Holiday seasons are the best for two reasons:
- You get to meet your family and friends
- You get to make/eat ridiculously yummy things!
Diwali is one of the biggest festivals for Hindus. On this day, it is said, the Lord Rama returned back to Ayodhya from his 14-year exile in the forest. To celebrate his return, the people of Ayodhya lit the entire city with lamps. To this day, the tradition of lighting house with oil lamps or diyas continues. It is one of the most beautiful sights in any city. There are so many lights and lamps and colors all around. All the shops are lit up, houses are beautifully decorated and there is a festive spirit in the air. Firecrackers burst every few seconds and in some cities, it is almost impossible to carry out a conversation because the noise of the firecrackers refuses to let you! Nevertheless, this is the time when family and close friends surround everyone. It is the perfect season to get dressed up – its not too hot nor is it too cold. I love wearing my brightest colored Indian wear and accessorizing with big earrings.
This is also the time when people visit each other and give each other gifts and wishes to celebrate the New Year. Sending something sweet – either Indian sweets, chocolates, dry fruits along with candles or diyas is the norm. I decided to make some chocolate covered Oreos to send across to some friends.
This recipe is easy and perfect to make with children. There is very little ‘cooking’ involved and you can change the basic recipe to suit your tastes. It hardly took me 30 minutes from start to finish these. After two hours in the fridge, these were ready to be eaten! I love the combination of peppermint and chocolate so I added some peppermint flavoring to the chocolate. I loved the flavors and will probably experiment with a few more flavorings soon! These are perfect to gift for any season, including Christmas.
Chocolate Covered Oreos
(Adapted from a recipe from The Sunday Paper)
- 12 oz (340 grams) of semi-sweet chocolate
- A package of biscuits (This much chocolate can coat about 40 cookies)
- 1 tablespoon of Vegetable shortening
- 50 grams of white chocolate chips, to drizzle on the finished biscuits
- Mix the chocolate and 1 tablespoon of vegetable shortening and set over a double broiler.
- Allow the entire chocolate to melt evenly.
- In the meanwhile, prep a baking pan or cookie sheet with Aluminium foil or parchment paper
- Remove the chocolate from the heat. Drop a cookie into the chocolate mixture and turn it in the chocolate using a fork.
- Once the cookie is covered in chocolate, lift it from the mixture using a fork and tap it against the side of the bowl to get rid of excess chocolate.
- Place the cookie on the prepared sheet.
- Repeat for all other cookies.
- Once the cookies are all covered in chocolate, refrigerate them for about 10 minutes.
- While the chocolate-covered cookies are setting, melt some white chocolate with 1/2 teaspoon of shortening, if desired.
- Pull the chocolate covered cookies out of the fridge. Using a cone or a fork, drizzle the white chocolate over the cookies and put the trays back in the fridge.
- The cookies should be set in about an hour in the fridge!
I never knew the difference between extract, essence and flavorings till I made this recipe.
- Extract: Real spices (like vanilla, chocolate) are infused in alcohol or a liquid base.
- Essence: Completely artificially created flavors meant to imitate extract.
- Flavoring: Spices infused in vegetable oils, made from natural or artificial substances. These are free from alcohol or water hence, perfect to use with melted chocolate.
If you want to know more about the difference between the three I recommend reading this article.
I had a great time making these. I tried most with peppermint flavoring and I am waiting to get my hands on some more flavorings so I can experiment making these with all kinds of flavors!
Here’s wishing everyone a wonderful time making these with the family and sharing them with the ones you love!