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click here for homemade oreos - https://www.furaffinity.net/view/7749614/
click here for chocolate coconut macaroons - https://www.furaffinity.net/view/7788872/

Wonderful delicious cookies from the kitchens of blimpwolf

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Week 14: Homemade Oreos

The Oreo recently celebrated its 100th birthday (not looking too shabby for being that old!). As such, the kitchens of Full Moon Cuisine decided that it would be a great idea to make them from scratch, to help celebrate what made this cookie so popular and long-living. Just know that these will not taste like the biscuits you buy at the store... they're far better! So with a little time and the right ingredients, you'll have some excellent sandwich cookies. Here's what you'll need:

For the cookie:

- 1 1/3 cups cocoa powder
- 1 1/2 cups all purpose flour
- Pinch of salt
- 2 sticks of butter (at room temperature)
- 2 cups of granulated sugar
- 2 large eggs (at room temperature)
- 1 tsp vanilla

For the filling:

- 1 stick of butter (at room temperature)
- 1/2 cup of shortening (at room temperature)
- 3 cups powdered sugar
- 1 tsp vanilla
- 1-2 tsp cream (depending on consistency)

Note: This recipe will make approximately 30 sandwich cookies

To begin, mix your dry ingredients (flour, cocoa, and salt) together in a bowl and set to the side. Next, in a larger bowl, use an electric mixer to cream the butter and sugar together until fluffy. After this, add in the eggs (one at a time), and mix to combine after each. Then, add the vanilla, and finally add in the dry ingredients (in thirds), mixing to combine into a thick, sticky dough.

Divide your dough into two pieces. Take two pieces of parchment paper (about 2' x 2' each) and gently rub flour against them. Put one half of your dough on a sheet, placing the other atop it. Using a rolling pin, gently roll the dough out into a rectangle, about 1/4" thick throughout. Place the rectangle on a cookie/baking sheet, and place in the refrigerator for an hour. Repeat with the other half of the dough.

After an hour, take out your rectangles of dough and uncover them. Now to cut out our cookies. You can use any cookie cutter you want (I used a 2" jar lid), but you can use whatever you want (like animal shaped ones!). Just try to keep the cookies even in size for when you combine them later. Place the cookies on a sheet of parchment paper on a baking sheet and return the sheet to the fridge for another 30 minutes to an hour. You're going to want the cookies to be cold when they go into the oven, so they won't spread when they bake.

Preheat your oven to 325 degrees F as the time winds down. Now bake your cookies for approximately 15-20 minutes (depending on your oven). Transfer the cookies to a cooling rack and allow to cool completely.

While you're waiting, let's make the filling. Use a mixer to combine the butter and shortening together, then add in the cups of powdered sugar, vanilla, and then as much cream as it takes to have the mixture come together like a paste (you'll want it to be a bit firm). Once cooled, flip over half of the cookies. Using a freezer bag with the corner snipped (or a piping bag if you have them), and squeeze out approximately 1 tbsp (or more!) onto the cookies you flipped over. Gently press the 'lid' down and twist to spread the cream filling out to the edges. Combine with a glass of milk, twist, and enjoy!

The Oreo is one of the most famous cookies that has ever been made. An international star, going by a myriad of names, and used in so many applications. And once you make them at home, you'll never want to shell out money for those factory-made ones at the store again. To help celebrate the ongoing hundredth anniversary of the Oreo, the kitchen will be staying open late. Care to place an order?


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Week 15: Chocolate Coconut Macaroons

In reviewing the cookies made by the kitchens of Full Moon Cuisine up until now, a pattern of "start with butter and sugar: keeps popping up. Trying to deliver a delicious cookie that doesn't start with those two feared ingredients was an interesting challenge. In response, the kitchens decided to delve into the delicious world of the macaroon. These cookies could not be any easier to make, or delicious to eat. Here's what you'll need:

- 14 oz sweetened shredded coconut
- 14 oz sweetened condensed milk
- 1 tsp vanilla
- 2 extra-large egg whites (at room temp)
- Pinch of salt
- 4 oz semisweet chocolate

Note: This recipe will make approximately two dozen cookies

To begin, preheat your oven to 325 degrees F. In a large bowl, mix together the coconut, condensed milk, and vanilla. In a separate bowl, use your hand mixer (or stand mixer if you have one, with the whisk attachment) to whip the egg whites and salt together until it forms medium-stiff peaks (here's a great video showing you what you should be looking for http://www.youtube.com/watch?v=gRXTO8RHgng ). Gently fold the whipped egg whites into your coconut mixture. Please note: folding does NOT involve a hand mixer! Here's another video to illustrate how to properly fold in ingredients, http://www.youtube.com/watch?v=0Yie5V37E1w). Park your mixture in the fridge for about 10-15 minutes, then use a small ice cream scoop to portion out your mix onto a parchment paper-lined baking sheet, and bake for 25-30 minutes (until they become golden brown).

Once they have cooled, why not turn up the volume a bit? Take 4 oz of semisweet chocolate and melt it (either in the microwave or in a double-boiler), then gently pour over the tops of the cookies for a great finish. Let these set up in the fridge until the chocolate hardens and serve.

Cutting out the butter and sugar can be a great way to make cookies slightly healthier... hey, I said I'd help you make tasty cookies, I never said anything about healthy cookies. The light, sweet taste of the coconut, mixed with the small bit of chocolate will make for a great treat for your diners. In celebration of the warm weather we're experiencing, the kitchen will be staying open late. Care to place an order?

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