Friday, August 5, 2011

My Week, in Desserts

Tuesday: I had a few hours before yoga class. So I made apple-raisin-oatmeal bars.

Wednesday: L and I made a two-layer yellow cake, with milk chocolate icing. I hope the birthday boy liked it.

Thursday: I got home from work and made something up. Sugar cookie batter balls, dipped in chocolate. You should make them. Soon.

Friday: S came home with a strawberry shortcake cupcake from Sweet for me. S is the best.

Chocolate-Dipped Sugar Cookie Batter Balls

1 stick butter, softened
1 cup and 2 tablespoons flour
1 teaspoon baking soda
3 teaspoons vanilla extract
3 tablespoons plain yogurt (I use non-fat)
3/4 cup sugar
1 cup chocolate chips

Beat the butter and sugar with a hand mixer until light and fluffy, about three minutes. Beat in the vanilla extract and the yogurt, mixing well after each addition.

Sift together the flour and the baking soda Add it all at once to the butter and sugar mixture and beat until incorporated.

Scoop out tablespoons of cookie dough and roll into balls. Flatten each ball slightly so that each has a flat base. Place the balls on a cookie sheet. Refrigerate for forty-five minutes.

Melt the cup of chocolate chips in a saucepan over medium heat, stirring to prevent it from burning.

Dip the cookie dough balls into the melted chocolate. I find it's easiest if you hold the cookie dough ball by the flat base and rotate the rounded top through a spoonful of chocolate. And be careful -- the chocolate will be hot.

Refrigerate the balls for at least forty-minutes or until the chocolate is fully hardened. The batter balls will last for several days if you refrigerate them.

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