Dessert Table Recipes: TKO's(homemade oreos), Cookie Butter Tiramisu, and Maple Cupcakes

TKO's
White Chocolate Filling: 
4 ounces  white chocolate, chopped
1/8 cup  unsalted butter
1/2 cup + 1 teaspoon  heavy cream

Chocolate Shortbread

1 3/4 cups + 1 1/2 tablespoons  all-purpose flour
1 cup + 1 1/2 tablespoons  unsweetened cocoa powder
3/8 teaspoon baking soda
8 ounces unsalted butter
2 teaspoons  Kosher salt
3/4 cup + 1 tablespoon Granulated sugar

For the Filling:  Place the white chocolate in a heatproof bowl; set aside. Heat the cream in a saucepan over

medium heat until bubbling at the edges. Pour it over the chocolate and let sit for 5 minutes. After the five

minutes,  whisk it until smooth. Cover and chill at least 4 hours or up to overnight. 

For the ShortBread: Whisk 1¾ cups plus 1½ tbsp. flour, cocoa powder, baking soda, and salt in a bowl; set

aside. Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment; mix until

fluffy. With it on a slow setting, slowly add dry ingredients until batter forms. Wrap the dough in plastic

wrap and chill for 1 hour. 

Set the oven to 325°. On a lightly floured surface and using a rolling pin, roll the dough into a 12” circle,

about ⅛” thick. Using a cookie cutter of your choice,  cut out cookies and transfer to parchment paper

lined baking sheets. Bake, rotating cookies once, until golden, 10 minutes. Cool. 

Transfer the white chocolate filling to the bowl of a stand mixer fitted with a paddle attachment; beat it 

until smooth. Transfer to a piping bag fitted with a plain 3⁄16” tip and pipe about 1 tbsp. filling on half

the cookies; top with remaining cookies. 

http://www.saveur.com/article/recipes/tkos-chocolate-sandwich-cookies

Cookie Butter Tiramisu

4 egg yolks

8 oz of marscapone cheese

1 cup of heavy whipping cream

1 cup of cookie butter( I used Trader Joes)

1 1/3 cups of coffee of espresso

1 box of speculoos cookies( trader joes) 

1/2 Tbs of cocoa powder 

1/2 Tsp of vanilla extract 

With a stand mixer, mix together the egg yolks, marscapone cheese, cookie butter Spread, and vanilla extract. Add whipping cream and beat mixture on high for at least 3-5 minutes. The mixture should get thick enough to see peaks.Dip the speculoos cookies in coffee for 3-5 seconds. Line a  dish with the cookies until the bottom is covered. Cover with half of the marscapone mixture. Dip more speculoos cookies in the coffee and layer them over the marscapone mixture. Spread the last half of the mixture over the second layer. Refrigerate for two hours, until completely cooled. sprinkle cocoa powder and drizzle chocolate over the tiramisu. 

Maple Cupcakes

2 3/4 cups all-purpose flour
1 Tbs baking powder
1/2 Tsp salt
1 Tsp ground cinnamon
2 sticks unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 1/2 teaspoon pure vanilla extract
1 cup milk
1 1/2 cups  walnuts, chopped 

Maple Buttercream
3 large egg yolks
1 cup pure maple syrup
2 sticks (1 cup) unsalted butter, cold, cut into small pieces

Preheat the oven to 350 degrees F. In a stand mixer, with a paddle attachment, beat the butter, sugar, eggs, and vanilla until creamy. While it is beating, sift the flour, cinnamon, baking powder, and salt together.  Add it to the butter mixture. alternate between adding the flout and the milk. Once everything is combined, slowly add walnuts. Do not overbeat. Transfer the batter into cupcake tins and bake for 18-25 minutes. 

Beak the egg yolks until fluffy for 3-5 minutes. Place the maple syrup into a saucepan on high heat. Boil for 10-15 minutes. With the mixer on a slow setting, add the maple syrup and mix until incorporated. Add the butter slowly and beat until fluffy. 

Top the cupcakes with the frosting and more walnuts.