Cookies N Cream Cupcakes

Here is my new blog column called “Bait n Switch” where I draw you in with cupcakes and then only talk about ice skating for an hour. From here on out if you see cookies n cream just know that it’s a post about ice skating, cookies n cream is the code word. It’s the beginning of what will probably, by Beijing 2022, be a full blown figure skating blog. I am deeply excited about this career transition, and if you are Nike and would like to sponsor my six-part mini series on Ashley Wagner’s smoldering hot off-ice warm-up looks, the answer is yes. And can I get a team USA podium outfit set.

Here were my top four moments of this weekend’s U.S. championships:

Gold: When Mirai landed her final jump, the triple loop, and did booya arms. 4:35, here, and then at 4:41 you can see her coach in the background jumping up and down and cheering. It was the sight of her gliding onto the olympic team and now I’m crying and completely verklempt.

Silver: When the vocals came in during Adam Rippon’s free program. It’s the most beautiful free program and the long build up to the vocals is so effective. Of course I was very sad when he didn’t skate his best, of course I kept waking up that night wondering is he going to make the olympic team? Now he’s made it and we get to see him skate that program again in Pyeongchang, yay!

Bronze: There’s a little hop that Nathan Chen does after the second quad in his short program that is the best tiny morsel of choreography. It was more pronounced at Skate America (2:09, here) but it’s details like that in his choreography that are the perfectly placed sprinkles on the cake. See also: the exit move out of his first jump. And his overall controlled savageness. And his new vera wang looks!!! This program has everything.

Pewter: Tie between Ashley Wagner’s La la land Dress, Ashley Wagner’s Nike looks, and when Mrs. Maisel won the Golden Globe. What? That wasn’t part of the championships. It was, however, a crucial part in getting over US champs withdrawal.

Oh! And honorable mentions: Jean-Luc Baker and Kaitlin Hawayek’s free program because I love them and they are the future, and also Mariah Bell’s short program because I also love her and she is also the future. 

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Thank you for listening, now we can talk about these cupcakes. Do you ever think that cookies n cream is a little bit bitter that he was on track to winning gold until funfetti came along out of nowhere and stole everyone’s hearts? I would be. I had completely forgotten about cookies n cream until like two weeks ago when I was sitting on the couch being a blob and brainstorming new recipes to make. Pretty much out of nowhere all of these old memories of eating cookies n cream blizzards from the dairy queen and occasionally making a cookies n cream boxed cake instead of a funfetti boxed cake rushed back to me and made me really happy. And also made me go down a google hole. It turns out that the other Dakota, to the south, has laid claim to inventing it! That’s fun. 

Cookies n cream cake is tasty because you get all the good flavor of Oreos but all of the soft texture of cake. It’s like jeggings, you get the good fit of leggings but the nicer look of jeans. It’s not rocket science, you crush up oreos and add them to cake batter. I’m using the same batter as my funfetti cake, which gets even moister and richer thanks to those little pockets of Oreo filling scattered within, and yes I’m using homemade oreos!! It adds one extra step, 30-40 minutes, tops, since the cupcake frosting and Oreo frosting can be combined into the same step, and obviously the cookies are so much better. Which makes the whole thing so much better. But if you really just want to go the store-bought cookie route here, that is fine, adjustments are below for that! 

And p.s. these would totally be good with tahini oreos or matcha oreos or marzipan oreos, right???? Right. 


cookies n cream cupcakes

makes 14 cupcakes

ingredients

for the chocolate cookies:

1 c (128g) all-purpose flour

1/2 c (40g) unsweetened cocoa powder, plus more for dusting

A pinch of kosher salt

1/2 c + 2 tb (141g) unsalted butter, at room temperature

6 tb (75g) sugar

1/2 tsp vanilla extract

powdered sugar, for dusting

 

for the frosting:

14 tb (196g) unsalted butter, softened

4 oz (113g) cream cheese, softened

3 c (360g) powdered sugar

a pinch of kosher salt

2 tsp vanilla extract

 

for the cupcakes:

1 1/4 c (160g) all-purpose flour

2 tb constarch

1/2 tsp kosher salt

1 tsp baking powder

1/2 c (113g) unsalted butter, softened

3/4 c (150g) sugar

2 large egg whites

2 tb flavorless oil

1/2 tb vanilla extract

1/4 tsp almond extract

6 tb (90g) whole milk

 

sprinkles, for decorating

 

NOTE: If using store-bought oreos, use 12  cookies in the cupcake batter and 6 in the frosting. and then decrease the frosting ingredient measurements to the following: 1/2 c (113g) butter, 2 oz (56g) cream cheese, 2 1/4 c (270g) powdered sugar, a small pinch salt, 1 1/2 tsp vanilla

clues

to make the cookies:

preheat the oven to 325ºf. Line two baking sheets with parchment paper.

in a small bowl, whisk together the flour, cocoa powder, and salt. in a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy. mix in the vanilla extract. with the mixer running on low speed, add the flour mixture and beat until combined. it will still be a bit crumbly. pour the mixture onto a work surface and give it a few kneads to bring it all together.

lightly dust your surface and the top of the dough with a 1:1 mixture of cocoa powder and powdered sugar. working swiftly and carefully, roll out the dough to 1/4-to-1/2-inch thickness and cut out 1 1/2-inch rounds. transfer them to baking sheets, 1 inch apart (using a small offset spatula helps with this step). Re-roll the scraps and cut out more rounds. 

bake the cookies until the tops are no longer shiny, about 15 minutes. cool on the pan for 5 minutes, then remove to a wire rack to cool completely.

to make the frosting: 

in a standing mixer fitted with a paddle attachment, beat all of the ingredients together until smooth.

scoop about 1 cup frosting into a piping bag and pipe 8 cookies with a nice big blob. Top those with 8 more cookies and then stick them in the fridge to firm up. Squeeze out any remaining frosting from the piping bag back into your frosting bowl, crush up 8 more cookies to a fine crumb (I do this in a large ziploc bag with a rolling pin) and mix them into the remaining frosting. Set aside remaining chocolate cookies for decorating. And set the frosting aside, covered, at room temperature. You'll need your stand mixer bowl to make the cake batter, so it's easiest to scoop out your frosting really well with a rubber spatula and then there's no need to wash it out, you can just go straight to the cake batter step.

for the cupcakes:

preheat the oven to 350ºf. line two cupcake pans with 14 cupcake liners, spacing them out evenly between the two pans.

in a medium bowl, whisk together the flour, cornstarch, salt, and baking powder.

in a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. add the egg whites, one at a time, mixing well after each addition. add the oil and the extracts.

with the mixer running on low speed, add the dry mixture and the milk in two or three alternating batches and mix until just barely combined.

retrieve the 8 sandwich cookies from the fridge, chop them coarsely or break them up with your hands, and use a rubber spatula to fold them into the batter.

distribute the batter among the cupcake cups and bake until a toothpick inserted into the center comes out clean. begin checking for doneness at 20 minutes.

let cool in the pans for 10 minutes and then remove to a wire rack to cool completely.

to assemble:

Scoop the frosting onto the tops of your cupcakes and decorate with sprinkles and/or remaining chocolate cookies!

enjoy!


-yeh!

new year's cookie cereal!

Hi! It's Molly of last week here, Molly of the present is on holiday break and not allowed to open up her computer until January 3. (There is a piece of washi tape holding it shut.) Present molly is definitely opening instagram every five seconds though. And, like, sitting on her couch eating cheese and butter sandwiches, getting them all in before the clock strikes 2018 when suddenly there is a little guilt in the air about eating bread, but shut me up, that’s all I’m saying about New Year’s diets. 

Molly of the present might be a little bit tan from a two day skip down to the great American Southwest, very full on pizza from a pizza party at Melissa’s (!!!! Omg past Molly is so excited), and awaiting results from her 23 and me test since she got one for herself and one for Eggboy to put under the Chrismukkah bush. Just for funsies! I know I’m half Chinese and part Hungarian but one time at Thanksgiving someone from my mom’s side said something about having Polish ancestors and maybe even some Spanish ones (!!). I can’t wait to find out. 

Also, we celebrated our third anniversary yesterday!! Hooray!!!!!! I think we went to IKEA. That’s the plan at least. And now that I think about it, I think that my favorite hidden talent of ours as a couple is confidently maintaining a perfect track record of never fighting in an IKEA. That’s pretty good, right??? It’s maybe either a testament to our level-headed reasoning skills or to the fact that as long as I get Swedish meatballs in my belly the world could end but I’d still be smiling. Either way, I am extra excited to spend the day looking at Hemneses and Vördas with my cool husband. 

Enough being mushy now! Let’s get crispy.

As you may remember, I spent a large portion of my February stamping out macroscopic heart shaped cookies to make valentine’s day cookie cereal:

This was a long repetitive process but extraordinarily satisfying. So I did it again only this time with a festive holiday/New Year’s day approach! The only real differences from the valentine’s day version are that the cookies have ground almonds instead of hazelnuts (as well as sprinkles to be like new year’s confetti), and the meringues are swirly and colorful. It’s all very almond-forward because that’s the flavor of the holidays and if you make it now it will definitely still be good by the time that New Year’s morning rolls around and you simply cannot be bothered to make a brunch or wait for a table at the Walker Brothers, but you still want something celebratory. 

I used a large round piping tip to stamp out my circles. I also added dried cranberries and cherries and pecans and marcona almonds but feel free to change those up based on what you have on hand. The only thing you really need to pay attention to is making sure the cookies and meringues are really good and dry before taking them out of the oven, that will help this cereal keep for a while and not get smelly when you bag it up and gift it to the person you forgot to give a gift to. 

Omg, see you in 2018!!!!!


almond cookie cereal

makes about 18 servings

ingredients

1 batch mini almond cookies, recipe below

1 batch mini meringues, recipe below

1 c chocolate chips

1 c toasted coconut flakes

1 c toasted almonds, coarsely chopped (I also threw in some pecans!)

1 c dried cherries or cranberries

milk, for serving

clues

gently combine all of the ingredients. 

serve in a bowl with milk!

keep in an airtight container in a cool, dark place. cereal should keep for a couple of weeks.


mini almond cookies

ingredients

1/2 c almond meal

1 3/4 c all-purpose flour, plus more for dusting

1/4 tsp kosher salt

1/2 c unsalted butter, softened

3/4 c sugar

3/4 tsp vanilla

1 large egg

sprinkles

clues

preheat the oven to 350ºf. line two baking sheets with parchment.

in a medium bowl, combine the almond meal, flour, and salt.

using an electric mixer, cream the butter and the sugar until it is pale and fluffy. add the vanilla and egg and beat well to combine. with the mixer on low, gradually add the dry ingredients to the wet ingredients, beating until combined.

turn the cookie dough out onto a lightly-floured surface. using a lightly floured rolling pin, roll the dough out until it's about 1/2" thick, sprinkle the top with sprinkles, and then continue rolling until it is 1/4" thick. use a cookie cutter or large round piping tip to cut out tiny circles. place the circles on the baking sheets (they can be pretty close together), and bake until they're lightly browned on the bottom, about 10 minutes. re-roll scraps and repeat.

once all of the cookies are baked, reduce the oven to 250ºf and bake for an additional 20 to 30 minutes to really crisp them up. let cool on the pans.


ingredients

120 grams (or about 1/2 c + 3 tb) sugar

2 large eggs whites

1/4 tsp almond extract

2-4 colors of gel food coloring

clues

preheat oven to 400ºf. distribute the sugar in an even layer on a rimmed baking sheet and bake for 6-8 minutes, until the edges are starting to brown. while sugar is baking, crack your egg whites into a stand mixer. 

once the sugar has been in the oven for a few minutes, begin beating the egg whites in a stand mixer on high until they're foamy. reduce the mixer and gradually sprinkle in the warm sugar. once all of it has been added, add the almond extract. beat on high for a few minutes, until the meringue is stiff, glossy, and cold.

reduce the oven to 225ºf.

prepare a baking sheet by lining it with parchment. fit a pastry bag fitted with a 1/8" or 1/4" round tip and use a paint brush to paint vertical lines of the food coloring inside of the pastry bag. (for a video tutorial, see my IG story highlights!) Fill the bag with your egg white mixture, pipe tiny dollops onto the parchment, and bake for about 20 minutes, until the mini meringues are no longer shiny and they're crispy all the way through. let cool on the pans.


-yeh!