I finally got around to making Joy’s beet cake recipe, complete with beet cream cheese icing. I think it has definitely improved over the past two days to the point where it is dreamy creamy and not too sweet. The colour of the icing is adorable and fun for a non-traditional Valentine’s dessert. I also made some chocolate cookies with raspberry buttercream. They were supposed to be peppermint but turns out peppermint flavouring and mint extract are both disgusting (you need to use peppermint extract) so I made a new batch of icing at the last minute with some of the jam our friends gave us for Christmas. So technically it was raspberry rhubarb buttercream but don’t tell, I’m feeding them to a rhubarb hater. Although seeing as an avowed beet hater liked the cupcakes maybe I might have some success with the cookies too!
ETA: The misguided one tried the cookies and didn’t notice. Her comment: “How did you get the shapes? Did you use a cookie cutter or something? Do you have to flatten the dough somehow?” Aw, ignorance can be so adorable. And I only have myself to blame. If only I’d hosted a cookie party in NYC this wouldn’t have happened.
Chocolate cookie recipe from Canadian Living
Quick Jam Buttercream1/2 cup butter, softened 1-2 cups icing sugar (or more as necessary) 2 tablespoons whipping cream 2 tablespoons berry jam (see note below) a few squeezes of fresh lemon juice 1 teaspoon of vanilla (or some splashes) 1. Cream butter and sugar. Add whipping cream and beat until fluffy. 2. Add jam, lemon juice and vanilla and mix until incorporated and stiff. 3. Taste and add more jam or lemon juice as necessary. If the icing isn’t stiff enough either pop it in the freezer for a few minutes to let the butter harden or add some more icing sugar if you think the icing won’t be overpowered with the taste of it. 4. Spread on cookies. If the icing is soft pop your cookies in the fridge or freezer to firm up the buttercream before transporting. Note on jam: If you’re a bit fussy about your jam habits, you can heat up the jam and then run it through a strainer to remove the seeds. Make sure to cool it down to at least lukewarm before adding to your buttercream. To intensify the flavour you can also cook down 1/4 cup or more of jam in a saucepan over medium heat. Let it simmer for a few minutes to thicken it and then strain and cool before adding to the icing.
Bonus Beatles clip because it’s Valentine’s and I’m sending you allllll my love.