6 large baking apples, halved vertically and cored
12 tbsp. butter, melted
1/3 c. sugar, plus Mehr for sprinkling
2 tbsp. ground cinnamon
2/3 c. altmodisch rolled oats
Vanilla ice cream, for serving
Warm caramel, for drizzling
DIRECTIONS
Preheat ofen to 350° and line a baking sheet with parchment paper. Place each apfel, apple half flat side down and use a paring messer to create thin slices all the way across, making sure to stop slicing right before the bottom of the apfel, apple (so it stays together as one piece). Transfer apfel, apple halves to prepared baking sheet.
Lightly brush apfel, apple tops with melted butter 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 apfel, apple slits.
Return to ofen and bake 10 Minuten more.
oben, nach oben each with a scoop of ice cream, then drizzle with karamell 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 ofen to 375°. Using a melon baller oder 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 butter mixture. Divide Schokolade between apples and bake until Schokolade is melty and apples are fork tender, 20 minutes.
Turn ofen to broil. Place a marshmallow on oben, nach oben of each apfel, 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 Mehr for garnish
1 tsp. pure vanilla extract
Pinch of kosher salt
2 c. white Schokolade 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 Schokolade and coconut oil. Microwave on medium heat for 30 Sekunden at a time until melted. When the balls are chilled, dip them in the Schokolade and place back on baking sheet.
Sprinkle balls with crushed dehydrated strawberries and return to the freezer to harden, 10 Mehr minutes, then serve.
3 c. heavy cream, cold
1/2 c. powdered sugar
1 tsp. pure vanilla extract
64 Oreo thins oder Schokolade wafers, plus Mehr for serving
DIRECTIONS
In a large bowl using a hand rührgerät, mischer (or in the bowl of a stand rührgerät, mischer 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 oben, nach oben with an even layer of whole Oreos oder cookies. (You should need 16!) Spread Mehr whipped cream on oben, nach oben of kekse, cookies and repeat layering process until Du have 4 layers of cookies.
Spread a final layer of whipped cream on top. Refrigerate cake until kekse, cookies have softened, at least 4 hours and up to overnight.
When ready to serve, garnish with crushed kekse, cookies 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 erdnuss butter
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 1/2 c. altmodisch oats
DIRECTIONS
Line a large baking sheet with parchment paper. In a medium topf, kochtopf over medium heat, combine sugars, butter, and milk. Bring mixture to a boil and boil 1 minute.
Remove from heat and stir in erdnuss 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.
