Posts tagged icing
Black and White Cookies

Iconic Black and White Cookie

I'm not going to lie. I was humming

Ebony and Ivory

as I iced these cookies.

They are iconic in ways I was unaware until I was sharing with my work friends. I got more than one "like on Seinfeld" or "Starbucks used to have these!"

They are really cake like. Very soft, but not too delicate. I can see why the world loves them.

They are totally beautiful. The recipe is pretty fantastic too. The only thing I'd do differently is make them a wee bit smaller. They were actually too much cookie to eat in one go. I used a blue scoop, which is 2 ounce. I'd go with a 1.5 ounce scoop if you have one. Some folks say draw circles on the underside of your parchment. I'd rather scoop two - 3/4 ouncers on top of each other because that just has to be easier. If you don't have at least one cookie scoop it's a great gift to ask for from Santa.

Black And White Cookies

3 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 cup butter, softened

1.75 cup sugar

3 eggs

0.25 teaspoon lemon extract

0.5 teaspoon vanilla extract

0.5 cup milk

Icing

4 cups powdered sugar

3 tablespoons hot water

2 tablespoons corn syrup

0.5 teaspoon vanilla extract

2 ounces bittersweet chocolate chopped finely

Preheat oven 350 degree. Prepare two baking sheets with cooking sprayed parchment.

In a large bowl combine the flour, baking powder and salt.

In a different bowl cream the butter and sugar. Add the eggs one at a time. Add the extracts. Add 1/3 the flour, mix. Add 1/2 of the milk, 1/3 the flour, the last of milk then the flour; mixing and scraping between each addition. (Is there an easier way to describe that?)

Form the cookies on the sheet. Try for consistent sizes. Shoot for 22-24 cookies. I got 18 from the too large ones. Flatten the cookies while keeping their roundness as best possible. They do spread some while baking. Bake for 20 minutes. Rotate halfway through the baking time if your oven bakes unevenly. Allow cookies to completely cool.

For the icing mix the sugar, water, syrup and vanilla in a microwaveable bowl or a bowl you can heat on a double boiler. Using a small spatula, flip the cookie over, ice half of each cookie. Catch the drips. Heat the remaining icing and add the chocolate, stir it in. Ice the second half of the cookie. Allow to set 30 minutes. They will dry firm and not sticky.

All the pretty giant cookies.

These do terrifically in plastic wrap and frozen. You know, if you had to.

Disher size and color chart

The size and colors correspond and are universal. I remember when I learned that and I thought it was super clever. 

Snack Cake with Cooked Frosting


Sometimes you just need a small cake. A simple single 8 inch layer will do. This will answer that call.

This chocolate cake is my go to cake. It's cocoa based, which I always have in the pantry and it's easily vegan. Just use water or coffee instead of milk. No eggs in the house? No problem!

Want a dairy free icing? A cooked frosting made with coconut milk and a non dairy fat will make a delicious cake for the lactose intolerant, vegan friends!

Cooked frosting is probably that frosting you've been trying to make but just didn't know what it is. It's the one granny used to make. It was fussier back in the day. More because flour needed sifted. Original recipes will have you add the sugar to the cold flour mixture which if you weren't careful would sometime remain granular. I add it to the milk and flour roux after the flour is cooked. The heat absolutely melts the sugar and helps cool the mixture quicker. 

Cocoa Snack Cake

1 1/2 cups flour
1 cup sugar
3 tablespoons cocoa
1/2 teaspoon salt
1 teaspoon baking soda

6 tablespoons oil
1 tablespoon cider vineagar
1 teaspoon vanilla
1 cup water, cold coffee or milk

1 8 inch pan.
Preheat oven 350 degrees.

In a bowl combine the dry ingredients. Whisk together. Then add the oil, vinegar, vanilla and cold liquid.

Stir quickly, but thoroughly. Pour into prepared pan. Bake 25-30 minutes.

Cooked Frosting

Enough for a single layer. Double the recipe to make frosting for 2 layers, or a 13x9. 

2 tablespoons flour
1/2 cup milk
1/2 cup suar
1/2 teaspoon vanilla
pinch of salt
4 ounces butter, room temperature

In a saucepan, a pan with a rounded bottom, combine the flour and milk. Cook over moderate heat while constantly whisking. When a smooth paste is established and it looks like it can't thicken further off the heat. Add the sugar, salt and vanilla. Whisk. It will look like a gooey pudding. Allow it to cool.

Using mixer whip the mixture. Add the butter a few pieces at a time until it is all incorporated. Whip a little longer.

Note that if you use coconut milk, the gooey pudding mixture will look a little greyish. When it's whipped with the fat (coconut shortening or vegetable shortening) the color lightens significantly and looks appetizing.

Frost cake and enjoy.