Oreo Cookie Strikes Again

Another Sunday - another batch of cookies - another recipe from Spencer Lawson here on SMALL KITCHEN SWEETS this batch was made by Miss Bee.

Oreo Style Cookies

1 cup vegetable shortening (we tried butter flavor this time)

1 cup brown sugar
1 cup white sugar
2/3 cup Black Cocoa Powder
1/2 cup hot water
2 tsp vanilla extract
3 eggs
2 tsp baking soda
1 tsp kosher salt
4 1/4 cups flour
Cookie crumbs/sprinkles/candy for decoration (optional)

Cream Cheese Frosting
2 sticks unsalted butter (slightly cold)
2 8oz packages cream cheese (slightly cold)
6 cups powdered Sugar
2 tsp vanilla extract
2 tsp kosher salt

Preheat oven to 350 degrees Fahrenheit.

Using a stand mixer fitted with a paddle attachment or a hand mixer, cream shortening and sugars together on medium-high speed for 5-7 minutes. The mixture will be light and fluffy and the sugar should be mostly dissolved. Add black cocoa powder and mix again to combine. Add hot water and extracts. Mix thoroughly.

Add eggs one at a time. Once mixed, add baking soda and salt. Mix thoroughly.

With the mixer off, add all of the flour. Pulse the mixer to incorporate. Then let the mixer run on medium-high speed for about 60-90 seconds to ensure the dough has fully come together. Turn mixer off.

Portion out large scoops of dough (2.5 - 3 oz). Place the balls of dough on a sheet tray and let them chill in the freezer for at least 10 minutes. You will bake them right out of the freezer which helps them stay fluffy and not spread out too much!

Bake for 12-14 minutes. (I usually rotate the pan halfway through baking.) The cookies will look slightly doughy, but don’t worry – they will continue to bake on the hot tray.
Cool for 10 minutes or until firm, then remove cookies to a cooling rack.

For extra flair, use a round cookie cutter to scoot each Oreo cookie into a perfect circle IMMEDIATELY after taking them out of the oven.

*Cream Cheese Frosting - we cheated and used store bought
In the bowl of an electric mixer, fitted with the paddle attachment, add butter and cream cheese. Mix together for about 5 minutes, until light and fluffy.
Add half of the powdered sugar (about 350 g) and mix for 1 minute. Scrape down the sides.
Add remaining powdered sugar, salt, and vanilla extract. Mix for 1 minute.
Switch to the whisk attachment and whip the frosting for 3-4 minutes.
Place bowl of frosting into the fridge for about 20 minutes (it will be quite runny and you need to do this step in order to pipe it on to the cookies)

Transfer frosting to a piping bag fitted with a large round tip. Pipe frosting on to cookie in either a round or zig zag pattern.
Sprinkle cookie crumbs, sprinkles, or other candy on to the top.

Sprinkle Cookies!

 I don't like to bake. I'm not good at it. It's way too precise for me. Until about the last year or so - I've sailed smoothly through by catering to my kids sugar needs with store bought cookies.

2 of my teenaged daughters LOVE to bake and have been asking to make cookies, cakes, brownies, etc. So - I've researched, bought the right equipment (to a point) and they have enjoyed making everything they want!

I saw this recipe on our local news station so we had to try it at home - we were not disappointed!!! These were a HUGE HIT! For the record Miss M made these.

I really recommend reading his original post in it's entirety!!! So many good tips and tricks - especially for beginning bakers. You can find this original post here on SMALL KITCHEN SWEETS

SPRINKLE COOKIES!!

1 cup vegetable shortening
1 cup brown sugar200 g / 1 cup white sugar
4 tbsp hot water
1 tsp almond extract
2 tsp vanilla
3 eggs
2 tsp baking soda
1 tsp baking powder
1 tsp salt
4 1/4 cups flour
About 1 cup white chocolate chips
About 1/2 cup rainbow Jimmy sprinkles ( I always add more)

INSTRUCTIONS:

Preheat oven to 350 degrees Fahrenheit.
Using a stand mixer fitted with a paddle attachment or a hand mixer, cream shortening and sugars together on medium-high speed for 5-7 minutes. The mixture will be light and fluffy and the sugar should be mostly dissolved. Add hot water and extracts. Mix thoroughly.
Add eggs one at a time. Once mixed, add baking soda, baking powder, and salt. Mix thoroughly.
With the mixer off, add all of the flour. Pulse the mixer to incorporate. Then let the mixer run on medium-high speed for about 60-90 seconds to ensure the dough has fully come together. Turn mixer off.

Add white chocolate chips and sprinkles. Pulse mixer gently and then mix on high speed for 30 seconds, scraping the sides if needed.

Portion out large scoops of dough (he uses a 3 oz portion scoop - I could only find a 2.5 oz). Place the balls of dough on a sheet tray and let them chill in the freezer for at least 20 minutes. You will bake them right out of the freezer which helps them stay fluffy and not spread out too much!

Bake for 12-14 minutes. (I usually rotate the pan halfway through baking.) The cookies will look slightly doughy, but don’t worry – they will continue to bake on the hot tray.
Cool for 10 minutes or until firm, then remove cookies to a cooling rack.

*For extra flair, use a round cookie cutter to scoot each Funfetti cookie into a perfect circle IMMEDIATELY after taking them out of the oven. WE USED THIS TRICK - AND EVERYONE WHO CAME OVER FOR DINNER THOUGHT THEY WERE STORE BOUGHT BC THEY LOOKED SO PERFECT!!

Alfredo Sauce

Welp - I went to look up my recipe for alfredo sauce and waddya know? It's not there!! I wanted to make Pasta Primavera - but I can't use Alfredo Sauce from a jar bc my son is allergic to eggs. So...

Alfredo Sauce
4 t chopped or minced garlic
2 t diced shallots
1 1/2 c chicken stock
2 c heavy whipping cream
1 c grated parmesan
4 oz cream cheese
salt and pepper

*I am PARANOID about burning garlic - so I always make sure not to put myself in a position to...

Add chicken stock to warm pan. Allow to heat up a bit. Add garlic and shallots. Add heavy cream 1 cup at a time. Add grated parmesan and allow cheese to melt. When that has come up to temperature, add cream cheese - 2 oz at a time. Allow it to melt and incorporate before adding the second one. Add salt and pepper to taste.

In this case - I steamed a bunch of veggies in the microwave, and cooked pasta according to package directions on a separate burner. Once everything was ready - I added the veggies to the sauce - making sure to coat them completely - then added the fettucine. Smiles all around.

The Perfect Pork Chop

The Perfect Pork Chop

Arrange a rack in the middle of the oven and heat to 400°F. Place a large oven safe skillet (the gray cast iron) in the oven to heat as well. While the oven heats, prepare the pork chops.

Season the pork chops. Remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then season with salt, pepper and garlic powder.

Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Turn on a vent fan or open a window.

Place the pork chops in the hot skillet - don't overcrowd (3). You should hear them immediately begin to sizzle. Sear until the bottom of the chops are golden-brown, about 3 minutes.

Flip the chops and transfer to the oven. Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 3 to 7 minutes - we like ours closer to 3 minutes.

Rest the chops. Tent loosely with foil and let the chops rest for at least 5 minutes before serving

Beautiful Roasted Spring Carrots

These were beautiful and delicious when they came straight out of the oven. I will definitely make them again. 

Beautiful Roasted Spring Carrots

1 1/2 pounds medium carrots (about 12 carrots), halved lengthwise with the green tops still on
3 tablespoons unsalted butter
3 tablespoons dark brown sugar
2 tablespoons honey
3 tablespoons chopped fresh mint leaves, plus more for garnish
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the carrots on the baking sheet.
In a small saucepan, melt the butter over medium heat. When the butter has melted, remove the pan from the heat. Add the brown sugar and honey, and stir to combine.
Pour the butter mixture over the carrots. Sprinkle with the mint, salt and pepper. Toss to combine. Roast the carrots until tender and lightly golden, 20 to 25 minutes. Transfer to a platter and garnish with fresh mint.

Brussels Sprouts Mash Up

YEAH!!! After a LONG lockdown due to COVID-19 we can finally see the light at the end of the tunnel! More than half of our extended family members have the antigens against the virus because they had it, or have been vaccinated or have appointments to be vaccinated within the next 2 weeks! WE ARE THRILLED!!! 

I am hosting Easter dinner at my home - and luck would have it - the weather has been beautiful and is supposed to continue to be through the next several days - so we are able to eat outside in our back yard. My sister in law and I are collaborating and as we spoke today - she said it perfectly "I am WAY TOO excited about this!"

She is doing the ham and the salad. I (well - WE) are doing the Ham Sauce, Rolls, Brussels Sprouts and Mashed Potatoes. 

I didn't link a Brussels Sprouts recipe because I'm doing a mash-up. My 18 year old son (YES! I said 18! I have an actual adult son!!) requested Brussels Sprouts specifically for this dinner. I was shopping when he called with his request and I said "there isn't another kid that would request Brussels sprouts - other than your sisters" and everyone within ear shot turned to look at me. If that isn't a testament to how good they can be - I don't know what is!!

My mash up is going to be these 2 tried and true recipes - Tina's Sprouts and Ina Garten's Roasted Sprouts  HERE'S my plan...

Mash-Up

4-5 lbs Brussels sprouts, 2 1/2 lbs halved  1/2 lbs shaved on your mandolin on the thinnest setting

3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 lb uncooked bacon, cut into bite sized pieces

Preheat oven to 400 degrees F. Halve the sprouts, cut off the brown ends and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 20 minutes (or more depending on your oven), until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt.

Put the sprouts in to bake and start the bacon in a sautee pan until nice and crispy. Remove with a slotted spoon. Fry the shaved sprouts in the bacon fat until almost tender. Mix the bacon, bacon fat and shaved sprouts with the roasted sprouts.

My plan is to do this as close to dinner time as possible. I plan to serve them on a ceramic plate kept warm on my electric buffet server.

Crossing my fingers - and licking my lips!!

I'll be posting updates on how things went - if I tweaked anything - and pictures FOR SURE!!

*I wrote my tweaks into the recipe above... AND... there's a bit of a story to tell - so check out the next post - Hosting Easter Dinner - what NOT to do! YIPES!!