I’ve been spending a lot of time on SmittenKitchen this summer, and I am so impressed at everything Deb makes from scratch. I love the idea that you have complete control of the ingredients you use when you cook from scratch. Your barbeque sauce need not have red food coloring or partially hydrogenated soybean oil. Your stocks can be salt-free if that’s how you live your life. When she posted a recipe for homemade Oreos, I knew I had to try them. They’re trans-fat free, which practically makes them a health food.
I used her recipe exactly, so I’ll let her tell you what to do.
Everything worked beautifully, including the frosting. When you make so many cakes or cookies, you end up with an extra cup of frosting. Though this isn’t necessarily a bad thing, I so appreciate that this recipe gives you the perfect amount for each of your little sandwiches.
And I know that not everyone shares my feelings about dairy, but a glass of milk is essential in this case.
Knowing my thing for mint-chocolate flavors (more on that tomorrow), I might throw a little peppermint extract in the frosting next time. And there will be a next time.