One of my most favorite things to do, is to curl up on the couch with a warm blanket, a glass of iced cold milk, and some cookies, and a really good magazine. You know that kind of magazine, right? The one that you cannot wait for the new issue to come out each month…the one that you read from cover to cover… and then go back to read it some more…
Well, I have a little news for you…
About a month ago, my sweet friend Collette Osuna of Spindle and Rye, contacted me, and asked me if I’d like to be a part of her new project. Not knowing what the project was, without hesitation, I said Yes!
Come on…it’s Collette. She is fabulous. I just knew that it had to be something really, really good.
And it really really is…
Collette asked me if I’d be interested in contributing to the Farm to Table Recipes Column in Everything Home Magazine, that she and her friend (and now my friend) Daraka McCrackin of Farmhouse For Five had created!
Imagine my surprise…
And then… imagine my delight!
I have been walking on air for at least three weeks now!
I couldn’t be happier…and am so excited for this wonderful opportunity!
Everything Home Magazine is a digital monthly home (and more!) magazine written by your favorite bloggers and Instagram friends. It premieres November 1st, and the Everything Home Team and I are beyond excited!
I now have the pleasure to work with some really talented people… and I hope that you take a few minutes to go to Everything Home Magazine’s website to meet everyone involved. You’ll be blown away by these beautiful people, and the talents that they’re going to share in what is going to be a fabulous magazine! While you’re there…be sure to leave your name, email address, and click the “receive email updates” box to automatically receive magazine news to your inbox, so that you don’t miss one tidbit of information!
I’m so excited, because every month, I’ll be developing and sharing a new seasonal recipe with you in the magazine! If you happen to try one of my recipes… take a photo of it, and share it to my Instagram hashtag #EHrecipes for a chance to be showcased on the @everythinghomemagazine Instagram page!
You are going to love it.
I do already.
But just know that I’ll still be here at butter, basil, and breadcrumbs sharing my recipes and crazy stories with you every week, too! I know that I’ll have your undying love and support while I begin this new adventure…
And to get you started, I’m providing the cookies portion for your milk and cookies while you read the first edition of the magazine on November 1st…
I have to tell you, if you like the typical milk and cookies, cookies…that dark chocolate cookie with the cream filled center… then these are the ones for you! The dark chocolate cookie is crisp, and most importantly, softens exactly like it’s supposed to when you dunk it in milk… They are super easy, super delicious… and perfect for that “Curl up on the couch and relax with cookies and milk” kind of day! Oh, and your family will love them too…you know…if you decide to share!
Life is good. It’s a “Cookies and Milk and a really really good magazine…it just doesn’t get any better…” kind of good.
- 1½ cups all purpose flour
- 1 cup special dark cocoa powder
- ¼ tsp baking soda
- 1¾ sticks butter
- 1½ cups granulated sugar
- 1 tsp vanilla
- ¼ cup whole milk
- 1 cup vegetable shortening
- 5 cups powdered sugar
- 2 tsp vanilla
- ½ tsp salt
- 1 tablespoon water
- Heat oven to 350 degrees. Line two baking sheets with parchment paper.
- Whisk the flour, cocoa powder, and baking soda in a medium sized bowl. Set aside.
- In a large mixing bowl, combine the butter, granulated sugar, and vanilla. Beat on medium until smooth and creamy. Add the flour mixture and milk alternately, until fully incorporated.
- Remove the dough from the bowl to your work area, and divide in half. Roll each half into 1½" to 2" in diameter logs. Roll each log in waxed paper, and refrigerate for 1 hour. After 1 hour, remove from waxed paper, and slice into ⅛" cookie slices. Place each cookie slice on the parchment lined cookie sheets, about 1" apart.
- Bake for 7 minutes. Remove from oven and let cool completely. The cookies will crisp as they cool.
- In the bowl of a stand mixer, add the vegetable shortening, powdered sugar, vanilla, and salt. Begin beating on low, and add the water until all ingredients are fully combined, and increase the speed to high. Beat on high for about five minutes. The filling will be stiff.
- Take about one tablespoon of the cream filling, and and roll into a ball. Place the ball of cream filling into the center of one cookie slice. Place another cookie slice on top of the cream filling, and gently press both cookie slices together until the cream filling is sandwiched to the edges of the cookies. Repeat with remaining cookie slices.
- Store in an airtight container for up to two weeks.