Cake AND Cookies = WIN!

I wanted something special for the teachers at the end of school this year. Cupcakes are awesome and more-than-awesome.. but what if it was a cupcake with a cookie on TOP?

EXCELLENCE!

And they came out so cute.



The final result was chocolate cake with vanilla frosting. The cookies were almond cookies with Alton Brown's "not" royal icing. I can't find the link though! So here it is.. I love this frosting, but you should definitely let it sit around for a little while before you use it. It's pretty slippery. We painted our cookies with a brush.

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring

DIRECTIONS

In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Cocoa Syrup and Alton Brown

Alton Brown is my new food hero. I wish I knew as much about food chemistry as he did. But unless Alton is talking, I have a feeling I would just glaze over and tune out.

But not only is he fascinating in a "Bill Nye" sort of way, he really knows what he's talking about. His cinnamon rolls are amazing and the whole house loves his cocoa syrup. Half of that cocoa syrup recipe makes two jelly jars' worth and is SO GOOD.



Alton Brown's Cocoa Syrup
Care of the Food Network
(I half this recipe, personally.)

1 1/2 cups water
3 cups sugar
1 1/2 cups Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons light corn syrup

Bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce until slightly thickened. Strain and cool to room temperature.

I pour it into jelly jars that I have around the house to cool off and store it in the fridge. It's good stuff!