Growing Up Is Hard: Oatmeal Cream Pies

For the recipe only, click here.

The shock of acceptance and the joy of graduation has washed away. The realities of my new academic journey has set in, and I feel at peace– free of the constant buzz of anxiousness that only comes with uncertainty. I am free! Well, at least for the summer.

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As many of us do in this new age of information abundance, I started searching for blogs that could offer any shred of relevant advice on how to successfully transition to medical school. Of the information that seems to have any merit, I am probably going to accomplish very little of what the bloggers say. One suggestion I am absolutely currently putting into action is the enjoy-your-last-totally-free-summer declaration. Scrolling through the many posts, this is the loudest insistence of current students and fresh grads. How could I not take heed?

This is the summer I plan to slow it all down.

We didn’t buy too many junk foods when I was a child. The few we did are now reminders of my mother’s unprovoked kindness on her rambunctious Tasmanian devils. Fruit Roll-Ups?! Bugles! Krispy Kreme doughnuts, yayyyyy! Of the few junk food treats that seem to melt the world, Oatmeal Creme Pies may top the list. The crinkle of that plastic wrapper, the softness of the cake, and the strange sweetness of the “cream” filling. Little Debbie did not disappoint. I want that feeling back.

Before I dive into the endless anatomical wonders of the body, and learn all of the biochemistry that will make me hate myself for eating (and enjoying) sugars, I will capture the joys of old: reading books for fun (who knew!), eating all of the foods, seeing the people that make me laugh, sitting out in the sun, going to coffee shops with no work to do, free-thinking.

I am going to unwrap something of meaning today. And I will not regret it.

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Oatmeal Cream Pies

  • Servings: 8 cream pies
  • Difficulty: easy
  • Print

Ingredients:

For the cookies:

  • 2 sticks unsalted butter
  • 3/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 cups old fashioned oatmeal

For the cream:

  • 1 1/2 sticks unsalted butter
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 Tbsp half and half

Directions:

  1. Preheat the oven to 350 degrees and line a large cookie sheet with parchment paper.
  2. In a large bowl, cream together butter and sugars until fluffy. Add eggs and vanilla and mix until fully combined
  3. In a medium bowl, whisk flour, baking soda, cinnamon and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Add in oatmeal.
  4. Drop about 3 tablespoons of cookie dough onto prepared cookie sheet. Bake for 13-15 minutes. Allow cookies to sit on cookie sheets for about 5 minutes before removing to a wire rack to completely cool. While cookies are cooling, make cream filling.
  5. In bowl, beat butter on medium-high until extra fluffy.
  6. Turn speed to low and slowly add powdered sugar. Add in vanilla and milk, and mix until fully combined. Turn mixer back to medium-high and beat until fluffed.
  7. Pipe cream on the flat side of one cookie, then place another on top. Repeat for remaining cookies.
  8. Devour like a cookie monster!
Recipe slightly adapted from My Baking Addiction

 

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Oatmeal Cream Pies

For full blog post, click here.

Oatmeal4

Oatmeal Cream Pies

  • Servings: 8 cream pies
  • Difficulty: easy
  • Print

Ingredients:

For the cookies:

  • 2 sticks unsalted butter
  • 3/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 cups old fashioned oatmeal

For the cream:

  • 1 1/2 sticks unsalted butter
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 Tbsp half and half

Directions:

  1. Preheat the oven to 350 degrees and line a large cookie sheet with parchment paper.
  2. In a large bowl, cream together butter and sugars until fluffy. Add eggs and vanilla and mix until fully combined
  3. In a medium bowl, whisk flour, baking soda, cinnamon and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Add in oatmeal.
  4. Drop about 3 tablespoons of cookie dough onto prepared cookie sheet. Bake for 13-15 minutes. Allow cookies to sit on cookie sheets for about 5 minutes before removing to a wire rack to completely cool. While cookies are cooling, make cream filling.
  5. In bowl, beat butter on medium-high until extra fluffy.
  6. Turn speed to low and slowly add powdered sugar. Add in vanilla and milk, and mix until fully combined. Turn mixer back to medium-high and beat until fluffed.
  7. Pipe cream on the flat side of one cookie, then place another on top. Repeat for remaining cookies.
  8. Devour like a cookie monster!

Recipe slightly adapted from My Baking Addiction

 

 

Time to Celebrate: Let Them Eat COOKIE Cake!

For the recipe only, click here.

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I haven’t posted in a while, but I can explain! Around my last post, I was moving through the nail-biting and perseverating, all-too familiar to many graduate school hopefuls. To say that I spent the last year applying to medical school would be a gross understatement. The reality is that this journey has been lifelong. Some of my earliest memories are racing through the emergency rooms of my make-believe. So, when I finally felt that it was my time to apply, and then interview, and then wait, I couldn’t help but feel an ever-present anxiety.

Will I get in? What will I do if I don’t? Will I get the email today? Tomorrow? Next Monday?!

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Well, that email finally came, and I have actually been accepted to medical school! By some unexplainable twist of fate, some people looked at my application and thought, hey, she might not be so bad, and asked me to join them in the upcoming semester.

I don’t quite have the words to explain the sense of relief I have felt over the past few weeks. It really has left me speechless as of late…

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When I was a child, we were allowed to choose the type of birthday cake in which we wanted to indulge in celebration. Much to the disappointment of my family, I always wanted a cookie cake. After one of two birthdays delighting in my favorite choice, I realized everyone was much more interested in ice cream cake, thus I eventually chose this and also enjoyed it. However, nothing was quite as fun as eating cake made of cookies!

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As I approach graduation weekend from my public health masters program (woowoo!), I am reminded of the whirlwind of a year that I have had. I am eager to start this new experience, but also in no rush to speed through the summer. (Now if only the weather would cooperate with my plans to frolic around and eat street food. C’mon sun, show yourself!)

I had to make my childhood favorite treat, revel in all that has transpired, and savor the newness that is to come. Now, excuse me as I polish off this plate full of chocolate-happy. I can’t wait for what’s next!

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Celebration Cookie Cake

  • Servings: one 9-inch cake
  • Print

Ingredients:

For the cookie:

  • 3/4 cup unsalted butter, room temperature
  • 1 cup packed dark brown sugar
  • 1 large egg + 1 egg yolk
  • 2 tsp vanilla extract
  • 2 cups flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup dark chocolate chips

For the icing:

  • 1 cup powdered sugar
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 cup unsalted butter + 1/4 cup salted butter
  • 2 Tbsp heavy cream
  • 1 tsp vanilla extract

Directions:

  1. Preheat oven to 350 degrees. Spray 9-inch cake pan with nonstick spray. Lay parchment paper inside the pan and spray. Set aside
  2. In a large bowl, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add brown sugar and beat on medium until creamy. Mix in egg, egg yolk, and vanilla on medium-high.
  3. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. Add 1 and 1/4 cups chocolate chips and mix until distributed.
  4. Press the cookie dough evenly into the prepared pan. It may help to press with the bottom of another 9-inch cake pan. Bake 20 minutes or until the cake is lightly golden brown. Remove from the oven and cook on a rack. Once cooled, lift the parchment paper out of the pan, carrying the cookie cake with it. Transfer cake to a serving dish.
  5. For frosting: sift together the powdered sugar and cocoa powder. Set aside. Beat butter on medium until creamy. Gradually add the sifted sugar mixture alternately with the heavy cream and vanilla. Beat on low after each addition. Once all is added, beat on high until creamy. Frost!
  6. Enjoy alone, or with ice cream! Congratulations!
Recipe slightly adapted from Sally’s Baking Addiction

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Chocolate Chip Cookie Cake

For full blog post, click here.

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Celebration Cookie Cake

  • Servings: one 9-inch cake
  • Print

Ingredients:

For the cookie:

  • 3/4 cup unsalted butter, room temperature
  • 1 cup packed dark brown sugar
  • 1 large egg + 1 egg yolk
  • 2 tsp vanilla extract
  • 2 cups flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup dark chocolate chips

For the icing:

  • 1 cup powdered sugar
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 cup unsalted butter + 1/4 cup salted butter
  • 2 Tbsp heavy cream
  • 1 tsp vanilla extract

Directions:

  1. Preheat oven to 350 degrees. Spray 9-inch cake pan with nonstick spray. Lay parchment paper inside the pan and spray. Set aside
  2. In a large bowl, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add brown sugar and beat on medium until creamy. Mix in egg, egg yolk, and vanilla on medium-high.
  3. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. Add 1 and 1/4 cups chocolate chips and mix until distributed.
  4. Press the cookie dough evenly into the prepared pan. It may help to press with the bottom of another 9-inch cake pan. Bake 20 minutes or until the cake is lightly golden brown. Remove from the oven and cook on a rack. Once cooled, lift the parchment paper out of the pan, carrying the cookie cake with it. Transfer cake to a serving dish.
  5. For frosting: sift together the powdered sugar and cocoa powder. Set aside. Beat butter on medium until creamy. Gradually add the sifted sugar mixture alternately with the heavy cream and vanilla. Beat on low after each addition. Once all is added, beat on high until creamy. Frost!
  6. Enjoy alone, or with ice cream! Congratulations!
Recipe slightly adapted from Sally’s Baking Addiction