Back to School Lunchbox Treats- Homemade Oreo Cookies

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chocolate, homemade, oreo cookies, school lunch

So, how do you eat your Oreo cookies? Are you a dunker or do lick the vanilla cream first, then the chocolate cookie? Oreo’s happen to be one of America’s favorite store-bought cookie. There’s something about the having a Oreo cookie in the middle of the night when a chocolate craving comes on. As a matter of fact, one of my brothers had to have two Oreo cookies and milk before bed or else he would not go to sleep. Makes you kind of wonder what’s in these things huh?  In my household we are major Oreo cookie lovers.  Who am I kidding, we like any kind of cookie. The recipe that I have for homemade Oreo’s is “dead on” to quote my daughter Chloe. The chocolate cookie is crisp while the filling is sweet and fluffy. The key to this cookie is using the best cocoa powder so that all you taste is pure chocolate and not a chalky imitation. Your kids will marvel at your baking abilities plus, you can put away a little stash for yourself for those late night chocolate cravings!

Chocolate Cookie:

1 1/4 cups  flour

1/2 c unsweetened dutch process cocoa  (I use Hershey brand)

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/4 cups sugar

1/2 cup unsalted butter (room temperature)

1 egg

Vanilla Cream Filling:

1/4 c unsalted butter (room temperature)

1/4 c vegetable shortening

2 cups confectioners sugar (sifted)

2 tsp vanilla extract

Preheat oven 375 degrees

Line 2 baking sheets with parchment paper

 

 

 

 

 

In a bowl fitted with a paddle attachment for an electric mixer combine flour, cocoa, baking soda, baking powder, salt. Mix on low speed to incorporate dry ingredients. Add butter and egg and mix on medium speed until all ingredients are well blended and combine together in a mass.

Scoop rounded teaspoons of batter and roll in hands to form a small ball. Place balls of dough on parchment lined baking sheet. With wet hands slightly flatten each ball of dough. (Important: make sure all cookies are evenly sized) Bake for 7-9 minutes, rotating pans once for even baking. Remove from oven and allow to cool on pans.

Cream Filling – In a mixing bowl fitted with whisk attachment for an electric mixer cream butter and shortening in mixing bowl at low speed, gradually add in the confectioners sugar and finish with vanilla. Once incorporated, turn mixer on high speed  and beat for 2-3 minutes until filling is light and fluffy.

To Assemble Cookies- In a pastry bag with 1/2 inch round tip pipe teaspoon sized amounts of cream into the center of one cookie. Place another cookie, equal in size to the first and lightly press to work cream evenly to edges of cookie.

Note: Before assembling cookies, first match each cookie with a cookie similar in size so that cookies will have continuity.

Dunk away!

PS.  Time is ticking away until our winner is selected! Contest ends August 16th. Remember to comment on TheRavenouskitchen.wordpress.com blog to enter my Christmas in July Giveaway!! Simply tell us what your favorite Christmas cookie is and if chosen, your cookie will be featured as our holiday cookie of the month and will receive a set of ceramic measuring cups by My Souls Window.

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Unintimidating Chocolate Soufflé

Tags

chocolate, easy, souffle

Have you ever felt intimidated by something that in your view, is too big to even think about accomplishing? Well, that is how I felt about soufflé recipes or at least, how I used to feel. You know when you are eating in a restaurant and you see this big, fluffy, almost too perfect specimen of a dessert and you think: “Wow, I bet that’s hard to make.” That’s exactly how most home cooks feel about the soufflé. Some culinary schools even have a semester class devoted to learning how to make the perfect souffle. I’m not the kind to back down from a challenge, so I set about dispelling the mystery that surrounds the soufflé.  I’ve watched many a YouTube video as well as channeling my inner Martha Stewart and came up with what I call the unintimidating Chocolate Soufflé recipe.

I needed a soufflé dish in order to make the dessert which by the way, I found at GoodWill for only $1.99. And then, I was off to meet my opponents: Eggs, Chocolate and Sugar. “You mean this is it?” I said to myself, “Only three ingredients and I have been denying myself this lovely little treat all of these years?” So with my confidence at an all time high, I slayed these little warriors and in 30 minutes flat, I was in chocolate paradise.  Here’s how I did it:

Preheat oven to 350 degrees

6 ounces Semi-Sweet Baking Chocolate , finely chopped ( I used Ghirardelli)

4 egg yolks

7 egg whites

1/4 c sugar + some to coat soufflé pan

Unsalted butter at room temperature to coat souffle pan

Butter the soufflé pan and dust with 1 tsp sugar.

Melt the chocolate in a heat-proof bowl in microwave until melted and glossy. Stir in between melt time. Set aside to cool.

Beat egg yolks in electric mixer on medium and gradually add 3 tsp of sugar until mixture is pale in color and slightly thick.  

Once chocolate is cooled, add to the egg yolk mixture and beat on medium speed until well incorporated. 

In separate mixing bowl, beat egg whites on medium speed while gradually adding remaining sugar until eggs whites form stiff peaks.

Add 1/3 of egg whites to the chocolate mixture and stir to incorporate.  Gently fold the remaining egg whites into the chocolate mixture. (do not stir, as it will deflate the egg whites)

Pour into the souffle dish and bake for 30 minutes. Make sure rim of soufflé dish is clean. Serve immediately as the eggs will gradually deflate once removed from the oven. Dust with confectioner sugar and serve with fresh whipped cream.

Don’t forget to enter the Christmas In July Giveaway! Submit your favorite Christmas cookie recipe and tell us why Christmas just isn’t Christmas without this recipe. Winners will be chosen the week of August 16th and will receive a set of Ceramic Measuring Cups by My Souls Window