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Sunday, February 6, 2011

Mint Oreos and Peanut Butter Oreos

Superbowl has been the hot topic lately on the food blogs I read. If you are a fan of football you are probably watching the game right now. I'm not a fan of most sports and neither is my hubby so we have been watching CSI: Miami on DVD. Will wanted cookies so I made him homemade Oreos, which he loves, with a twist. Mint Oreos and Peanut Butter Oreos. I think they both turned out really good.

I apologize in advanced because when I cook I have a tendency to just throw in ingredients without measuring. That makes it hard for me to give measurements when I put recipes on here. The peanut butter frosting I made is a testament to that. I didn't measure anything but I'll try to put it in measurements.

Homemade Oreo Recipe

2 boxes of devils food cake
4 eggs
2/3 cup oil

Directions:

Pre-heat oven 350 degrees.

Line cookie sheets with parchment paper or a silicone mat. In a mixing bowl combine the cake mix, eggs, and oil with a mixer. I use my Kitchenaide. The batter will be stiff. Split the batter in half.


For the mint Oreos add 1/4 cup of Andes baking mints to the batter.

Pinch off pieces of the dough and roll into balls. If you have a small cookie scoop you can use that. Place 1 inch apart and flatten slightly with your fingertips. Bake for 8 to 10 minutes. Remove from pan and cool on wire rack or plate.

For the filling use the icing recipe here and add 1/2 teaspoon mint extract or more depending on how minty you want it but start slow. A little goes a long way.

Frost the cookies. Store in a sealed container in the fridge.


Pinch off pieces of the dough and roll into balls. If you have a small cookie scoop you can use that. Place 1 inch apart and flatten slightly with your fingertips. Bake for 8 to 10 minutes. Remove from pan and cool on wire rack or plate.

Peanut Butter Frosting

1 stick of butter, softened

1/2 cup peanut butter

About 2 cups powdered sugar, I didn't measure I just started adding powdered sugar into the mixer until I got the consistency I wanted which was like a paste then I added about 2 tablespoons milk to thin it out a little.

Mix together the butter and peanut butter until smooth. Add the powdered sugar, mix until combined. Add milk until you get the consistency you want.

Frost the cookies. Store in a sealed container in the fridge.

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