It seems I had disappeared for a few days. Or rather, this website did. There was some sort of massive DDoS attack on Typepad and all of the blogs went kablooey, but we're back now. (Did that sentence lead you to believe that I have any idea what DDoS is? Because I don't.)
Anyway, now that I'm back in business I can tell you about my latest and certainly one of my greatest achievements in the category of dessert. It is a giant cookie cake. Which is both a giant cake made of cookies and a cake made of giant cookies. So the name works on two levels.
Here is the photo from the post where I found the recipe on Big Girls, Small Kitchen:
YUM, right? The process looked pretty straightforward and yet I was kind of convinced that mine would be a total failure. Which may explain why I didn't take any pictures of the process of making it. Or maybe it's just that I don't plan ahead and consider what might make for good blog material. One of the two.
Basically, you end up with a batter that's somewhere between a cookie dough and cake batter. One cup at a time, you spread the batter into a circle that you use a ruler to measure as being eight inches. Or maybe you hold your eight inch pie pan over it and say, "Eh, close enough". (Yes, your cookies may end up being a bit shy of eight inches and a tad bit unevenly sized, but this will leave you enough dough to get a sixth, smaller but still quite large cookie out of the leftovers. That you will eat all on its own before you ever get around to frosting the cake. More on that later.) Bake giant cookie. Remove to a cooling rack. Repeat.
Then, what you're supposed to do is make some cream cheese frosting and put it between your giant cookie layers. Except WHY ON EARTH would you do that when there's such a thing as chocolate buttercream? Sure, I love cream cheese. And I do love frosting. But put those two things together and I guess you can put it on some carrot cake or red velvet if it floats your boat, but then I don't care very much about either of those desserts anyway. Sure, here it's intended to cut the sweetness of the cookies, but you can do that much more awesomely by using dark chocolate chips in your cookies.
The chocolate buttercream recipe you want to use is here. It makes pretty much the ideal amount for your giant cookie cake and is nice and thick to hold your layers together. I followed the advice to use the 1 tsp of almond extract instead of 2 tsp of vanilla extract. While I do think it's an excellent substitution, I found it just a little bit overpowering and next time will go with 1/2 tsp instead.
Let's say something comes up though and after baking your giant cookies, you discover that you no longer need the cookie cake to be ready on a quickly approaching day. Like, for instance, maybe your husband is getting home from being out to sea. He's supposed to come in on Friday, so you bake your giant cookies on Wednesday, intending to frost them on Thursday so the whole thing will be a nice Welcome Home and Also Happy Belated Birthday! surprise for him. But then a ferry sinks in Korea and his ship diverts to help and nobody has any idea of how long they'll be staying. Hypothetically.
The good news is that your giant cookies freeze beautifully. I wrapped each of mine in saranwrap and put them in two big freezer bags. Then I ate the extra giant cookie. Over the next few days, Internet, not all in one sitting. I'm not some sort of, I don't know, monster who just maniacally devours cookies.
Then, should you find out a week later that your husband is coming home (no, for real this time) the very next day, you can just take your cookies out of the freezer to defrost, make your chocolate buttercream, frost it all up, realize you don't have a container big enough to hold it, wrap the whole thing in saranwrap, and stick it in the fridge to set.
The next day, have a leisurely lunch with your husband outside on the patio since he's been sunshine and fresh air-deprived. Go to dragonboat practice, however reluctantly, and upon your return, take the giant cookie cake out of the fridge to warm up a bit for ease of cutting. Go shower off the Eau de East China Sea. Eat dinner (baked falafel you made the night before for ease of reheating and because the meal would feature the tomatoes you recently harvested from your husband's garden) and then unwrap your giant cookie cake. Hear your husband ask "What is THAT?!?" with a somewhat Cookie Monster-ish smile on his face.
Make him cut it.
Be happy! You've got your man back and still, a few days later, over half a giant cookie cake. You're staring down a pretty good weekend, aren't you?