Who’s That Kid With the Oreo Cookie…


By now, most of you know how much I LOVE baking. Todd talks/tweets/preaches about it often enough that I’m pretty sure it will not come as a big surprise to most of you 🙂

I was inspired today by someone I know that started her own company doing yummy little treats…you should check her website out HERE, and order stuff. I was amazed at how great everything looks on her site! It’s way cuter than anything I could ever do but it was fun to be inspired to try a few new recipes.

Tonight I did the homemade oreos and made a toffee.

Here is the oreo recipe, stolen from one of my favorite blogs: Smitten Kitchen – I think next time I’d make them actually a little smaller with more filling.

For the chocolate wafers:
-1 1/4 cups all-purpose flour
-1/2 cup unsweetened cocoa
-1 teaspoon baking soda
-1/4 teaspoon baking powder
-1/4 teaspoon salt
-1 to 1 1/2 cups sugar [see recipe note]
-1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
-1 large egg

For the filling:
-1/4 cup (1/2 stick) room-temperature, unsalted butter
-1/4 cup vegetable shortening
-2 cups sifted confectioners’ sugar
-2 teaspoons vanilla extract

1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

They turned out pretty good, and have been getting rave reviews tonight from all things male at my house 🙂

Once the Toffee is done, I’ll share that with you too!

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