Thursday, April 4, 2013

Homemade Birthday Cake Oreos



 The bag looked innocent enough--standard Nabisco blue, illustrated with cute, celebratory 100th anniversary Oreos and a few extra graphics. The cookies within appeared to have a special birthday stamp on one side and cream that was flecked with bits of color. Adorable, but I figured they would just taste like regular Oreos with some sprinkles in the frosting, nothing too special. Still, the call of a special, festive Oreo was alluring, so, after debating for a moment and deciding that I was indeed feeling impulsive, I splurged and bought the birthday Oreos. 

It wasn't until a few hours later that I ripped open the bag and took a sniff of the store-bought Birthday Cake Oreos. Wow. They certainly smelled better than normal Oreos. I took a bite... and another... and then I couldn't stop. All the normal goodness of crispy, chocolatey Oreos was supplemented by the jaunty, sprinkle-filled cream, which tasted--unbelievably enough--just like cake batter. There was no question--these were the best store-bought cookies in the universe.


  

Flash forward a year or so in time and space, back to when I posted my Homemade Raspberry Oreos and received an angry text from my sister, the original Oreo fiend in my life. (This is the girl that prefers Oreos to homemade cookies of any kind, for the record.) She demanded that a plate of homemade Oreo cookies be waiting on the counter for her upon her next arrival home from college. I had been thinking about replicating the Birthday Cake Oreos, and since she's also a cake batter fan, this seemed like the perfect time. I might be in danger of becoming an Oreo mad scientist, because, just like the last batch, I thought these were very successful.


Like my other Oreo cookies, I was pretty happy with the interpretation and felt it was the most accurate of the recipes I've seen. The cream doesn't taste EXACTLY like the birthday cake cream in the anniversary Oreos, but it definitely tastes like birthday cake, especially when eaten on its own, and it tastes really good. I know it sounds super sweet, but the cookies are pretty salty and not all that sweet themselves, so the sweet cream really strikes a nice balance. You can definitely change the sprinkle colors to suit your occasion. I had intentions of going totally homemade and not using cake mix, but I didn't have a few needed ingredients and didn't have time to go to the store. If you don't want to use cake mix, you could definitely substitute a homemade cake mix recipe (like this one) for the boxed stuff.

If combining Oreos, sprinkles, and cake batter in one cookie is basically your life's dream, you will love these Homemade Birthday Cake Oreos. Enjoy--and don't forget the milk for dunking!


Homemade Birthday Cake Oreos
Total Time: 1 hour
Yields: About 30 cookies 

Source: Just barely adapted from Bravetart and the creme is adapted from Smitten Kitchen.

Cookie Ingredients:
  • 3 ounces unsalted butter, room temperature
  • 3 and 3/4 ounces granulated sugar
  • 1 and 1/2 ounces brown sugar
  • 1 and 1/2 teaspoons salt
  • 1/4 teaspoon + 1/8 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 and 1/2 teaspoons vanilla extract
  • 2 egg yolks
  • 4 ounces all-purpose flour
  • 3 ounces dutch-processed or dark cocoa powder
  1. Using a stand mixer, cream butter, granulated sugar, and brown sugar. Add salt, baking powder, baking soda, and vanilla extract and beat, at medium speed, until combined. Turn the mixer to low and add egg yolks one at a time, scraping the bowl after each addition. When the eggs have just been incorporated, scrap the bowl and mix on low for 30 seconds.
  2. Add flour and cocoa powder and mix until just incorporated. Using a fine mesh sieve, lightly dust a clean surface with cocoa powder. Scrape the dough into a ball and place on the cocoa dusted surface. Dough will be very firm.
  3. Sprinkle dough with additional cocoa powder and roll to 1/8" thickness. Cut with a 2" round cookie cutter, or other small shape. To make "designs" on the cookie, press a smaller cookie cutter firmly in the center of the dough circle, but do not cut all the way through. You should make a deep impression, not a clean cut. (You can also form the dough into a log, chill, and slice, if you prefer, but I think the roll and cut method looks nicer.)
  4. Preheat the oven to 350 degrees Fahrenheit. Place the cookies on an ungreased baking sheet lined with parchment paper. (If you are having trouble moving the cookies, use a very thin spatula or bench scraper to transport them.) Work scraps back into a smooth ball, roll, and cut, until most of the dough has been used. Bake for 12-15 minutes. Cookies should be fully cooked and crisp, but not burned. Let the cookies cool completely on a wire cooling rack before filling.

Birthday Cake Creme Filling Ingredients:
  • 1/4 C room temperature butter
  • 1/4 C vegetable shortening
  • 1 C dry yellow cake mix
  • 3 C confectioner's sugar
  • 1 teaspoon vanilla extract
  • 1 C rainbow sprinkles
  1. In the bowl of a stand mixer, beat the butter and shortening until well-blended. Slowly add the cake mix and confectioner's sugar, mixing on low. Add the the vanilla and beat 2-3 minutes, until the creme is fluffy. The cream consistency should be very thick, but still pipeable. Stir in the sprinkles and set aside.
  2. To fill the cookies, transfer the creme to a pastry bag fitted with a large round piping tip. (You can also use a large zip top bag, sealed tightly, with a small hole cut out of the corner.) Squeeze a generous dollop of creme on one cookie. Top with a second cookie and press lightly. Repeat until all of the cookies are filled. Cookies are best eaten within 3 days and should be stored uncovered and at room temperature.

4 comments:

  1. Replies
    1. Thanks! They are dangerously addicting...

      Delete
  2. Oh my. You are my hero for making these! Those Birthday Cake Oreos are amazing, but I'm sure your homemade ones are even better.

    ReplyDelete
    Replies
    1. Haha, glad to hear it. Thanks--I think they're a pretty good replica!

      Delete

Thursday, April 4, 2013

Homemade Birthday Cake Oreos



 The bag looked innocent enough--standard Nabisco blue, illustrated with cute, celebratory 100th anniversary Oreos and a few extra graphics. The cookies within appeared to have a special birthday stamp on one side and cream that was flecked with bits of color. Adorable, but I figured they would just taste like regular Oreos with some sprinkles in the frosting, nothing too special. Still, the call of a special, festive Oreo was alluring, so, after debating for a moment and deciding that I was indeed feeling impulsive, I splurged and bought the birthday Oreos. 

It wasn't until a few hours later that I ripped open the bag and took a sniff of the store-bought Birthday Cake Oreos. Wow. They certainly smelled better than normal Oreos. I took a bite... and another... and then I couldn't stop. All the normal goodness of crispy, chocolatey Oreos was supplemented by the jaunty, sprinkle-filled cream, which tasted--unbelievably enough--just like cake batter. There was no question--these were the best store-bought cookies in the universe.


  

Flash forward a year or so in time and space, back to when I posted my Homemade Raspberry Oreos and received an angry text from my sister, the original Oreo fiend in my life. (This is the girl that prefers Oreos to homemade cookies of any kind, for the record.) She demanded that a plate of homemade Oreo cookies be waiting on the counter for her upon her next arrival home from college. I had been thinking about replicating the Birthday Cake Oreos, and since she's also a cake batter fan, this seemed like the perfect time. I might be in danger of becoming an Oreo mad scientist, because, just like the last batch, I thought these were very successful.


Like my other Oreo cookies, I was pretty happy with the interpretation and felt it was the most accurate of the recipes I've seen. The cream doesn't taste EXACTLY like the birthday cake cream in the anniversary Oreos, but it definitely tastes like birthday cake, especially when eaten on its own, and it tastes really good. I know it sounds super sweet, but the cookies are pretty salty and not all that sweet themselves, so the sweet cream really strikes a nice balance. You can definitely change the sprinkle colors to suit your occasion. I had intentions of going totally homemade and not using cake mix, but I didn't have a few needed ingredients and didn't have time to go to the store. If you don't want to use cake mix, you could definitely substitute a homemade cake mix recipe (like this one) for the boxed stuff.

If combining Oreos, sprinkles, and cake batter in one cookie is basically your life's dream, you will love these Homemade Birthday Cake Oreos. Enjoy--and don't forget the milk for dunking!


Homemade Birthday Cake Oreos
Total Time: 1 hour
Yields: About 30 cookies 

Source: Just barely adapted from Bravetart and the creme is adapted from Smitten Kitchen.

Cookie Ingredients:
  • 3 ounces unsalted butter, room temperature
  • 3 and 3/4 ounces granulated sugar
  • 1 and 1/2 ounces brown sugar
  • 1 and 1/2 teaspoons salt
  • 1/4 teaspoon + 1/8 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 and 1/2 teaspoons vanilla extract
  • 2 egg yolks
  • 4 ounces all-purpose flour
  • 3 ounces dutch-processed or dark cocoa powder
  1. Using a stand mixer, cream butter, granulated sugar, and brown sugar. Add salt, baking powder, baking soda, and vanilla extract and beat, at medium speed, until combined. Turn the mixer to low and add egg yolks one at a time, scraping the bowl after each addition. When the eggs have just been incorporated, scrap the bowl and mix on low for 30 seconds.
  2. Add flour and cocoa powder and mix until just incorporated. Using a fine mesh sieve, lightly dust a clean surface with cocoa powder. Scrape the dough into a ball and place on the cocoa dusted surface. Dough will be very firm.
  3. Sprinkle dough with additional cocoa powder and roll to 1/8" thickness. Cut with a 2" round cookie cutter, or other small shape. To make "designs" on the cookie, press a smaller cookie cutter firmly in the center of the dough circle, but do not cut all the way through. You should make a deep impression, not a clean cut. (You can also form the dough into a log, chill, and slice, if you prefer, but I think the roll and cut method looks nicer.)
  4. Preheat the oven to 350 degrees Fahrenheit. Place the cookies on an ungreased baking sheet lined with parchment paper. (If you are having trouble moving the cookies, use a very thin spatula or bench scraper to transport them.) Work scraps back into a smooth ball, roll, and cut, until most of the dough has been used. Bake for 12-15 minutes. Cookies should be fully cooked and crisp, but not burned. Let the cookies cool completely on a wire cooling rack before filling.

Birthday Cake Creme Filling Ingredients:
  • 1/4 C room temperature butter
  • 1/4 C vegetable shortening
  • 1 C dry yellow cake mix
  • 3 C confectioner's sugar
  • 1 teaspoon vanilla extract
  • 1 C rainbow sprinkles
  1. In the bowl of a stand mixer, beat the butter and shortening until well-blended. Slowly add the cake mix and confectioner's sugar, mixing on low. Add the the vanilla and beat 2-3 minutes, until the creme is fluffy. The cream consistency should be very thick, but still pipeable. Stir in the sprinkles and set aside.
  2. To fill the cookies, transfer the creme to a pastry bag fitted with a large round piping tip. (You can also use a large zip top bag, sealed tightly, with a small hole cut out of the corner.) Squeeze a generous dollop of creme on one cookie. Top with a second cookie and press lightly. Repeat until all of the cookies are filled. Cookies are best eaten within 3 days and should be stored uncovered and at room temperature.

4 comments:

  1. Replies
    1. Thanks! They are dangerously addicting...

      Delete
  2. Oh my. You are my hero for making these! Those Birthday Cake Oreos are amazing, but I'm sure your homemade ones are even better.

    ReplyDelete
    Replies
    1. Haha, glad to hear it. Thanks--I think they're a pretty good replica!

      Delete

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