Thursday, July 28, 2011

Recipe Of The Day: Supreme Plate Red Velvet Oreo's

We like to improvise on the classics in our test kitchens and this is one of our favorite creations from our "Substitutions Cost Extra" line of custom made goodies. This Oreo Cookie of sorts fuses the great taste of Red Velvet Cake into cookie base, then gets filled with an amazingly smooth, fresh made Vanilla Creme.
Although they may sound like an impossible mountain to climb, these are truly easy to whip up and can be made a day in advance and stored covered at room temperature (or chilled in the fridge if you like your Oreo's cold.)

For The Cookies:
1 Oz Semisweet Chocolate, Chopped
½ Oz Milk Chocolate, Chopped
12 TBS Unsalted Butter, Melted
½ Cup Sour Cream
2 Large Eggs
1 ½ tsp Apple Cider Vinegar
½ tsp Vanilla Extract
1 TBS Red Food Coloring
2 ¼ Cups All-Purpose Flour
1 Cup Granulated Sugar
¼ Cup Unsweetened Cocoa Powder
2 tsp Baking Powder
¼ tsp Baking Soda
½ tsp Salt

For The Filling:
8 Oz Cream Cheese, At Room Temperature
3 TBS Unsalted Butter, At Room Temperature
2 ½ Cups Confectioners' Sugar, Sifted
1 Vanilla Bean, Halved Lengthwise And Seeds Scraped

Make the cookies:
Preheat the oven to 375 degrees F.
Line 2 large baking sheets with parchment paper.
Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes.
Whisk until smooth.
Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined.
In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt.
Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next.
Stir in the melted chocolate.
Scoop heaping tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp finger.
Bake until the cookies spring back when lightly pressed, 8 to 10 minutes.
Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Meanwhile, make the filling:
Beat the cream cheese and butter with a mixer until smooth.
Beat in the confectioners' sugar and vanilla seeds.
Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling.
Refrigerate 30 minutes before serving.


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