Right now I'm eating a big cup of soup with homemade garlic croutons from my homemade bread. It's divine. I briefly thought about making the tomato soup from scratch as I have a lot of tomatoes in my fridge right now but I just wanted to revisit that traditional Campbell's soup. Next time I'll make my own, this time, I'm taking an elegant, grown up, stroll through my childhood.
I was flipping through one of my many cookbooks, with Phoenix nearby, as it was nearly lunchtime. We call him the "Stomach" and he hovers around me when he sees the clock approach a mealtime. This time it was very much welcome as this recipe turned out awesome and I was just going to flip the page.
I had quite a bit of icing left over from the Red Velvet Cake I made for Phoenix's birthday. I had stuck it in the freezer but it was in the way, I needed to find something to do with it and it was often on my mind. It has a lot of butter and milk and it's cooked. I was worried the texture was going to fail upon thawing and that it just wasn't going to be that good. Plus, what would I put it on? There definitely wasn't enough to put on a cake so I needed to get creative. This recipe fit that bill. It does have its own filling recipe and - when I'm sure I haven't given us both diabetes - I might try making these again.
I think the main reason I was going to pass these by was because they looked like work. They really aren't. Actually they are ridiculously easy.
Sift all your dry ingredients together.
Measure out the milk and keep it nearby.
Cream the butter and sugar together. Add the eggs and vanilla.
Now add the dry ingredients about half at first, then the milk, then the rest of the dry. Mix well. It will be kind of thick and really sticky.
I used a scoop for this and it made it really quick. These bake only for 10 minutes.
I set out my cooling racks right away. I knew I would only need two racks but I wanted to be able to put the tray down straight out of the oven. My oven mitts aren't very thick and handling hot pans has to be quick. These cookies also need to sit and cool slightly as they are really soft and could pull apart if you move them too soon.
Cool for at least 10 minutes on the pan then carefully move to the cooling rack.
I'm proud to say I didn't eat a single one of these before they were assembled. I made an even number so if I ate one I'd have to actually eat two or feed one to Phoenix and have him hovering and asking for more. So I just didn't eat one, for once.
I needed my cooling racks before I was ready to assemble these so I moved them to a tray. It turned out to be a good move as I just made them right on the tray.
I took my defrosted icing and whipped it smooth to bring it back to life. It was slightly grainy but it still tasted delicious. I'm really curious about the icing the recipe called for as it included marshmallow topping. I would never buy that but I might buy gelatin and make my own as per The Tipsy Baker.
This really couldn't be easier. Take a cookie, smear with icing, top with a similar size cookie. Resist eating until they are all done. I stuck them back into the fridge where I keep them in a covered container, on the back of the bottom shelf. That doesn't stop me from obsessively thinking about them all. day. long.
I found the recipe in this cookbook. My Mom used this cookbook a lot when we were growing up for our favourite recipes. Her copy eventually started falling apart. I can't recall exactly how the conversation went but Mom ended up buying herself and I used copies of this cook. Chrystal wanted the falling apart one so now we all have this book. I know I'll be cooking a lot more things out of this book.
While I was waiting for my chocolate cookies to cool I discovered my Craisins had a recipe for cookies on the back and I HAD to make them. It was awesome and I'll be posting them here this week.
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