o.m.f.g.–stick around, I’ll explain. Trust me, you won’t want to miss this post OR recipe.
We’ll get to the o.m.f.g. factor in these bars in just a second.
For those of you who are just joining in here (welcome!) and for those of you returning folks (welcome back!), you should know that I am an avid literary gal. My appetite for books and brownies is voracious. If it ever boiled down to choosing between (Lewis) Carroll and chocolate chip cookies, we would have a dilemma on our hands, and we’re not talking the insignificant moment of panic you experienced in high school when you saw that huge zit pop up on your nose five hours before senior ball.
No, we’re talking tearing-my-heartstrings-and-running-them-through-the-paper-shredder dilemma.
I love books.
I also love to bake and cook.
In fact, Bake + cOOK = book. True story.
The problem is that sometimes, reading for my program (I’m a second-year grad student, en longgg route to an English Literature Ph.D) can sometimes be a drag. Trying to sludge through hundreds or even thousands of pages a week, in addition to grading Mt. Everest stacks of student papers, evokes horrors unrivaled by even the most chilling Gothic novels.
The solution is, of course, procrastibaking. It’s just what it sounds like–procrastinating through baking.
This coming Fall quarter, I will be taking my qualifying exam to receive my Master’s and (hopefully) move onto writing a dissertation prospectus. Big, big stuff. As incentive to get me through reading lists of over 140 literary and scholarly works before November, I’ve come up with what will hopefully be an effective counter to the problem of procrastibaking.
I call it PRODUCTIBAKING.
(On my kitchen table: Mansfield Park, by Jane Austen. British Romanticism List Book #1)
So here’s the idea:
I have approximately 140 works of literature to wade through between now and November. Rather than using my baking as a way to procrastinate from working, I’m reappropriating it as an incentive for productivity.
For every book, volume of stories, or other text I finish this year for my qualifying exams, I will bake something and do a photoshoot that includes the book in some way.
The idea behind this is threefold:
1) I’ll be more effective with my work if I operate on a reward rather than guilt-based system.
2) I’ll have you guys to keep me accountable as I work towards this monumental goal!
3) I hope I’m bringing my love of books and baking together in a way that is as fun for you as it is for me.
As I plow through my reading lists, I’ll update a visual photobook of items I’ve checked off and the ones still to come, so you can keep up with me and my progress. Check out the “Producti-baking” page on my blog (coming soon!). I’d love to hear what you guys think about this, so be sure to leave any feedback or other brilliant suggestions for improving this system.
Okay, but enough of that. Let’s get on to some real o.m.f.g.
o.m.f.g. bars, otherwise known as Oreos made for gods bars.
Did you see the Slutty Cheesecake Bars that I posted and were a smash success two weeks ago?
These chewy, flavor-packed bars operate on the same principle of souping up an Oreo, but this time we’ve got a chewy mocha chocolate chip blondie base topped with a perfectly spiced cinnamony snickerdoodle, both of which sandwich whole, unadulterated creamy Oreos.
And yeah, I’m taking full credit for this one.
So what are you waiting for? Grab a book, snatch up an o.m.f.g. bar, bask in the summer sun, and get ready to turn over the leaf to a new chapter in our lives.
Summer productibaking, here we come!
o.m.f.g. (Oreos made for gods) bars Yield: 1 9×9-inch baking pan Ingredients: For mocha chocolate chip blondie base (adapted from Smitten Kitchen) Ingredients:
- 1/2 cup butter or margarine, melted
- 1 cup dark brown sugar
- 1 egg, room temperature
- 2 teaspoons instant coffee granules
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cups semi-sweet chocolate chips or chunks
- 16 whole Oreos
- Preheat oven to 350 degrees F. Lightly grease 9×9-inch baking pan and set aside.
- In a large mixing bowl, cream together softened butter and sugar until fluffy. Beat in egg. Dissolve coffee granules in vanilla and stir into wet mixture. Add flour and salt; mix in until just incorporated.. Gently fold in chocolate chips. Place 16 whole Oreos on top of blondie crust and press them gently in until they stick to the dough.
- Spread dough evenly in prepared pan. Bake for about 7 minutes in oven–it should not be fully cooked through. Remove pan from oven and allow to cool briefly while you prepare snickerdoodle layer.
For snickerdoodle layer:
Original recipe from Sally’s Baking Addiction: (I’ve used this recipe before for standalone snickerdoodle blondies, to great
- 6 tablespoons butter or margarine, softened
- 1/2 cup white sugar + 1 tablespoon white sugar, divided
- 6 tablespoons brown sugar + 1 tablespoon brown sugar, divided
- 1 egg
- 1/2 egg yolk
- 1/2 teaspoon vanilla extract
- 1 cup and 3 tablespoons all-purpose flour
- 5/8 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips
- 1 tablespoon cinnamon
- Cream together butter, 1/2 cup white sugar, and 6 tablespoons brown sugar until light and fluffy. Beat in egg and 1/2 egg yolk (reserve the over half for part of a breakfast omelette!). Add vanilla, then mix in flour, baking powder, and salt until just incorporated. Fold in white chocolate chips.
- Pour batter over prepared mocha blondies + Oreos (recipe above).
- In a separate bowl, mix together 1 tbsp white sugar, 1 tbsp brown sugar, and 1 tbsp cinnamon. Sprinkle evenly over snickerdoodle batter, then gently swirl through batter with the tip of a knife. Place entire pan into preheated oven (still 350 degrees F) and bake for 25-35 minutes, until snickerdoodle layer has set and a toothpick inserted in the middle comes out clean.
- Remove from oven and cool completely before cutting into 16 squares. Then…omfg, enjoy.