Sunday, December 19, 2010

homemade oreos


Homemade Oreos
Adapted from Retro Desserts

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note**]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

  1. Set two racks in the middle of the oven. Preheat to 375°F.
  2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
  3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
  4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
  5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk
**Let’s talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreos, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full half-cup of the sugar.

via smitten kitchen

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Monday, December 13, 2010

engagment picts: Roxy & Mike

I just shot engagement picts for some old friends who make the cutest couple. I couldn't wait to share the results!!

• You can see more of my photo work here: nicholebohnerphoto.blogspot.com and here












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Thursday, December 09, 2010

we could stay in tonight or we could wreck this town

my current musical obsession:


A pontoon boat, and a bottle of Beam
A couple good friends, and some cut off jeans...

And the grass don't get much greener
And life can't get no sweeter...

If the good Lord's willin', I'm a keep on chillin', refillin' and flyin' high



Kid Rock - Born Free
Fave Tracks: Purple Sky, Flyin' High, When it Rains, Collide

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a few of today's faves


via anthropologie


via oh happy day


via orange beautiful on etsy

BEST YEAR EVER.....love the sentiment & hopefully it will be :)

via spread the love on etsy

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quit your day job

via etsy's storque

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Monday, November 29, 2010

Friday, November 12, 2010

happy friday!

yeah fall! (nothing like a gun & some lovely lady clothes) - my current obsession: emerson made.




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fall luv

flannels & hikes & scarves & big brown boots & bonfires & smores & blankets.
[i miss the ohio leaves; here we've got pine needles galore]


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sunday suppers

via the amazing site Sunday Suppers - check it!

Broccoli & Burrata, with warm anchovy & caper dressing
FYI: Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream.

1/3 cup olive oil
one sprig of rosemary
4 sprigs of thyme
one small chili
one clove of garlic, minced
one small onion, small dice
2-3 anchovy fillets
3 tbls capers
one lemon
bunch of broccoli
one round of burrata
high quality olive oil
Maldon salt
cracked black pepper

Gently heat olive oil with rosemary, thyme and chili slit in half. After 3 or 4 minutes add the garlic and onion, sauté on medium heat till onion is soft and slightly caramelized. Add anchovy fillets and mix till the heat melts them. Add the capers, mashing them a bit in the pan to release their liquid and allow them to be incorporate into the onions. After about 2 minutes turn heat off and add the juice and zest of one lemon. Remove the sprigs of thyme and rosemary.

Blanch broccoli in salted water till al dente, I like to add a little olive oil to the water as well, the broccoli becomes brighter from it. Toss the blanched broccoli in the warm vinaigrette and arrange on a platter. Cut the burrata into wedges and add to broccoli.

Finish off with some primo olive oil, Maldon salt and freshly cracked pepper.

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Wednesday, November 10, 2010

print luv

PAWLING print studio - simple, geometric, & fab!





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photo luv

Max Wanger is soooooo my current favorite photographer! Check out his blog for more!



via

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Tuesday, November 02, 2010

we all grow into the beautiful person we're supposed to be


via
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a diamond on the run

'90 miles an hour ' neath the dirty red sun / I'm a devil thru the dust, a diamond on the run...'

Check out the tunes of a fab hometown friend: www.shelbyjames.com


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Wednesday, October 20, 2010

Tuesday, October 19, 2010

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