Today I got my Weight Watchers 75-pound loss charm!!
Today is Robert’s birthday, so I made him these Oreo cupcakes that he’s always wanted from the book “Cupcakes, Cupcakes, and More Cupcakes,” by Lilach German.
They were fairly easy to make & were quite delicious.
What you’ll need for the cupcakes:
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup butter (2 sticks) at room temp
- 4 eggs
- 8 finely chopped Oreos
What you’ll need for the frosting:
- 1 cup whipping cream
- 3 tablespoons powdered sugar
- 10 roughly chopped Oreos
Preheat the oven to 350 and insert cupcake liners into tins. This recipe says it makes 12 cupcakes, but I ended up having enough batter for 18.
Finely chop up Oreos on a cutting board.
In a bowl, sift flour, baking powder, salt, and baking soda. Set aside.
In the bowl of a stand mixer, cream the butter and sugar together until the mixture is light and airy. Reduce mixing speed to low and add eggs one at a time.
Gradually add in the dry ingredients and then the chopped Oreos, mixing until the batter is smooth.
Fill the cupcake liners two-thirds full and bake for 20-25 minutes, or until cupcakes are springy to the touch and a toothpick inserted in the cupcake’s center comes out clean.
Let cool on a wire rack.
For the frosting, make sure that the bowl, whipping cream, and beaters are chilled. I popped mine in the refrigerator while the cupcakes were baking.
With a handheld mixer, beat whipping cream and powdered sugar until soft and creamy (this will take a while).
Chop up some more Oreos & fold them in with a spatula to prevent the pieces from crumbling further.
Scoop frosting onto cooled cupcakes. I only had three Oreos left from the package, so I chopped those up and sprinkled them on top, too.
Enjoy with a glass of milk, because, c’mon… Oreos need milk!
When I was in college I worked at a local farm stand. We sold baked goods and coffee throughout the year — during the autumn, the line for apple-cider donuts went out the door and through the parking lot. At Christmastime, when things were starting to wind down (we closed for the season on Christmas eve and wouldn’t re-open until spring), the resident baker would whip up festive treats to sell, including a plethora of different cookies.
Mexican Wedding Cookies, as they were known, were my absolute favorite. I would pour myself a hot chocolate and gather a napkin full of Mexican Wedding Cookies before heading outside to sell wreaths and garland for the day.
Well, now that I work in corporate America, my company gifts all employees with two pounds of fresh pecans every Christmas. It turns out that our parent company owns a pecan farm down south somewhere, so that’s why we get two gigantic bags of nuts. Last year I left the nuts in the closet for a long time, snacking on them or throwing a handful onto a salad, but I eventually got sick of looking at them and tossed them out.
This year, I decided I would find some awesome recipes that call for pecans and during my Pinterest search, I came across Martha Stewart’s Mexican Wedding Cookie recipe. I immediately knew I had to make them!
What you’ll need:
- 1 cup pecan halves
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup unsalted butter at room temp
- 1 cup confectioners’ sugar
In a food processor, pulse pecans, flour, granulated sugar, cinnamon, and salt until mixture is corse. Add butter and pulse until a dough forms.
Shape the dough into a disk, and wrap tightly in plastic. Refrigerate until firm; about 30 to 60 minutes.
Preheat oven to 325 degrees. Roll dough into balls, each roughly 1 tablespoon. Space one-and-a-half inches apart on two large baking sheets.
Bake, switching sheets from top to bottom halfway through, until cookies are just golden; about 20 to 25 minutes. Cool at least five minutes on sheets and then transfer to a rack to cool completely.
Place confectioners’ sugar in a bowl. Roll cookies in sugar twice to coat thoroughly, tapping off excess.
Of course, this recipe didn’t use all of my Christmas pecans… so I’ll be looking for a few more treats to make! I’m thinking bourbon pecan pralines and pecan pie muffins. Let me know if you have a favorite pecan recipe!