Baked pancakes with two kinds of frosting… that’s basically what I’m asking you to put into your face today.
But first… here are the three questions I have swirling around my brain this afternoon:
– At what point in the dating process can I start shaving my legs less often? I’d like to be prepared for that moment… you know, mark my calender. If I am currently dating you… um… let’s just recognize that this moment is a little awkward. Yea…
– Is it rude, when at a small dinner party, to eat three times as much as the hostess… then ask for more food? If so… oops.
– How many of these downright sinful cookies can I eat between lunch and dinner. Follow up question: can I call these cookies dinner?
aaaand. Cookies.
Is that a bobby pin in the above picture? Yes. Geeez! Where is my good sense?
I really love Black and White Cookies. They’re like small cakes with two kinds of sweet frosting… what could go wrong?
I spruced these black and white cookies up with fresh blueberries baked into the cookie and topped them with a blueberry lemon glaze.
I also really love smashing blueberries into a purple pulp and making them into a pretty purple glaze.
Yes I dipped my finger in this glaze. Yes… more than once.
Black and White Cookies get their bottoms frosted. You all knew that, right?
I have to tell you something… these cookies are best eaten the day they are made. Why? Well.. you see how the baked blueberry goodness is peeking through on the bottom of these cookies? Once frosted and left overnight, the blueberry juice will weep just a bit and make the frosting on top of it look a little sunken. The taste is still spot on, but the cookies might look a little funny.
Chocolate and butter. It’s meant to be.
Frosting these cookies is my favorite part…
… because I like to frost the entire cookie with blueberry glaze, let it set for about 30 minutes… then go over half of the cookie with chocolate glaze. Ridiculous.
Blueberry Black and White Cookies
adapted from The Gourmet Cookbook
makes one dozen large cookies
For the Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cup buttermilk
1 teaspoon vanilla extract
2/3 cup unsalted butter, softened
1 cup sugar
2 large eggs
about 1 cup fresh blueberries
In the bowl of a stand mixer, fit with a paddle attachment, cream the butter and sugar until pale and fluffy, about 3 minutes. Add eggs one at a time, beating on medium speed for one minute after each addition. Beat in vanilla extract.
Whisk together flour, baking soda and salt. Add the dry ingredient alternately with the wet ingredients. Starting and ending with the dry ingredients. Scrape the bowl down to ensure all the ingredients are thoroughly mixed then beat for just a few seconds on high speed.
Scoop about 1/4-cup scoops of the cookie batter onto a foil lined baking sheet. Spread the batter slightly with a butterknife. Cookies should be rounds about 3 or 4 inches across. Dot each dough circle with 5 or 6 blueberries then use the butterknife so gently, though not completely, brush some batter over the blueberries. It doesn’t need to be completely covered or perfect.
Bake for about 15 minutes, or until cookies are lightly browned on the bottom and spring back to touch on top. Let cool on the baking sheet for 10 minutes then remove to a wire rack to cool completely before frosting.
For the Blueberry Glaze:
small handful (about 20) fresh blueberries
juice of half a lemon
2 1/2 cups powdered sugar
a splash of vanilla extract
1 Tablespoon light corn syrup
2-3 teaspoons water
In a medium sized bowl, using a fork, mash the blueberries very well until the pump is pulverized and the blueberries have let off their pretty purple juices. Add the lemon juice, corn syrup and vanilla extract and stir. Pour in the powdered sugar and 2 teaspoons of water. Whisk until thoroughly combined. If you’d like to thin the glaze out just a bit more, add just a touch more water. Set aside until ready to glaze cookies. If glaze top hardens a bit, just give it a good whisk before applying to the cookies
For the Chocolate Glaze:
4 ounces semi-sweet chocolate chips of pieces
3 Tablespoons butter
1 Tablespoon corn syrup
In a microwave safe bowl, melt the butter and chocolate in the microwave. I usually microwave this mixture until the butter is somewhat melted, then just stir to melt the chocolate and butter together. Add the corn syrup. Stir. Set the glaze aside until ready to apply to the cookies.
To Glaze the Cookies:
Allow cookies to cook completely. Use your fingers to brush any extra crumbs off the bottom of the cookies. Glaze the entire bottom of the cookie with blueberry glaze. Let set for about 30 minutes. Once set, gently glaze half of the cookie with chocolate glaze. Let set for another 30 minutes then wrap individually in plastic wrap.
These cookies are best eaten the day they are made. Otherwise the baked in blueberries weep through the glaze a bit. They taste great but might look a little strange.
christina of profresh style
oh. my. gosh. seriously, your killing me. i’m literally going to be saving/printing every single one of these recipes. thank you thank you thank you!
xx.
Trine
Those look delicious, and in my book, anything can pass for a meal if it fills you and satisfies you. :) We often have pancakes for dinner, on those days when I forget to take something out of the freezer and we haven’t got enough of anything else to make a proper meal.
As for the shaving… It might be nice with shaved legs for those first “intimate” moments, but honestly, I think I stopped shaving my legs a couple of weeks after meeting my boyfriend. Though we had known each other for a while before we started dating, so he already knew what I looked like unshaven. ;) Unless he’s prissy, I say go for it as soon as you feel comfortable! And if he can’t handle a woman unshaven, well. Then he probably doesn’t deserve those (baked) goods you have.
(And again, delicious recipe. Must make soon…!)
Jessica @ How Sweet It Is
I have made your black and white cookies before and they are always a hit! This is an awesome twist.
Marina
These sound scrumptious… but could someone in the land of Joy please help me to see the images? I am managing to salivate through mental images only at the moment, would love to see these (or any other receipe for that matter) made step-by-step!
Re the shaving… I’m for waxing all the way, once every 6 weeks then forget all about it in the meantime:-)
Foodie in Berlin
How pretty are they? I love pretty food. Although it’s too hot in Berlin to contemplate baking. I just keep raiding the ice cream shop downstairs.
Fiona
DOH!! I am on a no sugar diet for 90 more days!
So want to make and eat these now :)
joythebaker
you really should not come to this site if you’re on a no sugar diet…. seriously.
Jayne
When to shave a little less often? When the guy thinks your should look like yourself. My hubby refuses to let me shave because he wants me to love myself for who I am… though… ummm, I shave when I wear stuff that exposes a bit of leg. So yeah… but you know, if you don’t wanna shave, no man can force you to.
heheh… and cookies for dessert. I’m gonna be making brownies for supper. Any difference?
michelle
even with all these little tmi tidbits joy, you’re still like the classiest person ever.
and i always take the advice of classy people, fancy neenish tarts, here i come!
Sophie
These look awfully sinful >:3
Paula
looks so awesome and yummy!
have a nice day,
Paula
Rachael@SpachetheSpatula
holy yum!
Shannon @ bakeandbloom.com
well..pink
Shannon @ bakeandbloom.com
They’re kinda blue & white..but I love them. I have never even thought about how black & white cookies are made so this was interesting
Sarah
Oooh what lovely colours!
Sarah x