Post by Loupy on Nov 11, 2015 19:24:01 GMT -7
Cake Cookies with Nutella Frosting
{recipe adapted from Baker by Nature}
From: Bridget @ bakeat350.blogspot.com/
The thing about baking a birthday cake for people who don’t live at your house (or like right next door) is A) it can be hard to whip up something with layers and candles and all that celebratory who-ha on the fly and B) Traveling with a delicate cake can be… well, straight up scary.
I have had only cake in the car (then on the back seat floor) horror stories, so I’m a bit skittish even thinking about moving anything in layers from here to there. I think we need to invent a special cake traveling box or something to make that situation more ideal.
Until then, I’ve found our solution! Quick and easy Giant Yellow Birthday Cake Cookies with Chocolate Nutella Buttercream Frosting!!! They’ve got all the festive appeal a classic cake boasts, but with a (estimated) 30 minute time tag.
Oh, and they travel like a dream! The cake cookies themselves are so sturdy and really hold their own against the thick, rich layer of chocolate nutella buttercream that’s slathered across the top.
You like it?! I like it… Let’s like this together.
makes about 20 cookies
Ingredients:
cookies:
4 cups unbleached cake flour
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1 cup salted butter, room temperature
1 & 1/2 cups sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sour cream
Nutella frosting:
1 cup unsalted butter, room temperature
1 pound powdered sugar
1/2 cup dutch-process cocoa
1/8 teaspoon kosher salt
1/4 cup milk
1/4 teaspoon almond extract
3/4 cup Nutella
Directions:
Line two cookie sheets with parchment paper.
Preheat oven to 375.
Whisk together the cake flour, baking powder and salt.
In a large bowl of an electric mixer, beat the butter and sugar together until combined and fluffy, about 2 minutes.
Beat in the eggs one at a time, scraping down the sides and bottom of the bowl as needed.
Beat in the extracts.
In three additions, add the flour, alternating with adding the sour cream.
Scrape down the bowl after each addition and mix just until combined.
Scoop the batter onto the cookie sheets using a 1/4 cup measuring cup.
With damp fingers, press the cookie dough into a circle about 3" across.
Bake 15 minutes or until the tops spring back with lightly touched.
Remove to a wire rack to cool completely.
Make the frosting:
In a large bowl, beat the butter until fluffy.
On low speed, add the powdered sugar, cocoa, and salt and mix until combined. (It will look dry.)
Mix in the milk and almond extract.
Then, mix in the Nutella, beating until well combined and fluffy.
Spread the frosting onto the cooled cookies using an offset spatula.
[note: Check the ingredients on your sour cream. I'm a big fan of Daisy brand. Look at that ingredient list: cream.]
{recipe adapted from Baker by Nature}
From: Bridget @ bakeat350.blogspot.com/
The thing about baking a birthday cake for people who don’t live at your house (or like right next door) is A) it can be hard to whip up something with layers and candles and all that celebratory who-ha on the fly and B) Traveling with a delicate cake can be… well, straight up scary.
I have had only cake in the car (then on the back seat floor) horror stories, so I’m a bit skittish even thinking about moving anything in layers from here to there. I think we need to invent a special cake traveling box or something to make that situation more ideal.
Until then, I’ve found our solution! Quick and easy Giant Yellow Birthday Cake Cookies with Chocolate Nutella Buttercream Frosting!!! They’ve got all the festive appeal a classic cake boasts, but with a (estimated) 30 minute time tag.
Oh, and they travel like a dream! The cake cookies themselves are so sturdy and really hold their own against the thick, rich layer of chocolate nutella buttercream that’s slathered across the top.
You like it?! I like it… Let’s like this together.
makes about 20 cookies
Ingredients:
cookies:
4 cups unbleached cake flour
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1 cup salted butter, room temperature
1 & 1/2 cups sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sour cream
Nutella frosting:
1 cup unsalted butter, room temperature
1 pound powdered sugar
1/2 cup dutch-process cocoa
1/8 teaspoon kosher salt
1/4 cup milk
1/4 teaspoon almond extract
3/4 cup Nutella
Directions:
Line two cookie sheets with parchment paper.
Preheat oven to 375.
Whisk together the cake flour, baking powder and salt.
In a large bowl of an electric mixer, beat the butter and sugar together until combined and fluffy, about 2 minutes.
Beat in the eggs one at a time, scraping down the sides and bottom of the bowl as needed.
Beat in the extracts.
In three additions, add the flour, alternating with adding the sour cream.
Scrape down the bowl after each addition and mix just until combined.
Scoop the batter onto the cookie sheets using a 1/4 cup measuring cup.
With damp fingers, press the cookie dough into a circle about 3" across.
Bake 15 minutes or until the tops spring back with lightly touched.
Remove to a wire rack to cool completely.
Make the frosting:
In a large bowl, beat the butter until fluffy.
On low speed, add the powdered sugar, cocoa, and salt and mix until combined. (It will look dry.)
Mix in the milk and almond extract.
Then, mix in the Nutella, beating until well combined and fluffy.
Spread the frosting onto the cooled cookies using an offset spatula.
[note: Check the ingredients on your sour cream. I'm a big fan of Daisy brand. Look at that ingredient list: cream.]
