For the past couple of months, I’ve been following along with the Baked Sunday Mornings online baking group. Every week, this group of bloggers bakes a recipe out of one of the Baked cookbooks – some of my favorite cookbooks. (Incidentally, thanks to my awesome friend Cathy, I now have the complete set of 3! Hooray ) Every week, I intend to make the recipe and actually join the group. And without fail, every week, life (aka wedding planning/work/house stuff/DASP/etc. etc.) gets in the way and I never get around to it. Well, now that they’re almost done baking their way through Elements AND Explorations, I’ve finally gotten it together to make and blog about a recipe on time. Oh well, better late than never – and they’ve mentioned that they have another Baked-related project in the works, so I’d love to get on board with that!
On to the cookies – I thought they were fantastic! Very reminiscent of the traditional New York-style black and white that I’m used to, if slightly smaller (which was a good thing!) The icing itself was a little messy – in the book, they do mention that you can use a piping bag to get straighter lines, but I was of course way too lazy for all of that. I think I initially made the white icing a bit too thin – there isn’t really clear direction in the recipe as to what the consistency should be. Next time I would err on the side of making it a little thicker, as long as it’s still spreadable. As far as the chocolate icing goes, the recommended 1 tsp. of water was way too little for me – I just kept adding water by the tsp. until the mixture turned back into icing. Oh, and one other note – I used pure vanilla extract, and as a result got more of a cream-colored “white” icing. If you want your white to be pure white, you’ll probably have to use clear imitation vanilla. Overall, I would definitely make these again, and I’m glad to finally join this group!
For the complete recipe, check out Baked Sunday Mornings.