Happy Holidaze, sweeties! Here's a wonderful guest post from Heather Saffer, also known as the author of The Dollop Book of Frosting: Sweet and Savory Icings, Spreads, Meringues, and Ganaches for Dessert and Beyond.
Hello CakeSpies! Can I call you that? I hope so because it sounds really super cool! I’m Heather, author of the newly released cookbook, The Dollop Book of Frosting, and winner of Food Network’s Cupcake Wars! And I’mhonored to be guesting on CakeSpy today!
I’ve been following Jessie for quite some time now and I’m honestly enamored with her creative genius. Add the fact that she’s a fellow published author with a newly released gorgeous dessert book? Well, I literally danced a (very poor) samba when she agreed to participate in my 2013 Holiday Blog Tour!
The theme of this blog tour is “Frosting Gift Guide” so all month long up until Christmas I’m showing you entertaining ways to gift the creamiest, most delightful frostings for that frosting lover in your life.
From frosting filled candies, to frosting covered popcorn, my goal is to help you break away from the grocery store frosting jar you once relied so heavily upon!
With that said, today I’m sharing with you one of my all-time favorite frosting recipes from The Dollop Book of Frosting: Cookie Dough Frosting.
Not just a frosting, this recipe is spreadable and bakeable! Whip it, pipe it, scoop it, roll it, bake it—there are SO many things you can do with this Cookie Dough Frosting.
For this holiday gift I’m showing you today how to make chocolate spoons as the FDV’s (Frosting Delivery Vehicles) for your Cookie Dough Frosting. Packaged in pretty tins and paired with a jar of your favorite hot cocoa mix, I guarantee your friends will squeal with sweet delight at this perfect present!
Hey Jessie—I’m curious, what’s the history of Cookie Dough Frosting??!
Cookie Dough Frosting Served on Chocolate Spoons
Yield: 24 Cookie Dough Frosting dolloped spoons
For the frosting:
- 1 cup unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract (I get the best result from J.R. Watkins’ pure vanilla extract)
- 1 1/8 cups flour
- 1 teaspoon baking soda
- ½ cup semisweet chocolate chips
In the bowl of a stand mixer fitted with a paddle attachment, cream butter until soft by mixing on low speed, about 2 minutes until smooth. Add both sugars, salt, vanilla, flour, baking soda, and chocolate chips and mix until light and fluffy, about 5 minutes.
To make the Chocolate Spoons:
- 2 bags of chocolate candy melts
- Chocolate spoon silicone mold
In a microwave safe bowl melt the chocolate at 30 second intervals, stirring in between, until smooth. Scoop chocolate to fill spoon molds. Place in freezer for 5-10 minutes to set. Dollop a teaspoon of Cookie Dough Frosting on each spoon and place in festive tins.
Happy Frosting, everyone!