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.
No comments:
Post a Comment