Funny what one learns in church. You either could be nodding your head in agreement or shuddering with some negative memories (for the latter, I genuinely hope not, but I know it does happen.)
The following tidbit, however, will be appreciated by all. The lead pastor mentioned on Sunday that today, Tuesday, March 6, is OREO's 100th birthday. And that they were first sold in my lovely home state, New Jersey! You knew we had to be good for something, right? ;)
OREO is celebrating with their Birthday Cake version, filled with colorful sprinkles. On their site, you can join in on the fun, with a chance to share photos, get featured on their facebook page, and play games.
In our house, we'll be celebrating with both store-bought ones and Joanne Chang's homemade ones. In contemplating this auspicious occasion, I've listed what I love about Oreos.
tastes dark chocolatey
combines both crisp and creamy texture
combines both crisp and creamy texture
has a variety of ways to eat it—
want just the cookie? you unscrew it very fast and then clear off the middle
take the whole sandwich and dunk it into a tall glass of milk — so refreshing
makes a convenient cheesecake crust
elicits responses like this— "What an intoxicating aroma!" (from The Daughter)
The BIG benefit of a homemade one, besides the decreased chemical/preservative ingredients, is that you can choose whether to double/triple/regular stuff your oreo. I prefer barely-stuffed, but The Kids... they go to town!
How would you stuff them?
Oreo- Milk's Favorite Cookie
Homemade Oreo Cookies
adapted from flour, by Joanne Chang
1 cup (2 sticks) unsalted butter, melted 3/4 cup sugar 1 teaspoon vanilla extract 1 cup semisweet chocolate chips, melted 1 egg 1 1/2 cups flour 3/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1 teaspoon salt
1. In a medium bowl, whisk the butter and the sugar until combined. Whisk in the vanilla and melted chocolate. Add the egg and stir until well blended.
2. In another bowl, combine flour, cocoa powder, baking soda, and salt. Stir to blend them. Using a wooden spoon, stir the flour mixture into the chocolate mixture. The finished dough should feel like Play-Doh. Cover the dough with plastic, and set aside for 1 hour or until firm.
3. Place the dough on a long sheet of parchment paper. Use your hands to shape it into a rough log, about 10 inches long and 2 1/2 inches in diameter. Place the log at the edge of the parchment. Roll the parchment around the log. With your hands on the paper, roll the dough into a tighter log, keeping the diameter the same.
4. Refrigerate the dough for at least 2 hours, or until it is firm enough to slice without crumbling.
5. Set the oven at 325 degrees. Line 2 baking sheets with parchment paper.
6. Remove the dough from the paper. Cut the log into 32 slices, each a quarter-inch. Set them on the baking sheets 1 inch apart.
7. Bake the cookies for 20 to 25 minutes, checking them often after 15 minutes, or until they are firm when touched in the center.
8. Cool completely on the sheets.
1/2 cup (1 stick) unsalted butter, at room temperature 1 teaspoon vanilla extract 1 2/3 cup confectioners’ sugar, sifted 1 tablespoon milk Pinch salt
1. In the bowl of an electric mixer, beat the butter on low speed for half a minute. Add the vanilla and confectioners sugar and beat until smooth.
2. Beat in the milk and salt. The filling will look and feel like spackle.
3. Place 1 tablespoon of filling on the flat side of 16 cookies. Press the remaining 16 cookies on the filling, flat sides against the cream, to evenly distribute the filling.
4. Store in an airtight container for up to 3 days. Adapted from Flour Bakery + Cafe
This post is linked to the following: show and share, tatertots and jello, i'm lovin' it, frugal girls, show and tell, tasty tuesdays, tip me tuesday, crazy sweet tuesday, wow me wednesday, sugar and dots, somewhat simple, something swanky, Sundae Scoop, made by you mondays, this chick cooks, friday flair, c.r.a.f.t., show me what you got