Thursday, October 24, 2013

browned butter pumpkin spice oreos and salted caramel oreos

fall has made it's presence with crisp morning air and mentions of Halloween everywhere. fall also comes with an abundance of pumpkin everything. pumpkin lattes, pumpkin cheesecakes, pumpkin pies and bars and cookies and cupcakes. people are even throwing pumpkin into oatmeal. it's ridiculous! i decided that pumpkin oreos was fitting my fall ventures in baking. i looked up a browned butter pumpkin spice frosting to fill the oreos with but me and buttercreams have a hate/hate relationship. i don't love them (because they're literally too buttery) and also i always sometimes have a hard time making them for some reason. often they won't fluff up and i end up with something unusable. so just in case that happened this time, i also made a salted caramel filling as backup. luckily both of them worked out fine so here are two variations of oreos for the fall season! 

oreo cookie (recipe taken from here)

- 1 cup butter, melted and slightly cooled
- 3/4 c sugar
- 1 tsp vanilla extract
- 1 c semisweet chocolate chips
- 1 egg
- 1 1/2 c all purpose flour
- 3/4 c cocoa powder
- 1 tsp salt
- 1/2 tsp baking soda

1. in a microwave safe bowl, melt butter and chocolate chips, stirring every 30 seconds until melted.
2. whisk in sugar and vanilla until combined
3. whisk in egg
4. in another bowl, whisk together flour, cocoa, salt and baking soda
5. stir dry mixture into wet mixture until it becomes solid
6. transfer dough to a sheet of parchment paper large enough to roll and twist the ends
7. shape dough into a log about 2" in diameter
8. place dough at edge of parchment paper and roll up, twisting the ends to keep the shape intact 
9. refrigerate for at least 2 hrs 
10. heat oven to 325 degrees F
11. slice dough into 1/4" thick slices and place on a prepared baking sheet
12. bake for approx 15 minutes or until tops of cookies are firm to the touch
13. allow to cool before filling

salted caramel filling (recipe taken from here)

- 1/2 c salted butter
- 1 c dark brown sugar
- 1/3 c heavy cream
- 1/2 tsp salt
- 2-3 c powdered sugar, sifted

1. over medium heat, in a small pot, melt butter
2. once butter is melted add brown sugar, heavy cream and salt. continue to cook over medium
3. heat until the caramel is boiling. allow to boil for three minutes and take off stove to cool (no more than 15 minutes)
4. once cool, beat in powdered sugar until you've reached desired consistency. add powdered sugar to make more stiff or heavy cream to thin out.

browned butter pumpkin spice frosting (recipe taken from here)

- 1 1/2 sticks unsalted butter, divided (1/2 stick at room temp)
- 2 T dark brown sugar
- 1/4 c pumpkin puree
- 1 t pumpkin pie spice
- 2-3 c powdered sugar, sifted

1. over medium low heat, melt butter in a sauce pan
2. continue to cook until butter browns and has a nutty scent
3. add dark brown sugar and cook until sugar has melted
4. remove from heat and allow to cool
5. in a bowl, beat remaining butter until smooth
6. beat in browned butter and pumpkin spices
7. beat in powdered sugar until you've reached desired consistency

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