After finishing my special edition holiday gingerbread creme Oreos last week (I know, it takes me awhile. But in my defense, I’m the only one in the house who eats Oreos so I need to pace myself before I turn into a blimp!), I cracked open a fresh pack of Oreos, also special edition, to slowly enjoy for the rest of the summer and most likely fall: Birthday Cake! I must say, these ones are much tastier than the original batch of anniversary Oreos that came out back in 2012. YUM and YAY for confetti and a new pack of Oreo cookies for the season!
I have to say, I have impeccable timing. Almost a year to the day of Oreo’s 100th Anniversary (March 6, 2012), I stumble on their gorgeous, bright, happy and cheerful, brand spankin’ new springtime Oreos! Yes, springtime Oreos! Adorned with butterflies, flowers, bumblebees, smiling suns, and frogs and lily pads on the cookies on the outside and special yellow cream filling on the inside. Yellow, one of my favourite colours. Yellow, the sunny colour that makes me happy. And now the colour of a special edition Oreo filling. Sigh. This makes me happy.
I don’t know if these special seasonal, springtime treats are released every year or not but they’re certainly brand new and shiny to me and I LOVE THEM. Even though I know there are folks who moan and groan about special edition items and dislike the concept of releasing things that aren’t permanent or readily available (trust me, I’ve grumbled over my fair share of special edition items that were out of my reach in my time), stuff like this is just pure fun and happiness.
And where did I find this bundle of yummy sunshine? At Uncle John’s Candy Shack on Mount Pleasant Road, one of my favourite candy shops and speciality stories in the city! It’s been a very long time since I last posted photos from the shop (almost two years!) and I really missed just popping into the store every once in awhile to see what new goodies were ripe for the picking. I missed scoping out the flavoured Kit-Kats and M&Ms and ogling the collectible tins so I finally told myself to stop beating around the bush and just GO. So I did, 2 weekends ago. And I was rewarded. With Oreos! And you know, St. Patrick’s Day themed candies and merchandise, cute-as-a-button Easter sweets, and pastels. Lots and lots of pastels!
To be clear though, these Oreos are for novelty. They don’t taste any different from regular Oreos; they’re just etched with cute designs and filled with a sunny yellow cream filling (can you imagine if the filling tasted like banana or lemon?! Hmmm, something to chew on…). I don’t care though. I love the way regular Oreos taste and these are such a treat to me because I always feel like we get the short end of the stick north of the border. I was crestfallen when I couldn’t find the special Christmas Oreos with the red cream filling and Santa etched on the cookies; they were so cute. So this is kind of like an Oreo redemption. I’d say there are about 36 cookies in the package (I haven’t taken the whole cookie tray out to count) and they’re $4.99 a pop. Oreo lovers unite!
- Twist, Lick, Dunk Eat! Celebrating Big Plans for the Oreo Series in Honour of Oreo’s 100th Birthday! | March 6, 2012
- The Oreo Anniversary Series! Crushed Oreo Cookie Frosing and Marble Cake Oreo Cupcakes at Flour Studio | April 1, 2012
- The Oreo Anniversary Series – Crushing Oreos to Bake Inside Out Oreo Stuffed Chocolate Chip Cookies! | April 7, 2012
- The Oreo Anniversary Series – The Cookies n’ Cream “Ice Cream Sandwich” Macaron from Petit Thuet | April 24, 2012
- The Cookie & Baking Scrapbook Project – Sparkles & Crushed Oreos for Oreo Stuffed Chocolate Chip Cookies | July 2, 2012
Uncle John’s Candy Shack is located at 635 Mount Pleasant Rd. in between Eglinton and Davisville Ave.
Scrapbooking materials used: Fruit punch pink cardstock (Choco-Mod Patterns by Stemma); teal cardstock (Best Occasions); sky blue cardstock (Recollections); “Sugar” adhesive embellishment (Sweet Stack by DCWV), cooking and baking stickers (Sticko); cookie embellishments (handmade); alphabet stickers (Choco-Mod Patterns by Stemma); sparkly pink, blue, and lime green polka dotted ribbon (Celebrate It by Michaels); medium scallop circle paper punch (ek success); scalloped edge decorative scissors (Provo Craft).
“Hello, my name is Cookies n’ Cream macaron and I will be your new favourite sweet confection. I hail from Petit Thuet and I guarantee that I will be one of the loveliest things sandwiched between two meringue shells you’ll ever lay your eyes and teeth on.” Well, now that the macaron diva has introduced herself to everyone, I’ll take it from here. The Oreo Anniversary Series continues on, folks, with a Cookies n’ Cream macaron. Yes, a MACARON! We’re accustomed to seeing Oreo cupcakes, Oreo cheesecakes, and Oreo cakes in general, but Oreo cookies n’ cream macarons?! When I found out about these during my visit to Petit Thuet on Macaron Day last month, my initial mental reaction was, “are you serious?? Oh my god, cookies n’ cream macarons!” If you love Oreos as well as cookies n’ cream ice cream and chocolates, you need this macaron in your life. I knew I did. Which was why I succumbed to temptation, went back, and basked in the joy of my reunion with the delightful confection.
Even though I didn’t specifically include the “Keys to my Heart” series in the post title, this post is going straight into the vault for being one of the most delicious macarons in the city. There is so much to love about this macaron: the thickness, the sturdiness (the ability of a macaron to hold its shape when being handled and being eaten), the texture, and the flavour. It had body and substance, it didn’t fall apart and disintegrate into my hands while I was eating it, the filling didn’t squish out and play a game of slip n’ slide on me, and it hit the nail on the head in its resemblance to an Oreo ice cream sandwich.
This Cookies n’ Cream macaron from Petit Thuet ($2.20) is EXACTLY like an Oreo and/or cookies n’ cream ice cream sandwich! It’s like an ice cream sandwich mini-me disguised in classy, delicate macaron attire. I couldn’t believe how delicious it was and how the flavour and texture were both executed so well. Case in point: you know how the ice cream filling in an ice cream sandwich has that amazing thick but creamy quality to it that makes every bite SO good? That split second where your teeth bite into it and glide through the cold ice cream in one smooth motion? This macaron has that quality and it actually makes you believe you’re sinking your teeth into a cold, creamy, cookie sandwich dessert because the filling is that incredible. It’s crazy, but it’s true! Not only is it delicious but apparently, it also has magical powers! Furthermore, it stays true to its Cookies n’ Cream name while at the same time staying true to its macaron-ness. You can taste the Oreo crumb and cookie crumbles studded in the creamy macaron filling and the sweet almond flavour in the shells as it melts in your mouth.
Can you imagine how incredible these macarons would be in a bowl of Oreo ice cream? With crushed Oreo cookies? Oh, oh, or on an ice cream cupcake?! Or on an ice cream flavoured theme cake or cupcake? The macaron is wonderful on its own but thinking of other dessert spin-offs is really fun! I don’t know if any other patisserie has a Cookies n’ Cream macaron, but for the time being Petit Thuet is the place to get your sweet fix.
Petite Thuet serves 3 locations in downtown/midtown Toronto:
- 1162 Yonge St. (between Summerhill and Rosedale subway stations, on the west side of Yonge St.)
- 1 King St. West (at the corner of Yonge and King St.)
- 244 King St. East (between Sherbourne and Princess St.)
Happy Passover and Easter, everyone! I hope everyone has a little room left in their bellies for my cookie treat because I KNOW you guys will absolutely love and foam at the mouth over this one! First off, how do you all like to eat your Oreo cookies? Twisting them? Dunking them in milk? Shoving them in your mouth and closing your eyes as you float through cookie heaven? Or do you prefer to have a dessert within a dessert, with your Oreos in a cupcake or cheesecake or cake? How about a cookie…within a cookie?! Introducing my beloved inside out Oreo stuffed chocolate chip cookies!! *Cue harps and angels singing*
With all the crazy Oreo birthday madness going around and my constant cookie recipe brainstorming, I thought to myself, “how awesome would it be to have an Oreo stuffed cookie full of crushed Oreos!” And so the crushed Oreo chocolate chip studded cookie was born. I used crushed golden Oreos since that’s what I had on hand in my pantry, but think of all the delicious possibilities! You could crush chocolate fudge ones, chocolate mint ones, and – wait for this – the brand spankin’ new birthday cake Oreos! I tested this out with the cookie recipe base that I had been using for the last several recipes I posted on Ate by Ate (just substituting and switching around “add-on” ingredients” each time”) and I loved them! My mum lifts the lid of our cookie box every day just to get a whiff of them and my dad said that after eating one, he wants a gazillion more because they’re delicious!
Two facets of the food industry I really enjoy having fun with are the collectibles and hunting down fun flavours of things. I am crazy about collectibles and special edition things, even though being Canadian sometimes has me stymied when it comes to special flavours that aren’t available on my side of the pond. Lip glosses, Hello Kitty items, and food-related memorabilia rank at the top of my list of fun things to collect and I have cargo ship sized collections of all three to prove it! My favourite sweets and snacks to chase down are M&M tins and collectibles, M&M flavours, flavoured Kit Kats (not regular ones, just flavoured ones), and of course, Oreo cookies!
Which leads me to another one of my more recent happy moments: getting my hands on Oreo’s 100th birthday cake cookies! Do you know what I did when my mum brought home a beautiful, shiny new bag of special 100th birthday and anniversary Oreos from the supermarket? I grabbed it and I hugged it. The same way Winnie the Pooh hugs his pot of honey.
Recipe for Inside Out Oreo Stuffed Chocolate Chip Cookies (yields 4-5 dozen small cookies)
- 2 cups all-purpose flour
- 1 cup quick-cooking or old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2½ sticks unsalted butter (10 ounces), at room temperature (make sure the butter is super soft and squishy!)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- 20 crushed Oreo cookies (I just crushed them with my hands but you could also crush them with a mallet)
- 1 ½ cups of semisweet chocolate chips
- 1 ½ cups of white chocolate chips
- Preheat the oven to 325°F. Line 2 baking sheets with parchment paper (*Deb’s Note: Depending on how big you make your cookie dough balls, you’ll need to reuse your cookie sheets a few times. My oven runs hot, so I actually don’t bother putting anything on the bottom rack and only use the top rack, placing 2 baking sheets vertically side by side).
- In a medium bowl, mix the flour with the oats, baking powder, baking soda, and salt (*Deb’s Note: I didn’t use the mixer for this step, I just used a large spoon to mix everything together).
- Beat the butter and both sugars at medium speed until creamy. Add the egg followed by egg yolk and vanilla, beating well between additions and scraping down the side of the bowl as necessary (*Deb’s Note: I don’t have a standing mixer so I used a handheld).
- Beat in the dry ingredients, then add the crushed Oreo cookies, followed by the semisweet chocolate chips and white chocolate chips. Using a large spoon or your clean hands, fold in until evenly distributed.
- Grab fistfuls of cookie dough and shape into golf ball sized balls. Place cookie dough balls onto the baking sheets, 2 inches apart. Flatten them slightly with either the bottom of a spatula or the palm of your hand. Bake 11-13 minutes, until the cookies begin to brown at the edges. Let the cookies cool on the baking sheets, then transfer them to a rack to cool completely (*Deb’s Note: I placed 15 dough balls on each baking sheet and took them out after 11 minutes for super soft cookies. If you prefer crispier cookies, leave them in for 12 or 13 minutes).
Recipe inspired by Food & Wine magazine. Sampson, Sally. “How Baking Can Change the World.” Food & Wine November 2011: 130.
Happy first day of April and official month of spring, everyone! I know I had this post planned for yesterday, but it had to wait until today because I spent many an hour compiling events and writing up the April Food Calendar and all of its brothers and sisters last night! That, and enjoying a fun spring day out with my mum in the city where we frollicked around eating delicious food. Yesterday marked the last day of free YRT/VIVA bus service in my area and there was no way I was going to let the day come and go without taking advantage of the last day I would most likely ever experience free bus service during the course of my life. The two months of free bus riding in York Region (to make up for the 3-month transit strike) was wonderful and I am so sad that it’s over. I can’t even begin to tell you how much the free service in my area has helped me, both financially and socially. And by socially, I mean with the blog. So I am not only bidding farewell to the month of March, but also to the days of not having to sticking bus tickets into machines and buses. Sigh.
Part II of Friday’s Flour Studio cupcake post is here though and it’s time to look forward, toss the confetti, and introduce the first official Oreo post in the brand spankin’ new Oreo Anniversary Series! Since my celebratory post marking Oreo’s 100th birthday during the first week of March, I’ve been busily researching Oreo desserts in the city, compiling ideas for this new series, and coming up with some fun Oreo related recipes. I have a delicious new cookie recipe to share with all of you later on this week and plenty of Oreo delights I plan on dishing out throughout the rest of the year including different styles of Oreo cupcakes, Oreo sundaes, cheesecakes, crepes, and so much more. It’s going to be so much fun seeing how different bakeries and dessert shops use Oreos in some of their products and how they interpret the iconic Oreo in their usage.
First up: the Oreo cupcake from Flour Studio! I know it may seem like an Oreo is just an Oreo when it comes to cupcakes, but it’s fascinating to see how and where the Oreo is used. Is it used in the cake? In the frosting? In both? How about crushing, crumbling, or using the cookie as a whole? There are so many ways to go about it and Flour Studio’s Oreo cupcake is especially fabulous and delicious. And lucky for us, it’s a permanent everyday menu item! The Oreo cupcake falls under the “Signature” flavour price point at $3 (cupcakes such as the vanilla and chocolate squared are priced at $2.50 in the “Originals” category) and I’m telling you, if it didn’t live up to its $3 price point, I wouldn’t be posting it here. But it does because I am.
This Oreo cupcake is delicious in so many ways. For one, the entire tops of the cupcakes are frosted in a layer of vanilla Oreo cream frosting and then dunked into a pool of crushed Oreo cookies. Not chunky pieces, not crumbs – we’re talking about a mosaic of crushed Oreo goodness on a frosted cupcake top! It is heavenly delightful. So delightful that when I offered my boyfriend a bite, he ran back into Flour Studio to purchase one himself. We probably looked like cupcake idiots running back and forth, toting our cupcake baggies, crouching down to take photos (just me, not him) with people and cars passing by, inhaling our cupcakes, and devouring the remaining crumbs from our fingers in the middle of the sidewalk. But I don’t care. Because yummy cupcakes make the world go round.
In addition to the wonderful Oreo cupcake top, the cake itself is top-notch: it’s marble cake! The cake is a soft, incredibly moist marble of vanilla and chocolate and it is one of the lightest, airiest cupcake bases you will ever sink your sweet teeth in. The vanilla, fudgy cocoa cake melts in your mouth and it is light as air. The cake complements the Oreo top so well because it doesn’t overshadow or overwhelm the Oreo. The Oreo top is allowed to shine and the textures and flavours balance each other out. Oreo cookies already come with their own sweetness so to make the cake extra sweet would be overkill. They don’t compete with one another and that’s a good thing because you get to enjoy the Oreo aspect for what it is. You get the whole cupcake package: a sweet thin layer of creamy frosting that tastes exactly like the middle of an Oreo, the crumbly, crunchy cookie bits, and softness of the cake.
I also really appreciated how Flour Studio carefully thought about the Oreo flavours and aesthetic of it. Vanilla and chocolate are what Oreos are all about it so to make the cupcake a marble one makes so much sense, not to mention how pretty it makes the cupcake! There aren’t a lot of marble cupcakes in the cupcake shops in the city so this was a really nice treat.
I haven’t made my official post and launch yet, but I’m planning on holding an “Oreo birthday party” of sorts on the blog throughout the year to celebrate Oreo’s milestone 100th birthday and this involves all of YOU! In case you didn’t catch it in my Oreo’s birthday post, I’ll be having guest contributors and posts by fellow foodies and bloggers send in their Oreo dessert recipes and photos to be posted on Ate by Ate in honour of the occasion! If you’re interested in contributing, just send me an e-mail at perky_peach [AT] hotmail [DOT] com. I’ll have a special banner/button for everyone to post on their blog and it’ll be such a fun way for us to get to know one another and to meet fellow food bloggers! Happy Oreo-ing!
Flour Studio is located at 883 Eglinton Ave. West, about a block west of Bathurst St. They are closed on Mondays and Tuesdays (appointments are exceptional), and are open from 10am-6pm Wednesday-Saturday and from 1oam-3pm on Sundays. In addition to cupcakes, the shop sells baking accessories, cupcake themed items, stationery, and giftware.
Today is the day to dish out the glasses of milk, throw on the party hats, and honk on the noisemakers: March 6th, 2012 marks Oreo’s 100th anniversary and birthday! After seeing the giant Oreo birthday billboard advertisement in the Eaton Centre last week, I knew I couldn’t let the day go by without a special post devoted solely to the humble yet wildly popular Oreo cookie. Few foods have remained as iconic in the pop culture arena for as long as the Oreo and the fact that we are celebrating its 100th birthday speaks to its nostalgia, its universal appeal, and its capacity to weather cultural storms. The Oreo has survived world wars, economic depression, changes in technology, and no doubt, countless competitive attempts at cookie de-throning. And yet here we are saluting the sweet, creamy cookie sandwich that has spawned a thosuand and one creative, imaginative, and delicious dessert spin-offs, reinventions, and variations!
This is a huge milestone and I intend to celebrate Oreo’s 100th year of cookie and cream greatness in grand style. Throughout the next year, I’ll be featuring Oreo desserts of all kinds in honour of its 100th birthday and I am so excited to get started on this new series! I’ll be posting about different Oreo desserts around the city, Oreo recipes and posts from fellow bloggers, Oreo anniversary news (there’s expected to be a multitude of special Oreo products being released and introduced to the masses as the months go on in celebration of the milestone anniversary), and some special Oreo recipe surprises of my own that I’ve been working on.
I’ll be writing up a separate post solely devoted to this, but I wanted to give everyone a heads up now: I’ll be collecting photos and recipes of everyone’s homemade Oreo desserts and baked goods on a continuing basis to feature on the blog as guest posts, so if you have something you want to share and if you want to be a part of the series, send me an e-mail at perky_peach AT hotmail DOT com and we’ll get this Oreo party started!
If you’re a cupcake lover, there are plenty of cupcakeries in the city that offer Oreo cupcakes and they’re all special and delicious in their own way. Some of them have crushed Oreo crumbs sprinkled on the frosting, some have Oreo baked right into the cupcake, and some go the triple threat route, offering Oreo in every inch of the cupcake! Short & Sweet Cupcakes offers the ‘One Hundred and One’ Oreo cupcake and if you’re looking for an extra boost of chocolate, the bakery sells packages of chocolate covered Oreos sprinkled with colorful funfetti sprinkles or drizzled in white chocolate.
Off the top of my head, other cupcake bakeries that offer Oreo varieties include Designer Cookie Boutique and Bake Shop, For the Love of Cake, Flour Studio, The Cupcakery, and Prairie Girl Bakery as one of their special Treats of the Week. Aside from the cupcake craziness, there are lots of Oreo pies, cakes, bars, and confections to enjoy (the Oreo cream bar cake from Sobeys supermarket is one of my favourite Oreo desserts of all-time!), so I’m anticipating one very tasty, delightful year ahead of me.
Whether you’re a diehard McDonalds Oreo McFlurry fan (you know who you are!), an Oreo cupcake inhaler, or just an Oreo eating maven (Do you twist? Do you dunk? Do you spread peanut butter on it? Do you shove the whole thing in your mouth?!), the Oreo holds a special place in many of our hearts. This is going to be so much fun, everyone, and I can’t wait to see what the series will bring throughout the year!
Oreo cupcake photos taken, top to bottom: Sobeys supermarket, Short & Sweet Cupcakes, Designer Cookie Boutique and Bake Shop, and Short & Sweet Cupcakes.