What a Classic Combination
I wasn't thrilled with my fish tacos, so I won't be posting a recipe (though Mike ate three of them in rapid succession, so they couldn't have been too bad). I also didn't care for the cabbage salad, which was really annoying considering the amount of time I spent mashing the garlic with the anchovies and then emulsifying the olive oil and vinegar and shredding red and green cabbage (and a bit of my knuckles). But I'm pleased to report that the salad was tastier tonight, after it had 24 hours to chill in the refrigerator and think about what it had done.
The real winner of the weekend was the homemade Oreos. Mike loved them, two housefuls of neighbors loved them, and my co-workers demolished the plate that I brought in today. It's true-- everyone loves O-R-E-O.
Here's the recipe from Wayne Brachman's Retro Desserts, along with my own pictures. It was a bit time consuming, especially since I made a double batch, but fun.
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened Dutch process cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
- 1 large egg
- 1/4 cup (1/2 stick) room-temperature, unsalted butter
- 1/4 cup vegetable shortening
- 2 cups sifted confectioners' sugar
- 2 teaspoons vanilla extract
Set two racks in the middle of the oven. Preheat to 375 degrees.
In a food processor (or bowl of an electric mixer), thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing (or on low speed), add the butter, then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet, approximately 2 inches apart. With moistened hands, slightly flatten the dough (I used a flat-bottomed measuring cup).
Bake for 9 minutes, rotating once for even baking.
Set baking sheets on a rack to cool.
To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
To assemble the cookies, fit pastry bag with a 1/2 inch round tip and fill with cream. (if you don't have a pastry bag, you can also use a plastic sandwich bag. Just fill the bag and the cut one of the bottom corners to size).
Pipe teaspoon-size blobs of cream into the center of one cookie. (Okay, clearly I like a bit more cream than that in my cookies...)
Place another cookie, equal in size to the first, on top of the cream. Lightly press, working the filling evenly to the outsides of the cookie. Continue process until all the cookies have been sandwiched with cream.
It's the perfect garnish for a glass of ice-cold milk, if you ask me.