FRIED OREOS
Okay, I know this is strange but it is in response to a request on the boards. Actually looks interesting and if you're going to blow calories on Oreos why not have them deep fried to boot? :)
Provided by Mysterygirl
Categories Dessert
Time 20m
Yield 54 cookies
Number Of Ingredients 6
Steps:
- Preheat deep fryer to 375 degrees F.
- Combine pancake mix, milk, eggs and oil.
- Mix until there are no lumps.
- Dip Oreos into batter, make sure both sides are covered and put the Oreos into the deep fryer.
- You will need to watch these as the cookies tend to float- so be sure to turn them.
- Also be careful that they don't burn- you just want them golden brown.
- Remove the cookies and drain well.
- The cookies are best straight out of the deep fryer!
HOMEMADE OREOS RECIPE BY TASTY
Here's what you need: unsalted butter, white sugar, salt, large eggs, all-purpose flour, dark cocoa powder, baking soda, butter, powdered sugar, vanilla
Provided by Scott Loitsch
Categories Bakery Goods
Yield 40 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
- Beat in eggs until fully incorporated.
- Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
- Add the dry ingredients to the wet ingredients, and mix together until combined.
- Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 325˚F (160˚C).
- Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
- To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
- Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
- Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
- Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
- To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
- Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
- Serve with a glass of milk.
- Enjoy!
Nutrition Facts : Calories 141 calories, Carbohydrate 17 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, Sugar 10 grams
LIQUID OREOS
Make and share this Liquid Oreos recipe from Food.com.
Provided by Juenessa
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker halfway with ice cubes.
- Add the vodka, Kahlúa, crème de cacao and Baileys and shake well.
- Strain into 2 martini glasses.
- Slip an Oreo onto the side of each glass.
Nutrition Facts : Calories 249.8, Fat 5.7, SaturatedFat 2.6, Cholesterol 13.5, Sodium 72, Carbohydrate 20.3, Fiber 0.3, Sugar 16.9, Protein 1.2
HOMEMADE OREOS
This recipe for homemade Oreos came to The Times from the pastry chef Stella Parks, whose trick of rolling out the dough onto cocoa powder gives the cookie a chocolatey boost. Using shortening for the cookie cream will lend it a tacky texture, perfect for a cookie-aisle authenticity.
Provided by Jennifer Steinhauer
Categories dessert
Time 2h
Yield 24 two-inch sandwich cookies.
Number Of Ingredients 15
Steps:
- For the cookies: Using a mixer, cream together butter, sugar, brown sugar, salt, baking powder, baking soda, coffee powder and vanilla extract. With mixer still running, add egg yolks one at a time.
- Stop mixer and scrape bowl with a rubber spatula. Add flour and 1 cup cocoa, and resume mixing at low speed until the mixture is crumbly and uniformly blended. Scrape the bowl and knead the dough lightly to form a smooth ball. Transfer to a work surface and flatten into a disk. The dough may be rolled right away or wrapped in plastic and refrigerated for up to a week; bring to room temperature before rolling.
- Heat oven to 350 degrees. Lightly sift some cocoa powder onto a work surface, and roll the dough to .125-inch thickness. Slide a metal spatula under the dough to prevent it from sticking. Using a 2-inch round cookie cutter, cut out cookies and transfer to an ungreased baking sheet. The cookies will not spread during baking so may be placed close together. Knead and reroll the dough scraps to make more cookies.
- To add texture to the cookies, place any remaining dough in a mixing bowl. Mix with enough hot water until the dough has thinned into a paste. Transfer to a piping bag fitted with a very small tip, or a heavy duty Ziploc bag with a tiny hole poked in the corner. Pipe a design on each cookie; a tight cornelli lace design gives the impression of an Oreo.
- Bake the cookies until firm, about 12 minutes. Remove from heat and cool completely on a rack.
- For the filling: Using a mixer, cream together shortening or butter, confectioner's sugar, vanilla and salt. Beat on medium speed for 5 minutes, scraping the bowl periodically. The long mixing time smoothes, whitens and aerates the filling.
- For assembly: Using a pastry bag fitted with a plain tip or a spoon, place 1 teaspoon (or more if desired) of filling directly onto the center of the undersides of half the cookies. To finish, top with remaining wafers and press down with your fingers, applying very even pressure so the filling will spread uniformly across the cookie. Place cookies in an airtight container and refrigerate for several hours before serving.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 57 milligrams, Sugar 12 grams, TransFat 0 grams
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15 DELICIOUS RECIPES THAT USE OREOS - THE SPRUCE EATS
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- Oreo Cream Pie. For a special birthday or event, you can't go wrong with this decadent Oreo cream pie. This recipe also includes instructions for a dairy-free and egg-free dessert, but carefully read all labels to ensure they don't contain any allergens before you begin.
- Vegan Oreo Flurry. If you avoid animal products, we've got good news for you: Oreos are already dairy-free and vegan. Make a copycat vegan version of your favorite fast food dessert using just a package of cookies and a pint of dairy-free ice cream.
- Cookies and Cream Fudge. If you like cookies and cream ice cream, you'll love this Oreo fudge that has a similar flavor. Even first-time fudge makers can successfully make this recipe that doesn't require any beating and sets up with no effort on your part.
- No-Bake Oreo Cheesecake. For a tangy, rich, chocolatey dessert that doesn't heat up the kitchen on a hot day, give this no-bake Oreo cheesecake a whirl.
- Oreo Rocky Road Bark. With Oreo cookies, marshmallows, and toasted nuts, this rocky road bark comes chock full of fun textures and enough sweetness to satisfy even the most diehard chocoholic.
- Oreo Milkshake. Enjoy a taste of the soda fountain in your own kitchen with just a few simple ingredients and your trusty blender. Whole milk gives this easy Oreo milkshake that super-creamy texture, but whatever you have in the fridge will work.
- Oreo Cheesecake Melt. When most of us think of a melt, we think meat and cheese. This dessert melt will broaden your horizons. Start with cinnamon swirl bread and add cheesecake filling, Oreos, and jam for a sandwich that's crisp on the outside, gooey on the inside, and delicious all the way through.
- Chocolate-Dipped Oreos. The only thing that makes chocolate sandwich cookies taste better is covering them with a blanket of chocolate. Get the kids involved for a fun afternoon project that also works great as teacher gifts or bake sale treats.
- Pudding "Dirt" Dessert Cups. Kids and kids at heart will both love these pudding dessert cups that use chocolate pudding, whipped topping, crushed-up Oreos, and gummy worms for a dessert that tastes as great as it looks.
- Oreo Turkeys. Make your Thanksgiving dessert table pop with these cute turkey treats that start with Oreos as the base. They don't require any baking, so they work great as a holiday activity to keep little hands busy.
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