Chocolate Oreo Tart

Oreo Chocolate TartIt’s Easter Sunday and I’ve got chocolate on the brain. (Surprise surprise!) In keeping with my recent ‘it has to be quick & easy’ theme, I found this gem of a recipe over at LRF. I already had most of the ingredients in the cupboard and thought it just looked so sexy, I had to try it!

Here is what you will need to serve 8-10.

For the Base

  • 300g Oreos
  • 100g Unsalted Butter

For the Filling

  • 200g Dark Chocolate
  • 55g Unsalted Butter
  • 190ml Double Cream

For the Decoration

  • 4 Oreos (taken from the 300g already listed)
  • Chocolate Chips

Essential Equipment

  • 4 x 14″ (10 x 35cm) Fluted Loose Bottomed Rectangular Tart Tin
  • Food Processor

Reserving 4 biscuits for decoration, tip the rest of the Oreos into a food processor and pulse until fine crumbs are formed.

Gently melt the butter in a small saucepan then pour over the the Oreos in the processor. Pulse a few times until it starts to clump together.

Chocolate Oreo TartTip the mixture into the tart tin & press firmly into the base and sides with a metal spoon.

Place into the freezer to firm up whilst we get on with the filling.

Chocolate Oreo TartFinely chop the dark chocolate & cube the butter. Place it all into a large glass bowl and set to one side.

Chocolate Oreo TartPour the cream into a small saucepan and gently bring to the boil. (Don’t continue to let it boil – turn the heat off as soon as it starts to boil.)

Pour over the chocolate and leave to stand for 5 minutes.

Chocolate Oreo TartGive the mixture a good stir with a wooden spoon. It should become a bowl of silky smooth chocolate heaven!

Chocolate Oreo TartPour the mixture straight over the prepared base and smooth out with either a spoon or spatula.

Chocolate Oreo TartCut the reserved Oreos in half and press in along the top. Scatter over some chocolate chips to finish and place into the fridge to set for at least an hour before serving. (The ganache filling should become firm enough to slice.)

Chocolate Oreo TartIf it’s actually possible – there are almost too many perks to this recipe! It’s a seriously easy, no bake pudding that takes only 10 minutes to prepare. With it’s super rich and chocolatey filling, it’s not short of indulgence either! And naturally, it’s made even more awesome by containing Oreos.

I would love to try this out with white chocolate instead of dark for a ‘cookies and cream’ style dessert. I imagine it would also be just as good with milk chocolate, if quite a bit sweeter and less rich.

Anyway, I hope your bellies are full to the brim with chocolate and I will catch you all next time!

Enjoy the rest of your long, Bank Holiday weekend.

Miss KitchenMason


Oreo Fudge

White Chocolate Oreo FudgeBlogging, as you can imagine, is very difficult when teamed up with becoming a Mum for the first time. I usually love spending hours in the kitchen making anything and everything that takes my fancy but I just don’t have the time or energy anymore. When I came across this recipe (adapted from Dessert Now Dinner Later) I actually thought it was too good to be true. So much so, I read through the recipe at least 5 times before considering to attempt it! I mean, it takes like 10 minutes (plus chilling time) to make, it only has 3 ingredients & the white chocolate/Oreo combination? One of my all time faves! Seriously, it’s not sorcery, witchcraft or magic – it can be done. (P.S. This would also make a great gift for your Mum on Mother’s Day!)

Here is what you will need to make approx 64 bitesize pieces.

  • 210g Oreos (approx 20)
  • 400g Tin of Condensed Milk
  • 360g White Chocolate


  • 8 x 8″ Square Silicone Tin OR 8 x 8″ Square Metal Tin

If you are using a silicone tin, lining is optional. If you are using a metal tin – line the base & sides so you can pull the slab of fudge out when it’s set.

Chop the Oreos into reasonably chunky pieces, or if you are short on time or patience (like me!) blitz them in a processor until chunky crumbs form. Just be careful not to go too small.

Pour the condensed milk into a large saucepan and break in the white chocolate. Gently melt together, stirring constantly, over a low heat until smooth.

White Chocolate Oreo Fudge

White Chocolate Oreo FudgeTake off the heat and add in two thirds of the chopped Oreos. Stir until evenly distributed then quickly pour into the prepared tin.

White Chocolate Oreo FudgeSpread out using a spatula or the back of a spoon, then sprinkle over the remaining Oreos and press into the top.

White Chocolate Oreo FudgeAllow to cool for 15-20 minutes at room temperature, then place in the fridge to chill for about 4 hours or overnight if you have the time.

Once the fudge has completely set, remove from the tin & cut into an 8 by 8 grid to make 64 pieces. (Or however many pieces at whatever size you like.)

This will store in the fridge in an airtight container for up to 1 week.

White Chocolate Oreo FudgeI’m not sure it’s such a good thing that I keep finding all these insanely quick & easy treat recipes lately, but my sweet tooth is definitely very happy about it! I absolutely adore this recipe. It’s ridiculously easy to make & if you haven’t tried white chocolate and Oreos together – where have you been all your life?! You need to get on this NOW!

This is definitely a recipe I will be making again. I might even try it with milk or dark chocolate next time… Mmmmmm!

I hope you enjoyed the post my lovelies, I’m off to eat more of this fudge!

Until next time.

Miss KitchenMason

Oreo Truffles

Oreo TrufflesI don’t know about you but I always like to make edible gifts for Christmas. I think they’re much more personal & really show that you care. The trouble is, I always seem to spend much longer in the kitchen than I anticipated and most recipes I’ve tried are faffy, fiddly and far too much effort. NOT what you need in the run up to Christmas! As if there’s not enough to do already right?

These gorgeous Oreo Truffles are an absolute godsend! Not only are they really simple, they only take about an hour to make. It’s exactly what you’ve been looking for!

Here is what you will need to make approx 20 – 30 truffles. (Dependent on how large you make them.)

  • 1 x 154g Pack of Oreos
  • 225g Philadelphia Cream Cheese
  • 300g White Chocolate
  • Any decoration of your choice (I used sprinkles)

In a food processor, blitz the whole pack of Oreo biscuits (cream filling too) until you’re left with fine crumbs.

Oreo TrufflesThen, preferably in an electric stand mixer, (but you can also just do it by hand in a large bowl) mix together the cream cheese & oreo biscuit crumbs until just combined.

Oreo TrufflesLine a baking sheet with cling film or foil and set to one side.

Roll teaspoon sized chunks of the mixture into balls and place onto the prepared tray. Yes it’s messy but for 10 minutes of dirty hands – it’s totally worth it!

Place the tray into the freezer for 30 minutes for the truffles to harden. This will make it much easier to cover later.

Oreo TrufflesWhen the truffles are chilled, break the white chocolate into a large bowl. Melt gently either in a microwave or set over a pan of barely simmering water.

Now you’re ready for the fun bit!

Get your decorations ready. I used some red and green sprinkles – you could use hundreds and thousands or whatever takes your fancy. Whatever you use, get it ready before you start coating the truffles with chocolate. Because they are so cold having come out the freezer – the chocolate will set pretty quickly so you need to decorate straight away.

Line a baking tray with non stick paper or a silicone baking mat.

Dump a truffle into the melted chocolate and, using a fork, cover in white chocolate before lifting (don’t stab it) & allowing any excess to drain away.

Oreo TrufflesPlace onto the baking tray, then straight away – sprinkle on your decoration. Repeat the process for each truffle until everything is used up.

Oreo TrufflesPop into the fridge to set for 20-30 minutes (it won’t take long) and that is it!

Place into cellophane bags tied with a pretty ribbon or into mini cupcake cases in a Christmas box and (reluctantly) give away to your loved ones.

Store in the fridge & eat within 5 days.

Oreo TrufflesYou could really mix these up if you wanted to. You could use milk chocolate instead of white or you could use golden Oreos instead of original chocolate. You could even melt milk chocolate and decorate over the white chocolate with zig zags instead of using sprinkles. You really can personalise these to whoever you’re planning on giving them to.

They’re delightfully delicious, sensationally moreish, insanely easy to make and you’re totally gona’ make them right? Of course you are!!

Hope you enjoyed the post my lovelies.

Miss KitchenMason

Oreo Cupcakes!

Oreo CupcakesThis is a recipe I have made before but wanted make again because 1. they are unbelievably awesome and 2. I thought you lovely lot would like to know how to make your very own! They also have a nice little surprise at the bottom…

Here is what you will need to make about 16-20 outstandingly delicious Oreo cupcakes!

For the Sponge

  • 280g Golden Caster Sugar
  • 80g Unsalted butter, room temp/cubed
  • 1/4 tsp Salt
  • 240g Plain Flour
  • 1 tbsp Baking Powder
  • 240ml Whole Milk, room temp
  • 2 Eggs, room temp
  • 1 tsp Vanilla Extract, good quality*
  • 1-2 Packs of Oreos

For the Frosting

  • 125g Unsalted Butter, room temp
  • 200g Full Fat Philadelphia Cream Cheese, COLD**
  • 450g Icing Sugar
  • Oreo ‘halves’ reserved from the sponge recipe
  • 1-2 Packs of Oreos/Mini Oreos to decorate

Notes to the Chef

It is important to have all ingredients at the same temperature when baking, it helps them blend much better & you will have a more even texture to your cakes. If you don’t, you could end up with giant holes in them which is not what you want.

*I can’t stress enough the difference that using a good quality vanilla extract will make to the overall flavour of your cakes. I always use Nielsen Massey’s Pure Vanilla Extract. Compared to the fake vanilla flavouring you get in the supermarkets it’s honestly no contest! I know it’s a little expensive but it’s a big bottle & will last you a long time. Just trust me on this one.

** Don’t be tempted to switch out the Philadelphia for a low fat version or a cheaper version. In my experience, it just doesn’t work as they are not substantial enough and will give you a runny, un-pipeable frosting. Not good.

Right! On with the show…

Preheat your oven to 190°C/Fan 170°C and line a cupcake tin with cases. (You may need two tins OR to cook them in batches.)

Take your Oreos and twist them into halves. Place the cream sides faced up in the base of all the cases and reserve the plain halves until later. Don’t eat them. Yes you, refrain yourself! It’ll be worth it.

Oreo Cupcakes

Oreo CupcakesNext, either in a stand mixer or a large bowl with an electric hand whisk, add the caster sugar, butter, salt and sift in the flour & baking powder.

Mix until it resemble fine breadcrumbs.

Oreo Cupcakes

Oreo CupcakesIn a jug, measure out the whole milk then beat in the eggs & the vanilla extract. Pour two thirds of the mixture into the dry ingredients and mix until smooth and lump free. Add in the remaining milk and mix again until you have a smooth, thick but slightly runny cake batter.

Oreo CupcakesFill the cases to about two thirds full. Don’t be tempted to add more if you have leftover batter, just make more cupcakes!

Oreo CupcakesBake in the centre of the preheated oven for about 15-20 minutes. Test with a skewer, if it comes out clean they’re cooked. If it comes out with batter, they need another minute or two.

Allow to sit in the tin for a couple of minutes then transfer to a wire rack to cool completely.

Meanwhile, make the Oreo cream cheese frosting.

In a food processor (or a bag with a rolling pin if you require some therapeutic bashing) add the reserved Oreo halves from earlier and blitz/bash until they’re fine crumbs. Set to one side.

Oreo Cupcakes - Oreo Cream Cheese FrostingIn a large bowl, cream the room temperature butter with a spatula until smooth.

Oreo Cupcakes - Oreo Cream Cheese FrostingTake the cream cheese out the fridge (it’s important to keep it cold right until the last moment) and add it to the butter. Blend until smooth and fully incorporated but don’t over mix.

Oreo Cupcakes - Oreo Cream Cheese FrostingSift the icing sugar then add half into the butter/cream cheese mixture. Carefully fold it in and beat until smooth then repeat with the remaining half. Again, don’t over mix.

Oreo Cupcakes - Oreo Cream Cheese FrostingWhen smooth, thick & lump free – fold in the Oreo crumbs. And there you have it, Oreo cream cheese frosting. If yours is a little runny, pop it in the fridge for 20 minutes and it should firm up a little.

Oreo Cupcakes - Oreo Cream Cheese FrostingWhen the cakes are completely cooled, pipe on the frosting with a nozzle of your choice (I used a 3M tip) and top with a whole Oreo/mini Oreo for decoration.

Oreo CupcakesAnd there you have it, possibly the greatest cupcake EVER! There’s something about the combination of Oreos and cream cheese, it’s just incredible! If you feel the same way you will definitely love my recipe for Oreo truffles AND they make fantastic gifts! Check out the recipe Here.

On that tasty note, I bid you fairwell until next week.

Carry on cooking my lovelies!

Miss KitchenMason

Em & Em’s Dinner Party – Part 2!

This weekend me and our Em were at it again. Another dinner party!! Only this time, it was in her kitchen.

On our menu was Jalapeño Poppers for starter, Individual Ham & Cheese Pies with a salad for main and a super sexy Oreo Tart for pudding.

Let’s get started with the Jalapeño Poppers. Here is what you will need to make enough for 6 people. (You can find the original recipe Here.)

  • 3-4 Large Chicken Breasts
  • Jar of Jalapeño Peppers
  • 130g Cream Cheese
  • Buffalo Wing Sauce
  • 12 Slice of Smoke Bacon
  • A Dipping Sauce of your Choosing

Preheat your oven to 220°C/Fan 200°C.

Put the chicken breasts in a bag or some cling film and bash the crap out of them until they’re really flat. It’s unbelievably therapeutic!! Then season with salt & pepper.

Next, cut each breast into 4 even pieces and spread about a teaspoon of cream cheese onto each one. Top with a few pieces of sliced jalapeño peppers and roll them up – secure with a cocktail stick.

Empty some buffalo wing sauce into a bowl and dip the rolled chicken in. Use a brush to make sure its all coated. Repeat for all the poppers and then wrap each one in a slice of bacon.

Place in a baking dish, season with a little salt & pepper and put into the middle of the oven for 30 minutes. Half way through, turn the poppers over and pour out any juice that has accumulated in the bottom of the dish.

When the chicken is cooked through and the bacon is starting to crisp, remove from the oven and take out the cocktail sticks. Serve with a cool dip as these babies have got some fire inside!!

These really did pack some heat – definitely not for the faint hearted! It was a sure fire winner with the Mr though as he loves his fiery foods. He actually said that these were one of the nicest things he’d eaten in a long time! Win.

For the main course we made individual ham and cheese pies. Exactly the same way as in This Post – just smaller.  I forgot just how amazing these little beauties were! We served it alongside a salad consisting of mixed leaves, home made croutons, crispy bacon pieces and sliced egg. Topped with a drizzling of a balsamic vinegar & olive oil dressing. NOM!

As for dessert, well. Well well. I will let these little stars speak for themselves.

Here is what you will need to make 6 tarts. (You can find the original legendary recipe Here.)

  • 3 Packs Oreo Biscuits
  • 6 tbsp Butter
  • 170g Cream Cheese
  • 280g Greek Yoghurt
  • 1 tsp Vanilla Extract
  • 75g Milk Chocolate (To drizzle)

Preheat the oven to 190°C/Fan 170°C.

First up, put 23 Oreo biscuits into a food processor and pulse until they’re fine crumbs. Melt the butter in a pan and then gradually pour into the Oreo crumbs until it resembles wet sand.

Lightly oil/grease 6 tartlet tins then evenly divide the crumbs between them. (Approx 3 tbsp per tin.)

Firmly press the crumbs in and put the tins on a baking tray. Place into the oven for about 10 minutes then leave to one side to cool completely.

To make the filling, place 9 Oreos in a food processor and pulse until coarsely chopped. Add in the Greek yoghurt, cream cheese & the vanilla extract and blitz to mix.

When the bases are completely cooled, spoon in the filling and store in the fridge until needed.

When you’re ready to serve, roughly chop the remaining Oreos (approx 10) and put a pile in the middle of each tart. Melt the chocolate either in the microwave or in a bowl over a pan of barely simmering water and drizzle over the top to finish.

Try to make the tarts no more than 4 hours before you will be eating them as Oreos have a tendency to go soft. Do make sure to wait until just before serving to top with the chopped Oreos though – for the same reason. No one wants a soft Oreo!

Just look at it though. Isn’t it beautiful?? Everything can be made better with Oreo’s!

It was amazing! And so quick and easy to make too. I LOVED the taste of the Greek yoghurt – it worked really well with the sweetness of the Oreos.

A seriously fantastic little pud.

In other news this week, it’s less than two weeks until me and the Mr set off for Thailand!! I’m super excited! Can’t wait to try all their foodie delights and share it all with you guys. (Not the food – just the photos haha : P )

And on that note – sawatdeeka!

Miss KitchenMason

Chocolate Gifts!

I always try and make some home made gifts for my family at Christmas. This year I wanted to keep it simple and stick with chocolates. I mean, who doesn’t like chocolate right?!

So I got inspiration from two places for these two different chocolates. The idea for “Chocolate Thins” topped with whatever you fancy came from an amazing book called Gifts From The Kitchen. The Oreo Truffle Chocolates idea was another from Foodgawker.

Chocolate Thins

This one is really simple. Basically all you need to do is get a baking tray & some grease proof paper. Turn the baking tray upside down (so the top is a totally flat surface) & stick the grease proof paper to it with a bit of sellotape. Then melt a chocolate of your choice and, using a teaspoon, drop some melted chocolate in blobs along the tray. Don’t position them too close together.

When the tray is filled, bang the tray on a worktop and the “blobs” turn into circular discs by spreading out. Then you have a short window to decorate with whatever you want. I used chopped up Toblerone, chopped almonds & chopped pistachios to top mine. Also, you can play around with the chocolate too, I mixed blobs of white & milk chocolate to create a “half & half” look. When you are done decorating, simply leave in the fridge to set & then remove using a pallet knife.

Oreo Truffle Chocolates

These babies create a few more pots but are so worth it! To make enough filling for approx 24 chocolates, you need to blitz half a pack of oreo biscuits in a blender. Then mix them with half a 250g tub of Philadelphia cheese. Spread the mixture in an even layer on some greaseproof paper. (Height of layer dependent on how big your chocolate moulds are, mine could take approx 3/4cm.) Then pop that into the freezer to harden, this will make it easier to handle later.

Meanwhile, melt some chocolate of your choosing. I used two, a white chocolate and some Galaxy chocolate. Remove the oreo mixture from the freezer and, using a knife, slice into smaller versions of the shape of your moulds. In my case, it was squares. Don’t use a sharp knife though as it will cut through the greaseproof paper and you will end up in a right ruddy mess like I did! Then, using a teaspoon, put a small layer of melted chocolate into the bottom of each mould & top with an oreo mixture piece. Then fill the rest of the mould with more melted chocolate so the mixture is surrounded.

Alternatively, if you don’t have a chocolate mould, you could make them as the original recipe states. Rolled into balls & then covered in melted chocolate.

Leave in the fridge to set, or if you are short on time… pop them in the freezer to speed up the process.

From the general reaction, they were very well received, which obviously I was very pleased about! There’s something so satisfying about giving home made gifts. I guess it echoes the warm fuzziness generated by the festive season. *Silly soppy sod*

Did any of you make or receive home made gifts? I would love to hear about it, leave a comment below!

Speaking of presents… my totally amazing  other half bought me my very own web domain. I am now the proud owner of Yay!! I love Christmas.

And on that note, until 2012… Hope you all have a great new year!

Miss Kitchen Mason

No Bake Oreo Cheesecake!

So I thought I would make something the Mr would appreciate this week. Oreo cheesecake. I never used to like Oreos but I tried them recently and realised that they are not as bad as I remember them. In fact, theyre’ actually pretty nice! I saw a recipe on Food Gawker and it comes from Bakers Royale. It’s in American measurements so I converted them, here is what you will need.

  • 150g Crushed biscuit, I used 50g Oreos/100g Digestives
  • 50g Light Brown Sugar
  • 75g Butter, melted
  • 315ml Double Cream
  • 450g Cream Cheese
  • 150g Caster Sugar
  • 1/2 tsp Salt
  • 1 tbsp Lemon Juice
  • 75g Oreo Cookies, Crushed

First you need to crush your biscuits for the base. I find it much easier to get the blender out for this job. It’s less messy, more consistent & much quicker for the sake of a little washing up. While it’s out, I also crush the oreos that will later be used in the filling.

Mix together the crushed biscuit & the sugar then little by little add the melted butter. Don’t add it all at once as once you have made the mixture too wet, there’s not a lot that can rescue it other than starting again. Press into the bottom of a lined spring form pan & leave to one side.

Whisk the cream, I used an electric mixer, until stiff peaks form and set aside.

Mix all other ingredients together in a large bowl except for the crushed Oreo biscuits. I used an electric whisk and mixed on a medium speed for about 5 minutes until the mixture was really smooth.

Gently add the previously whipped cream into the cheese mixture until fully incorporated.

Carefully mix in the crushed Oreo biscuits and then pour on top of your prepared base in the spring form pan. If you like you can decorate with Oreos, although I did later realise that they go quite soggy after a while so next time I will probably either leave them off or put them on just before serving.

Then for the agonising wait! Leave to set in the fridge for at least 6 hours, or preferably overnight.

Mmmmmm hand me a spoon!

Yum yum! I tell you what, I will be making this one again! There was not a lot of washing up to do after this one as I had pretty much licked all the bowls & spoons clean!

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Until next time.

Miss Kitchen Mason