6 large baking apples, halved vertically and cored
12 tbsp. butter, melted
1/3 c. sugar, plus もっと見る for sprinkling
2 tbsp. ground cinnamon
2/3 c. 昔ながら, 昔ながらの rolled oats
Vanilla ice cream, for serving
Warm caramel, for drizzling
DIRECTIONS
Preheat オーブン to 350° and line a baking sheet with parchment paper. Place each 林檎, アップル half flat side down and use a paring ナイフ to create thin slices all the way across, making sure to stop slicing right before the bottom of the 林檎, アップル (so it stays together as one piece). Transfer 林檎, アップル halves to prepared baking sheet.
Lightly brush 林檎, アップル tops with melted バター 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 林檎, アップル slits.
Return to オーブン and bake 10 分 more.
上, ページのトップへ each with a scoop of ice cream, then drizzle with キャラメル 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 オーブン to 375°. Using a melon baller または 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 バター mixture. Divide チョコレート between apples and bake until チョコレート is melty and apples are fork tender, 20 minutes.
Turn オーブン to broil. Place a マシュマロ on 上, ページのトップへ of each 林檎, アップル 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 もっと見る for garnish
1 tsp. pure vanilla extract
Pinch of kosher salt
2 c. white チョコレート 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 チョコレート and coconut oil. Microwave on medium heat for 30 秒 at a time until melted. When the balls are chilled, dip them in the チョコレート and place back on baking sheet.
Sprinkle balls with crushed dehydrated strawberries and return to the freezer to harden, 10 もっと見る minutes, then serve.
3 c. heavy cream, cold
1/2 c. powdered sugar
1 tsp. pure vanilla extract
64 Oreo thins または チョコレート wafers, plus もっと見る for serving
DIRECTIONS
In a large bowl using a hand ミキサー (or in the bowl of a stand ミキサー 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 上, ページのトップへ with an even layer of whole Oreos または cookies. (You should need 16!) Spread もっと見る whipped cream on 上, ページのトップへ of クッキー and repeat layering process until あなた have 4 layers of cookies.
Spread a final layer of whipped cream on top. Refrigerate cake until クッキー have softened, at least 4 hours and up to overnight.
When ready to serve, garnish with crushed クッキー 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 落花生, ピーナッツ butter
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 1/2 c. 昔ながら, 昔ながらの oats
DIRECTIONS
Line a large baking sheet with parchment paper. In a medium 鍋 over medium heat, combine sugars, butter, and milk. Bring mixture to a boil and boil 1 minute.
Remove from heat and stir in 落花生, ピーナッツ 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.
