This morning, unfortunately, Ison had to take our TV into Best Buy to hand over to the Geek Squad...the screen keeps turning off when we are watching something, although the sound remains. We are TV-less for about 5 weeks now! Whatever shall we do!?!? Well, we can hang out in the office and watch movies and Netflix on the computer...we do have a couch in there.
When Ison got home, he was able to spend some nice time with Ike. They watched American Chopper together on the computer while I made a tasty birthday treat: home-made oreos! They were so good. I am so happy that they turned out good and Ison said they taste better than store-bought oreos. I am quite glad they did.
Our little guy is now 6 1/2 months now. Where has the time gone? Two days ago I noticed a little blood on Ike's sheet and when I felt in his mouth, there was a tooth! His very first tooth! I am so excited. He has become so fun and interactive. He also now eats solids at least a couple of times a day and, as of yet, has not rejected anything I introduce him to. I really hope this means he will not be a picky eater.
I normally am the one who puts Ike down for a nap, but Ison did it this afternoon. Ike likes story time and tries very hard to grab whatever book we are holding and shove it into his mouth. We are very careful when the pages are paper, but he can grab the board books as much as he wants to. The more he likes books the better!
These oreos were so delicious! Very rich, though. The recipe made about 25 cookies and Ison and I only had 4 each, but we are sure to have more later. I found the recipe on Pintrest from this blog: http://www.sweetpotatochronicles.com/wordpress/
Here is the recipe:
Homemade Oreos
Makes 25 to 30 sandwich cookies
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa (Fry’s Cocoa Powder will work in Canada)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted icing sugar
2 teaspoons vanilla extract
- Set two racks in the middle of the oven. Preheat to 375°F.
- In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
- Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. (I started off with loonie sized chunks of dough which was too big. It’s more like the size of a quarter. Remember, you’re aiming for 50 to 60 of these individual wafers!) With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
- To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
- To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. (I don’t think it’s entirely necessary to use a pastry bag. You could just spoon some icing on and squeeze between two wafers.) Continue this process until all the cookies have been sandwiched with cream.
