Winstead Wandering

Prone to Wander

Crushed Oreo Triangles

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Made with store bought crescent roll dough, crushed Oreo triangles are as rich and indulgent as they are quick and easy to make.

Made with store bought crescent roll dough, crushed Oreo triangles are as rich and indulgent as they are quick and easy to make.

I don’t buy Oreos. I don’t buy them because I love them and because I know my own limits. If they’re in the house, I tend to eat them, so I just make sure they aren’t in the house.


Except when I’m making Oreo cupcakes. In that case, I have to buy them and I have to watch them watching me, taunting me with their cream-filled goodness. So I made the cupcakes and the remaining Oreos sat, untouched, in the kitchen baking drawer for nearly a week. At that point, I knew I had two options: binge on them all and be done with it or use them in a recipe.

Clearly, I opted for door number two. Truthfully, these little triangles of deliciousness had been running through my mind for months. I’d stumbled across the recipe and wanted to make it, but I never had everything I needed (see above: can’t buy Oreos). But now I had Oreos, and I had crescent rolls, and I had an intense desire to bake something decadent.

These crushed Oreo triangles are unbelievably rich and delectable. The base- the triangles- is unassuming crescent roll dough. Really, it’s just the vessel for delivering the sinful mixture that is Oreo crumbs, butter, flour, and two kinds of sugar. And if that wasn’t enough indulgence, you drizzle a homemade glaze over the top of the finished product.

All told, this recipe took about 20 minutes to make. If these ingredients are ones you regularly keep on hand, I’d say you might be in trouble.

Made with store bought crescent roll dough, crushed Oreo triangles are as rich and indulgent as they are quick and easy to make.

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Oreo Cupcakes with Cream Cheese Frosting

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With an Oreo baked inside the moist chocolate cake and a topping of rich cream cheese frosting, these Oreo cupcakes are decadent, sweet, and mouthwatering.

oreo cupcakes cream cheese frosting4

I first made these cupcakes- or a variation- for G’s first birthday. We let him have one, but he wasn’t sure what to think. I think his dad ended up eating it.


I made them again a few weeks ago for a baby shower at school. It was a “sprinkle,” really, and it was for us and for another teacher who is also expecting a sweet baby girl (really, by the time this is published, little Wiley Jo might already be here!). I volunteered to make the cupcakes because I have a hard time passing up an opportunity to bake something.

I’d considered going with soft colors, specifically pink, but this recipe was in my brain, nagging me and begging to be made. I make it a habit to listen to that voice, so I bought a package of double stuf Oreos and got to work.

Just like with my strawberry limeade cupcakes, I went with a boxed cake mix to save time and mess. If you’re careful not to over-bake your cake, you can still get moist, light cupcakes from a box. These devil’s food cupcakes were begging to be matched by an equally rich, smooth topping; cream cheese frosting was the obvious choice.

 

As a whole, these Oreo cupcakes are delectable and full of flavor. The Oreo at the bottom is an unexpected treat that’s matched by the decadent frosting. It doesn’t really matter what occasion you’re celebrating, these little guys will make it memorable.

With an Oreo baked inside the moist chocolate cake and a topping of rich cream cheese frosting, these Oreo cupcakes are decadent, sweet, and mouthwatering.

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