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Crumbles by Nicole

Oreo Cookies and Cream Roll Out Cookie

6/19/2016

16 Comments

 
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I love everything Oreo: Oreo Cheesecake, Oreo Ice Cream, Oreo Milkshakes, Oreo Cupcakes......you get the point right? So I had to figure out the perfect way to get that Oreo punch of flavor into a roll out cookie dough. I think I figured out the magic trick for a soft delicious cookie that can hold up to royal icing and still hold its shape. Wanna know my secret? Yeah, I thought you would ...it's instant pudding mix! Shhhhh its my secret.
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Oreo Roll Out Cookie Ingredients:
​1 cup salted butter (softened)
1 cup sugar
1 large egg
1 tsp vanilla
1 box of Jello Oreo instant pudding (4.2oz)
2 1/4 cups all purpose flour
1/4 cup finely crushed Oreos (optional)

​Directions
:
Cream the butter and sugar together. Add the egg and vanilla until blended. Add the flour and dry jello powder (don't make the jello, just add the jello mix to the flour). Mix until incorporated, then fold in the optional Oreos. The dough needs to rest for at least 10 minutes at room temperature before you roll it out. I roll these out to 1/4 inch. Adding the optional crushed Oreos can make the dough spread a little, so if you are doing a more detailed shape, leave these out. If you add the optional Oreos I found that refrigerating the dough for about 2-4 hours helps them spread less. And because I LOVE Oreos I actually added an additional 1/2 cup of chopped Oreos to this batch. Bake at 375 for 8-10 minutes. They were so yummy my kids ate the first batch with no icing...lol. You can eat them this way, or ice them using your favorite glaze or royal icing recipe.
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Royal Icing:
Ingredients:
3/4 cups warm water 3/4 tsp cream of tarter
5tbsp meringue powder
2lbs bag of sugar
2tbsp corn syrup
1 tsp glycerin
2 tsp butter vanilla LorAnn emulsion (or clear vanilla)
Directions:
in a stand mixer, mix warm water, cream of tarter, and meringue until dissolved. Add sugar and mix until incorporated. Add corn syrup, glycerin and flavoring and beat until stiff peaks form. Use water to dilute the icing to the right consistency (I use a spray bottle so that I don't add to much water at once).

I hope you enjoy these as much as my family does.
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16 Comments

The Inspiration Behind My Christmas Breakfast Cookie

12/18/2015

3 Comments

 

French Toast Casserole

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The first time I tried this recipe it was at a Mocha Mom brunch.  One of the moms brought a French Toast Casserole and I thought it was the best breakfast dish I had ever eaten.  An added bonus was that all the kids loved it, and I am always on the search for recipes that all the picky eaters in my family can enjoy.  When she told me she prepared most of it the night before, I was sold. I set out on a mission to make my own thinking it would be perfect when we had family in town, or on special mornings when we all wanted to be together.  Since I love family traditions, the Christmas Morning French Toast Casserole tradition was born.

This recipe is prepared the night before Christmas while Santa is busy putting presents under the tree.  I prepare it, then pop it in the oven on Christmas morning as soon as the kids wake us up to go downstairs to open presents.  By the time they are finished opening presents, breakfast is ready to be served.  We get a perfect homemade breakfast without having to spend much time in the kitchen on Christmas day.  This recipe was also the inspiration for my Christmas Breakfast Cookie (featured on The Great Holiday Baking Show). You can find this recipe here.







Ingredients:

1lb bacon
1/2 cup butter, melted
1 loaf of bread (about 20 slices or less if thicker bread is used)
1 1/4 - cup brown sugar
1.5 - tsp cinnamon
1/2 - tsp nutmeg
5 - eggs
3/4 cup milk
½ cup heavy cream
1 tsp vanilla extract
1 tsp vanilla bean paste (optional but I recommend it)
 
Directions:
Start by cooking the bacon.  I like to cook my bacon on a cooling rack that is inside a larger pan in the oven for 30 min at 350.  For this recipe I cook it about 20 min until just cooked but not quite crispy.  It can also be cooked on the stove-top.  No matter what method you use to cook the bacon, cook until just done as it will be cooked again the next day.

While the bacon is cooling, mix the dry ingredients together in a bowl (brown sugar, cinnamon, and nutmeg). In another bowl mix the eggs, milk, cream, paste and extract together. Melt the butter in the microwave and pour it in a 9x 13. Cut each piece of bread into strips.  Layer bottom of pan with a third the bread pieces.  Sprinkle 1/3 of the brown sugar mix over the bread. Layer the second third of bread and top with 1/3 of brown sugar mix. Add the last layer of bread and pour the egg mixture over the bread slices. Make sure you cover all the pieces of bread. Chop the bacon and add about ½ cup of chopped cooked bacon (or more if you are a bacon lover) to the top of the bread.  Sprinkle remaining brown sugar on top. Cover the dish and refrigerate overnight. In the morning, remove from the refrigerator and bake (still covered in foil) in a preheated oven at 350 for 30 minutes. Then uncover and bake 15 more minutes until brown and set. Take out and enjoy with powdered sugar or syrup (my family likes both).



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3 Comments

    Nicole Silva

    I am a Kindergarten teacher, mother of 3 girls, and wife who stumbled upon this cookie baking adventure by accident (because I had so much time on my hands...lol).

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