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Posts tagged ‘oreos’

Jun 26

2 Comments

Homemade Oreos

Last weekend we all drove to my parents’ house for a visit and also to celebrate my grandmother’s birthday.  Because I always talk about baking all kinds of sweet treats I thought I’d make something to take along for them to sample – I don’t see them often, so they very rarely get to try anything I’ve made.

I decided that cookies would be easiest to travel with, so I tried Smitten Kitchen’s homemade Oreos recipe.

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There has been a bit of a debate in Smitten Kitchen’s homemade Oreos comments about whether or not it is okay to use regular (not Dutch-processed) cocoa powder for these cookies.  Well, I was out of Dutch-processed cocoa and used regular unsweetened Hershey’s cocoa powder to make these.  They turned out just fine, and puffier, than the photos I have seen where people used Dutch-processed.

I thought they tasted similar to the good old Oreo cookie, but not quite.  I actually did not like the taste of the homemade Oreos dunked in milk, but I love the store-bought Oreos dunked in milk.

The filling itself does taste very similar to the original.  I probably double-stuffed my Oreos, as you can tell by the photo!

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I packaged up the cookies individually in mini treat bags and tied them with a silver twist tie to give to everyone, and everyone enjoyed them.

May 4

8 Comments

Mint Oreo Truffles

This is my first go at Oreo truffles – it probably won’t be my last!  I decided to use mint Oreos, after I couldn’t find strawberry Oreos (I thought they had quit making them, but I’ve seen people using them again recently).

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I cut the popular Oreo truffles recipe in half – you can find that recipe in this post – because a package of mint Oreos is smaller than a package of regular Oreos.

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I used 21 mint Oreos, 4-5 ounces cream cheese and 4 ounces Ghirardelli semisweet chocolate.  I believe the extra cream cheese I added to the crumbled cookie mixture was a little too much – the truffles are gooier than they’re supposed to be (but that’s fine with me, they’re still very yummy!).  Also, 4 ounces of the Ghirardelli chocolate wasn’t quite enough to coat all the truffles.  I ended up with 20 truffles.

Sep 2

4 Comments

Cookies 'N Cream Cupcakes

I hadn’t ever planned on making cookies and cream cupcakes, but when I found myself confronted with a full package of Oreos I couldn’t help it. Actually, I don’t care much for cookies and cream anything, but thought I’d try out cupcakes with both vanilla cupcakes…

Cookies 'N Cream Cupcakes

and chocolate cupcakes…

Cookies 'N Cream Cupcakes

I liked the chocolate one the best. :)

For the chocolate cupcakes, I used my standard chocolate cupcake recipe. For the vanilla cupcakes I used the recipe below (not sure where it came from, just found it in my recipe clippings).

Note that I crushed Oreo cookies into chunks, and I did not measure how many Oreos I used – this is something that is totally up to you. Add the Oreos to suit your tastes. Also, I did not add the crumbs to the batter, just the chunks. I used the crumbs to later sprinkle on top of the frosting.

Cookies 'N Cream Cupcakes

For the frosting, I used a very simple vanilla frosting that is usually used with Billy’s vanilla vanilla cupcakes. Once again, I added the crushed Oreos to suit my taste. I did use crumbs in the frosting, but so much as to turn the frosting a gray-ish color that I often see in cookies and cream frosting.

Vanilla Cupcakes
Makes 24 cupcakes

Ingredients
1 stick unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup milk
2 tsp vanilla extract
Oreos, crushed into chunks

Method
In a large bowl cream together the butter and sugar with an electric mixer until fluffy, about 3-5 minutes.

Add the egg whites and beat until incorporated.

In a separate bowl mix together the flour, baking powder, and salt. In a small bowl, add vanilla extract to milk.

Add 1/3 of the flour mixture to butter mixture and beat until incorporated. Add 1/2 of the milk mixture and beat again until incoporated. Keep adding flour mixture and milk mixture alternately, being sure that you end with the flour.

At this point you can add crushed Oreos, gently stirring them into the batter.

Fill the cupcake lines three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean.