Oreo Cake Pops

I've admired the whole cake pop phenomena from afar. Most that I have seen flying around the web look so creative and fun. I don't have any cake decorating training or experience so I've shied away from even attempting these things but my daughter asked for cake pops this week.  She had a double header (soccer matches) on her birthday & we decided to give it a "go" to share with her team mates. Although these aren't the penguins she wished for I do believe she was happy with the end result. They are cute as a button and taste pretty good too.

Here's how to make no bake Oreo cake pops:

1 package Oreo cookies

6 ounces cream cheese, at room temperature

1" cookie scoop

Food Processor

Lollipop sticks

Sprinkles

Ribbon

Truffle cups

Wax paper

12 ounces white almond bark

Serves: 30 cake pops

Blend oreos in a food processor until a fairly fine consistency is achieved (no powder but not chunks).  Place Oreo bits in a large bowl. Add cream cheese. Roll up your sleeves and hand mix. Over and over until you are able to get the cookie scoop in there. Using the cookie scoop pat in firmly until full. Then pop out and roll with both hands until a round ball is formed.  Place on a wax lined cookie sheet. Place in the fridge or freeze for a bit (30 minutes).

Melt almond bark. Insert lollipop stick 1/2" into the melted bark, remove, puncture the Oreo pop then place the pop + lollipop stick into the bark until fully coated.  Strike the stick against the side of the bowl to remove excess bark.  Place the pop on the wax lined paper & sprinkle immediately.

Once all pops are formed tie ribbons on the sticks and serve!

We aren't giving up on the penguins...just adding it to our culinary to-do list. What's on your to-do list?

Star Nutmeg Cookies with Frosting

Star Nutmeg Cookies with Frosting

I had the privilege of writing an article for a friends website.  I discussed how on a balmy July day I was inspired to host a Christmas Cookie Exchange. I touch on a bit of "insider information" regarding what works for me in hosting the party and how it has evolved into a family tradition.  If you have a chance please take a peek at the article:  Local in Bellingham

Here's the nummy recipe for the bright cookies that are featured in that article:

• 3 cups flour
• 1 teaspoon nutmeg
• 1 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 4 teaspoons bourbon vanilla extract

Frosting

• 3 tablespoons butter
• 2 teaspoons bourbon vanilla extract
• 2 1/2 cups powdered sugar
• 4 tablespoons milk
• nutmeg to decorate

Yield 3 dozen: Star Nutmeg Cookies with Frosting

Preheat oven to 350 degrees. Mix flour and nutmeg in a bowl.  In a mixer, add butter and sugar- mix well.  Add the egg, bourbon vanilla extract and mix again.  Next, add the flour mixture & mix.  Chill for about 15 minutes.

On a floured surface, roll out dough and cut with star shaped cookie cutters. Bake for 13 minutes. Let cool on a rack.

Frosting

In a mixer add butter and bourbon vanilla extract. Slowly beat in the powdered sugar and milk. Frost cooled cookies and decorate with nutmeg.

Recipe adapted from Portland's Palate. 

What holiday cookie do you make each year?

Fattigman Cookies

 These delicate and beautiful cookies are made just once a year.  We have stories over the years about a certain un named family member sneaking nearly all of the cookies. Ultimately, the final judgment is how thin can you roll your dough?  It’s not uncommon to hear Mom shouting “Thinner, thinner, and thinner”!  We have traditions and standards (these aren't doughnuts) to uphold here and thankfully, we know how to better hide the cookies these days.

Grandma Frieda would make these holiday cookies at home in Kodiak in the late fall and store them in her attic.  The brandy would have a chance to mellow and enhance the flavor of the cookie. This year, we made fattigman at my sister’s house & enjoyed using her granite pastry counter. To anyone who is remodeling or designing a kitchen…you never know when you’ll make 700 cookies in a morning…when you do you *must* have a pastry counter.

12 egg yolks

¾ sugar

2/3 cup heavy cream

1 teaspoon vanilla

2 teaspoons cardamom ( I use the spice jar variety & my sister uses the freshly ground type that can be purchased at your local tea store)

3 tablespoons brandy

1 pinch salt

At least 3 cups flour 

Vegetable oil

Fattigman cutter

Powdered sugar for sprinkling once cookies are fried

Beat egg yolks well, mix in the sugar and cream and remaining ingredients except the flour. Beat well.  Fold in the flour a cup at a time until your dough loses its stickiness.  Your arm will burn.  Chill at least 2 hours.

Cut off ¼ of the dough, place the rest back in the fridge then, & roll your ¼ thinly on a floured pastry mat.  Use the fattiman cutter to shape & fold each cookie.  Do not re-roll dough that is unfold able the first time.  Save these pieces to fry at the end. Deep fry and sprinkle with powder.  Change your oil once or twice per batch. Store in a tin or airtight container between layers of paper towels in a cold area or refrigerator.

Yield: 225 cookies