Peanut Butter Icing!
Jun. 10th, 2009 04:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
osprey_archerIt’s the end of the school year, so I have a lot of partial ingredients to cook into something so they don’t go to waste: a few tablespoons of cocoa, a partial stick of butter, some peanut butter, a truly appalling number of eggs, etc.
I made the cocoa and the butter into chocolate shortbreads. Unfortunately the only part of this recipe that has actual measurements is the butter (seven tablespoons) and sugar (two tablespoons); everything else was just “dump in the cocoa. Stir. Add flour, stir, add more flour, stir, how is this dough still greasy?, add more flour, etc.”
Shortbread dough needs to be at the happy medium between “greasy” and “unable to hold together because there’s too much damn flour.” This dough eventually arrived, and I stuck it in the oven at 350 degrees Fahrenheit and baked those suckers up for twenty minutes, which was possibly a bit too long because they were harder than I think shortbread should be, and tasted reminiscent of Oreo cookie outsides.
I love Oreos, but that was not what I was shooting for so I was a bit bummed.
However! I soon had a brainstorm! What goes with chocolate excellently? Peanut butter! So I stirred up about a tablespoon of peanut butter with some milk and powdered sugar and a twitch of vanilla (and again, you really have to go by taste and feel here: how peanut buttery do you want your frosting, how easily spreadable? Fortunately mistakes in icing are easily corrected), and voila! Peanut butter icing to save the chocolate cookies from mediocrity.
I made the cocoa and the butter into chocolate shortbreads. Unfortunately the only part of this recipe that has actual measurements is the butter (seven tablespoons) and sugar (two tablespoons); everything else was just “dump in the cocoa. Stir. Add flour, stir, add more flour, stir, how is this dough still greasy?, add more flour, etc.”
Shortbread dough needs to be at the happy medium between “greasy” and “unable to hold together because there’s too much damn flour.” This dough eventually arrived, and I stuck it in the oven at 350 degrees Fahrenheit and baked those suckers up for twenty minutes, which was possibly a bit too long because they were harder than I think shortbread should be, and tasted reminiscent of Oreo cookie outsides.
I love Oreos, but that was not what I was shooting for so I was a bit bummed.
However! I soon had a brainstorm! What goes with chocolate excellently? Peanut butter! So I stirred up about a tablespoon of peanut butter with some milk and powdered sugar and a twitch of vanilla (and again, you really have to go by taste and feel here: how peanut buttery do you want your frosting, how easily spreadable? Fortunately mistakes in icing are easily corrected), and voila! Peanut butter icing to save the chocolate cookies from mediocrity.
