Today’s post is from one of the cutest little Southern girls around. Although I am not a TRUE Southern girl, I’ve lived in Arkansas long enough that I feel like I can claim it a little. And because of that, Christina is like a crazy little Southern sister to me — she appreciates sweet tea, big hair, and showing people you love them with FOOD!!
Her recipes are as petite as she is…she scales all of her recipes down to two servings!! I love that I can always turn to her site when I want just enough for my husband and I. Or just me. Because sometimes I eat for two people, no biggie.
I am so glad to have her here today and I hope you love her as much as I do!!
Hi friends and fellow sugar-holics! I’m Christina of the petite dessert blog Dessert For Two. I’m so honored to be guest posting for Kristan today because I’m her #1 fan! No, really. I like her more than you times infiniti plus one. Did you know I’m on call to drive to Arkansas and rub her feet at any time during her pregnancy? Yep, I am. I would gladly do it!
So, let’s talk about the cute pink dessert I made for gorgeous mama Kristan. I made these giant chocolate cakelets that are soft and tender. They’re almost like eating the top of a chocolate cupcake. And then, there’s the frosting. The lovely frosting that firms up ever so slightly while it sets. It’s a texture thing: soft chocolate cookie plus a frosting cap of sweetness. I can’t stop eating these cookies. Plus, there’s pink like Kristan’s sweet little Lucy!
Recipe for Frosted Chocolate Cookies
yields 10 cookies
For the cookies:
1 cup flour
1/3 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
1/3 cup milk
For the frosting:
1 1/2 cups powdered sugar
2 tablespoons meringue powder
2 tablespoons warm water
1/4 teaspoon almond extract (or vanilla)
2 drop red food coloring (optional)
Preheat the oven to 350. Line 2 baking sheets with parchment paper or use a silpat. Set aside.
In a medium bowl, whisk together the flour, cocoa powder, salt and baking soda. In another medium bowl, cream the butter and sugar until light and fluffy, about 1 minute. Add the egg and vanilla and beat until combined. To this mixture, add 1/2 of the flour-cocoa mix and beat. Next, add half of the milk and beat. Repeat. Drop 10 mounds of dough onto the cookie sheet with at least 2” of space between mounds. With wet fingertips, gently press down the mounds of dough flat.
Bake for 12 minutes. Let cool completely.
To make the frosting, beat together the powdered sugar and meringue powder. Next, add the water, extract and food coloring, if using. Beat together. If needed, add another tablespoon of water.
Frost cookies once cooled. Garnish with sprinkles, if desired.
A big thank you to Christina for visiting today…make sure you go check out all the yumminess on her blog, Dessert for Two.