6 large baking apples, halved vertically and cored
12 tbsp. butter, melted
1/3 c. sugar, plus thêm for sprinkling
2 tbsp. ground cinnamon
2/3 c. cổ hủ, cũ thời rolled oats
Vanilla ice cream, for serving
Warm caramel, for drizzling
DIRECTIONS
Preheat lò nướng to 350° and line a baking sheet with parchment paper. Place each táo, apple half flat side down and use a paring dao, con dao to create thin slices all the way across, making sure to stop slicing right before the bottom of the táo, apple (so it stays together as one piece). Transfer táo, apple halves to prepared baking sheet.
Lightly brush táo, apple tops with melted bơ and sprinkle with sugar.
Bake until apples are soft and caramelized, 23 to 25 minutes.
Remove from oven. In a small bowl, combine remaining melted butter, sugar, cinnamon, and oats. Once cool enough to handle, spoon mixture inside táo, apple slits.
Return to lò nướng and bake 10 phút more.
hàng đầu, đầu trang each with a scoop of ice cream, then drizzle with caramel, kẹo caramel and serve.
4 apples, cut in half through the stem
4 tbsp. melted butter
1 tbsp. packed brown sugar
1/2 tsp. cinnamon
6 oz. bittersweet chocolate, chopped
8 marshmallows
1/4 c. crushed graham crackers
DIRECTIONS
Preheat lò nướng to 375°. Using a melon baller hoặc a spoon, scoop out core from each apple.
In a small bowl, combine melted butter, brown sugar, and cinnamon.
Place apples in a large baking dish and brush with bơ mixture. Divide Sô cô la between apples and bake until Sô cô la is melty and apples are fork tender, 20 minutes.
Turn lò nướng to broil. Place a marshmallow, kẹo dẻo on hàng đầu, đầu trang of each táo, apple and broil until toasted, about 2 minutes.
Sprinkle with crushed graham crackers before serving.
1 (15.5-oz.) package Golden Oreos, crushed
1 (8-oz.) block cream cheese, softened
1/4 c. crushed dehydrated strawberries, plus thêm for garnish
1 tsp. pure vanilla extract
Pinch of kosher salt
2 c. white Sô cô la chips
2 tsp. coconut oil
DIRECTIONS
Line a small baking sheet with parchment paper. In a large bowl, combine crushed Oreos, cream cheese, strawberries, vanilla, and salt. Stir until mixture is smooth.
Using a small cookie scoop, form Oreo mixture into small balls and place on the cooking sheet. Repeat until all of the Oreo mixture is used and place baking sheet in freezer for 10 minutes.
Meanwhile, in a medium bowl, combine white Sô cô la and coconut oil. Microwave on medium heat for 30 giây at a time until melted. When the balls are chilled, dip them in the Sô cô la and place back on baking sheet.
Sprinkle balls with crushed dehydrated strawberries and return to the freezer to harden, 10 thêm minutes, then serve.
3 c. heavy cream, cold
1/2 c. powdered sugar
1 tsp. pure vanilla extract
64 Oreo thins hoặc Sô cô la wafers, plus thêm for serving
DIRECTIONS
In a large bowl using a hand máy trộn (or in the bowl of a stand máy trộn using the whisk attachment), beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread a very thin layer of whipped cream onto the bottom of an 8" springform pan, then hàng đầu, đầu trang with an even layer of whole Oreos hoặc cookies. (You should need 16!) Spread thêm whipped cream on hàng đầu, đầu trang of bánh quy, cookie and repeat layering process until bạn have 4 layers of cookies.
Spread a final layer of whipped cream on top. Refrigerate cake until bánh quy, cookie have softened, at least 4 hours and up to overnight.
When ready to serve, garnish with crushed bánh quy, cookie and slice.
1 c. granulated sugar
3/4 c. packed brown sugar
1/2 c. (1 stick) butter, cut into cubes
1/2 c. milk
1 c. smooth đậu phụng, đậu phộng butter
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 1/2 c. cổ hủ, cũ thời oats
DIRECTIONS
Line a large baking sheet with parchment paper. In a medium cái chảo, nồi chảo over medium heat, combine sugars, butter, and milk. Bring mixture to a boil and boil 1 minute.
Remove from heat and stir in đậu phụng, đậu phộng butter, vanilla, and salt until combined, then stir in oats.
Drop tablespoonfuls of mixture onto prepared baking sheet and let set until cooled and hardened, about 30 minutes.