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

Em & Em’s Dinner Party 2013!

Em & Em's Dinner Party 2013!It’s that time again! Me and my good friend Emma decided to throw another dinner party for us and the fella’s. On the menu this time are some fantastic recipes and, of course, I’m going to share them with you lovely lot!

The main course we selected was adapted from This gorgeous ensemble by Raymond Blanc – pork chops with onion fried potatoes & roast carrots. And for the dessert, we made an insatiably indulgent Reese’s Peanut Butter Cup cheesecake!

So, without further ado, here is what you will need for the main course – serves 4.

Main Course

‘Pork Chops with Sautéd Potato Cubes and Syrup Glazed Carrots’

  • 4 Pork Chops, (on the bone) 1″ thick
  • Sea Salt
  • Coarse/Freshly Ground Black Pepper
  • 40g Unsalted Butter

For the Potatoes

  • 6 Maris Piper Potatoes, medium sized
  • 2 tbsp Olive Oil
  • Sea Salt
  • Coarse/Freshly Ground Black Pepper
  • 40g Unsalted Butter
  • 2 Shallots, finely chopped
  • 2 Garlic Cloves, finely chopped
  • Half a Bunch of Fresh Parsley, chopped
  • Half a Bunch of Fresh Sage Leaves, chopped

For the Carrots

  • 5 Large Carrots, peeled & sliced at an angle
  • 1 tbsp Olive Oil
  • 1 tbsp Golden Syrup
  • Handful of Fresh Sage Leaves, roughly chopped
  • Sea Salt

To Serve

  • Honey Mustard (I used Maille)

Preheat your oven to 200°C/180°C Fan.

First thing’s first, get your pork chops out the fridge. Season both sides with a good helping of sea salt & coarse black pepper and press firmly into the meat. Leave to one side for about 30-60 minutes before cooking. (This helps the seasoning get into the meat.)

Place the peeled, sliced carrots in a large roasting tray along with the olive oil, golden syrup and sage leaves. Season with a generous amount of sea salt then get your hands in and give it a good mix. Place into the centre of the preheated oven for about 40-45 minutes until slightly charred and cooked through. (Mix once halfway through the cooking time.)

Em & Em's Dinner Party 2013!Meanwhile, chop the potatoes into 1cm cubes and place in a bowl of cold water. Leave to one side. Then bring a large saucepan of salted water to the boil.

For the chops, heat a heavy, non stick frying pan over a medium heat and melt the butter until foaming.

Crank the heat up to medium/high and fry the chops for about 4 minutes on each side. (If you need to cook them in batches, as I did, add 10g of butter per chop to the pan each time.)

When cooked, wrap them in foil and leave to rest until serving.

Em & Em's Dinner Party 2013!

Em & Em's Dinner Party 2013!Drain the potatoes and add to the saucepan of boiling water. Cook for about 30 seconds then drain and tip onto a baking sheet. Allow to steam for a minute or two.

Heat the olive oil in a clean, non stick frying pan and add the potatoes. (In batches if necessary, you don’t want to overcrowd the pan.) Season with a little sea salt & black pepper then cook over a medium/high heat for about 10 minutes until lightly browned.

Mix the shallots, garlic, parsley & sage together and add to the pan along with the butter. Fry for a further 2-3 minutes until the butter has melted and the potatoes are evenly coated.

Em & Em's Dinner Party 2013!Now you are ready to plate up. Serve the pork, potatoes & carrots on warmed plates with lashings of honey mustard and eat your heart out!

Em & Em's Dinner Party 2013!Before this meal, both Emma and I admitted that Pork Chops wouldn’t be at the top of our favourite meats list. But after this? It’s definitely climbed it’s way up the ladder! All the flavours work so incredibly well together. From the sweetness of the carrots to the crispy onion potatoes, and that beautiful buttery, meaty pork chop. Absolutely delicious!!


‘Reese’s Peanut Butter Cup Cheesecake’

10 Generous Servings

* Needs to chill for at least 4 Hours *

For the Crust

  • 225g Oreos
  • 50g Honey Roast Peanuts
  • 50g Unsalted Butter

For the Filling

  • 600g Philadelphia Original Cream Cheese
  • 3 x Eggs, room temperature
  • 200g Soft Light Brown Sugar
  • 160g Smooth Peanut Butter
  • 80ml Double Cream
  • 1 tsp Vanilla Extract
  • 8 x Reese’s Peanut Butter Cups

For the Topping

  • 100ml Sour Cream
  • 100g Golden Caster Sugar

For Decoration (Optional)

  • 75g Milk Chocolate, chopped into small pieces
  • 75ml Double Cream
  • 1 tsp Vanilla Extract
  • 8 x Reese’s Peanut Butter Cups

Special Equipment

  • 9″ Springform Tin
  • Large Roasting Tray (Bigger than the springform tin)

Grease and line the base & sides of the 9″ springform tin with baking/parchment paper. Preheat your oven to 160°C/140°C Fan.

Em & Em's Dinner Party 2013!In a blender, blitz the Oreos & peanuts to fine crumbs. Melt the butter, pour it into the biscuits and combine. Press the mixture, with the back of a metal spoon, into the base and slightly up the sides of the prepared tin. Refrigerate until needed.

Em & Em's Dinner Party 2013!Either using a stand mixer & paddle attachment or an electric hand whisk & large bowl, mix the cream cheese until smooth.

Lightly beat the eggs with a fork and add to the cream cheese in thirds. Beat well after each addition.

Add in the brown sugar, peanut butter, double cream & vanilla extract and continue to mix until smooth.

Em & Em's Dinner Party 2013!Chop the Peanut Butter Cups into 8ths and gently fold them into the filling. Pour the mixture into the tin and smooth over the top.

Wrap the base & sides of the tin with a double layer of foil and set into the roasting tray. Place onto the middle shelf in the oven and pour boiling water into the roasting tray so it sits 1″ up the sides of the springform tin.

Chop the Peanut Butter Cups into 8ths and gently fold them into the mix.Bake for approx 75-90 minutes until it’s firm to the touch and lightly golden on top.

Chop the Peanut Butter Cups into 8ths and gently fold them into the mix.In a bowl, mix together the sour cream and the golden caster sugar. Pour this over the top of the cheesecake and return to the oven for a further 10 minutes.

Em & Em's Dinner Party 2013!Remove the tin from the oven & roasting tray and place on a wire rack to cool for an hour.

Once cooled, refrigerate for at least 4 hours to set.

When (at long last!) the cheesecake has set, make a chocolate ganache by heating the double cream until hot (but not boiling.) Remove from the heat & add the chopped chocolate. Leave to stand for 2 minutes then stir until the chocolate has completely melted and the mixture is smooth & shiny. Add in the vanilla extract then pour into a piping bag.

Chop the Peanut Butter Cups into 8ths and pipe ganache in lines (or whatever takes your fancy) over the cheesecake. Pile the chopped Peanut Butter Cups around the edge.

Keep refrigerated until you are ready to serve.

Em & Em's Dinner Party 2013!

Em & Em's Dinner Party 2013!Oh my god, I have made quite a few cheesecakes in my time but this one is right up there with the greats! It’s nowhere near as heavy as it looks and considering how many ‘peanut butter’ ingredients there are in it, it’s not overwhelming at all. Neither me nor Emma were too sure about the sour cream topping, but it works very well indeed. If gluttony is one of the seven deadly sins then I would definitely go to hell for this baby, It’s totally worth it!

Well that’s all for this edition of ‘Em & Em’s Dinner Party.’ Which just leaves me to say a massive thank you to Emma for accompanying me in the KitchenMason kitchen, yet again, to create culinary magic!

I hope you all enjoyed the post 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

Oreo Cookies & Cream Popcorn!

There is nothing more magical and satisfying that hearing that “popping ” noise coming from a pan on the hob. And the smell that fills your house is amazing! It smells like you’re living at the cinema! I urge you to go and buy a bag of popcorn kernels and give it a go. Maybe this recipe (adapted from Cooking Classy) will help tempt you.

This is what you will need to make the best popcorn EVER! (Makes about 4 x 40g servings)

  • 100g Popcorn Kernels
  • 50g White Chocolate
  • 33g/3 x Oreo Biscuits

Pulse the Oreo biscuits in a blender – not so much that it turns into a powder, you want a good amount of texture.

Melt the white chocolate in a large glass bowl over barely simmering water or in a microwave.

Cook the popcorn according to the packet instructions. Mine simply said to put the kernels in a large pan and heat over a low heat with a lid on for about 10 minutes. Shaking occasionally until the kernels starts to pop. Then shake more frequently to ensure that all the kernels pop until it completely stops.

Pour the popped corn out onto a large lined baking sheet.

Randomly drizzle over the white chocolate and sprinkle over all the crushed Oreo crumbs. Mix a little with two spoons then leave in a cool place for the chocolate to set.

Considering how down right amazing this snack is – it’s not bad at all for 200 calories!! I can’t wait to play around with more flavours, maybe even try a few savoury popcorn recipes. The Mr has already got me loving the simple salted butter popcorn and he wants to try a batch with some American chips seasoning on. I think it’s an ace idea!

Hope I’ve inspired you all to get popping!

Miss KitchenMason

Plant Pot Cheesecake!

Yep, it’s exactly what you think it is. A cheesecake in a plant pot! About a week ago me and the Mr went to one of my favourite local restaurants The Station. For dessert I had what was curiously called a Flower Pot Cheesecake. When it arrived at my table I was pleasantly surprised. It was literally a cheesecake in a plant pot! Straight away I thought I have to recreate this one at home! This it what you will need:

Makes 4

  • 1 Pack of Oreo Biscuits
  • 250g Philadelphia Cream Cheese
  • 397g can Condensed Milk
  • Juice of 3 Lemons
  • 75g Milk Chocolate
  • Pack of Fresh Mint
  • 4 Small Plastic Plant Pots

You need to make chocolate discs to put into the bottom of the plant pot so the cheesecake doesn’t fall through the holes in the bottom. (You could just buy some giant chocolate buttons instead if you don’t want to.)

Melt the chocolate either in the microwave or over a bain marie. Put dollops in the bottom of anything that is the same sort of size as the bottom of the plant pot. I used some small jelly moulds that I had. They actually turned out kinda cool because they came out looking like little flowers!

Bash the moulds on a work surface to level out the chocolate, if you are short on time, put them in the freezer to set or if not just pop them in the fridge.

Next, the “soil”. Pulse half the Oreos in a food processor until it turns to fine crumbs. Finely chop the rest of the Oreos by hand. (The reason for this is to add more texture. If you only have the crumbs that have been through the food processor you get very little crunch.)

Next, put the condensed milk & the Philadelphia into a large bowl and mix either by hand or electric mixer, it makes no odds.

Then add the freshly squeezed lemon juice little by little and stop when you like the taste.

Now you have everything you need to assemble your plant pot cheesecakes.

Put the chocolate discs into the bottom of each plant pot. Add some of the cheesecake mix into each one, then a layer of Oreo crumbs and repeat until all the cheesecake mix is gone. Top with more Oreo crumbs to make it look like soil. Leave in the fridge to set for about an hour.

Right before serving, take a sprig of mint and “plant” it into the top of the pots. Et vous voila! Plant pot cheesecakes.

This pud really gives the whole package. Its not only fun & novel, it’s really tasty too!

I made these for friends who were slightly worried to start with but this quickly changed to lots of yummy noises!

So go forth and weird out your friends with this cool dessert!

Miss KitchenMason