TIME FOR THE STEEL MAGNOLIAS SUPPORT MEETING

DOUBLE CHOCOLATE OREOS

If you follow this blog you know that I volunteer for Alzheimer's Idaho (local grassroots organization) and one of the things that I do for these deserving ladies is make the dessert for their monthly support meeting.  This month they are having Double Chocolate Oreos.

Since you use a cake mix this is a very simple recipe, (4) items, eggs, oil, cake mix and a little brown sugar. Please make sure and sift the sugar and the cake mix.

 Recipe called for parchment paper but they did fine on the Silpat mats.  Do your best to make them uniform since they become a cookie sandwich, and give them plenty of room to spread out, having said that they don't spread out too much.


Along with the Oreos they are having homemade vanilla ice cream.

Double Chocolate Oreos Recipe

Ingredients

Chocolate Cookies:

1 box devil's food cake mix, sifted to remove any lumps

2 eggs

1/3 C. oil

2 Tbsp. brown sugar

Chocolate Filling:

1/2 C. butter, softened

8 oz. cream cheese (or an extra 1/2 C. butter)

1/2 C. unsweetened cocoa powder

2 tsp. vanilla extract

2 C. powdered sugar, more if needed

Directions

1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.

2. In a large bowl, combine cake mix, eggs, oil and brown sugar until smooth.

3. Make small dough balls about the size of a walnut and place on cookie sheets 3 inches apart.

4. Bake for 6-8 minutes depending on how brownie-like or cake-like you want them to be.

5. Let cookies cool.

6. Chocolate Filling: Combine all ingredients until smooth in a standing mixer. Add more powdered sugar if too thin or not sweet enough.

7. Frost the bottoms of half the cookies and place the unfrosted cookies on top to create little Oreo cookie "sandwiches."

8. Place in tupperware and refrigerate for at least 20 minutes. Chilling them helps the filling not to gush out when you eat them BUT it's not necessary.

Cuisinart Ice Cream Machine Vanilla Ice Cream

Ingredients 

1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract

Instructions

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving

 Moseyed over to the Graphic's Fairy and did a search on label and found this lovely frame/label to make a label for the vanilla ice cream.  Ready for delivery!

 FAIR WARNING: I never eat any of the desserts I make for the mags but because I had not made this recipe before I made two little cookies and filled and cooled them as instructed - this cookie along with the ice cream may put the consumer into a sugar coma.  Seriously folks these are some rich cookies and one or half one to a customer. Having said that a chocolate lover will be in heaven.

Resource 

Double Chocolate Oreos Recipe, Your Cup of Cake 

Ice Cream Recipe from the Cuisinart cookbook

Cake stand, Williams-Sonoma

Plate, IKEA charger

Thank you for stopping by!