Cookies And Cream Cookies Recipes

Steps:

• Start whipping heavy cream adding sugar, to taste. When the cream begins to thicken, add the egg yolks and whip to stiff peaks. Separate whipped cream in 2 separate bowls. Add blueberries to 1 bowl.
• Place chocolate cookie on a plate add blueberry cream over, place vanilla cookie on top of the cream then add plain whipped cream on top. Decorate with blueberries and peaches.

Steps:

• Combine milk, cream, cookies, 8 tablespoons sugar, and vanilla bean in a medium saucepan and bring to a simmer. Turn off heat and let rest for 5 minutes. Bloom gelatin in a bowl of cold water. Puree the amaretto cookie mixture. Remove gelatin, combine with all other ingredients. Pass through a chinois. Cool and pour into 4 individual ramekins. Refrigerate until set, about 1 1/2 hours. Combine cherries, Vin Santo, and 1/4 cup sugar in pot. Simmer for 5 minutes. Remove from heat and let cool.
• To serve, turn each ramekin upside-down over a dessert plate to release panna cotta. Top with a spoonful of marmallata.

Steps:

• Heat the oven to 250 degrees. Line a sheet pan with parchment paper.
• Make the meringue: In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and salt. Whisk on medium speed until frothy, about 1 minute. While the machine is still going, slowly add the sugar in a narrow stream, then raise the speed to high. Whisk the egg whites until glossy, stiff peaks form, about 4 minutes. When you lift the whisk out of the bowl and turn it upside-down, a meringue mountain peak should form without flopping over.
• Coarsely crush or chop the 10 cookies and add to the meringue. Gently stir with a rubber spatula or large metal spoon until the cookies ripple throughout.
• Mound the meringue onto the center of the parchment-lined sheet pan and, using the spatula or spoon, gently form into a round that's about 8 to 9 inches wide and 2 to 3 inches high. You can encourage this shape by repeating a circular motion that swirls the meringue and creates lovely waves so the surface doesn't look smooth. When you're happy with your disk, make one final circular motion in the center to create an indent, where you'll pool the whipped cream later.
• Bake the meringue for 1 1/2 hours, then turn off the oven, leaving the door shut, and let the meringue finish cooking in the residual heat until crisp and dry on the outside with a springy, marshmallowy interior (but it should not be wet), 15 to 30 minutes. Remove the meringue from the oven and let it sit on the counter to cool completely.
• While the meringue cools, make the topping: In a large, clean bowl or in the stand mixer (with a clean bowl), whisk together the heavy cream, sugar and salt until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat.
• Pile the whipped cream on top of the cooled meringue, leaving a border, and top the cream with the 5 cookies, crushing them over the cream with your hands or chopping them and sprinkling them on top. Slice and serve the Pavlova like a cake.

Steps:

• Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners. In a large bowl, combine flour, cocoa, sugar, baking soda, baking powder and salt. Add eggs, melted butter, buttermilk, vanilla and 1/2 cup hot water; whisk until smooth.
• Spoon 1 tablespoon batter into each muffin tin and press a cookie firmly into each cup until batter comes up sides of cookies. Divide remaining batter evenly among cups. Bake, rotating pans halfway through, until cupcakes are puffed and set, 15 to 17 minutes. Let cool completely in pan on wire rack.
• Put the buttercream in a large piping bag fitted with a 1/2-inch plain round tip (such as Ateco #808). Pipe onto cupcakes and sprinkle with crushed crumbs.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 9x13-inch baking pan with cooking spray.
• Mix cookie mix, butter, and egg together in a large bowl until well blended. Stir in chopped candy bars. Press dough into the bottom of the prepared pan.
• Bake in the preheated oven until light golden brown, 15 to 18 minutes. Let crust cool completely, about 1 hour.
• Combine whipped topping and frosting in a large bowl until well blended. Reserve 1/4 cup chopped cookies; gently stir remaining cookies into frosting mixture until well combined. Spread over the cooled crust. Cover with plastic wrap and refrigerate until chilled, about 2 hours. Cut into 6 rows and 6 columns for 36 bars.

Steps:

• In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and cookies. , Spoon into crust. Freeze until firm, about 6 hours or overnight. May be frozen for up to 3 months. Remove from the freezer 10 minutes before serving.

Steps:

• Prepare pudding as directed for pie filling; let set.
• When pudding is set, fold in whipped topping and crushed cookies. Pour pudding mixture into crust.
• Freeze overnight. Serve.

Steps:

• Whip the first three ingredients in mixer on high speed until stiff. Break Oreo's into medium size pieces. Gently fold in Oreo pieces.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees and line 12 muffin cups with paper or aluminum foil liners.
• In a medium bowl or on a large square of waxed paper, sift together the flour, cocoa powder, baking soda, baking powder and salt and set aside.
• In a large bowl, whisk together the milk and vinegar; set aside for a few minutes to curdle.
• Add the sugar, oil and vanilla extract and other extract, if using, and beat until foamy. Add the dry ingredients in 2 increments, and beat until no large lumps remain.
• Add the chopped cookies to the batter, stirring just to combine. Spoon the batter into the liner cups, filling them three-quarters full.
• Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
• Transfer to a wire rack to cool completely.
• Frosting:.
• While cupcakes cook, in the bowl , beat the shortening and butter on medium-high speed for about 5 minutes, until well combined and fluffy.
• Reduce speed to low to add the sugar until incorporated, and then increase to medium-high speed to beat for about 3 minutes.
• Add the vanilla extract and milk; beat on the same speed for 5 to 7 minutes, until fluffy. Add the cookie crumbs, mixing well.
• Frost the cupcakes and serve!

Steps:

• Separate the cream from the chocolate sandwich cookies. Place the cookies in a plastic bag and the cream in a small bowl.
• Using a rolling pin, crush the cookies until they are finely ground.
• Microwave the cream from the chocolate sandwich cookies for 2 minutes.
• In a chilled medium bowl, beat the heavy cream using a hand mixer until thick and frothy.
• Add the cream from the cookies and the powdered sugar. Beat until stiff peaks form.
• Fold in the chocolate sandwich cookie crumbs, saving some as topping for later.
• Spoon into a piping bag or plastic bag with a piping tip. Pipe into serving bowls or glasses.
• Top with remaining chocolate sandwich cookie crumbs and half of a chocolate sandwich cookie, if desired.
• Serve immediately or refrigerate until ready to serve.
• Enjoy!