When we were over my sister’s today to celebrate her birthday, her mother-in-law and I started talking about Pinterest. Oh how I love Pinterest, let me count the ways. And even better to converse with a fellow pinning addict. Over the past week, a lot of my inspiration (and output from my kitchen) came from Pinterest. The Jell-O recipe, Valentine’s Day cards, and a new painting project all started from Pinterest. And tonight’s cookie recipe? Pinterest.
When I first saw the cookie recipe a few weeks back, I made a mental note that it would be perfect for our Bloggers Valentine’s Feast this past weekend. Since Joanne was coming early on Saturday, and has a way with a piping bag that I have no interest (or time or motivation) in having, I convinced her to pipe hearts on the top of the cookies, instead of just frosting the whole top.
We She did half the batch with the hearts and half the batch with the full frosting top.
And then the extra frosting got hidden in the freezer.
Well, halfway during dinner, we dug out the frosting to put more on the cookies.
I’m ridiculously picky about frosting. To the point that I may or may not have expressed my distaste for the canned stuff in the baking aisle at the grocery store. And I may or may not have said how easy and better it was to make your own homemade frosting. And I may or may not have handed my business card to the stranger I was talking to, directing her to the best buttercream frosting ever.
Ok, I totally did all that. And I have no shame about it.
All that being said, this frosting is divine. Super sweet. Most definitely rich. Very homemade. And crazy simple to make with ingredients you likely have in your kitchen cupboards.
If you happen to be 9-1/2 years old, desperately craving chocolate frosting, and in the kitchen at the right moment, with the right Sous Chef, you just may be able to convince her to frost your finger.
I made another batch of the frosting for a batch of homemade funfetti cupcakes for my sister’s birthday party today. That, however, is a story for another day.
Make the cookies. And the frosting. And if you have extra frosting, don’t bother trying to hide it in the freezer. Because it seriously won’t work.
Be back tomorrow.
February 20, 2012 – Bonus Photos
I love the light in the doctor’s office. Poor Madeline started her day with four shots, two in each arm. She was a trooper, and although her arms are still sore, she was very, very brave. She is the 66th percentile for height. She grew 3.25 inches in the last year, so much so that they rechecked her to make sure she really sprouted up that much. The perfect weight, and deemed a smartypants. But totally nothing we didn’t already know.
1 chocolate cake mix
1/2 cup butter-flavored shortening
12 large marshmallows
1/2 c. melted butter
1/3 c. unsweetened cocoa powder
1/3 c. evaporated milk
1 lb. powdered sugar
1 tsp. vanilla
Preheat oven to 350. Combine cake mix, eggs, and shortening in the bowl of a heavy-duty mixer and mix until well combined. Drop dough by the tablespoon onto a baking sheet and bake for about 8-10 minutes or until the cookies appear done but are still soft in the center.
While the cookies are baking, use a pair of kitchen shears to cut each marshmallow in half. When the cookies have baked, remove the pan from the oven and place a marshmallow half on each cookie, cut side down. Return the pan to the oven for about 2 minutes. Remove from oven and very gently push each marshmallow down. Allow to cool completely and repeat with remaining cookie dough.
When the cookies have cooled completely, combine the powdered sugar and cocoa powder in a large bowl. Add melted butter, vanilla, and evaporated milk and beat on high until smooth, light, and fluffy. Transfer the frosting to an icing bag fitted with a large tip and swirl onto the cookies. Makes 24 cookies.