Sunday, January 30, 2011

Oreo Stuffed Chocolate Chip Cookies

I was looking for baking inspiration the other day so I posted on Facebook asking for suggestions. My cousin Erik gave me link to this recipe, Oreo Stuffed Chocolate Chip Cookies. The original recipe uses Double Stuff Oreos but I used Bite Size Oreos so I could get more cookies. Also, covering a Double Stuff Oreo in a chocolate chip cookie is extreme – even for me.
I was worried that the cookie might be too sweet but it wasn’t. When you first bite in and get the familiar taste of a chocolate chip cookie, followed by the crunch of the Oreo wafer, it’s really pretty amazing. These cookies are definitely made for chocolate lovers. The only downside of using the smaller Oreos is that you don’t get as much of the cream as with a regular-sized Oreo. So use whichever kind of Oreo strikes your fancy. All I know is that I’m already trying to think of what else I can stuff into a chocolate chip cookie…

Oreo Stuffed Chocolate Chip Cookies (from Picky Palate)

2 sticks softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag bite-size Oreos
Preheat oven to 350 degrees. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.
In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown (my cookies didn’t quite get golden brown so use your judgment as they will cook on the sheet after you take them out). Let cool for 5 minutes before transferring to cooling rack.
Makes about 60 cookies. I got about 50 due to the fact I dropped some of the Oreos on the floor. I can be a bit clumsy in the kitchen.

Wednesday, January 12, 2011

Gingerbread Popcorn

You know those huge tins of popcorn that they sell around the holidays? You'd smile politely when you got it, have a few bites of popcorn that tasted slightly stale and flavorless, then put it aside before finally chucking it sometime around Valentine's Day. This popcorn is like the opposite of that.

This popcorn is bursting with flavor. It's sweet and sticky and has been referred to as "crack corn" by more than one person. This recipe provided me with the opportunity to actually pop my own popcorn on the stove, instead of using the old reliable microwave. It was much easier than I expected, and almost as fast. Just be careful when you pop it - some of the kernels like to escape when you crack the lid to vent some of the steam.

When you need a break from cookies, brownies, etc., but still want something that reminds you of the wintertime, this is for you. Put it out at a party and watch it disappear. Or just eat it all yourself. I won't tell.

Gingerbread Popcorn (from Culinary in the Desert)

15 cups popped popcorn
16 tablespoons butter
2 cups packed brown sugar (I used a mix of light and dark)
1/4 cup molasses
1/4 cup light corn syrup
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 250.

Line 2 large baking dishes with foil and coat with cooking spray. Fill each with 7 1/2 cups popcorn (I eyeballed this, no need to be precise).

Combine butter, brown sugar, molasses, corn syrup, ginger, cinnamon, and salt in a large, heavy bottom saucepan. Heat over medium heat until mixture boils. Boil for 5 minutes; stirring frequently. Remove from heat and stir in baking soda. Pour over popcorn; toss to coat.

Bake at 250 for one hour, carefully stirring the warm mixture about every 15 minutes. Cool completely.