First, I’m going to say this post is longer than usual but don’t worry the recipe for the cookies is at the end. I like to think that I have a of potential and I’m pretty focused in my life. Great job, nice husband and a fun hobby all keep my life pretty busy. At this point in my life I don’t think I could ask for more but could I do even greater things? I was recently invited to a class at The School of Life about How to Realize Your Potential.
I’ve never read any self-help books in my life or ever been interested in any sort of new age learning but I have nothing against it and maybe I could learn something new or something about myself. That, and the fact that Lorraine Pascale would be there made me interested. The course I attended was only a 45 preview. The real course is two and a half hours. In a nutshell the class is all about exploring how personal values and passion can hold the key to a more fulfilling way of life.
I probably wouldn’t have attended the class on my accord since I’m pretty motivated right now but the class did have some useful exercises and the questions are easy and obvious but sometimes you can’t see what’s right in front of you. The class would be good for someone who’s struggling with their ambitions. It was interesting listening to Lorraine speak. She herself was someone who struggled with what to do with her life.
You can watch a short video about it here. You can even see a very uncomfortable looking me for about 5 seconds! This is pretty much as serious. and philosophical as this blog will ever get. All that thinking has made my brain hurt!
Since I’m feeling all smug about broadening my horizons and learning new things about myself I thought I should keep on track and try a new recipe! This is straight from Baked in Brooklyn. The recipe is from Baked Explorations and I got the idea for the pink and black motif from their facebook page.
3 cups plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
14 tbs unsalted butter, cool
1 1/4 cups sugar
2 large eggs
1 egg yolk
3/4 cup buttermilk
1 tbs vanilla
1 tbs lemon zest
3 3/4 cups icing sugar
4 tbs whole milk
3 tbs heavy cream
2 tsp vanilla
1/2 cup cocoa powder
- Preheat the oven to 350 F/180 C and line two baking sheets with parchment paper. In a large bowl sift together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of an electric mixer beat together the butter and sugar until light and fluffy, about 3 minutes. Add in the eggs and egg yolk one at a time, beating between each. Add in the vanilla. Add the flour in three parts alternating with the buttermilk.
- Using a large cookie scoop place 1/4 cup of batter onto the prepared pans. Keep each scoop three inches apart. Bake for 17 minutes, until the edges are golden brown.
- Make the icing. In a large bowl whisk together the icing sugar, milk, cream and vanilla. Add more milk if the icing is too thick. Pour half of the icing into another bowl and stir in the cocoa powder.
- Use a small spatula to spread the vanilla icing on half of the cookies (use the flat bottom side of the cookie). Leave to dry for 10 minutes and spread the chocolate on the other half. Let dry for 1 hour. I found it easiest to pour icing into squeezy bottles and draw outlines with the icing and then fill it in (like when decorating sugar cookies).
I skipped adding the lemon zest and used soy milk and soy cream in the icing.
I’ve only been to NYC once and I didn’t have a black & white cookie! I was surprised that they tasted so cake like. I love the pink and black frosting instead of white and black. A homemade box of these on Valentine’s Day for your beloved would be a nice way to say I love you.
This is not a paid sponsored post. I was invited to attend a preview of the class by American Express and to meet Lorraine Pascale. All opinions are my own.