Being in my backpack, as Mary and I walked around the city on Monday, this cookie looks a little worse for wear. But the taste snd enjoyment were not diminished in the least. Delicious! it’s a soft cookie with half vanilla half chocolate glaze.
I won’t take a poll on whether or not you like them cause I read they are pretty much a Northeast and Florida treat. I’ve seen smaller ones in Ohio.
Black and White Cookie from Rocco’s Pasticceria on Bleecker Street NYC bag a gift from my sister. Sock knitting inside.
The Barefoot Contessa Black and White Cookies recipe
King Arthur Baking Company Recipe for Black and White Cookies
NYTimes Recipe is named Perfect Black and White Cookies only makes a dozen 😢
I usually fill them with raspberry and apricot Bonne Maman jam. I was fortunate to receive some delicious marmalade and jam from two different friends.
I used Eileen’s Orange Marmalade and Pam’s Blubarb in addition to the raspberry and apricot.
The Happy Day Cake Recipe post is from a birthday post I made for her ten years ago. For many family birthdays it was the 1-2-3-4 Cake recipe or the Happy Day Cake recipe on the back of the Swan’s Down Cake Flour box, frosted with Penuche icing. My mother would put the saucepan filled with boiling brown sugar and butter, into a sink of cold water and then beat it by hand once it cooled.She’d add Confectioner’s sugar to it. I can hear the ring of the metal loop at the end of the pan’s handle. She added a dash of vanilla extract. My dad would pour milk over a stale slice of cake and eat it with a spoon. Cake and frosting recipes below photo.
Mary bought me this vintage cake pan when we were visiting our brother in Okanogan Washington
Happy Day Cake
2½ cups sifted cake flour
1½ cups sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup shortening, at room temperature
1 cup milk
1 tsp. vanilla extract
2 eggs
Sift flour with sugar, baking powder and salt. Stir shortening to soften. Add flour mixture, ¾ cup of the milk and vanilla. Mix until all flour is dampened, then beat two minutes at medium speed. Add eggs and remaining ¼ cup milk. Beat one minute longer. Pour into two 9-inch layer pans that have been lined with parchment paper. Bake at 350 degrees for 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes in pans; remove from pans and cool thoroughly on racks.
This cake also may be baked in three 8-inch layer pans for 25 to 35 minutes, or in a 13- by 9-inch pan for 30 to 35 minutes. Batter may be spooned into 36 medium paper baking cups in muffin pans, filling half full. Bake at 375 degrees for 20 to 25 minutes.
Penuche Frosting Butter is Key
INGREDIENTS:
1/2 cup butter
1 cup brown sugar, packed
1/4 cup milk
2 cups sifted confectioners’ sugar, more or less
hot water, optional
vanilla extract
PREPARATION:
In a saucepan, melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioners’ sugar. Beat until thick enough to spread. If too thick, add a little hot water. Frosts top and sides of a 2-layer cake or a 13×9-inch cake.
Happy Birthday Mary.
I didn’t count the cake posts I’ve created in the last 12 years but if you have time on your hands and like cake you can look at some photos from theblog tagged CAKE here
I credit my daughter Laura with the idea of the twist cone for the weekly challenge.
I credit Steve with taking me to the Twisters Ice Cream on Main Street in Bloomfield, a little hole in the wall place with service at the window- only! As he waited in the car, I got out to order.
I credit the woman who made the medium size twist cone for me, who was gracious to hold it while I took an iPhone photo of it along with the logo on her T-shirt. I told her the word of the week was TWISTED.
And I give much credit to the few people who had to be patient to order their cones, splits and shakes, who waited while I took a few extra seconds to take my shot,
Eight years ago I photographed Twisters Ice Cream store at night and blogged it
Flavor Preferences. What do you like to taste? Is there a flavor you avoid or don’t like?
Is there a difference between a flavor and a taste?
Where do our preferences come from?
Who are the flavorists who add the flavors to what we consume? I’m not even getting into natural vs. artificial flavors.
People within the same family prefer different flavors. How they taste.
Some individuals detest licorice. Others love it. Cilantro? Spices? Peppermint?
If a family gets ice cream cones does everyone choose the same flavor?
Varieties of flavored waters, drinks and seltzers are big sellers.
Wikipedia -“Of the three chemical senses, smell is the main determinant of a food item’s flavor. Five basic tastes – sweet, sour, bitter, salty and umami (savory) are universally recognized”
I regret not purchasing this particular drink flavor- I’dreally like to taste it (seen at Thanksgiving where sold at the Gourmet Garage NYC). Seeing the photo in my phone reminded me I didn’t taste it. Thinking about rhubarb makes me salivate a bit(yep, I said that). My mouth water. I like rhubarb. The tartness. Next trip, I’m buying it!
I’m sure there are people who don’t like Vanilla. Chocolate. Strawberry. Garlic, Ginger. Cinnamon.
