…from the Perspectives’ Kitchen How you doin’? This is the perfect cookie for tailgating. It tastes little bit like the rich and fudgy version of a chocolate sheet cake found in New York bakeries, but a lot easier to bring to the party. Make sure to frost these cookies while both the cookies, and the frosting, are still warm, because the frosting sets up quickly! Top them chopped pecans and store them in airtight containers to maintain the freshness. But where did the custom of tailgating originate, you ask? The modern tailgate likely has its roots in college football, first played at College Field in New Brunswick, New Jersey, between Rutgers and Princeton in 1869. Local lore insist it was both a fine game and a fine party. The party and its basic elements, though, might have earlier origins. But it’s unlikely that covered wagons had tailgates. It may just be that with the advent of wooden-sided station wagons (known as woodies) in the 1930s, fans used the rear fold-down tailgates as seats or buffet tables. Thus, pregame partying was increasingly called “tailgating.” While some credit Yale sports information director Charley Loftus, it's not clear who, if anyone, coined the term or the practice. Tailgating is primarily an American or Canadian pre-game celebration, and it often involves consuming large amounts of alcoholic beverages while barbecuing and grilling food. Tailgate parties occur in the parking lots at stadiums and arenas, before and occasionally after games, festivals, and concerts. Prep time: 40 minutes Bake time: 10 minutes Ingredients For the cookies 1/4 cup semisweet chocolate chips (I prefer Guittard chocolate chips) 1-1/8 cups all-purpose flour 3 tablespoons unsweetened baking cocoa (I prefer Guittard cocoa powder) 1 teaspoon baking powder 1 teaspoon instant espresso powder (I prefer Medaglia D’oro) 1/4 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 cup softened unsalted butter 1/3 cup granulated sugar 1 large egg, room temperature 2 teaspoons vanilla extract 1/4 teaspoon almond extract 1/4 cup room temperature buttermilk For the chocolate frosting 5 tablespoons unsalted butter 5 tablespoons heavy cream 3 tablespoons unsweetened baking cocoa (I prefer Guittard cocoa powder) 1 teaspoon vanilla extract 1/8 teaspoon kosher salt 2 cups confectioner’s sugar Directions To make the cookies
The frosting can be reheated if it begins to set up too quickly. Simply place back on to low heat and whisk until it is a pourable consistency again. Additional heavy cream may be added to the frosting as well. Caution: too much cream will interfere with the frosting's set-up. Quip of the Day: “I think about this the closer we come to April 15th… Modern day slaves are not in chains; they are in debt to the federal government.” ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. #Baking #Cookies #LVR #RaidersNationa #TailgateCookies #FudgyChocolateCookies #Guittard #2022 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2022
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