Thursday, April 22, 2010

Cookies 'N Cream

Did you know that I once witnessed two 20-something-year-old men beat the ever loving shit out of each other over the correct way to eat an Oreo? True story (...Not really). That is how much people love Oreos. And they go great with everything. There is nothing that will not work with an Oreo. They're the perfect cookie when it comes down to it, so I decided to make this week's a post an Oreo-themed one.

Oreo Cheesecake
  • 24 oz. of Cream Cheese
  • 1 48-pack of Oreos
  • 1 1/2 cups of Whipping Cream
  • 1 Cup of Sugar
  • 2 Tablespoons of Butter
Start off by crushing about half of the Oreos in a food processor and adding the butter. When it's become a sticky, chocolatey mess, press it into the bottom of a 10-inch springform pan. Place it in the freezer to harden.

Next, in a bowl on the side, whip your whipping cream (duh) until it stiffens to typical consistency, then add the sugar and whip some more. Next, cream your creamed cheese (once again, duh) until it's light and fluffy, then fold your whipped cream into the cream cheese. When those are incorporated, fold in the remaining half of your oreos, crushed and chopped up, and when it's all mixed together, pour it into the pan and allow it to refrigerate over night.

Cookies 'N Cream Cupcakes
  • 28 Oreos
  • 1 Stick of Butter
  • 1 Cup of Sugar
  • 2 Eggs
  • 1 tsp. of Vanilla
  • 1 1/2 Cups of Flour
  • 1/2 tsp. of baking soda
  • 1/2 tsp. of baking powder
  • 1/2 Cup of milk
Start off by twisting off 18 of the Oreos and lining 18 cupcake liners with one cookie shell each. Save the other halves of the Oreos on the side for garnish. If you can, use the one with the icing on it. Next, cream together the butter, sugar, eggs and vanilla together. In a separate bowl, mix your dry ingredients together and then add the dry mix gradually, alternating with the milk. When it's all mixed, crush up your remaining ten cookies and fold them into the batter. Afterwards, pour it into the liners and bake at 350 degrees for about 25-30 minutes until a fork comes out clean. It's supposed to make 12, but I ended up making 18, which means I'm either doing something wrong or something right.

To frost them, I used the Magnolia Bakery frosting recipe from a couple weeks back.

White Russian

  • 2 oz. Vodka
  • 1 oz. Kahlua
  • Light Cream
Hey, what goes better with Oreos then milk? Especially if it's jacked up with booze. Pour it all into an old fashioned with ice, top it off with the light cream and and stir together well.

Monday, April 12, 2010

Hey Look, More Cupcakes

Yes, this is the third post in a row that features cupcakes. But you know what? Fuck it, everyone loves cupcakes. Did you know that cupcakes are officially a dietary staple of Manhattan? Yup, right up there with coffee, overpriced food from restaurants that you will never get into, and crystal meth. In all honesty, I've just always had a fondness for cupcakes. Sure, they're nowhere near as big as cupcakes, but they're small and spunky and their size to ass-kicking ratio is pretty damn spot on.

Vegan Rootbeer Float Cupcakes
(Via BitterSweet)
  • 1 Cup of Rootbeer
  • 1 tsp. of Apple Cider Vinegar
  • 3/4 Cup of Sugar
  • 1/3 Cup of Canola Oil
  • 1/2 tsp. of vanilla
  • 2 tsp. of Rootbeer extract (you can get it online or at Walmart)
  • 1 1/3 Cup of Flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. of baking powder
Start off by mixing together the Rootbeer and the vinegar, then letting it stand for a couple minutes. Whisk in the sugar and oil, then integrate the extracts. Mix together the flour, baking soda and powder and then add it gradually into the wet ingredients. Mix it all together until it forms a batter, then pour it into paper liners and bake it at 350 degrees for 18-22 minutes until a toothpick or a fork comes out clean. Once they're cooled, top it off with a small scoop of vegan vanilla ice cream and a cherry.

Maple Bacon Cupcakes

(via Vanilla Garlic)
  • 1 stick of butter, plus a half tablespoon
  • 1/2 a Tbsp. of solidified bacon fat
  • 1 Egg
  • 1/4 Cup + a Tbsp. of Brown Sugar
  • 1/4 Cup of Maple Syrup
  • 1 1/4 Cup of Flour
  • 1 tsp. of baking soda
  • 1/2 tsp. of baking powder
  • 1/4 Cup of Milk
  • 1/4 of minced bacond, cooked and drained (approx. 5 slices)
  • Half a stick of Butter
  • 2 Tbsp. of Maple Syrup
  • 1 Cup of Powdered sugar
Cook at least five thick strips of bacon in a skillet, saving the bacon grease and putting it into the fridge or freezer to solidify. While waiting, mince the bacon, saving 1/4 Cup for the cakes, eating whatever excess is left. Go ahead; you deserve it.
Once your fat has solidified, mix half a tablespoon with the butter until fluffy, then beat in your brown sugar and maple syrup. At the risk of sounding like Ina Garten, make sure you use GOOD syrup, not that fake American shit. Real syrup is thin as water and comes in a can. Accept no substitutes on this one. Also, be very careful about measuring your syrup; this stuff is extremely testy in baking, and fucking it up can ruin a batter. No pressure though. Anyway, when the syrup and sugar is mixed in, mix in your egg.

Now, sift together your flour, baking soda and powder (AGAIN) then incorporate it into the batter, alternating between the flour and the milk and finishing with the flour. Finally, add your minced bacon, fold it in, then pour it into paper cupcake liners and bake at 350 degrees for 18-22 minutes, or until the toothpick comes out clean. To frost them, just mix together half a stick of butter with the syrup and sugar, and once they're cool, frost those bitches up.