HOMEMADE OREO COOKIES

There was a time in my life when I could eat an entire package of Oreo Cookies, Double-Stuff Oreos at that, and not even feel guilty about the gluttony that had taken place. I would start off with four or five Cookies and before I knew it, they would all be gone... along with a quart of Milk.  Ok, so that time in my life was just last week but I love Oreos!  What is it about that Chocolate Cookie sandwiching tasty Cream that we all love so much? I thought if I could make my own Homemade Oreo Cookies I just may find the answer and satisfy a sweet tooth I was having all in one. What resulted was a more adult tasting Cookie that was amazing in flavor with it's ever so deep dark Chocolate Cookies on the outside and a sweet velvety Vanilla Cream center. I started off eating just a few and before I knew it I had eaten them all. When you are Cooking The Amazing nostalgia only makes you more hungry.


Here is the recipe.




CHOCOLATE COOKIE

1 1/2 c  All Purpose Flour
1 c  Cocoa Powder
1 1/4 c  Brown Sugar, packed
1/4 t  Sea Salt, fine grain
1/2 t  Baking Soda
1 1/2  Sticks of Butter, softened
1  Large Egg
1 t  Vanilla Extract

VANILLA CREAM FILLING

12 oz  White Chocolate
6 0z  Heavy Whipping Cream
1 t  Vanilla Extract
1 c  Powdered Sugar



1. In a large bowl or the bowl of a KitchenAid, mix the Flour, Cocoa Powder, Brown Sugar, Salt and Baking Soda until well mixed. Use the best Cocoa Powder you can afford because it is the dominate flavor. But at the same time there is no need to fly to Paris to get a can of La Maison Du Chocolat Cocoa... after all, these are just Oreo Cookies wannabes! Just use a good quality Cocoa because you want this to taste amazing, right? (Ghirardelli is a good one.)

 2. Slightly beat the Egg. On low speed, mix in the softened Butter and add the beaten Egg then the Vanilla Extract. The dough will look dry and grainy at first then will quickly come together to form a ball. Mix for about 2 minutes until the ball stays together.

 3. Dump out the dough ball onto a large sheet of parchment paper or wax paper.

 4. Using your hands, form the ball into a long round log shape about 12 inches long and 2 1/2 inches thick. Roll it back and forth and even it up with your hands on the ends. It will look like a giant Tootsie Roll and kind of ...well, it looks very creepy... but secretly delicious!

 5. Use the parchment paper or wax paper and roll the log up smoothing it out and making it more round as you go with your hands. Then twist the ends tight and refrigerate for 1 1/2 hours until firm.

 6. Preheat your oven to 350 degrees 20 minutes before you take the log out of the refrigerator. Spray a Cookie sheet with Vegetable Oil Spray (like Pam) or line a Cookie sheet with parchment paper to be ready for your Cookies. Remove the log of Dough and unroll the parchment paper. Cut thin 1/8 th inch slices of Dough and space them 1 inch apart on the Cookie sheet.

 7. Bake at 350 degrees in the center of your oven for 12-13 minutes. Remove from the oven and allow to sit on the Cookie sheet for 4 minutes before you touch them or they will fall apart. Place them on a wire rack to cool completely for 1 hour so they crisp up.

 8. While the Cookies cool make the Vanilla Cream Filling. Place 12 oz of White Chocolate Chips or chopped White Chocolate from a bar into a large bowl. Heat Heavy Whipping Cream to a boil over medium heat and remove it as it begins to boil and pour the hot Cream over the White Chocolate, pushing as much White Chocolate below the surface of hot Cream as you can.

TIP: For Mint Cream Chocolate Cookies: Add a 1-2 teaspoons of Mint Extract for a Mint filling when you add the Vanilla in step 10.

9. Allow it to sit undisturbed for 5 minutes so the White Chocolate can melt. Then whisk until the Cream and White Chocolate come together. It will have a pearly color to it and will be thin and liquidy at first.

 10. Allow the mixture to sit on the counter for 1 1/2 hours to thicken. After it has thickened whisk in the Powdered Sugar and Vanilla Extract. It will be thick and spreadable.

 11. Place it in a piping bag with a small round tip or use a spoon and put about 1 teaspoon of the filling on the center of a Cookie then top it with another Cookie pressing down gently so the filling spreads to the edges but not out the sides. Store in a cool place in an air tight container. These are best eaten the same day and after they have set up for 1-2 hours for the crispest Cookies and best firmness and flavor of the Cream Filling. The Cookies may get soft when stored but are still good.

COPYRIGHT (c) 2011

BANANA PINEAPPLE FOSTER

I must admit I have never had the real Banana's Foster, even after several visits to New Orleans.  I came up with this recipe many years ago when I was in Kenya and cooking dessert for a group of people using what was at hand.  I had a huge sweet and juicy Pineapple. (If you have never had a fresh Pineapple picked right from the plant grown along the Equator, you are missing one of Nature's most incredible treats!)  And plenty of Bananas.  I thought I was inventing a new dessert having never heard of Banana's Foster at the time.  I didn't have Rum or Vanilla Ice Cream in Africa but I remember the sauce being thick, luscious and amazing and all of us licking our plates clean.  Real Banana's Foster does not have Pineapple in it so this recipe is with a tropical twist.  The aroma, as it cooks, becomes intoxicating as the Brown Sugar and Butter melt laced with Cinnamon.  Try serving this over French Toast or Waffles for breakfast on a special weekend morning.  You don't have to be in Africa to be Cooking The Amazing, just the desire to eat an amazing dessert.




Here is the recipe.





        1     Stick Butter
1 3/4 c  Dark Brown Sugar
        1 t   Vanilla Extract
        1 t   Cinnamon
        1 pinch  Sea Salt, fine grain
    1/4 c  Orange Juice
 1 1/2 c  Pineapple Chunks
        3     Bananas, sliced thick
        3 T Rum (optional)
 Vanilla or Coconut Ice Cream






1.  You can use canned Pineapple for this recipe but a fresh Golden Pineapple tastes 100% better.  If using fresh, remove the outer skin and eyes and cut Pineapple into large 1 inch chunks.  Drain from the juice if canned and measure out 1 1/2 cups.  Set aside.  Here's how to peel a Pineapple safely.

Place the Pineapple on it's side and slice off bottom to make a flat surface to stand it on.  Then cut off the top prickly leaves.

Stand the Pineapple up and carve the outer skin down all around.  Remove any "eyes" that are left.

Cut the Pineapple in half down the middle (longways) so that the core is exposed.

Split each half into half again and then cut out the hard inner core and discard it.

Cut each piece into inch chunks and place in a bowl to collect any juices.

2.  Over medium heat in a large pan, melt the Butter and Dark Brown Sugar, Vanilla, Cinnamon, Sea Salt, and Orange juice.  Stir well until the Brown Sugar is melted, about 4 minutes.  If using Rum, add it now and simmer 1 minute.  Watch for flames in your pan!

3.  Add the Pineapple chunks and any juice that collected in the bowl and simmer for 4 minutes.  The Sauce may begin to boil.  Stir well.

4.  Slice the Bananas thick and fold them into the sauce.  Carefully stir them in so they do not break up and simmer for just 2 minutes then remove from the heat and serve over Ice Cream or Pound Cake immediately.  Cooking the Bananas too long will make them mushy.

Try Banana Pineapple Foster over my Brioche French Toast for an amazing breakfast instead of Berries or for an Amazing dessert serve hot over my fresh baked Banana Bread Muffins!

COPYRIGHT (c)  2010

MOZZARELLA PESTO SALAD

Anything with fresh Mozzarella Cheese and Pesto in the same recipe has to be amazing.  There is just no way around it.  The key to making this Salad the best possible is to use fresh creamy Mozzarella, bright succulent Tomatoes and the best homemade Pesto.  Serve this Salad along side Lemon Grilled Chicken or on top of crisp garden Greens drizzled with Olive Oil and a dash of sharp White Wine Vinegar.  The best Mozzarella is the fresh stuff found at a good Italian Deli or a market that has a cheese monger.  For this recipe use the "Ciliegine" (cherry sized) Mozzarella stored in a brine for freshness.  Whole Foods is a national market that carries fresh Mozzarella.   This simple recipe is packed full of complimentary flavors and textures the make Cooking The Amazing worth every bite!

Here is the recipe.

1 c  Pesto, fresh prepared

1 lb.  Fresh Mozzarella Cheese, ciliegine size

2 c  Cherry Tomatoes, halved

1/4 c  Red Onion, diced medium

1/2 t  Sea Salt, fine grain

1 t  Black Pepper, fresh ground

3 oz.  Pine Nuts, toasted (OPTIONAL)

2 c  Cooked Pasta (OPTIONAL SEE BELOW)

1.  For my Pesto recipe click here.   Use 1 c of freshly prepared Pesto for this recipe.

2.  Drain the balls of Mozzarella from the brine and place in a large bowl.  Do not wash or dry them off but drain as much of the brine off as possible.

3.  Cut the Cherry Tomatoes in half and fold them gently into the bowl of Mozzarella.

4.  Dice the Red Onion medium dice and add to the bowl with the Sea Salt and Black Pepper. 

5.  Add the prepared Pesto and fold all ingredients well.  Taste and adjust the Salt and Pepper as needed.  Serve immediately at room temperature or chill in the refrigerator and serve cold.

6.  Sprinkle the top, just before serving, with toasted Pine Nuts as an option.   Click here to see how to toast Pine Nuts in the Pesto recipe.  Or fold in 2 cups of cooked Pasta such as Rotini for an amazing Pasta Salad.  If you are adding Pasta be sure to add 3/4 c more of fresh Pesto.

COPYRIGHT (c) 2010

HAM & CREAM CHEESE APPETIZERS

These easy to make Ham and Cream Cheese Hor d'oeuvres are a blast from the past.  (Yes, I had to Google how to spell Hor d'oeuvres.)  My mom would make these for parties and family get togethers and they would always be the first to be eaten.  The recipe has only three ingredients and is so easy that you will not believe how good they taste.  Place them on a platter of snacks with Cheeses and Crackers or Vegetables with Dip or toss into a Salad of mixed Lettuces and Tomatoes and serve it with dinner.  Asparagus spears can be substituted for the Green Onions for a more mild and sofisticated taste.  The salty Ham is complimented by the Cream Cheese and sharp Green Onion in the middle in a visually appealing spiral.  The party is about to start and you will be ready because you are Cooking The Amazing.

Here is the recipe.

1  8 oz. Package Cream Cheese

8  Green Onions or Asparagus Spears

8  Slices of Smoked Ham

Makes approx. 32

1.  Set the Cream Cheese out to soften at room temperature.

2.  Use Smoked Ham from the deli counter that is sliced thick.  Thin shaved Ham will not work and will tear as you spread the Cream Cheese.

3.  Cut your Green Onions into the length of your Ham slices, removing the root tips and also cutting the green tops the same size as the Onion part.



4.  If you are using Asparagus, cut the tough ends off the Asparagus then blanch them for 4 minutes in Salty boiling water.

5.  Immediatly put the blanched Asparagus in an Ice Water bath for 30 secs to stop the cooking and lock in the bright green color.  Blot with papertowel and allow to drain on the papertowels until dry.

6.  Spread the softened Cream Cheese almost to the edges of the Ham about 1/8th of an inch thick.

7.  Roll the Green Onions and the green tops or Asparagus tightly in a log.  The Green Onions or Asparagus will stick out the ends.

8.  Place the rolled Ham logs into a zip lock bag and refrigerate for 1 hour.  After the Cream Cheese has hardened cut the ends off the Ham logs.  These are the cook's quality control samples to make sure they taste good!  Using a very sharp knife cut the Ham logs into 1 inch slices using minimal pressure so you do not smash them as you cut.  Wipe the knife frequently between cuts so the Cream cheese does not smear on the sides for a nicer appearance.  Cover tightly and refrigerate or serve immediately

COPYRIGHT (c) 2010

STUFFED MUSHROOMS

Stuffed Mushrooms have always been a favorite appetizer when going out for dinner but they are easy to make at home.  I like them when they are stuffed to the max with flavor and very Cheesy.  They secret to really good homemade Stuffed Mushrooms is avoiding sogginess by cooking the Mushroom caps before stuffing them and releasing all the natural Water they hold.   The Italian Sausage adds a spicy lift to the creamy Cheeses and just a hint of Garlic brings it all together to make the perfect starter before dinner or appetizer for your next holiday party.   You could also serve it as a side dish to Butter Roasted Chicken.  Make a lot of them because when you are Cooking The Amazing these delicious Stuffed Mushrooms won't last.

Here is the recipe.

20  Large White Button Mushrooms

1 lb.  Mild Italian Sausage

2 T Olive Oil (if needed see below)

1  Small Yellow Onion, diced small

2  Cloves Garlic, minced fine

2 T  Olive Oil
4 oz.  Cream Cheese, softened
3 T  Sour Cream
2 t  Worcestershire Sauce
2 t  Dried Oregano
2 t  Dried Thyme
1 c  Fresh Sour Dough Bread Crumbs
1/2 c  Grated Parmesan Cheese
1 c  Shredded Sharp Cheddar Cheese, divided
1 t  Sea Salt, fine grain
1 t  Black Pepper, fresh ground


1.  Preheat the oven to 400 degrees.

2.  Clean the Mushrooms.  The Mushrooms should be wiped off using a dry kitchen towel and never placed under running water or they will absorb the water and be soggy later.

3.  Using a spoon, carefully scoop out the stem preserving the cap to make a well for stuffing later.  Set aside.

 4.  In a large pan over medium heat cook Italian Sausage until browned and cooked through.  Leave in chunks.  Place the cooked Sausage in a large mixing bowl.

 5.  Leave any fat left from Sausage in the pan to equal approx. 2 T.  If there is not enough Sausage fat add Olive Oil as needed to equal 2 T fat.  Over medium heat saute the Mushroom caps, scooped out side down, for 4 mins then flip and saute on the other side for 4 mins.  keeping the Mushroom caps well spaced to prevent steaming.  This will cook out a lot of the moisture prevent a soggy stuffed Mushroom cap.

6.  As the caps saute you will notice the scooped out section will fill will water.  Once they have sauteed for 4 minutes on the other side place them scooped side down on paper towels to drain off the liquid while you saute the Onions and Garlic.

 7.  Chop the Onion into small dice and finely chop the Garlic.  Saute the Onion until translucent then add the Garlic and saute for 1 minute being careful not to burn the Garlic.  Once cooked place in the mixing bowl with the cooked Sausage.

8.  In a small bowl add the Cream Cheese, Sour Cream, Worcestershire Sauce, Oregano and Thyme and mix well with a spoon.  Scoop into the bowl with the other ingredients.

9.  Grate fresh Sour Dough Bread (or another type of white Bread) to equal 1 c and place into the bowl with the 1 c grated Parmesan Cheese, and add only 3/4 of the grated Sharp Cheddar Cheese (the rest will be used as a topping) and Salt and Pepper and mix all well together using a large spoon. 

 8.  Using a large spoon scoop the mixture into the wells of the Mushroom caps packing in well and mounding on top.  Place spaced apart on an ungreased baking sheet.  Sprinkle the last 1/4 of the Sharp Cheddar Cheese on top, pressing in with your fingers to make it stick if needed.

 9.  Bake at 400 degrees for 12-15 minutes until the tops begin to brown.  Then switch the oven to broil and broil for 1-2 minutes until the tops become a deeper brown and bubbly.  Watch closely, it can burn quick while broiling.  Remove and allow to rest for 3 minutes before serving.  Caution!  They are very hot but very delicious!


COPYRIGHT (c)  2010