Happy 102nd Birthday to the Oreo! Last year, Huffington Post and Times posted facts about the cookie in celebration of it’s birthday. Here is a summary of the facts:
- The Oreo is the best-selling cookie in the world.
- It takes 59 minutes to make an Oreo.
- Oreos made the list of “accidentally vegan” foods on PETA.
Read the rest of the facts here.
If you feel like celebrating by baking up a storm, try this Chocolate Mousse Cake from Nordstrom’s Family Table Cookbook!
- 4 tbsp plus 1 1/2 tsp unsalted butter, melted
- 20 oreos
- 1 pound bittersweet chocolate (no more that 62 percent cacao), coarsely chopped
- 1 1/4 cups hot brewed coffee
- 3 1/4 cups heavy cream
- 2 1/2 cups confectioners’ sugar
- 1 tbsp pure vanilla extract
- 3/4 cup heavy cream
- 4 ounces bittersweet chocolate (no more that 62 percent cacao), coarsely chopped
- 1 tbsp unsalted butter
- Preheat the oven to 350F. Butter the bottom and sides of a 10 by 3 inch springform pan. Line the bottom with a round of parchment paper and brush the paper with a little of the melted butter for the crust.
- Put the cookies in a 1 gallon lock-top plastic bag and, using a rolling pin, smash them to make coarse crumbs. Working in batches, transfer the coarse crumbs to a food processor and pulse to reduce to fine crumbs. You should have about 2 cups.
- To make the chocolate crust, mix the cookie crumbs and remaining melted butter together in a medium bowl until combined. Press firmly and evenly into the bottom (but not the sides) of the prepared pan. Bake the crust for 10 minutes, or until set. Remove from the oven and set aside.
- To make the filling, put the chocolate in a heatproof large bowl. Pour in the hot coffee and let stand for a few minutes to soften the chocolate. Whisk until smooth. Let stand, occasionally whisking the mixture, until it is tepid but still fluid, about 30 minutes.
- Whip the cream, confectioners’ sugar, and vanilla together in a chilled large bowl with an electric mixer set on high speed until the cream just forms stiff peaks. Do not over beat. Stir about one-fourth of the whipped cream into the tepid chocolate mixture. Add the remaining whipped cream and fold it in. Pour into the springform pan and smooth the top. The pan will be springform pan and smooth the top. The pan will be very full, with about 1/4 inch clearance from the top. Cover the pan with plastic wrap. refrigerate until the filling is set, about 2 hours.