Oreos® are just one of the well-loved processed snacks that author Casey Barber features in her new book, Classic Snacks Made from Scratch. In fact, there are over 70 sweet and savory snack recipes for those favorites you may remember as a child or you may be eating right now.
But why make them yourself? Because you can control the ingredients and leave out all of the chemicals and artificial ingredients, but if you want to mimick the processed cousins, you’ll have to do some work. The recipes are fussy and I mean that in a good way. They’re very detailed so you’ll know exactly what to do to have a great result. Besides, high-calorie, high-fat foods should be a treat and a special occasion. These are not drop cookies whipped up from a box – your body and your taste buds will thank you!
Barber has graciously allowed us to share her chocolate sandwich cookie recipe with you, but it’s not the only delicious snack recipe in her book you’ll love. Barber has created her own copycat version of a Klondike Bar, Tater Tots, Hostess Chocolate Cupcakes and Twinkies, Oatmeal Creme Pies, Pizza Rolls, Cool Ranch Doritos, Cheez-Its, Fish Crackers and more. Classic Snacks Made from Scratch is the perfect cookbook for families who love these processed foods but what them with better ingredients.
Should you buy Classic Snacks Made from Scratch? If you want junk food that’s free from chemicals, artificial dyes, etc. and you have the patience for cookies that take up to 2 hours (including chilling time) then yes. If you’re a cake-in-a-microwave-mug person then skip it.
- 3 cups (12¾ ounces) unbleached all-purpose flour
- ½ cup (1½ ounces) unsweetened cocoa powder
- 1 tablespoon baked soda*
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 2 ounces semisweet chocolate, coarsely chopped (a scant 1⁄3 cup)
- 8 tablespoons (4 ounces) chilled unsalted butter, cut into ½-inch cubes
- ½ cup (3¼ ounces) vegetable shortening
- 1 cup (7 ounces) granulated sugar
- 2 large eggs
- CREME FILLING
- 2½ cups (10 ounces) powdered sugar
- 2 tablespoons light corn syrup
- 2 tablespoons whole or reduced-fat milk
- 1 tablespoon vegetable shortening
- MAKE THE COOKIES:
- Whisk the flour, cocoa powder, baked soda, baking powder, and salt together into a large bowl until no lumps remain.
- Melt the chocolate in a small saucepan over low heat, stirring constantly, or microwave at 15-second intervals, stirring between each burst, until liquefied. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, shortening, and sugar on medium speed for 3 to 4 minutes, until light, fluffy, and creamy. Reduce the speed to low and add the eggs one at a time, mixing thoroughly before adding the next. Pour in the melted chocolate and mix until just combined.
- Add the dry ingredients and mix until a soft dough forms. Shape into 2 discs of roughly equal size and wrap each in plastic wrap. Refrigerate for at least 1 hour, until firm.
- Preheat the oven to 375˚F and line 2 baking sheets with parchment paper or Silpat liners.
- On a floured work surface, roll one of the dough discs to ¼-inch thickness and stamp out cookie rounds, using a 1½-inch cookie or biscuit cutter. Transfer the rounds to the prepared baking sheet and repeat with the remaining disc of dough.
- Bake for 10 to 12 minutes, or until the cookies are slightly crispy at the edges and puffed but still pliable in the center. Cool completely on a wire rack before filling.
- FILL THE COOKIES:
- Using the stand mixer fitted with the paddle attachment, mix the powdered sugar, corn syrup, milk, and shortening on low speed until combined, about 30 seconds. Increase the mixer speed to medium and beat for 30 more seconds to whip slightly.
- With the flat side of a cooled cookie facing up, spoon 1 teaspoon filling onto the center. Top with a second cookie, flat side down, spreading the filling evenly. Repeat to fill all the cookies.
- Store the cookies at room temperature in an airtight container for up to a week.
TOTAL TIME: 2 hours, including dough chilling time
SPECIAL EQUIPMENT: stand mixer, 1½-inch round cookie or biscuit cutter
*The distinctive taste comes from baked soda, which is made by cooking regular baking soda in the oven on low heat for about an hour. Full instructions are in Classic Snacks Made from Scratch
Connect With the Author – Book Signings and Tastings
Social Media Links
Classic Snacks Made from Scratch Cookbook Tour Info
- March 7: book signing at Franklin Fountain (116 Market St.) from 6:00 – 8:00 pm.
- March 9: Homemade Marshmallow fluff demonstrations part of the Carnegie Library’s Hands-On Workshop (HOW) series at the Main Library in Oakland at 11:00 am
- March 9: Homemade Goldfish and other goodies tasting at Penguin Bookshop in Sewickley from 2:00-4:00 pm.
- March 10: Cookspeak! with Tom Totin broadcast at the Pittsburgh Public Market in the Strip.
- March 16: book signing and discussion with Dixie Caviar‘s Nealey Dozier 11:00 am – 12:00 noon ATLANTA CONTEMPORARY ART CENTER, 535 Means St. NW
- April 10: Book signing at OMNIVORE BOOKS 6:00 pm – 7:00 pm 3885 Cesar Chavez St.
Find more dates on the Classic Snacks Made from Scratch Tour Page
Win a Classic Snacks Made from Scratch Cookbook!
Three lucky winners will win a copy of their own! ARV $17.96