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Homemade oreos

Homemade oreos
Just before I left for the airport Monday morning, I stopped short and ran back inside, not because I forgot my power cord or business cards or anything normal like that, but to make myself a turkey sandwich. My flight left late, of course, and by the time I had time to unwrap my semi-smooshed last bit of home-cooked anything, I was so hungry, I was ready to ask the 18-month-old next to me to share one of his drooled-upon teething biscuits. Proust may have had his madeleine and my husband may have his pickled green tomatoes, but I had that turkey sandwich and in the one bite I allowed myself before the drink cart finally brought me something to wash it down with, I had found a happiness I didn’t know could exist at the front end of a much-dreaded three day business trip to a nine-acre enclosed glass pod. It was the best thing I ate for days. Oh, they’re good. And when finished? Hey, Look! Homemade Oreos Adapted from Retro Desserts, Wayne Brachman Makes 25 to 30 sandwich cookies

Homemade Oreos user reviews made it? RATE IT! by chefcoach, 8/28/2013I was looking for a homemade oreo cookie recipe to make for my dad and husband who are addicted to the store bought processed version. I also couldn't find one that didn't use vegetable shortening in the filling. Imagine to my surprise to find this online with the magazine I subscribe to - YAY!! by Justin2907, 2/15/2013This recipe is excellent and the taste is out of this world good. by Helgarde, 3/3/2012These tasted great. by cpm323, 2/12/2012I just finished making these fabulous cookies. by Czarena, 1/17/2012AB FAB!!! by JekU, 1/2/2012These cookies were great! by hanseata, 10/31/2011Made them as treat for Halloween. by Gabrie, 7/26/2011I only made the cookies (not the filling) as I was using them to make white chocolate coated cookies but they turned out great. by MissEpicurious, 2/20/2011really good interpretation of oreo cookies! by audrey629, 1/27/2011These were really tasty. by imamma, 1/26/2011Must agree with the others.

nutmeg maple butter cookies Every December, I make you a promise in my head that this, this! will be the year that I share a recipe for classic sugar cookies, the kind that you can roll into any shape your heart desires and sprinkle, then ice, glitter and bauble merrily into the New Year and this year was no different. But then December arrives and my cooking dance card is absolutely bursting with offers to fill your internet quota with cocktails and party snacks and wrappable candies and so, so many cookies. Cookies with butter and chocolate, cookies with puddles of mint; cookies with hazelnuts and blackberries or white chocolate and ginger and butterscotch, people. Is it any wonder that I always lose sight of loftier baking goals each year when faced with the prospect of butterscotch-crunched cookies? As you can probably tell, I’m having a great time. You’re inviting me to your holiday party, right? Nutmeg Maple, previously: One of my favorite pies.

peanut butter cookies People often ask Alex and me if it is difficult living near a trendy NYC bakery, the kind with the mind-bogglingly long cupcake lines outside at what seems like all hours. It probably would be if I found their generic cupcakes, brownies and cheesecakes more tempting but come on, this is me and you just know I think I make these better in my tiny kitchen. Of course, this completely excludes their peanut butter chocolate chip cookies, a recipe I have been promising you I’d conquer for so long, I can’t believe you all haven’t organized a mutiny yet in disgust–especially when you learn that the recipe had been at my fingertips the whole time, it just hadn’t occurred to me. It circles back to so much of what I just don’t *get* about these trendy bakeries. Not only are the baked goods unoriginal, there is a veritable family tree of bakeries simply stealing their former employer’s recipes and shop look-feel. Adam Sternbergh at New York Magazine sums it up well: Within this lies my “duh!”

Homemade Oreos | Flour Child Fact #1: I made Oreos. I didn’t think it was possible, either. Fact #2: They tasted just like the real ones.. on crack. So much better. So. Fact #3: They are extraordinarily better for your body than those blue plastic wrapped gems. Fact #4: You will become 700 times more popular if you bring a batch of these to school/work/anywhere else where humans congregate. Sorry about all the paparazzi. Falling short in the friends department? Just kidding.. obviously Oreos. From Smitten Kitchen Makes 25 to 30 sandwich cookies For the chocolate wafers: 1 1/4 cups all-purpose flour 1/2 cup unsweetened Dutch process cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 1/4 cups sugar 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 Set two racks in the middle of the oven. Jordana

Chocolate Cupcakes with Flaming Strawberries - StumbleUpon Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match. For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night. I should say, a light ending provided you don't eat too many. The cakes are just sweet enough, and have a light, fluffy crumb - the perfect vehicle for rich chocolate buttercream. Notes for flaming strawberries:Any alcohol below 80 proof will not ignite well. Shaina made a margarita version of this on Babble Food. Chocolate Cupcakes with Flaming Strawberries Yield: About 20 cupcakes [click to print]Cupcakes: Preheat oven to 350 degrees.

thick, chewy oatmeal raisin cookies I woke up Sunday morning craving oatmeal raisin cookies something fierce, so I tried to make myself eat oatmeal with raisins and brown sugar in it for breakfast but that didn’t work, and so there was nothing left to do but to bake cookies. My life is so hard, innit? I have very specific tastes in oatmeal raisin cookies. A crisp edge is always welcome, but the rest of it must be thick and chewy. Just to confuse, this is unlike other oatmeal cookie recipes on this site, the crunchier chocolate chip pecan version and the thick but shattery, salty white chocolate version. I start with the standard recipe on every can of Quaker oats and then start making it better. And then I try not to eat them for breakfast. Thick, Chewy Oatmeal Raisin Cookies The last trick to getting a really thick, chewy cookie is to chill the dough before you bake it. This is a half recipe. New note, 2/2/13: We’ve gotten in the habit (terrible habit, heh) of making these lately, Oatmeal Raisin Chocolate Chip-style.

French Toast Cookies | Brown Sugar Cinnamon Pop Tart Cookies Attention: These cookies taste like french toast, but they also taste just like a brown sugar cinnamon Pop Tart. In other words, childhood, reclaimed! They’re insanely delicious pillowy clouds of cinnamon-y, maple goodness and I could not wait to share them with you. The initial idea was to make a french toast cookie, and I think I achieved that. Cinnamon cookie + maple buttercream frosting = edible gold. I took these to a summer BBQ at work and the entire pan was annihilated within the hour. Now that would’ve been a complete cookie-eating experience, no doubt. I highly recommend them as an afternoon treat or a late-night indulgence. Yes, I’m saying that these cookies will make you friends. French Toast Sugar Cookies I can't decide if these taste more like french toast or a brown sugar cinnamon pop tart! Author: Minimalist Baker Serves: 36 cookies Ingredients Instructions Preheat oven to 375 degrees. Nutrition Information

Red Velvet Cheesecake Cookies Recipe | Red Velvet Cookies Red Velvet Cheesecake Cookies Red velvet cake is so pretty and perfect for the holiday season. We all know my heart belongs to cookies, not cake, so I decided it was time for me to create a red velvet cookie…and not just any red velvet cookie, but a Red Velvet Cheesecake Cookie. This cookie is the cookie of all cookies. If you think your holiday baking list is set, think again. I normally don’t bake with boxed mixes, but I cheated and used a red velvet cake mix to make these cookies. If you are a Cheesecake Factory fan, chances are you have had their Red Velvet Cheesecake. Red Velvet Cheesecake Cookies Yield: 10 giant cookiesCook Time: 11-13 minutes Red velvet cookies with a creamy cheesecake filling and a drizzle of white chocolate. If you like these Red Velvet Cheesecake Cookies, you might also like:

Homemade Oatmeal Cream Pies « The Craving Chronicles I can’t explain my cravings for Little Debbie Oatmeal Creme Pies. I don’t associate them with some fond childhood memory, hence viewing them as a trip down memory lane. In fact, I don’t think I ate them much as a kid at all. But for some inexplicable reason, every now and then I get a craving for Oatmeal Creme Pies that can’t be ignored. The first question that has to be asked with these oatmeal cream pies is: Are they as good as their Little Debbie equivalent? They’re better. They have a deeper, more complex flavor than the Little Debbie version and are less sickly sweet. Oatmeal Cream Piesfrom Nosh with Me Cookie Ingredients 1 cup margarine 3/4 cup dark brown sugar 1/2 cup sugar 1 tablespoon molasses 1 teaspoon vanilla 2 eggs 1 1/2 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 1/8 teaspoon cinnamon 1 1/2 cups quick oats Preparation 1. Like this: Like Loading...