Wednesday, February 5, 2014

Frosted Mocha Drops

You ever have this super special family recipe that no one else knows and you have to guard it with your life?  Even when close friends ask for the recipe, you have to tell them that you can't share.  Sorry, not sorry.
Well, I am going to break the rule and share the recipe for these frosted mocha drops with you even though it's a very special, secret, Flinn family recipe handed down from my Grandma.  And who knows who gave her the recipe.

Well, I didn't.  Until the day that I did.

One day I was flipping through my Better Homes & Gardens cookbook (the checkered one that everyone has), and I found the exact. same. recipe.  It's not a secret.  It's not even all that special (besides in flavor).  And learning about this little bit of deception made me really wonder which other recipes "from Grandma Flinn" were really just taken out of a cookbook or a newspaper clipping.
Maybe it's better to just push it out of my memory, pretend like my Grandma was a genius in the kitchen, and not look too closely in cookbooks anymore.  No one wants to view their loved ones as liars, but let's be real, every liar's got a family too!


FROSTED MOCHA DROPS
Recipe from Grandma Flinn a.k.a. Better Homes & Gardens
1/2 c. butter
2 oz. unsweetened chocolate
1 c. brown sugar
1 egg
1 tsp. vanilla
1/2 c. buttermilk
1 c. semi-sweet chocolate chips
1 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped pecans (or walnuts)
For the Mocha Frosting:
1/4 c. butter
2 Tbsp. cocoa powder
2 tsp. instant coffee
dash salt
2 1/2 c. powdered sugar
1 1/2 tsp. vanilla
~3 Tbsp. milk (+/- for right consistency)

1.  Melt shortening and unsweetened chocolate in a medium saucepan.  Cool for 10 minutes.

2.  Stir brown sugar into the chocolate.  Beat in egg, vanilla, and buttermilk.

3.  Sift together dry ingredients and add to chocolate.  Stir in nuts and chocolate chips.

4.  Bake on ungreased cookie sheet at 375˚ for 10 minutes.

5.  While cookies are baking, prepare frosting.  Beat together butter, cocoa powder, instant coffee and salt.  Add powdered sugar, vanilla and enough milk for spreading consistency.

6.  After cookies have cooled, frost with the mocha frosting.

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