Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes
This weekend is full of treats with National Pound Cake Day (today!) and National Oreo Cookie Day on Sunday. Let’s see what we can make of that in our weekend recipe guide.
Five Flavor Pound Cake (courtesy of callmepmc.com)
Ingredients
1 cup butter at room temperature, no substitutions
½ cup solid vegetable shortening
3 cups granulated sugar
6 large eggs at room temperature
3 cup all-purpose flour sifted then measured correctly
½ teaspoon baking powder
¼ teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon coconut extract
1 teaspoon rum extract
1 teaspoon butter extract
GLAZE
½ cup sugar
¼ cup butter not margarine
½ teaspoon each vanilla extract, almond extract, coconut extract, rum extract, & butter extract
1 tablespoon water
Directions
Preheat oven to 325° F.
Coat a 10-inch tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release spray.
In the bowl of an electric mixer, cream butter, shortening, and sugar until fluffy. Stop mixer and scrape sides. Mix again.
Add eggs one at a time beating each one in before adding the next. Stop mixer and scrape sides. Mix again.
Add the extracts to the milk. Add the salt and baking powder to the flour. Alternately add the flour mixture and the milk mixture to the creamed sugar mixture beginning and ending with the flour. Stop the mixer and scrape the sides. Mix until well combined.
Pour batter into your prepared pan. Smooth the top.
Bake at 325°F for 75 to 85 minutes or until done.
Carefully insert a cake tester into the center of the cake. The cake is done when dry crumbs or no crumbs stick to the pick. As well, the internal temperature of the cake will be 200°F when fully cooked.
During the last 5 minutes of baking, make the glaze. In a small saucepan over medium heat, whisk together the sugar, butter, and water. Bring to a slow boil, reduce heat, and simmer for three minutes, whisking about every 30 seconds. Remove the pan from the heat source and whisk in the extracts.
When the cake is done cooking, remove from the oven and use a long skewer to poke holes all over the cake while it is still in the pan. Next, use a butter knife to loosen the cake around the edges of the pan as well as the center hole. Carefully pour the hot glaze over the cake allowing the glaze to seep into the cake. Allow the cake to set 10 to 15 minutes to soak in the glaze.
Once all of the glaze has been absorbed, loosen the edges and center of the cake again using a butter knife. Flip cake over onto a cake platter.
Store in an airtight cake taker either on the counter or the refrigerator. It will stay fresh on the counter 3 to 4 days and in the refrigerator 5 to 7 days. See notes above for freezing.
Oreo Pound Cake (courtesy of southernbite.com)
Ingredients
1 cup unsalted butter, room temperature
1/2 cup vegetable shortening
2 1/2 cups sugar
5 large eggs, room temperature
3 cups all-purpose flour
1 cup International Delight OREO Creamer
1 teaspoon vanilla extract
1/2 teaspoon almond extract
20 OREO cookies, broken
For the topping:
1 cup powdered sugar
3 tablespoons International Delight OREO Creamer
8 OREO cookies, broken
Directions
DO NOT preheat the oven. Grease and flour a Bundt pan.
Using a hand mixer or stand mixer, cream together the butter, shortening, and sugar for 5 minutes. Add the eggs one at a time, mixing thoroughly after each egg. Add the flour and creamer alternately, beginning with 1 cup of flour, then 1/2 cup of creamer, 1 cup of flour, 1/2 cup of creamer, then 1 cup of flour. Beat well after each addition. Scrape down the sides of the mixing bowl and mix again. Add the almond and vanilla extracts, and mix well. Fold in the broken OREO cookies. Fill the Bundt pan to within 1 inch of the top.
Place the pan into a cold oven, and turn the oven on to 325°. Bake 1 hour to 1 hour and 10 minutes or until the cake pulls away from the sides of the pan and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then place a serving platter or plate over it and invert the cake onto the platter. Allow it to cool completely, then whisk together the powdered sugar and additional creamer to create the glaze. Drizzle over the cake and top with the remaining OREO cookie pieces.
Oreo Cinnamon Rolls (courtesy of chelsweets.com)
Ingredients
Oreo Cinnamon Roll Dough
3 1/2 cups all-purpose flour + up to 1/2 cup addition flour (added later in process) (455 grams)
1 tsp salt (6 grams)
2 tsp or 1 packet instant dry yeast (7 grams, 1/4 oz.)
1 cup whole milk (245 grams)
1/2 cup granulated sugar (100 grams)
1/4 cup unsalted butter, room temperature (56 grams)
1 large egg, room temperature (56 grams)
1/2 cup crushed oreos (50 grams)
Chocolate Oreo Cinnamon Roll Filling
1/2 cup packed light brown sugar (100 grams)
2 Tbsp black cocoa (14 grams)
1 tsp ground cinnamon (3 grams)
1/4 cup unsalted butter, softened (56 grams) - to be spread on the dough
1/2 cup crushed oreos (50 grams)
Vanilla Glaze
1 Tbsp unsalted butter, room temperature (8 grams)
1 1/2 cups powdered sugar (188 grams)
2 Tbsp whole milk (30 grams)
1 tsp vanilla extract (4 grams)
Directions
Preheat your oven to 200 degrees F.
In a large bowl or the bowl of a stand mixer, combine 3 1/2 cups of flour, 1 packet instant dry yeast (or about 2 teaspoons), and 1 teaspoon salt.
In a separate bowl, add 1 cup milk, 1/4 cup softened butter, and 1/2 cup granulated sugar into a microwave safe bowl.
Heat on high power for 60-90 seconds, until the mixture is warm to the touch. Stir to combine the ingredients.
Gradually add the warm milk mixture into the flour mixture and mix on medium speed with a dough hook until the dough comes together.
Add in the egg and mix on a low speed until a sticky dough ball forms. Continue to mix on a medium low speed for 2-3 minutes, until the dough becomes more elastic.
As the dough mixes, add additional flour, 1 Tablespoon at a time until the dough begins to leave the sides of the bowl.
Once you're done adding in the additional flour, mix in 1/2 cup of crushed oreos on a medium speed. Mix until the oreos are incorporated throughout the dough.
Cover your bowl with plastic wrap, and set aside to allow the dough to rest for 10 minutes. The plastic wrap should fog up a bit from the warmth of the dough.
Generously flour your counter and roll your dough ball into a large rectangle 12 inches x 18 inches. It should be about 1/2 cm thick.
Spread 1/4 cup of softened butter over the dough, leaving 1/2 inch on the long side of the rectangle uncovered.
Sprinkle the cinnamon roll filling (instructions below) evenly over the buttered area, and pat down with the back of a spoon or spatula. Top with 1/2 cup of crushed oreos.
Tightly roll the dough horizontally, toward the uncovered strip.
Cut dough log into 9 equal pieces with dental floss (you can cut it into more pieces if you want smaller/shorter cinnamon rolls), and place in a greased square pan (mine is 8in x 8in).
Turn the oven off! I REPEAT, TURN THE OVEN OFF.
Cover the cinnamon roll pan with foil and place in a the oven for 30 minutes (or until the cinnamon rolls have risen).
Remove the pan from the oven and take off the tinfoil. Turn the oven back on, and heat to 350 degrees.
Once the oven has preheated to 350 F, bake for 26-32 minutes or until rolls are golden brown.
While the dough rises, make the cinnamon roll filling.
In a medium sized bowl, mix together 1/2 cup packed light brown sugar, 2 Tablespoons of black cocoa, and 1 teaspoon of ground cinnamon and set aside.
To make the cinnamon roll frosting, place 1 Tbsp of unsalted butter in a medium sized bowl with 1 1/2 cups of powdered sugar.
Add in 2 Tablespoons of whole milk and 1 teaspoon vanilla extract. Mix together until smooth.
Let the cinnamon rolls cool for 5-10 minutes, then drizzle the glaze over the cinnamon rolls. Garnish with some extra chopped up oreos and serve warm.
Enjoy!