Homemade Oreos - Power of Pink Challenge

As you all know, October is a month of celebration for many reasons: Halloween, the beginning of Fall (at least in my eyes), the time for cooking comforting foods, the time for baking all things pumpkin/apple/cranberry-related, and it's Breast Cancer Awareness month. 

Did you know that 1 in 8 women will get breast cancer within their lifetime?  With statistics like that, most of us (if not all of us) know or have known at least someone who has experienced this dreadful disease.  And if you don't know anyone who has, then chances are, you probably will.  In fact, in 2010 alone, it is estimated that over 209,000 people will get diagnosed with breast cancer (men included).  That's a scary statistic!

It is so crucial for us to all do our part in supporting and helping with the awareness of Breast Cancer.  You never know how it could affect you...your Mom, Sister, Aunt, Grandmother, Cousin, Best Friend, Dad, Brother or even you.  That's why when my friend, Jen, posted about her Power of Pink Challenge, I knew that I wanted to be a part of it.  If we can be successful in touching even 1% of our readers' lives and encouraging them to be proactive about this deadly disease, then I feel like I've done something.  While it may not be enough, it's still 1% more than what I had done yesterday. 

Jen, the creative brains behind Beantown Baker, has challenged all of her fellow bloggers to create something PINK!  By the way, if you haven't checked out her blog yet, please, please do so!  She is one of the first bloggers I started to follow and she is one who inspired me to start blogging as well (she's also gone pink for the month, so definitely check it out when you get the opportunity)! 

Jen is going on her 3rd year of doing this challenge (you can see some of the ideas others have posted the last couple of years here), so naturally, I wanted to do something different and something she didn't already have from years before.  That was my biggest challenge.  I could've made it easy and did a simple sugar cookie cutout with pink frosting or M&M cookies with pink M&M's.  But those have been done and they're too predictable.  And then it finally hit me as I was going through loads of recipes in my cookbooks and Google Reader....OREOS.  I decided to to make homemade Oreos and dye the best part of them pink!  I had been eyeing the recipe for quite some time but just never got around to making them and this weekend was finally the end to that.

Oh.My.Goodness.  I cannot believe how much these taste like the real thing!  They are practically the real deal and with a few tweaks, they could definitely give the store-bought packaged cookie a run for their money.  They're definitely a close call; however, the cookie portion was a little soft for my liking.  I mean, Oreos have the hard, crunchy outer layer of chocolate cookie with the soft, velvet-like cream center.  The cream center in these bad boys was dead on.  But the cookie itself was a little "off" and if you're going to make them, I would recommend going much smaller than what I did.  I didn't have anything small enough and ended up using a round cookie cutter, but they're just waaayyy too big and overly sweet for our taste buds when they're like that.  But all in all, a fabulous cookie and definitely something to make again!

Homemade Oreos

Ingredients - Cookie
2 1/2 cups Flour
1/2 cup Dutch-Process Cocoa Powder
1/2 Tsp. Salt
1 cup Unsalted Butter
1 cup Sugar
1 Egg
1 Tsp. Vanilla Extract
Directions
Preheat oven to 350 degrees.  Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder and salt; set aside.

In a large bowl, cream together the butter and sugar until light and fluffy.  Add in the egg and vanilla; beat until well combined.  Add 1/3 of the flour mixture to the cream mixture, beating on low until combined.  Add in the remaining flour mixture (1/3 at a time), mixing in between until both mixtures are combined together.
On a lightly floured surface, roll out the dough until it's 1/2-inch thick.  Using a cookie cutter in the shape of your choice, begin cutting out the dough and placing on parchment-lined baking sheets.  Place baking sheet in freezer for 5 minutes and then bake for 8 minutes.  Let cool completely. 

Ingredients - Cream Filling
1/4 cup Unsalted Butter, at room temperature
1/4 cup Vegetable Shortening
2 cups Powdered Sugar
2 Tsp. Vanilla Extract
Food Coloring (optional)
 
Directions
In a medium bowl, beat together the butter and shortening.  Gradually add in the powdered sugar and vanilla.  Continue mixing until light and fluffy.  If dyeing the cream, add in the food coloring to achieve the desired color.


Place the cream filling in a pastry bag or resealable bag with the tip cut off and begin assembling the cookies by piping a large amount of cream into the center of one cookie.  Top with another cookie of equal size and gently press down so the cream filling spreads out to the edges.  Continue this process until all of the cookies have been assembled.

Yield: 18 Large Cookies
Source: Cookies adapted from Bake at 350, originally from Cookie Craft;  Cream Filling adapted from Smitten Kitchen, originally from Retro Desserts

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PB Oatmeal Chocoloate Chip Cookies

What do you get when you mix a peanut butter cookie with an oatmeal chocolate chip cookie?  Only my favorite cookie in the world!  Words cannot express how much I love these cookies.  I know I've mentioned my food indecisiveness before and if you really don't believe how bad it is, just ask Chris!  He'll tell you the agony he goes through in waiting for me to decide where I want to go out to eat at, what I'm going to order, what kind of drink I want, and do I want the peanut butter cookie or the oatmeal chocolate chip cookie?!  He's such a great guy...waiting so patiently for me to decide and explaining to the waiter/waitress to come back in about 20 minutes after I've had time to mull over the options and decide what I want!

This not only affects my food-related decisions, but it also trickles down into other areas of my life (especially right now when trying to decide how to decorate our new house).  It's painful, I tell ya....just painful and torturous and dreadful and annoying.  I'll stop there...

So years ago when I came across this recipe for a peanut butter oatmeal chocolate chip cookie, I about fell off my chair!  At first I was excited and absolutely thrilled to have found this ingenious idea.  And then I became mad at the thought that I hadn't come of with the idea of combining my two favorite cookies to form one amazing cookie.  But I got over it, made the recipe and loved it more than I had ever anticipated and I've been making them ever since.  I really can't believe that I'm just now sharing this with you (and Chris).  Can you believe in the 2 years we've been together, I've never made these for him?!  Crazy, I know.  But that's neither here nor there and the moral of this story is that you should stop whatever it is your doing and MAKE THESE COOKIES!!!  I promise, you will thank me you did!

PB Oatmeal Chocolate Chip Cookies

Ingredients

1 cup Flour

1 cup Old-Fashioned Oats

1/2 Tsp. Baking Soda

1/2 Tsp. Baking Powder

1/4 Tsp. Salt

1/2 cup Unsalted Butter, softened

1/2 cup Sugar

1/2 cup Brown Sugar, packed

1/2 cup Peanut Butter (I prefer Peter Pan for baking)

1 Egg

1 1/2 Tsp. Vanilla

1 cup Semi-Sweet Chocolate Chips

Directions

Preheat oven to 375 degrees. 

In a medium bowl, whisk together the flour, oats, baking soda, baking powder and salt; set aside.  In a large bowl, beat together the butter, sugar, brown sugar and peanut butter on medium speed until light and fluffy.  Add in the egg and vanilla; mix well.  Gradually add in 1/3 of the flour mixture, mixing well until blended, followed by another 1/3 of the mixture.  Add the chocolate chips into the remaining flour mixture and toss to make sure the chips are coated with flour (this prevents the chips from sinking to the bottom of the dough when mixing); add into the butter mixture and mix until well blended.

On a baking sheet lined with parchment paper, drop the dough in tablespoonfuls, 2-inches apart and bake for 10-12 minutes (or until lightly browned).  Let cool.


Yield: 30 cookies
Source: Adapted from Kraftfoods.com

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Coconut Thumprints

I'm definitely a seasonal girl.  And what I mean by that is I truly love all four seasons....Winter, Spring, Summer and Fall.  Fall is by far my favorite; however Summer runs a close second.  Coming from Michigan, I truly got to experience all four seasons my whole life and I loved it.  I will say that I was a little nervous about moving to the South because while a lot of people hate it, I actually enjoy Winter (for a short time).  Nothing beats a white Christmas but come February, I'm ready for it to dissipate and to see nicer weather.  Unfortunately up there though, you never actually know when Spring has sprung officially.  For instance, they have had a pretty mild Winter this year and even hit record highs of 80 degrees last month.  But now, it's May and they're freezing and expecting a dusting of snow while we're down here in 94 degrees and sun!  Hmmm....I think I got the better end of the deal on this one!

Being a seasonal girl, I definitely have seasonal tastes; most people do.  Come September and October, I am SO ready for anything and everything pumpkin-flavored!  But now that it's Spring and Summer, I prefer charred food from the gill, juicy fresh fruit and coconut!  I get on these coconut kicks as soon as the weather turns warm and the sun is beating on my face.  I don't know what it is, but coconut looks, tastes and sounds like Summer and I have to have it in just about everything!

Any recipe I come across or think up in my head, often involves coconut.  Even if the original recipe doesn't call for it, if it's Summer, I'll find a way to incorporate it in!  So you can imagine that I was in heaven when I came across this recipe for Coconut Thumbprints!  I've never been much of a thumbprints person; I don't mind them but they tend to be a little "much" for me....too much buttery flavor and too much sweetness from the jam.  But I decided to try these out and found myself pleasantly surprised!  They definitely have that traditional buttery flavor like most tea cookies; however the coconut brings in a mild sweetness and really balances that flavor out.  I used strawberry jam because it's what I had on hand and it was a nice pairing to the coconut.  I'll confess, I can only eat one of these suckers at a time because they still can be a little "much" for me but hey, it's a good weight loss strategy, right?!  Make things you aren't obsessed over and you'll eat less...at least, that's what I tell myself!

Coconut Thumbprints

Ingredients
2 1/2 cups Flour
3/4 cup Shredded Coconut
1/2 Tsp. Baking Soda
1/2 Tsp. Salt
1 cup Unsalted Butter, at room temperature
1 1/4 cup Sugar
1 Egg Yolk
1 Tsp. Vanilla Extract
Strawberry Jam

Directions
In a food processor or blender, process the coconut with a few pulses to chop it up a bit.

In a medium bowl, whisk together the flour, baking soda and salt.  Add in the coconut and mix well.

In a large bowl, cream together the butter and sugar until light and fluffy (about 2-3 minutes).  Add in the egg yolk and vanilla; mix well.  Gradually add in the flour mixture, beating on low, until it is incorporated into the cream mixture.

Using hands, form the dough into a ball and place back in the bowl, covered with plastic wrap.  Refrigerate for 15 minutes.  Preheat oven to 350F.

Roll the dough into 1-inch balls and bake on a parchment lined baking sheet for 14 minutes.  Remove from the oven and using your thumb or the back of a melon baller, make a dent in each cookie. Fill each cookie with jam and place them back into the oven for 10 more minutes.
Remove cookies from oven and let cool on baking sheet for 5 minutes. Transfer to a cooling rack to finish cooling.

Note: I used Strawberry Jam to fill the cookies; however any jam you have on-hand or want to use can be substituted.

Yield: 32 Cookies
Source: Adapted from Culinary Concoctions by Peabody, originally adapted from FoodandWine.com

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Banana Bread Cookies

Prior to moving down South, I spent quite bit of my time working at a children's boutique, Snapdragon, in Grand Rapids.  It started out part-time in the evenings for something to do and a way to earn some extra cash to go towards bills, food, shopping, etc.  Unfortunately, the company I had worked for closed their doors so I ended up spending even more of my time at Snapdragon!  I have to say that it was, by far, my favorite job ever!  For me, it wasn't work....it was fun and I got to be creative doing the things I love: shopping and socializing, with customers, of course!

What brought me to the vision of these delectable cookies was this cute little cafe right next door to Snapdragon, CG's Prep Kitchen.  They were definitely known for their great soups and sandwiches as well as their make-ahead-meals, but what really got our boats floating over at Snapdragon, was their baked goods!  Man, did they have some goodies over there!  I will say that I certainly put on some extra pounds making regular trips over there at night!  I guess while me leaving Snapdragon to move to the South was bittersweet, it was much more like a blessing in disguise to prevent me from further gaining anymore weight!

But my favorite thing was their chocolate chip cookies.  Chocolate chip cookies are most everyone's favorites, but I'm pretty particular about my cookies and while they were usually a little more crunchy for my liking, I certainly overlooked that with the great flavor they had!  There was always a subtle hint of banana and possibly cinnamon in them, but it wasn't enough to really overpower the chocolate chip flavor.  For some reason though, I seemed to always find myself wanting a little more of that banana flavor to come through.

So, I decided to try my hand at recreating a sister version, but more to my liking: more banana and more chewy.  What was once my classic, everyday chocolate chip cookie recipe is now reminiscent of the sweet, moist and delicious banana bread cake my Mom always made growing up! 

Banana Bread Cookies

Ingredients
1 1/4 cups Flour
1 Tsp. Baking Soda
1/4 Tsp. Salt
1 Tsp. Cinnamon
6 Tbsp. Unsalted Butter, at room temperature
1/2 cup Sugar
1/2 cup Brown Sugar, packed
1 Egg
1 Tsp. Vanilla Extract
1 cup Old Fashion Oats
1 cup Semi-Sweet Chocolate Chips
3 Bananas, chopped

Directions
Preheat oven to 350 degrees.  In a small bowl, whisk together the flour, baking soda and cinnamon; set aside.

In a large bowl, beat the butter, sugar and brown sugar until it resembles a crumbly texture (about 1 minute).  Add in the egg and vanilla and continue beating until mixture becomes smooth and creamy (about 1 minute).  Add in half of the flour mixture and blend in at a low speed.  Add in the remaining flour mixture and continue blending in on low.  Add in the oatmeal and chocolate chips; mix until evenly distributed throughout the mixture.  Using a wooden spoon, carefully mix in the banana pieces.
Using a tablespoon, drop the dough onto a baking sheet lined with parchment paper.  Bake until the edges are lightly browned (about 15 minutes).  Carefully remove from the oven and let cool on pan for 10 minutes before transferring to a cooling rack.  Finish baking the remaining dough, following the same steps.

Store in an air-tight container or resealable bag for up to 4 days (or longer if kept refrigerated).

Yield: 18 Servings
Source: With a Cherry on Top

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4-C's Cookies

I'm one of those people who has, what I like to call, FOTB (Food On The Brain). Some people have Baby On The Brain (I have that too, but waiting for Chris to pop the question first...heehee), but my mind is constantly honed in on food just about 24/7!

I'm really not exaggerating when I say that my mind is going a.million.miles.a.minute - all.the.time. And a majority of it is focused on what my next meal will be, what time I'm going to make dinner, what I'd like to bake next, what I think I may want tomorrow, what recipes I've seen recently that caught my eye that I need to look up again...I think you get the point.

But one thing I do spend quite a bit of time working on in my head is coming up with new recipes (to cook or bake)! Once in a while, I'll get an idea of something that sounds good - a unique combination of flavors or ingredients. I'll rack my brain trying to figure what is out there that would be comparable to what's in my head. Sometimes I find it and sometimes I don't. It's the times that I don't when my creativity kicks in to overdrive!

This weekend, for example, was one of those moments! Chris and I were being lazy Saturday afternoon, laying around and watching movies. All of a sudden, it occurred to me that I needed to make a new batch of granola, but I wanted to do something different. I was craving a combination of chocolate and cherries and then coconut popped into the mix and then I fell in love! I thought a granola mixture of the three would be uber yummy until.....I started thinking of a name for it. I could call it 3-C's Granola! But wait, I could make them into cookies. Yes, cookies would be much better. Chocolate cookies, in fact, would be perfect. And they shall be named 4-C's Cookies (Chocolate cookie base with Cherries, Coconut and what else, more Chocolate)! The granola will have to wait for another time...

4-C's Cookies

Ingredients
1 1/4 cups Sugar
1/2 cup Unsalted Butter, at room temperature
1 Egg
1 Tsp. Vanilla
1 1/2 cups Flour
1/2 cup Cocoa Powder
3/4 Tsp. Salt
1/4 Tsp. Baking Powder
1 cup Dried Cherries
1 1/4 cup Sweetened Coconut Flakes
3/4 cup Semi-Sweet Chocolate Chips

Directions
In a large bowl beat together the sugar and butter until light and fluffy. Add in the egg and vanilla and beat until smooth and creamy.

In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder. Gradually add flour mixture into the butter mixture, beating well after each addition.

Add in the cherries, coconut and chocolate chips; mix into dough until well combined. Cover and refrigerate for 30 minutes.

Preheat oven to 350 degrees. Scoop a tablespoon full of dough and roll into balls using hands. Place cookie balls on a baking sheet lined with parchment paper and bake for 12-15 minutes. Let cool on baking sheet for 10 minutes and then move to cooling rack to finish cooling.

Yield: 18 Servings
Source: With a Cherry on Top

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Wild Bill Chewies

This past weekend, we drove to Alabama to visit my future father-in-law (aka: Chris' Dad, Bill). I call him my future father-in-law because it's only a matter of time that he will be, so why not?!  Bill LOVES sweet treats (especially made by yours truly). He requested another Pumpkin Roll, which I brought in addition to a few other goodies like these delectable cookies!

I had in mind something I wanted to make, but when I went to make it, I realized it wasn't going to work with what I had on-hand. So, I had to resort to Plan B, which really didn't exist. I had no Plan B. Nadda. Nothing. Zilch. I panicked for a quick minute and then decided to just wing it. Some of my best failures have turned into my best successes by just winging it, so I figured I had nothing to lose. This was definitely one of those moments and it quickly rose to the top of my list of cooking successes.  I'm not trying to toot my own horn or anything...toot toot!

When they came out of the oven and I "tasted" a bite for the first time, I winced, hoping that they wouldn't be too terrible and I could just pass them off as a good cookie.  But they were SO much more. I made Chris try them and his eyes lit up the moment they hit his tongue. SUCCESS! I had no idea what I was doing, but these cookies are chewy and soft and packed with powerful bites of chocolate, oats, coconut, caramel and pecans.

My next challenge was coming up with a name for them as I really didn't know what to call them.  I thought Bill may be able to assist with that, so I waited to see what his verdict would be.  He immediately grabbed one from the bag....and another.....and another. That man ate 4 cookies that night! Insane! The first thing he said when he ate them was, "They're more of a chewy than a cookie." All of a sudden, it came to us: Wild Bill Chewies! There you have it, folks, a cookie named after one of the neatest and sweetest guys I have ever known!

Wild Bill Chewies

Ingredients
2 cups Flour
1 Tsp. Baking Powder
1 Tsp. Baking Soda
1/2 Tsp. Salt
2 sticks Unsalted Butter, softened
1 cup Brown Sugar, packed
1/2 cup Sugar
2 Eggs
1 Tsp. Vanilla Extract
2 cups Old Fashioned Oats
1/2 cup Sweetened Coconut, shredded
1 cup Semi-sweet chocolate Chips
3/4 cup Pecans, chopped
7 oz. Caramel Chews, chopped

Directions
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside.

In a large bowl, beat butter, brown sugar, and sugar until creamy (approximately 5 minutes). Add in eggs and vanilla; beat on low until well blended. Add half of the flour mixture; beat on low until combined. Add the remaining flour mixture and continue to beat on low until combined. Fold in oats, coconut, chocolate chips, pecans and caramels into the dough. - To chop the caramels, unwrap them and using utility/kitchen shears, cut them in half and then in half again to make into smaller pieces.

Spoon dough into tablespoon amounts and drop onto cookie sheets lined with parchment paper. Bake for 13-15 minutes or until browned on the bottom. Let cool and store in an air-tight container for up to 1 week.

Yields: 3 dozen
Source: With a Cherry on Top

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Chocolate & Orange Macaroons

I have never made macaroons before.  To be honest, I was a little intimidated by them.  They seem like such a fancy little delectable treat that I surely did not have the skills to make.  Wrong!  I made macaroons today.  I successfully made macaroons today.  I don't know for sure, but I believe, I came across a similar recipe from a cooking magazine of some sort owned by my lovely mother!  Whenever I visit my parents, I always thumb through her latest cooking magazines and grab the recipes that inspire me the most to add to my repetoire.  I must've figured that someday, I would be venturous enough to make macaroons!

As I was planning my weekly menu earlier this week, I was browsing through my collection of dessert recipes contemplating what goody would satisfy my sweet cravings for the week.  Then I came across this recipe and I knew I had found "the one." 

I will be the first person to admit when I'm wrong, so let me just say, I was wrong.  Macaroons are by far one of the easiest desserts I have ever made and this version is one of the tastiest I have ever had!  While baking, the house filled with the aroma of sweetness and oranges!  When they came out, they were perfect little coconut puff balls, crispy on the outside and chew in the middle.  The combination of orange and chocolate was enough to put me over the edge.  Seriously....you gotta try these!

Chocolate & Orange Macaroons
Print This Recipe

Ingredients
2 cups Sweetened Coconut Flakes
2/3 cup Sugar
1/4 cup Flour
1 Tsp. Orange Zest
1/8 Tsp. Salt
2 Egg Whites
2 Tbsp. Unsalted Butter, melted
1/4 Tsp. Almond Extract
1/2 cup Semi-Sweet Chocolate Chips

Directions
Preheat oven to 350 degrees. 

In a large bowl, whisk together coconut, sugar, flour, zest and salt.  Stir in egg whites, butter and almond extract.  Fold in chocolate chips.

On parchment lined baking sheets, place rounded tablespoon-sized balls of dough approximately 2" apart.  Bake for 20 minutes or until they are firm to the touch and lightly browned on the bottom.  Let cool before serving.  - Gently roll the balls of dough for a more uniform shape.

Makes approximately 20 cookies.

Source: With a Cherry on Top

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Chocolate Toffee Cookies

If you're a woman, a normal woman, you get chocolate cravings that just can't be fixed with a low-fat, low-sugar chocolate cookie!  I am definitely one of those women and lately, I have had a hankering for some good, homemade chocolate cookies!  Now I know that eating cookies doesn't exactly help you stay on track with being healthy, but you gotta live a little, right?!  Right.  Plus, making homemade goodies as opposed to what you buy in the store is MUCH better for you because you are making them and can control the ingredients that go into your body.  Now, I'm by no means a "sweet" person; I prefer savory foods much more.  But one thing I have found as I've gotten older is that after every savory meal, I always crave a little something sweet (usually something chocolatey).  So, to assist in these after-meal cravings, I am going to start baking more...a lot more....like, on a regular/weekly basis!  I figured whatever I make, I can freeze half or send them along with Chris to work!  I'm also thinking that I may make some things smaller and in more bite-size pieces so we don't feel so bad about eating them, but still kill that craving!

These cookies, were not bite-size...not at all!  In fact, the first batch that came out, were the size of monster cookies!  No kidding.  They were huge, so we've been picking at them and not eating the whole thing at once.  I made the other batch much smaller and they're pretty close to a normal cookie size.  Oh geez, these things are good...I mean, really, really good.  They're like a Heath bar inside a chocolate cookie!  I'm not a super big fan of Heath bars (I'll eat them them, but they're certainly not the candy bar I pick out while in the checkout line at the grocery store...I'm more of a Butterfinger Crisp, Snickers, Baby Ruth or Peanut M&M's girl), but I love the way the toffee pieces melt inside the cookie, but don't melt all the way so that they're still crunchy too...mmmm.  And I put milk chocolate chips in there for an added double-chocolate goodness.  These things could almost be considered sinful.  The best part about these cookies (my favorite part) is that they're like the perfect cookie - crispy and crunchy on the outside and soft and chewy on the inside.  The only thing I think wasn't perfect about them is that they needed more heath pieces...maybe next time.

Chocolate Toffee Cookies
Print This Recipe

Ingredients
16 oz. Semi-sweet Chocolate, chopped
1/4 cup Butter
1 3/4 cups Brown Sugar, packed
4 Eggs
1 Tbsp. Vanilla Extract
1/2 cup Flour
1 Tsp. Baking Powder
1/4 Tsp. Salt
16 oz. Toffee Bits
8 oz. Milk Chocolate Chocolate Chips

Directions
Combine the chocolate and butter in a double boiler over simmering water; stir periodically until well blended.  Remove from heat and let cool to room temperature.

Meanwhile, combine the brown sugar and eggs in a large mixing bowl and beat for 5 minutes.  Add in the in the vanilla and chocolate mixture; mix well.  In a small bowl, whisk together the flour, baking powder and salt.  Stir into the chocolate mixture.  Add in the toffee pieces and chocolate chips; mix well.  Chill, covered, for 1 hour or until the dough is firm.

Preheat the oven to 350 degrees.  On a parchment lined cookie sheet, drop the dough by teaspoon fulls, 2 1/2 inches apart from each other.  Bake for 15 minutes or until the tops are dry and cracked, but the cookies are soft.  Let cool.  Store in an air-tight container for up to 2 weeks.

Source: Adapted from Grand Temptations

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