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Today, March 6th, marks the 100th birthday of the Oreo Cookie. Happy Birthday, Oreo! A century after the most beloved sandwich cookie ever made its debut in the United States, Kraft Foods is celebrating its birthday by launching a massive 100th birthday campaign with online games and a revamped Facebook page.
Would you believe that there were 35 BILLION (yes, billion with a B) Oreos consumed last year alone? I believe that not only has the fantastic taste of the Oreo cookie contributed to its place as the world's most beloved cookie, but its design has long been a winner in the hearts of cookie lovers. The cookie has had three unique designs over the past 100 years, with the current appearance arriving on the market in 1952. The cookie’s round chocolate surfaces, with embossed decorations, have an old fashion feel and appearance yet there’s something sleek and modern about that elegant thin little layer of white crème in the middle of two black layers – black and white never go out of style, dawlin’. Kraft Food’s 2012 Birthday design for the 100 year celebration (pictured above), is a limited edition Birthday Cake Oreo with colored sprinkles in a cake-flavored crème.Com’on, admit it, everyone loves Oreo cookies, whether it’s à la carte, with a glass of ice cold milk or as an added ingredient in a decadent dessert. Do you have a special recipe that calls for this delicious additive?
Here's one to help you celebrate it's 100th Birthday
Oreo Cookies and Cream No-Bake Cheesecake
Makes 16 mini 2” cheesecakes or one 8 inch cheesecake. Ingredients Crust:
1 ½ cup crushed graham cracker
¼ cup packed light brown sugar
7 tablespoon unsalted butter (melted)
Ingredients Cheesecake:
2 ¼ cups heavy cream
1 pound cream cheese, softened
2/3 cup sugar
½ teaspoon salt
1 tablespoon lemon juice
2 teaspoon vanilla powder
¾ cups Oreo Cookies, crushed
Instructions Crust:
1. Combine graham cracker crumbs with sugar.
2. Add melted butter and blend until combined.
3. Press into pan. Set aside.
Instructions Cheesecake:
1. Beat heavy cream until medium peaks form. Set aside.
2. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
3. Add cream cheese mixture to heavy cream and beat until incorporated.
4. Gently fold in Oreo cookies.
5. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
6. Refrigerate for at least 6 hours to set or overnight for best results.
7. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.
So here’s to another 100 wonderful years, Oreo
May you continue to reign as the KING of the SANDWICH COOKIE
P.S. This is how I eat my OREO
