Homemade goodness!

I was feeling a bit hungry today, waiting for lunch time and not really feeling like I wanted to get up and eat rice krispies at half past twelve. You can either have breakfast for breakfast, and breakfast for dinner.

But I don't believe in breakfast for midday munchies.
But then again, if you haven't had breakfast at all, Rice Krispies at half past twelve could still count as breakfast right? 

Point is, I didn't have breakfast, regrettably. If I don't have something to eat, I get nauseous and I develop a terrible headache. Probably coffee induced as well. I should have had the breakfast. This got me thinking that I want to bake.

So tonight, I looked for some delicious treats I might want to try out this weekend. I am planning on having a no fuss, no frills weekend, with just me/myself and Flip/himself. These are some funky things I discovered over at Smitten Kitchen. Recipes and pics are all courtesy of this amazing website.

Oreos are my absolute biggest weakness, along with cheese naks and coffee. And pizza. And bacon and eggs. Okay, I love me some good food. And oreos just happens to be one of them. I die. And poor Flip. If the craving hits, he has to go in search of some oreos for me. I pity him the day I am pregnant and craving. He'll have to work twice as hard. Hahaha. Poor man

I'm going to try this recipe

Makes 25 to 30 sandwich cookies
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1. Set two racks in the middle of the oven. Preheat to 375°F.

1. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

1. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

1. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

1. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. 

Store them in a container and take them to work for lunch. That's probably what I would do. 

 

 

Lastly, dip into a big great glass of milk and recite the oreo ad:

"Mmmom...m-om, mmm, mom says chocolate isn't good for dogs, but you can have the rest of my milk."

Just an afterthought, I was eating real store bought oreos while writing this. Flip took one look at the screen and walked to the kitchen to get us a packet of oreos. I trained him well. Hahaha! Also, I give up with the font at the moment. It chooses its own colour and makes itself italic. I swear it. I changed the font back to one of the normal fonts and this is what came out. I sigh.  I have no idea what’s going on here. HELP!