Homemade Oreo Cookies
These cookies are so yummy and rich. They are so easy and are always a crowd pleaser.
These cookies are incredible. I have been making them my entire adult life. They are so easy and require very few ingredients! They are rich but oh so yummy! Hands down one of my kids favorite desserts.
Homemade Oreo Cookies with a Cream Cheese Filling
24 Sandwich Cookies
CREAM CHEESE FILLING:
8 oz Cream Cheese
1/2 cup butter
3 Cups Powder Sugar
1 teaspoon vaniilla
For the cookies:
2 Devils Food cake mixes (I like Betty Crocker)
1 Cup shortening
4 eggs
Instructions
For the cookies:
Tip: You can play with the size of the cookies. You can make them bigger or smaller. They are very rich so I would caution you making them too big.
1. 1. Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
2. In the bowl of a stand mixer with the paddle attachment beat together the cake mixes, eggs and shortening until well combined.
3. Using a medium cookie scoop roll the dough into balls and place on cookie sheet.
4. Bake for 10-12 minutes. Once baked transfer to cooling rack and until completely cooled.
Tip: These are even better the next day. The cookie is crispier and the frosting has had time to set up!
For the cream cheese filling:
Combine the cream cheese and butter and mix well. Slowly as the powder sugar. Then add the vanilla. If the frosting is too thick you can add a teaspoon of milk until desired consistency. To thicken add more powder sugar.
ASSEMBLY
1. Once cookies are completely cooled, spoon desired amount of frosting between 2 cookies to make the sandwich. Easy, peasy!!!!
Lemon Cake with Raspberry Compote Filling
This cake is perfect for summertime and fireworks.
This cake is absolutely delicious and just feels like summer. It is layered with delicious lemon cake, raspberry compote filling and topped off with the most refreshing lemon cream cheese frosting. This cake is perfect for all occasions but makes me long for summer and fireworks.
Lemon Cake with Raspberry Compote Filling and Lemon Cream Cheese Frosting
Yield: 1-3 layer, 8-inch cake
Raspberry Compote Filling:
3 cups fresh or frozen raspberry
½ cup granulated sugar
1 teaspoon lemon juice
2 Tablespoons corn starch
2 Tablespoons cold water
LEMON CREAM CHEESE FROSTING :
3 sticks salted butter, at room temperature
6 oz cream cheese
6-7 cups powdered sugar
1 teaspoon vanilla
1 teaspoon lemon emulsion
2 Tablespoons of heavy whipping cream
Pinch of salt
For the cake:
¾ Cup unsalted butter (room temp)
6 Tablespoons shortening
2 Cups + 2 Tablespoons granulated sugar
4 eggs
2 cups + 6 Tablespoons all-purpose flour
1 ½ teaspoons baking powder
1/8 teaspoon salt
¾ cup buttermilk
1 ½ teaspoon vanilla
1 ½ teaspoon lemon emulsion
Instructions
For the cake:
Tip: Make the raspberry compote the day before you plan on assembling the cake. It gives the compote plenty of time to cool and seems to make the cake process quicker.
1. Preheat oven to 350 degrees F. Grease 3 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
2. In the bowl of a stand mixer with the paddle attachment beat together the butter and shortening.
3. Add sugar and mix well.
4. Add eggs one at a time and mix well after each one. Scrape down the sides of the bowl.
5. In another medium bowl combine the flour, baking powder, and salt.
6. Add the vanilla and lemon emulsion to the buttermilk.
7. Starting with the flour mixture add a little to the batter (about a cup at a time). Alternate the buttermilk mixture with the flour mixture. Always start and end with the flour mixture.
8. Pour the batter equally into the cake pans and bake for 30-35 minutes. Check with a cake tester until the cake tester has only crumbs on it. Remove and let cool ten minutes then turn the cakes out onto a cooling rack and let the cakes cool completely.
What is Compote? It’s a dessert made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. ... The compote is served either warm or cold.
For the raspberry compote:
Wash & drain fruit (not necessary if they are frozen)
Place raspberries, sugar & lemon juice in pot and bring to a boil over medium heat.
Reduce heat and simmer for 3 to 5 minutes.
Use a hand masher or immersion blender to break up the berries completely.
Use a mesh sleeve or a small strainer over a large bowl to get some or all of the raspberry seeds out. (this step is optional)
Return the sauce to the pan and bring back to a simmer.
In a small bowl combine the corn starch and cold water to make a “slurry”.
Mix the slurry into the berries and continue to simmer for another minute stirring constantly.
Remove from heat and place in a heat resistant container and let cool completely. Can be stored in the fridge for 3 days or in the freezer for up to 3 months.
For the Cream Cheese Frosting:
1. In a stand mixer with the paddle attachment beat the butter for 2 minutes. Gradually add the powder sugar and mix until incorporated.
2. Add the heavy cream one tablespoon at a time and then add the vanilla, lemon emulsion and salt. Increase the speed to medium-high and beat for 2-3 minutes.
ASSEMBLY
1. Once cake layers are chilled and leveled, place a tablespoon of frosting on the cake board to help keep the cake from slipping. Then place the first cake layer in the center of the cake board.
2. Add a layer (approx. ½ C) of the frosting. Then add approx. ¼ C of the jam on top of the frosting.
3. Place the second cake layer on top of the jam and repeat with frosting and then more jam. Place the last cake layer bottom (flat) side up.
4. Cover the entire cake with the remaining frosting.
