Thread: REC request

On Tue, 27 Dec 2011 21:33:02 -0700, "gloria.p" <[email protected]>
wrote:

>
>A while ago I read online a recipe for a copycat version of Nabisco
>Chocolate Wafer cookies. Has anyone made a good enough clone?

Here's one:
http://smittenkitchen.com/2009/03/ho...ebox-cupcakes/


>
>I made a delicious mocha cheesecake last week using 3/4 of a pkg of the
>wafers for the crust, but they were $4.19 a package and at that price, I
>won't repeat the recipe. (Yes, I can look for chocolate graham
>crackers, and yes, I have Googled but I'm looking for a TNT recipe.)

I haven't made these yet.

I think Kay Hartman found one too...not sure if I can find her
recipe..

Okay, I did find it. I will quote her post.

Christine

>This recipe was originally posted by Marg Smith. It comes from
>Maida Heatter's Book of Great Chocolate Desserts. Quoting from
>Marg's post, "She [Heatter] says, 'These cookies may be crumbled to
>make a delicious chocolate-cookie crumb crust. If you make them for
>that purpose roll out the dough and then just cut it with a long
>knife into large squares; don't bother to use a cookie cutter.'"
>
>Kay
>
>Crust:
>
>2 ounces (2 squares) unsweetened chocolate
>1 cup plus 2 tablespoons sifted all-purpose flour
>3/4 teaspoon double-acting baking powder
>1/4 teaspoon baking soda
>Pinch of salt
>2 ounces (1/2 stick) sweet butter
>1 teaspoon vanilla extract
>1/2 cup granulated sugar
>1 1/2 teaspoons light cream or milk
>1 egg (graded large)
>
>Place the chocolate in the top of a small double boiler over hot
>water on moderate heat. Cover until partially melted, then uncover
>and stir until smooth. [I just put the chocolate in the top of the
>double boiler and cooked, uncovered, until melted, stirring
>occasionally.] Remove from the heat and set aside to cool slightly.
>
>Sift together the flour, baking powder, baking soda, and salt and
>set aside.
>
>In the large bowl of an electric mixer cream the butter. Add the
>vanilla and sugar and beat to mix well. Add the melted chocolate
>and beat until incorporated. Then add the light cream or milk and
>the egg and beat to mix well. On low speed add the sifted dry
>ingredients, scraping the bowl with a rubber spatula and beating
>only until incorporated.
>
>Place the dough on a piece of wax paper, fold the sides of the paper
>over the dough and press down on the paper to flatten the dough to a
>scant 1-inch thickness, wrap in the paper and refrigerate for 20 to
>30 minutes -- no longer or the dough will crack when you roll it
>
>out.
>(However, if you do refrigerate it for longer -- even overnight --
>let it stand at room temperature for about an hour before rolling it
>out.)
>
>Adjust two racks to divide oven into thirds and preheat oven to 400
>degrees F. Line cookie sheets with aluminum foil. [I don't use the
>foil. I just place the cookies directly on the baking sheets. They
>don't need to be greased.]
>
>Flour a pastry cloth and place the dough on it. (If you have
>doubled the recipe, roll only half of the dough at a time.)
>[Sometimes I do the pastry cloth bit, but I usually just heavily
>flour the counter and roll the cookie dough directly on the
>counter.] With a floured rolling pin -- which should be refloured
>frequently to avoid sticking -- roll the dough out until it is only
>1/8-inch thick (thin). [Rather than flouring the rolling pin, I
>dust the top of the dough with flour.]
>
>I use a round cookie cutter that is 2 3/4 inches in diameter -- use
>any size you like, and cut the cookies as close to each other as
>possible. [Since I am going to crumble the cookies, I follow the
>above advice and just cut the cookies into would-be squares
>(sort of rectangles) with a knife.]
>
>Place the cookies 1/2 inch apart on the aluminum foil. (It might be
>necessary to transfer the cookies from the pastry cloth to the foil
>with a wide metal spatula -- handle them carefully in order to keep
>them perfectly round and flat.)
>
>Leftover pieces of the dough should be pressed together and
>rerolled.
>
>Bake two sheets at a time for 7 to 8 minutes, reversing the sheets
>top to bottom and front to back once to insure even taking. [I find
>that the wafers bake better if I do not place the two trays on
>different shelves of the oven. I bake them one tray at a time (I
>have a small oven) but I do turn the trays front to back half-way
>through the baking.] Bake until the cookies feel almost firm to the
>touch. These are supposed to be crisp (they will become more crisp
>as they cool) and they should not be underbaked, but watch them
>carefully to be sure they do not burn. (If you bake one sheet at a
>time, bake it on the upper rack.)
>
>With a wide metal spatula, transfer the cookies to racks to cool.
>Store airtight. Makes 36 2 3/4 inch cookies.
--
http://nightstirrings.blogspot.com

On 12/27/2011 08:33 PM, gloria.p wrote:
>
> A while ago I read online a recipe for a copycat version of Nabisco
> Chocolate Wafer cookies. Has anyone made a good enough clone?

These worked brilliantly for me:

http://smittenkitchen.com/2009/03/ho...ebox-cupcakes/

Serene

--
http://www.momfoodproject.com

On 12/27/2011 11:33 PM, gloria.p wrote:
>
> A while ago I read online a recipe for a copycat version of Nabisco
> Chocolate Wafer cookies. Has anyone made a good enough clone?
>
> I made a delicious mocha cheesecake last week using 3/4 of a pkg of the
> wafers for the crust, but they were $4.19 a package and at that price, I
> won't repeat the recipe. (Yes, I can look for chocolate graham crackers,
> and yes, I have Googled but I'm looking for a TNT recipe.)
>
> Any help out there?

I'm not familiar with the copycat version - is that like homemade Oreo
cookies without the filling? If so I saw that here recently. I was
tempted to try them.

Serene Vannoy wrote:
> On 12/27/2011 08:33 PM, gloria.p wrote:
>>
>> A while ago I read online a recipe for a copycat version of Nabisco
>> Chocolate Wafer cookies. Has anyone made a good enough clone?
>
> These worked brilliantly for me:
>
> http://smittenkitchen.com/2009/03/ho...ebox-cupcakes/
>
>
> Serene
>


I had that recipe bookmarked already, but I haven't tried it yet.

I have a chocolate biscotti recipe that *might* work if what you need
are crumbs and you crushed them.

-Bob

"Serene Vannoy" <> wrote in message ...
> On 12/27/2011 08:33 PM, gloria.p wrote:
>>
>> A while ago I read online a recipe for a copycat version of Nabisco
>> Chocolate Wafer cookies. Has anyone made a good enough clone?
>
> These worked brilliantly for me:
>
> http://smittenkitchen.com/2009/03/ho...ebox-cupcakes/
>
> Serene

Many times I've wanted to try a recipe that called for chocolate wafer
crumbs. Such are simply not available in any local markets. Wanting to
print the 'smitten' recipe, I blocked it and clicked 'print'. Bah. The
printer began happily printing 63 pages. I managed to cancel that. Nearly
could not figure out how to only print just that recipe. Finally, I blocked
it and sent it to myself in an email.
The email I sent to myself has not arrived. No matter. I went to Sent
Items and printed the chocolate wafer recipe from there. Either the planets
are lined up in a weird formation or the computer goblins are out. Don't
operate machinery until things settle down. Might ought to keep out of the
reach of children too. Polly

On Tue, 27 Dec 2011 21:33:02 -0700, "gloria.p" <[email protected]>
wrote:

>
> A while ago I read online a recipe for a copycat version of Nabisco
> Chocolate Wafer cookies. Has anyone made a good enough clone?
>
> I made a delicious mocha cheesecake last week using 3/4 of a pkg of the
> wafers for the crust, but they were $4.19 a package and at that price, I
> won't repeat the recipe. (Yes, I can look for chocolate graham
> crackers, and yes, I have Googled but I'm looking for a TNT recipe.)
>
> Any help out there?
>
Sorry, I've never tried making them. I don't need them very often,
but when I do - I go to the store and buy the package because that's
one less thing to make.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Christine Dabney <[email protected]> wrote:
> On Tue, 27 Dec 2011 21:33:02 -0700, "gloria.p" <[email protected]>
> wrote:
>
>>
>> A while ago I read online a recipe for a copycat version of Nabisco
>> Chocolate Wafer cookies. Has anyone made a good enough clone?
>
> Here's one:
> http://smittenkitchen.com/2009/03/ho...ebox-cupcakes/
>

clip good recipe-

Thing is she did not want to pay four bucks and change for the Nabisco
wafers, which she wanted to duplicate. But given the amount of effort
required for that recipe and the many ingredients, I think I'd just buy the
wafers and call it good, or find a less expensive cookie to buy. However if
she is making the classic wafer whipped cream pie, AFAIK there is no good
substitute at a lower price.

But for making a crust for cheesecake or key lime or similarly textured
treat, I use iced shortbread cookies all the time, marked as caramel or
dulce de leche shortbread cookies. A similarly textured chocolate cookie
with a thin chocolate icing should also work. I find that all is needed is
to crumb the cookies in a food processor, and then add a small amount of
melted butter, testing as you go, until there is just enough butter to make
it stick to the sides of a springform or tart pan. I always line with
parchment for guaranteed best release.

MartyB

On 12/28/2011 02:28 PM, Nunya Bidnits wrote:
> Christine Dabney<[email protected]> wrote:
>> On Tue, 27 Dec 2011 21:33:02 -0700, "gloria.p"<[email protected]>
>> wrote:
>>
>>>
>>> A while ago I read online a recipe for a copycat version of Nabisco
>>> Chocolate Wafer cookies. Has anyone made a good enough clone?
>>
>> Here's one:
>> http://smittenkitchen.com/2009/03/ho...ebox-cupcakes/
>>
>
> clip good recipe-
>
> Thing is she did not want to pay four bucks and change for the Nabisco
> wafers, which she wanted to duplicate.

Not just the cost, though. Many times, it's impossible to find the
Nabisco wafers.

Serene
--
http://www.momfoodproject.com

Serene Vannoy <[email protected]> wrote:
> On 12/28/2011 02:28 PM, Nunya Bidnits wrote:
>> Christine Dabney<[email protected]> wrote:
>>> On Tue, 27 Dec 2011 21:33:02 -0700, "gloria.p"<[email protected]>
>>> wrote:
>>>
>>>>
>>>> A while ago I read online a recipe for a copycat version of Nabisco
>>>> Chocolate Wafer cookies. Has anyone made a good enough clone?
>>>
>>> Here's one:
>>> http://smittenkitchen.com/2009/03/ho...ebox-cupcakes/
>>>
>>
>> clip good recipe-
>>
>> Thing is she did not want to pay four bucks and change for the
>> Nabisco wafers, which she wanted to duplicate.
>
> Not just the cost, though. Many times, it's impossible to find the
> Nabisco wafers.
>
> Serene

I thought so at my grocer the first time I looked for them. They are
cookies, right? So you look in the cookies section for the cookies, right?

Not.

They are in the baking section, where there are pie crusts in boxes and pans
and so forth. Presumably everyone is supposed to know that these cookies are
only used for baking and therefore everyone should know not to look for
these cookies with the rest of the cookies.

;-)

MartyB

Thanks to all who replied. I had found both Mimi's recipe and the
Smitten Kitchen one. Will try both over time.

gloria p