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Cooking Class
Topic Started: Mar 22 2014, 05:42 PM (15,940 Views)
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Moon Pie
Apr 29 2014, 04:56 PM
My kiddos and their father love to eat those Little Debbie Oatmeal Creme Cookies. I found a recipe that is supposed to mimic the original to some successful degree. I'm going to make them for my gang!



http://sallysbakingaddiction.com/2013/01/19/homemade-little-debbie-oatmeal-creme-pies/

Ingredients:
Cookies

1 and 1/4 cups unsalted butter (2.5 sticks), softened to room temperature
1 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 Tablespoon dark molasses
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 cups uncooked quick-cooking oats (NOT whole-rolled oats)

Creme Filling

3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3 cups powdered sugar
3 Tablespoons heavy cream (using anything with less fat will result in a much less creamy consistency)
1 and 1/2 teaspoons vanilla extract
pinch of salt, as needed

Directions:

Preheat oven to 375F degrees. Line a large cookie sheet with parchment paper or silicone baking mat. Set aside.

With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy. Add egg, vanilla, and molasses, scraping down the sides as needed. Set aside.

In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon, and cloves. Whisk it all around. Add the quick oats and combine.

With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be quite thick and you may have to mix it all by hand after a few seconds in the mixer. Drop dough with a large cookie scoop, or make sure each ball of dough is 3 Tablespoons in measurement. Cookies will spread in the oven, so drop each ball of dough 2 inches apart.

Bake for 10 minutes, until cookies are lightly golden around the edges. Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely.

For the filling: With a stand or handheld mixer, beat butter for about 1 minute until creamy. Add the powdered sugar and mix on medium speed for 1-2 minutes. Pour in heavy cream and vanilla extract. Mix on high for 3-4 minutes until fluffy. Taste and add a pinch or two of salt, as needed. If filling is way too thick, add a couple more teaspoons of heavy cream. Spread 1.5 Tablespoons of cream filling on the bottom side of half of cookies; top with remaining cookies, right side up.

Cookies stay fresh and soft (with creme filling) at room temperature for 2 days in an airtight container. After that, store in the refrigerator to keep the creme center fresh. These are best eaten within 2 days, or freeze up to a month.


I would need to swim 100 laps in the pool, if I ate one of these! :-) Sometimes an indulgence, is worth the price, however.
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U Thant
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Plus 1
May 4 2014, 10:05 AM
...I'm sure they enjoyed it!...
I hear they didn't dig it too much...lol...'springs aunt said mainly the few Chicanos there, were really the only ones who went in on it. And I am grateful for your appreciation, as well...
Edited by U Thant, May 4 2014, 10:20 AM.
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Pizza Dough Crust:

1/4 C dry milk
1 TBSP sugar
1/4 oz active dry yeast
1/2 tsp salt
3 1/4 - 1/2 cups flour
1 1/2 cups water
2 tsp olive oil

Mix sugar, milk powder, yeast, salt, 2 cups flour.

Heat water & oil to 120-130 degrees, add to dry ingredients. Beat on medium speed 2 mins. Stir in enough flour to make a soft dough; it will be sticky.

Knead on a floured surface until smooth, about 8-10 mins.

Place in lightly oiled bowl and coat all surface of the dough, cover & let rise until doubled. About 45 mins.

Oil 3 round baking pans; 9 inches each.

Punch dough, turn on floured surface. Divide dough into 3 parts. Place dough in baking pans, pushing upon the dough to cover the area. Cover pans & let rise for about 30 mins.

Preheat oven to 450 degrees. Press dimples into dough with finger tips.

Top dough with sauce & toppings (cooked if it's meat)

Bake 15-20 mins until crust is golden.





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Now in class we're making Memorial Weekend Bar B Q recipes. I'll post them soon. Today, I learned to make a dressing that can be used in cole slaw, pasta salad, or potato salad. One dressing, three salads.
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Moon Pie
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Creamy Curry Hummus

Makes: 1 1/4 Cups of Hummus

1 - 14 oz Can chickpeas drained and rinced
2 1/2 tsp mild curry paste
1/4 Cup extra virgin olive oil
2 tbsp water
1 tbsp lemon juice
1/4 tsp kosher salt
pinch of cayenne pepper to taste

Combine all ingredients and blend in a food processor, puree until very smooth. Transfer to a serving bowl and serve with raw veggies or pita bread, etc...

I make this often for my family. And it's a good recipe to take on a picnic.
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U Thant
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Moon Pie
May 7 2014, 05:35 PM
...kosher salt...


...not a good look;

Celtic Sea Salt is less harmful/lot of vitamins and nutrients that no other kosher nor sea nor table salts contain.
Edited by U Thant, May 7 2014, 06:58 PM.
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Moon Pie
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U Thant
May 7 2014, 06:58 PM
Moon Pie
May 7 2014, 05:35 PM
...kosher salt...


...not a good look;

Celtic Sea Salt is less harmful/lot of vitamins and nutrients that no other kosher nor sea nor table salts contain.
Is it pink? What is that pink salt that's supposed to be better for us than the kosher and table salt?

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Moon Pie
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A-Ha! It's Himalayan Pink Salt.

Is this a good substitute?

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Moon Pie
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U Thant
May 7 2014, 06:58 PM
Moon Pie
May 7 2014, 05:35 PM
...kosher salt...


...not a good look;

Celtic Sea Salt is less harmful/lot of vitamins and nutrients that no other kosher nor sea nor table salts contain.
Awesome!

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Plus 1
May 6 2014, 06:46 PM
Now in class we're making Memorial Weekend Bar B Q recipes. I'll post them soon. Today, I learned to make a dressing that can be used in cole slaw, pasta salad, or potato salad. One dressing, three salads.
Dressing Recipe

1/2 C Mayonnaise
1/2 C Sour Cream, or plain yogurt
1/4 C Vinegar
1/3 C Sugar
1/4 TBSP black pepper & celery seed
Salt to taste

Whisk everything together until smooth. Mix in shredded cabbage & carrots for cole slaw, diced boiled potatoes, eggs, pickes, dash of mustard, and onion for potato salad, or cooked pasta for pasta salad.
Edited by Plus 1, May 9 2014, 09:40 PM.
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