Oreos! I think just about everyone loves Oreos, those chocolate cookies with the creamy filled centers. Of course everyone has their own preference when it comes to eating those yummy cookies. Do you bite into the whole sandwich or do you twist one side off and eat the creamy filling first? Personally I’m the bite the sandwich kind of gal! Now as much as we love oreos we also love funnel cake, that oily sweet crunchy treat you find at fairs, carnivals, and theme parks. Well have you ever had Deep Fried Oreos?
The only way I can describe Deep Fried Oreos is to say they’re a marriage of Oreo cookies and funnel cake. Yes it’s a battered and fried treat that has recently been added to the fried treats found at the state fairs and carnivals across the country. But it’s so easy to make at home so you don’t have to wait until the fair comes to town!
All you need is pancake batter, eggs, milk, oil, and of course the oreos. It’s so easy you can make a batch of about 2 dozen in less than an hour. I fry mine in coconut oil instead of vegetable oil, the coconut oil gives it that little bitty taste of coconut, yummy! But you can fry it in any oil you normally use. So with out further delay here’s the recipe. Hope you love these treats as much as we do!
Deep Fried Oreos
1 Cup Milk
1 1/2 cups Bisquick mix
1 Tsp. Vanilla
About 2″ oil for deep frying
Beat Eggs and milk together in a small bowl.
Mix in Bisquick until the batter is smooth not lumpy.
Stir in Vanilla
Heat oil over medium high heat.
Dip each oreo in dough and drop into hot oil.
Fry until golden brown.
Drain fried oreos on paper towel
Dust with powdered sugar and serve.
Some folks like them hot, they’re crunchier when served hot. But others like them cooled. I’m not sure how well they keep as we never have any left over that needs storing!
Everyone loves Chocolate Chip Cookies. It’s the world’s most popular cookie! Last week I shared the recipe for The Neiman Marcus Chocolate Chip Cookie. It is one of my favorites! But sometimes I get a craving for more chocolate and that’s when the Triple Chocolate Chip Cookies come in handy. They are simply delicious!
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I’m sure you’ve seen them at Starbuck’s and other retail bakeries. I think there are even some packaged ones by Pepperidge Farms. But nothing comes close to my Triple Chocolate Chip Cookies. They’re definitely chocolaty but the white chocolate morsels I add give it that extra yum! They like crunchy brownies with a kick of delicious white chocolate. They go great with a cold glass of milk!
Another tip for making bakery quality cookies is to have the proper tools. In this case to make really good looking (and tasting) cookies you’ll need a measuring cups and spoons, mixing bowls, an electric mixer (a standing mixer is easier but costlier so a hand mixer works too), a 1 Oz. Scoop (they make the cookies all the same size) and a Silicone Baking Mat (or you can use parchment paper, either one works well, but the mat ends up cheaper in the long run and is definitely more eco-friendly). I know it seems frivolous to buy these things specially if you don’t bake often. I remember back in the day when we really didn’t have the extra money to spend on them (they were much more expensive then) I used to make do with whatever I had. But these days with online shops and big box stores baking equipment has become much more affordable!
But you don’t have to rush out and buy mats, scoops, and whatever. Use what you have or borrow from a baking friend or your mom! Just make sure you use the best ingredients that you can find, that’s the most important thing!
We love Chocolate Cake! It’s one of my favorites! I mean seriously what’s not to love?
So whenever I get hungry for a quick fix of chocolate cake I grab a box of my favorite mix, add a few extras, and bake an almost homemade chocolate cake. Of course I could make it from scratch, but sometimes I just don’t have the time. When I’m pressed for time it’s either box mix or make a run to the store and many times it’s just easier to use the cake mix.
But just because I use a cake mix that doesn’t mean my cake has to taste like it came out of a box. By adding and substituting a few things anyone can make a box mix cake taste like it was made from scratch!
Here’s how I make my almost homemade chocolate cake. I’m pretty sure you’ll have the ingredients in your kitchen. I usually have a box or two of cake mix, one yellow and one chocolate, and a couple of cans of frosting in my pantry; I like to stock up on them when they’re on sale.
What you’ll need:
1 Box Devil’s Food Cake Mix – or any type of chocolate – any brand will work
1 Cup Milk
1/3 Cup Butter, melted
5 Large Eggs
2 Tsp. Vanilla Extract
2 Tsp. Instant Espresso Powder
2 9″ Round Pans
1 Can Chocolate Frosting
Here’s what to do:
Heat oven to 350º
Grease the 2 pans
Substitute the water the box mix calls for with milk, and use melted butter instead of the oil
Use 5 eggs instead of however many the box mix calls for
Place the mix, milk, butter, and eggs in a bowl and mix on medium speed with electric mixer
Stir in vanilla extract and espresso powder
Pour equal amounts of batter into the 2 pans
Bake in oven for 25 minutes or until a tester comes out clean
Remove from oven and let cool about 10 minutes
Flip cakes onto a rack and cool completely
When cakes are completely cooled use a wire or sharp knife to level the tops and make them flat
Dust off any crumbs
Place 1 layer on cake plate, bottom side on the plate
Spread a thin layer of raspberry preserve on top to seal the crumbs
Spread a thin layer of raspberry preserve to the top of the second layer
Spread a layer of chocolate icing on the first layer
Flip the second layer over and place it on top of the first layer – your cake should be top sides together
Spread a thin layer of raspberry preserve on the top and sides of your cake – this seals in any crumbs
Frost the top and side of your cake
Garnish with fresh fruit or whatever you like before serving.
This cake is really great with a scoop of vanilla ice cream or a cold glass of milk!
A chocolate chip cookie, the ultimate comfort food. Who can resist them? But do you know its history? Most of us don’t and it’s really quite interesting no matter which version you believe!
For starters the chocolate chip cookie is a true American concoction that came to be quite accidentally when its original baker ran out of Baker’s chocolate, or nuts. But I’m getting ahead of myself.
Ok back in 1930 a dietician named Ruth Graves Wakefield and her husband Kenneth purchased a Cape Cod style house in Whitman a town between Boston and New Bedford, Massachusetts. The house was originally built in 1709 and was used by travelers to rest, change horses, have a meal, and pay any tolls needed to use the road. Ruth and Kenneth soon turned their home into a lodge which, with a nod to its past, they named “The Toll House Inn”.
Now Ruth was a skilled baker and soon drew in visitors from all over the northeast. Many came to sample her delicious baked goods. One of her favorite desserts were Butter Drop Do Cookies and her recipe which dated back to colonial days called for Baker’s chocolate. So one day in 1937 Ruth was making these Butter Drop Do Cookies and found herself lacking the chocolate, so she chopped up a bar of Nestle’s Semi-Sweet Chocolate into tiny pieces thinking that the chocolate would melt and spread throughout the dough. When it didn’t the chocolate chip cookie was born! Well that’s one version; another version is she ran out of nuts and substituted the chopped chocolate; still another version claims she accidentally dropped a bar of chocolate into the dough and it broke into tiny morsels. Whatever the version it’s all part of chocolate chip cookie history!
The new cookies were a hit and Ruth called them “Toll House Chocolate Crunch Cookies”. Her recipe was published in news papers all over New England and the sales of Nestle’s Semi-Sweet Chocolate bars rocketed.
Then in 1939 when “Betty Crocker” (she was a fictional character who had a radio show) featured them on her radio series “Famous Foods from Famous Eating Places” the chocolate chip cookie went big time! Ruth being a shrewd gal approached Nestle’s and struck a deal, they could print her recipe on all their semi-sweet bars and later bags in exchange for a lifetime supply of chocolates. Lucky lady!
The cookie has become the most popular cookie worldwide and is the official cookie of Massachusetts. As for Ruth and hubby they sold the Toll House Inn in 1966 and it burned down on New Year’s Eve 1984.
So now you know its history. I’m sure you also know many versions of the chocolate chip cookie recipe have popped up, you may even have your own, I know I do! But have you ever tried The Neiman Marcus Chocolate Chip Cookie? It’s one of our favorites! You can order it for dessert at their Mariposa Restaurant where you get a boxed set of 3 cookies and a recipe card, very cute! Or you can buy the giant sized cookie at their Bistro. And you can also buy tins of them from the Neiman’s gourmet food department at Christmas time. We do all 3! A box of 3 from the restaurant costs $6, the giant cookie at the Bistro is $5, and a tin of them will set you back about $20+.
But Neiman’s is nice enough to share their recipe, remember the boxed set at Mariposa comes with a recipe card. So if you don’t feel like shelling out $5 or more for a cookie or two; or if you’ve never tried the Neiman Marcus Chocolate Chip Cookie then read on because I’m sharing it today!
Everyone loves Chocolate Chip Cookies, it’s been a staple at our house ever since I can remember. Of course everyone has their favorite recipe for chocolate chip cookies. I have to admit I’ve gone thru several over the years. But in recent years we’ve had to tweak our favorite recipe for my grandson Jett who is allergic to eggs, dairy, and nuts; all ingredients of the ever popular chocolate chip cookie. Of course the nut thing is the easiest one to deal with, just don’t add them to the cookie dough; the dairy and egg part proved a bit more challenging. After some trial and error and lots of reading, we finally came up with a recipe for Vegan Chocolate Chip Cookies! One that everyone can enjoy!
Most people think, myself included, think that it’s easy to convert favorite recipes into vegan recipes by simple substituting the allergens with vegan products or omitting those that you don’t have a substitute for. This usually works out well so long as you know exactly which items to omit or substitute; you have to remember some ingredients have hidden allergens meaning unless you’re super vigilant you might miss. In this case the chocolate chips, it has milk a dairy product!
So what exactly do you substitute or omit to make Vegan Chocolate Chip Cookies? In our case since Jett’s allergic to eggs, dairy, and nuts we must omit the nuts, that’s easy. Then we must substitute the diary (butter) and chocolate chips, then deal with the egg issue. Thankfully there are lots of vegan products that will work. We use Earth Balance Buttery Spread instead of butter and Enjoy Life Semi-Sweet Mini Chocolate Chips instead of the regular chocolate chips like Nestles.
As for the egg we decided to simply just omit it, it works fine. (If you feel like you must substitute the eggs you could try using 1/4 cup applesauce per egg or 1 Tbl ground fllax seed dissolved in 3 Tbs Water per egg.) But honestly for Vegan Chocolate Chip Cookies you can just omit the eggs, it works just fine.
So here is what you need for Vegan Chocolate Chip Cookies!
Meet my new favorite pancakes, buckwheat pancakes. I’ll admit they aren’t the sexiest pancakes around, but they make up for their humble appearance with wonderful flavor and texture. Buckwheat, a gluten-free relative of rhubarb, has a delicate, almost nutty flavor all its own.Thanks to the buckwheat flour, these pancakes possess a light and airy consistency that quietly surrenders to the pressure of a fork and soaks up maple syrup like a sponge.
The pancakes pair well with roasted strawberries, as shown here, or with a healthy swipe of peanut butter or almond butter.This recipe was adapted from a fun new cookbook called Pancakes, by fellow food blogger Adrianna Adarme of A Cozy Kitchen. I visit Adrianna’s blog any time I need some creative recipe inspiration or a laugh, which is often.
Adrianna’s new (and first!) cookbook is bursting with 72 brilliant pancake recipes, half sweet (honey and oat, ginger pear, cinnamon-sugar popovers) and half savory (jalapeño corn cakes, goat cheese quinoa cakes, sour cream and chive latkes). If sky-high, fluffy pancakes are your jam, she offers a ton of options based on her buttermilk pancakes recipe.
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Here’s a recipe from Buckwheat Pancakes I’m sure you’ll love. Click here for recipe.INGREDIENTS
1 cup buckwheat flour (or ½ buckwheat and ½ flour of choice)
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ¼ cups buttermilk, shaken*
1 large egg
½ teaspoon pure vanilla extract
Butter, for the skillet
1 pint strawberries, hulled and sliced into bite-sized quarters or halves
1 teaspoon sugar
1 tablespoon maple syrup or honey
1. Roast the strawberries: preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss berries with the sugar and maple syrup/honey. Arrange the strawberries in a single layer on the baking sheet. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).
2. Make the pancakes: in a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.
3. All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
4. Preheat your skillet over medium-low heat and brush with 1 ½ teaspoons of butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
5. Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Repeat the process with the remaining batter, adding more butter when needed. Serve immediately.