Celebrating National Oreo Day

March 6 is National Oreo Day! 

For over 100 years the world has enjoyed the Oreo Cookie! In 1912, Nabisco had a new idea for a cookie – two chocolate disks with a creme filling in between. Little did they know that this sweet white cream sandwiched between two chocolate biscuits would become the largest selling cookie of all time.

Did you know Oreos were first created in a New York City bakery with British customers in mind? Today they can be found in more than 100 countries.

It remains a mystery exactly why the cookies are named Oreos. They were initially named “Oreo Biscuits.” But the name changed to the “Oreo Crème Sandwich” in the 1940s and to the “Oreo Chocolate Sandwich Cookie” in the 1970s.

The first Oreo cookie looked very similar to the Oreo cookie of today, with only a slight difference in the design on the chocolate disks, but the ingredients have changed. 

My friend Shinichi Mine loves to eat, travel and cook. You can follow him on adventures through new food discoveries on YouTube as he comes up with unique recipes in his tiny kitchen in Tokyo. Here is his recipe for Oreos!

Festive White Chocolate-Covered Oreo Cookies

Oreo cookies covered in decadent white chocolate with sprinkles make everyone happy! Easy to make and yummylicious!

The original Oreo recipe included pork fat for the creamy center!!

In the mid-1990s, health concerns prompted Nabisco to replace the lard in the filling with partially hydrogenated vegetable oil. Starting in 2006, Oreo cookies replaced the trans fat in the cookie with non-hydrogenated vegetable oil. Oreos became Kosher in December 1997.

When they first debuted, there was also a lemon meringue flavor of Oreos, but those were discontinued in the 1920s. 


Do you think this is true?
I've read that women rather than men are more likely to pull their Oreos apart before eating them.

It's easy to order a box of Oreo's Click Here

 Images from Public Domain and Amazon 

Updated 3/15

Today is Toss Your Fruitcake Day

One of my favorite holiday traditions as a kid was enjoying my grandmother's fruitcake. Have you ever tasted a really good fruitcake? My grandmother made the most awesome fruitcake in the world! Assumption Abbey Bakery in Southwest Missouri makes an awesome fruitcake almost as good as my grandmother's! The Abby is located near Ava, Mo., nestled in the foothills of the Missouri Ozarks.

Jasper Mirabile, Jr. recently interviewed Assumption Abbey’s Father Cyprian on his ‘Live! From Jasper’s Kitchen’ radio show and wrote an article about the interview on kansascity.com.

He writes that "only eight monks, tirelessly and lovingly work at producing these cakes each day" and that "the task begins early each morning when one of the monks begins cracking 265 eggs."

What makes the cakes so good? Mirabile writes that the fruit is first soaked in burgundy wine, added to the batter then baked. Then the monks inject each cake "with over 1 ounce of rum and then soak them in corn syrup." After each cake if finished, the monks gather and pray over each cake.

This is a quote from the Abby's website:

"O GOD, CREATOR OF ALL THINGS
BLESS NOW THESE CREATIONS OF OUR HANDS.
THAT THESE CAKES MAY BE RECEIVED
AS TOKENS OF YOUR LOVE
AND SHARED WITH FRIENDS AS HINTS
OF YOUR EUCHARISTIC FEAST...."

If you're not a fruitcake lover, this dark, rich, traditional style fruitcake will make you one! Each cake is made with raisins, pineapple, currants, citron, walnuts, and wine and laced with rum.

The monks of Assumption Abbey produce 125 fruitcakes a day! That's almost 25,000 cakes per year. You can order you cake here:  Assumption Abbey Bakery  It comes in a decorative, re-useable tin and weighs about 2 lbs.

A good fruitcake is aged. If it contains alcohol and is wrapped in alcohol-soaked linen before storing, it could remain edible for many years. 

Tell me about your fruitcake experience in the comments!