Cocoa Buttons


One day as a thank you for delivering homemade cookies to her house, a sweet lady from my church gave me a recipe book. But it’s not just any recipe book, it’s “The Ultimate Cookie Book” published 19 years ago. I’m pretty sure the faded cover of the book proves a few years lying idle but it certainly hasn’t sat idle at my house. Why? Because Adelaide and Oliver discovered it. Once a week  I let them study the book for the cookie they want to bake together. We call it our “Weekly Cookie.” (I know … so creative.)

This week’s cookie is Cocoa Buttons. Considering my kids’ reading level hasn’t reached that of a cookbook, pictures are everything. I must admit they are cute (and tasty) cookies. I made a few adjustments  (as usual) which are noted below.

Ingredients

1/2 cup butter

3/4 cup brown sugar

1 egg

2 tbsp Hersey’s chocolate syrup (The original recipe calls for instant coffee crystals dissolved in 1 tbsp hot water but I wanted to make it kid friendly but still have some richness.)

2 tbsp cocoa powder

1 1/2 cup all-purpose flour

Instructions

Cream butter with brown sugar. Add egg  and beat well.

Add chocolate syrup and mix well.

Add cocoa powder and then gradually add flour until well mixed.

Divide and shape the dough into a two logs about 2 inches in diameter. Wrap in plastic wrap and refrigerate overnight. (We did one batch after it was in the fridge for about about an hour due to kids’ impatience. They were all out of shape but still tasted good. We were more patient and did the second roll the next day.)

Preheat oven to 350 degrees F. Lightly grease cookie sheets or line them with parchment paper.

Slice dough into 1/4 inch slices and place on cookie sheet. Use a plastic drinking straw to punch four holes in each to round cookie to make it look like a button.

Bake for 8 to 10 minutes until the cookies become slightly firm. Transfer cookies to wire rack to cool. Store in an air tight container. Enjoy!

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STRAWBERRY CAKE MIX DONUTS a.k.a. “Pink Donuts”

I came across this easy donut recipe from onsugarmountain.com and instantly put it on deck to make with Adelaide. So … we did this Saturday when we finally had a lazy morning while Daddy was out golfing and Oliver was taking an amazing God-knew-I-needed-it long nap.

These donuts were super easy to make and really good. We ate them plain and then had to stop ourselves so we would have some to eat with frosting. I have a donut baking pan so that’s what I used but a mini donut maker would work fine, too.  You’ll also see my substitutions. Since I live in Tobago, I often don’t have all ingredients but I always find a workaround.

Adelaide calls these “Pink Donuts.”

  • 1 box Strawberry Cake Mix
  • 3/4 cup buttermilk (I substituted with what I had: milk and a bit of vinegar)
  • 2 eggs
  • 2 tbsp melted (and slightly cooled) butter
  1. Preheat your oven to 350 degrees and spray donut pan with cooking spray.
  2. Add all ingredients to a mixing bowl and beat with electric hand mixer until the batter is smooth.
  3. Pour donut batter into a ziploc bag, then cut the corner to pipe donut batter into your pan. I fill it a little less than half full to get a good donut shape (and it’s easier to come out of the pan).
  4. Bake for about 5 minutes, or until a toothpick inserted into a donut comes out clean.
  5. Let cool on wire rack while you make the frosting

Glaze/frosting:

  • 1 cup powdered sugar
  • 1 to 2 tbsp heavy cream (I substituted with what I had one hand: skim milk and a bit of cooled melted butter)
  1. Whisk together sugar and cream/milk until a thick glaze forms. You can adjust the amount of heavy cream to get the right consistency.
  2. Dip half of donut into frosting, then cover with sprinkles and let sit until dry.

Thanks to Jessica Gonzalez | On Sugar Mountain