The Faux-Re-O! Homemade Vegan Oreo Cookies. Clean ! No additives, preservatives or shelve-stabilizers! 

Aside from the slightly bizarre flavors of the past few years, Kraft Foods – the parent to the Oreo, a Nabisco brand; has a dynasty into the worlds best tasting cookie!  A large corporate box chain foods  company–but, this means highly processed, refined food ingredients. Also, foods contain additives; that might not be so healthy If you are feeding your family clean. Here is my adaption to the beloved, “Oreo” Cookie!

The Faux-Re-O!



Ingredients:

2 1/2 cups AP flour, Yucca flour or GF flour, sifted

1 cup unsweetened Dutch processed cocoa powder, sifted

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

12 ounces Vegan butter or extra virgin coconut oil, room temp, slightly softened ( extra virgin has minimal coconut flavor)

1 1/2 cups granulated cane sugar

4 Tablespoons of VeganEgg reconstituted in 1 cup water

2 teaspoons pure Madagascar vanilla extract

1/2 cup organic vegetable shortening

Non-stick cooking

Cream Filling ( recipe below)

Method:
1. In a small bowl combine flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Whisk to incorporate ingredients well throughout the flour. Set aside.

 

2. In the bowl of a stand mixer, or a medium bowl–combine 10 ounces of the vegan butter with the 3/4 cup granulated sugar. Beat on medium-high until combined and pale in color. About two minutes. Scrape sides, add 1/2 the vanilla, and beat an additional 2 minutes.

 

3. Add the VeganEgg and flour mixture in alternate batches. Mix well to incorporate after each addition before adding an additional. Once all ingredients have been added mix until dough forms a ball.

 

4. With a sifter, lightly dust a clean work surface with cocoa powder.

 

5. Turn dough ball out onto the lightly dusted cocoa powered surface. Also dust the top of the dough lightly. Cut in 1/2.

 

6. With a cocoa dusted rolling pin, roll the dough pieces to flatten into 2 – 1/2 inch round disc. Wrap both discs individually in plastic wrap- sealing airtight. Refrigerate flat for a minimum of 1 hour.

 
5. After 1 hour has lapsed – remove a disc from plastic wrap and place on a clean, lightly cocoa dusted work surface. Working while dough remains cold, roll out to 1/4 inch thick. Run the back of a long knife or palate knife under the dough to make sure it is not sticking to the work surface.

 

6. Preheat oven 350’F Degrees. Prepare two high sided baking sheets with parchment sprayed with non-stick cooking spray.

 

7. With a 1 1/2 in round cocoa dusted cookie cutter begin cutting cutting 64 round 1/4 inch round cookies.

 

8. Using a metal spatula – place on prepared baking sheet with minimal movement protecting the integrity of its shape. Work quickly while cold. If dough begins to heat up, place back in the refrigerator to cool again.

 

9. Continue to ball up the cookie dough up and re-roll for more cookies until you’re completely out of dough. Repeat with the remaining disc.

 
10. Bake for 8-10 minutes until they are firm. Remove and allow to cool. Make cream filling.


Additional Cream Filling Ingredients:

4 cups powdered sugar sifted

2 Tablespoons nut milk

 
Method:

1. In a small bowl beat the remaining 2 ounces of the Vegan butter with the vegetable shortening until smooth. Add remaining vanilla extract. ( or cut and scrape one fresh vanilla bean pod * optional)

 

2. Once combine, add sifted powdered sugar and 1 tablespoon of the nut milk. Mix. Check constancy. If too dry, add the additional nut milk to form a thick cookie filling like paste. Set aside.

 
3. Once cookies are cooled, spread the filling on the bottom of half of the cookies and sandwich them with the other half. Slightly squeezing to completely sandwich.
Serve with ice cold nut milk. Or use to prepare Stephen Dimmicks ( from Glossie Girl ) Oreo Cookie Pancakes. Recipe here!

Variation to filling : For chocolate filling add 1/2 cup cocoa powder and 1 /2-2 Tablespoons of additional nut milk to the already blended creamed filling recipe.

Homemade Bacon-Maple Butter

Delicious on just about anything including a good grilled steak. Love this on my recipe for homemade pumpkin spiced flap-jacks, or extra toasty waffles. The best part about making this homemade bacon-maple butter, is that your entire house will smell like holiday ( Insert big, happy sigh.)

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Ingredients:

1/2 lb. unsalted butter, cut into approximately 1 inch pieces and frozen

4 strips of bacon, cooked crispy. (1 Tablespoon of fat reserved)

1 Tablespoon bacon fat ( optional )

1-1/2 cups grade A medium maple syrup

1/4 tsp. Kosher salt

Method: 

In a medium sized, 3-4 quart heavy bottomed,stainless-steel saucepan,rub the inside rim with 1/2 teaspoon of the butter. (This will help prevent the maple syrup from boiling over.) Add the Maple syrup to the sauce pan and cook without stirring on medium high heat until the syrup reaches 235”F Degrees on a candy thermometer. About 8 to 10 minutes. When the syrup begins to boil gently tilt the pan so the syrup covers the thermometer bulb to get an accurate reading.

Once syrup comes to temperature, remove from heat and add the frozen butter 1-2 pieces at a time. Make sure to stir constantly with a wooden spoon until each addition of butter has melted before incorporating more. Repeat until all the butter has been added.

Once all the butter has been incorporated, add the salt and the bacon fat.Stir to combine.

Pour the syrup into the bowl of a stand mixer, or use and electric hand mixer and beat with the paddle attachment on medium-high speed until cooled and lighter in color and about 10-15 minutes. Gently crumble, and fold in bacon bits until just combine or add before pressing for a smoother bacon texture.

Pour the bacon maple butter into clean mason jars, recycled food safe jars, or BPF free plastic containers. Allow to cool to room temperature. Seal air-tight and refrigerate. Can be stored up to, two weeks in the refrigerator or 6 months in the freezer.

 

Makes approximately 1 pint.

Variation : Add 1 teaspoon cinnamon, and for a spicy finish– add 1/4 teaspoon cayenne pepper. Or both! You decide.

 

 

10 Tried and True Suggestions to Make Cooking with Kids Fun…. (For Everyone!)

The kitchen is a terrific place to bond with children. Whether you’re planning to rustle up breakfast, or decorating cookies, you can create memories that will last a lifetime. Here are 10 super suggestions for making cooking with the kids fun for everyone!

Safety First– Kids need to understand the importance of safety. Teach young children to stay away from the hot stove, sharp knives, and other kitchen dangers. Every child loves to pour the milk and add the flour, so take a couple extra seconds to turn off the mixer and let them! Even better, do the mixing by hand when you can! That leads right into….

Cootie Protection– Good hygiene is an essential kitchen lesson to teach your kids. Make sure they understand the importance of washing their hands often, sneezing away from food, and to use clean dish cloths and cutting surfaces to avoid cross contamination. If you do it they will too!

The Simpler the Better– Kids love to dig in with both hands. Choose recipes that are easy, hand formed cookies are a fun start that keeps them involved.

Dont Watch the Clock– If the recipe says it takes 20 minutes to prepare count on 40 with kids in the kitchen. Plan accordingly and keep it fun. You and your child will have a much more enjoyable experience if you are not in a hurry, and the extra time is well spent when you consider those priceless memories and life skills!

Relax and have fun– There WILL BE funny shaped cakes, maybe a few egg shells in the batter. Take it all to heart and give praise often, even if it’s not perfect. This is a great time to share your own memories or even a baking secret. Shhhhhh!

Its Not Just About Cooking – The kitchen makes a fantastic classroom for kids. Learning to read and follow written directions is a very important lesson. Take advantage of showing them how fractions work in a recipe, how many minutes are in an hour when baking a cake, or the science in making a souffle rise, the educational opportunities are endless.

How to Answer Why? We all know thats a childs favorite question. Even if they don’t ask it you can provide all kinds of useful information. Explain why you need yeast in the bread, how baking soda works in cakes and cookies, and the differences between similar items like granulated sugar and confectioners sugar. Give them an opportunity to see, touch, and smell all the ingredients you are using in the recipe.

Food Safety – It’s important to teach kids how to care for food. Make kids aware of the bacteria that can live in food if not treated properly. Remind them that hot food should be kept hot (over 140 F) and cold food cold (under 40 F).

It’s OK to Use a Mix- The attention span of small children can be short to say the least. Using a mix can take less time, leave less room for error, and create less of a mess. Yes, this is one of those times where less can be more! Keep mixes handy for when time is of the essence. So what if its not made from scratch it was still time well spent!

Clean Up – Teach children that cleaning up is all part of the process. Do it as you go to keep a safe and sanitary cooking area. Remind them that no good chef leaves the kitchen until its clean.