Saffron and Pistachio Pinwheel Cookies Recipe

 

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Saffron and Pistachio Pinwheel Cookies - (Cookies)

Let's bake up some Saffron and Pistachio Pinwheel Cookies! They're not only delicious with their delicate floral and nutty flavors, but their swirling pattern makes them quite eye-catching.

Here's how we can bring these beauties to life:

Yields: Approximately 24-30 cookies

Prep time: 30 minutes (plus chilling)

Bake time: 12-15 minutes

Ingredients:

 * For the Saffron Dough:

   * 1 1/2 cups (190g) all-purpose flour

   * 1/2 teaspoon baking powder

   * 1/4 teaspoon salt

   * 1/2 cup (1 stick or 113g) unsalted butter, softened

   * 1/2 cup (100g) granulated sugar

   * 1 large egg

   * 1 teaspoon vanilla extract

   * 1/4 teaspoon saffron threads, lightly crushed and steeped in 1 tablespoon of warm milk for at least 10 minutes

 

* For the Pistachio Dough:

   * 1 1/2 cups (190g) all-purpose flour

   * 1/2 teaspoon baking powder

   * 1/4 teaspoon salt

   * 1/2 cup (1 stick or 113g) unsalted butter, softened

   * 1/2 cup (100g) granulated sugar

   * 1 large egg

   * 1/2 teaspoon almond extract

   * 1/2 cup finely ground pistachios

 * For Assembly:

   * 1 large egg white, lightly beaten (for egg wash)

   * 2 tablespoons finely chopped pistachios (for garnish)

Instructions:

 * Prepare the Saffron Dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the saffron-infused milk (including the saffron threads). Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

 

* Prepare the Pistachio Dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and almond extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the ground pistachios. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

 

* Assemble the Pinwheels:

   * On a lightly floured surface, roll out one disc of saffron dough into a rectangle about 9x12 inches.

   * Roll out one disc of pistachio dough into a similar-sized rectangle.

   * Brush the surface of one of the dough rectangles (either saffron or pistachio) with the lightly beaten egg white.

   * Carefully place the other dough rectangle on top, aligning the edges. Gently press down to adhere the layers.

   * Starting from one of the long edges, tightly roll up the layered dough into a log.

   * Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up.

   * Repeat the rolling and layering process with the remaining two discs of dough, creating a second log.

 * Slice and Bake:

   * Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

   * Once the logs are firm, use a sharp knife to slice them into 1/2-inch thick rounds.

   * Arrange the cookie slices on the prepared baking sheets, leaving a little space between them.

   * Brush the tops of the cookies with the remaining egg white and sprinkle with the finely chopped pistachios.

   * Bake for 12-15 minutes, or until the edges are lightly golden.

 

* Cool and Enjoy: Carefully transfer the cookies to a wire rack to cool completely.

These Saffron and Pistachio Pinwheel Cookies offer a beautiful contrast of colors and a delightful blend of flavors. The golden hue from the saffron and the vibrant green from the pistachios create a truly exotic and visually appealing treat! Let me know if you'd like any variations or other exotic cookie ideas!

Keep On Cooking!

-The Recipe Guy!

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Oreo Obsessed? You NEED These Oreo Cupcakes in Your Life!

 

Oreo Cupcakes for the WIN!

Oreo Cupcakes - Two Recipes - (Desserts)

Hey there, fellow dessert enthusiasts! If you're anything like me, the mere mention of Oreos sends a little thrill of joy through your taste buds. That classic chocolatey crunch and creamy filling? Pure magic. So, what happens when you take that magic and turn it into a fluffy, decadent cupcake topped with a frosting that's practically swimming in crushed Oreos? Pure bliss, my friends. Pure bliss.

Today, I'm sharing not just one, but two incredible recipes for Oreo cupcakes that will satisfy even the most intense Oreo cravings. Whether you're a from-scratch baker or prefer a little help from a box, I've got you covered. Get ready to dive into a world of chocolatey goodness and that signature Oreo crunch!

Option 1: The Classic Oreo Cupcake Dream

For those who love the satisfaction of a homemade treat, this recipe for classic Oreo cupcakes with Oreo buttercream is a winner. It yields a moist, rich chocolate cupcake that's studded with chopped Oreos, and the frosting? Oh. My. Goodness. It's a creamy, dreamy buttercream absolutely loaded with crushed Oreo goodness. Trust me, every bite is a little piece of Oreo heaven.

Yields: 12 cupcakes Prep time: 25 minutes Bake time: 18-20 minutes

Ingredients:

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1 large egg
• 3/4 cup buttermilk (or 3/4 cup milk + 3/4 teaspoon white vinegar or lemon juice, let sit for 5 minutes)
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cup hot water
• 12 Oreo cookies, roughly chopped

For the Oreo Buttercream Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 3-4 cups powdered sugar
• 1/4 cup milk or heavy cream
• 1 teaspoon vanilla extract
• 1 1/2 cups crushed Oreo cookies (about 15-18 cookies)
• Optional: Oreo halves or mini Oreos for garnish

Instructions:

Make the Cupcakes:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. In a separate bowl, whisk together the egg, buttermilk, oil, and vanilla extract.

4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.

5. Stir in the hot water until the batter is thin.

6. Gently fold in the roughly chopped Oreo cookies.

7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Make the Oreo Buttercream Frosting:

1. Crush the Oreo cookies for the frosting into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.

2. In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

3. Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Increase the speed to medium and beat until smooth and creamy after each addition.

4. Stir in the milk or heavy cream and vanilla extract. Beat until the frosting is light and fluffy. Add more liquid if needed to reach your desired consistency.

5. Gently fold in the crushed Oreo cookies until evenly distributed throughout the frosting.

Assemble the Cupcakes:

1. Once the cupcakes are completely cool, frost them generously with the Oreo buttercream using a knife or a piping bag fitted with your favorite tip.

2. Garnish with Oreo halves or mini Oreos, if desired.

3. Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Option 2: The Speedy Oreo Fix (Semi-Homemade Magic!)

Sometimes, you just need Oreo to fix it fast. And there's absolutely no shame in reaching for a trusty box of cake mix! This semi-homemade version delivers big on flavor with minimal fuss. We're kicking up a chocolate cake mix with even more Oreo goodness in the batter and then smothering it in a ridiculously easy (and delicious!) Oreo-infused buttercream. Perfect for when time is short but your sweet tooth is demanding.

Yields: 24 cupcakes Prep time: 20 minutes Bake time: 17-22 minutes

Ingredients:

• 1 (18.25 ounce) box devil's food cake mix (or chocolate cake mix)
• 3 eggs
• 1/2 cup vegetable oil
• Water (as called for on the cake mix box)
• 1 1/2 cups crushed Oreo cookies (for the batter)
• 1 (16-ounce) container vanilla buttercream frosting
• 1 1/2 cups crushed Oreo cookies (for the frosting)
• 24 Oreo halves (for garnish)

Instructions:

Make the Cupcakes:

1. Preheat oven to 350°F (175°C). Line 24 muffin cups with cupcake liners.

2. In a large mixing bowl, combine the cake mix, eggs, oil, and the amount of water called for on the cake mix box. Beat with an electric mixer until just combined, then beat on medium speed for 2 minutes.

3. Gently stir in 1 ½ cups of crushed Oreo cookies.

4. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

5. Bake for 17-22 minutes, or until a toothpick inserted into the center comes out clean.

6. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Make the Oreo Frosting:

1. In a separate bowl, combine the container of vanilla buttercream frosting with the remaining 1 1/2 cups of crushed Oreo cookies. Stir until well combined.

Assemble the Cupcakes:

1. Once the cupcakes are completely cool, frost them generously with the Oreo frosting.

2. Top each cupcake with an Oreo half for garnish.

3. Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Tips for the Ultimate Oreo Cupcake Experience:

• Don't be shy with the Oreos! Whether it's in the batter or the frosting, the more Oreos, the merrier (in my humble opinion!).

• Crush those Oreos to your liking. For the frosting, you can go for a fine crumb for a smoother texture or leave some slightly larger pieces for a bit more crunch.

• Room temperature is key! Make sure your butter is softened for the frosting for the best, creamiest results. Let your cupcakes cool completely before frosting to avoid melty disasters.

• Get creative with your garnish! A simple Oreo half on top is classic, but you could also use mini Oreos, a sprinkle of extra crumbs, or even a drizzle of chocolate ganache.

So there you have it – two fantastic ways to bring the iconic flavor of Oreos to life in cupcake form. Whether you choose the from-scratch route or opt for the speedy semi-homemade version, I guarantee these Oreo cupcakes will be a hit with everyone who tries them.

Go ahead, indulge your Oreo obsession! Which recipe are you going to try first? Let me know in the comments below! Happy baking!

Keep On Cooking! -The Recipe Guy

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