If you’ve ever wondered if Oreos, those delicious world-famous cookies, can be possibly made at home then I definitely have good news for you. Yes, they can!
As I’ve recently learned they can be very easily prepared by baking simple cocoa cookies that are then sandwiched together with a delicious buttercream filling. So easy! And gooooood!
Would you like to give it a try?
Then I sure have all the necessary details ready for you…
Here’s all that we need.
1. To make the cookies, combine the butter and sugar in a large mixing bowl and beat on medium speed until light and fluffy. Then add the egg and vanilla extract and beat until well incorporated.
2. In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt.
3. Gradually add the dry cocoa mixture to the creamed mixture, beating on the lowest speed until the dry ingredients are just incorporated.
4. Divide the dough in half and shape into two discs. Wrap in plastic wrap and refrigerate for about 1 hour.
5. When the dough is chilled, preheat the oven to 350 °F (175 °C). Line two baking sheets with parchment paper and set aside.
6. Taking only one portion of the dough out of the refrigerator at a time, turn the dough out onto a lightly floured surface. Roll the dough to 1/8 – 1/4-inch (0.3 – 0.6 cm) thickness. Then, using a round cookie cutter (approximately 2 inches – 5 cm in diameter) cut out cookies and transfer them to the prepared baking sheets.
7. Bake the cookies for about 11 minutes, then transfer to a wire rack to cool completely.
I made a little heart indention into half of my cookies using a heart-shaped cookie cutter… just for fun. I used them as the ‘top cookie parts’ in my Oreos.
8. Once the cookies are cooled, prepare the filling. To do so, combine the softened butter, heavy cream, vanilla extract and salt and beat until combined. Add the sifted powdered sugar gradually, approximately 1/2 cup at a time, until the filling comes together.
9. Transfer the filling into a piping bag fitted with a round tip (I used a 0.2-inch – 0.5 cm tip).
10. Pipe the filling onto half of the cookies.
11. Top with the remaining cookies to form cookie sandwiches.
And here we have them – our very own homemade Oreos.
Have you noticed? Spring is just around the corner!
Actually, I think that here where I live (the heart of Europe) it is already here. It is amazing to feel the arrival of spring in the air. It’s marvelous, spectacular and gorgeous all combined. I just love it!
With this delightful feeling in my soul all I could think about lately have been colorful and bright projects – just like the one that I would like to show to you today. It’s Crochet Striped Easter Eggs In A Bowl. They are making me very happy.
If you’d like to make this project too, you can find all the necessary details and many many pictures in the pattern that I’ve put together for you. It can be found in My Own Pattern Shop or on Etsy.
They are one of the greatest human inventions, I believe :).
Not only do they look great, but because they are actually just circles with no end or beginning, they are in fact extremely comfortable to wear. You simply place them over your neck, twist and loop … and you’re good to go.
If you are tempted to make a crocheted version of an infinity scarf, then you can easily do so by following the instructions below…
To make the scarf you will need: yarn (I used worsted weight – Read Heart Lisa and Red Heart Bella; scrap yarn is really great for this project), a crochet hook (I used H – 5 mm), scissors, a yarn needle and a safety pin.
Abbreviations (US terminology): ch – chain stitch, Sl st – slip stitch, dc – double crochet stitch.
/with color A/ 230 chain stitches (leave about 12-inch/30 cm long tail in the beginning),
Note: By making 230 chain stitches you create a base for a rather long scarf that can be looped around the neck twice. If you would like to make a shorter scarf, you will need to start with a smaller number of chain stitches (I recommend 200 or less).
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