Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar

Yes, I know….can it be any more decadent? The answer is yes….we added vanilla ice cream on top but the lite version….of course! After making these indulgent creations, I opted to go less fat with the ice cream but then again what’s the point? Its like adding a diet cola with a Big Mac…just enjoy the full fat meal and obsess later on the treadmill.
So I showed a photo of this recipe from kevinandamanda.com to my husband..and needless to say he drooled..alot. He asked me to make it for Fathers Day. I thought okay…better than making a full fledged dinner!

The image on the left is from the original recipe.

I was short on time, so I made my own version of it. I did not make chocolate chip cookie dough at home..I just bought the Nestle cookie dough log so this recipe literally took minutes to make and in my opinion, was still luscious enough to indulge anyone’s sweet tooth.

 

 

 

 

 

 

Ingredients
Nestle Toll House chocolate chip cookie dough log
Double Stuffed Oreos
Smuckers Special Recipe Milk Chocolate Topping
Pillsbury Family Size Chocolate Fudge Brownie (you’ll need 2 eggs, oil and water) 

Directions
Preheat oven to 350 degrees. Line 9×13 glass baking dish with wax paper. Mix brownie mix according to package directions and add1/3 cup Smuckers topping to the batter. Mix thoroughly.
Scoop cookie dough onto wax paper, using fingers to spread out evenly. Cover dough with Oreos. Top Oreos with all the brownie mix. Bake 45-50 minutes at 350 degrees.
I let the brownies cool a bit before eating but they do taste better warm so I zapped them in the microwave before hitting it with a big heap of vanilla ice cream. You could add nuts to your brownies or ice cream as a topping also. You could skip out on the Oreos and save yourself some calories too…it would still be delicious. Enjoy!

Popsicle Dreaming

Last weekend, I went to an Arts festival and it was scorching hot! I desperately needed a cool treat and a cart full pops caught my eye…it also didn’t hurt that my friend recommended it. So I stood in line, in the blazing sun, thinking to myself…this pop better be good. I ordered the raspberry lime and from first bite it was love. I wanted to savor each little bite but the fiery sol just wasn’t cooperating so I hurriedly made it disappear in 5 minutes flat. Man, was it good. Ever since then, I have been popsicle dreaming. I decided to look up some recipes and was surprised at how easy they were to make! Yeah, my mom made them every summer…but she always made everything look simple. So I started my first pop experiment!
I remembered that my mother in-law had given me a rinky dinky pop mold from the dollar store…I really didn’t think it would hold up but it actually works pretty well. I made Mango Orange pops, here’s the recipe:

Mango Orange Popsicle

Half can of Mango Pulp (can be found at ethnic or indian grocery stores)
Half cup of milk
Half cup orange juice
1 tablespoon lemon juice
few drizzles of Honey
Fresh mango pieces (optional)

Blend it all together, fill up your pop mold.  (if you want chunks on mango throughout, add to mixture right before pouring) Freeze for at least 4 hours.
Enjoy on a hot summer day!