Oreo Cookies

Oreo Cookies just celebrated their 100th Anniversary. Who knew that Oreo’s were that old……it seems like they have always been around, but I never thought they were that old! The exciting part about this news is,  I was interviewed by the local paper for an article about Oreo Cookies. One of my chefs from school gave a reporter from the Omaha World Hearld my name, and the rest is history.

The Oreo Cookie turns 100

By Michael O’Connor


OREO’S BIRTHDAY: March 6, 1912

More cookie or creme?
29% creme 71% cookie

Cookie count: More than 35 billion Oreos were sold around the world in 2011. If every one of those cookies was dunked in a 4-ounce glass of milk, it would take more than 1,650 competition-size swimming pools to hold all of the milk.
First Sale: The first Oreo cookie was baked in the National Biscuit Company’s Manhattan Bakery. The cookies were sold in Hoboken, N.J., where Oreo was originally packaged in bulk tins and sold by weight.
Design: The Oreo cookie design has undergone at least five changes since 1912, but the contemporary four-leaf clover design has not changed much since 1953. The design consists of 12 flowers, 12 dots and 12 dashes per side.
Each Oreo cookie contains 90 ridges.
Baking: The cookies are made at 21 bakeries around the world. From mixing to baking to packing, it takes exactly 59 minutes to make an Oreo. Each wafer is baked for exactly 290.6 seconds at 400 degrees from above and 300 degrees from below.

What’s in a Name?

While there is no definitive answer on where the name “Oreo” comes from, here are some of the best guesses:
» From “or”, the French word for gold, which was the main color on early Oreo packages.
» A combination of the “re” from “creme” between the two “o”s in “chocolate” — “o-re-o.”
» From the Greek word “oreo,” meaning hill or mountain. Initial Oreo creations were shaped like a baseball mound.
Source: Kraft Foods
Market research shows:
84 percent of men eat the cookies intact
41 percent of women pull them apart
50 percent of all Oreo cookie eaters pull them apart
They get dunked. They get twisted. They get dropped into dozens of recipes created just for them.
The Oreo turned 100 on Tuesday, giving fans of the crunchy, frosting-filled cookie a chance to reflect.
Why do they like the darn things so much?
You’ll find Oreos in more than 100 countries. You can buy them next door in Canada. But apparently they’re also big in China and Indonesia.
You’re thinking: They’ll never turn up in France, a country known for a sensitive palate. Wrong. Just got them.
On Facebook, Oreo has drawn more than 25 million fans. They’re like a cookie Kardashian.
Global annual revenue? $1.5 billion. That’s B, as in bucket loads.

Melissa Cole of Omaha has a theory about that popularity.

It’s about contrasts, a cookie yin and yang. You’ve got the crunchy chocolate cookie outside. You’ve got a soft creamy vanilla inside.

Sounds simple enough. Maybe it’s the same reason people like sweet and sour pork, or a little salt on the edge of a margarita glass.
Contrast. Cole knows that when she has a bag of the cookies at home, look out.
“They don’t last long,” said Cole, a student in the Institute for the Culinary Arts at Metropolitan Community College in Omaha.
Cole likes Oreos best straight up. Just the cookie and a glass of whole milk. Skim is for wimps.
But the Internet is filled with all kinds of Oreo recipes.
You’ve got Oreo Cookie Salad, a little dish that includes 21 Double Stuf Oreos, two boxes of vanilla pudding and 16 ounces of frozen whipped topping.
Not recommended if you’re trying to get swimsuit-ready.
Don’t forget about Oreo Cookie Freak Out. Toss in a dozen Oreos, 16 ounces of fudge topping and, of course, frozen whipped topping.
Frozen whipped topping seems to be a common thread in a lot of Oreo recipes, but that’s a whole other story.
You also can make other cookies out of an Oreo, like some kind of baking genetics.
We’re talking things like Oreo Cookie Balls. We’re talking Oreo-Stuffed Chocolate Chip Cookies, basically an Oreo baked inside a chocolate chip cookie.
Oddly, neither recipe calls for whipped topping.
In maybe one of the strongest testaments to the cookie, brides will even order Oreo cake for a tier of their wedding cake.
Forget the keg of Bud for the reception. Bring on the milk.

Contact the writer:

402-444-1122, michael.oconnor@owh.com

Not only was I interviewed, but, they published one of my photographs!  I submitted  a few photographs and they picked one of my photo’s of cookies and cream cupcakes!

Chocolate Caramel Tart

Preheat oven to 375 degrees

For the Crust:

2    cups chocolate or regular graham cracker crumbs, finely crushed

1 1/2  cups chocolate sandwich cookies (white centers removed) crushed finely

1/4   cup granulated sugar

1        stick unsalted butter, melted

In a food processor, finely ground your graham crackers, making enough to measure out 2 cups.  Pour into bowl, then crush your chocolate cookies in food processor, and pour into same bowl with your graham crackers.   Add sugar and melted butter and mix until well blended.  Press mixture evenly into a 9 inch pie plate or tart pan, making sure to press down the crumbs.  Place into a 375 degree oven and bake for 15 minutes or until done.  Take out of oven and let cool completely.

Caramel Filling:

1/2   cup water

2        cups sugar

1/4    cup light corn syrup

1/2    cup (1 stick) unsalted butter

1/2    cup heavy cream

2         tablespoons creme fraiche

Place 1/2 cup water in a large saucepan(this is an important step for even heating).  Add sugar and corn syrup and cook mixture over medium-high heat, swirling the pan occasionally until you have a dark amber caramel, about 10 minutes, but this can vary greatly.  Important not to stir this mixture, be sure to swirl pan.  Once the caramel has reached a nice brown color, take off heat. Add the butter, cream, and creme fraiche being very careful because it will bubble and steam when added. You need to protect your hands and face from getting burned from the steam.  I like to use a hot pad that covers your hand when I’m pouring into the hot sugar syrup.  Whisk this mixture until smooth.  Set aside and let it cool somewhat. Caramel can be tricky to make, if your sugar begins to smell burnt, you have  over cooked the mixture; start over. I know it has taken me a few attempts to get caramel right, so don’t be discouraged if the first time doesn’t work. When caramel has cooled, pour into pie shell and let cool completely.

Chocolate ganache glaze:

1/2   cup heavy cream

3 1/2  ounces bittersweet chocolate, chopped

In a small saucepan, bring cream to boil.  Place chopped chocolate in a bowl.  Pour hot cream over the chocolate and let stand for 2 minutes, then whisk until smooth.  Pour some of the still-warm glaze over the tart.  Let glaze set at room temperature for at least 2 hours before serving.  Sprinkle Fleur de sel lightly over the top.  In this picture I used left over cookie crumbs on top, but I have also used toasted pecans!

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