Espresso chocolate chip shortbread cookie recipe. Recipe: espresso chocolate chip shortbread What new views through the lens?
I went leaf hunting today and found… tall trees leftover snow on the mountains the big kahuna The rest of the sampler from today’s jaunt is on the photo blog. Right, so the title of today’s post should read “to the dogs(‘ sitters)”. Espresso to batter mini chocolate chips Of course, I don’t want any hard feelings to be taken out on my girl.
Everyone likes some dough roll it out I have made one hundred million billion of these cookies to date. Measure the slices slap it on a baking sheet and go I made a double batch of these today. This cookie will solve our energy crisis Espresso Chocolate Chip Shortbread[print recipe]from Smitten Kitchen *Note: I didn’t follow all of the instructions in Deb’s version because I am a lazy bum. Dissolve espresso powder in boiling water. Grilled S'more Brownie. How to Make Brownie in a Mug. Julia Child's Mousse au Chocolat. I'm sure I have to be the thousand and eleventy-ninth person to blog about Julia Child since the movie came out.
I don't care. She was special, and I want to say that here. I think it was her authenticity, both in her recipes and in her daily life that has endeared her to so many. Today I'm making her Chocolate Mousse, and speaking of authenticity, this is the real deal. This recipe uses no heavy whipping cream. If you're going to make a killer chocolate mousse, then you'll need some killer chocolate. In a glass bowl, break the chocolate into smaller pieces, add butter and strongly brewed coffee to the mixture. Prepare an ice water bath in a large bowl and set aside. In another glass bowl, combine the egg yolks, 2/3 cup of sugar, rum and water. You'll know the yolk mixture is ready when it lightens and sugar has completely dissolved.
Now it's time for the chocolate mixture to meet the yolk mixture. Your mixture should look a bit like this. Baked Hot Chocolate. Remember when you were a kid and you would be outside in the snow for hours, sledding and making snow angels and generally clowning around until your mittens were caked with snow, and you couldn’t feel your ears, and there was melted snow in your snow boots?
And you would go inside and by the time you had peeled off your snowsuit and your damp socks and your hat with the pom-poms and your hair was wild with static electricity and your nose was bright pink and you were out of breath from dragging the sled up the hill 500 times and screaming with excitement all the way down, your mama had a cup of hot chocolate with marshmallows melting on top all ready for you? Yep, I remember that. So, what if you could recreate that perfect cup of hot chocolate, but instead of finding hot cocoa under the marshmallows, you spooned up a perfect bite of warm, slightly creamy chocolate cake instead?
Decadent Chocolate Cheesecake. Warning: do not attempt to view, make or devour this recipe if you do not like chocolate.
A lot of chocolate. Copious amounts of deep, dark chocolate. Including a buttery chocolate crust topped with a luscious, creamy, rich cheesecake layer, topped again with a silky, dreamy dark chocolate ganache and topped finally with whimsical chocolate curls. Death by chocolate. And what a way to go. One Year Ago: Chicken Corn ChowderTwo Years Ago: Pumpkin Apple Spice Muffins Decadent Chocolate Cheesecake Note: This cheesecake needs to be chilled overnight so plan ahead! Ingredients Crust: 9-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams) 1 tablespoon sugar 6 tablespoons butter, melted Filling: Topping: 3/4 cup whipping cream 6 ounces semisweet or bittersweet chocolate, chopped 1 tablespoon sugar Chocolate curls for garnish (I use this method) Directions For crust: Preheat the oven to 350°F.
Printed from Mel's Kitchen Cafe (www.melskitchencafe.com)