$10 buck dinners!

There are so many versions of the so called “homemade” Oreo cookie. Everything from semi homemade, which begin their cookie base from a boxed devils food cake mix to one of the original adaptions by Wayne Brachman. His book, Retro Desserts seems to be the catalyst to many of the various versions and attempts to recreate that amazing, dark, chocolatey cookie with the creamy middle.

Anyway, after perusing 100 recipes, I decided my pinwheel cookie recipe was pretty dang close to nearly everything I was reading. With a few of my own modifications and a little experimentation on the filling, I am here to share with you, version 101. I don’t know if it’s the best, or the easiest, or the most healthy. All I know is that I made these yesterday and assembled today and so far, I’m just glad I had enough left to actually take a picture. (PS. You all know I hate shortening, right? But this is one time that it’s a must. Trust me on that one.)

Oreo Cookies:

1 1/2 cups all-purpose flour – .40
1/2 cup bakers Dutch cocoa powder (3/4 cup regular cocoa powder works as well, but dutch is darker and deeper in flavor) – 1.00
1 1/2 sticks butter, softened – 1.00
1 cup sugar  - .50
1 large egg – .15
1 tsp vanilla – pantry
1/2 tsp baking soda – pantry
1/2 tsp baking powder – pantry
1/2 tsp salt – pantry

COST: $2.55

Whisk or sift together flour, cocoa powder, baking powder, soda and salt in a large mixing bowl. Set aside.

In a separate bowl, beat softened butter and sugar with a mixer at medium-high speed. Make sure sugar is well incorporated and mixture is nice and fluffy. If using a handheld mixer, this may take 5 minutes or more.

Once butter mixture is fluffy, beat in egg and vanilla, reducing speed to low. Add dry ingredients and mix until just combined. I prefer to do this by hand if using a handheld mixer. A spatula works just fine.

Once dough is combined, roll out with hands in a snake like fashion to the size (circumference) you want your cookies. Wrap in plastic wrap, chill until firm, at least 1-2 hours. (Note: if you’re in a hurry, you can toss in freezer for 15 mins and then in fridge for 15 to 30 more minutes. I know this works because I’m always in a hurry!)

When dough is ready and firm, preheat oven to 375°F. Cut 1/4 inch thick slices from chilled cookie log with a heavy knife and place on ungreased cookie sheet. Using your fingers, flatten each slice to desired thickness, about 1/8 inch. Bake cookies 8 to 10 minutes, depending on thickness. Cool for 1 hour before assembling.

Creamy Filling:

1/2 cup vegetable shortening – .50
2 cups powdered sugar (sifted) – .75
1/2 tsp vanilla extract – pantry
*Milk (you can add a tiny bit of milk if filling feels to stiff or tight)

COST: $1.25

Mix shortening, vanilla and sugar on low, just until combined. Turn blender or mixer to high speed and beat till light and fluffy. 2-3 minutes or so.

To assemble, you can use a piping bag or just spoon a tablespoon of filling onto one cookie and press the other to form an oreo sandwich. Nothing to it!

Now all you need is a big glass of milk, a cookie or 4 and start dunking! Delicious!

GRAND TOTAL: $3.80

If you love Guinness and you love chocolate, you will love these cupcakes. They are a cinch to make and turned out fantastic! The perfect ending to another fun and festive St. Patrick’s Day. And the the great thing about them, they aren’t green! So, make them any time you just want to enjoy a great Chocolate Cupcake!

Oh, and special thanks to food.com and foodnetwork.com for supplying the recipes. I modified the glaze a bit, because I didn’t have corn syrup, but it’s still beautiful and very tasty. On the cupcakes, I simply halved the recipe and sped it up. I have limited time and 12 cupcakes is plenty for our family. Worked great! I had an even amount for all 12 cupcakes and it left me some Guinness to enjoy as I cooked! Added bonus.

Chocolate Stout Cupcakes:

1 cup of flour – $.35
1/3 cup of cocoa powder – $.50
1/2 cup of white sugar – $.30
1/2 cup of brown sugar – $.45
1/2 cup Guinness Beer (or other Stout) – $1.00
1 egg – $.33
1 cup of butter 1/2 cup butter (revised and proven to be just as moist) – $.75
1/4 cup sour cream – $.45
1/2 tsp baking soda – pantry
Whipped Cream (optional)

COST: $4.13

Preheat oven to 350 degrees and fill your cupcake tin with paper cups. Set aside.

In microwave, melt butter and brown suger. Remove when butter is melted and whisk till smooth and sugar is dissolved. Add Guinness and cocoa powder and whisk again, till combined and creamy.

In another bowl, sift together salt, flour, white sugar and baking soda. Add flour mixture to Guinness mixture and beat with a whisk, by hand, till smooth and combined. Add egg and sour cream and beat again until solid in color.

Divide batter evenly amongst cupcake cups. Bake for 20-25 minutes or till cupcakes spring back to the touch. Cool for 45 minutes before removing paper cups and glazing.

Chocolate Glaze:

1/4 cup unsalted butter – $.25
1/2 cup bittersweet chocolate, chopped (I used chips, from bulk bin) – $.75
1 cup confectioners’ sugar, sifted (Important! I skipped the sifting. Not a good idea) – $.75
1/8 cup whole milk – fridge
1/2 tsp vanilla extract – pantry

Combine butter, milk and vanilla in medium saucepan and heat over medium heat (preferably on gas stove), just until butter is melted. Decrease heat to low and add chocolate. Whisk until melted, then immediately turn off heat and add powdered sugar. Whisk until smooth. Let cool 5 minutes.

Stir again and pour over cooled cupcake. Delicious!

COST: $1.75

GRAND TOTAL: $5.88