Did someone say Oreos? (Baking Blitz Pt. 3)

No, someone said HOMEMADE OREOS!!!  I was so excited when I found this recipe on Sassy Radish (which I believe was originally found on Smitten Kitchen).  I love Oreos.  And these cookies actually taste really similar! When I saw the recipe, I assumed the cream filling would be much lighter and fluffier, but it came out with a similar consistency and taste to actual Oreo cream filling!


Also, it was a beautiful day out, so I decided to have my little food photo shoot on the deck 🙂 I’m working on this whole food photography thing… so bear with me!

When I was baking the chocolate wafer, I realized I had forgotten to flatten out the little balls of dough, so halfway through the baking time, I pulled them out, flattened them with a spatula, and swapped the top and bottom trays. All the cookies came out perfectly baked after exactly 9 minutes, and I think it was really important to flatten them in order to have the perfect Oreo effect.

I also didn’t have a pastry bag, so I just scooped the frosting into a ziploc and cut off one of the corners. I found it worked better to squeeze the frosting around the edge of the cookie and then spiral in toward the middle. If I just put a dollop in the middle, it didn’t squish out to the edges when I put the second cookie on top.

I took these cookies to a BBQ, and everyone was surprised it was even possible to make a homemade Oreo (as I was, when I found this recipe!). Although I’m not sure anything could REALLY replace a DoubleStuf Oreo with a cold glass of milk… these come pretty close.

Homemade Oreos
Adapted from Sassy Radish
Makes 25 to 30 sandwich cookies

Chocolate Wafers Ingredients:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa (I used a very dark Callebaut)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar (I used 1 1/4 cups sugar)
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

Filling Ingredients:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 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 2-3 minutes until filling is light and fluffy.

5. To assemble the cookies, in a pastry bag with a 1/2 inch round tip, pipe teaspoon-size dollops 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. DEVOUR with copious amounts of cold milk.

And coming up next, for the final part of my weekend Baking Blitz, yummy, gooey, Pecan Bars!

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One Comment to “Did someone say Oreos? (Baking Blitz Pt. 3)”

  1. i especially like the “pastry bag” you invented when you didn’t have a real one!

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