BraveTart: Iconic American Desserts by Stella Parks {book review}

Into every generation a slayer is born. A slayer of what vampires? Possibly. However, in this generation a slayer of cake, cookies, brownies, etc..... has been born. She goes by the name of Stella Parks, better known as Bravetart.

I have followed her work on her site by the same name, Bravetart, since I started blogging. I discovered her blog/site when looking for a cookie recipe that made soft cookies and she of course had one, it's still on her blog and you can find it here.

Even back then there were whisperings of a book and now it exists in all it's wonderful glory. The full title of the book is: BraveTart: Iconic American Desserts. Not only do we get gorgeous food photography and recipes we get a history of each one!

I shared this book a while back on my instagram stories because it was a year old (yes I know how behind the times I am) and in those stories I mentioned that the reason I love this book so much is because living abroad there are so many nostalgic treats I miss and now I can just make them at home!

And make them better with the help of Stella because everything is better homemade and she makes everything better!

If I listed everything I wanted to try from this book I would have to list every recipe as if I had the time and money I would do just that. However, I don't have the time or the money .... well not in a short space of time. Anyhow, I will share the top five recipes I plan to try over the next few years..ahem months whatever!

1. Triple Oatmeal Cookies
2. White Layer Cake
3. Coconut Cream Pie
4. Oatmeal Cream Pies
5. McDonald's-Style Apple Turnovers

I don't know how else to say I love this book. So, I will leave the review here with one last sentence.

I love this book; BraveTart.

Learn more about Stella Parks on her site and follow her on instagram here.


*I purchased my own copy of BraveTart: Iconic American Desserts by Stella Parks, Wayland, retails at $35 and about £21.25 on Amazon.co.uk as this is a very American style book I am not sure it's available at local shops in the UK, but should be in the USA! All opinions are my own, I was not given any compensation nor was I asked to give a positive review, please see my contact/policy page for more information.

The Vintage Baker by Jessie Sheehan {book review}

Recipe writing has changed over the years, back in the day when people scribbled down recipes for each other it was with abbreviations and the simplest of instructions. So simple that today we would have trouble understanding exactly what they wanted us to do. Jessie, through her love of vintage cookbooks and pamphlets, has deciphered the ingredient lists and instructions and brought back long forgotten treats. 

In the past when a brand came out with a new appliance or gadget they would alway include a recipe pamphlet to go with it. Which makes sense to me and some brands still do it. I know Nordic Ware and Wiltons provide recipes on the packaging of their baking tins and my Kitchen Aid had instructions on how to send away for a 'free cookbook' which I had every intention of doing, but didn't. I wonder if it's too late? 

Anyhow, it was these books and pamphlets that Jessie collected from antique stores and secondhand shops and developed the recipes to suit us modern folks. With a wide range of recipes that cover everything from Sweet & Savory Morning Treats to Confections and everything in between we are taken back to a simpler time.

The books these recipes are inspired by range from 1800's to 1950's; some of them are familiar and others I have never heard of. But there are a few I am definitely bookmarking to try out myself....

Chai Banna Fritters

Butterscotch Pecan Curls (pictured)

Vanilla Yogurt Coffee Cake

Black-Bottom Banana Dream Bars (pictured)

Fig Pincushions

Lemon Chiffon Pie with Coconut Whipped Cream

Cherry-Almond Slab Pie with Marzipan Crumble (pictured)

Blueberry Angel Food Dream

Coconut Blitz Torte (pictured)

Milk Chocolate Malted Pudding (pictured)

Ice Cream Cake

Hot Fudge Sauce

Curried Candy Cashews

Chocolate-Marshmallow-Walnut Fudge with Sea Salt (pictured)

These are just a few of the recipes in this book, but it gives you an idea of what to expect. Even if you never baked anything from this book, although I don't see how you wouldn't want too, it's an intriguing book to read. Each recipe has a little picture of the book or pamphlet that the recipe was inspired by and even though it's a little thing, it has given it a nice little touch and adds to the atmosphere of the book. 

I think this is a great book, not only for those who love baking, but those who love everything vintage. I love being transported to another place and time through food. If you want to learn more before getting a copy for yourself, check out the author's website here and she shares a link to the recipe for Silver Cake with Pink Frosting to try out! 

The book is essential vintage American bakes, but the recipes give us UK readers weights in grams, which saves us time converting! So, please don't let that put you off!!

*I was provided a copy of The Vintage Baker by Jessie Sheehan (photography by Alice Gao) to review by the publisher, Chronicle Books, retails at £18.99 and available now from your local book retailers or online! All opinions are my own, I was not given any other compensation nor was I asked to give a positive review, please see my contact/policy page for more information.

New Look and M&M Cookies

It's no secret that my blogging days have been waning. I haven't been baking as much as I used too with life and other activities taking up my time. It was a debate, after the last couple of years, if I was going to continue blogging.

It is a lot of work to keep a blog up and running - all the writing, editing of text and photos, and of course self promotion. It's all about balancing it all and I think it's about time to get back to blogging, with a new look and a new outlook on life!

I thought I'd start with something fun and easy - M&M cookies! I was doing my weekly food shop and they had the bags of M&M's hanging in in the middle of the isle and I was like I want those. More specifically I want those in cookies. So, I made it happen. About a month later, but I still made it happen!

M&M Cookies

150g soft unsalted butter
125g soft light brown sugar
100g caster sugar
2 tsp vanilla extract
1 egg, fridge cold
1 egg yolk, fridge cold
300g flour
½ tsp bicarb of soda
100g milk/dark chocolate chunks
165g M&M's plain or peanut!

Heat the oven to 170*C/gas mark 3 and line your baking sheet. Melt butter and let cool a little bit, put both sugars in a bowl and then beat in melted butter. Then beat in vanilla, the cold egg and cold egg yolk until light and creamy. Slowly mix in the flour and bicarb until just blended (I mixed it in a couple of batches) fold in chocolate chunks and M&M's. Use a medium ice cream scoop or a 1/4 measuring cup to divide the cookie dough into a dozen cookie dough balls. Keep cookie dough in the fridge between baking. Bake for 15-17 minutes. Leave to cool on the tray for a few minutes.
*adapted from Nigella's recipe in Kitchen

I can't tell you how much of the cookie dough was consumed before being put on the baking tray or I might have to kill you - as the saying goes. Although I can hint that it was more then a little. Cookie dough is so good.... I know you're not suppose to eat it with raw eggs and flour and stuff....but it's so good!!

Cookies fresh out of the oven are irroestiable! This cookie recipe is my go to cookie recipe. I have used it over and over again and I just add whatever I want to it! M&M's today white chocolate and macadamia nuts tomorrow and Revel's the next day! 

Hey! So, what do you think of the new look? A big thank you to Anna at Designer Blogs for giving my blog an awesome makeover! 

Buckeyes - Holiday Memories

When I was little my parents moved us to southern Indiana from Wisconsin and for me and my sisters it was just a big adventure and it was! The hard times were the holidays: for Thanksgiving and Christmas we didn’t have the extended family to celebrate with.

The first Christmas we went home to Wisconsin and it was such a kerfuffle that it was the last time we did that. We did what we had to do, reinvent Christmas as our own without the extended family. Once we’d been there for a few years my parents made friends, Pat and Jim as we called them, they used to invite us around at Christmas time.

It was super boring.

They didn’t have kids my younger sister and my ages. It was an time were a book and a walkman were our only entertainment! The one thing I looked forward to on those visits were the homemade Buckeyes that Pat would make!

Peanut butter fudge like balls partially dipped in chocolate to look like the nut from the Ohio Buckeye tree.

When I came across this recipe for Buckeye’s in Sally’s Candy Addiction I knew I had to make them! This recipes makes approximately 32 buckeyes, but because of my abnormal rolling abilities I think I had like 38 or something? Anyway here’s how you make them using grams, cups and ounces are given in the book if you prefer!

Buckeyes

114g unsalted butter, softened to room temperature
194g creamy peanut butter (not natural style)
½ teaspoon vanilla extract
½ teaspoon salt
360g icing sugar
450g semi-sweet chocolate

Line two or more baking tins with greaseproof paper. Here in the UK freezer space can be awkward, so find tins/pans/sheets that fit in your fridge or freezer comfortably.
Beat the butter for a minute or two until creamy, add the peanut butter, vanilla, and salt and beat until combined. Switch the mixer to low and add a quarter of the icing sugar at a time until combined. I do this to stop the icing sugar exploding everywhere. It should be soft and slightly crumbly. Roll about a tablespoon of the mixture into a 1 inch ball, repeat until all the mixture is used. It doesn’t have to be perfect.
Place on the prepared tins/pans/sheets and place in the fridge or freezer for a minimum of 30 minutes.
Melt half of the chocolate in a double boiler or if confident enough in a small sauce pan, take it off the heat and add the rest of the chocolate bit by bit until it is all melted and silky smooth.
Dip the peanut butter balls in the chocolate using a fork or preferred method for dipping, be sure to leave part of the ball chocolate free, as shown in the picture. 
Place back on/in the tins/pans/sheets leave to set, once set then enjoy!

notes: See my review of Sally's Candy Addiction! or my review for Sally's Baking Addiction!

Blogging Reflections and Paula Deen’s Fresh Apple Cake

When I started blogging I did for a few reasons, first it was a creative outlet and it filled a part of my life that was missing. As a stay-at-home mom it was a distraction that took me away from baby stuff that didn’t take me out of the house. My posts were shared only with friends and family. There was no Facebook page, Twitter account, or Pinterest boards to promote my blog. It wasn’t about the numbers. It was for me; a way to experiment with baking and a way to share my experiences.

I can’t recall when I made my accounts for all these social media sites (I’m sure they would all tell me if I could be bothered to look), but it changed the way I blogged. All of the sudden it was about trends, shares, and likes. I started making things I thought might do well on the blog instead of things I wanted to actually eat in hopes it would get shared and liked. When I realised I wasn’t enjoying blogging or baking any more following this behavior, I backed off and went back to doing what I liked and relished in any views or likes I did get, not the ones I didn’t get.

It’s changed again, but now it seems to be all about the free stuff and/or being paid. There are bloggers out there that have amazing blogs with amazing stats and they deserve to get paid for their work. However, I’m not there yet and I don’t know that I ever will be.

There was a time where I was actually quite flattered and said yes to every “free” sample offered to me. It didn’t long before I didn’t recognise my blog and realised the hard way that nothing is free. I have politely said no to 98% of the opportunities sent my way in the last year or so. Sometimes I wonder if I’m missing out, but I’m not ready, as I mentioned above, to make it a job.

It’s something I do besides everything else I do. It’s something I do for me.

Blogging 101 - Get to the Point.

I do ramble a lot. To the point or to the cake.

I taught myself how to bake by using other people’s recipes and then as I became more confident adapting them one way or the other to make them more my own. There are debates on this method of sharing recipes, but I’ve never considered nor claimed myself to be a recipe developer. My blog is to share my adventures in learning to bake and how it’s become a part of my life and changed it.

There are still many times I still just follow a recipe and a lot of the time these baked goods don’t make it on to the blog. This time I thought I would share it by linking to the recipe online. I found the recipe in a book who had permission to republish it, but it’s also available online. The recipe for Paula Deen’s Fresh Apple Cake from Georgia can be found on the USA Food Network website.

First you have the cake with the apples, coconut, and pecans but to take it that step further you pour a warm butter mixture into/onto the warm cake and let it sit to soak in. There are no words. It’s amazing! Follow the link above and make it for yourself. You will want a slice right away as the whole kitchen fills with the smells of autumn spices!

notes: or I should say disclaimer! I was not asked to make this recipe or to promote it, Paula Deen, or Food Network in anyway. It looked good and so I made it and I liked it and now I’m sharing with you! Enjoy!

August Break Day 30 Smile

It takes a lot to keep smiling and I am told I don't do it often enough. Here's my recent selfie and profile picture. In a Five on Friday post I wrote about things that make me smile!

Peanut Brittle: Patience is a Virtue

There are some things in life that take action and others that take patience. Sometimes it’s good to know your flaws and one of my biggest ones is patience; I have very little. My two little people take 95% of that little patience which leaves only 5% for everyone and everything else. However, it never stops people or things from testing that 5%.

Myself included. There are some challenging bakes and desserts that I have avoided making for the sheer knowledge that with very little patience I would not be successful at making them. I also have in the past behaved like a toddler when things didn’t turn out exactly how I wanted. Recently as I feel that I am getting older, funny how certain events make you feel like your growing up more then others, I am testing my patience more and more.

One day when I had some time to myself, meaning no kids or husband to distract me I set to making Peanut Brittle. My good friend has a partner who loves the stuff and would live off of it if he could. It was a surprise gift and one I will hopefully be repeating for him again soon. However, I will share the recipe here in case he or my friend ever wants to try making it themselves!

This is an American recipe using cups and American ingredients. The light corn syrup can be bought online or at bigger Tesco’s that have a World Food Section. You will also need a medium or large heavy bottom sauce pan, a sugar thermometer that has the sugar stages listed on it and easily clips to side of said pan. The last thing you need is patience! You don’t want to rush this otherwise you could burn yourself; hot sugar can give 3rd degree burns so be careful!

Peanut Brittle

1 1/2 teaspoon baking soda
1 teaspoon water
1 teaspoon vanilla extract
1 1/2 cups of sugar
1 cup of water
1 cup of light corn syrup
3 tablespoons butter
3 cups (1 pound) of unsalted shelled peanuts

Heat the oven to 200F or 390/400F grease and line two baking sheets, I used ones that had a slight side to them and store the sheets in the oven. That way when the peanut brittle is poured on them, it will spread smoother. Also grease a metal spatula generously with butter.
Mix the baking soda aka bicarbonate of soda with the water in a small bowl and set aside.
In the medium to large sauce pan, I mentioned above, mix the sugar, water, and corn syrup and heat on a low to medium heat, stirring occasionally for about 25 minutes until it reaches 240F or soft ball.
Add in the butter and peanuts, continue to cook on a medium heat for about 13-15 minutes, stirring occasionally until it reaches 300F or hard crack. This is where you’ll want to be diligent to make sure it doesn't burn. Take off the heat and stir in the baking soda mixture, it will froth up and be all frothy and bubbly.
Pour about half of the mixture onto each prepared baking sheet (after you’ve taken them out of the oven) and quickly spread until it’s about 1/4 of an inch thick using the already buttered spatula! Leave to cool completely for a minimum of an hour. Then have fun breaking it into pieces. I started by slamming the baking sheet down on the counter and continued to break up with the handle of my spatula. Keeps in a sealed container for 2 weeks…if it lasts that long it’s really addicting!

notes: recipe adapted from Betty Crocker’s Red Book

Dual Nationality and Cookies & Cream Rice Krispie Treats

Today my little family and I went to London, not to see the Queen, but to see the President. Not really. We had to make a trip to the London American Embassy to renew my youngest’s American passport. 

Our girls are dual citizens which is something I felt was important. It could be considered a little bit odd for the fact that I myself have retained only my American citizenship. Even though I am married to a British citizen and have lived here for a decade. 

Why them and not me? It’s not that I think that America is better, each country has it’s pros and cons. However, I still even after a decade, refer to America as home. It’s possible to have two homes. One there with my family and one here with the family I made for myself. For them they have family here and there in a more rooted fashion. 

It is important to me for them to have the choice of which country they’d like to live in the future. It’s not a decision my husband or I can make for them. Even though I know one day they may live very far away from me. 

My parents let me go. Not that they could have stopped me. I am only just realising how hard that must of been for them as the girls get older. Although it could be years before that might happen I’m already dreading it. 

One could argue that even without dual nationality they could make that choice as I did, but at least  for them it will be a lot easier. One of the pros, the big one, is that they will never have to worry about tedious yet necessary paperwork like I did and will do if we ever make the move back. The cons come really when things are bad. Like if either of the girls become criminal masterminds - different laws and stuff or if another world war rears it’s ugly head - as loyalties could be questioned. 

Until they are full grown adults and I know longer have any official say in their decisions I will continue to take them every five years to renew their passports for each country. There will always be non-threating treats to accompany us. Like these Cookies & Cream Rice Krispie Treats or squares. Rice Krispies and Oreos are the same thing in both countries. So, you don’t have to be a dual national to enjoy these! 

Cookies & Cream Rice Krispie Treats

75g butter
250g marshmallows
200g (approximately) chocolate sandwich cookies
1 tsp vanilla extract

130g Rice Krispies

Line an 9x12 inch baking pan with grease proof paper. Blitz about 150g of the chocolate sandwich cookies aka Oreos in a food processor until they are nothing but crumbs. Place the remaining 50g in a ziplock bag and bash with a rolling pin.
Melt the butter in a saucepan, once melted add 200g of the marshmallows and stir until completely melted. Take off the heat and mix in the blitzed cookie crumbs and vanilla until smooth. Add the Rice Krispies and the remaining 50g of marshmallows mix until it’s all covered. Moving fast put in your lined tin and smooth the top with a spatula or large spoon. Sprinkle the rest of the smashed cookies on top and press down. Leave to sit for 2 hours or more on warm days. Cut into squares. They keep up to 5 days in an airtight container not that they would last that long.

Supper Safari at the Oracle in Reading, Berkshire

Last week I was invited out for a Supper Safari at the Oracle in Reading. The safari had us run around (not literally) the Oracle to three different restaurants. First for appetisers then for a main meal followed by dessert! 

We started our adventure at Jamie’s Italian we were greeted by the bar manager who was full of knowledge and answered all of our questions, even the ones we didn’t know we had! They started us out with a glass of Jamie’s Italian Prosecco. Which is sold exclusively at Jamie’s Italian because when you’re Jamie Oliver you can do that! Then we were brought out the three planks in the Anti-Pasta and side section of the menu. 

Before we were allowed to tuck in we were told all about what was on the plate and I would love to say I memorised everything we were told or that I am an expert note taker, but I’m not. I am referring back to the online menu for spellings and such. However, I do remember being told that by telling us about the food before hand we would want it more. That we’d literally start salivating and I have to say he was right. It makes sense as I can’t watch a food program without wanting what is being shown to me, even if I’ve had a big dinner! 

The first of the three planks was the Cured Meats one which had (surprise) a selection of cured meats. The second plank was the vegetarian option. With sliced, chargrilled, and marinated seasonal vegetables in a herby olive oil. Both of these planks came with mini buffalo mozzarella, pecorino and chilli jam, along with pickles, olives, and a kale slaw that has a secret ingredient that we weren’t allowed to know…otherwise it wouldn’t be a secret. The third plank had a mix of the first two and a little more adventurous then the first two. It had some of the same meats, but included spiced duck-liver pate, truffled salami & fennel, pork scratchings, and my favourite the Italian Nachos! It is their second most popular starter. They are crispy fried ravioli stuffed with three cheeses, served with arrabbiata and parmesan. Also the mozzarella had a sun dried tomato topping which was delicious! What we had on the sharing plank was slightly different then the one on the menu. 

Then we were given a quick tour of the restaurant. We were sitting in the new bar area, which was only built recently, before we went upstairs to see the view of the riverside. There was also the mural of a woman, they call Jules after Jamie’s wife. It’s a gorgeous mural and just underneath is where all the prosciutto was hung. If you’re visiting ask about a silver flying pig that is on the meat label! 

We then made our way to Cau (pronounced cow) the new Argentina steak restaurant that just opened up in the Oracle for our main. We started with a glass of Zuccari ‘Animado’ a vibrant red wine - again one that is made just for Cau. Then it wasn’t long before we were served the Cau Feasting Plate. It had three different cuts lomita, aside de chorizo and tire de ancho - the king of steaks. There was a selection of sauces to accompany the steak, I apologise for not knowing all of them! We were also given a selection of sides including truffle macaroni and cheese, chips, coleslaw (another one with a secret ingredient) and corn on the cob! 

The atmosphere is friendly and comfortable in a shiny new part of Oracle. Plus the food was amazing! I will be planning another visit soon! 

Last but not least we had dessert at Ed’s Diner. Ed’s Diner’s niche is 1950’s style diner, think Grease. They serve all three meals: breakfast, lunch, and dinner. However we were there for dessert and it was hard to choose what to have. It was suggested to us to try the sundaes and it’s what we all choose! I went with the berry sundae as it seemed the most refreshing after all the rich tasty food we had previously! 

I actually reviewed Ed's for the Oracle when it opened up in 2013 check out that review here! There is also a review of one of Jamie's Italian's desserts here! 

I had a lot of fun going to three different places for a 3 course meal! I will definitely be doing that again! Especially when the Oracle launches it’s new app (App Store & Google Play) for diners called the Plus app this summer on August 1st. The app is free to download and will give you discounts to the participating restaurants throughout the summer. Keep your eye out! Who doesn't like eating out and saving money? 

notes: I was invited out by the Oracle PR team and was compensated for my time not for a favourable review, all options are my own for more information please see my contact/policy page. 

Jamie’s Italian 

Unit 1 Riverside level 

The Oracle, Reading, RG31 2AG

Cau

The Oracle, Bridge Street, Reading RG1 2AQ 

01189 505 559

Ed’s Easy Diner

The Oracle, RG1 2AQ

the hummingbird bakery: Life is Sweet {book review}

The Hummingbird Bakery has done it again! Life is Sweet is the fourth book published by the infamous bakery and it’s out today!

 The book itself is gorgeous in the familiar pink color and packed with stunning photographs! It caters to a large range of baking skill. It is noted if more experience is recommended or not. However, I don’t think that should ever put someone off trying, if that’s what you want. It’s how we learn!

Life is Sweet has 100 new recipes that showcase exactly what American baking is! Tarek Malouf noticed a lack of American Style baking in the UK and in 2004 he opened The Hummingbird Bakery. There are now five locations throughout London and now a total of 4 books packed with American style bakes.

This new one does not disappoint! It has cakes and of course cupcakes along with a variety of pies, cookies and candies, pancakes, ice cream, puddings and even bread and other savory bakes.

I can’t wait to try:

Upside Down Pear Cake

Pumpkin Chai Cupcakes

Toasted Marshmallow Cupcakes

Peanut Butter and Jelly Cake… oh wait already tried that one (up on the blog tomorrow)

German Chocolate Cake

Strawberry Chiffon Pie

Blueberry Cream Cheese Pie

Soft Molasses Cookies

Vanilla-filled Chocolate Cookies

Birthday Cake Cookies

Turtle Cookies

Coconut Dream Bars

Red Velvet Brownies

Blackberry Limeade Bars

Cinnamon Pancake Cake

Grasshopper Pie Ice Cream

Fresh Peach Ice Cream

Peanut Butter Ice Cream

Sweet Potato Biscuits

Graham Crackers

The graham crackers really appeal to me. It’s because S’more’s really cannot be made without graham crackers and S’more’s are really really good!! All the recipes I have found previously have graham flour, not to be mistaken with gram flour, and graham flour is hard to find over here.

Everything I have ever baked from The Hummingbird Bakery books has turned out perfect. I have given Cake Days as a gift many times over to those who were looking to start out baking. It was the book that taught me a lot about baking. As an American in England it also gave me familiar and nostalgic bakes that I grew up with using UK measurements and ingredients. Which I was grateful for! It was the book that gave me the confidence to start my blog and share my baking experience online.

I guess you could say I owe a lot to them! Life is Sweet will make a great addition to my baking book collection and I am sure it will get used as much as my other Hummingbird Bakery books have!! 

Lucky Charms Bark

It’s funny how sometimes the simplest treats are the best and most popular. Bark is just melted chocolate covered with whatever you want and then smashed into pieces. Simple. 

To be completely honest I used to think bark was a stupid idea. I mean it’s just melted chocolate covered in whatever. It’s like why go through all that to make your own chocolate bar? 

But now, now I get it. Making your own chocolate bar is awesome! You can make it literally whatever you want! Because it’s so versatile it makes a great gift!

My friend has a love, which is somewhat un-natural, for Lucky Charms. Instead of just wrapping a box of Lucky Charms up for her birthday I thought I would try to be creative with them!

I had thought of a few over complicated things and instantly dismissed them because time hasn't been on my side recently. Then I thought, “keep it simple stupid” as the guys on Fast and Loud always say.

That’s when I thought about bark and then I made it for her a week late and then it took me two days and a lot of hand slapping before I got it to her. Hand slapping because I had to keep my husband from stealing it!

Lucky Charms Bark

150g of Lucky Charms cereal

50g of Lucky Charms marshmallows

400g white chocolate

200g milk chocolate

In two separate heat proof bowls gently melt the chocolate. In a tray bake tray lay out the Lucky Charms cereal. Once the chocolate is melted pour over the cereal in any way you like, but so that it covers the cereal completely. Then sprinkle over the marshmallows and gently press down. Leave in the fridge for at least an hour or so to cool before breaking up with a knife. Then bag it up fancy or just bag it up if you’re not giving it away.

notes: I used Chocolate Lucky Charms that I bought at a little newsagents under the parking garage in the Oracle, Reading. They sell lots of American treats and in a pinch that’s where I go! 

Oreo Poke Cake

Oreos are one of the best cookies to bake with. They make the best cheesecake and pie crusts! They also make amazing frosting for cakes and cupcakes. Not to mention they make the best truffles ever!

The other reason I hold a soft spot for Oreo’s is because my dad loves them.

He loves to have a couple with a cold glass of milk to dunk them in. It is hard being away from my family, even if I don’t talk about it much. When I snack on the occasional Oreo by first dunking it in milk and waiting until the count of 10 to let it get soggy (something I've done since I was a child) it always reminds me of my dad!

The last thing I made in the year 2014 had everything to with Oreos, which is why I am going on about them! The last thing I made was this Oreo Poke Cake. Which is little to no effort with a great reward.

Poke Cakes are essentially American because you use a box cake mix and Jell-O Instant Pudding. The latter not being readily available here in the UK. You could make both from scratch, but there is nothing wrong with taking a short cut especially when the outcome is super delicious!

When I was visiting my parents last summer I brought a few things back with me and surprise surprise one of them was a box of Oreo Cookies n’ Creme Jell-O Pudding! It’s been sitting in the cupboard staring at me and taunting me saying “Once you've made me you won’t have me anymore, so whatever you make with me better be good!”

Then one day when I was wasting time on Pinterest, poke cakes kept appearing. It was an obvious sign that told me to make a Poke Cake and to use my Oreo Jell-O pudding.

So, that’s what I did and I am glad I did! It was a big hit at our friends house on New Years Eve, everyone who tried it said it was amazing! 

Oreo Poke Cake

1 chocolate cake box mix (Betty Crocker Devil Food Cake Mix)

1 4.2oz (119g) box of Oreo Cookies n’ Crème Jell-O

1 pkg (157g) of Double Stuffed Oreo’s, crushed

First make the box according the instructions and with the ingredients listed. For the Betty Crocker Devil Food Cake you need 90ml vegetable oil, 250ml of water, and 3 medium eggs. Bake in a 9x12 Pyrex dish or similar, be sure to grease it first. The temperature, 180C/160Cfan/gas mark4, is still the same as is the time for baking 25 minutes.

Once the cake is out of the oven, mix the Jell-O pudding powder with 2 cups (American measuring cups) of cold whole milk. Once it’s mix make holes in the cake with the handle of a wooden spoon. I made mine in rows and columns. Then pour the slightly thickened Oreo pudding on top of the cake. The pudding should not be too wet and you don’t want it completely set so work quickly.

Sprinkle the crushed Double Stuffed Oreos over the top and press down gently. Leave for at least 10 minutes to let the pudding completely set. I like putting mine in the fridge because I like my pudding chilled.

notes: Interested in Oreo Truffles – check out my post! Jell-O pudding can be found on good American grocery websites. Yes, food things talk to me. Don’t judge. If you like this post and you are on Pinterest look me up! Follow me here!