Monday, January 30, 2012

oh no-reos, it's homemade oreos

okay, that was pretty shameful. whatever, puns are fun.
what else is fun? oreos. fun and damn delicious. made at home, they are freaking huge! satisfying my childlike craving for an oreo the size of a cd.

best part? they're damn easy to make, and make lots of - perfect for guests, or co-op jobs where the tradition is (apparently) that the students bring in baked goods every friday.

here goes..
for the cookies, you'll need:
1 1/4 cup flour
1/2 cup cocoa
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt (i used kosher here, got a neat little salty/sweet mix going on)
1 cup sugar
one egg
1/2 cup + 2 tbsp buttah

blend the dry, then the butter and egg. make this into tablespoon-size balls, and chill. then mash those suckers down till they're flat and oreo-cookie like. bake at 375 for five minutes on both sides on some parchment paper. cool it down, and make the good stuff.

the good stuff:
1/4 cup butter
1/4 cup shortening
2 cups (yes, that's correct) icing sugar
2 tsp vanilla extract

blend the butter and shortening together, then the sugar and vanilla. find someway to introduce between two cookie halves, push down and EAT.
(if you're looking for a methodical way to do it, put it in a ziploc bag and snip off a corner. presto, instant piping bag!)

enjoy! and thanks to the star for the recipe - big hit at christmas.

Sunday, January 22, 2012

I think it's time..

I've been coasting on this blog for too long. Time to get my shit together and bring it back!

Without further ado, I present:
"the engagement risotto" (because I've been propositioned a couple times after making it)
You'll need:
1 cup arborio rice
4 cups any kind of stock (I prefer chicken with this)
1 large red union
A slice of good bread
A jalepeno
Half a cup old cheddar, or some other stinky nonsense

To start, finely slice and caramelize that onion. Get a deep brown on it, which will take forever and smell wonderful.
Then, add your rice. Toast it, somewhat.
Slowly add stock to it, waiting until it absorbs the liquid between passes.

Toast then chop your bread up. Fry it up with a chopped jalepeno. Wusses, don't take the seeds out. They complete the fun. Get it all crispy.

When your stock is all used up, add the cheese. You now have risotto, or some reasonable facsimile. Then toss in the breadcrumbs nonsense (pangratatto, it's called).

Eat, and be prepared to fight off your friends and family for seconds.