Month: July 2018

Homemade Oreo Cookies

Oreos are one of the classics. When you think cookies Oreos come to mind right after the classic chocolate chip. Ever since I saw a recipe for homemade Oreos on Sally’s Baking Addiction (http://www.sallysbakingaddiction.com), I had to try her recipe.

I did not follow her recipe to a ‘t’ since I did not have any natural unsweetened cocoa powder on hand. I subbed it with dutch-processed cocoa powder and added a teaspoon of lemon juice to add the acidity need to work the baking soda that dutch-processed cocoa powder lacks. The lemon juice did not add a lemon flavor and allowed for the baking soda create a rise.

The cookies tasted exactly like Oreos. However, I think I may have overcompensated for the lack of acidity and added to much lemon juice as my cookies came out more chewy than crisp. Personally, I think chewy Oreos are pretty good. That is why you need that glass of cold milk, right? 🙂

I rolled pretty small balls, about 1 1/2 teaspoon sized balls. The cookies expanded to about 1-3/4 inch finished cookies. I ended up with 41 cookies.

I did not try Sally’s frosting recipe since I did not have shortening on hand at the time. However, I tried just putting some marshmallow fluff between two cookies and it was pretty good. I am also a cookie fan over the creme, so it was not the end of the world to me. 😉

Homemade Oreo Cookies

Adapted from Sally’s Baking Addiction  https://sallysbakingaddiction.com/2013/12/17/homemade-oreos/

Makes: 41 cookies

Time: 1 hour, including 30 minutes for chilling

Ingredients

  • 1 1/4 c All-purpose Flour
  • 1/2 c Dutch-processed Cocoa Powder
  • 1 t Baking Soda
  • 1/8 t Salt
  • 1/2 c Unsalted Butter, softened
  • 3/4 c Granulated Sugar
  • 1/4 c Packed Brown Sugar
  • 1 t Lemon Juice
  • 1 Large Egg
  • 1 t Vanilla Extract

Directions

  1. Mix flour, cocoa, baking powder, and salt together in a bowl. Set aside.
  2. In a mixer with a paddle, beat butter on high speed until creamy, 1 minute. Switch to medium speed and mix in granulated and brown sugar until combined. Scrape down sides. Mix in egg, lemon juice and vanilla extract. Scrape down sides.
  3. Pour flour mixture into mixer with the mixer off. On a low speed mix until a dough forms. Cover tightly with plastic wrap and chill in the refrigerator for at least 30 minutes.
  4. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
  5. Roll dough into small balls, about 1 1/2 teaspoons in size. Place 13 balls per sheet. Pressed down balls slightly with two fingers to flatten.
  6. Bake for 7-9 minutes. Cool on baking sheet for 5 minutes before moving to a wire rack to finish cooling.

Trying The Pioneer Woman’s Homemade Cinnamon Bread

If you ask anyone who knows me, they will tell you I am obsessed with cinnamon. Cinnamon oatmeal, cinnamon ice cream, cinnamon graham crackers, cinnamon cereal. If it has cinnamon, I am a fan.

A couple of years ago, I found this recipe for homemade cinnamon bread on The Pioneer Woman’s website. It is by far my favorite cinnamon bread recipe I have I tried. It has just the right amount of cinnamon to bread ratio. Not overpoweringly cinnamony or soggy or too bready. The roll is stays relatively tight with no crazy empty air holes. I have not tried it with raisins, so I am not sure if adding raisins would change the texture or amount of air in the bread.

Look at those amazing swirls! My family loves it as toast or just eaten plain, but I have a couple of friends who make french toast with it. which is probably pretty sweet. 🙂

I let my bread rise in a sunny spot in my house and it doubled in size in about an hour, so keep an eye on your rising. Also, make sure you keep your roll tight and pinch the seam until the seam almost disappears or you will end up with a large air bubble at the top of your loaf.

Last tip, check your bread half way through the cooking time to make sure the top is not burning and tent with tin foil to keep the gorgeous golden crust.

Enjoy!

Ellie

Homemade Cinnamon Bread

From  http://thepioneerwoman.com

Time: 5 hours       Bake: 40 minutes       Serves: 1 loaf

Ingredients:

For Bread

  • 1 c Milk
  • 6 T Butter
  • 2-1/2 t Active Dry Yeast
  • 2 Eggs
  • 1/3 c Sugar
  • 3-1/2 c All-purpose Flour
  • 1 t Salt

For Filling

  • 2 T Butter, melted
  • 1/3 c Sugar
  • 2 T Cinnamon
  • Egg and Milk, whisked for brushing

Directions

  1. Melt butter with milk on medium hear till very warm, but not boiling, Cool till warm to touch. Sprinkle yeast in yeast and gently stir. Set aside for 10 minutes.
  2. In an electric mixer with a paddle, mix sugar and eggs. Pour in milk/butter/yeast mixture and stir to combine.
  3. Combine flour and salt in a separate bowl before adding half of the mixture into the mixer and beat on medium speed until combined. Add second half and beat until combined.
  4. Switch to a dough hook and beat the dough on medium speed for 10 minutes. If is overly sticky add 1/4 c flour and beat for an additional 5 minutes.
  5. Heat a metal or glass mixing bowl until warm. Drizzle with oil and roll dough ball in until coated. Cover bowl with  plastic wrap and let rise in a warm place for at least 2 hours.
  6. Turn out dough. Roll into a rectangle with the width being the length of loaf pan you are using, and about 18-24 inches long. Smear with the melted butter. Mix sugar and cinnamon together and sprinkle evenly over the dough.
  7. Starting at the far end, roll dough towards you, keeping the roll tight and neat, Pinch seam to seal. Place in a butter greased loaf pan, seam down. Cover with plastic wrap and let rise for 2 hours.
  8. Preheat over to 350 F
  9. Mix an egg with milk and brush over the top of the loaf. Bake for 40 minutes on the middle or lower rack. Tent with tin foil after 20 minutes if browning too quickly.
  10. Remove from pan and let cool on a rack.