The Versatile Oreo

Oreos.  They're so amazing that Weird Al Yankovic has written a song about them.

Wikipedia lists all the known Oreo flavors and color varieties from around the globe.  Almost 30 of them!

In China and Japan they have such flavors as Green Tea and Lemon Ice.  They also have Double Delight Oreos in Orange and Mango, and Raspberry and Blueberry.  In Indonesia, Malaysia and Thailand they have a Blueberry Ice Cream Oreo.  Not included in the tally of Oreo types are the seasonal color cookies that they have created for Spring, Christmas and Halloween.

This is my idea of the perfect Oreo.  I love the creamy middle.  It would be nice if you could buy a box of middles or maybe a triple or quadruple stuffed cookie.

They're also a most versatile cookie.  There are many desserts that you can make with Oreos.  When I'm on Pinterest, I notice new Oreo recipes regularly.  I have also seen them covered in chocolate and decorated with seasonal motifs. I'm planning on posting on that in the near future to give you ideas for the holidays.

Kraft has a recipe for Oreo Truffles.  You can decorate them to look quite elegant but the recipe only calls for three ingredients. 

WHAT YOU NEED

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (16.6 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

MAKE IT

MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.


These are a quick, easy treat you could serve at your holiday parties.  Or how about taking them to a party in an attractive holiday box as a hostess gift.

Cupcakes are one of my favorite treats.  Combining cupcakes and Oreos takes them one step further into yumminess. 

Baker Girl has a recipe for decadent looking Oreo cupcakes.  If you don't want to make your own cake, you could use a box mix and substitute coffee for the water.

Cupcakes
3 ounces bittersweet chocolate, finely chopped
1/3 cup Dutch-processed cocoa
3/4 cup hot, strong-brewed coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
15 Oreo halves, with cream filling attached
Frosting
1 3/4 cups plus 2 tablespoons whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
6 tablespoons Oreo cookies, finely crushed
15 Oreos for the top of each cupcake

Preheat oven to 350°F and line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for later. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.
Place chocolate and cocoa in a medium bowl and pour the hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes.
Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.
Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.
Divide batter evenly among muffin pan cups, filling each 3/4 full. Bake until cupcakes are set and firm to the touch, 17-20 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting, in the bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cooke crumbs with a spatula.
Scoop the mixture into a pastry bag and pipe on top of the cupcakes (I used a Wilton #1M tip for these cupcakes). Garnish with Oreo cookies.
Makes 15 cupcakes.

I have made these before and they are heaven in a cupcake wrapper.  I used Wilton's buttercream icing because I'm addicted to buttercream.

Aren't they a thing of beauty?

Next, it's a carnival in your kitchen.  Break out the deep fryer and you can make your own deep fried Oreos.  

Dunkin Cooking the Semi-Homemade Way's deep fried Oreo recipe is a simple one.

1 C. - Buttermilk Pancake Mix
3/4 C. - Ice Water
1 Q. - Vegetable Oil (or a Deep Fryer)
20 - Double Stuff Oreo's
2 Tbs. - Powder Sugar

Freeze the cookies for about 3 hours. In a heavy bottom sauce pot or your deep fryer, heat the oil to 350 degrees. While the oil is heating, set up a cookie sheet lined with paper towels for draining. In a medium bowl mix together the water and pancake mix until thoroughly combined. When the batter is smooth dip one cookie at a time into the batter and cover with a light layer. Place the cookie carefully into the hot oil and cook until golden brown, roughly about 30 seconds on each side, flipping from side to side. When the cookie is done remove with metal tongs to the paper towel to drain off the excess oil. Dust with powder sugar once cookie is cooled after about 2 minutes. 

You can even have your Oreo in a glass.

Every Day with Rachel Ray has a recipe for a cookie cocktail, the Liquid Oreo.

INGREDIENTS
Ice cubes
1-1/2 ounces vodka (3 tablespoons)
1-1/2 ounces Kahlúa (3 tablespoons)
1-1/2 ounces white crème de cacao (3 tablespoons)
1-1/2 ounces Baileys Irish Cream (3 tablespoons)
2 Oreo cookies, for garnish

DIRECTIONS:
Fill a cocktail shaker halfway with ice cubes. Add the vodka, Kahlúa, crème de cacao and Baileys and shake well. Strain into 2 martini glasses. Slip an Oreo onto the side of each glass.

That's a recipe that I really want to make!