It seems as if eons have passed since I last shared a dessert recipe with you. Truth be told though, it’s really only been 4 posts
. Why, you may even think from all these savory postings that I don’t have much of a sweet tooth. That would be untrue. Very untrue.
On the other hand, we did make a butt-load of sweets in the baking class I just finished, and besides the bread
, I only talked about a couple of pies
. But you may remember, I made many a person happy with those treats, having taken them to my own office as well as Chris’. In fact, if a Wednesday were to roll by with no treats, I could swear I was treated somewhat differently that day. If nothing else, I got the, “no dessert today? hhmmmpphh” comment.
Some people, having enjoyed the tasty treats immensely, recruited me to make a few more goodies for somebody’s work party (bridal or baby shower, I can’t remember which). The upside? Cool! I love making morsels of goodness and sharing them (well, usually I like to share). The downside? They were needed for a Thursday party, and I had class Monday through Wednesday. Er… did anybody think about my schedule when they planned this little shindig? Uh.. no.
But this problem, this is really no problem at all. You just have to make a dessert on Sunday that will keep, with no question, until Thursday. Simply put – you have to use lots of fat, thus increasing shelf life, but also making for something soft, chewy, and heavenly. What’s wrong with that?!
I immediately perused my recipe stack (which now has a special paperclip to hold the desserts, which take up almost half the stack) looking for a couple of good recipes. I had none. Sure, many a good cake, or pie, or frozen treat that I’m sure would have made the blushing bride, or pot-bellied mom to be, jump through the roof in excitement. But because I for one didn’t want to be the cause of any trips to the nearby emergency room for said through-the-roof-jumping (possibly labor-inducing if the latter were the honoree), and for two, didn’t want to risk icing smooshing or semifreddo-melting, I really needed to do a little web surfing for a good recipe.
: If I wanted to make something crazy elegant and time-consuming, I’d go to Tartelette
. Not only did I not want anything elegant, I also didn’t have all day. For a quick, simple treat, I go to Smitten Kitchen
or Joy the Baker
, and I can usually find something ultra easy but equally satisfying – without running to the store to buy rose water or pectin. [I'm hoping to find some "less-famous" blogs soon. Although I also enjoy those "Times Top 50
", I'd prefer to locate some less knowns and give them props. So I'll keep you updated.]
The solution? Well, c’mom people, this isn’t rocket science here. I made oreos!
You really shouldn’t question much here. To be honest, I was pretty excited to make these because that meant I’d get to eat a couple too. Another upside to making individual treats. Boy oh Boy, am I glad I did. Super rich, super creamy; and with milk I swear they could just melt in your mouth. Think back to the last time you had oreo cookies. With milk. Do you remember how much you loved them? Well these, you’d love even more. Not only do they taste just like Nabisco oreos, but they were made from scratch and have what the others lack – the personal touch.
For me, these were my favorite treat growing up. Not Chips Ahoy cookies, but Oreos. I remember seeing the commercials for the Christmas ones with the red filling, the mint ones, and now the “uh-oh” ones that are inside out, sorta. Every trip to the grocery store with mom, I’d search the counters, (impatiently) anticipating the release of the new Oreo onto the shelves of Piggly Wiggly. Well now, I suppose I don’t need Nabisco anymore.
As the Nabisco brand, this recipe could surely be adapted to fit the other Oreo versions – mint extract, fudge covering, whatever. You can’t go wrong.
Adapted from Smitten Kitchen who adapted from Retro Desserts, Wayne Brachman
Makes 25-30 tasty treats
1 1/4 cups all purpose flour (Yeah, I know, this isn’t gluten-free. Keep reading for conversion)
1/2 cup unsweetened Dutch process cocoa
1 t baking soda
1/4 t baking powder
1/4 t salt
1 cup sugar
1/2 cup plus 2 T room temp, unsalted butter
1/4 c room temp, unsalted butter
1/4 vegetable shortening (yes, shortening)
2 cups sifted confectioners’ sugar
2 t vanilla extract
- Set two racks in the middle of the oven. Preheat to 375 F
- With mixer (or food processor), thoroughly mix flour, cocoa, baking soda and powder, salt, and sugar. On low speed, add the butter, then the eggs. Continue mixing until dough comes together in a mass.
- 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.
- To make the cream, place butter and shortening in mixing bowl and at low speed, gradually beat in sugar and vanilla. Turn mixer on high and beat for 2-3 minutes until filling is light and fluffy.
- To make the cookie, put filling in a pastry bag with a 1/2 inch round tip. Pipe small goops of filling (1 t) onto center of each. Find a similar-sized partner and smush lightly on top until filling comes to edge of cookie. Continue with remaining. Eat the lone cookie if uneven number
PS: Wayne Brachman is Bobby Flay’s Pastry Chef at Bolo & Mesa Grill in NYC. Be still my heart!!
UPDATE: I forgot to post the gluten-free version! Another blogger already did the work for you people needing the GF alternative! yay! So, to make these tasty treats GF, do this:
Instead of AP flour, use 1 1/4 c of gluten-free flour mix, 1/2 t xantham gum, and an extra egg. Easy-peasy!