Homemade Oreo Cookies 

https://tastesbetterfromscratch.com/homemade-oreo-cookies/

 This picture is from the website but mine looked the same.

I actually used a different recipe for the cookie part. A recipe that called for using devil's food cake mix. I used the frosting recipe though from this recipe and thought it was perfect!!!

Prep Time

40 mins

Cook Time

8 mins

Total Time

48 mins

 

Perfect homemade Oreo cookies that will have your whole family drooling!

Course: Dessert

Cuisine: American

Unit: cup, large, teaspoon

Servings: 15

Calories: 269 kcal

Author: Lauren Allen

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup butter , room temperature
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar , packed
• 1 large egg
• 1 teaspoon vanilla extract

For the filling:

• 1/4 cup butter
• 1/4 cup vegetable shortening ,(I think I might of used the shortening and it was butter flavored, so it'd taste more Oreoish but can't remember for sure) or 4 oz of cream cheese if you'd like a cream cheese frosting for the filling, instead.
• 1 3/4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

For the cookies:

1. Add the flour, cocoa powder, baking soda, and salt to a large bowl. Set aside.
2. Add the butter to a mixing bowl and beat on high speed until creamy. Add granulated sugar and brown sugar and mix until well combined. Mix in egg and vanilla extract.
3. Add the dry ingredients and mix on low speed until combined. Cover the dough and chill for 30 minutes.
4. Preheat oven to 350 degrees F.
5. Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper.
6. Roll the dough into small, 2 teaspoon sized balls. 
7. You should be able to roll about 30 cookie dough balls. I can fit 15 on each of my cookie sheets. Press down lightly on the top of the balls to slightly flatten. 
8. Bake for 6-8 minutes. The will appear soft but will continue to harden as they cool. Cool for 5 minutes on the baking sheet, and then remove to a wire cooling wrack to cool completely.

For the Filling:

1. Beat together butter and shortening until smooth. 
2. Add powdered sugar and vanilla and mix for 1-2 minutes, until smooth. 
3. Once the cookies have cooled, add a small spoonful of filling onto the inside of a cookie. Place the inside of another cookie on top and press together.
4. Cookies store well, covered in the fridge, for up to 1 week. They also freeze well, up to 2 months. 

   
   
5. Filling can be made up to 1 week ahead of time, stored in the fridge. Allow to come to room temperature before filling cookies.

Recipe Notes

*I used salted butter in the cookies and frosting. You can use unsalted butter and add a tiny pinch of salt to the fry ingredients of the cookie batter.

*If you'd rather make a traditional cream filling (instead of cream cheese), substitute the cream cheese with 1/4 cup vegetable shortening. 

Recipe makes 15 sandwich cookies (30 single cookies). 

Nutrition Facts

Homemade Oreo Cookies

Amount Per Serving

Calories 269Calories from Fat 117

% Daily Value*

Total Fat 13g20%

Saturated Fat 7g35%

Cholesterol 36mg12%

Sodium 180mg8%

Potassium 64mg2%

Total Carbohydrates 37g12%

Dietary Fiber 1g4%

Sugars 27g

Protein 2g4%

Vitamin A6%

Calcium1.3%

Iron5.4%

* Percent Daily Values are based on a 2000 calorie diet.

Snickerdoodle Waffle Cookies with Cream Cheese Glaze

https://laurenslatest.com/snickerdoodle-waffle-cookies-with-cream-cheese-glaze/

My family and the people we brought these to thought they were to die for. I thought they were good enough. They were a bit tricky to get out of the waffle maker in one piece. I had to be really really careful. I made them into waffle sticks with my waffle sticks maker. They were fairly quick and easy! This is not my photo. I like the round shape of these though. But mine did turn out nice looking with the drizzle of frosting and a little shake of cinnamon on top. 

PREP 10 MINS

COOK 10 MINS

TOTAL 20 MINS

YIELD 2 DOZEN

INGREDIENTS

• 1/2 cup softened butter
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 1/4 cups all purpose flour
• 1/4 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/4 teaspoon salt

for the glaze-

• 2 oz softened cream cheese
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla
• heavy cream or milk to thin into glaze consistency

INSTRUCTIONS

1. For the cookies, whip butter and sugars together until light and fluffy. Stir in egg and vanilla. Slowly incorporate dry ingredients until incorporated.
2. Preheat waffle iron. Spray with nonstick cooking spray and scoop cookie dough into forms. Close waffle iron and cook until brown, about 2 minutes but depends on the iron. Carefully remove and cool.
3. For the glaze, mix cream cheese, sugar and vanilla together until smooth. Slowly stir in milk or heavy cream to create a drizzle-able glaze. Drizzle over waffle cookies and top with more cinnamon. Serve.

                Pork (Carnitas) Street Tacos 

Pressure Cooker 

https://www.allrecipes.com/recipe/246332/carnitas-pressure-cooker/

O.k. folks, this recipe is AWESOME!!!!! We LOVED it! I served it on little corn tortillas with cabbage, salsa, cheese, cilantro and a cilantro lime dressing (not homemade but I'm totally o.k. with that). It did take me a bit of time to cut up the pork butt and it had a lot of fat on it which concerned me and I cut some of it off but when the meat was done, it did just fall apart and I took out a few chunks of fat but the rest of the fat seemed to disappear, or blend into the meat. Yum, Yum, Yum!!!
By the way, that is not my photo but ours looked similar!


Ingredients


1 (6 pound) pork butt roast

1 1/2 tablespoons salt

1 tablespoon dried oregano

2 teaspoons ground cumin

1 teaspoon ground black pepper

1/2 teaspoon chile powder

1/2 teaspoon paprika

2 tablespoons olive oil, or more to taste

1 cup orange juice1 onion, coarsely chopped

4 cloves garlic, diced, or more to taste

1 tsp corriander (optional-but I added about 3/4 tsp)


Directions

Prep 20 m
Cook 1 h
Ready In 1 h 35 m

Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a bowl.

Combine salt, oregano, cumin, black pepper, chile powder, and paprika together in a bowl. 

Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; place in pressure cooker. 

Cover pork cubes with orange juice, onion, and garlic.

Place lid on pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. 

Let pressure come down naturally, about 15 minutes.

Remove pork from pressure cooker and shred meat.