CREME OREOS RECIPES

Steps:

• Preheat oven to 450 degrees F.
• Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.
• Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.
• In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.
• To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.
• Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.

Steps:

• Preheat oven to 350°F. Line a regular cupcake pan with 8 paper liners. 
• In a glass measuring cup, heat milk until steaming. Add 1oz chocolate to warm milk, stirring until melted. Set aside. 
• In a large bowl or stand mixer, beat together butter and sugar until light and fluffy. Mix in egg and vanilla, scraping bowl as needed. Mix in salt, baking soda and cocoa powder, followed by flour. Mix in sour cream, followed by warm milk mixture. Mix until just combined and no streaks remain. Divide mixture between prepared liners using a large cookie scoop. Bake for 18-20 minutes or until a toothpick inserted comes out clean or with just a few moist crumbs. Cool in pan for several minutes, then transfer to a wire rack to cool completely. 
• When cupcakes are cool, prepare frosting. In a large bowl or stand mixer, beat together cream cheese and butter until smooth. Add vanilla. Mix in powdered sugar 1 cup at a time. Finally, stir in cookie crumbs by hand, mixing until just combined. Transfer to a large piping bag fit with desired tip. Frost cupcakes and immediately top off with a cookie. 
• Cupcakes can be stored in the refrigerator. Bring to room temperature prior to serving.