Oreos have been around for many years. I’m not exactly sure when the original Oreos became certified kosher, but what I do know is that they are a fabulous cookie to eat as is and to use in many different ways. Here are some super, easy ways. (To simplify the following recipes, I am using the name Oreo even though you may choose to use an alternative brand.)
Banana Oreo Pops
6 large bananas, peeled and cut in half
4 oz. chocolate for melting
2 tbls. creamy peanut butter
2 tsp. vegetable oil
12-14 Oreos crushed (as fine or as chunky as you want)
Microwave the chocolate for about a minute until almost melted. Stir in peanut butter and microwave until chocolate and peanut butter are melted together (stirring every 15-20 seconds). Stir in vegetable oil.
Skewer the bananas, then dip in the melted chocolate-peanut butter mixture. Place crushed Oreos on a plate or shallow dish. Roll bananas in the crushed Oreos and place on a baking sheet or tray lined with wax paper. Place in freezer until frozen.
Chocolate Oreo Cake
2 cups sugar
1¾ cup all-purpose flour
¾ cup cocoa
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
1 cup milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
10-15 Oreos twisted to separate cookies and reveal cream center
15 Oreos, chopped directly in half through cookie
1 stick margarine, melted
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla extract
For cream filling:
1/3 cup whipping cream
2 tsp. powdered sugar
a dash of vanilla extract
1/8 cup Oreo cookie crumbs—scrape the filling out of the sandwich cookies by splitting the “sandwich” and discard. Crush the cookies until you have 2 oz. worth, or an 1/8 of a cup
Preheat oven to 350° and prepare two 9-inch round baking pans, lining with parchment. On one layer of cake pan, place cookie halves that have been separated cream side up. Repeat for second layer.
Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter very carefully into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans and place onto wire racks. Remove parchment and cool completely.
Meanwhile, make frosting: Stir melted margarine into cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. To make filling: In the bowl of an electric mixer, whip the cream, sugar, and vanilla until stiff.
When cake is completely cooled, make icing dam around the top edge of one layer of cake. Fill icing dam with a layer of cream filling. Place other cake layer on top, and frost with chocolate frosting. Place Oreo halves around bottom edge and top of cake.
No-Bake Oreo Truffles
1 package Double Stuffed Oreos (other types work as well).
4 oz. cream cheese, you may add up to 8 oz.; I just like the consistency best with 4 oz. (I use Tofutti).
melting chocolates (use choc chips, white chocolate, or other good quality. If you are using chocolate chips, add about 2 tsp. oil to about ¾ cup chips.
Chop up Oreos finely in a food processor. Save some of the finely crushed Oreos for garnish later and set it aside. You don’t need too much.
With hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined.
Roll into 1” balls and place on a wax-covered cookie sheet. Put in freezer for 15 minutes.
While balls are in freezer, melt chocolate according to directions.
Pull the Oreo Truffles out of freezer, and dip into chocolate. Garnish with reserved Oreo crumbs before the chocolate sets up.
Let chocolate set, refrigerate, and enjoy!
Gail Hochman has been a resident of Bergen County for over 30 years and has been blessed with many grandchildren.