Color Study No. 1: Green

I've seen quite a few posts around the interwebs lately with color studies and thought I'd jump on that band wagon. Wish I could remember where I saw the first one. Enjoy!

The Year of (a) Cake

At the beginning of the year I decided that I wanted 2010 to be the year of cake. Singular cake. Not cakes. Just one. I decided that this is the year that I will make at least one truly grown-up cake. I haven't made very many cakes in my time and I may not have ever made a truly grown-up cake. I'm not sure exactly what that even means. Maybe something with layers? Something that isn't made in a brownie pan? Not a cupcake or a coffee cake. I know what it's not. And I think I'll know what it is when I find that perfect recipe. So this is the year — 2010. This year I will make a fancy pants cake.

This is not that cake.

You might think with it's rich intense grown-up flavor that it is, but it's simply too ooey and gooey. It's what Nigella calls "a glotally thickening wodge of chocolate chip and cocoa…." How's that for a description?! It's not fancy pants and that's why I love it.

Chocolate Gingerbread

Adapted from Feast by Nigella Lawson

1 1/2 sticks unsalted butter

1 c. + 2 Tb dark brown sugar

2 Tb sugar

3/4 c. light corn syrup

3/4 c. molasses

1/4 tsp ground cloves

1 tsp ground cinnamon

2 tsp ground ginger

1 1/4 tsp baking soda

2 Tb warm water

2 eggs

1 c. milk

2 c. flour

1/3 c. unsweetened cocoa

1 c. semi-sweet chocolate chips

For Frosting:

2 c. powdered sugar

2 Tb unsalted butter

1 Tb unsweetened cocoa

1/4 c. ginger ale

Preheat oven to 325ºF. Line a 10x13 baking pan with parchment paper. In a large saucepan, melt the butter with the sugars, syrup, molasses, cloves, cinnamon and ginger. Dissolve baking soda in water. Remove saucepan from the heat and whisk in eggs, milk and soda mixture. Beat in flour and cocoa with a wooden spoon. Fold in chocolate chips ad pour into lined pan pressing bake the paper a bit so the batter spreads into the corners. Bake about 45 minutes until risen and firm on top. The middle should still be a little damp under the set top, and will sink a little. Cool in the pan on a wire rack.

For the frosting: Sift the powdered sugar. Melt the butter, cocoa and ginger ale in a heavy-based saucepan. Once the butter is melted, whisk in the powdered sugar. When the cake is cooled, remove it from the pan, fold back the paper and pour frosting over the cake — just enough to cover the top and ooze down the sides a bit. Let frosting set slightly, and cut into large slabs. (Be sure to remove it from the paper once frosted as it will stick like glue later.)

Spring ladies in skirts

Happy Monday, everyone. It's so lovely and springy out here, it makes me smile all over. I hope wherever you are, there is sun and a smile on your face. Here is a peak at two lovely ladies I am working on. The pastel color palette is new for me and I am having fun playing with it.

Blog It Forward

Welcome to Sloe Gin Fizz if this is you first visit! So glad to have you stop by, especially since today it's my turn to post about what inspires me as part of the blogger chain mashup — Blog It Forward — started by sfgirlbybay. Reading through the entries each day has filled me with inspiration. The chain leads to me by way of the lovely, English Alice of Simply the Nest. Feel free to wander backward and forward through the chain — you're in for some treats!

And now, here's a little drawing of what inspires me personally (click image to see it larger):

WORDS.

Lyrics, novels, poetry, essays, blog posts, tweets. All of it.

TRAVEL.
Actual adventures in distant lands and whispery daydreams of far away places.

CITIES.
MOUNTAINS.
WAVES.
WOODS.
WIND.

ROAD TRIPS.

GARDENS.
I'm still amazed each time a little seed in the dirt grows miraculously into a plant.

SPRING.
COLOR.
CHANGE.

NEW.
Tastes, places, routes, views, ideas, ways.

OLD.

REST.
Ultimately, all of these have the potential to inspire me,
but I know that if I am not a well-rested girl, inspiration will not come.
I am slowly learning to accept this and to not force it.
Eventually … it will come.

In the mean time…
COFFEE.

And now, onward down the chain to the talented crafty tastemaker, Smidge Box.

Hot Bread Kitchen Challah

I've been in a baking kind of mood lately. Lots of swirling shapes and rising dough. Today I have for you quite a different take on challah than what I was familiar with and what you might know. It is dense and rich and filled with spice. I read about Jessamyn Waldman in November's Food & Wine. She is the source of this Sephardic recipe and the founder of Hot Bread Kitchen, a nonprofit that bakes artisanal breads from around the world and creates opportunities for immigrant woman. The organization's tagline, "Preserving Tradition, Raising Expectations," is incredibly inspiring to me and the work that they do even more so. Read more here.

Follow their lead and bake up a loaf or two of this dense sesame, caraway and anise studded bread. It looks so pretty I could hardly bear to slice into it, but it tastes equally good.

Jessamyn's Sephardic Challah

Adapted from Food & Wine

Makes two nine-inch loaves.

3 Tb sesame seeds

1 1/2 Tb caraway seeds
1 1/2 Tb anise seeds
1 envelope active dry yeast
2 cups lukewarm water
5 cups bread flour
2 1/2 Tb extra-virgin olive oil
2 Tb honey
1 Tb kosher salt
Cornmeal for dusting

2 large egg yolks

In a skillet, toast the sesame, caraway and anise seeds over moderate heat until fragrant, 2 minutes; transfer to a plate and let cool. In a small bowl, combine the yeast with 2 tablespoons of the water and let stand until thoroughly moistened, about 5 minutes.

In the bowl of a standing electric mixer fitted with the dough hook, combine the flour with the olive oil, the honey and the remaining water and mix at low speed until a very soft dough forms. Add the kosher salt, yeast mixture and all but 1 tablespoon of the seeds and mix at medium-low speed until the dough is supple and smooth, 10 minutes. Using oiled hands, transfer the dough to a large oiled bowl. Cover the bowl with plastic wrap and let stand in a draft-free spot until the dough is risen, 1 hour.

Lightly oil 2 small cookie sheets and dust them with cornmeal. Turn the dough out onto a lightly floured work surface and press to deflate. Cut the dough in half and let rest for 5 minutes. Roll each piece into an 18-inch-long rope and let rest for 5 minutes longer, then roll each rope into a 32-inch rope. Beginning at the center and working outwards, form each rope into a coil; tuck the ends under the coils.

Transfer each coil to a baking sheet and cover each loaf with a large, inverted bowl. Let stand for 1 hour, until the loaves have nearly doubled in bulk.

Preheat the oven to 400°. In a bowl, whisk the egg yolks with 1 tablespoon of water. Brush the egg wash over the loaves and let stand uncovered for 30 minutes. Brush with the egg wash once more and sprinkle with the reserved 1 tablespoon of seeds. Bake the loaves side-by-side in the center of the oven for 30 minutes, until they’re golden and sound hollow when tapped on the bottom. Transfer the loaves to racks and let cool completely before slicing.

The loaves can be wrapped in foil and refrigerated for up to 1 week.

On a Roll: Cinnamon Rolls

I had some fancy Ceylon cinnamon rattling around in the cupboard just begging to be baked into this recipe. According to Penzey's Spices — a great place to order hard to find spices — there are two main types of cinnamon. The first, Cassia cinnamon, is native to Southeast Asia and has the strong, spicy-sweet flavor that most Americans are familiar with. The second type of cinnamon, Ceylon, or "true" cinnamon, has a much different flavor — less sweet, with a more complex, citrus flavor. They recommend using Ceylon cinnamon for baked goods and it was perfect in these buttery, luscious cinnamon rolls. But feel free to use whatever cinnamon you have on hand — they're sure to be tasty!

Ceylon Cinnamon Rolls
Adapted from Whipped

1 c. warm milk (heated over medium heat for 4-5 minutes)

1/4 c. lukewarm water (110º F)

1 tsp pure vanilla extract

1/2 c. butter, room temperature

2 eggs, room temperature and beaten

1/2 tsp salt

1/2 c. sugar

5 c. bread flour


3 tsp instant active dry yeast (Often marked Rapid Rise)


FILLING:

1/2 c. butter, melted or softened

1 c. firmly-packed brown sugar

4 to 5 Tb ground cinnamon

3/4 to 1 c. chopped walnuts (optional)

FROSTING:
2 oz. cream cheese, room temperature

1/4 c. butter, room temperature

1 c. powdered (confectioners) sugar

1/2 tsp pure vanilla extract



In a large bowl or in the bowl of a stand mixer, combine all the ingredients in the order given — except Filling and Frosting ingredients. Using a dough hook, mix everything together until a soft dough forms.

Turn the dough out onto a lightly oiled surface (You don’t want to add more flour if it is sticky), and knead until elastic — about 10 minutes. Place in a large, lightly oiled bowl and cover with plastic wrap. Let rest for 10 minutes.

Meanwhile, butter a 9×13x2 inch baking pan; set aside. Combine the cinnamon and sugar for the filling in a separate bowl.

After dough has rested, roll and stretch the dough into approximately a 15×22.5-inch rectangle. (This is quite large — you might want to actually measure rather than eyeball it.) Spread the softened butter over the top of the dough with a rubber spatula. (If you use melted butter, use a pastry brush and be sure your surface is pretty level or it will pool unevenly.)

Sprinkle the cinnamon filling over the butter. Sprinkle chopped nuts over the cinnamon filling. Starting with long edge, roll up dough jellyroll style; pinch seams to seal.

With a knife, lightly mark off fifteen sections approximately 1 1/2-inches wide. Using a serrated knife, saw very gently into pieces. Place the slices cut side up in prepared pan — you should have three rows of five. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

To bake immediately: cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

To bake the next morning: Put them in the refrigerator covered. They will rise slowly overnight. Put them into the oven the next morning and follow below cooking instructions.

To freeze: Wrap in plastic wrap. Take them out the night before baking and leave out of the fridge. Allow them to thaw and rise before baking.

Preheat oven to 350ºF. Bake approximately 20 to 25 or until they are a light golden brown. Spread the warm rolls with Butter Frosting.

Cream Cheese Frosting
In a medium bowl, combine the cream cheese and butter with a wooden spoon until creamy. Add the powdered sugar and vanilla extract and mix until creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.


I whipped these together Saturday afternoon and left them in the fridge overnight. I had the frosting ready to go, too and then just popped them into the oven Sunday morning. The smell was heavenly and I got to sit back and enjoy my coffee while they baked — the perfect Sunday morning activity!

Stay tuned for more spiral baking adventures this week!

Hand Lettering

I've been playing around with some hand lettering for my business name. Here's a peak on round one. More to come… have a great weekend!

Beautiful Celeste Potter animation

I don't really watch a whole lot of videos online, but for whatever reason I was compelled to watch this yesterday. It is so captivating and haunting that I wanted to share it with you here. I love the loose style, wonderful shapes, textures and pacing. The song — "No Turning Back" by Sarah Blasko — is beautiful and strong and the animation is by the brilliant Celeste Potter. I found it on the talented illustrator and surface designer, Jess Gonacha's blog.

A box of sunshine

Oh my, citrusy goodness. We received a big old box of juicy ripeness — oranges and grapefruits plucked from their Florida orchard and shipped with love. From my mom. Yes, that's right. The same mom who prepped oranges for us like grapefruits almost every morning when we were kids — sliced in half with each individual section cut out ready to eat with that special little spoon with the serrated tip. I can hardly make myself put that much effort into eating a grapefruit, nevermind tiny orange sections. But she did. All the time. Thanks, Mom!

Za'tar and Aleppo

Doesn't that sound like the name of a fable or a fairy tale? They are actually an herb and a spice featured in two recipes I recently tried. Za'tar is a kind of thyme that grows wild in Lebanon, and in more recent years has been cultivated. It is also the name of a spice blend featuring that herb, as well as crushed red sumac, sesame seeds and salt. The one time I had it was at a place in Brooklyn where it is slathered thickly onto flatbread before baking. It was absolutely delicious and the memory of it remained strong in my mind. I got a bag of the spice blend as part of a gift box filled with herbs and spices at Christmas so decided I would try to recreate that bread. This dough is a pleasure to work with — loose yet not sticky. Lots of fun to knead.


Flat Bread Baked with Za'tar
Adapted from Saveur

Makes three 8" breads.

For the dough:
1/2 tsp. active dry yeast
3 cups flour
1/4 tsp. salt
1/2 cup milk
1/2 cup olive oil, plus more
for greasing sheet pan

For the topping:
1/4 cup za'tar blend
5 Tb. olive oil

1. For the dough: Dissolve yeast in 1/2 cup warm water in a small bowl and set aside until foamy, about 10 minutes. Combine flour and salt in a large bowl. Add milk, 1/2 cup of the oil, 2 Tb warm water, and yeast mixture and stir until a dough forms. Turn dough out onto a lightly floured surface and knead until smooth, 10-15 minutes. Shape dough into a ball, dust with flour, then transfer to a large clean bowl. Cover bowl with a clean damp kitchen towel and set aside in a warm spot to rest until dough has doubled in bulk, 1-2 hours.

2. For the topping: Mix za'tar and oil together in a medium bowl and set aside.

3. Preheat oven to 400°. Lightly grease a sheet pan with some olive oil and set aside. Turn dough out onto a clean surface, divide into thirds, and shape each piece of dough into a ball. Roll 1 dough ball out on a lightly floured surface into an 8" round and transfer to prepared sheet pan. Using your fingertips, make indentations all over the surface fo the dough, then brush with generous amount of topping. Bake flat bread until lightly browned and crisp around the edge, about 10 minutes. Repeat rolling out , indenting, topping, baking process with remaining dough balls and topping mixture, greasing baking sheet with more oil as needed. Serve warm or at room temperature.

The gift of herbs and spices also included a bag of Aleppo pepper and I made Muhammara — a spicy roasted red pepper and walnut spread to go with it.

New prints in the shop

Shop update! I finally have a few new prints in the shop. Stop by and have a look, won't you?

Keen on sneakers

Sneaker in profile

Study in black, white and red

Back to school: Pencil Case Roundup

Bello Berry Designs
Orange Pigs and Circles Pencil Case/Pouch

I seem to be switching bags and their contents an awful lot lately. This includes shifting my drawing materials — mostly pencils and markers — back and forth and all around. I can never seem to get them all and inevitably have left the one I really want in the bag at home. What I really need is a good old-fashioned pencil case. Sensible, well-designed and stylish. These are a few of my picks from Etsy…

Chii Designs
Red leather pencil case

Aylla
The Mini True Romantic Pouch

Pocket Carnival
Woodland animals pencil case

Urchin Bags
Recycled bike inner tube pouch

And one bonus coin purse/clutch I found during my search that I just couldn't resist sharing. I just love it and its springy cheer!

Kimberly Jones Designs
Red Tulips clutch

Boy meets girl

MONTAUK, originally uploaded by kevinmccauley.

It was two years ago today that the boy and I had our first date. Montauk, an old fisherman’s bar, fresh flounder, getting the car stuck in the sand, trying to dig it out with plastic cups, racing to catch the last ferry. No wonder life is good!

Artist & Illustrator Amber Albrecht

Home, From the Hill

Ink on paper, 2009

by Amber Albrecht

Leisure Lost

Illustration for Reverie Sound Revue

Ink on paper, 2008
by Amber Albrecht

Acorn & Ohbijou
7" Cover 2008
by Amber Albrecht

You are looking at just a few samples of the amazing and inspiring work of artist and illustrator Amber Albrecht. I absolutely adore all of it and wish I could see it in person. I recently found her web site via the Drawn & Quarterly blog and just love everything about her style. The line work and textures are so intricate and detailed and her color choices are perfect – especially her use of black and white. Be sure to check out more of her work on her well-designed web site, including the different sections for drawing, prints and illsutration. I just wish she posted her images larger in order to really see the detail work.

If you are lucky enough to live in Quebec, be sure to check out the Invented Memories exhibition at the Eleanor London Cote Saint-Luc Public Library through February 28. I will be jealous but do write and tell me all about it. Otherwise, you, like me, will just have to wait for the Petit Livre soon to be released from Drawn & Quarterly.

Big bowl of winter: Buffalo Chili

With a package of ground buffalo packed away in the freezer from our meat CSA and the wintery mess outside, a steaming pot of chili seemed like the perfect choice last weekend. Besides, anything that should be topped with cheddar cheese and sour cream before serving is a winner in my book.

Buffalo Chili
Adapted from Whole Foods

1 Tb olive oil
2 lbs. ground buffalo meat
1/2 medium onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 Poblano or Anaheim pepper, seeded and chopped (optional; Anaheim is less spicy)
1 jalapeño pepper, seeded and chopped
2 cloves garlic, minced
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp ground coriander
1 1/4 Tb chile powder
Sea salt, to taste
Ground pepper, to taste
1 (14.5-ounce) can crushed fire-roasted tomatoes
2/3 cup low-sodium beef broth
1/2 Tb brown sugar
1 Tb Worcestershire sauce
1 1/2 Tb adobo sauce from a can of chipotles in adobo
1 bay leaf
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1/3 bunch green onions, green parts only, sliced in rounds, for garnish
Chopped cilantro, sour cream, grated cheddar cheese for garnish

In a medium sized pot (about 4 quart capacity), heat oil over medium heat and add ground buffalo. Brown meat, stirring occasionally and breaking up large chunks, until all pink is gone, about 5-7 minutes. Remove from pot and discard excess fat, leaving about 1 tablespoon in the pot.

Bring back to medium heat, add onions, red bell pepper, green bell pepper and Poblano or Anaheim (if using) pepper and cook over medium heat for about 5 minutes, scraping bottom from time to time to get all the browned bits of meat folded in with the vegetables. Add jalapeño pepper and cook for another 3 minutes stirring from time to time. Add garlic, cook for another minute and then add cumin, oregano, coriander, salt and pepper. Let spices cook for another minute, stirring.

Return browned meat to the pot. Stir in tomatoes and beef broth, brown sugar, Worcestershire sauce, adobo sauce and bay leaf, stir and bring to a boil. Once boiling, taste sauce and adjust salt and pepper to taste. Lower heat to a slow simmer, cover with a lid and cook for about 30 minutes. Add beans and continue simmering, covered, for another 10 minutes or until beans are warmed through.

Serve in bowls and garnish with chopped cilantro, grated cheese, sour cream and/or green onions.

Now I Can Say I've Tried It: Kumquats

Their bright cheery color and sweet size alone win me over with kumquats — not to mention the name. It just kinda rolls of the tongue. But it turns out I love the taste, too. It's not surprising since I'm a huge citrus fan, but I was always daunted by the thought of peeling each little itty bitty orb. Silly, I know now. I never realized you can eat the skin. Just pop the whole thing in your mouth for a bright burst of tart yet sweet.

I thought for my first try other than tasting one on its own, I would bake them into a quick bread. But while digging around online, I came across this thread on Chowhound. It has so many more great suggestions. I ended up throwing together a salad suggested by one commentor who had tried a similar one at Zuni.


Farro Salad with Kumquats
Farro
feta cheese
sliced kumquats
spring onions
arugula, beet greens, or other leafy green
Toasted pine nuts or walnuts, optional

Cook farro as directed. Mix all and toss with olive oil and salt and pepper to taste.

I know, I know. Not exactly an exact recipe here, but come on. It's a salad. It's up to you. Put in however much you feel like. Add to it. Subtract. Skip the kumquats all together — well, don't go that far. They're the best part!

I had actually never tried beet greens either. I chopped them quite small in the salad since they are so bitter raw, but it was a perfect blend with the bright, tart citrus flavor.

I even blanched more of the beet greens, squeezed them dry and threw them in an omelette with some scallions. I guess my body was craving some dark leafy greens to make up for all the things like buffalo chili, Swedish meatballs and spare ribs we've been having in honor of winter!

I still have a handful of kumquats left in the refrigerator and may just try that quick bread yet.

Have a great weekend — try something new if you have the chance! You can check out some of the other new foods I've tried here and here.

Blog It Forward Mashup

Heads up! The 'Blog It Forward' mashup starts today! Organized by Victoria over at sfgirlbybay, this event will feature 300 bloggers posting about what inspires them. Every day from now until March 24 a different set of blog will feature a post about what inspires them personally and then link to the day before and the day after's blogs. For more details, read here, check out the schedule and today's opening posts:

Creature Comforts

Design for Mankind

Heart Fish

Hula Seventy

Ink on my Fingers

Oh, Hello Friend

Paper Pony

Poppytalk

sfgirlbybay

Smile and Wave

Check 'em out and find some new lovelies!
I'll be posting as part of the mashup on March 4. Watch for that super charming logo!

Homemade chocolate wafer icebox cakes

I've been carrying around Allysa Torey's Chocolate Wafer Icebox Cake recipe from Magnolia Bakery in my recipe box for years now. With just four ingredients including store-bought cookies, it was just too simple to let go. I finally made a plan to whip it together to take to a Super Bowl party along with the buffalo chili I had made. That was before I went to the grocery — chocolate wafers were nowhere to be found. I got home and dove into google, immediately landing in the wonderfully awesome Smitten Kitchen. I'm so glad I did. Deb has made this simple recipe even more decadent and wonderful: hello homemade wafers and individual portions!

I have a food processor that is sadly too small to make this — and many other — recipes. Fear not, it is still doable. I will give directions for both techniques.

Chocolate Wafers
Adapted from Smitten Kitchen and Alice Medrich’s Pure Dessert

Makes 55 to 65 1 1/2-inch wafers.

1 1/2 c. all-purpose flour
3/4 c unsweetened cocoa powder
1 c. plus 2 Tb sugar
1/4 tsp salt
1/4 tsp baking soda
14 Tb (1 3/4 sticks) unsalted butter, slightly softened
3 Tb whole milk
1 tsp pure vanilla extract

By hand: Whisk together the flour, cocoa, sugar, salt, and baking soda in a large bowl. Cut butter into about 12 chunks and add them to the bowl. Cut the butter into the dry ingredients with a pastry cutter, two knives or your fingertips until formed into crumbs. Combine the milk and vanilla in a small cup. Add to the bowl and mix thoroughly with a wooden spoon until the mixture begins to form into a ball. Transfer the dough to a large cutting board and knead a few times to make sure it is evenly blended.

In food processor: Combine the flour, cocoa, sugar, salt, and baking soda in the bowl of a food processor and pulse a few times. Cut the butter into about 12 chunks and add them to the bowl. Pulse several times to mix thoroughly. Combine the milk and vanilla in a small cup. With the processor running, add the milk mixture and continue to process until the mixture clumps around the blade or the sides of the bowl. Transfer the dough to a large bowl or a cutting board and knead a few times to make sure it is evenly blended.

Form the dough into two logs each about 8 inches long and 1 1/2 inches in diameter. Wrap the log in wax paper or foil and refrigerate until firm, at least one hour, or until needed.

Position the racks in the upper and lower thirds of the oven and preheat to 350°F. Line the baking sheets with parchment paper. Cut the logs of dough into slices a scant 1/4-inch thick or thinner. (If you slice them as thin as you can to make them extra crispy and delicate, watch the baking time carefully. It will be less.) Place slices one inch apart on the parchment paper to allow room for them to spread. Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 12 to 15 minutes. The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate.

Cool the cookies on the baking sheets on racks, or slide the parchment onto racks to cool completely. These cookies may be stored in an airtight container for up to two weeks or be frozen for up to two months.

Note: These cookies should crisp as they cool. If they don’t, you’re not baking them long enough, says Medrich — in which case, return them to the oven to reheat and bake a little longer, then cool again.

Icebox Cupcakes
Much easier to eat than an entire cake, these cupcake sized treats are perfectly rich and chocolatey. The cream covered wafers soften up into a cake-like consistency when stored in the the refrigerator overnight.

As Deb at Smitten Kitchen says, the wafers are just a little too big for the average cupcake liner. Simply press down the sides a bit and you'll have no trouble. You could make the wafer a little smaller, but either way works just fine. This recipe makes about a dozen cupcakes, but this will vary depending on the size and thickness of your cookies, and the height of your stacks. Five apiece worked well for me.

1 batch of Chocolate Wafers (recipe above)
1 cup whipping cream
1 to 2 spoons of powdered sugar
1/2 teaspoon vanilla

Whip cream with a spoonful or two of powdered sugar and a dash of vanilla or any flavoring of your choice, until the whipped cream holds firm peaks. Spread about two teaspoons whipped cream between each cookie, to the edges, and stack them until you reach the height you’d like. If you spread whipped cream on top of the final cookie, you will end up with a softer lid — a good thing — though a brown cookie on top looks neater.

Set them in the fridge at least overnight or up to a day. The cookies will soften as they set, and become cake-like.