Oreo Stuffed Chocolate Chip Cookies!

Happy Birth Day Oreo! Oreo is celebrating his 100th year this month, at the same time I was curious and very ecstatic to try this new recipe, an Oreo Stuffed Chocolate Chip Cookie! Sounds fun right? In my mind it already tastes awesome :D I would also like to share this recipe for my friend, Kuya Reigner :)

Mini Oreos. Regular Stuffed Oreos. Double Stuffed Oreos

Aside from the classic Twist.Lick.and Dunk, which oreo recipe is your favorite? Me I looooove Wicked Oreos from Flaming Wings,served with Vanilla Ice Cream. I also looooooooove Chef Anne's version of home made Wicked Oreo. Then there's Oreo McFlurry and Dairy Queen's Oreo Blizzard. I'm not much into Oreo Cheesecake but I really really really love Warmed Oreo on Ice Cream.

The Oreo Trivia:

"Over its lifetime, the brand has undergone several makeovers and flavor incarnations around the world, including a Strawberry Creme Oreo, sold in Indonesia and Malaysia, a Green Tea Oreo in China and Japan, and a Chocolate and Dulce de leche Oreo sold in Chile and Argentina." -Yahoo! News

I kinda like the Peanut Butter Oreo (Double Delight) and the Blueberry Ice Cream Oreo, I haven't tried Strawberry Oreo though. :) I remember eating Oreos during school trips then you get black crumbs between your teeth. wahahaha. really cute :)

Oreo Stuffed Chocolate Chip Cookies

225g Butter

1c sugar

1c light brown sugar

2pcs eggs

3 1/2c All Purpose Flour

1 tsp baking soda

1/2 tsp salt

1c Callebaut Dark Chocolate Callets

2 packs Double Stuffed Oreos

1. Cream butter and sugars together
2. Add eggs gradually
3. fold in sifted dry ingredients
4. fold in chocolate chips
5. scoop 2 pieces cookie dough, sandwich Oreo in between
6. bake at 350F until golden brown

nom nom nom <3

Tarte Tatin Sourdough Bread Pudding

Tarte Tatin is a French upside -down tart composed of caramelized apples arranged decoratively and puff pastry that is baked in a saute pan and inverted before serving.

My creativeness lead to me to developing my own Tarte Tatin with a little twist.. using a Sourdough bread instead of puff pastry. I love pairing Sourdough and Multi-grain breads with caramel. For me, the nutty and gritty texture and sour flavor of the bread goes well with the sweetness of amber caramel.

Tarte Tatin  Sourdough Bread Pudding

2pcs  Granny Smith Apples, cored and sliced

as needed Butter

60g sugar

100ml Heavy Cream

1 whole Sourdough Rye Bread

500ml Fresh Milk

125g Egg yolks

185g Sugar

To re-create this dish, simply saute the apples in butter, set aside.Using the same pan, caramelize the sugar and finish with cream.Toss in apples and cook until tender but not soggy. Meanwhile, slice the bread into cubes. Warm milk and sugar together, temper in egg yolks and continue cooking until the mixture is light nappe in consistency. Soak the breads in the mixture. Prepare the mold by arranging the apples decoratively and pouring right amount of caramel. Then pour in the bread and milk mixture. Bake over bain-marie at 350F for about 30 mins.

Best served warm with a scoop of Vanilla Ice Cream :) Nom nom nom :)