Oreo Overload Donuts


You know why they are called Oreo Overload Donuts? Because so many Oreos happening in these donuts – in the batter and on the topping! So, so good… you may need to double the recipe.

I am supposed to share something healthy today coz after all those foods I have enjoyed during the holidays, I need something light and healthy. I guess my tummy still wants something sweet and naughty. 😛

Because… Who could resist donuts with Oreos? So many Oreos happening in these donuts -Oreos in the batter and lots of Oreo topping. Yay!

But wait… these donuts are not like the soft, airy, light donuts. These are dense and heavy, but they are delicious. I made six and I wished I doubled the recipe.

The Oreos to be included in the batter should be finely crushed, but I was too lazy to take out the food processor – I did it using a ziplock bag and of course, I didn’t get finely crushed Oreos. So I had a hard time piping the batter to the donut pan. Ugh! As I always say >> I will do better next time…

With all the mess I think I made (the Oreos not being finely crushed and the fact that I haven’t smoothened the top of the batter before baking), these donuts turned out so good. Of course, these are Oreo Overload Donuts. 😉

I am sharing these with my lovely friends at Fiesta Friday # 206. Shinta and Diann will be with us this week! Yay! 😀

Oreo Overload Donuts


For the batter:

  • 10 Oreos, filling removed & chocolate biscuits are finely crushed
  • 125 g all purpose flour
  • 45 g sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 90 ml milk
  • 1 egg, room temperature
  • 1/2 tsp vanilla extract
  • 45 ml vegetable oil

For the toppings:

  • 6 Oreos, roughly chopped
  • 150 g white chocolate, chopped and melted


  1. Preheat oven to 325 F. Spray a 6-hole donut pan. Set aside.
  2. Remove the filling of the 10 Oreos and place in a heatproof bowl. Set aside. As for the biscuits, finely crush using a food processor or a ziplock bag & rolling pin.
  3. In a bowl, add flour, sugar, baking powder and salt. Mix until combined.
  4. In another bowl, add milk, egg, vanilla extract and oil. Give it a good mix and add this mixture to the dry ingredients. Mix just until combined.
  5. Add finely crushed Oreos to the batter and mix, but do not overmix.
  6. Transfer the batter to a piping bag and cut the corner. Pipe into the prepared donut pan up to 2/3 full.
  7. Bake for 8-10 minutes or until a toothpick inserted comes out clean. Let the donuts rest for about 5 minutes & transfer to a cooling rack to cool further.

For the topping:

  1. In the bowl with the Oreo filling, add chopped white chocolate. Melt in a microwave oven, stirring every after 15 seconds interval.
  2. In a shallow dish, add roughly chopped Oreos.
  3. Take the cooled donuts and dip the top into the melted white chocolate. Let them sit on the cooling rack for about 2 minutes before putting the Oreo crumbs on top of the white chocolate topping. Dip donuts with white chocolate topping into the Oreo crumbs and return back to the cooling rack. You may also just press the Oreo crumb topping over the melted white chocolate topping, but very gently.

Source recipe:  Oreo Overload Donuts by The First Year Blog

Note: You can keep in an airtight container for up to 4 days.


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Oreo Hot Chocolate

This Oreo Hot Chocolate is so creamy and delicious – not too sweet. It uses homemade instant hot chocolate mix and with added grounded Oreos. Also with homemade whipped cream and more Oreos on top. Oreo overload, I say! 

When the weather is cold, what do you want to do? Or what is the first thing that comes to your mind? Me? A delicious hot chocolate, a good book, and a comfy couch. I am not a blanket person, so no for the blanket. I prefer having a huge and fluffy pillow. Just thinking about those things makes me want to wish that it’s raining right at this very moment coz my Oreo Hot Chocolate would be perfect!

I love hot chocolate alone, but with Oreos is a level up. What’s not to love? I used the homemade instant hot chocolate mix I have on the blog which I got from Laura Vitale. The instant hot chocolate mix has 70% dark chocolate and espresso powder along with the other main ingredients like sugars and cocoa powder.

This instant hot chocolate mix can be used as a base for hot chocolate recipes – add Oreos, graham crackers, Lotus caramelized biscuits… The choices are endless. It happened that I wanted hot chocolate and I had Oreos with me (well, I am keeping a box of Oreos with me… in case of emergency, haha!) – I found this tempting recipe from The Recipe Critic. When I saw ‘hot chocolate powder’ from the ingredients list, I thought I could use the instant hot chocolate mix recipe I got from Laura.

This Oreo Hot Chocolate is super creamy and delicious! I was told that this is better than one of the Oreo drinks she had before. That feedback was enough to put a wide smile on my face! One of the good things about this one? If you are not able to finish it (which I don’t understand why?? Haha!), you can let it cool at room temperature and you can keep in the fridge. After at least two hours, you’ll have somewhat like an Oreo Milkshake. 😀 See? I am telling you – this recipe is AMAZING!

I used homemade whipped cream which I think better than store-bought. I just whipped 150 ml heavy/whipping cream till stiff peaks and I added 1 tbsp of powdered sugar and 1/2 tsp of vanilla extract. I placed a dollop (or two, I guess) on top of the warm Oreo hot chocolate and it was the best Oreo hot chocolate I ever had!

I am sharing this with you and it is so sad that this will be the last Fiesta Friday of the year, but I am also excited what 2018 brings! Happy Fiesta Friday #204. Our solo co-host this week is Sandhya.

Oreo Hot Chocolate


  • 250 ml whole milk
  • 250 ml heavy/whipping cream
  • 1/2 cup instant hot chocolate mix
  • 1/3 cup Oreos, finely grounded & filling removed (this is to be mixed with milk and cream – I have used 6 Oreos for this)
  • 1 tbsp (or more) crushed Oreos for each serving (but it really depends on you – add as much as you like)
  • Whipped cream, homemade or store-bought


  1. Prepare about 6 Oreos. Remove the filling and place in a saucepan. Set aside.
  2. Place the Oreos without filling in a small grinder. Pulse until grounded finely. (You can also put them in a ziplock bag, making sure to finely ground them.) Set aside.
  3. In a saucepan with the Oreo filling, add milk and cream. Place on a stove over low-medium heat. Heat until you see little bubbles forming around the edges. DO NOT BOIL.
  4. Add instant hot chocolate mix and grounded Oreos and stir using a whisk until hot chocolate mix is dissolved.
  5. Transfer to mugs. Add whipped cream on the top and more grounded/crushed Oreos on top.


  1. This makes 500 ml / 2 cups of hot chocolate, serves 2-3. 
  2. You can use store-bought hot chocolate mix, but it might be too sweet. 



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Cookies and Cream Frosted Brownie Bites

These brownie bites are frosted with melted cookies and cream kisses. Every bottom has mini Oreo and can be topped with another mini Oreo, too. These will surely end your brownie cravings.

They are pretty and delicious, aren’t they?

Pretty? Yes. Delicious? Absolutely!

I love brownies in any form. When I saw this recipe from Dorothy @ Crazy for Crust, I knew I had to try them. And with those beautiful kisses on top, I also knew they would be superb! Mine didn’t turn out the way I imagined them to be.

I envisioned them with sturdy cookies and cream kisses, but I completely messed up!

I have captured one standing kisses, though, slowly giving up.

Being me, I knew I can’t stand the thought of waiting for the kisses to harden up again before I could enjoy them. Well, I tried… but I obviously, it didn’t last. After few minutes of waiting, I tried to fit the baking pan in the freezer which caused the soft kisses to shake and you know what happens next. Yes, the kisses slowly lost it’s shape (read: I messed up). The usual impatient me. Sigh!

Then a not-so-crazy, brilliant idea – make the kisses a frosting. They would still be pretty, I thought. And indeed they are!

These are brownies in super cute form with mini Oreos at the bottom. Of course, there should be brownie batter to be called brownie bites, yeah? Then there’s the cookies and cream kisses on top which melted by force due to the action of an impatient lady (no other than me, of course), though, unintentionally. Ehem!

I am happy that these turned out perfectly delish – heaven in every bite. The brownie part is so fudgy! Of course, everything is perfect! It’s like this recipe is perfectly made for me! Perfect for all cookies and cream and brownie lovers! Did I just use the word ‘perfect’ too much? Well, that’s because these are so perfect that I even haven’t thought of the ‘fallen’ kisses after I took the first bite. This recipe makes enough for you and some to give away. Hmm, I prefer keeping everything to yourself. Oooppss!🙊

You can, of course, skip the flattening of the kisses and make them beautifully standing like the one Dorothy did. They are absolutely prettier. However, just in case you’ll misplace your patience along the way, you can do what I did or whatever you can think of. I won’t judge!😁

I am bringing these at Fiesta Friday #194. Thanks to Angie for having this party, along with our co-hosts this week, Petra and Vanitha.

Cookies and Cream Frosted Brownie Bites


  • 24-28 mini Oreos
  • 1/2 cup unsalted butter, melted
  • 1 cup white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 tsp coffee dissolved in 1 tbsp warm water
  • 2/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 24-28 Cookies ‘n’ Creme Hershey’s Kissed, unwrapped (if you wish to top them with another mini Oreos, you may double the quantity)


  1. Preheat oven to 350°F. Generously spray mini muffin pan with cooking spray. Place  one mini Oreo in each hole. Set aside.
  2. In a large bowl, combine melted butter, eggs, vanilla and coffee mixture.
  3. Add in flour, cocoa powder and salt. Mix using a spatula, making sure not to overmix them.
  4. Using a small ice cream scoop (or 1 tbsp), place in batter into the muffin hole over each mini Oreos.
  5. Bake for 9-12 minutes or until the top doesn’t look too glossy.
  6. Remove from the oven and leave untouched for 1 minute.
  7. Place one kisses on top of each brownie bites and leave for another 10 minutes.
  8. Using another mini Oreo, you can now flatten the kisses. (You can also use the back of the spoon)

Note: You can keep the shape of the kisses, definitely. Please follow Crazy for Crust’s recipe/instruction from the link below:

Source recipe: Cookies ‘n Cream Brownie Bites by Crazy for Crust


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Nutella Cheesecake Cupcakes

Divinely delicious cheesecake in cupcake form with a crunchy Oreo-cookie crust, Nutella cheesecake filling and sweetened whipped cream topping. You have the option to garnish these beauties with hazelnuts and chocolate. Perfect for Nutella lovers like me. 

Nutella Cheesecake Cupcakes - TNSCC 3

There are times that I want to make everything from scratch and there are times that I prefer the store-bought ones… and those are the times when I feel so lazy even when it comes to a very easy task.

I was in a Nutella and cheesecake mood not so long ago, but I didn’t want to make a huge cheesecake, so I went up Googling recipes in cupcake form. I just couldn’t resist the urge to make these cupcakes as soon as I found the recipe, so I have not whipped the cream properly – I got a total whipped cream meltdown. The photos were just so disappointing. Maybe it was my fault, too, because I tried to place a Ferrero Rocher ball on top. Maybe. The photos were sadly thrown into the recycle bin and the cupcakes happily dove into my tummy. 😀

Nutella Cheesecake Cupcakes - TNSCC 1

For the second time, I used store-bought whipped cream as I was really eager to make them again. I must say that it’s not that bad. I just had to rush taking the photos so the whipped cream will not melt again. I brought these at my workplace and they were happily eaten. The colleague even asked me to make it again. So I made this thrice in a week. 😀

Nutella Cheesecake Cupcakes - TNSCC 2

These Nutella Cheesecake Cupcakes were amazingly divine. The cheesecake will happily sink into your teeth. These are perfect for parties, and give aways, too, as they are served individually.

Nutella Cheesecake Cupcakes

  • Servings: 12 cupcakes
  • Difficulty: easy
  • Print


  • 12 Oreos*
  • 1 1/2 tbsp butter, melted
  • 6 tbsp white sugar
  • 1 1/2 tbsp all-purpose flour
  • 12 oz cream cheese, softened**
  • 2 large eggs
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1/2 tsp vanilla extract
  • 1/2 cup Nutella
For the topping:
  • 1 cup heavy/whipping cream
  • 3 tbsp icing sugar
  • 1/4 cup hazelnuts, toasted and chopped, for garnish
  • Chocolate, chopped or grated, for garnish


  1. Preheat oven to 325 F. Prepare muffin pan and line with paper liners. Set aside.
  2. Using a food processor, place the Oreos and pulse until finely crushed. (You can also do this using a ziplock bag and use a rolling pin to crush the Oreos.)
  3. In a small bowl, mix crushed Oreos and melted butter. Take about 1 tbsp of the mixture and divide between 12 paper-lined muffin pan. Press down the crust. Bake for 5 minutes. Let cool while preparing the cheesecake batter.

To prepare the cheesecake batter,

  1. In a bowl, mix very well the sugar and flour.
  2. Using an electric mixer or a whisk, add in cream cheese and mix.
  3. Add in eggs, milk, sour cream and vanilla and mix until just combined.
  4. Add in Nutella and mix.
  5. Carefully tap the bowl against the countertop few times just to release air bubbles.
  6. Using an ice cream scooper or anything you prefer, divide the batter over the crust.
  7. Bake for 20-24 minutes or until the only thing jiggling is the center part of each cheesecake.
  8. Remove from the oven and let cool at room temperature.
  9. Loosely cover with cling wrap and keep in the fridge to firm up for about 3 hours or overnight.

To prepare the whipped cream,

  1. Make sure your bowl, cream and beaters are very cold.
  2. In your bowl and using an electric mixer, beat the cream until soft peaks form. Add in icing sugar and beat until stiff peaks form.
  3. Top your cheesecake with whipped cream and garnish with chocolate and hazelnuts.

Source Recipe: Nutella Cheesecake Cupcakes by Cooking Classy


* Preferably single-stuffed Oreos. 

**For best results, use full-fat cream cheese.

These cupcakes are absolute perfection! I can’t wait to make another batch again soon!

I hope my friends at Fiesta Friday #111 will enjoy these. And I hope Angie, Naina and Chef Julianna would love these, too. Happy Fiesta Friday!

Wishing you a weekend full of smiles! 😀


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Chocolate Covered Oreo Overload Muffins

Yipee! It’s Friday once again and I am so excited to be partying with you today. Plus, I am co-hosting with Laurie @ Ten Times Tea. This will be fun as this is Laurie’s first time to co-host – be good to her, okay? And as Angie always says, you can go wild on me.  Hmm, I am thinking of giving you half of your share. 😛 Just kidding, you can enjoy the Chocolate Covered Oreo Overload Muffins I brought for this week’s Fiesta Friday #71. Don’t worry about how others are getting theirs – I have many of them hiding somewhere Angie’s place. 😀

One thing I could say that Laurie and I have in common – we are both carbohydrate monsters! So beware of you bringing carb-stuffs today. 😀

Let’s get the party started. Link up by clicking the badge below and have fun! For new comers, please see the guidelines.

Welcome to Fiesta Friday #71


Do you have those moments when you want to make something, but it didn’t out as what you’ve expected? Or the photo you have taken did not even match with the name of your food?? I know. I know. Not all days, we are lucky.

I had extra heavy cream which I used with a recipe I can’t even remember.

Chocolate Covered Oreo Overload Muffins-TNSCC3

I Googled for recipes using heavy cream and I got many that I didn’t know which one of them I should make.

The light bulb above my head just turned on and I remembered the Oreo Overload Muffins I did before. And to give these muffins update, I topped them with chocolate icing. Sounds great, yeah? Well, they are great, but the photos did not prove that these muffins are overloaded with Oreos. I know I just sliced a muffin with very little Oreo pieces, but still, it didn’t prove what it’s supposed to be.

Chocolate Covered Oreo Overload Muffins-TNSCC2

After all the complaints I said, of course, I did enjoy every bite. As I said when I first published the recipe, these muffins are like Oreo milkshake in muffin form. Now, covered with chocolate icing. You would consider that as the chocolate syrup on your milkshake. 😀

Chocolate Covered Oreo Overload Muffins Recipe


For the Oreo muffins:

  • 2 cups flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 & 2/3 cups heavy cream
  • 1 cup chopped Oreos

For the Icing:

  • 2 ounces semisweet baking chocolate
  • 1 ½ tbsp coffee + 2 tbsp hot water
  • 5 to 6 tbsp unsalted butter


Preheat oven to 350 F. Prepare and line muffin pan with 12 paper liners.

For the Oreo muffins:

  1. In a bowl, mix together flour, baking powder, baking powder and salt. Set aside.
  2. In another bowl, mix vegetable oil, egg and cream. Pour this mixture to the dry mixture and mix just until well combined.
  3. Add in chopped Oreos.
  4. Sprinkle streusel over the muffins.
  5. Bake for 15-20 minutes until a toothpick inserted in the middle comes out clean.
  6. Let cool in the muffin pan for few minutes, then transfer to a cooling rack to cool completely.
  7. Cover with chocolate icing (recipe below) and top with chopped/crushed Oreos.

For the icing:

  1. In heatproof bow, add coffee mixture and chocolate. Set over a larger saucepan with simmering water. Stir chocolate and coffee mixture until chocolate is melted and smooth.
  2. Remove bowl with melted chocolate and add in butter, then beat butter tablespoon at a time. Do this over a larger bowl with ice and water. Stir/beat until spreading consistency.

 I hope you enjoy. Happy Fiesta Friday! 😉


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Oreo Overload Muffins

Currently, I am not a 100% fan of Oreos. Yes, I love Oreo Milkshake! I love Oreo Truffles! And I think I will love anything with Oreo, but not the Oreo itself. So that makes me less than 100% fan, right? Anyway… regardless of that, I’ve always wanted to bake something with Oreos. I have searched and bookmarked few recipes but nothing came into actual baking!


It’s been months since the last time I bought Oreos (because I really don’t eat them as biscuits). When I bought some, that’s because I wanted to make an Oreo Milkshake!

Few weeks back, I have bookmarked another recipe with Oreos (again!). But this time, I finally made them.

Oreo Overload Muffins


  • 2 cups flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 & 2/3 cups heavy cream
  • 1 cup chopped Oreos
  • For the Streusel: 1/2 cup finely diced Oreos combined with 3 tbsp softened butter until crumbly.


  1. Preheat oven to 350 F. Prepare and line muffin pan with 12 paper liners.
  2. In a bowl, mix together flour, baking powder, baking powder and salt. Set aside.
  3. In another bowl, mix vegetable oil, egg and cream. Pour this mixture to the dry mixture and mix just until well combined.
  4. Add in chopped Oreos.
  5. Sprinkle streusel over the muffins.
  6. Bake for 15-20 minutes until a toothpick inserted in the middle comes out clean.
  7. Let cool in the muffin pan for few minutes, then transfer to a cooling rack to cool completely.

Source recipe: Oreo Overload Muffins by On Sugar Mountain

The muffins were like Oreo Milkshakes (or Cookies and Cream)… in muffin forms!! I can tell you that they were absolutely awesome!!