#dessertobsession

Indulge in the deliciousness of these Salted Caramel Oatmeal Cream Pies. Soft and chewy oatmeal cookies sandwich a rich and buttery salted caramel filling, creating a delightful treat that's perfect for satisfying your sweet cravings.

Ingredients: For Cookies:. 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed light brown sugar. 2 large eggs. 1 teaspoon pure vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 3 cups old-fashioned oats. For Salted Caramel Filling:. 1 cup unsalted butter. 2 cups packed light brown sugar. 1/2 cup heavy cream. 1 teaspoon pure vanilla extract. 1/2 teaspoon salt. 3 cups powdered sugar.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the oats until evenly distributed. Drop rounded tablespoons of dough onto the prepared baking sheets. Flatten each mound slightly with the back of a spoon. Bake for 8-10 minutes, or until the edges are golden but the centers are still slightly soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. For the salted caramel filling, melt the butter in a saucepan over medium heat. Stir in the brown sugar and heavy cream. Bring the mixture to a boil, then reduce the heat and let it simmer for about 2 minutes, stirring constantly. Remove the saucepan from the heat and stir in the vanilla extract and salt. Let the caramel mixture cool for about 15 minutes. Gradually whisk in the powdered sugar until the filling is smooth and thick. To assemble the cream pies, spread a generous amount of the salted caramel filling onto the flat side of a cooled cookie. Top with another cookie to create a sandwich. Repeat this process for the remaining cookies and caramel filling. Serve the oatmeal cream pies immediately, or store them in an airtight container. They can also be refrigerated to firm up the filling.

Prep Time: 30 minutes

Cook Time: 10 minutes

Indulge in the rich, dark chocolate goodness of these cupcakes, complemented by the tartness of fresh raspberries. Top them off with a light and flavorful raspberry whip cream for an irresistible dessert.

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 2/3 cup buttermilk. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1/2 cup hot water. 1 cup fresh raspberries. 1/2 cup dark chocolate chips. 1 cup heavy cream. 2 tbsp powdered sugar. 1/2 tsp raspberry extract. Fresh raspberries for garnish.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the cocoa powder, baking powder, baking soda, and salt with a whisk in a large bowl. In a separate bowl, mix the eggs, buttermilk, vegetable oil, and vanilla extract. Mix everything together well. It will be smooth after you add the hot water and mix it in. The fresh raspberries and dark chocolate chips should be added slowly. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. Get the raspberry whip cream ready while the cupcakes cool. Whip the heavy cream, powdered sugar, and raspberry extract in a bowl that has been chilled until stiff peaks form. Put the raspberry whip cream on top of each cupcake after it has completely cooled. You can pipe or spread it on. Add some fresh raspberries on top and serve. Have fun with your tasty Raspberry Dark Chocolate Cupcakes and Raspberry Whip Cream!

Prep Time: 20 minutes

Cook Time: 20 minutes

Red Velvet Brookies combine the best of both worlds - the decadence of brownies and the richness of red velvet cake. With a fudgy brownie layer topped with red velvet cookie dough, these treats are the ultimate way to express your love.

Ingredients: 1 box red velvet cake mix. 1/2 cup 1 stick unsalted butter, melted. 1 large egg. 1 cup semi-sweet chocolate chips. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/4 cup all-purpose flour. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/4 cup milk. 1/2 cup white chocolate chips. 1/2 cup chopped pecans or walnuts optional.

Instructions: Preheat the oven to 350F 175C and line a 9x13-inch baking pan with parchment paper. In a large bowl, combine the red velvet cake mix, melted butter, and egg. Mix until well combined. Fold in the semi-sweet chocolate chips. Press half of the red velvet dough into the prepared baking pan, forming an even layer. In another bowl, whisk together the unsweetened cocoa powder, granulated sugar, all-purpose flour, baking powder, and salt. Add the vanilla extract and milk to the dry ingredients and mix until smooth. Stir in the white chocolate chips and chopped pecans or walnuts if using. Spread the brownie batter over the red velvet dough in the baking pan. Crumble the remaining red velvet dough on top of the brownie batter. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs. Allow the Red Velvet Brookies to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely. Once cooled, cut into squares and serve. Enjoy these delicious Red Velvet Brookies as a sweet and thoughtful way to say 'I Love You!'

Prep Time: 15 minutes

Cook Time: 25 minutes

Vegan salted caramel pudding is a delicious treat that's perfect for any event. It's creamy and rich. It's dairy-free and tastes great because it's made with coconut milk and coconut sugar.

Ingredients: 1 cup coconut milk. 1/4 cup coconut sugar. 2 tablespoons cornstarch. 1/4 teaspoon sea salt. 1 teaspoon vanilla extract.

Instructions: Over medium-low heat, mix coconut milk, coconut sugar, cornstarch, and sea salt in a saucepan with a whisk until the mixture is smooth. Bring the mixture to a low boil and stir it all the time until it gets thick. Now take it off the heat and mix in the vanilla extract. Pour the pudding into cups or glasses that can be used for one serving. Put it in the fridge for at least two hours, or until it sets. If you want, you can serve it cold and top it with a sprinkle of sea salt.

Prep Time: 10 minutes

Cook Time: 10 minutes

Indulge in the rich flavors of cookie butter and chocolate chunks in these decadent blondies.

Ingredients: 1 cup cookie butter. 1/2 cup unsalted butter, melted. 1 cup light brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup chocolate chunks or chips.