.


 Brownies adapted from Brooke’s Best Bombshell Brownies, ganache recipe is Alton Brown’s Ganache Frosting



Vintage Lemon Bundt Cake

IMG_002-Edit Oh my! Have you ever searched the internet for a very old recipe – in other words, one that was like your mother’s from the 1950’s or so? I could not find this particular recipe anywhere and was in despair mode because of course I had lost the original copy mom had written down for me…. But, after turning the kitchen upside down searching for it, I finally found it, ahem, atop the slightly (I’m being generous here) unorganized bookshelf in the bedroom…..IMG_004-Edit This cake brings back such sweet memories of my mom baking in our large, sunny kitchen in Michigan and me eagerly awaiting the finished product. It is simple to prepare, beginning with a box cake mix (it was the 50’s after all) and ending with a melt in your mouth lemon bundt (or tube pan as mom originally used) heavenly cake. I have never tasted anything like it, so lemony, so simple to make and so satisfying. I think it would also be amazing with raspberries served on the side or decorating the top, because who can resist the combination of lemon and raspberries, especially in the summer?

By the way, if you enjoy reading the history of cooking in America here is an article on the history of the oft used, but much maligned box cake mix.  Enjoy!


Lemon (Icepick) Bundt Cake With Lemon Glaze

With a lemon marinade seeped in and a lemon glaze on top, this cake is so moist and perfect for summer.



6 egg whites

1 1/3 C. buttermilk

1/3 C. unsweetened applesauce

1 (16.5 – oz) package lemon cake mix (I used Duncan Hines Lemon Supreme)

1 (3.4 – oz) instant lemon pudding mix

2 tbsp. finely grated lemon zest


1 C. powdered sugar

1/3 C. fresh lemon juice


3/4 C. powdered sugar, sifted

5 tbsp. fresh lemon juice

1 1/2 tbsp. finely grated lemon zest


Preheat oven to 350° f. and lightly coat a 12 C. bundt pan with cooking spray.

In a large bowl, beat the egg whites with a mixer at high speed for 1 minute.

Add the buttermilk and beat until blended.

Beat in applesauce.

Add the cake mix, pudding mix, and 2 tbsp. lemon zest and beat on medium speed for 2 minutes.

Pour and spread batter into pan.

Bake for 35 minutes or until cake springs back in center.

While cake is baking prepare marinade.

For the marinade:

In a small bowl, whisk together powdered sugar and lemon juice until blended.

Remove cake from oven and place on a wire rack.

Using a toothpick or cake tester, poke holes around the cake (the holes should be a 1/2 inch apart from each other).

Pour marinade over the cake and allow to seep into the holes.

When the cake has cooled to room temperature, make the glaze.

For the glaze:

In a small bowl, combine powdered sugar, lemon juice, and lemon zest. Mix until blended.

Invert cake onto a serving plate and pour glaze on top.

Serve or garnish with raspberries, if desired.

Posted by Kathy