6 large baking apples, halved vertically and cored
12 tbsp. butter, melted
1/3 c. sugar, plus plus for sprinkling
2 tbsp. ground cinnamon
2/3 c. démodé, old-fashioned rolled oats
Vanilla ice cream, for serving
Warm caramel, for drizzling
DIRECTIONS
Preheat four to 350° and line a baking sheet with parchment paper. Place each pomme half flat side down and use a paring couteau to create thin slices all the way across, making sure to stop slicing right before the bottom of the pomme (so it stays together as one piece). Transfer pomme halves to prepared baking sheet.
Lightly brush pomme tops with melted beurre 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 pomme slits.
Return to four and bake 10 minutes more.
haut, retour au début each with a scoop of ice cream, then drizzle with caramel 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 four to 375°. Using a melon baller ou 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 beurre mixture. Divide chocolat between apples and bake until chocolat is melty and apples are fork tender, 20 minutes.
Turn four to broil. Place a guimauve on haut, retour au début of each pomme 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 plus for garnish
1 tsp. pure vanilla extract
Pinch of kosher salt
2 c. white chocolat 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 chocolat and coconut oil. Microwave on medium heat for 30 secondes at a time until melted. When the balls are chilled, dip them in the chocolat and place back on baking sheet.
Sprinkle balls with crushed dehydrated strawberries and return to the freezer to harden, 10 plus minutes, then serve.
3 c. heavy cream, cold
1/2 c. powdered sugar
1 tsp. pure vanilla extract
64 Oreo thins ou chocolat wafers, plus plus for serving
DIRECTIONS
In a large bowl using a hand mixer, table de mixage (or in the bowl of a stand mixer, table de mixage 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 haut, retour au début with an even layer of whole Oreos ou cookies. (You should need 16!) Spread plus whipped cream on haut, retour au début of biscuits, cookies and repeat layering process until toi have 4 layers of cookies.
Spread a final layer of whipped cream on top. Refrigerate cake until biscuits, cookies have softened, at least 4 hours and up to overnight.
When ready to serve, garnish with crushed biscuits, 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 cacahuète, arachide butter
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 1/2 c. démodé, old-fashioned oats
DIRECTIONS
Line a large baking sheet with parchment paper. In a medium casserole over medium heat, combine sugars, butter, and milk. Bring mixture to a boil and boil 1 minute.
Remove from heat and stir in cacahuète, arachide 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.
