My eldest got his first ever school report yesterday. It’s been a big adjustment for all of us him starting school. Back in September when he started I couldn’t even walk past the school without crying. I was worried about so many things. I was worried that the teachers wouldn’t ‘get’ him. i was worried that he would not join in with the other children, or take turns, or try new things. It just seemed like the official end of the baby years. My precious boy who only minutes ago, or so it seems, was a tiny newborn was now going to have a whole range of experience out of my control and without me.
I really needn’t have worried. He has loved pretty much every aspect of school. He has made lots of new friends, he likes all his teachers, he eats his school dinner every day, he’s joined the football club where he and other 5 year olds run round like headless chickens in the vague direction of a ball and then kick each other, he has made progress with his writing (slowly) and reading (somewhat reluctantly). Above all – and most importantly – he is HAPPY there.
I think it’s taken me longer, if I’m honest, to adjust to the idea of him as being more independent and grown up. Anyway, I was thrilled to read positive comments in his report and am super proud of him.
I originally posted this recipe a couple of years ago and it has become a firm favourite in our house and has gone down a treat with the various friends I have baked them for. So, I decided to cook them again today as we are heading to a BBQ tomorrow at some friends and I thought they’d be a nice after school treat for the kids too.
I think that cooking with kids needs to involve some jobs that are `theirs`. My boys love to get the baking trays out of the cupboards and then put the cake cases in them. This recipe then requires them to pop a biscuit in the bottom of each case (and eat several in the process) and then bash the hell out of the remaining biscuits (safely esconced in a plastic bag!) which appeals to their destructive little natures.
2 packs Oreo cookies and some mini oreos
125 g self-raising flour
125 g unsalted butter or marg (I’ve been using Stork recently)
125 g caster sugar
1-2 teaspoons of vanilla extract
1 teaspoon baking powder
few tablespoons milk
Butter cream (I used Betty Crocker Vanilla cupcake frosting but you can make your own)
1. First pre-heat oven to 195c
2. Line muffin tin with cases – put one whole Oreo cookie in each one, I think I made about 16 cakes but it depends how full you like them!
3. Bash up remaining Oreo cookies in a sealed plastic bag using a wooden spoon or rolling pin
4. Put all ingredients (except Oreos) in a food processor or Kitchen Aid and blitz, or use a bowl and an electric hand mixer and then stir in HALF the crushed Oreos.
5. Spoon a good dollop into each cake case on top of the Oreo cookie
6. Bake in oven for 15-20 mins and cool on wire rack
7. When cool mix most of remaining crumbled Oreos into butter cream/frosting and splodge onto cakes (or pipe in gorgeous decorative manner if you have the skill or patience- it’ll taste the same either way)
Today though – if you look at my pictures closely – I left the buttercream plain and just put a biscuit on top – mainly because I had run out of Oreos)
8. Sprinkle with last few bits of cookie or some mini Oreos if you have them.
Really easy to make but totally delicious. I was amazed the first time I baked these that the biscuit base stays so crunchy.