DianeLouise"sBlogg

 I haven't entered any new messages for a few months so today I'm going to add a few recipes and photos Cody our new Puppy 13 weeks today and he tries to stay out of trouble but it's not easy

We had to say goodbye to our special dog Benny our golden. it was a very sad thing to do we tried to make his last month as comfortable as possible but we all know he is no longer suffering.

Rest in Peace Benny

Im going to have to make this one short. I mainly wanted to see if I could get in to even make another blog. at my age I have to oil the brain LOL keep it going because at first, it takes a while before doing a blog a little complicated if you wait a while in between blogging.

My Mothers Day gift I love Japanese maple trees its doing well not growing fast as I would like but looks healthy so I'm happy about that.

Im still posting trying to figure out everything so far it's coming back to me. LOL

Tom and I many years ago..

On another sad note my brother passed away 8 days before his 81st birthday 

I took it very hard we lived miles apart but we loved each other and tried to keep in touch 

.His last call to me was on my birthday from his hospital bed 10 days befor he passed.

Tom with his two daughters Jamie n  Lacey and his grand dog.

We had a lot of beautiful flowers this summer such a delight above are only a few maby in the next few days Ill add more.

Im trying to think what should I post for a recipe since I always end with a recipe..

and I have about 4000 recipes on my recipe page the big decision.

since I always end with a desert because at the end its always desert anyway isn't it.

I can't believe but the OREO cookie is the most popular cookie worldwide.

Diane's recipe share

OREO COOKIE

Ingredients

For the cookie:

• 1-1/2 cups all-purpose flour
• ¾ cup cocoa powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 cup butter softened
• ½ cup light brown sugar
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 6 oz unsweetened chocolate melted
• 1 egg

For the filling:

• 1/2 cup butter softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

For the cookie:

• 1. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silicone baking mats.
• 2. Whisk together the flour, cocoa powder, salt, and baking soda in a medium bowl. Set aside.
• 3. Cream together the soft butter with both sugars until fluffy with a handheld or stand mixer, about 2 minutes. Slowly whisk in the vanilla and melted chocolate. Mix until fully combined, about 1 minute. Stir in the egg.
• 4. Fold the dry ingredients into the mixture until combined and the dough has formed, 1 to 3 minutes.
• 5. Turn the dough out onto a lightly floured surface. Roll ¼ inch thick and cut into small circles. Place on your prepared trays and bake 8 to 10 minutes, or until the edges are slightly curled. Cool completely before frosting.

For the filling:

• 1. Add the butter to a mixing bowl. Whisk with a handheld or electric mixer until fluffy, about 1 minute.
• 2. Add 1/2 of the powdered sugar. Mix until incorporated. Stir in the remaining sugar and vanilla and continue to stir.
• 3. It will look like the frosting isn't going to work and will be rather clumpy. Keep mixing and it will come together into a creamy filling texture.
• 4. Spread onto the back of a cooled cookie. Sandwich with a second cookie and enjoy!

Notes

• Chill the dough for 30 minutes if you find that it is too soft to roll.
• I use a rolling pin that has thickness rings which help make sure the entire dough is rolled to that perfect 1/4 inch thickness.
• No round cookie cutter? Use the top of a glass cup.

Thanks for looking 

Diane Louise