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National Oreo Cookie Day: Delicious Oreo dessert recipes to try at home

National Oreo Cookie Day: Delicious Oreo dessert recipes to try at home

On this day (March 6) in 1912, around 111 years back, Oreo cookies were first introduced by National Biscuit Company (Nabisco) and since then its popularity across the globe has only been rising. There are many versions of this cream cookie which has both the slightly bitter taste of chocolate and the creamy and satisfying sweetness of its filling. Enjoyed on its own or used in several recipes from cheesecake to milkshake topping, Oreo cookies have been winning hearts of many. There is an endless variety of Oreo desserts one can make on a lazy day with minimum effort. National Oreo cookie day is celebrated every year on March 6 to celebrate the birth of this delicious cookie. (Also read: National Pistachio Day: 5 healthy and delicious pistachio recipes to try)

On this occasion Abhijeet Bagwe, Executive Chef, Novotel Mumbai International Airport shares two easy-to-make Oreo recipes you can make at home.

1. Oreo Brownie Recipe

Ingredients

4 ounces unsweetened chocolate; coarsely chopped

¾ cup (12 tablespoons) butter

1 ¾ cup sugar

3 eggs

1 teaspoon pure vanilla extract

¼ teaspoon fine sea salt

1 cup all-purpose flour

12 Oreos, chopped

Method of making

• Preheat oven to 350°F. Line an 8×8-inch baking pan with foil and spray with non-stick cooking spray.

• Microwave chocolate and butter in a large bowl at medium (50{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} power) for 3-4 minutes or until butter is melted.

• Whisk until chocolate is melted. Whisk in sugar until fully blended, then whisk in eggs one at a time, then vanilla and salt. Gradually add flour and stir until just combined. Fold in 12 chopped Oreo cookies.

• Spread batter into prepared pan. Bake for 30 minutes; do not over bake.

• Remove to cooling rack. Allow to cool completely before cutting.

• Garnish with 70{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} dark chocolate cream and oreo cookies with flash of gold leaf.

2. Oreo Tiramisu Recipe

Ingredients

18 Oreo cookies

3/4 cup heavy whipping cream

1 tbsp. instant espresso

1/2 cup milk

1/2 cup powdered sugar

1 tub (8 oz.) mascarpone cheese

1/2 tsp. vanilla

Method of making

• Reserve 6 cookies for later use. Process remaining cookies by chopping it coarsely or crushed; set aside.

• Add espresso powder to milk; stir until dissolved.

• Whisk whipping cream and sugar in medium bowl with mixer on high speed until stiff peaks form; spoon into separate bowl.

• Beat mascarpone and vanilla in medium bowl with mixer on medium speed until blended. Gradually beat in espresso mixture. Fold in whipped cream.

• Spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe small amount of the mascarpone mixture into martini glasses; top with some of the cookie crumb mixture.

• Repeat layers. Garnish with reserved cookies and dust the coco powder on top.

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A recipe for Jamaican gizzada cookie bars that is loaded with coconut

A recipe for Jamaican gizzada cookie bars that is loaded with coconut

Jamaican Gizzada Cookie Bars

Active time:45 mins

Total time:1 hour 45 mins

Servings:Makes 20 bars (one 8-inch square slab)

Active time:45 mins

Total time:1 hour 45 mins

Servings:Makes 20 bars (one 8-inch square slab)

Comment

When I was diagnosed with latent autoimmune diabetes in adults, the first thing a dietitian told me was that I wouldn’t be able to eat baked goods much anymore. I’m pretty stubborn, so it led me to find alternatives that would allow room for sweet treats.

Learning to bake with sugar substitutes has become a joy, and making delicious, blood sugar-friendly recipes such as my Jamaican Gizzada Cookie Bars has always been important to me. I know firsthand that living with diabetes doesn’t mean a life of bland foods.

13 holiday cookie recipes to bring color and joy to the season

I grew up eating gizzada, and it was one of the first dessert recipes my mother taught me to bake. When she passed away a few months ago, I was grateful to be working on this recipe — it gave me a way to remember our times in the kitchen making these little pastries.

The aromas of coconut, cinnamon, allspice, nutmeg and butter filled my kitchen and instantly unlocked some core memories — like my mom at the stove making the filling and me on pastry duty at our kitchen island with messy fingers and a tiny face dusted in flour. My mom and I didn’t bake together often, but making gizzada is one of those memories from my childhood that I’ll cherish forever now.

In Jamaica, gizzada is also called a “pinch-me-round” because this spice-forward pastry is usually made with the filling baked in a tiny crimped pastry shell. But even nostalgia deserves a twist sometimes.

For this recipe, I swapped out the pastry shell in favor of a shortbread crust made with almond flour and all-purpose flour. The extra fat in the almond flour helps slow blood sugar spikes, but also makes for a crumbly and nutty shortbread.

As for the filling, the traditional is too good to change, but I did swap regular brown sugar for Truvia Sweet Complete, a stevia-based alternative. It lowers the sugar content for those watching blood glucose.

Jamaican Gizzada Cookie Bars

While this recipe is designed to be a better option for those with diabetes, it does contain some added sugar and carbohydrates. We have included the nutrition data to help you decide how it might fit into your diet. Please consult a medical professional for guidance if you have questions or concerns.

These cookies are quite sweet, so we cut them into small pieces.

Be sure to use unsweetened coconut or your filling will be unpleasantly sweet and you’ll greatly increase the sugar content.

Because of the almond flour in the shortbread, it’s important to wait for the bars to cool completely before slicing into them. This shortbread is hearty, but when warm, it’s delicate and crumbly.

Storage: Refrigerate the bars in an airtight container between layers of parchment for up to 1 month, or freeze for up to 3 months.

Where to Buy: Truvia Sweet Complete sugars are available at some grocery stores and online.

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  • Nonstick cooking spray
  • 3/4 cup (94 grams) all-purpose flour
  • 1/4 cup plus 2 tablespoons (38 grams) confectioners’ sugar alternative, such as Truvia Sweet Complete or Swerve
  • Rounded 1/4 teaspoon fine salt
  • 3/4 cup (86 grams) almond flour or meal
  • 6 tablespoons (3/4 stick/85 grams) unsalted butter, softened
  • 3/4 teaspoon vanilla extract
  • 2 cups (6 ounces/170 grams) unsweetened shredded coconut (preferably not finely shredded)
  • 1 1/2 cups (360 milliliters/430 grams) cream of coconut, such as Coco Real brand
  • 1/2 cup (95 grams) packed brown sugar substitute, such as Truvia Sweet Complete or Swerve
  • 2 tablespoons unsalted butter
  • 1 tablespoon vanilla extract
  • 1 teaspoon fine salt
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg

Make the shortbread: Position a rack in the middle of the oven and preheat to 350 degrees. Spray an 8-inch square baking dish or pan with nonstick cooking spray, then line it with two crisscrossed pieces of parchment paper long enough to have a generous overhang on all sides.

Set a mesh sieve over the bowl of a stand mixer or, if using a hand mixer, a large bowl. Into it, sift together the all-purpose flour, confectioners’ sugar alternative and salt to remove any lumps. Whisk in the almond flour or meal and break up any clumps. Add the butter and vanilla. Using the paddle attachment of the stand mixer or a hand mixer, beat on low until the ingredients start to come together and resemble sand in texture, then increase the speed to medium and beat until the dough comes together in larger clumps, about 3 minutes.

Transfer the dough to the baking dish and press it into an even layer, pushing it slightly up the sides of the pan at the edges. Using the tines of a fork, dock the dough all over to allow any steam to escape. Bake for 15 minutes, or until the dough is golden around the edges and mostly pale, but dry in the center.

Remove from the oven and let cool on a wire rack; keep the oven on.

Make the topping: While the shortbread bakes, in a wide skillet over medium heat, toast the shredded coconut, stirring often, until it turns a light golden color, 5 to 7 minutes. (Pay attention, as it can scorch quickly.) Remove from the heat and transfer to a bowl.

Return the skillet to medium heat and add the cream of coconut, brown sugar substitute, butter, vanilla, salt, ginger, cinnamon, allspice and nutmeg, stirring until the sugar substitute dissolves. Bring the mixture to a simmer and cook, stirring constantly, until it thickens, 5 to 7 minutes. Remove from the heat and stir in the toasted coconut.

Pour the topping over the shortbread, spreading it in an even layer with an offset spatula. Return the pan to the oven and bake for 18 to 20 minutes, or until the filling is bubbly all over and fragrant. The filling will be slightly wobbly in the center but will set as it cools — better to under- than overbake, to keep the bars soft.

Let cool on a wire rack for 30 minutes, then refrigerate for at least 2 hours so the slab can set. Remove the pan from the refrigerator and use the parchment overhang to transfer the square to a cutting board. Slice the bars into 16 to 20 pieces with a sharp knife and serve.

Calories: 221; Total Fat: 15 g; Saturated Fat: 11 g; Cholesterol: 12 mg; Sodium: 159 mg; Carbohydrates: 31 g; Dietary Fiber: 2 g; Sugar: 13 g; Protein: 2 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From Mila Clarke Buckley of the blog Hangry Woman.

Tested by Jim Webster and Becky Krystal; email questions to voraciously@washpost.com.

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Pudding cookie recipe has an out-of-this-world name: Martian droppings : NPR

Pudding cookie recipe has an out-of-this-world name: Martian droppings : NPR

Allison Stines holds a photo of her family while she eats a family-favorite cookie: Martian droppings.

Allison Stines/Collage by NPR


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Allison Stines/Collage by NPR

Allison Stines holds a photo of her family while she eats a family-favorite cookie: Martian droppings.

Allison Stines/Collage by NPR

All Things We’re Cooking is a series featuring family recipes from you, our readers and listeners, and the special stories behind them. We’ll continue to share more of your kitchen gems throughout the holidays.

Growing up in Louisville, Ky., Allison Stines loved Christmas Eve. It was the day when all of her extended family would come to town and gather for a massive dinner party that her mom hosted. Her mom would make tons of food and cookies, including divinity, forgotten cookies, no-bake cookies and Martian droppings.

The Martian droppings got their unique name from one of Stines’ older brothers, who associated the color from the Jell-O pudding mix with the fictional inhabitants of the planet Mars.

“We would get pistachio pudding, and it becomes bright green, kind of like Martians,” Stines said. “You know, basically they’re Martian poop … but we call them droppings because that sounds a little bit better than calling them Martian poop.”

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Despite the name, Stines promises these are quirky, delicious pudding cookies — a family favorite that she holds close to her heart today.

“They just remind me so much of home and being young and just able to spend time with your family,” said Stines, who still lives in Louisville. “Now that we’ve gotten older, you know my siblings have all moved away except for my sister. And then my mom, she passed away in 2015.”

Stines said she has tried to carry on her mom’s cookie-making extravaganza.

“It’s just something special. I think after my mom passed away … these traditions mean so much more to me than they used to,” she said.

Today, Stines’ children get excited when they see her pull out the Bisquick and the pistachio pudding mix, she said. The appreciation for Martian droppings has also reached beyond her family. Both her and her husband’s co-workers all love the cookies, and they’ve become a staple at the family’s holiday drive-by.

Stines and her family load up their house with lots of lights and approximately 40 inflatable lawn decorations before telling her friends to come by.

Traveling for the holidays? 7 tips to help you keep your cool

“We pass out cookies … my mom’s famous Christmas cookies and other things that she would make,” Stines said. “But everybody is always like, where are those Martian droppings?”

Martian Droppings (Pudding Cookies)

Recipe submitted by Allison Stines
Louisville, Ky.

Ingredients

  • 1 3.4 ounce package of pistachio-flavor instant pudding (Jell-O brand preferred)
  • 1 cup all-purpose biscuit mix (Bisquick preferred)
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 tablespoon of water if needed (adjust amount if needed)

Directions

Mix dry ingredients. Add oil, egg and water (if needed). Mix well.

Drop by small cookie scoop onto a cookie sheet 2 inches apart.

Bake at 375 degrees for 8-10 minutes, checking on the cookies often. Enjoy!

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A recipe for a single chocolate chip cookie solves emergency needs

A recipe for a single chocolate chip cookie solves emergency needs

Single-Serving Chocolate Chip Cookie

Energetic time:15 minutes

Whole time:30 mins

Servings:1 (will make 1 large cookie)

Energetic time:15 minutes

Total time:30 minutes

Servings:1 (will make 1 huge cookie)

When you need practically nothing other than a heat chocolate chip cookie, here’s a swift and effortless recipe that tends to make just the ideal selection: just one.

It is a significant, indulgent handle, while, so I will not fault you for sharing, but I also wouldn’t blame you for retaining it all to yourself. (I break up it various ways with colleagues when testing!) No matter, this photo-best cookie from “Great British Bake Off” winner Edd Kimber will be on your plate in about 50 percent an hour.

Dessert for a person? 5 ideas for compact-batch baking pleasure.

The chilling time is optional, but if you desire a thick, chewy cookie, we remarkably suggest it. Unchilled dough will bake up thinner and a little crispy.

The quantities are so small listed here and the recipe is so forgiving that you really don’t need to have to get worried about weighing your substances. It is also the best tiny bake for your toaster oven. Come to feel free of charge to improve the include-ins to your option of chocolate or nuts.

Single-Serving Chocolate Chip Cookie

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  • 1 tablespoon unsalted butter, melted and somewhat cooled
  • 1 tablespoon light-weight brown sugar
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons milk
  • 3 tablespoons all-function flour, furthermore extra as necessary
  • Pinch baking powder
  • Pinch baking soda
  • Pinch great salt
  • 2 tablespoons approximately chopped dark chocolate
  • Flaky sea salt, for sprinkling (optional)

Placement a rack in the middle of the oven and preheat to 350 degrees. Line a rimmed baking sheet (any size, but a quarter- or eighth-sheet is excellent) with parchment paper.

In a tiny bowl, blend the butter, gentle brown sugar and granulated sugar and stir with a spatula until eventually very well mixed. Pour in the milk and blend until finally creamy. Insert the flour, baking powder, baking soda and fine salt and combine right until a tender but not sticky dough types. Insert the chocolate and stir to merge. If necessary, blend in a small more flour, 1 teaspoon at a time, introducing just enough to make the dough reduce its stickiness but not grow to be stiff.

Form the dough into a ball and spot on the ready baking sheet. If you favor a thick and chewy cookie, pop the pan into the freezer to chill for 5 to 10 minutes. Bake for 16 to 20 minutes, or until finally golden all around the edges and a minor paler in the middle. If you have chilled the dough, you could need to have the larger end of the time vary. Sprinkle with the flaky salt, if applying, and allow cool on the pan. Serve heat or at home temperature.

Calories: 386 Total Fats: 21 g Saturated Fats: 13 g Cholesterol: 31 mg Sodium: 401 mg Carbs: 52 g Nutritional Fiber: 3 g Sugar: 31 g Protein: 5 g

This analysis is an estimate primarily based on readily available substances and this planning. It really should not substitute for a dietitian’s or nutritionist’s guidance.

Tailored from “Small Batch Bakes” by Edd Kimber (Kyle Guides, 2022).

Tested by Becky Krystal e-mail issues to voraciously@washpost.com.

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