Tell me you love Oreo cookies as much as I do. Or how about Cool Ranch Doritos? Or Goldfish Crackers? Or Hostess Cupcakes? Or Cheetos, Twinkies, Klondike Bars, Corn Nuts, Sour Patch Kids, Pop Tarts, Cheez Whiz or Tater Tots? Ya, ok. I know you do.
Well I’m here to tell you that today is a wicked awesome day. Why? Two reasons:
- I’m going to share with you a recipe for some homemade Oreo cookies that taste so damn close to the real thing that you’ll never have to sheepishly hide that blue and white box in your shopping cart again. (I’m not the only one who gets embarrassed buying junk food, am I?)
- You have a chance to win a copy of Casey Barber’s Classic Snacks Made From Scratch.
Reading Classic Snacks Made From Scratch was like a trip back to childhood for me. I was rarely ever allowed to eat junk food so when I was it was a serious treat. It’s probably why I secretly love Oreo cookies so much.
If you have a favourite treat or two (or twenty) I’ll almost guarantee you’ll find out how to make it in this book. There’s everything from cookies to ice cream treats and cheesy snacks to sweets and candies, plus many many more.
And the part I love the most? These treats are way healthier than the store bought varieties that are filled with ingredients I can’t pronounce the names of. What I really mean is that I can eat more Oreos and not feel bad about it.
AND … no one’s stopping you from making a triple (or quadruple) stuffed Oreo
Want to win a copy of Casey Barber’s Classic Snacks Made From Scratch? Here’s how the contest works: Contest closed. Congratulations to Rebecca for winning this cookbook!
- Leave a comment with your favourite classic snack. (It could be: “I love Oreos!” or “I can’t get enough of Hostess Cupcakes!”)
- This giveaway closes at midnight on May 24th, 2013
- Winners will be contacted through the email address used to comment
- Winners have 3 days to respond or a new winner will be chosen
- Good luck!
And if you can’t wait to see if you won a copy of Classic Snacks Made From Scratch you can always get your hands on a copy here
Make sure to follow The Endless Meal!
- 3 cups (12¾ ounces) unbleached all-purpose flour
- ½ cup (1½ ounces) unsweetened cocoa powder
- 1 tablespoon baked soda
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 2 ounces semisweet chocolate, coarsely chopped (a scant 1⁄3 cup)
- 8 tablespoons (4 ounces) chilled unsalted butter, cut into ½-inch cubes
- ½ cup (3¼ ounces) vegetable shortening
- 1 cup (7 ounces) granulated sugar
- 2 large eggs
- 2½ cups (10 ounces) powdered sugar
- 2 tablespoons light corn syrup
- 2 tablespoons whole or reduced-fat milk
- 1 tablespoon vegetable shortening
- Whisk the flour, cocoa powder, baked soda, baking powder, and salt together into a large bowl until no lumps remain.
- Melt the chocolate in a small saucepan over low heat, stirring constantly, or microwave at 15-second intervals, stirring between each burst, until liquefied. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, shortening, and sugar on medium speed for 3 to 4 minutes, until light, fluffy, and creamy. Reduce the speed to low and add the eggs one at a time, mixing thoroughly before adding the next. Pour in the melted chocolate and mix until just combined.
- Add the dry ingredients and mix until a soft dough forms. Shape into 2 discs of roughly equal size and wrap each in plastic wrap. Refrigerate for at least 1 hour, until firm.
- Preheat the oven to 375˚F and line 2 baking sheets with parchment paper or Silpat liners.
- On a floured work surface, roll one of the dough discs to ¼-inch thickness and stamp out cookie rounds, using a 1½-inch cookie or biscuit cutter. Transfer the rounds to the prepared baking sheet and repeat with the remaining disc of dough.
- Bake for 10 to 12 minutes, or until the cookies are slightly crispy at the edges and puffed but still pliable in the center. Cool completely on a wire rack before filling.
- Using the stand mixer fitted with the paddle attachment, mix the powdered sugar, corn syrup, milk, and shortening on low speed until combined, about 30 seconds. Increase the mixer speed to medium and beat for 30 more seconds to whip slightly.
- With the flat side of a cooled cookie facing up, spoon 1 teaspoon filling onto the center. Top with a second cookie, flat side down, spreading the filling evenly. Repeat to fill all the cookies.
- Store the cookies at room temperature in an airtight container for up to a week.