Vegan Oreo Brownies

Vegan Oreo Brownies

If you’re not a vegan then you might not know that Oreo biscuits are suitable for vegans. Yes that’s right, these delicious chocolate sandwich biscuits are completely free from animal products! They are known as “accidentally” vegan, which is a group of products that were not made to be suitable for vegans, but by chance they are. This often happens because retailers use cheaper ingredients (for example oil instead of butter), so most accidentally vegan products are not exactly the healthiest of options! But hey, vegans need junk food too! I decided to fill these chocolate brownies with Oreos and drizzle on some dark chocolate for good measure, the perfect treat!

To start, I made the flax eggs. I whizzed up 2 tbsp linseeds in my Nutribullet, added 4 tbsp water and put the mixture in the fridge for 10 minutes. Linseeds and flaxseeds are the same thing, but they are called linseeds in the UK and flaxseeds in the US. You can get golden ones, or brown ones, and either are suitable.

For the brownie batter I put the plain flour, caster sugar, cocoa powder, baking powder and salt in a bowl and stirred it together.

In another bowl I whisked up the almond milk, flax eggs, vegetable oil and vanilla extract.

I poured the wet ingredients into the dry ingredients and whisked it all together.

Then I poured the batter into a lined baking tray, and covered it with the broken up Oreo pieces.

I baked it for 35 minutes, then left them to cool completely.

You can slice them up before or after drizzling on the chocolate, it doesn’t make a difference. I melted the dark chocolate and put it into a small piping bag then snipped off the end and drizzled it all over. Make sure to use a dark chocolate with a high cocoa percentage so that it is suitable for vegans (I used Green & Blacks 70%) Check the label, if it says ‘may’ contain milk then that is ok as this warning is for people with allergies and doesn’t mean the product contains milk.

The brownies were so yummy and didn’t stick around for long! I got the thumbs up from my sister who is vegan, and I really enjoyed them too (I even stole my boyfriend’s piece, whoops! Guess I’ll be making another batch soon!) They are really moist and fudgey, they taste super chocolatey and indulgent, and the pieces of oreo and chocolate drizzle are absolutely scrumptious! Any oreo fan is sure to love these, and they’re so easy to make too!

            

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Bake of the Week hosted by Mummy Mishaps, and Free From Fridays hosted by Le Coin De Mel.

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Vegan Oreo Brownies

Servings 12

Ingredients

  • 250 g Plain flour
  • 350 g Caster sugar
  • 90 g Cocoa powder
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 1 tsp Vanilla extract
  • 250 ml Almond milk
  • 2 Flax eggs
  • 250 ml Vegetable oil
  • 154 g Oreos broken up
  • 25 g 70% Dark chocolate

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line a traybake tin

  2. To make the flax eggs: 2 tbsp linseeds, ideally ground up in a food processor or spice grinder, soaked in 4 tbsp water for at least 10 minutes in the fridge.

  3. In a bowl mix together the plain flour, caster sugar, cocoa powder, baking powder and salt

  4. In another bowl whisk together the almond milk, flax eggs, vegetable oil and vanilla extract, then add it to the dry ingredients and mix together

  5. Pour the batter into the lined baking tray, then add the broken oreo pieces all over the top

  6. Bake for 30-35 minutes until a skewer comes out clean

  7. Once cool, melt the dark chocolate and drizzle it all over the brownies, cut into squares then serve

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Oreo Pancakes with Raspberries & Creme Fraiche

Oreo Pancakes with Raspberries & Creme Fraiche

Pancake day this year falls on 28th February, however pancakes get much more than a day in my house. I eat them for my breakfast at the weekend whenever I have enough time to do so. I usually have blueberry pancakes drizzled with maple syrup. When I heard you could make pancake batter in a NutriBullet, and a healthier pancake batter at that, my mind immediately thought of adding oreos. Trust me to put biscuits into a healthy recipe! This recipe for Oreo Pancakes with Raspberries & Creme Fraiche is a healthy treat, good for you, but with a little naughtyness mixed in. It’s also super easy and quick to make in your NutriBullet.

The kind folks at ao.com recently sent me this fab NutriBullet, a product which I have been wanting to purchase for ages, and in fact I wasn’t far off buying one when this lovely offer from them came along. I was so excited when it arrived. The first thing I made in it was these pancakes and it’s such a fantastic idea to make things other than smoothies in it. It could be used in lots of different ways to assist with your baking, for example whizzing up biscuits to make cheesecake bases, or nuts and dates if you’re making a healthier option. It could also be used to purify fruits for sauces, or mash up bananas for banana bread.

I started by heating up a little oil in a frying pan. I used a silicone brush to coat the pan with the oil as this gives a light coverage so you don’t need to use as much oil. I used grapeseed oil, but coconut oil would also be good.

I put all of the ingredients into the large cup of the nutribullet and whizzed them up. It took literally seconds to blitz it all into a smooth batter.

I poured the batter into a bowl and broke up 9 oreos into it, then stirred them in.

I wanted to make small American style pancakes so I used a ladle to pour a small amount of batter into the frying pan.

I fried the pancakes until they were golden on both sides.

I served them topped with creme fraiche (I used a half fat option), fresh raspberries and a drizzle of maple syrup. They were hearty and filling, and tasted wonderful. The creme frachie with the oreos gives that ‘cookies and cream’ flavour. These oreo pancakes would make a fab weekend treat, and kids will love them too!

    

I’m linking this up with Cook Blog Share hosted this month by Hijacked By Twins, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and with The No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary as I was using up the leftover oreos I had from making a Strawberry Milkshake Oreo Cheesecake earlier in the month.

Recipe adapted from Jamie Oliver. I was sent the NutriBullet for free to try out, all opinions are my own.

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Oreo Pancakes with Raspberries & Creme Fraiche

Ingredients

  • 260 g Wholemeal flour
  • 300 ml Almond milk
  • 2 tsp Baking powder
  • A pinch of Salt
  • 1 Banana sliced
  • 1 Egg
  • 11 Oreo biscuits
  • 300 ml Creme Fraiche half fat optional
  • 250 g Raspberries
  • Maple syrup to serve
  • Vegetable oil for greasing the pan

Instructions

  1. Heat up the oil in a frying pan on a medium heat

  2. Put the flour, egg, banana, milk, baking powder, salt and 2 of the oreos into the larger nutribullet cup and whizz it up into a smooth batter

  3. Pour the batter into a bowl and break up the remaining oreos into it, then mix them in

  4. Using a ladle, spoon the batter into the frying pan, you can make a large pancake or lots of small ones

  5. Let the pancakes cook for around 5 minutes on each side until golden

  6. Serve with a dollop of creme fraiche, a sprinkling of fresh raspberries and a drizzle of maple syrup

 
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Strawberry Milkshake Oreo Cheesecake

Strawberry Milkshake Oreo Cheesecake

Since moving house, my days recently have been all about buying furniture, unpacking boxes and trying to remember where my belongings are. It was nice on Saturday night to have a break from all that and go round to our friends for a meal and a games night. I offered to bring dessert (as I often do) and with Valentine’s Day coming up I got the idea to make this sweet baby pink creation. This cheesecake will take you back to your childhood, with creamy strawberry milkshake filling and crunchy oreo base. It’s also super easy to make and is a no-bake recipe so you can’t really go wrong. I went all out with pink sprinkles, but you could drizzle white chocolate on top or add strawberry slices.

To make the base I whizzed up 250g oreos in a food processor. I added 75g melted butter and mixed it all together, then I pressed it into the bottom of a 23″ springform tin and put it in the fridge to chill.

For the strawberry milkshake cheesecake filling I used my electric hand mixer to whisk up 750g full fat cream cheese and 180g icing sugar. Then I added 300ml of double cream and whisked it until it was thick. I added some strawberry flavouring (I used LorAnn flavour oil), and some pink food colouring until it was a nice baby pink colour.

I smoothed the filling over the base then left it in the fridge overnight to set.

To decorate I drizzled shop bought strawberry sauce all over the top, then whipped up 300ml double cream and piped rosettes all around the edge using a Wilton Number 6B Open Star tip. I then crushed up 5 oreos and sprinkled the crumbs in a ring, I added sprinkles in the middle and more sprinkles on the rosettes.

 strawberry milkshake cheesecake

The strawberry milkshake filling is so light and creamy, and the crunchy chocolate base is the perfect contrast. This was a success with my friends and it was clean plates all round. They said it reminded them of childhood favourites like angel delight and nesquik milkshakes. I love it when something I make can evoke happy memories!

This is the first thing I’ve made and photographed in my new house so bear with me on the lighting! I’m still trying to figure out where is the best spot in the house for my blog photos, and the yellow walls (soon to be re-painted!) are not the ideal background.

    

I’m linking this up with Cook Blog Share hosted this month by Hijacked By Twins, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and with Recipe Of The Week hosted by A Mummy Too.

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Strawberry Milkshake Oreo Cheesecake

Servings 12

Ingredients

For the oreo base

  • 75 g Butter melted
  • 250 g Strawberry Cheesecake Oreos

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 180 g Icing sugar
  • 300 ml Double cream
  • Pink food colouring
  • LorAnn strawberry flavour oil to taste

For decoration

  • 200 g Pink sprinkles
  • 200 g Strawberry dessert sauce
  • 58 g Strawberry Cheesecake Oreos
  • 300 ml Double cream

Instructions

  1. For the base use a food processor to whizz up 250g of the oreos. Add the melted butter to the oreo crumbs and mix it all together, then press it into the bottom of a 23" springform tin and put it in the fridge to chill

  2. Using an electric hand mixer, whisk up the full fat cream cheese and the icing sugar. Add 10-15 drops of the strawberry flavouring (test it between additions to check the taste) and enough pink food colouring for a baby pink colour. Then add 300ml of the double cream and whisk until it is thick

  3. Smooth the filling over the base then leave it in the fridge overnight to set

  4. Once removed from the tin, decorate by drizzling the strawberry sauce all over the top of the cheesecake, then whip up 300ml of the double cream and piped rosettes all around the edge. Crush up the remaining oreos and sprinkle the crumbs in a ring, add sprinkles in the middle and more sprinkles on the rosettes

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Key Lime Pie with Coconut Oreo Crust

Key Lime Pie with Coconut Oreo Crust
I found some coconut oreos on my trip to Hong Kong (as well as some  strawberry ones that are long gone!) back in September and I just had to grab some to bake with. I’ve had this recipe idea for a Key Lime Pie with Coconut Oreo Crust in my head for ages but somehow haven’t got round to making it until now. Thankfully oreos have a long shelf life! I thought that a zesty lime filling would perfectly balance out the sweet coconut, plus the chocolate of an oreo biscuit.

These are the coconut delight oreos I purchased in Hong Kong. I think you can get these in other parts of Asia and probably the USA too, also check out Amazon as they do groceries.

In a food processor I whizzed up 180g of the coconut oreos with 20g  dessicated coconut. If you can’t get hold of coconut oreos, you can use regular oreos and add some extra dessicated coconut. Or add some coconut flavouring perhaps.

I melted 75g butter and mixed it with the oreo crumbs. I pressed it into a foil lined pie dish, covering the bottom and sides, making sure it is all compact. I put it in the fridge for 30 minutes.

To make the lime filling I whisked together 3 egg yolks and the zest of 3 limes until the mixture
thickened.

I then added a 397g can of condensed milk, and
whisked again for 5 minutes.

Finally in went the juice of 5 limes, and I whisked until thoroughly combined and nice and frothy.

I poured the lime filling into the chilled oreo crust.

I baked the pie on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes. I let it cool in the tin, then removed it and placed on a serving tray once fully cool.

For the decoration I whipped up a 250ml pot of double cream.

I piped the cream on the pie, and added some extra lime zest for garnish. I served any leftover cream on the side with slices of the pie, and stored the leftovers in the fridge.

The pie was so tasty! Whipped cream is the ideal accompaniment to the sweet base and zesty filling. I’m so pleased I combined these two delicious things.

    

I’m linking up with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivations and to Cook Blog Share hosted by Hijacked By Twins.

 
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Key Lime Pie with Coconut Oreo Crust

Ingredients

  • 180 g Coconut Oreos
  • 20 g Desiccated coconut
  • 75 g Butter
  • 3 Egg yolks
  • 5 Limes
  • 397 g Condensed milk
  • 250 ml Double cream

Instructions

  1. In a food processor whizz up the coconut oreos with the dessicated coconut
  2. Melt the butter and mix it with the oreo crumbs. Press it into a foil lined pie dish, covering the bottom and sides, making sure it is all compact. Put it in the fridge for 30 minutes
  3. To make the lime filling whisk together the egg yolks and the zest of 3 of the limes until the mixture thickens
  4. Then add the can of condensed milk, and whisk again for 5 minutes
  5. Add the juice of all 5 limes, and whisk until thoroughly combined and nice and frothy
  6. Pour the lime filling into the chilled oreo crust. Bake on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes. Let it cool in the tin, then remove it and place on a serving tray once fully cool
  7. Whip up the double cream. Pipe the cream on the pie, and add some extra lime zest for garnish
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Golden Oreo Blondies

Golden Oreo Blondies
I’ve just got back from a weekend away in West Wales. The occasion was our friend’s 30th birthday, and 14 of us rented out a large house in a little village called Aberdovey. It was such a beautiful place full of lambs frolicking in the fields, quaint houses painted in bright colours and gardens filled with wild flowers. I’m such a city girl and sometimes I find the countryside quite daunting as I don’t really understand it. I’m so used to convenience, modern technology and city life. But I really enjoyed myself and would definitely go back! I wanted to take along some treats for everyone and I found a blondie recipe in Olive Magazine, that used custard creams which I made a few weeks ago. This time I went for golden oreos and they didn’t stick around for long!

I started by melting 175g butter, 200g light brown sugar, 125g golden caster sugar and 4 tbsp custard powder on a low heat.

I let it cool for 5 minutes then whisked in 2 eggs and 2 tsp vanilla extract.

I broke up the golden oreos. I used 18 of them.

I added a pinch of salt, 250g self raising flour, 150g white chocolate broken into chunks and a third of the biscuits.

I poured the mixture into a lined baking pan and sprinkled the rest of the biscuits on top.

I baked the blondies on 180C/160C Fan/350F/Gas Mark 4 for 30 minutes. I left them to cool in the tin.

I removed them and sliced them up. They were so sweet and gooey, and every other bite you come across a chunk of white chocolate or a piece of golden oreo. They went down really well with everyone this weekend!

I am entering these into myself and Cakeyboi’s challenge Treat Petite, where the theme is favourite biscuits, sweets and chocolates.

And into the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivations.

 
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Golden Oreo Blondies

Ingredients

  • 175 g Butter
  • 200 g Light brown sugar
  • 125 g Golden caster sugar
  • 4 tbsp Custard powder
  • 2 Eggs
  • 2 tsp Vanilla extract
  • 18 Golden Oreos
  • 150 g White chocolate
  • A pinch of Salt
  • 250 g Self raising flour

Instructions

  1. Melt the butter, light brown sugar, golden caster sugar and custard powder on a low heat

  2. Let it cool for 5 minutes then whisked in the eggs and vanilla extract
  3. Break up the golden oreos
  4. Add the salt, self raising flour, white chocolate broken into chunks and a third of the Oreos
  5. Pour the mixture into a lined baking pan and sprinkle the rest of the Oreos on top
  6. Bake on 180C/160C Fan/350F/Gas Mark 4 for 30 minutes. Leave them to cool in the tin, then slice and serve
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Peanut Butter Oreo Truffles

Peanut Butter Oreo Truffles
I recently posted a recipe for a Golden Oreo Cheesecake that I’d made with one of the new oreo flavours that have recently been released in the UK. The other new oreo flavour is peanut butter and I promised you I’d also post a recipe with them, well here it is! These decadent no bake Peanut Butter Oreo Truffles are super easy to make and are a peanut butter and oreo lovers dream.

Both Peanut Butter Oreos and Golden Oreos are now widely available in all major UK supermarkets.

I whizzed up 280g of peanut butter oreos in a food processor until they became fine crumbs. I saved three of the oreo for my photos and also to taste them!

I mixed 140g full fat cream cheese into the oreo crumbs until fully combined.

I took bits of the mixture and rolled them into balls between my palms. The mixture was a little sticky but easy enough to work with. I put the balls onto a lined baking tray and put them in the freezer for an hour.

To cover the truffles I used 200g peanut butter flavour candy melts. I’d never used candy melt before and when they melt they are quite a lot thicker than chocolate. To thin them down I used about 1 tsp of a vegetarian shortening called Crisp n Dry. This gives it the same consistency as chocolate so much easier to dip.

For decoration I melted 6 blocks of dark chocolate and drizzled it over the truffles.

Once the chocolate is set, dig in! I told you these were a super easy treat to make. The peanut butter flavour of both the candy melts and oreos is sooo good! Try not to eat them all at once!

I am entering these into myself and Cakeyboi’s challenge, Treat Petite. This month’s theme is anything goes!

NB. I was sent the oreos for free to bake with, all opinions are my own.

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Peanut Butter Oreo Truffles

Ingredients

  • 280 g Peanut butter Oreos
  • 140 g Full fat cream cheese
  • 200 g Peanut butter Candy Melts
  • 1 tsp Shortening or vegetable oil
  • 6 squares of Dark chocolate

Instructions

  1. Whizz up the peanut butter oreos in a food processor until they become fine crumbs
  2. Mix in the cream cheese until fully combined
  3. Take bits of the mixture and roll them into balls between your palms. Put the balls onto a lined baking tray and put them in the freezer for an hour
  4. Melt the peanut butter candy melts with the shortening. Dip each truffle and coat it completely. Put onto some baking paper to set
  5. Melt the dark chocolate and drizzle it over the truffles, once set they are ready to eat
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Golden Oreo Cheesecake

Golden Oreo Cheesecake
We are pretty familiar with Oreos now in the UK, but unlike America we don’t have easy access to all the different Oreo flavours and varieties. Well the wait is over as two new flavours are now widely available in all major UK supermarkets! I recently got sent the two new Oreo flavours being released in the UK. Golden Oreos, which have a vanilla biscuit surrounding the cream centre. And Peanut Butter Oreos, which are the standard chocolate biscuit filled with a peanut butter flavoured cream. So of course I had to bake with them, and I came up with this indulgent cheesecake for the Golden Oreos.

Check out the Peanut Butter Oreo Truffles I made with the Peanut Butter Oreos!

I started by whizzing 200g of the Golden Oreos into fine crumbs using a food processor.

I added 50g melted butter to the crumbs and then pressed it into a springform tin, making sure it was compact and even. I chilled it for 30 minutes in the fridge.

Using my Kenwood kMix Hand Mixer I whisked up the egg whites of 3 eggs until stiff.

In a separate bowl I mixed together 575g full fat cream cheese, 3 egg yolks, 135g caster sugar and 1 1/2 tsp vanilla extract.

I added the egg whites and folded them in gently.

I poured the mixture over the chilled biscuit base and baked it for 40 minutes on 180C/350F/Gas Mark 4. Make sure to put the tin onto a baking tray as I had some butter leak out of the tin while it was cooking and it got all over the bottom of my oven – not a fun clean up job! I let it cool fully to room temperature before decorating. Unfortunately my cheesecake decided to do it’s best impression of the Grand Canyon!

I whipped up 200ml double cream and spread it over the top of the cheesecake.

I broke up the leftover Oreos and sprinkled them all over the top, finally I melted 5 blocks of white chocolate and drizzled it all over the cheesecake.

I loved the final look of the cheesecake, it looked so indulgent! The cheesecake itself is really light and moussey because of the addition of whisked egg whites. The Golden Oreos tasted delicious, they have a beautiful vanilla flavour and the creme centre is fabulous as usual. This cheesecake was a huge hit with my boyfriend and his friends!

NB. I was sent the oreos for free to bake with, all opinions are my own.

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Golden Oreo Cheesecake

Ingredients

  • 2 packets of Golden Oreos
  • 50 g Butter melted
  • 3 Eggs
  • 575 g Cream cheese
  • 135 g Caster sugar
  • 1 1/2 tsp Vanilla extract
  • 200 ml Double cream
  • 5 blocks of White chocolate

Instructions

  1. Start by whizzing up 200g of the Golden Oreos into fine crumbs using a food processor
  2. Add the melted butter to the crumbs and then press the mixture into a springform tin, making sure it is compact and even. Chill it for 30 minutes in the fridge
  3. Using an electronic hand mixer whisk up the egg whites of the 3 eggs until stiff
  4. In a separate bowl mix together the cream cheese, egg yolks, caster sugar and vanilla extract. Add the egg whites and fold them in gently
  5. Pour the mixture over the chilled biscuit base and bake it for 40 minutes on 180C/350F/Gas Mark 4. Make sure to put the tin onto a baking tray as butter may leak out. Let it cool fully to room temperature before decorating
  6. Whip up the double cream and spread it over the top of the cheesecake
  7. Break up the rest of the Golden Oreos and sprinkle them all over the top, then melt 5 blocks of white chocolate and drizzle it all over the cheesecake
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