Tuesday, March 6, 2012

Happy 100th :-)

Some of you may have seen this post way too soon, as I accidentally published it before I even typed a word (except for a title). I guess it's a sign that I have to make this one quick.

Anyway, I just wanted to wish the Oreo cookie a happy 100th b-day. It was a childhood favorite of mine, and I have to admit that I even craved them while pregnant with my kids. Although I have eaten the real deal in the past few years (you've gotta live a little sometimes), most of the time I make my own Rawdorable version, which makes for a yummy cupcake topper.

Speaking of cupcakes, here's a blast from the past in honor of Oreo's big day. It's how I make my sandwich cookies, followed by a scrumptious cupcake recipe to put them on.

Sandwich Cookies

  • 1 cup almond meal
  • 1/4 cup coconut flakes, ground into a powder
  • 1/4 cup cocoa powder
  • 2 Tbsp. pure maple syrup or other liquid sweetener
  • 2 soft pitted dates
  • dash of sea salt
  • * "butterdream" frosting
In a food processor, combine almond meal (you can use finely ground almonds or a combo of ground almonds with leftover pulp from making almond milk), ground coconut and cocoa powder. Add the pure maple syrup, dates and sea salt, and process to create a ball of dough.

Flatten the dough into a sheet, and cut out cookie-sized circles. "Bake" the cookies in your dehydrator, flipping once, until crisp (you can also just chill them in the fridge until firm).

Make sandwiches by frosting a layer of the "butterdream" (make it the day ahead and allow it to thicken in the fridge first) between two cookies. Repeat until all the cookies are filled.


Cookies 'N Cream Cupcakes

Inspired by "Vegan Cupcakes Take Over The World"
  • 2 cups nut flour
  • 1/2 cup cocoa powder
  • 1/4-1/2 cup date paste
  • 2-4 Tbsp. coconut milk
  • generous drizzles of pure maple syrup, to taste
  • 1/2 tsp. vanilla
  • dash of sea salt
  • * "butterdream" frosting
  • * raw sandwich cookies (see above)
In a large bowl, combine the nut flour (a mixture of finely ground nuts of your choice combined with leftover nut pulp from making your favorite nut milk; I like using finely ground almonds, mixed with a little hazelnut and Brazil nut pulp), cocoa powder and sea salt. Stir with a whisk or use an electric mixer.

Next, add about 1/4 cup of the date paste, 2 Tbsp. of the coconut milk (although any thickened nut milk will do) and the vanilla. Whisk/mix, paying close attention to the consistency of the batter. Add pure maple syrup to taste, and more of the date paste and coconut milk as needed. Whisk/mix to combine. The batter should be moist, but not so damp that it requires "baking" in a dehydrator (although you could if you desire).

Divide the batter into sections and form them into cupcake shapes (makes 3 or 4 full-size cupcakes). Frost each cupcake with a generous dollop of "butterdream" mixed with raw sandwich cookie crumbs, and top with half a raw sandwich cookie. Yum!


These cookies are also fun to add to a delicious smoothie or shake. The simplest way to do this is in a "banilla" shake made from almond milk, frozen bananas and vanilla. Once blended, toss in some Rawdorable sandwich cookies and give it a quick spin. The results are so good!

Happy birthday Oreo. You always make me smile :-)