Tuesday, March 6, 2012

Happy 100th :-)


Some of you may have seen this post way too soon, as I accidentally published it before I even typed a word (except for a title). I guess it's a sign that I have to make this one quick.

Anyway, I just wanted to wish the Oreo cookie a happy 100th b-day. It was a childhood favorite of mine, and I have to admit that I even craved them while pregnant with my kids. Although I have eaten the real deal in the past few years (you've gotta live a little sometimes), most of the time I make my own Rawdorable version, which makes for a yummy cupcake topper.

Speaking of cupcakes, here's a blast from the past in honor of Oreo's big day. It's how I make my sandwich cookies, followed by a scrumptious cupcake recipe to put them on.



Rawdorable
Sandwich Cookies

  • 1 cup almond meal
  • 1/4 cup coconut flakes, ground into a powder
  • 1/4 cup cocoa powder
  • 2 Tbsp. pure maple syrup or other liquid sweetener
  • 2 soft pitted dates
  • dash of sea salt
  • * "butterdream" frosting
In a food processor, combine almond meal (you can use finely ground almonds or a combo of ground almonds with leftover pulp from making almond milk), ground coconut and cocoa powder. Add the pure maple syrup, dates and sea salt, and process to create a ball of dough.

Flatten the dough into a sheet, and cut out cookie-sized circles. "Bake" the cookies in your dehydrator, flipping once, until crisp (you can also just chill them in the fridge until firm).

Make sandwiches by frosting a layer of the "butterdream" (make it the day ahead and allow it to thicken in the fridge first) between two cookies. Repeat until all the cookies are filled.

*****


Rawdorable
Cookies 'N Cream Cupcakes

Inspired by "Vegan Cupcakes Take Over The World"
  • 2 cups nut flour
  • 1/2 cup cocoa powder
  • 1/4-1/2 cup date paste
  • 2-4 Tbsp. coconut milk
  • generous drizzles of pure maple syrup, to taste
  • 1/2 tsp. vanilla
  • dash of sea salt
  • * "butterdream" frosting
  • * raw sandwich cookies (see above)
In a large bowl, combine the nut flour (a mixture of finely ground nuts of your choice combined with leftover nut pulp from making your favorite nut milk; I like using finely ground almonds, mixed with a little hazelnut and Brazil nut pulp), cocoa powder and sea salt. Stir with a whisk or use an electric mixer.

Next, add about 1/4 cup of the date paste, 2 Tbsp. of the coconut milk (although any thickened nut milk will do) and the vanilla. Whisk/mix, paying close attention to the consistency of the batter. Add pure maple syrup to taste, and more of the date paste and coconut milk as needed. Whisk/mix to combine. The batter should be moist, but not so damp that it requires "baking" in a dehydrator (although you could if you desire).

Divide the batter into sections and form them into cupcake shapes (makes 3 or 4 full-size cupcakes). Frost each cupcake with a generous dollop of "butterdream" mixed with raw sandwich cookie crumbs, and top with half a raw sandwich cookie. Yum!

*****


These cookies are also fun to add to a delicious smoothie or shake. The simplest way to do this is in a "banilla" shake made from almond milk, frozen bananas and vanilla. Once blended, toss in some Rawdorable sandwich cookies and give it a quick spin. The results are so good!

Happy birthday Oreo. You always make me smile :-)
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