Let's Be Friends

Last time I gently hinted that I really like it when people comment on the blog, no one did.
Then, I got a wonderfully snarky message from my dearest sister:

"Awk that on the post where you said you were thankful for comments no one commented...I thought about leaving one and decided this was way better."

Thanks Liza.

Two days ago when I asked you guys for answers, feedback, and wisdom, no one offered any.

Sad face.

I just miss you is all.

So here's the deal: I made you guys Oreos. Okay, they don't have "Oreo" stamped onto each wonderfully crispy cookie half, and the creme in the middle doesn't stay on one half with the perfect twist.

But I made them from scratch. With my own two hands. For you. Because I like you. A lot.

This photo is weird, and why I'm buying a new camera. Yep, I'm buying a new camera for you too. Surprise! I hope you'll like it.

These cookies were more of an experiment than anything else. I had really been craving Oreos. Maybe it's a nostalga thing, but I love the ritual of twisting the cookie, dunking the clean side into your glass of milk until it is almost too soggy to stay together, and then eating the other half with the creme without dunking at all.

I also love finishing my glass of milk and seeing a stray chocolate cookie crumb or two that settled to the bottom during the dunking process. It reminds me of after school snacks and riding my Razor scooter around the cul de sac like 10,000 times.

I don't remember the last time I ate a real Oreo, though. It had to have been before I started reading about food, and before I actually cared about ingredient lists.

These aren't exactly the same as real Oreos. They don't have any hydrogenated soybean oil or thiamine mononitrate. So that's cool.

But if you like that stuff I'd say save yourself the trouble and buy a package of Double Stufs. These are a tad work intensive.

But they do have butter. Real butter. And real cocoa powder. And coffee. 'Cause coffee makes chocolate taste better. Trust me.

So can we be friends again? We'll ride our bikes and scooters around the cul de sac, watch Teenage Mutant Ninja Turtles: Secret of the Ooze, and eat some Homemade Oreos. It'll be neat.

Homemade Oreos
Cookies adapted from Joy the Baker

For the Cookies:

3/4 cup granulated sugar

1 1/2 cup plus 3 Tablespoons all-purpose flour

3/4 cup plus 1 Tablespoon unsweetened cocoa powder

1/2 teaspoon baking soda

1 1/2 teaspoons salt

1/2 Tablespoon espresso grounds

15 Tablespoons (7 1/2 ounces) unsalted butter, but into 3/4-inch cubes, at room temperature

For the Cookies:

Position the racks in the lower and upper thirds of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, flour, cocoa powder, baking soda, salt and espresso powder and mix on low speed.

With the mixer running, add the butter a few pieces at a time. The mixture will have a sandy texture at first and then will begin to form pebble-sized pieces. As soon as the dough starts to come together, stop the mixer.

Form and roll the dough straight from the mixer.  You don't have to chill it, but if the dough gets sticky anywhere in the process, don't be afraid to put it in the freezer for a minute or so.

Transfer the dough to a board and use the heel of your hand or a pastry scraper to shape the dough into a block about 5 by 7 inches. Cut the block into two pieces.

One at a time, roll each block of dough between two pieces of lightly floured parchment paper or wax paper until about 1/8-inch thick. Using a cookie cutter (or a glass with about a two-inch opening) cut into 2 inch rounds. Place 1/2 to 1 inch apart on the prepared baking sheet. You can form and roll the dough scraps once after the first roll.

Bake for 12-15 minutes, rotating the sheets halfway through the baking. Remove from the oven and cool on the sheets for 2 to 5 minutes. Transfer the cookies to a cooling rack and let cool completely.

For the Filling:

1/4 cup (1/2 stick) butter, softened

1 and 2/3 cups confectioners sugar

1 Tablespoon milk (or cream)

1 teaspoon vanilla extract

While cookies are baking, cream butter with a stand mixer or a hand mixer until smooth. Add sugar, milk, and vanilla. Blend until completely smooth.

To assemble Oreos:

After cookies have cooled completely, place a dollop of the creme in the center of a cookie. Then, take another cookie and place it on the other half. Twist the cookies, gently pushing them together in order to distribute the creme evenly.

Then dunk in a huge glass of milk.