Giant Oatmeal Cream Pie with Maple Cinnamon Cream

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Bigger isn’t always better, but it is in this case! As you’ve realized by now, this recipe is for a homemade oatmeal cream pie—but not just any oatmeal cream pie. We’re talking about a GIANT oatmeal cream pie with maple cinnamon cream filling. Seriously, it’s the size of the cake! 

Giant Oatmeal Cream Pie with Maple Cinnamon Cream

Ingredients

For the cookies

• 1 1/4 cup flour
• 1 cup quick oats
• 3/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup brown sugar
• 1/2 cup Challenge butter, melted
• 2 eggs
• 1 teaspoon vanilla extract

For the maple cinnamon cream filling

• 1/2 cup Challenge butter, softened
• 2 cups powdered sugar
• 2 Tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon maple extract
• 1 teaspoon cinnamon
• 1/4 teaspoons salt

Directions

For the oatmeal cookies

1. Preheat oven to 340 degrees Fahrenheit.
2. Combine flour, quick oats, baking soda, cinnamon, and salt in medium bowl and set aside.
3. Mix together brown sugar, butter, eggs, and vanilla extract. Slowly add dry ingredients to wet ingredients and mix until dough forms.
4. Spray 2 8x8 round cake pans and evenly distribute the dough between the two pans.
5. Pat dough down in the center of the pan so it makes a circle shape. Don’t try to stretch the dough so it reaches the edges—just pat down in the center. It will spread as it bakes.
6. Bake for 14 to 16 minutes, or until the center is mostly set. Let cool before frosting.

For the maple cinnamon cream filling

1. Using a mixer, beat butter on high speed until creamy, about 3 minutes. Slowly add powdered sugar and beat until combined. Add the cream, vanilla extract, maple extract, cinnamon and salt.
2. To assemble, take one of the cookies and turn it upside down so the bottom is facing up. Spread buttercream on cookie. Carefully lay the second cookie on top.

Recipe adapted from Sally's Baking Addiction

Easter Garden Chocolate Cheesecake

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Easter dessert may be my favorite dessert. I love incorporating spring themes like eggs, pastels, and bunnies. I also love using Easter candy! It's one of the many great things about this no-bake cheesecake.

The chocolate cheesecake acts as the canvas for your Easter garden made with Oreo "dirt," shredded coconut "grass," and chocolate "bird nests." I love the idea of getting kids involved and seeing what design they create.

Easter Garden Chocolate Cheesecake
Yield: Serves about 6 people
Ingredients

• 2 (8-ounce) blocks Challenge cream cheese, softened
• 1 cup powdered sugar
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 8 ounces dark chocolate, melted and cooled to room temperature
• 1 Oreo or chocolate graham cracker pie crust
• 12 Oreo cookies, crushed
• 1 cup sweetened shredded coconut
• 3 drops green food coloring
• Other Easter candies like chocolate eggs and peeps for decoration

Directions

1. Use mixer to beat cream cheese several minutes or until smooth.
2. Add powdered sugar, sour cream, heavy cream, and vanilla extract. Mix until smooth.
3. Stir in melted chocolate.
4. Add cheesecake mixture to pie crust and smooth top with spatula.
5. Sprinkle crushed Oreos on top of pie. This will be the "dirt."
6. Mix coconut with food coloring and sprinkle on top of pie. This will be the "grass."
7. Refrigerate until ready to serve. Once you're ready to serve, decorate with chocolate eggs, peeps, and other Easter candies.

7-layer basketball court dip

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Everyone's favorite 7-layer dip is getting a March Madness makeover. It will surely score big points with college basketball fans preparing to watch the Final Four this weekend!

7-layer basketball court dip
Ingredients

• 8 ounces Challenge cream cheese, softened
• 1 cup sour cream + 1 extra cup to draw lines on court
• 1 packet taco seasoning
• 16 ounces guacamole
• 32 ounces refried beans
• 2 cups shredded cheddar cheese
• Additional toppings: black olives, green onions, cherry tomatoes, pico de gallo, etc.

Directions

1. Mix cream cheese until smooth. Add sour cream and taco seasoning and mix.
2. Spread onto the bottom of a 9x13 pan.
3. Dollop guacamole on top and gently spread over cream cheese layer being careful not to mix the layers.
4. Add refried beans on top and spread evenly.
5. Fill a pastry bag or Ziploc bag with sour cream and use it to create the key.
6. Sprinkle cheddar cheese in the paint and center circle.
7. Decorate with olives, salsa, cilantro, or anything you desire.

Idea for basketball court dip adapted from SheKnows