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Chocolate-covered Oreo cookie cake is a show-stopping dessert that combines the beloved flavor of Oreo cookies with rich chocolate cake and creamy frosting. This decadent cake features layers of moist chocolate cake stuffed with crushed Oreos and is frosted with luscious Oreo buttercream frosting. The final touch is a generous coating of chocolate ganache that adds an irresistible sheen and extra chocolatey goodness. Perfect for birthdays, celebrations or any occasion that calls for something sweet, this cake is sure to impress both Oreo lovers and chocolate enthusiasts alike. With its delightful combination of texture and flavor, each slice is a little piece of heaven!
INGREDIENTS:
For the Cake:
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? 1 3/4 cups all-purpose flour
? 2 cups granulated sugar
? 3/4 cup unsweetened cocoa powder
? 1 1/2 teaspoons baking powder
? 1 1/2 teaspoons baking soda
? 1 teaspoon salt
? 2 large eggs
? 1 cup whole milk
? 1/2 cup vegetable oil
? 2 teaspoons vanilla extract
? 1 cup boiling water
? 1 cup crushed Oreo cookies (about 10-12 cookies)
Oreo buttercream
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For the Oreo Buttercream:
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? 1 cup unsalted butter, softened
? 4 cups powdered sugar
? 1/2 cup heavy cream (or milk)
? 1 teaspoon vanilla extract
? 1 cup crushed Oreo cookies (about 10-12 cookies)
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For the Chocolate Ganache:
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? 1 cup heavy cream
? 8 ounces semi-sweet chocolate, chopped
? 2 tablespoons unsalted butter (optional, for shine)
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INSTRUCTIONS:
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1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until
well combined.
4. Add Boiling Water: Carefully stir in the boiling water until the batter is smooth (the batter will be thin). Fold in the crushed Oreo cookies.
5. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out
clean. Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
6. Prepare the Oreo Buttercream: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until incorporated.
Add the heavy cream and vanilla extract, then beat on medium speed until light and fluffy. Gently fold in the crushed Oreo cookies.
7. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of Oreo buttercream on top. Place
the second cake layer on top and frost the top and sides of the entire cake with the remaining Oreo buttercream.
8. Make the Chocolate Ganache: In a saucepan over medium heat, bring the heavy cream to a simmer. Remove from heat and add the chopped chocolate, stirring
until smooth and glossy. If desired, stir in the butter for added shine. Let the ganache cool slightly before pouring.
9. Finish the Cake: Pour the chocolate ganache over the frosted cake, allowing it to drip down the sides. Let the ganache set before slicing.
10. Serve: Slice and serve this indulgent Chocolate-Covered Oreo Cookie Cake at room temperature. Enjoy every decadent bite!
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This chocolate-covered Oreo cookie cake is a delightful indulgence that beautifully combines rich chocolate cake with the iconic flavor of Oreos, creating a dessert that will be the star of any gathering!

Blackberry-buttermilk cake is a delightful dessert that combines the tart sweetness of blackberry with the tender crumb of buttermilk-infused batter. This simple yet elegant cake is perfect for brunch, tea time or as a light dessert after dinner. The juicy blackberry creates pockets of fruity goodness in every bite, while the buttermilk ensures moist and fluffy texture. Serve it plain or dusted with powdered sugar or a dollop of whipped cream for a truly special treat.
INGREDIENTS
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? 1 ? cups (220g) all-purpose flour
? 1 tsp baking powder
? ? tsp baking soda
? ? tsp salt
? ? cup (115g) unsalted butter, softened
? 1 cup (200g) granulated sugar
? 2 large eggs
? 1 tsp vanilla extract
? ? cup (120ml) buttermilk
? 1 cup (150g) fresh or frozen blackberries (if frozen, do not thaw)
? 1 tbsp granulated sugar (for topping)
? Optional: powdered sugar or whipped cream for serving
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INSTRUCTIONS
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1. Preheat the Oven:
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? Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
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2. Mix the Dry Ingredients:
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? In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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3. Cream the Butter and Sugar:
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? In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well
after each addition. Stir in the vanilla extract.
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4. Combine Wet and Dry Ingredients:
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? Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing
just until combined.
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5. Prepare the Batter:
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? Gently fold in half of the blackberries, being careful not to overmix. Pour the batter into the prepared cake pan and smooth the top with a spatula.
Scatter the remaining blackberries evenly over the batter and sprinkle with 1 tablespoon of sugar.
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6. Bake the Cake:
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? Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown.
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7. Cool and Serve:
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? Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or serve with whipped cream,
if desired.
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This blackberry buttermilk cake is soft, fruity, and wonderfully moist—a versatile dessert that’s perfect for any occasion, whether casual or fancy!

Chocolate buttercream frosting is the ultimate topping for cakes, cupcakes or any sweet treat in need of a rich, creamy finish. Smooth, velvety and packed with deep chocolate flavor, this frosting is incredibly easy to whip up and takes any dessert to the next level. Whether you’re frosting a birthday cake or piping it on cupcakes, this classic buttercream is a go-to recipe for its perfect balance of sweetness and chocolatey goodness. It’s versatile, delicious and sure to please any chocolate lover.
Ingredients:
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? 1 cup unsalted butter, softened
? 3 ? cups powdered sugar
? ? cup unsweetened cocoa powder
? 2 tsp vanilla extract
? ? cup heavy cream (or milk)
? Pinch of salt
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Instructions:
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1. In a large mixing bowl, beat the softened butter on medium speed for 2-3 minutes until light and creamy.
2. Sift the powdered sugar and cocoa powder together to remove any lumps. Gradually add this to the butter, mixing on low speed until incorporated.
3. Add the vanilla extract and salt, and mix to combine.
4. Slowly pour in the heavy cream (or milk), one tablespoon at a time, beating on medium speed. Continue to beat for an additional 2-3 minutes, until the
frosting is light, fluffy, and smooth.
5. If the frosting is too thick, add a little more cream or milk; if it’s too thin, add a bit more powdered sugar until the desired consistency is reached.
6. Use immediately to frost cakes, cupcakes, or store in an airtight container in the fridge for up to a week. Let it come to room temperature and re-whip
before using.
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Enjoy your decadent Chocolate Buttercream Frosting on your favorite baked goods!

These chocolate M&M cookies are the perfect balance of chewy and crunchy, with rich chocolate flavor and bursts of color and sweetness from M&Ms. Each bite offers a delightful blend of smooth chocolate cookie and the familiar candy-coated crunch of M&Ms. They’re fantastic treats for kids and adults alike, ideal for holiday gatherings or fun twists on classic chocolate cookies. With just the right amount of sweetness and a hint of vanilla, these cookies are bound to disappear quickly from any cookie jar!
INGREDIENTS
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? 1 cup (2 sticks) unsalted butter, softened
? 1 cup granulated sugar
? 1 cup packed brown sugar
? 2 large eggs
? 2 teaspoons vanilla extract
? 2 ? cups all-purpose flour
? ? cup cocoa powder
? 1 teaspoon baking soda
? ? teaspoon salt
? 1 cup M&M candies (plus extra for topping)
? 1 cup semi-sweet chocolate chips (optional)
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INSTRUCTIONS
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1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream the softened butter, granulated sugar, and brown sugar until smooth and fluffy, about 2-3 minutes.
3. Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the M&Ms and chocolate chips, if using.
6. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few extra
M&Ms onto the tops of each cookie if desired.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Be careful not to overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Enjoy these decadent chocolate M&M cookies with a cold glass of milk or pack them up for a colorful, chocolatey treat on the go!

Peach cobbler is a classic dessert that epitomizes comfort food at its best. This delicious treat features sweet, juicy peaches bubbling beneath a golden, buttery crust. With its delightful combination of soft, syrupy fruit and tender, biscuitlike topping, peach cobbler is the perfect way to showcase ripe summer peaches. Serve it warm with a scoop of vanilla ice cream or dollop of whipped cream for an irresistible dessert that will please any crowd. Whether for a family gathering or special occasion, peach cobbler is sure to become a favorite.
INGREDIENTS:
For the Filling:
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? 6-8 ripe peaches, peeled, pitted, and sliced
? 1/2 cup granulated sugar
? 1/4 cup brown sugar
? 1 tablespoon lemon juice
? 1 teaspoon vanilla extract
? 1 teaspoon ground cinnamon
? 1/4 teaspoon ground nutmeg
? 2 tablespoons cornstarch
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For the Topping:
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? 1 cup all-purpose flour
? 1/2 cup granulated sugar
? 1 teaspoon baking powder
? 1/2 teaspoon salt
? 1/2 cup unsalted butter, cold and cut into small pieces
? 1/4 cup boiling water
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For the Cinnamon Sugar Topping:
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? 2 tablespoons granulated sugar
? 1/2 teaspoon ground cinnamon
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INSTRUCTIONS:
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1. Preheat the Oven:
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? Preheat your oven to 375°F (190°C).
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2. Prepare the Peach Filling:
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? In a large mixing bowl, combine the sliced peaches, granulated sugar, brown sugar, lemon juice, vanilla extract, ground cinnamon, ground nutmeg, and
cornstarch.
? Toss until the peaches are well coated with the sugar and spices.
? Pour the peach mixture into a 9×13-inch baking dish.
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3. Prepare the Topping:
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? In another bowl, whisk together the flour, granulated sugar, baking powder, and salt.
? Add the cold butter pieces and use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.
? Pour in the boiling water and stir until just combined.
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4. Assemble the Cobbler:
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? Drop spoonfuls of the topping mixture over the peaches in the baking dish, spreading it out evenly but leaving some gaps for the peaches to peek through.
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5. Cinnamon Sugar Topping:
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? In a small bowl, mix the granulated sugar and ground cinnamon.
? Sprinkle the cinnamon sugar evenly over the topping.
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6. Bake the Cobbler:
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? Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the peach filling is bubbly.
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7. Serve:
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? Let the cobbler cool for a few minutes before serving.
? Serve warm, topped with vanilla ice cream or whipped cream if desired.
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Enjoy your comforting and delicious Peach Cobbler, a perfect dessert for any occasion!

This blackberry upside-down cake is a beautiful, rustic dessert that combines the tart juiciness of fresh blackberry with moist, buttery cake. The blackberry creates glossy, caramelized topping that looks stunning when inverted on a serving plate, making it perfect for entertaining or a simple treat at home. The batter is lightly spiced with a hint of cinnamon and vanilla, enhancing the natural sweetness of the fruit. Serve this cake warm with a dollop of whipped cream or scoop of vanilla ice cream for a truly indulgent experience.
INGREDIENTS
For the Topping:
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? 3 tablespoons unsalted butter
? 1/2 cup light brown sugar
? 2 cups fresh blackberries
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For the Cake:
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? 1 1/2 cups all-purpose flour
? 1 teaspoon baking powder
? 1/2 teaspoon baking soda
? 1/4 teaspoon salt
? 1/2 teaspoon ground cinnamon
? 1/2 cup unsalted butter, softened
? 1 cup granulated sugar
? 2 large eggs
? 1 teaspoon vanilla extract
? 1/2 cup whole milk
? 1/2 cup sour cream
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INSTRUCTIONS
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1. Prepare the Topping:
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? Preheat your oven to 350°F (175°C).
? In a 9-inch round cake pan, melt the butter over medium heat (on the stove or in the oven). Sprinkle the brown sugar evenly over the melted butter.
? Arrange the blackberries in a single layer over the brown sugar. Set aside.
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2. Make the Cake Batter:
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? In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
? In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
? In a small bowl, whisk the milk and sour cream together.
? Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until
just combined.
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3. Assemble and Bake:
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? Carefully spread the batter over the blackberries in the pan, smoothing the top with a spatula.
? Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
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4. Invert and Serve:
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? Let the cake cool in the pan for 10 minutes. Run a knife around the edges of the pan to loosen the cake.
? Place a serving plate over the cake pan and carefully invert the pan onto the plate. Gently lift the pan away, revealing the blackberry topping.
? Serve warm or at room temperature with whipped cream or vanilla ice cream.
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Enjoy the vibrant flavors and stunning presentation of this delightful cake!

Blueberry muffin tops are the best part of the muffin, and this recipe ensures you get all that golden brown, slightly crisp edge with a soft, fluffy interior filled with juicy blueberries. These muffin tops are light, tender and packed with natural sweetness from the fresh fruit. With a touch of vanilla and sprinkle of sugar on top, they offer a perfect balance of sweetness and texture. Whether you’re enjoying them for breakfast, as snacks or with a cup of coffee, these muffin tops are delightful treats that will have everyone coming back for more.
INGREDIENTS:
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? 2 cups all-purpose flour
? 1/2 cup granulated sugar
? 2 teaspoons baking powder
? 1/2 teaspoon baking soda
? 1/4 teaspoon salt
? 1/2 teaspoon ground cinnamon
? 1/2 cup unsalted butter, melted
? 1/2 cup sour cream or Greek yogurt
? 1 large egg
? 1 teaspoon vanilla extract
? 1 cup fresh blueberries (or frozen, if needed)
? 2 tablespoons coarse sugar (for topping, optional)
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INSTRUCTIONS:
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1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or use a non-stick baking mat.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until well combined.
3. Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, sour cream (or Greek yogurt), egg, and vanilla extract until smooth and
fully incorporated.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix,
as this can result in dense muffin tops. The batter should be thick.
5. Add Blueberries: Gently fold in the blueberries, being cautious not to break them apart. If using frozen blueberries, don’t thaw them beforehand to
prevent color bleeding into the batter.
6. Scoop and Shape: Using a spoon or ice cream scoop, scoop about 2 tablespoons of batter onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten the tops slightly with the back of the spoon to create that muffin-top shape. Sprinkle with coarse sugar for a touch of sweetness and crunch, if
desired.
7. Bake: Bake for 15-18 minutes or until the muffin tops are golden brown around the edges and a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the muffin tops to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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These blueberry muffin tops are sweet and satisfying treats perfect for anyone who loves the best part of a muffin. With their light texture and burst of blueberry, they’re sure to become favorites in your baking repertoire!