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Homemade Oreos

Homemade Oreos
I almost never repeat recipes. I have soooo many recipes bookmarked and dog eared that it just doesn't make sense to bake the same thing twice. This recipe is the exception. As a matter of fact you probably won't even believe me if I tell you who requested these cookies. I first saw these cookies on Smitten Kitchen (one of my absolute favorite blogs, ever!) The filling is a dead ringer for the oreo filling. These will definitely impress anyone you make them for. Recipe: Adapted from Smitten KitchenIngredients:For the chocolate wafers:1 1/4 cups all-purpose flour1/2 cup unsweetened Dutch process cocoa*1 teaspoon baking soda1/4 teaspoon baking powder1/4 teaspoon salt1 to 1 1/2 cups sugar**1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter1 large eggFor the filling:1/4 cup (1/2 stick) room-temperature, unsalted butter1/4 cup vegetable shortening2 cups sifted confectioners sugar2 teaspoons vanilla extract Directions:Set two racks in the middle of the oven.

Lemon Anise Snowflakes As with the lemon that studs them, these loaves are one of those breads I thought would be one thing, but of its own accord (with maybe a little bit of gentle and experimental nudging from me) it turned out to be another thing. Sometimes it’s fun to just let things unfold and see where you end up. The thing I thought it would be was gibassier, a French olive oil brioche traditional during the Advent season, scented with oranges and anise seed, shaped in flat round loaves. It is an amazingly good bread, and ranks among favorite sweet breads for nearly everyone I know who has tasted it. But thanks to my generous crop of lemons just now, my bread asked for candied lemon peel rather than orange. The result turned out to be something slightly less sweet and less citrus-y than gibassier, and a fine way to enjoy a delicately-flavored sweet bread with your morning coffee or tea. I shaped these loaves in two ways. Lemon Anise Snowflakes Yield: 750 g (2 small loaves) Time: Sponge Ingredients: Method:

Homemade Peanut Butter Cups I’ve always wanted to make my own chocolate and peanut butter cups. The recipes are so easy, I’m not sure why I’ve never gotten around to it until now. They really took no time at all, in nearly 30 minutes I was already sinking my teeth into these oh-so-rich peanut butter cups. I looked at a few recipes and skipped on most of them. My notes: I took the advice from Have Cake, Will Travel and added 2 tablespoons of peanut butter to the melted chocolate; I did not add extra salt; I melted the chocolate in a heavy-bottom saucepan rather than the microwave; I used regular sized cupcake liners, not minis, so mine are closer to Reese’s Peanut Butter Cups size; I used the freezer instead of the refrigerator to set up the chocolate on the bottom. They are so delicious. Due to the continued popularity of this post, I am going to finally post the recipe here instead of only linking to it! Homemade Chocolate Peanut Butter CupsAdapted from Have Cake, Will TravelMakes 12

Pizzelles Third post in a row that is about food... guess you can tell what has been filling my days! These pizzelle cookies have been a tradition in our family since I received the recipe from an Italian neighbor in 1985 when I had a cookie swap. They are a favorite! Crisp, delicate and the wonderful flavor of anise. Not too intense ~ just right. Pizzelles 6 eggs 3 1/2 cups flour 1 1/2 cups sugar 1 cup butter (1/2 pound), melted and cooled 4 tsp. baking powder 2 Tbs. vanilla 2 Tbs. anise seeds *Do NOT use oil substitute. Yields about 60 cookies 1) For the first time ever, since I did not have enough anise seeds, I added anise oil. 2) I give the Pizzelle maker a light spray with PAM before baking and never have problems with sticking. 3) 45 seconds on the Pizzelle maker is perfect for lightly golden brown cookies (using a level tablespoon of batter). 4) After removing from the Pizzelle maker (I use a fork), I allow the cookies to cook on a rack. 5) In MHO, cookies store best in tins. Linking to:

what goes into making chocolate bowls Leave it up to me to mess up every recipe in the world... but on the flipside, by experiencing everything that goes wrong, I end up learning the most.I had seen these bowls from Stephanie's Kitchen, and decided it was a fantastic idea for my food independent study. ingredients: chocolate, and balloons! first, a giant bar of chocolate all the way from taiwan! and it's -special- grade, whatever that means. (i actually tried to pipe pretty lacy chocolate bowls first, but uh, that completely failed so i moved on. plus i don't like that pink fake chocolate.) balloons! tip number 2, after you have melted your chocolate in a double broiler and poured it into a bowl for dipping, let it cool before you dip your balloons. because although you are really excited to dip them and set them down like this... five seconds later you shall hear a POP and you (as well as your kitchen) will be covered in chocolate because apparently latex doesn't like heat.

Hazelnut Sandwich Cookies It's been cold here in Pittsburgh, but we're still waiting for that big snow. It seems that we've had a constant flurry of snow coming down, but no accumulation to speak of. It's been beautiful and I should probably count my blessings that the roads are clear and we haven't had to shovel, only brush the walks. Annie's been dying to get out there and play in the snow, but there's not even enough to build a proper snowman. We can even still see the tips of grass poking through the snowy white layer on the ground. Even our friends half an hour north have had enough snow for sledding, but somehow it's missed us so far. In my mind, it's been perfect - I can get to the store without any problems, and there's no buildup of snow on the old slate roof to cause trouble. These hazelnut sandwiches are amazing! The cookie itself is the perfect consistency - not too hard when you bite into it, that all the filling oozes out, and not chewy either - they're soft with a bit of a sandy texture. 2. 3. 4.

Making Mozzarella At Home For Christmas we received a Mozzarella kit from Leener's. We had heard it was quite easy to make but I have to admit I was a little skeptical. Well, I was so wrong, making mozzarella was super easy to make & the results were wonderful! You just have to have a little patience to let the milk heat slowly & in an hour you are eating your own fresh cheese! First you ripen 1 gallon of milk with a bit of citric acid, lipase, and calcium chloride. Slowly heating over medium heat to 88 F, stirring from time to time. Once the milk reaches 88°F, you add rennet and continue heating to 105 F. By the time it reaches 105°F, it will start to look at little chunky. After resting for 20 minutes you'll be rewarded with a big chunk of cheese curds. Remove the curds with a slotted spoon, leaving the whey in the pan. Lightly smash the curds with a spoon to squeeze as much whey out of them as possible, then drain. At this point you will have a soft mozzarella ball. Now you can enjoy your own homemade cheese.

Holiday Biscotti with Cranberries and Pistachios Recipe at Epicurious photo by Pornchai Mittongtare yield Makes about 3 1/2 dozen The pleasingly chewy biscotti are coated on one end with white chocolate. Preparation Preheat oven to 325°F. Bake logs until almost firm to touch but still pale, about 28 minutes. Carefully transfer logs still on parchment to cutting board. Line another baking sheet with waxed paper. 15 Minute Donuts, From Scratch Share on Pinterest This post is going to be short and sweet today just like this simple donut recipe =). I’m in love and hate with this recipe I made. Love because they are amazing, and hate because I could eat all of them. To me these taste just as good (or better) as any cake donut you could buy at your local bakery but you can make these at home in 15 minutes (some done in 15 the entire batch took about 19 to be more exact =). Share on Pinterest 15 Minute Donuts, From Scratch Ingredients 1 1/4 cups all-purpose flour 2 tsp baking powder 1/4 tsp salt 1/4 cup milk 1/4 cup buttermilk 1/4 cup granulated sugar 3 Tbsp melted butter 2 cups vegetable oil, for frying Granulated sugar, cinnamon sugar or powdered sugar, for coating Directions Preheat oil over medium heat in a 10 inch non-stick fry-pan (keeping an eye on it as it is heating).

“Gastronomy is and always has been connected with its sister… …art of love.” M.F.K. Fisher 14th morning is always an action replay of the days gone by. Red is the colour of passion or so they say. I am far from a mushy V Day person, yet there’s something magnetic about all the red one sees around this time of the year. I fell for the trap of this love filled or rather love-fueled day. What shall I make is the eternal question? Rough puff pastry in the freezer is a bad thing, possibly worse than I ever thought it would be. If you have puff pastry on hand, this is an indulgent dessert on fast track. The Napoleon is a pastry made of many layers of puff pastry with filling alternating the layers. Strawberry & Whipped Lemon Curd Napoleans 200ml low fat cream 200gms strawberries, sliced1 egg yolk lightly whisked with a fork for glazeVanilla sugar for sprinkling {optional}Method:Roll out the puff pastry to a 1/4″ height, trim the edges, and cut into 9 equal rectangles. Don’t miss a post

Easy Fried Rice with Chicken Have leftover chicken or rice? This easy Fried Rice with Chicken is a quick and easy meal you can get on the table in 15 minutes. (Or less if you don't have to cook the rice!) We eat a lot of Tex-Mex inspired meals around here so this Asian favored dish was a yummy departure from the norm. Easy Fried Rice with Chicken Ingredients: 3 cups cooked rice (brown or white, which ever you prefer)2 cups cooked chicken, chopped3 tbs sesame oil1 cup frozen peas and carrots (thawed)3/4 small onion, chopped3 to 4 garlic gloves, minced or about 1 tsp garlic powder3 eggs, slightly beaten1/4 cup soy sauceDirections: Heat the oil in a large skillet or wok over medium heat. Looking for more quick and easy dinner solutions? Enjoy! Don't miss any more posts! BEST-EVER Chewy Chocolate Chip Cookies Readers, whatever you're doing, stop. Right now. Make these cookies NOW. I promise you won't be sorry. Well, you might be because it'll be near impossible to not eat the entire batch of these incredible cookies. I know (well, I've heard) there are people out there who like crispy cookies. I already had a really great chocolate chip cookie recipe, but I wanted to give these a shot. Best-Ever Chocolate Chip Cookies Ingredients: 3/4 c. unsalted butter, softened 3/4 c. brown sugar 1/4 c. granulated sugar 1 egg 2 tsp. vanilla extract 2 c. all purpose flour 2 tsp. cornstarch 1 tsp. baking soda 1/2 tsp. salt 1 c. bittersweet chocolate chips Directions: 1. 2. 3. 4. 5. three years ago: Greek-style turkey burgers with lemon-mint tzatziki

Confession No. 60 — I’d like to order a smile with that service « The Unorthodox Epicure I’m extremely fortunate. I’ve loved every job that I’ve held in my adulthood. Yes, almost every day is Friday for me. But it wasn’t always that way. Look who was allowed to serve carrots at a function this past month! As a 15-year-old working at the local Kentucky Fried Chicken I really wanted to like my job, but I was often bored … and hungry. It was then on to Red Lobster, where they told me I’d have to work my way up from the dish room. Maybe construction could’ve been my thing, except, I liked neither heat nor hard work. But through it all, whether I was dealing with a drunk customer at the drive-thru, or a surly construction foreman who spent about 10 years too many in the sun, I managed to find some sort of satisfaction. A few weeks ago, I stopped at a convenience store for some beer and Lemonheads. “Not very good,” she responded. I just laughed at that point and told her that I hoped her day improved. During a shopping trip last month, the scanner declined my check card.

Good Thymes and Good Food: Blueberry Cheesecake Bars With blueberry season quickly coming to an end I had the strong urge to baking with blueberries one last time. As soon as I saw these on Jen's blog a few weeks ago I knew that they would be a hit. I love baking with oatmeal because I love the texture that it brings to baked goods and with blueberries and cheesecake, how can you go wrong? The flavors all come together to create one of the best desserts that I've had in a long, long time. We are these cold, straight from the fridge, each time but they would probably be great served at room temperature, too. Blueberry Cheesecake BarsPrintable Version For the crust: 1 1/2 cups oats 1/2 cup flour 1/2 cup brown sugar, packed 1/4 tsp. baking soda 1/4 tsp. salt 1/4 tsp. cinnamon 6 tbsp. unsalted butter, melted For the blueberry layer: 1 2/3 cup blueberries 3 tbsp. sugar 2 tsp. cornstarch 2-3 tsp. lemon juice For the cheesecake layer: 8 ounces cream cheese, softened 1/2 cup sugar 1 egg 1 tsp. vanilla Pinch salt 1.