I attempted to bake cookies for each of the 12 days of Christmas in the past and it was such a huge undertaking, I didn't get past Day 8. I could have simplified the task, but if you've ever met me, followed me on Twitter or have ever read a post on this blog, you know I don't do anything halfway.
In late November, I attended Mixed once again, to experience all of the fun and goodies that I did last year. This time around, I really did have the time of my life. I had more fun this time than last year. Last year, I was coming off my trip to Paris, Competition Dining Final Fire and I wasn't in much of a party mood. I was, however, in meet & greet mode and I mat some amazing local bloggers and new friends! MAN, I love food blogger's conferences.
This year, McCormick was a platinum sponsor. They went over and beyond to make sure all attendees had a great time and had product to take home. We participated in demos and creating things with Karen Tack and Alan Richardson of Hello, Cupcake!
|Learning the "sugar shake" from Alan. It was a life-altering experience that had nothing to do with shaking the sugar my mama gave me.|
Upon returning home from Virginia, everyone received a box chock-full of McCormick Creativity Kit full of goodies: pastry bags, a piping tip, extracts, food coloring, and sheets full of ideas for creativity. Armed with inspiration, McCormick flavors and color – I bring you:
Watch the broadcast here: WFMY-2
Dark Chocolate Cookies
1 1/4 cups self-rising flour
3/4 cup cocoa powder
1 teaspoon baking soda
1 1/2 cups sugar, plus more for flattening cookies
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 large egg, room temperature
1 Tablespoon flavored extract, your choice
Preheat oven to 375 degrees F. Into a medium-size bowl, sift together flour, cocoa powders, baking soda; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add 1 egg, 1 Tablespoon extract; beat to combine. With mixer on low speed, gradually add the flour mixture; continue beating until dough is well combined.
Using a 1 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. Dip bottom of a glass in sugar; press to flatten cookies to about 1/8 inch thick. (You may need to carefully remove dough from glass with a thin metal spatula.)
Transfer to oven, and bake until cookies are firm, about 10 to 12 minutes, rotating baking sheets halfway through. Transfer cookies to wire racks to cool completely.