An easy, delicious vegetarian gravy recipe for the perfect Thanksgiving meal with vegan and gluten-free options.
There were times when during this marathon I almost gave up. Almost… that is the time when the family supports you.
Both the BM family and your family. When I feared I had lost my pictures Valli gave me an option to post without the pictures. Where else will you get support like this!! I am blessed indeed to have such an extended family support!!
Before this marathon I had taken a break due to some personal problems so I was relaxed when I was getting my dishes ready. 2 months is plenty of time right… wrong I still have 2 alphabets’ left. One of them is O and the other Z! its a long time before I Zzzzzzzzzzzzz!
Coming to today’s alphabet which is O
For O I had actually intended making onion rings. The weather is perfect for them imagine it is pouring and you are frying onion rings, sipping tea/ coffee. Wow what an ideal picture! Only thing better will be someone else is frying and you are eating. Well those days are gone with the wind…
Back to reality …
I was to make the rings just before Ganesh. The girls have 8 days holidays, I get 2 days plus this time they were Monday and Tuesday… unfortunately there was a spanner in my wheel. I had a major asthmatic attack. It was after years and I just did not place the symptoms and before I knew it was a major problem.
So frying was out of question. Around that time Vaishali rang me up as we were discussing of course food one of the many things we chatted about, Vaishali told me to bake the onion rings, but by then my younger daughter, Akanksha told me to get the dough ready for Oreos and she will shape and I just have to put them in the oven and put the filling inside!!
So ladies here are what my kid made for me and my blog. Not only that after she finished she waited for me till I could take pictures that was for 4 days. Then she tasted them.
Both of us did not count the cookies but the recipe said 32 and I had halved the recipe. The number of Oreos was 4. So do your math…
I am sure some dough got wasted some eaten as cookies but she made them, my baby made them. This is my proudest moment …
So let us all get down to making Oreos the recipe of which Swathi Iyer had given for one of the Baking Partners challenges.
Recipe Source: Reeni
Yield: Makes 32 sandwich cookies
Active time: 45 minutes
Total time: 2 hour
- 3 tablespoon Amul butter, room temperature
- ¼ cup sugar
- 1 ½ tablespoon brown sugar
- ⅛ plus a pinch teaspoons baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon instant coffee powder
- ½ + ¼ teaspoons vanilla extract
- 1 egg
- ¼ + ½ of ⅓ cup all purpose flour or maida, sifted
- ½ cup cocoa powder, sifted
For the filling:
- 2 tblspn Amul butter at room temperature
- ½ + ½ of ¼ powdered sugar, sifted
- 1 teaspoon vanilla extract
To make the cookies:
- Using a hand stand mixer cream together butter, sugars, baking powder, baking soda, coffee powder, and vanilla extract until combined.
- With mixer still running, add in egg. Mix well once mixed switch off the mixer and scrape bowl down with a rubber spatula.
- Add in flour and cocoa all at once. Mix the flour and cocoa you could use the mixer but I preferred to use my hand. The mixture will be stiff mix until uniform.
- Scrape the dough from the bowl and knead lightly to form a smooth ball flatten into a disc.
- Roll the dough right away, or you wrap it with plastic and refrigerate for up to a week. Only the refrigerated dough has to soften before you start rolling.
- Preheat oven to 350°. Sift some cocoa powder onto the counter as this gives the cookies their dark colour.
- Use a rolling pin to roll the dough to ⅛″ thickness. When finished, slide a metal spatula between the dough and counter to loosen. This will prevent the cookies from sticking.
- With a round cutter cut out the cookies and use a metal spatula to lift and transfer to cookie sheet. (This was theory in practice Akanksha kept complaining that the dough is horrible and is sticking to the rolling pin. So I gave up and asked her to shape them in flat discs and baked them).
- Arrange cookies on ungreased butter paper. The cookies will not spread during baking, so they may be arranged quite close together. Set the sheets aside.
- Gather up, knead, and re-roll the remaining dough scraps, likewise cutting and arranging on a cookie sheet.
- Bake for 10 – 12 minutes, or until firm to the touch
- Once baked, cool thoroughly on the cooling rack.
To make the filling:
- Cream together butter, powdered sugar, vanilla, and salt. Scrape the bowl down periodically. The longer you cream more the mixture aerates making it especially white and less gritty.
- You can pipe this on the cookies or like me use the spoon to scrape the filling on the cookies.
To assemble the cookies:
- Flip half the cookies upside down. Scoop 1 teaspoon of filling directly into the centre.
- Top with remaining cookies and press down with your fingers, apply even pressure so the filling will spread uniformly across the cookie.
- Transfer cookies to an airtight container and refrigerate for several hours. As After whipping the filling, it will be quite soft. Refrigerating it especially as we are using butter will solidify the filling, restoring its proper texture, and bonding it with the wafers.
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