I don’t really know how to categorize Oreo’s. Are they a snack or dessert?

See, you have to think about it for a second too. Or do I over think how categorize Oreo’s, just like I tend to over think preeeeetty much everything. It’s one of my special skills.

The first answer might be dessert… but then you think about dessert, and what I REALLY want for dessert a Oreo’s IN it, but it isn’t an Oreo in itself.

So then I think maybe it’s a snack. A not so healthy snack, but something I grab 6 of, throw in a ziplock bag and go on my way. By the way, when I say ‘grab 6′ that’s code for “grab as many as I can cram into 1 baggie and pretend like it’s 6 so I don’t feel as bad about eating so many.”

Which leaves me back in the same place I started, trying to figure out what category to put Oreo’s in. I guess I’ll have to just keep eating them until an answer comes to me… And it’s currently breakfast time… so then does that make Oreo’s a breakfast food? Oy Vey. I REALLY should stop over thinking this.

Since I still have no clue what category they fall in: snack, dessert oooooor breakfast… how about we just put them in all 3 and eat some Oreo Snack Cakes? These little cakes fall into all 3 categories.

Snack: Duh, it’s in the name.
Dessert: Did I heat 1 up in the microwave and add a few honin’ scoops of ice cream on top? Yep.
Breakfast: They’re like a muffin, and a muffin is really just a cupcake with out frosting. And I don’t see any frosting on here.

 

Notes about the snack cakes:
These rise a lot while baking.
The texture is light and airy, like a devil’s food cake.
The flavor is fabulous. The vanilla and almond extracts really give the little cakes a different flavor. And the oreos, well, they’re just fun and give the cakes a little crumble topping.

Print
Chocolate Oreo Snack Cakes

Ingredients

  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 3 eggs
  • 1/2 cup whole milk yogurt (I used vanilla, but plain works)
  • 1/2 cup vegetable oil (divided)
  • 3/4 cup chocolate chips (I used semi-sweet)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup crushed oreos

Instructions

Preheat the oven to 350 degrees.

Line a muffin tin with 12 paper cupcake liners, or grease the inside of the muffin tin.

In a heatproof bowl set over simmering water (a double boiler), melt the chocolate with 1/4 cup of the oil. Once melted (mix to make it smooth), remove from heat and set aside to cool a bit.

In another bowl, mix together the remaining 1/4 cup of oil with the yogurt, sugar, eggs, and extracts.

In a large bowl, whisk together the flour, baking powder, and salt.

Add to yogurt mixture to the flour and give it quick stir. Add the melted chocolate, and stir just until smooth (about 1 minute).

Scoop (I use an ice cream scoop) the batter into the muffin tins and sprinkle with Oreo crumbs. Bake for 25 minutes, or until they’ve puffed up, but aren’t completely set.

*You don’t want to over bake these or they’ll be dry.

Remove from oven and cool in the pan for about 5 minutes, then finish cooling on a wire rack before serving.

Store in an air tight container at room temperature. They are best eaten the day they are made.

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Recipe adapted from Steamy Kitchen via David Lebovitz

I’m always late wishing people happy birthday. Those ‘Happy Belated Birthday’ cards were invented for me, to save a little face when I sheepishly hand it to my husband 3 days past his birthday. Oops.

Keeping up with my not-so-great-tradition, I’m a day late wishing Oreo Cookies a ‘Happy Birthday.’

When I’m 100, I hope to look that good! I mean shoot, the cookie doesn’t even sag or wrinkle when you submerge it milk.