Recipes

Black and White Sandwich Cookies

Ingredients:

1. 1 1/2 cups all-purpose flour

2. 1 1/2 cups brown sugar

3. 3 eggs

4. 1 teaspoons vanilla

5. 1 cup semisweet chocolate

6. 1/2 cup unsweetened cocoa powder

7. 1 teaspoon baking powder

8. 1 teaspoon salt

9. 1 tablespoon vanilla extract

10. 3 cups confectioners sugar

11. 1/2 cup dark brown sugar

12. 1/4 cup milk

13. 2 sticks butter

14. 2 1/2 cups malt

15. 2 tablespoons cocoa powder

16. 1/4 teaspoons coffee granules

17. 1/4 boiling water

18. 8 ounces dark chocolate

19. 1/4 cup malt powder

Directions:

1. Combine and stir together flour, cocoa, baking powder, and salt. Set aside.

2. In a medium heavy saucepan combine the 2 cups chocolate pieces and 2 tablespoons of the butter. Cook and stir over low heat until melted. Cool slightly.

3. In a large mixing bowl beat remaining butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, beat until combined, scraping sides of bowl occasionally. Beat in eggs, one at a time, scraping sides of bowl after each addition. Beat in the melted chocolate mixture and vanilla until combined. Add the flour mixture and beat on low speed until well combined. Stir in the 1 cup semisweet chocolate pieces.

4. Drop dough by rounded teaspoons 2 inches apart onto parchment lined cookie sheets. Bake for 8 to 10 minutes or until edges are firm and tops are slightly cracked. Transfer to a wire rack and cool completely.

To make chocolate malted buttercream:

1. Combine and stir malt powder, sweetened cocoa powder, instant coffee granules and boiling water. Set aside.

2. Place the 1/4 cup brown sugar and 1/4 cup milk in a pan on medium heat, and whisk until the sugar has dissolved. Pour over chopped chocolate and let stand for a few minutes. Stir mixture and place over low heat, and whisk until chocolate has completely melted. Add melted chocolate mixture to malt mixture to malt mixture and whisk until combined. Set aside to cool to room temperature.

3. In a stand mixer bowl, fitted with a paddle attachment, cream butter and remaining 1/4 cup of brown sugar until light and fluffy, about 3 minutes. Turn down the speed and add the cooled chocolate mixture (scrape down the bowl as needed). Gradually add the confectioner sugar and beat until smooth.

To make vanilla malted buttercream:

1. Place butter in stand mixer bowl, fitted with a paddle attachment and beat until butter is light and fluffy. Slowly add 6 cups of confectioner sugar and beat on low until combined. Beat the dissolved malt powder into buttercream, then in vanilla extract. (Add in remaining confectioner sugar 1 cup at a time (to achieve desired consistency) and beat on medium speed.

Assembly

1. Fit a pastry bag with a 1M tip and fill it with the chocolate buttercream on one side and the vanilla on the other side of the bag. Alternately you can fill a pastry bag with each and then snip off the end and place both together in a third pastry bag. Pipe buttercream onto underside of one cookie and place a second on top.

A/N

Hey guys! I know that I haven't updated in a while, but that's only because I've been busy with school and homework and everything, but don't think that I've forgotten about you guys. I still love you all so much, it's just that high school is a lot of hard work.

I can't promise how much I will be updating, but I will try my best to update more regularly. I love you guys. Don't forget that.