FOR THE CAKE
Cooking spray
1 box vanilla cake mix, plus ingredients called for on box
1 1/2 c. morango jam
1 c. amendoim butter
FOR THE FROSTING
1 (8-oz.) block cream cheese, softened
1 1/4 c. amendoim butter
2 1/2 c. powdered sugar
2 tbsp. heavy cream
1 tsp. pure vanilla extract
Toasted chopped peanuts, for garnish
DIRECTIONS
Preheat forno to 350°. Grease a 9”-x-13” baking pan with cooking spray.
Prepare baking mix according to package directions. Pour into prepared pan and bake until a toothpick inserted in middle comes out clean, 30 minutes. Let cool completely.
Using the bottom of a wooden spoon, poke holes all over cake in rows.
Place geléia, geleia and amendoim manteiga into 2 separate bowls and microwave until loose, about 10 seconds. Pour geléia, geleia over every other row of holes. Pour amendoim manteiga over remaining rows.
Make frosting: In a large bowl using a hand mixer, beat cream cheese and amendoim manteiga together until smooth. Add powdered sugar and beat until no lumps remain, then add vanilla and heavy cream.
Frost cake with amendoim manteiga frosting and topo, início with chopped peanuts.
6 large baking apples, halved vertically and cored
12 tbsp. butter, melted
1/3 c. sugar, plus mais for sprinkling
2 tbsp. ground cinnamon
2/3 c. antiquado, à moda antiga rolled oats
Vanilla ice cream, for serving
Warm caramel, for drizzling
DIRECTIONS
Preheat forno to 350° and line a baking sheet with parchment paper. Place each maçã, apple half flat side down and use a paring faca to create thin slices all the way across, making sure to stop slicing right before the bottom of the maçã, apple (so it stays together as one piece). Transfer maçã, apple halves to prepared baking sheet.
Lightly brush maçã, apple tops with melted manteiga 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 maçã, apple slits.
Return to forno and bake 10 minutos more.
topo, início each with a scoop of ice cream, then drizzle with caramelo 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 forno to 375°. Using a melon baller or 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 manteiga mixture. Divide chocolate between apples and bake until chocolate is melty and apples are fork tender, 20 minutes.
Turn forno to broil. Place a marshmallow on topo, início of each maçã, apple 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 mais for garnish
1 tsp. pure vanilla extract
Pinch of kosher salt
2 c. white chocolate 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 chocolate and coconut oil. Microwave on medium heat for 30 segundos at a time until melted. When the balls are chilled, dip them in the chocolate and place back on baking sheet.
Sprinkle balls with crushed dehydrated strawberries and return to the freezer to harden, 10 mais minutes, then serve.
3 c. heavy cream, cold
1/2 c. powdered sugar
1 tsp. pure vanilla extract
64 Oreo thins or chocolate wafers, plus mais for serving
DIRECTIONS
In a large bowl using a hand batedeira, misturador (or in the bowl of a stand batedeira, misturador 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 topo, início with an even layer of whole Oreos or cookies. (You should need 16!) Spread mais whipped cream on topo, início of biscoitos, cookies and repeat layering process until you have 4 layers of cookies.
Spread a final layer of whipped cream on top. Refrigerate cake until biscoitos, cookies have softened, at least 4 hours and up to overnight.
When ready to serve, garnish with crushed biscoitos, cookies 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 amendoim butter
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 1/2 c. antiquado, à moda antiga oats
DIRECTIONS
Line a large baking sheet with parchment paper. In a medium panela over medium heat, combine sugars, butter, and milk. Bring mixture to a boil and boil 1 minute.
Remove from heat and stir in amendoim 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.
