I like surprises. A lot. But I'm not very spontaneous. I used to think I was (wrong).
Even though I won't randomly take a road trip across the country with 20 bucks in my pocket doesn't mean I don't like a little mystery.
A little pizazz?
I like things that are stuffed. I like to stuff my already busy days with time with friends. I like to stuff my belly with awesome food. I like to stuff my feet into cute high heels.
Everything is better stuffed.
I like to stuff Oreo in the bottom of my cupcake. Oh. I mean... I like to stuff Double Stuf Oreo in the bottom of my cupcake.
|A Nerdy Tourist.|
Read on and change your life. Amie found this recipe from Handle the Heat. Oh, and Happy late Halloweenie!
|Happy 2 Holidays Before Christmas!!!|
What ya need (for about 24 cuppies):
A package of Oreos, 22-24 left whole, and 12 coarsely chopped
1 pound cream cheese (8 oz regular and 8 oz lower fat is what we did), room temperature
1/2 cup sugar
1/2 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
Pinch of salt
What ya do:
1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Top with any leftover crumbs if desired. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.