Recipe 39: Homemade Oreos


The research for this recipe was really fun. The recipe itself is from Smitten Kitchen (thank you!), with extra tips & hilarity from Flour Child (thank you!).

The history of the Oreo is pretty cool as well. It all began in 1912, and originally the Oreo was a mound-shaped cookie and “available in two flavors; lemon meringue and cream”. The cream variety won out, and over the years the Oreo changed in shape and consistency, ballooning to countless varieties such as “double-stuff”, “strawberry milkshake”, and “blueberry ice cream”, to name a few. Products which contained or were inspired by Oreo cookies range anywhere from ice cream flavors to pie crusts. For more information on the history, as well as speculation as to the origin of the name, check out the Wikipedia article.

NOW, here’s the goods. This is easy enough, essentially make an even number of cookies, then sandwich the filling by wiggling the two halves together.

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Recipe 37: Homemade Cheez-its®


Oh man, ask anyone. I LOVE Cheez-its®. Seriously. I purposely do not buy them often because I can’t control myself around them. Luckily, I can get a little crafty and satisfy that craving now. This version is a nice buttery dough, it’s pliable, easy to shape, and tastes so close to the real thing, it’s scary. I hope you enjoy this as much as I did making them.

Cheers!

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Recipe 35: 5-Minute Hummus


Garnish with paprika, parsley, and a bit of olive oil...

Hummus is really easy. So easy that I now refuse to buy the preservative-laden store variety. It’s a basic “pile everything into a blender and BOOM, you’re done” type of recipe. We’re having a party tonight, so I figured it would make the perfect dip, and the ingredients are a cinch to keep on hand.

This is a double recipe  especially for those times when you’re entertaining. It makes about a quart (4 cups) of deliciousness. If you want less, just half it to scale back to only 1 can of garbanzo beans.

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