Hello everyone! This post almost perfectly coincides with my two year blogiversary. Wows! Time flies. This blog has become such a big part of my life, and I am so thankful for everyone who has even glanced at this blog. Without you...I dunno what this would be. A diary? Anyway...last year I talked about some highlight posts of the year, and I will now do the same!
I have two posts I am most proud of -
Do you know black and white cookies? They're kind of a New York thing and traditionally, like, as big as your face. Cakey like a whoopie pie, but...a little denser? All you need to know is they're delicious. I tried to make these a while back and something weeeeird happened to the chocolate frosting. It all just sank right into the cookie. This time, I felt the chocolate was a little too thick. Someday I'll find that middle ground.
Cookie Ingredients:
10 tbsp. unsalted butter, room temperature
1 cup sugar
2 eggs
2½ cups flour
1 tsp. baking soda
1 tsp. salt
⅔ cup buttermilk
1½ tsp. vanilla extract
Vanilla Glaze Ingredients:
2 cups confectioner’s sugar, sifted
½ tsp. vanilla extract
2–3 tbsp. milk
Chocolate Glaze Ingredients:
6 oz. semisweet chocolate chips
3 tbsp. butter
1½ tbsp. light corn syrup
Directions:
Preheat oven to 350°. Line two or three baking sheets with parchment paper.
Beat together butter and sugar in a mixer bowl until pale and fluffy, about 3 minutes. Stir in the lemon zest. Add the eggs, beating until combined, scraping the sides of the bowl at least once.
Meanwhile, whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
Mix the flour mixture and the buttermilk mixture alternately into the creamed butter and sugar, beginning and ending with the flour mixture. Mix until smooth, scraping the sides of the bowl between each addition.
Spoon ¼ cups of batter at least 2″ apart onto a the prepared baking sheets (no more than 6 cookies per sheet).
Bake 13–16 minutes, until tops are puffed and golden, and cookies spring back when touched. Remove the parchment with the cookies still on top from the hot cookie sheets and let cool on the counter for 30 minutes.
Prepare the vanilla glaze by stirring together the sifted confectioner’s sugar, vanilla extract, and milk. Add in the milk 1 tbsp. at a time until the mixture is smooth and liquidy, but spreadable.
In a separate bowl, melt the butter and the chocolate in a microwave for about 1 minute. Be careful not to burn the chocolate. Add the corn syrup and stir until smooth.
Glaze the backs of each cookie. First spread vanilla over one half of each cookie, then let it set for a minute or two. Then spread the chocolate over the second half, trying to keep a neat line down the center if possible.
Let the cookies set at room temperature for at least 1 hour. Store in an airtight container, or wrap individually in plastic wrap.
I have two posts I am most proud of -
Eight Textured Tiramisu and Chocolate Marshmallow Malt Cake. Both of these took many hours and much ingenuity to finish, but it was all worth it in the end! Completing something like this makes me so happy.
Here is the most popular post -
Vanilla Bean Cupcakes with Raspberry Buttercream. By a long shot. Their popularity puzzles me, since they are so simple. I think the pretty frosting drew people in ^_^
But we will no longer dwell in the past! Today is my last Secret Recipe Club for a long time, since I don't know what my oven situation in Ireland will be. I am SO glad I got assigned to Melissa over at Smells Like Brownies! She's very funny and self deprecating, which I appreciate in a writer. And she had a post about black and white cookies! In which she referenced You've Got Mail! I think we could easily be friends, haha.
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| Hello, little frog back there. |
On a side note, I had to re-enable word verification on my comments. I'm sorry, cause I know it's annoying, but I was getting so many spam comments that it was driving me nuts. Please don't stop commenting!
Black and White Cookies
from Smells Like Brownies
10 tbsp. unsalted butter, room temperature
1 cup sugar
2 eggs
2½ cups flour
1 tsp. baking soda
1 tsp. salt
⅔ cup buttermilk
1½ tsp. vanilla extract
Vanilla Glaze Ingredients:
2 cups confectioner’s sugar, sifted
½ tsp. vanilla extract
2–3 tbsp. milk
Chocolate Glaze Ingredients:
6 oz. semisweet chocolate chips
3 tbsp. butter
1½ tbsp. light corn syrup
Directions:
Preheat oven to 350°. Line two or three baking sheets with parchment paper.
Beat together butter and sugar in a mixer bowl until pale and fluffy, about 3 minutes. Stir in the lemon zest. Add the eggs, beating until combined, scraping the sides of the bowl at least once.
Meanwhile, whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
Mix the flour mixture and the buttermilk mixture alternately into the creamed butter and sugar, beginning and ending with the flour mixture. Mix until smooth, scraping the sides of the bowl between each addition.
Spoon ¼ cups of batter at least 2″ apart onto a the prepared baking sheets (no more than 6 cookies per sheet).
Bake 13–16 minutes, until tops are puffed and golden, and cookies spring back when touched. Remove the parchment with the cookies still on top from the hot cookie sheets and let cool on the counter for 30 minutes.
Prepare the vanilla glaze by stirring together the sifted confectioner’s sugar, vanilla extract, and milk. Add in the milk 1 tbsp. at a time until the mixture is smooth and liquidy, but spreadable.
In a separate bowl, melt the butter and the chocolate in a microwave for about 1 minute. Be careful not to burn the chocolate. Add the corn syrup and stir until smooth.
Glaze the backs of each cookie. First spread vanilla over one half of each cookie, then let it set for a minute or two. Then spread the chocolate over the second half, trying to keep a neat line down the center if possible.
Let the cookies set at room temperature for at least 1 hour. Store in an airtight container, or wrap individually in plastic wrap.
