December 28th, 2009 
admin 
Tweet This Post 
Buzz This Post 
Post to Delicious 
Digg This Post 
Post to Facebook 
Send Gmail 
Post to LinkedIn 
Ping This Post 
Stumble This Post 
Post to Technorati
Hallelujah my midterms are OVER! It might sound odd, but this was the first time in over a year that I’ve taken any form of an examination in college. But I guess that’s what you get for being a studio art major and putting up with all the critiques and other art school forms of madness. Anyway, I had my first college test EVER in Logic–yeah, it’s like that whole “if a=b, and b=c, then a=c” thing but harder, for the most part–and I studied my butt off and it actually felt kind of good. Nevermind how I actually faired with my results…the point is, I studied intensively with my friends and still made time to produce some midterm-worthy study snacks.
And I think I’m okay with that. The more I think of it, the more I realize that I really just want to open up a bakery/coffee shop/place that also sells things that I (hypothetically) make. It’s times like when I make these Surprise Cookies that I think to myself: Hey, someone might buy something like this, and if you wrap it up all purdy and cutesy, maybe you could even make a little bit of profit! According to my now logically-honed mind, that sounds pretty logical, right? Cookies = delicious, delicious = buy me some, cookies = buy me some? Eh…perhaps.
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
- Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
- Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
- Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
- To Make Frosting: Place confectioners’ sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.
Baking Difficultly: 3/5
Ingredient Accessibility: 2.5/5
Tastiness: 4/5 (I might not be the most child-friendly person, but I’m sure that these would be an especially big hit with the 12 and unders)
Attractiveness: 4.5/5 (Seriously, look at them. Precious)
Is it worth it?: Yes. And slicing the marshmallows and pressing them into the half-baked cookies is quite fun too.
{Pairings}
Drink: Remember the 6 gallons of milk I had you buy?
Activity: Curlin up by the fire.
Posted in 
