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Espresso chocolate chip shortbread cookie recipe

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.

http://userealbutter.com/2008/09/25/espresso-chocolate-chip-shortbread-cookies-recipe/

Watermelon Lime Sorbet Slices A sweet and tangy watermelon lime sorbet is a great way to cool off in the summer. As a bonus, this recipe is frozen back in the watermelon rind and cut off into slices. It’s hot. The type of heat where when you step outside the door and your skin is wet before the door swings shut behind you. The Brownie That Will Change Your Life Let me start off by saying that viewer discretion is advised for today’s post. OK now with the story that preludes possibly the greatest brownie I have ever sunk my teeth in thus far in my life. Last Saturday Mrs. Zesty had a baby shower to attend and she was designated for a dessert/sweet treat for the girls. Last week was a bit of a zoo and I think I forgot about prepping this dessert until Friday afternoon at work. After work I did a quick scan for some ideas and came up with a chocolate caramel brownie.

alexandra's kitchen — recipes, photos, food Can you remember one-third cup? That’s really all you need to know in order to make this recipe: one-third cup olive oil, one-third cup white wine, one-third cup freshly grated Parmigiano Reggiano. Garlic and thyme are nice additions but optional. Just whisk everything together, season the chicken with salt and pepper, throw it in a 450ºF oven and you’re done. Crispy skins. Slice & Dice 6 Oct This dip might put me into rehab. It is so addicting. I couldn’t get a grip. A brownie by any other name… Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Want something I can enjoy within 5 minutes of its exit from the oven.

Correcting The World's Wrongs With Campfire Bananas - Home - Burgh Baby "What are you doing?" my husband asked. He was staring at me as if I had eighteen heads, each with 20 piercings and Mike Tyson-esque tattoos. "Making Campfire Bananas," I said. In my head, his question was quite possibly the dumbest one I had ever heard him ask.

Peanut Butter Cup Chocolate Cake Cheesecake Last week I got an email from a kind reader asking if I would consider developing a recipe for one of her favorite "factory-made" desserts. The minute I clicked the link she provided, I knew I wanted to make her cheesecake dreams come true. I had concerns about how this cake would translate to real world baking. No doubt it is mass-produced with industrial equipment since it is sold nationwide at a popular restaurant chain. I knew I would have to simplify each of the recipe's elements and keep the baking equipment simple. With its many layers, the recipe I came up with is time consuming, but it will not be difficult for the home baker to execute. The Best Broccoli of Your Life - The Amateur Gourmet November 10, 2008 | By Adam Roberts | 370 Comments [Hi, I'm Adam Roberts, The Amateur Gourmet. You're about to read the most popular post I've ever written in the ten year history of my blog. If you enjoy it, and want more posts like it, give me a follow on Twitter or Facebook. You won't regret it.

All Grown Up: Chicken Fingers for Adults - Food on Shine By David Sax for SAVEUR magazine. This article was first published in Saveur in Issue #141. Though upscale versions of childhood comfort foods-peanut butter and jelly, corn dogs, s'mores-have colonized restaurant menus, there's one glaring exception. Chicken fingers, the ubiquitous kids' entrée, get little respect. Related: Spaghetti 12 Different Ways » peanut butter pretzel bites « Two Tiny Kitchens Salty and sweet. Crunchy and melt-in-your-mouth. Peanut butter and chocolate. Red Velvet Cheesecake August 11, 2011 at 6:07 pm Red Velvet cake, a layer of cheesecake, and cream cheese frosting. August makes me think of peach skin against my lips, of yellowing grass, and inevitably of the coming school year. I remember exactly where I was last August – the kitchen. There were only a few weeks before I moved to Boston for college, and I went into a baking frenzy. In the mornings, I preheated the oven before I brushed my teeth, and I photographed enough desserts to keep the blog alive across the country.

Nutella Cinnamon Rolls May 10, 2011 | Print | E-mail | Filed under bread, nutella There are some days that I just lose my appetite. It might be because of my mood, or that nothing sounds good, or that I’m in a food rut again and need to spice things up a bit. When my appetite comes back though, what I’m inevitably craving is some sort of comfort food. Yesterday happened to be one of those days, and by the end of the day all I could think about was a warm cinnamon roll fresh from the oven. Fortunately, over the weekend I whipped up a batch of my go-to recipe…only this time, I halved the recipe so that I’d only get 3 pans of rolls instead of 6.

Basil & more Basil - Pesto Sauce & Italian Cooking ! In Italian cooking, basil is used quite often in pesto sauce and many other recipes. Pesto sauce was a mainstay at our house. My mother insisted on the classic Italian version which she made from scratch in season.

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