We first got to savor a slice of Oreo Cake from a cafê that daughter and I frequent. We really liked it, even my older son who is very particular with cakes liked it too…When we visited mom-in-law at my brother-in-law’s place my son saw a box of ready-to-make Oreo Cookie cake. The idea is to make a cake that resembles an Oreo cookie…white filling – ‘cream’ or ‘creme’, sandwiched between two circular chocolate or golden cookie pieces, here that would be layers of chocolate cookie crust.
This cake is very simple I believe the packaged ingredients are the same with the original recipe. I saw that most have the same ingredients but this one is something I’ll try.
1 (20 ounce) package oreo cookies
1/2 cup melted butter
250 grams cream cheese (Philadelphia)
250grams Mascarpone cheese
150 grams confectioners sugar, sifted
1 teaspoon pure vanilla extract
360 ml cold heavy whipping cream
1. Crush cookies, leave some as bite size pieces or reserve some of the crushed cookies for the top. Combine melted butter and crushed cookies. Press the mixture into 9×13 pan. Leave in freezer for 5 minutes.
2. Beat half of cream cheese and half mascarpone in a bowl, pour half of sugar and mix in remaining cream cheese and mascarpone.
3. Include vanilla extract and slowly put in whipping cream, mix until smooth and thick.
4. Spread the cream cheese mixture evenly on crust and top with remaining crushed cookies or if you prefer bite size pieces, top the cream cheese with those. Put in the fridge for an hour or two.
Carefully remove from pan, slice and serve. Voila, a giant oreo cookie and one happy lil’ kid…
According to my son, a perfect breakfast could either be doughnuts, waffles or pancakes, dipped or oozing in chocolate.
The 2 latter request would be easy but doughnuts are of different category. I have never done it in my life, I’ve just eaten it happily. So to grant a sickly boy’s desire, I tried. The kids and the hubby helped too but the first result was salty so I tried a second time…I am only using the baking powder version as I am not familiar with yeast.
2 1/4 cup flour
2 tsps of baking powder
1/2 tsp grated nutmeg
1/4 tsp salt
1/2 cup sugar
1/2 cup milk
1/2 tsp vanilla
1 tbsp unsalted, melted butter
1. Sift the dry ingredients.
2. Beat together eggs and sugar until fluffy. Add butter, mil,k and vanilla. Put in dry ingredients and mix until it forms a soft dough. Leave dough for a few minutes. If too soft.,chill it for an hour.
3. Heat clean oil in deep fryer. On a floured surface, roll the dough out into 3/8 inch thick and cut with donut cutters. If you don’t have a donut cutter then improvise with two circle cutters or something circle, make use of a smaller one for the hole. Fry in oil until golden, turn once.
4. Remove from oil, drain, and drain some more by putting them on absorbent paper. While still warm shake in sugar, sugar- cinnamon mixture, dip in glaze of choice, or dust with powdered sugar. I will post the glaze recipe soon. Enjoy!
I got a sweet “I love you mom” as a reward.
A post for Weekend Eating.
I finally got the courage to make my own Macarons. I subscribed to HoneyandSoy’s macaron mastery course and am trying to follow their footsteps. I however followed this recipe from Gourmettraveller.
130 gm icing sugar
110 gm almond meal
105 gm eggwhites, at room temperature, left out overnight
65 gm caster sugar
yellow food colouring
1/4 cup butter softened
1 tablespoon lemon juice
1/2 teaspoon lemon zest
2 cups (approx. 1 lb.) confectioner’s sugar sifted
you’ll need ahead: baking paper drawn with 3-cm diameter rounds
1. Sieve almond meal and icing sugar into a mixing bowl.
2. Beat the egg whites using an electrical mixer at high speed slowly reducing to medium speed. Add in the sugar while the mixer is at medium speed, beat until stiff.
3. Fold the meringue in with dry sieved ingredients. The mixture should be shiny. This could be tricky, too much folding will make the batter runny, less will make it hard, you have to check on what will work best as others suggest 50 folds, others; 60.
(Honey and Soy has a different method. Check it here.)
4. Put batter in a piping bag with a plain tip. Pipe onto pre-drawn rounds and leave them out to form a skin. This may take a while, others suggest an hour or two while others say 4-5 hours would be best. This method makes the shell develop “feet” and a lovely, shiny skin.
5. Make filling by beating butter with electric mixer until light and fluffy. Add lemon juice and zest; continue beating. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
6. Preheat oven to 140°, bake macaron shells for approximately 10-12 minutes. Turning tray after 5 minutes to even out. Take them out to cool. When totally cooled, sandwich two shells together with the filling. Refrigerate before serving.
For other flavors, you may put in a few grams (about 8gr) of raspberry, cherry or strawberry powder plus a few drops of red food colouring to the batter. Above is cherry with cream cheese (ja, we love cream cheese!). This batch did develop feet but were not us pretty as the yellow ones. I guess 1 hour leaving them was too short.
She certainly loves macarons too.
“An apple is an excellent thing — until you have tried a peach.”
-George du Maurier
Well, apples are apples and peaches are peaches. We might have different preferences but yes, both are fruits we love. Peach used to be the favorite canned fruit back home (thanks to del Monte). Not knowing where to buy them fresh we settled for the preserved ones. It was my dad who taught me to do a milkshake simply by putting ice and milk. Prior, I always had it as is, as a “naked” fruit.
Now that I get peaches fresh from the market, I see to it that the kids have them as much as they have apples, grapes, nectarines and other fruits in season.
The stores offer yogurt already flavored. A wide selection with strawberry, cherry, blueberry and peach too but I would just buy a plain vanilla and put sliced peaches on top for a more peachy-feel. I recently bought an ice cream maker and peach would be my first experiment.
Caramel…one of my favorite confections…whether as candy, syrup over ice cream, pudding or custard or as chocolate filling. The kids share this likeness with me but not the hubby….he hates (yes, that strong) Twix and caramel flavored ice cream because of the gooey feel after each bite…he prefer the usual selection lol.
We had a taste of summer last week…the weather was up at 32° and I really thought it would stay like that but no, it was just to tease us! Some of the Gelaterias in town have opened their patios so you can’t miss the excitement from the people who were enjoying their ice cream.
My kids can’t help but be teased, little boy had chocolate, dawty had vanilla and older son (who looks disappointed here) got lemon, each got their favorite flavors….
I’m running out of memories to write about…it’s time to make new ones. What’s best but making memories of good food along with photographs to make them last. Then again, I remember that blueberry cheesecake is one I often ask a friend to bring me whenever she comes over. Then again, shaking my head, it was a plain blueberry graham sandwich at the least.
There are still a lot of stuff I need to familiarize around the city, on top of this would be the grocery store. I get lost in the cheese section a lot! I can’t remember when did I start looking for cream cheese in many stores but don’t recall recognizing them. Sure there’s Philadelphia but I’ve used them always on our sandwiches. I then stumbled on a recipe of cheesecake using Philadelphia and that got me excited. So a day and some more hours of waiting comes this masterpiece ….my blueberry cheesecake on graham crust!
* 6 tablespoons unsalted butter, melted
* 2 cups graham cracker crumbs (about 12 graham crackers)
* 2 ( 8 ounce) packages cream cheese, softened
* 3/4 cup sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1 teaspoon lemon juice
* 1 (10 ounce) jar blueberry jam
* 1 cup blueberries
* 1 tsp sugar
* pinch of cinnamon
Crust: Preheat oven to 350°F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.
filling: In a large mixing bowl beat the cream cheese with an electric mixer on medium high until creamy. Add sugar, eggs, vanilla, and lemon juice and beat until creamy and well blended.
Pour filling onto prepared crust. Bake for 30 minutes, until set and slightly puffed. Remove from oven and allow to cool to room temperature. When cooled, garnish with blueberries
Make sauce by placing blueberry jam, sugar and cinnamon in a small pan. Bring to a simmer and cook until sauce is lightly thickened, about 5 minutes. Cool. Cover blueberries with jam then place the cheesecake in the refrigerator to chill completely.