Chocolate Espresso Cookies | Petite Kitchenesse
Where did February go? What did I do? Apparently, I made coffee cake—that was a good idea. I joyfully stomped around in the giant puddles brought about by enormous mounds of snow melting in near-60° weather. Okay, enough about non-cookie-related topics. Look at them—all dressed up! Alright, now I’m done. Chocolate Espresso Cookies (adapted from Brown Eyed Baker) yield: around 3 dozen cookies 2⅔ cups (around 16 oz.) bittersweet chocolate, chopped4 tablespoons of butter, softened4 eggs1⅓ cups of granulated sugar1 teaspoon vanilla extract½ cup of all-purpose flour½ teaspoon baking powder1 tablespoon espresso1 cup semisweet or bittersweet chocolate chips Preheat over to 350°. Melt chocolate and butter in a double boiler, stirring occasionally, until a smooth mixture forms. Sift together flour, baking powder, and espresso. (Note: Your batter should be rather runny [like brownie batter]. Drop tablespoons of batter on to your parchment paper–lined cookie sheet.
Cheesecake Stuffed Strawberries |
Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat! Can I just say that I have died and gone to heaven. Making up the filling was a breeze too. Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese – softened 3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc. ) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry. Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. You could also drizzle or dip strawberries in chocolate if desired. Enjoy!!! I stored my stuffed strawberries in the fridge although I find they taste best the day,or second after, they are made.
All about our coffee, subscriptions, and online ordering | Hands-On Coffee Roasters
These large Supremo beans produce a classic Colombian brew that is mild and very well-balanced. Despite it's mildness there is still a caramel sweetness, silky smooth mouth-feel and minimal bitterness. This is a great all-rounder of a coffee, good for drinking at any time and great with food. Our roaster is sure he can detect tobacco undertones in there too, so he's planning on trying together with a Cuban cigar! This Supremo should not be confused with other cheaper Colombian beans......Great as a filter coffee, interesting as a sweet tasting espresso. Brazil, Fazenda Aliança Altitude: 800-1000m Location: Mogiana region, Brazil Preparation: Pulped Natural Varietal: Catuaí Certification: Rainforest Alliance The Brazil Fazenda Aliança is well-balanced, smooth chocolaty with notes of rum raisin and praline. The Kernow Karma started by sourcing the beans from the women's Cecanor cooperative in the Lambayeque region of Peru. The beans are wet processed and sun-dried.
Drunken Coffee Jello Squares
OK, kids: This is coffee. In solid form. It’s been sweetened with condensed milk and booze-ified with a healthy dose of Kahlua—then rubberized into a blissful, cocktail-hour finger food thanks to the magic of gelatin. (If you know me, you know how much I love coffee, so you can imagine how excited I was when I came across the recipe.) Now, you have to like Jello, or Jello-like food, for this to work. Huge thanks to The Food Librarian for sharing their deliciousness. (If you haven’t checked out the Food Librarian’s blog, you should. So, years ago, I had several meals that ended with Classic American Jello Mold Torture. This is not that jello. This jello is the short and stout cousin of Vietnamese iced coffee, that fabulous concoction of espresso and condensed milk. This is jello that you could serve to your foodie friends. This stuff is silly. The short version of the recipe goes like this Bloom the gelatin (i.e. mix it together with water) for about 10 minutes. That’s it. Brew the coffee
Popsicles!
Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted.
Oven-Baked Caramel French Toast
This Mother’s Day, treat your mom to a special brunch… Make her this delicious french toast! Personally, this is a very special Mother’s Day for me, since I am now the proud mother of both a son and a daughter. My little girl will be 3 weeks old this Saturday, the 7th. She is quite precious, and I am loving every second of being a mother of two! I made this for my mom when she recently visited a few weeks ago after the birth of my daughter. Begin by making the caramel layer… It’s simple: sugar and butter. Next, slice up your french bread. Now that you know how many slices will fit, pour the caramel into the dish. The egg mixture can be combined by hand with a whisk, but it’s so simple to put everything in a blender. Chill the bread in the refrigerator overnight. Let it sit on the counter while you preheat the oven, and then bake until the bread gets to be light golden brown. Flip a piece of toast over onto a plate so the caramel is on top, and serve while hot! Caramel Sauce 1/2 cup butter
The Infamous Jacques Torres Chocolate Chip Cookies
Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Chocolate! These are a chocolate chip cookie of another color, that’s for sure. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Author: The Crepes of Wrath Prep time: Cook time:
Damn thy Disposable
Coffee is a wonderful thing. But it takes a vast amount of resources to bring us our daily cup(s). The least we can do is try to minimize that impact. For the last year, I’ve been trying to find the best travel cup for my coffee. So I partnered with the Mug Users Guild to bring DCILY fans a reusable cup that works great, looks great and lets the world know how you feel about all those paper cups. The 8oz (black) is my favorite and holds the perfect amount for an AeroPress on the go. While a KeepCup isn’t the same as drinking from a ceramic or glass mug, the taste differences are more of a perception than a reality and the rounded design of the lids make drinking from them far more enjoyable than a standard disposable one. The DCILY KeepCups are limited, so get them while you can! Order one from the DCILY merch store.
