OOEY-GOOEY SANDWICH
The name says it all. And the thicker you spread the mixture the more ooey and gooey it gets, which is my own personal preference. This makes for a nice picnic or in my case a potluck in which everyone enjoyed. The spread doesn't have to be eaten all at once, so refrigerate whatever is leftover or want for later on.
Provided by Studentchef
Categories Lunch/Snacks
Time 5m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl mix everything, except the bread and tomatoes together.
- Spread generously over one slice of bread and top it with a second slice of bread to make a sandwich.
Nutrition Facts : Calories 407.6, Fat 13.3, SaturatedFat 2.8, Sodium 406.1, Carbohydrate 66.2, Fiber 6.2, Sugar 31.4, Protein 11.2
OOEY GOOEY COOKIES
My daughter's favorite. I do not remember where I got this recipe but have been making them for years and they are always well received. One tip: when rolling the cookies into balls, coat your hands lightly with butter to keep the batter from sticking to you. Enjoy.
Provided by mkkpa
Categories Dessert
Time 30m
Yield 24-36 cookies
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Chill mixture for 1 hour.
- Preheat oven to 350 degrees.
- Roll dough into 1 inch balls and roll in powdered sugar.
- Bake on greased cookie sheet (spaced 2 inches apart) for 10-15 minutes until light golden.
- Cool on wire rack.
- Enjoy.
Nutrition Facts : Calories 161.8, Fat 9.8, SaturatedFat 4.7, Cholesterol 28.8, Sodium 207.1, Carbohydrate 17.1, Fiber 0.2, Sugar 9.6, Protein 1.8
CLASSIC GOOEY BROWNIES
Provided by Valerie Bertinelli
Categories dessert
Time 1h40m
Yield 16 servings
Number Of Ingredients 14
Steps:
- For the brownies: Preheat the oven to 375 degrees F. Line an 8-by-8-inch square baking pan with parchment paper so that the paper overhangs two sides of the pan. Coat the parchment and sides of the pan with cooking spray.
- Combine the butter and chocolate in the top of a double boiler and melt over medium heat. Set aside to cool slightly. Whisk the eggs in a large bowl until pale yellow. Add the granulated sugar, espresso powder and vanilla extract to the eggs and whisk until fluffy. Whisk together the flour and salt in a small bowl.
- Pour the chocolate mixture over the egg mixture and whisk until smooth. Fold in the flour mixture until just combined. Stir in the chocolate chips. Transfer the batter to the prepared pan, spreading it to the edges with an offset spatula or the back of a spoon. Bake until the batter is set and cracked on top, 30 minutes. Remove to a rack and let cool.
- For the icing: Whisk together the buttermilk, coffee, confectioners' sugar and cocoa powder until smooth.
- Remove the cooled brownies from the pan by using the parchment overhang to lift them out. Pour the icing over the top and spread with a small offset spatula. Let dry. Cut into squares and serve.
GOOEY GOOEY CAKE
Steps:
- For the bottom cake layer: Preheat the oven to 350 degrees F. Liberally prepare a 9-by-13-inch baking pan with the nonstick method of your choice. Line the pan with parchment paper, then grease the parchment.
- In a large bowl, whisk together the yellow cake mix, butter and eggs until combined and thick. Evenly pat the batter into the bottom of the prepared pan.
- For the gooey top layer: In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, cream cheese, vanilla extract, salt and eggs over low speed. Once the sugar is fully incorporated, turn the mixer speed to high. Continue beating until all ingredients are well blended.
- Pour the batter into the prepared pan on top of the bottom layer and spread it evenly across the pan using a spatula. Bake for 30 to 35 minutes. The center should still be gooey and will look under-baked.
- Let cool on a wire rack for 10 to 15 minutes. Serve in the pan at room temperature.
OOEY GOOEY BUTTERCAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
- Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom.
- For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners' sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top.
- Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners' sugar before serving.
CHOCOLATE GOOEY BUTTER COOKIES - PAULA DEEN
This recipe was on Paula's Food TV show. They are to die for! I made these because my partner will not eat anything with cream cheese in it. I thought I would actually have cookies to eat the next day. I was so wrong. I made a double batch and only had 3 cookies in all. I did not find these to be Gooey. More delicate and cake like. Be sure not to over bake. *Prep time includes 2 hour chilling time. *NOTE - On her show she did add oil...I don't know the amt. I added no oil the 4 times I have made these and I don't feel its needed...My hips agree :) UPDATE: I have also used FF Cream Cheese with good results. Any flavor cake mix works well! Please also note that the directions do state that dough will be very stiff. I use my stand mixer with no problems. Please use caution if using a hand mixer.
Provided by MamaBear23
Categories Dessert
Time 2h27m
Yield 2 dozen, 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl cream the cream cheese and butter until smooth.
- Beat in egg. Then add in the vanilla.
- Add in the cake mix mixing in well. Dough will be VERY stiff. (if using a hand mixer be careful)
- Cover and refrigerate 2 hours until firm enough to roll into balls.
- Roll the chilled dough into tablespoon sized balls.
- Roll in confectioner's sugar.
- Place on an ungreased cookie sheet, 2 inches apart.
- Bake 12 minutes.
- (The cookies will remain soft and look somewhat under-baked.).
- Allow to slightly cool and very carefully remove to wire racks to cool. (they are very delicate and tend to fall apart easily).
- Cool completely. Sprinkle with more confectioners sugar if desired.
SUPER GOOEY COOKIES
Delicious cookies with a soft centre.. simple recipe loved by many
Provided by leanneb1990
Time 35m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Cream the butter and sugar in a bowl until light and fluffy
- Add the Golden Syrup, Milk and Chocolate Chips and mix (it may look a bit like scrambled eggs, but as long as they are mixed evenly it will work out well)
- Add the flour slowly and mix until the whole mixture is even
- It should be medium in consistency.. not too runny and not too thick. Add more flour/milk to even out if needed.
- Spoon out onto two greased baking trays to make about 10 large cookies (don't worry about the shape of the cookies.. they will all end up the same)
- Put the trays into a pre-heated oven of gas mark 5/170C/ fan 150C
- Keep an eye on the cookies and after about 10 minutes they should start to brown up.. when they are a browny-golden colour take out and allow to slightly cool. The cookies are best eaten when warm because the slightly un-baked centre will warm up and create the 'gooey' part.
- Just pop into the microwave for about 30 seconds to re-warm and they have the same effect!
GOOEY CHOCOLATE CHIP COOKIES
A twist on chocolate chip cookies using syrup to make them extra gooey and chewy with a crispy outside, for the perfect cookie! A really easy recipe, with opportunities for plenty of your own variations too!
Provided by helenaf_w
Time 35m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C, gas mark 4.
- Mix the butter, sugar, oats and flour with a wooden spoon; the mixture should be crumbly.
- Add the syrup and mix thoroughly. Add more syrup if the mixture does not bind well; the mixture should end up sticky but not wet.
- Stir in the chocolate chips.
- Roll a golf ball sized cookie sphere and place on the tray, then squash with the palm of your hand till about 1.5cm thick.
- Place the baking tray in the middle of the oven, and bake for 18 minutes or until golden brown.
- For variations, use sweets such as smarties (I have found that anything with caramel eg Rolos won't work as well). For double choc chip cookies, remove the oats and add 30g cocoa powder.
OOEY-GOOEY CINNAMON BUNS
These buns are sooo good hot from the oven when they're gooey and warm.
Provided by dakota kelly
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
- Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g
OOEY GOOEY CINNAMON ROLLS
Make and share this Ooey Gooey Cinnamon Rolls recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Yeast Breads
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- In a cup, combine yeast, warm water and 1 tsp sugar. Stir and set aside.
- In a large bowl, mix milk, remaining sugar, butter, salt and eggs. Stir well.
- Add yeast mixture.
- Add half the flour and beat until smooth.
- Stir in enough of the remaining flour until dough is stiff.
- Turn out onto a well-floured board.
- Knead for 10 minutes.
- Place in a plastic bowl and cover.
- Let dough rise in a warm place until double in bulk. This may take 1 1/2 hours.
- Punch down dough and let it rest for 5 minutes.
- Roll out on a floured surface into a 15x20 inch rectangle.
- To prepare filling----------.
- Spread dough with half cup butter.
- Mix together 1 1/2 cups sugar and cinnamon and sprinkle over buttered dough.
- Sprinkle with walnuts and raisins.
- Roll up and pinch edge together to seal.
- Cut into 12 slices.
- Coat bottom of a 13 by 9 inch baking pan and an 8 inch square pan with remaining 1/2 cup melted butter.
- Sprinkle with remaining 1/4 cup sugar.
- Place cinnamon roll slices close together in pans.
- Let rise in a warm place until dough is doubled in bulk i.e. for about 45 minutes.
- Topping----------.
- In a saucepan, place all ingredients except for pecans.
- Melt these ingredients on range top.
- Mix in pecans and then pour over the top of rolls.
- Preheat oven to 350°F.
- Bake for 25 minutes or until done.
- Cool.
Nutrition Facts : Calories 889.1, Fat 43.3, SaturatedFat 26.8, Cholesterol 142.3, Sodium 775.7, Carbohydrate 118.2, Fiber 3.3, Sugar 53.1, Protein 10.2
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