Oreo Stuffed Peanut Butter Cookies

1 cup (2 sticks) unsalted butter
1 cup peanut better
1 cup white sugar
1 cup packed brown sugar
2 large eggs
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon baking soda
1 package of regular oreo cookies (not double stuffed)

In a large bowl, cream together the butter, peanut butter, and both sugars until smooth.  Add eggs one at a time, making sure each is fully mixed in.

In a medium bowl, stir together the flour, baking powder, salt, and baking soda.  Slowly stir in flour mixture, 1/3 at a time until completely incorporated.  Refrigerate dough for 1 hour.

Preheat oven to 375°F.  Line two baking sheets with parchment paper.

Place 1 tablespoon of cookie dough on top of an Oreo cookie and a second tablespoon underneath.  You want just enough dough to cover the Oreo so that your chocolate to peanut butter cookie ratio is equal.  Gently press the dough down around the Oreo, sealing the cookie dough edges together so that no Oreo shows through.  Transfer the cookie to a prepared baking sheet and repeat leaving about 1/2 inches between each cookie.

Bake for 8-11 minutes or until cookies have just started to brown around the edges.  Do not over bake!!!  Cool on baking sheet for a few minutes, then transfer to a cooling rack.  Store in airtight container.....ENJOY!!

Chocolate Chip Cannoli Cupcakes

BY FAR my favorite cupcake I have made yet!

Vanilla Cupcakes:

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
2 cups sugar
1 cup oil
2 teaspoons vanilla extract
1 cup sour cream

Preheat the over to 350°F.  Line regular sized cupcake pans with 24 liners
Sift the flour, baking powder, baking soda, and salt in a bowl, set aside.  in a mixing bowl fitted with a whisk attachment, beat the eggs and sugar until light in color and fluffy. Scrape down sides of the bowl.  Add the oil and vanilla, mix until incorporated.  Add the sour cream.  Mix until just blended in.  Add the dry ingredients to the wet mixture, and mix until just blended.  Fill the cupcake liners 3/4 of the way full with batter and bake until golden brown and the center springs back up.  About 18-20 minutes.  Cool completely.

Chocolate chip Cannoli cream filling:

16 ounces whole milk ricotta cheese

3/4 cup confectioners' sugar (powdered sugar)

1/2 teaspoon vanilla extract

1/2 cup mini semisweet morsels

In a mixing bowl fitted with the whisk attachment, beat the ricotta cheese, confectioners' sugar, and vanilla on medium speed for 5 minutes.  Stir in the mini morsels.  With a cupcake injector--stick tip into middle of cupcake and squeeze throughout.

Fresh whipped cream frosting:

2 cups heavy whipping cream

1/4 cup sugar

1 cup mini semisweet morsels, for garnishing

(I also add about 1 teaspoon vanilla to mine)

Beat the cream and sugar together in a mixing bowl fitted with a whisk attachment until the cream is whipped and as thick as frosting.  Put in a decorators bag with desired rip and frost cupcakes.  Top with mini chips.......ENJOY!!!!

Homemade Oreo Cookies

So there are two different ways to make these.  I make mine from scratch but I will post both ways on here and you can decide what one you want.  They both taste the same but I just love all homemade stuff a lot better than boxed stuff.

From Scratch

1 1/4 cups flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons unsalted butter at room temp
1 large egg
Preheat oven to 350° F

Mix everything into a large bowl until all the way combined.  Roll into marble sized balls.  Place on cookie sheet and flatten with palm of hand or bottom of a cup.  If you want a perfectly round cookie you can use a small circle cookie cutter.  Bake for 6-8 minutes.  Just depends on what you are in the mood for, soft cookies like oreo cakesters or hard ones like the real oreos.  Let cool.  Match up the cookies by size and frost the middle.

FROSTING:

1/4 cup shortening
1/4 cup unsalted butter softened
2 teaspoons vanilla extract
2-3 cups powdered sugar

Combined shortening and butter together until well mixed and creamy.  Add vanilla (or butter flavoring if you want a more butter cream taste) and powered sugar a little at a time until you get he right consistency for frosting and the taste you like.


Out of the box Oreo Cookies

1 devils food cake mix
1/2 cup shortening
2 large eggs

Combined and make the same as above and bake at 350°F for 6-8 minutes.
Frost with any flavor tub frosting!  ENJOY