As promised, I am going to give you a great recipe today! But first, let me tell you about our day…
As usual, I woke up bright and early this morning before the rest of our house. Okay, I have a weird question… Does anyone else have weird dreams when you need to pee while sleeping? I spent about 3 hours in the morning needing to go to the bathroom really badly and whenever this happens, I always have the strangest dreams. This one involved my high school reunion…
Anyway, I went on a nice, 3 1/4 mile run about town with only a tiny bit of knee pain. I feel like I am gradually building up my endurance again. I just need to make sure it is completely built up by Spring since I have a half marathon in March and April and a full in May!
When everyone else woke up, we went down to Sunnyside Up Cafe for brunch. I have been majorly craving some oats since I haven’t been on a normal breakfast schedule for the past 2 weeks. They were utterly delicious! Oh, and waiting for your food is so much more fun when your table number is π…
Celeste ordered the Huevos Rancheros, which I may have stolen a few bites of…
We also all shared a Maple Pumpkin muffin that just rocked my socks right off!
After we ate, we wandered around downtown for a bit. Celeste got a few things, but we all tired out pretty quickly and decided to head home. After all, there are gingerbread houses to be built!
That’s when all hell broke loose. The piping bag exploded in Celeste’s hand!
First, we tried to put the frosting in a plastic bag, causing Celeste to say,
” Don’t put it in yet! We have to put in the tip!”
We finally decided to spread the frosting with a knife, which worked much better.
We are quite proud of our work!
When Steve gets home from his basketball practice we are headed off to see Black Swan. I am pretty psyched! But while we are gone, I will leave you with this tasty morsel:
- 3/4 cup sugar
- 1 1/2 cups all-purpose flour plus 3 tablespoons
- 3/4 cup unsweetened cocoa plus 1 tablespoon
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 15 tablespoons (7 1/2 oz) unsalted butter, cut into 3/4-inch cubes, at room temperature
- 1/2 cup heavy cream
- 8 oz white chocolate, finely chopped
- To make the filling: In a small saucepan, bring the cream to a boil over medium heat. Remove the pan from the heat and add the white chocolate, making sure it is all immersed in the cream. Let stand for 1 minute then whisk to completely melt the chocolate and incorporate it.
- Transfer the filling to a small bowl and let it stand for 6 hours, or until it thickens enough to spread. If the filling hardens too much, it can be rewarmed in the microwave.
- To make the cookies: Preheat oven to 350 F with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the sugar, flour, cocoa powder, baking soda and salt on low speed until combined. With the mixer still on low speed, add the butter a few pieces at a time until it is all in the bowl. The dough will be sandy at first, but it will eventually begin to come together. When it does, stop the mixer.
- Transfer the dough to a work surface and form it into a block about 5 by 7 inches. Cut the block into 2 pieces. Working with one half at a time, roll the dough on a lightly floured work surface (I rolled mine on parchment to make clean-up easier) until it is 1/8-inch thick. Using a 2-inch round cookie cutter, cut rounds from the dough and place them 1/2 to 1 inch apart on the prepared baking sheets. You can reroll the scraps of dough once to cut more cookies.
- Bake for 12-15 minutes, rotating the baking sheets halfway through. (I baked all of my cookies for 12 minutes.) Remove the baking sheets from the oven and let the cookies cool on them for 4-5 minutes. (The cookies will be very soft and fragile when they come out of the oven so you won’t be able to remove them successfully unless you wait a few minutes.) Transfer to a wire rack and let the cookies cool completely.
- To assemble the cookies: Turn half of the cookies over so the side that was down on the baking sheet faces up. Whisk the filling briefly to fluff it up. Transfer the filling to a disposable pastry bag and cut a small hole in the tip of the bag. Pipe about 1 1/2 teaspoons of the filling in the center of each cookie you flipped over. Top with another cookie, and gently press the cookies together until the filling spreads evenly to the edge. The cookies keep in an airtight container for 3 days.