Oreo Whoopie Pies Cookies Copycat Clone Food

GOLDEN OREO WHOOPIE PIES

Steps:

• Preheat oven to 350° and cover baking sheets with silicone liners or parchment paper.
• In a medium bowl combine cake mix, butter, eggs, sour cream and flour. Using a hand held mixer {or mix by hand}, mix the ingredients until just combined. There may be small bits of butter in the dough.
• Scoop dough onto a parchment lined baking sheet using a small cookie scoop {you should get 48 small cookie mounds}. Refrigerate the dough scoops for at least 60 minutes.
• Once chilled, roll cookie dough scoop in your hand and make a tall cookie dough mound. Add a dozen cookie scoops to a cookie sheet and bake for 9-10 minutes or until the edges and top of the cookie are set and the edges are just starting to turn golden brown. Move cookies immediately to a cooling rack to cool completely. Continue until all of the cookies are baked.
• In a medium bowl combine butter and cream cheese. Use a hand held mixer to mix until creamy and smooth. Add powdered sugar and mix until completely incorporated.
• In a large Ziploc bag {or food processor}, crush Golden Oreo cookies. Add crushed cookies to the frosting and mix until the cookies are evenly incorporated. Put frosting into a piping bag {or large Ziploc bag} and cut a large triangle {a small triangle won't allow the cookies to go through}.
• Pipe a generous amount of Cookies and Cream frosting onto half of the cookies and top with the other half of the cookies. Serve or store in an airtight container at room temperature for up to 4 days. These chocolate whoopie pies are also great refrigerated for up to 5 days and frozen for up to 3 months.

OREO WHOOPIE PIES

Steps:

• In a stand mixer, cream together the sugar, salt, butter, vanilla and egg.
• In a separate bowl, sift together the flour, baking soda and cocoa. Add this to the first mixture alternately with the water and buttermilk.
• Drop the batter by teaspoonfuls onto a greased non-stick cookie sheet. For easiest removal, line the cookie sheet with parchment paper. Bake the cookies at 400 degrees Fahrenheit for 7-8 minutes. Watch them closely. If your cookie cakes are smaller than ours, they will bake faster. Set the cakes aside to cool on the pan until you can move them easily to a wire rack to cool completely.
• In a stand mixer, whip the softened butter and shortening on medium speed for 2-3 minutes. Add the vanilla and powdered sugar. Mix on low speed until the powdered sugar is all incorporated.
• Add in the heavy cream, one tablespoon at a time, and beat the frosting on medium speed until the frosting has reached the consistency that you like. (I used 6-7 tablespoons of cream).
• Add the Oreo cookies to the frosting, 3 at a time, and beat on medium-low speed until they are all broken up and blended in.
• Choose two whoopie pies that are about the same size. Spread the Oreo frosting between the two cakes. This should make about 10-15 whoopie pies, depending on the size you make the cakes.
• Store at room temperature in an airtight container.

OREO - WHOOPIE PIES - COOKIES - COPYCAT / CLONE

Steps:

• cookie.
• Cream crisco, sugar and eggs together; add cocoa, water and flour.
• Add baking soda, salt and sour milk. Stir all together.
• drop by teaspoons on ungreased cookie sheet. Bake at 350 degrees for 15 to 20 minutes.
• filling.
• Cream together first 5 ingredients and set aside.
• In double boiler or heavy saucepan, cook 1 cup of milk and 5 Tablespoons flour until very thick.
• Remove from heat and cool to room temperature. Add to creamed mixture.
• Beat with mixer until smooth, fluffy and no grains of sugar are left.
• Spread between 2 cookies.

BUTTERBRICKLE BROWNIES

Steps:

• Preheat oven to 350.
• In a large bowl, beat the margarine, white and brown sugars together until fluffy.
• Add eggs and vanilla, beat well.
• In another bowl, sift flour, baking powder, and salt.
• Add to the creamed mixture, stirring well.
• Fold in butter brickle bits, and chocolate chips.
• Spread in a greased 9x13-inch pan.
• Bake for 25-30 minutes.
• Can be frosted with chocolate frosting.

PERFECT ORANGE JULIUS CLONE

Steps:

• Place all ingredients except for the ice cubes into a blender.
• Add the ice cubes one by one until smooth.
• Serve immediately-- enjoy!

JUST LIKE HELLMANS MAYONNAISE - COPYCAT - CLONE

Steps:

• Place egg, mustard, salt, cayenne pepper and 1/4 cup oil in blender and blend on low.
• While the machine is blending, SLOWLY pour in another 1/2 cup oil.
• You may have to stop and scrape down the mayo.
• Add the lemon juice/vinegar and the remaining 1/2 cup oil.
• Blend until well combined.

HOMEMADE SPICY HOT V8 - SUBSTITUTE / COPYCAT / CLONE

Steps:

• In a large pot, combine all ingredients except the sugar.
• Bring to a boil, and cook at a steady boil for 2 hours.
• Remove from heat and strain through a relatively fine mesh, making sure to express all the liquid you can.
• Discard the pulp.
• Return the liquid to the pot, and refrigerate overnight.
• Skip off clear liquid in the AM and then boil until the liquid is reduced to roughly three quarts.
• Add four tablespoons of sugar.
• Remove from heat, stir, and let cool.