faux-reos

March 26, 2011 at 2:42 pm 3 comments

Fauxreos

Look what I made you. See? I made you an Oreo. No, no…I made you a faux-reo.

Dad. Clearly, the fact that I think that’s the best name I’ve come up with for anything, ever, is a tribute to the “sense of humor” that I could only have inherited from you.

Fauxreos 3

I have a cookbook crush. My attempts to find stellar cookbooks at the public library had been relatively unsuccessful until three weeks ago, when I stumbled upon Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe. Its glossy hardcover with drool-inducing photos had me hooked before I even opened it up.  But then I did. And now I need to own it forever. Forever and ever.

This book has recipes for things like super-easy oatmeal maple scones, nutella tarts, homemade poptarts…I bookmarked about 25 different recipes, and only had time to make two. I tried to renew the book, but someone had already reserved it. Someone reserved a cookbook! Surely that is a testament to this book’s greatness, all by itself.

Fauxreos 2

One of my coworkers took two of these cookies to-go; one for her and one for her daughter. The next day she told me that she’d eaten them both herself, before she even got home. I think the lesson here is that faux-reos are not meant for sharing.

These are better than Oreos. They’re like Oreos for people who have a sense of taste. I’ll admit, they take forever to make, if you try to do it all in one night like I did. But if you  make the dough in advance and freeze it, then it’s kind of like making Pillsbury slice-and-bake cookies. No big thing.

faux-reos: homemade oreos

Adapted from Flour.

Cookies

  • 1 cup (2 sticks) unsalted butter, melted and cooled slightly
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate (either chips or chopped), melted and cooled slightly
  • 1 egg
  • 1  1/2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda

In a medium bowl, whisk the melted butter and sugar together until well combined. Add the vanilla and chocolate, whisking until combined. Add the egg and whisk until it’s incorporated into the mixture.

In a medium bowl, stir together flour, cocoa powder, salt and baking soda. With a wooden or similarly sturdy spoon, fold the flour into the liquid mixture until well combined. The dough will be fairly soft. Let it sit at room temperature for 1 hour, to firm up a bit. After it sits, it should be about the consistency of Play-Doh.

Place a roughly 15″ square sheet of parchment paper on your work surface, and transfer the dough to the paper. With your hands, shape the dough into a log, about 10″ long and 2.5″ in diameter. Place the log at the edge of the paper and roll it up, then roll it on the work surface to make it a bit smoother and more log-like. Refrigerate for 1-2 hours, until firm enough to slice. You may want to check on it occasionally, in case it settles, and re-roll it to maintain its shape. At this point, you can freeze the dough for use another day, or continue.

Preheat the oven to 325F. Line a baking sheet (or two) with parchment paper.

Cut the dough into roughly 1/4″ slices. Any thinner than that and they’ll fall apart. Place them about 1″ apart from each other on the baking sheets.

Bake the cookies for 20-25 minutes, or until they are firm to the touch (poke them with your finger and they should give slightly, but not squish). You’ll need to touch them to determine doneness, since they’re such a dark color to begin with. Let them cool on the baking sheet; or move the parchment paper with cookies on it onto your work surface to cool, if you need to reuse the baking sheet. The cookies don’t need to cool completely before you fill them, but they shouldn’t be hot. Prepare the filling while the cookies bake. See the filling recipe below.

Scoop about 1 tablespoon of filling onto the bottom of a cookie, and lightly press another cookie bottom onto it, to spread the filling toward the edges. Repeat until all of your cookies are filled.

Cream Filling

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1  2/3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • a pinch of salt

Using a stand or handheld mixer, beat the softened butter on low speed until smooth. Add the powdered sugar and vanilla and beat until smooth. Add the milk and salt and beat on medium speed until smooth and slightly thickened (it should be somewhat firm but spreadable). See the directions above for assembling the faux-reos.

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chocolate peanut butter pie

3 Comments Add your own

  • 1. Win  |  May 25, 2011 at 2:33 pm

    faux-reo’s look good! Course living with Mary Sue I would have to drink them with faux milk……

    Reply
  • 2. Win  |  May 25, 2011 at 2:48 pm

    http://www.oldcookbooks.com/ may have it….

    Reply
  • 3. MentalPatient  |  July 24, 2011 at 3:41 pm

    I have my grandmothers cookbook from the 1920’s complete with all her notes. She was into baking, the book was from a flour company.

    I also found a copy on ebay minus all her notes and missing pages.

    Reply

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