Oreo Cake

So, one of my favorite summer time desserts was when my mom would make Oreo Cake.

Now, the name is a bit of a misnomer, for while it does have plenty of Oreos, it is not a cake, other than in the same way a cheesecake is a cake.

Nevertheless, it tastes like being a kid, so I don’t care if it is a cake, pie, frozen confection, or ice cream. All I care about is putting a delicious spoonful in my mouth.

“But wait, Deigh,” you might be saying. “You can just get the same experience with Cookies N Cream ice cream!”

“Au contraire, mon frère,”* is what I respond.

It is nothing like cookies and cream ice cream… other than the fact that it has cookies and iced cream and…

Dang it, it does kind of sound like cookies and cream ice cream, but trust me, it is sooo much better.

To make this delicious delicacy of decadent delight, you need top quality ingredients.

Now, as soon as I say, “Oreos”, some of you are gonna say, “Why not Hydrox or Kroger Store brand sandwich cookies?”

My response to this is: Shut your face. In no universe does Hydrox taste like Oreos. Stop fooling yourself. I know they are cheaper, but so is London Broil, and only psychopaths prefer that over fillet.

Spring for the fillet.

You’ll be glad you did.

So, you only need three ingredients for this amazing concoction.

1.) A package of Oreos. Just a regular package of plain Oreos will do just fine.

2.) A half pint of vanilla ice cream. Generic is fine. Breyer’s is better. Blue Bell is amazing. If you really want to go nuts, make some of your own home made ice cream. That recipe can be found here: https://nostalgicdaydream.wordpress.com/2012/07/05/3-amazing-recipes-from-my-youth-4/

3.) A regular container of Cool Whip. Once again, brand matters. Just say, “no’, to generic Cool Whip and don’t even think about using the junk in the can…

Oh, and you also need as good mixer. I am using a KitchenAid because I am a snob. And now you are laughing at me because you can plainly see I bought Kroger brand vanilla ice cream.

Hey, what can I say? I’m a snob on a budget?

Besides, I did spring for the Deluxe…

So, now you take your Oreos and you put them in a gallon-sized freezer bag.

Then you take a rolling pin and beat the tar out of them. I mean, really pulverize them. Turn them into chunky powder.

Now, you do want a few big chunks so that you will have some crunch in your cream.

Then you put your crushed Oreos into your mixing bowl.

In the meantime, make sure your ice cream is good and soft…

And your Cool Whip is not frozen.

Then add both those bad boys to your mixer.

Then just mix the tar out of it. Make sure it is good and incorporated.

Once it is all mixed together, find yourself a nice glass casserole dish. Size doesn’t matter, but the thicker it is, the longer it takes to harden…

Then you just freeze your “cake” for about 3 hours, and wallah! You have a delicious summer dessert that will have your taste buds flippin’ and your hips a wigglin’ with a happy dance of gastronomic ecstacy!

Once you are finished, you can even lick the bowl because all the ingredients are edible!

Here’s the thing, you don’t even have to like Oreos in order to love this dessert. In fact, my kids hate Oreos, even the lovely Orange Halloween ones. I’m not even really sure these are my kids, but I digress…

But they love this stuff. I have to make a double batch because it disappears so fast, and let me tell you, brother or sister, this stuff ain’t cheap.

But, it is worth it. It is the taste of summer sun and hide and seek and lazy days and neighborhood pools and Saturday morning cartoons and I love it.

I hope you do, too…

* I’m pretty sure that mon frère is French for: My Righteous Dudes and Dudettes, but I could be mistaken.

3 Amazing Recipes From My Youth . . .

So it is the Fourth of July. Happy Independence Day. Holidays make me nostalgic for the carefree days of my youth.  We almost always were with family, where fifty or so kids would run around lobbing flaming flowers at each other and trying to brand each other with sparklers. In fact, I remember one year when a flaming flower was lobbed at my sister and caught in the back of her dress, turning her into a sort of human sparkler.

Good times.

So, in honor of the day where I used to attempt to blow my fingers off by holding firecrackers in my hand until the very last moment and then lobbing them high in the air until they blasted birds and squirrels out of the trees, I thought I would post a few recipes that made me happy as a kid.

I promise you, these recipes rock.


These cookies are awesome when gooey and hot , but in my never-to-be-humble opinion, they are even better the next day. I use Ghirardeli semi-sweet chips. Your taste buds will thank you.

1 cup Crisco

1 cup brown sugar

1/2 cup white sugar

2 eggs

2 tsp vanilla extract

2 1/4 cup flour with the 1/4 cup heaping

1 tsp salt

1 tsp baking soda

1 package of semi sweet chocolate chips

Cream Crisco and sugar.  Add eggs and vanilla and cream.  Add flour salt and baking soda in three portions, mixing after each.  Stir in chocolate chips.  Drop on the cookie sheet in small spoonfuls.

Bake at 375 for seven minutes. Do not over bake.

Hold up and shake five minutes, then put on cookie racks to cool.



This homemade ice cream is fantastic, creamy, and rich. Sometimes I add fresh peaches or strawberries to the mix before freezing. It works well with chocolate and even Matcha.

4 Eggs

1 Cup Sugar

1 Tablespoon Vanilla

1/2 Pint Whipping Cream

2 Cans Eagle Brand Sweetened Condensed Milk

Whisk about a cup of milk, the sugar, and the Whipping Cream in a heavy sauce pan. Heat on medium for about seven minutes, then remove from heat. In another bowl, whisk the eggs. Pour a bit of the hot milk mixture into the eggs and whisk. Pour that mixture back into the sauce pan, and continue to whisk for one minute.

Add the Vanilla and condensed milk.

Chill for one hour.

Fill the rest of the ice cream maker with milk until the line.

Freeze with salt and ice.



Is it too early to be talking about these cookies? I don’t think so. You don’t have to make these only at Halloween.  However  in my book, it is never too early to be talking about Halloween. In fact, next week I’ll go to Michael’s and check out their new Spooky Town houses.

1/2 Cup Butter

1 Cup Sugar

1 Egg

1/2 Tsp. Salt

2 Tsps. Baking Powder

2 Cups Flour

1/2 Tsp. Vanilla

Cream sugar and butter. Blend egg. Add salt, baking powder, and flour. Blend in Vanilla. Chill for 2 hours. Roll out with more flour and use cookie cutters to shape.

Bake at 400 degrees for 8 to 10 minutes until golden.

Make a glaze from 3/4 cup Powdered Sugar and 3 to 4 tsp. Water. Add a few drops of almond extract and whatever food coloring you want.

Alright, so there you have it. Three very different recipes. All of them awesome. Enjoy! If you try any of them, leave me some feedback and let me know what you thought.

Be safe tonight, and don’t blow up any Bald Eagles.