TWD: GRANDMA'S ALL OCCASION SUGAR COOKIES

Ulrike of Kuchenlatein chose Grandma's All-Occasion Sugar Cookies for this week's Tuesday's With Dorie entry. I posted about sugar cookies (here) a while back and I wasn't thrilled with them all together. I've always been under the impression that sugar cookies were boring and tasteless unless topped with creamy icing of some sort. However, my feelings have changed after making these and creamy icing is completely unnecessary. This recipe produces the quintessential sugar cookie; buttery, crispy, soft in the center and just sweet enough. They were super easy to make and rolled out beautifully. I used a hand full of different cookie cutters to create various shapes and sizes. I made hearts....

Then moved on to stars...

Smiley faces...

And Poodles and Schnauzers for fun...

If only I could have created a Schnoodle cookie...ha, ok I'm signing off for now... :)

TWD: BELATED LINZER SABLES

I'll make this quick. Nick of Living The Life chose this recipe and my dad really thanks you, Nick. No, really, he personally wanted to thank you because linzers are his favorite kind of cookie! I was away for the Thanksgiving holiday and I'm finally caught up with my sugar cookies ready for posting tomorrow. These linzers were deeeeelicious. They were crispy and crunchy with the slightest hint of cloves sandwiched between sweet raspberry jam. I used walnuts as my nut-base however, next time I'm going to grind up hazelnuts and spread some Nutella in between. These cookies were pretty easy to make and I plan on making more for the holidays. You can find the recipe here.

TWD: TWOFER PIE

This TWD entry is about a week late but I was out of town for the holiday and hadn't gotten a chance to post! I left my camera USB cord at home and couldn't upload the pictures while I was away. The linzer sables will be posted tomorrow and then I'll finally be caught up! Anyway, on to the twofer pie. Vibi from La Casserole Carree chose this pie for our weekly Tuesday's With Dorie entry and I'm so glad she did. This is a dually flavorful pie containing a layer of pecan pie atop a layer of pumpkin pie all baked in Dorie's buttery flaky pie crust shell. I was able to knock off 2 pies for the price of one for Thanksgiving and everyone really enjoyed it. I found the crust to be super easy to work with. It's very pliable and doesn't crack or break. The last time I made Dorie's pie crust (her blueberry pie), the directions did not include putting the crust in the fridge after it had been rolled out to a 12 inch circle. However, this recipe indicated to do so and it made all the difference. From here on out, I'll roll out my pie dough, trim it to the appropriate diameter, then put it in the fridge to firm up for about 20 minutes. It really made my life a lot easier and relieved with my pie-rolling anxiety.

The pumpkin layer is all done in a food processor which made the labor and cleaning up a cinch and the pecan layer is a few ingredients whisked together in a bowl--also, very easy. Overall this pie was very good and I'd like to play around with it and create different layers other than pecan and pumpkin. The twofer pie is perfect for this time of year and I would encourage everyone to make it during the holiday season! You can find the recipe on Vibi's blog found here.

DEVIL DOG WHOOPIE PIES

OK, seriously....these were amazing!! They tasted exactly like the old school devil dogs with a homemade vibe. Oh how I LOVED devil dogs growing up. My mom packed my lunch box with 1 devil dog everyday for as long as I can remember and when I was given the opportunity to home-make these I was all over it! I got the recipe from joy of baking which is an excellent site for both basic and elaborate desserts. Every recipe I've ever made from this site has turned out fabulously. I made these for Thanksgiving to stray away from your typical pumpkin themed desserts for those who dislike pumpkin. Don't get me wrong, I made plenty of pumpkin desserts but I thought the kids in my family (by kids, I mean my little cousins) would enjoy these. The vanilla filling had a great texture and held it's shape without spilling over the edges; making it a messy-free cookie. The actual cookie and filling was so easy to make. I will most definitely be making these again, perhaps with a chocolate based filling. I'd also like to try these with a vanilla cookie and almond filling by adding a little almond extract. How about a chocolate cookie with mint filling? Yum. Please make these, you'll love them.

Recipe found here.

OREO CHEESECAKE

This is one of the many dessert dishes I made for Thanksgiving. This cheesecake turned out fabulously. If you like Oreo's, then this recipe is most definitely for you. The filling contains chunks of coarsely chopped Oreo's within a sea of silky cream cheese. I doubled the Oreo crust so that it extended up the sides of the cheesecake and sprinkled chopped Oreo's on top before baking.

I allowed the cheesecake to sit in the fridge for 24 hours before whipping up a quick mini batch of chocolate buttercream to spread across the top and use as glue for the Oreo garnish. I doubled the amount of crushed Oreo's within the filling as well as on top. More Thanksgiving Day desserts to come as well as my very belated TWD entries!

*Note: I apologize for the poorly lit photos---Everything in my mother's kitchen bounces off as a yellowish hue*

Oreo Cheesecake

Adapted from Adventures Of A Food Slut

Crust

1 1/2 C. Oreo Cookie Crumbs (about 23 Oreo cookies finely chopped) ( I used 3 cups)

2 Tbsp. Melted Butter (4Tbsp)

Filling - all ingredients need to be at room temperature

1 1/2 lb. Cream Cheese

1 C. Sugar

5 Large Eggs

1/4 tsp. Salt

2 tsp. Vanilla

1/4 C Flour

8 oz Sour Cream (I used Fat-Free)

5 Oreo Cookies (coarsely chopped for the batter) (10 Oreos)

10 Coarsely Chopped Oreo Cookies for the Top of Cheese Cake (15 Oreos)

Butter bottom and sides of a 9-inch springform pan. Mix melted butter with Oreo crumbs and press into the pan, covering the bottom and 1 1/2" up the sides. Set aside.

Preheat oven to 325.Beat cream cheese until light and fluffy. Keeping the mixer on low setting, gradually add sugar and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour; pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped Oreo cookies with a spoon.Pour filling into the springform pan and sprinkle the coarsely chopped Oreo Cookies on top. Place pan on the top rack and in the middle of the preheated oven, and bake for one hour and 15 minutes. When time is up, prop the oven door open and let the cheese cake stay in the oven for one hour.Remove from oven and let cool completely. Refrigerate for 24 hours. It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.