No bake, no problem

Recipe made by: Miranda Kalish, Robbie Shorr

When viewed enthusiastically as a challenge in creativity rather than with dread as a chore, the process of coming up with a recipe can really take on a fun life of its own. At its essence, it’s an exercise in problem solving: given a few requirements and a few constraints, come up with something both doable and delicious. Much deliberation went into this dessert recipe, with the goal of satisfying the following criteria:

1. No baking allowed. (I had just made a cake and didn’t want to bake again).

2. It had to be a rich and decadent Valentine’s Day classic.

3. Satisfying the different tastes of both me and Miranda. (And Aaron, though that boy eats just about anything).

Out of all that popped an idea which was sure to be either an instant classic or a monstrosity…

Ingredients:

  • One pack of Double Stuf Golden Oreos
  • 11 tbsps butter
  • 1 1/2 cups heavy cream
  • 2 1/2 cups chocolate chips
  • Raspberry Jam

Ganache

  1. Add 3 tbsps butter and the heavy cream to a saucepan over low heat.
  2. Heat until the butter is melted.
  3. Add the chocolate chips to bowl. Pour the cream and butter mixture over the chocolate chips and let sit for 3-5 minutes.
  4. Mix the chocolate until smooth.                                                                             img_1865
  5. Place the ganache in the fridge to chill for at least an hour.

Crust

  1. Scoop the cream out of the Oreos and into a bowl. Place the cookies into a ziploc bag and seal.                                                                                                              img_1864
  2. Using the bottom of a glass, crush the Oreos in the bag until they are almost fully powdery.
  3. Melt 8 tbsps (1 stick) of the butter.
  4. Add the Oreo crumbs and melted butter to a bowl and mix thoroughly.
  5. Prepare a muffin tin with liners.
  6. Place some of the Oreo crumb mixture in each muffin hole, pressing it on the bottom and around the sides.                                                                                           img_1867
  7. Place the muffin tin in the fridge to chill for at least an hour.

Frosting

  1. Mix some raspberry jam with the Oreo cream.                                                               img_1866
  2. Place in the fridge to chill for at least half an hour.

Putting it all together

  1. Remove all components from the fridge.
  2. Fill each Oreo cup with ganache.
  3. Top with the frosting.
  4. Dollop a bit of raspberry jam on top of the frosting.
  5. Place the finished dessert back in the fridge to chill for 10 minutes.

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img_1872

Why this recipe is good for college students: First off, the only thing you really have to make is the ganache. The rest is just combining store-bought food. Now, the existence of multiple components seems to complicate this recipe, but when made efficiently it actually provides ample downtime. The Oreo crust can be made in its entirety while the cream and butter are heating and while they are sitting over the chocolate chips. Once those are in the fridge, the frosting can be made in no time, and then you can chill while the dessert chills! See what I did there? Lastly, crushing the Oreos is a great stress reliever, and sometimes you just need one of those.

Why this recipe is good for those who keep Kosher: With this recipe you definitely do not run into the problem of feeling silly because an otherwise perfectly parve dessert has one dairy ingredient. And, if you wanted to switch up any of the flavors, pretty much any cookie or jam is hechshered.

What I would do differently if I made this recipe again

  • If I were making this recipe again, I would let the finished product chill for a bit longer, so the crust was less crumbly.
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