Cakes / Volare and the Vendettas

The Mumsy Page

At last....

Sorry, folks for taking so long to finish the Secret Chocolate Chip Cookie Recipe.
I have no excuse - except that I seem to have been making rather a lot of them
in the past year.

So here it is - Miss Volare's Overindulgent Cookie Cream Filling

There are no specific quantities for this - just mix and match until you have the taste you like best.

Melt a bar - or so - of milk or plain chocolate (according to preference) until it's soft, then add around 4oz of butter. melt the two together 'til they are liquid. Now add sifted icing sugar, and whisk together til they form a stiff paste. Add a little milk, then beat with brandy/whisky/any alcohol you like until it's light and fluffy. Use to top Miss Volare's Chocolate Cake, Miss V's Triple Choc Cookies or anything else you can imagine (don't go for cheap laughs - or, on second thoughts, do - though you might add a little more alcohol if you're going to use it for THAT purpose....)

Miss Volare’s Recipe of the Month: Triple chocolate cookies

I always make these bickkies when we’re going to record or if we have a long distance to travel to a gig. I find it works for me…

INGREDIENTS
8oz butter (don’t cheat by using margarine – it’s not the same…)
4oz vanilla sugar (make this by storing a vanilla pod in a jar of caster sugar)

8oz self-raising flour (or plain flour plus baking powder if you can be arsed)
2oz cocoa (NOT drinking chocolate, okay?)
Plain chocolate drops – (I use a medium bag, but don’t be held back by tradition)
Optional – one dessertpoon chocolate extract (expensive, but – hey…) If you do use this you may need a little more flour.

METHOD
Beat butter and sugar ‘til pale cream in colour. Add extract if using, then sift flour and cocoa into the mix. Beat together, gradually adding choc-drops. Roll the mixture into marble-sized balls, then flatten with a fork dipped in cold water. Bake at 190 degrees/gas mark 5 for about 12 mins. When removed from oven, leave for about 5 mins before transferring to a cooling rack. Sandwich together with Miss Volare’s special chocolate cream frosting (aha, you’ll have to wait ‘til next month for that one….) Keep the guys happy (especially Rob) – book them into lots of gigs so that they keep on getting those chockie bickies…

The Mumsy Page At last.... Sorry, folks for taking so long to finish the Secret Chocolate Chip Cookie Recipe. I have no excuse - except that I seem to have been making rather a lot of them in the past year. So here it is - Miss Volare's Overindulgent Cookie Cream Filling There are no specific quantities for this - just mix and match until you have the taste you like best. Melt a bar - or so - of milk or plain chocolate (according to preference) until it's soft, then add around 4oz of butter. melt the two together 'til they are liquid. Now add sifted icing sugar, and whisk together til they form a stiff paste. Add a little milk, then beat with brandy/whisky/any alcohol you like until it's light and fluffy. Use to top Miss Volare's Chocolate Cake, Miss V's Triple Choc Cookies or anything else you can imagine (don't go for cheap laughs - or, on second thoughts, do - though you might add a little more alcohol if you're going to use it for THAT purpose....)
Miss Volare’s Recipe of the Month: Triple chocolate cookies

	I always make these bickkies when we’re going to record or if we have a long distance to travel to a gig. I find it works for me…
INGREDIENTS 8oz butter (don’t cheat by using margarine – it’s not the same…) 4oz vanilla sugar (make this by storing a vanilla pod in a jar of caster sugar)
8oz self-raising flour (or plain flour plus baking powder if you can be arsed) 2oz cocoa (NOT drinking chocolate, okay?) Plain chocolate drops – (I use a medium bag, but don’t be held back by tradition) Optional – one dessertpoon chocolate extract (expensive, but – hey…) If you do use this you may need a little more flour.
METHOD Beat butter and sugar ‘til pale cream in colour. Add extract if using, then sift flour and cocoa into the mix. Beat together, gradually adding choc-drops. Roll the mixture into marble-sized balls, then flatten with a fork dipped in cold water. Bake at 190 degrees/gas mark 5 for about 12 mins. When removed from oven, leave for about 5 mins before transferring to a cooling rack. Sandwich together with Miss Volare’s special chocolate cream frosting (aha, you’ll have to wait ‘til next month for that one….) Keep the guys happy (especially Rob) – book them into lots of gigs so that they keep on getting those chockie bickies…
©Volare and the Vendettas 2000