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  1. Thursday, February 11, 2010

    Homemade Oreos

    No matter your opinion of Valentine’s Day, we can all agree it’s a good excuse to binge on chocolate, right? So, that’s what I’m giving you this week.  Chocolate. Because that, my friends, is how I show my love.

    oreo2b web

    For the Super Bowl, my friend Rachel made us two utterly delectable chocolate treats. Today I share with you her homemade oreos.  Tomorrow…well, it’s a surprise! But it is most certainly Valentine’s Day worthy!

    I’m not a huge fan of store-bought Oreos. I know, how can I call myself an American? But even I, the evil Oreo-disser, loved these cookies. It’s certainly a derivative of the classic Oreo, but much so much better.

    Rachel found the recipe on Smitten Kitchen, one of the best food blogs out there.

    Homemade Oreos
    Recipe type: Dessert
    Serves: 25-30 cookies
    • Chocolate Wafers:
    • 1¼ cups all-purpose flour
    • ½ cup unsweetened Dutch process cocoa
    • 1 teaspoon baking soda
    • ¼ teaspoon baking powder
    • ¼ teaspoon salt
    • 1½ cups sugar
    • ½ cup plus 2 tablespoons (1¼ sticks) room-temperature, unsalted butter
    • 1 large egg
    • Filling:
    • ¼ cup (1/2 stick) room-temperature, unsalted butter
    • ¼ 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 ½ 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.
    Thank you, Deb, for a great recipe! Thank you, Rachel, for making them for us!