Posts Tagged 'easy'

Pipe Dream #225: To Sell SUPER PREMIUM – Oreo Cookies?

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Oreo Cookies? My first recipe with a punctuation mark. These are not one of those recipes for copycat Oreo cookies that you can find all over the Internet. Ho no. Instead, these are all the consistency of a real good chocolate chip cookie + the flavor of an Oreo – the cream filling of an Oreo. Win? Maybe. In my opinion, they were just a good foil for some SUPER PREMIUM pistachio gelato.

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Sidenote: If you would ever like my dad to buy something from you/support your missions trip, just tattoo the words SUPER PREMIUM or GOURMET across your forehead. You’ll have an easy time of it.

Am I allowed to volunteer information like that?

I don’t know. Welp.

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I found these to be best the day they were baked. (Trick of the trade: scoop out balls of dough and freeze them so that you can bake a few cookies whenever you need them. Just add a minute or two to the bake time to account for their frozen state.) Even though I sealed them in a bag after I baked them, they were a bit harder on Day 2 (ahem, breakfast). Not crunchy, exactly, but not soft-baked breaking either.

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I tried a bunch of tricks with these, with more patience than I normally have for cookies. First, I baked them from their frozen freezing fryzing state, which made them stay a little thicker, and then I even let them cool completely on the baking sheet instead of a wire rack. I can’t remember where I heard about the baking sheet trick, but it feels kind of counter-intuitive to me. Like, wouldn’t the cookies bake more on the sheet? Good thing I have a few more with which to test this theory.

Testing, testing, 1, 2, 3…1…2…1…2…testing…1…2…YEP…YEP…1…2…1…1,


Oreo Cookies

Barely adapted from Kirbie’s Cravings

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (16 tablespoons, 2 sticks) butter, at room temperature
1 1/2 cups white sugar
1 egg, at room temperature
1 teaspoon vanilla extract
13 Oreo cookies

In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Blend in the dry ingredients until dough is formed. Add the Oreos directly into batter and beat on medium high speed until Oreos are crushed and blended into dough. Roll dough into balls about 1 1/2 inch in diameter (I used a 2-tablespoon  cookie scoop), and put the dough in the freezer to chill for at least 30 minutes.

When ready to bake the cookies, preheat oven to 350 degrees F. Line baking sheets with parchment paper. Place onto lined cookie sheets about 2 inches apart.

Bake about 11-12 minutes in the preheated oven, or until golden around the edges. You may have to bake them a little longer if the dough is frozen. Cool on the baking sheet and store in an airtight container.

Pipe Dream #224: To Be the Awkardest – S’mores Butter Cake Cookies

butter cookie

Just let me tell you about this butter cookie first. Except I won’t tell you anything, because what if she grows up and doesn’t want her whole life on social media and then hates me forever? I would hate that forever. So you can just bug out on cuteness for a second. Here are the cookies I made for her and the fam one day:

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These cookies are a riff on a classic gooey butter cake. Less authentic butter cakes are made with cake mix these days, which is what I used for these cookies, but there are from-scratch butter cakes that would knock off yer socks with a yeast dough bottom and gooey filling. I tried one a while back. Not my best attempt, but I’m too scared to make another one because of the name. So.

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Plus, I spazzed when I saw these on another blog because they are s’mores-themed. S’mores-flavored, whateva. Like you haven’t had enough of this nonsense already.

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The key is to “cut in” the marshmallow cream. Don’t mix it too much. You want it to be like the swirls of marshmallow in that Kemps chocolate ice cream. You know the one.

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Final verdict? They were ok. The cookies were gooey, especially straight warm from the oven (no complaints thur), but they tasted less like cake batter and more like saccharine fake-cake. Like Twinkies, or something. I haven’t had a Twinkie maybe in my whole life, but I imagine they taste like these.

P.S. Every time I say something is “ok,” you know it is probably, like, actually really fine, and anyone would eat it at a potluck. I’m just trying to differentiate the truly exceptional from the garden-variety. Are you reaping what I’m sowing? Harvesting what I’m planting? Picking what I’m growing? Awkwardest, sorry.

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Sew awkward, can’t help it,


S’mores Butter Cake Cookies

Adapted from Something Swanky

9 ounces (1/2 package) yellow cake mix
4 ounces cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1/2 egg (about 1 ounce of a beaten egg)
1/2 teaspoon vanilla
3/4 cup Hershey’s Milk Chocolate Bars, chopped

2 1/2 graham cracker sheets (about 3/4 cup), chopped

heaping 1/2 cup marshmallow cream

Preheat the oven to 350 degrees F. Beat together the cream cheese and butter until smooth, then beat in the egg and vanilla. Stir in the cake mix until well combined. Fold in the  in the chopped Hershey Bars and graham crackers with a large rubber spatula. Scoop the marshmallow cream onto the dough. Cut in the cream with the spatula, taking care not to mix it in too thoroughly, and leaving big patches of cream throughout. Scoop heaping tablespoonfuls of dough on to a baking sheet. Bake for 10-13 minutes or until the top is set, but the center is still gooey. Let rest on pan for five minutes before removing to wire rack to cool. Makes about 16 cookies.

Pipe Dream #213: To Cheat Magicians – Quicker Whole Wheat Cinnamon Rolls

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Because sometimes we need cinnamon rolls now.

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There are so many tips, tricks and shortcuts in this recipe, that I kind of feel like I finnagled the magician into giving away all his secrets for a wink and a smile. I feel kind of guilty. Like I shouldn’t have led you on, only to share your deepest heart with the World Wide Web.

You shouldn’t feel guilty, though. These rolls are whole wheat “healthy,” and they come together in a snap. That is, compared to regular cinnamon rolls. I mean, can I get an ‘Amen!’ for no rise time? Amen!

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I made these with Lisa of Wild Chow fame. She basically did it all, and I just bummed around for 30 minutes because that is how long these took to come together and then ate cinnamon rolls. It was great.

One of Lisa’s secret baking tricks is to use powdered buttermilk rather than liquid buttermilk in any baking recipe calling for buttermilk. Don’t ask me why it works; Lisa is a lot smarter at cooking science than I, and she swears by it. Simply mix the buttermilk powder in with the dry ingredients, and add the equivalent amount of water instead of the liquid buttermilk.

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Another secret trick, divulged by America’s test kitchen is to seal the pan with foil. Again, don’t ask me why this works, but it is supposed to give the rolls a more yeasty flavor comparable to traditional cinnamon rolls.

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You’re a square, but I like you.

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With a wink and a smile,


Whole Wheat Cinnamon Rolls

Adapted slightly from America’s Test Kitchen Healthy Family Cookbook

1/3 cup dark brown sugar
1/3 cup sugar
2 tsp ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

1 1/2 cups (7 1/2 ounces) all purpose flour
3/4 cup (4 1/8 ounces) whole wheat flour
2 tbsp sugar
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk (or 1 1/4 cups water + buttermilk powder, mixed in with the dry ingredients)
5 tablespoons butter, melted and cooled, divided

3/4 cup confectioners’ sugar
1 oz light cream cheese
1 tbsp buttermilk

Preheat oven to 425 degrees F. Line an 8-inch square baking dish with aluminum foil and lightly grease.

Whisk together all filling ingredients in a small bowl. Set aside.

In a large bowl, or the bowl of an electric mixer, combine all purpose flour, whole what flour, sugar, baking powder, baking soda and salt. Whisk to combine. Add in buttermilk and 4 tablespoons of the melted butter and mix until dough starts to come together into a shaggy ball. Turn out onto a floured surface and knead for 1-2 minutes, until dough begins to look smooth and can be handled easily.

Place dough on a lightly floured surface and press or roll out into a 9×12-inch rectangle with the long side facing you. Take remaining tablespoon of melted butter and brush over dough rectangle. Sprinkle evenly with filling mixture, leaving a 1/2-inch border around each edge.

Using a bench scraper  or a flat spatula, roll the dough up into a tight spiral. Pinch seam to seal.

Use a serrated knife to cut dough into 9 even pieces. Gently flatten each of the rolls before placing them in the prepared pan, to even them out if they were misshaped when sliced.

Cover pan with aluminum foil. Bake for 12 minutes covered, then uncover the rolls and bake for 14-18 minutes, until golden brown.

Use the foil to life the rolls out of the baking pan and place them on a wire rack. Let cool for 5 minutes.

In a medium bowl, whisk all glaze ingredients together with a hand mixer until very smooth. Drizzle over slightly cooled rolls and serve warm.

Makes 9 cinnamon rolls.

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