For the most part, I cook for Sweetsonian alone. There are a number of reasons for this – some practical, some personal. Usually for the sake of time, I find myself figuratively flipping through Foodgawker or Epicurious for recipe inspiration, but for the most part, I cook and write alone simply because it’s time to myself, which I don’t get very often these days.
Balancing my time has always been a challenge for me. In high school, I overloaded myself with projects, classes, and extracurriculars. In college, I over booked my schedule to make up for insecurities; by making as many friends in as little time as possible, I was able to ensure that I was never found alone. Yet, as surrounded by good people as I was, I still found myself with a level of less than desirable loneliness.
Those who really know me today know that I struggle with the levels of friendships I keep. This might be a #humblebrag, but as I get older, I find it harder and harder to be as supportive as I want to the friends that I consider close to me. My roots have outstretched their boundaries: having too many friends actually does have its downsides.
So does running a business. Don’t get me started on what it’s like to do both.
Having a social life just isn’t always an option. And sometimes, staying in for a few episodes of Boardwalk Empire is plenty of activity for me. Oh, who am I kidding? I watched both seasons in the past two weekends.
Last weekend, I refrained from plans and socializing all together. Twenty-five year old Sarah enjoyed it more than Twenty-one year old Sarah would like to admit.
And in spending time to myself, I read pieces by my favorite writers, those whom I aspire to write like. And in spending time alone, I feel less lonely than I ever have.
This oreo recipe is one that I adapted years ago. I decided to make them again – first, because they’re yummy. Second, because the photos needed redemption. Little did I know, I would have a memory card problem the day that I baked. And the Amazon.com order didn’t come in time for the cookies to be eaten. Hence, the iPhone photos.
1 cup (2 sticks) softened, unsalted butter
1 cup sugar
1 teaspoon vanilla extract
2 cups flour
1/2 cup dark chocolate cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) softened butter
2 – 3 cups powdered sugar
1 tablespoon vanilla extract
1 – 2 tablespoons milk
Cream the butter and the sugar by combining in a large bowl and beating with an electric mixer for a minute or two. Add in the egg and vanilla extract. In a separate bowl, combine the remaining dry ingredients and stir until evenly mixed. Slowly add the dry ingredients, and continue mixing until the dough is formed.
Roll cookies as thin as you possibly can — I stick the rolled dough in a freezer for a few minutes before cutting, which makes the dough easier to work with. Bake your cookies for about 10 minutes.
For the butter cream, simply combine all ingredients and beat with an electric mixer until fluffy. Place about 1 teaspoon of frosting between each pair of cookies, and roll in sprinkles for cuteness.