On Thursday I listed the things I love about summer. It was a long one and I still managed to miss a few sunny-charmers like: Burn Notice is back, beer can chicken, earthworms, Mila (my hound) dragging her ears around her kiddie pool, pulling a weed with the entire root attached, and frozen yogurt.
If you add these items to Thursdays items, I have 33 summer sweethearts. I know, 33, makes me something of a summer-minx, doesn’t it? Anyway, the reason I have been so quick to kiss and tell is so there is no doubt as to how true my devotion to summer is before I make this statement… I love almost everything about it.
There it is, it is out there: almost. Yes, I admit to hating on a few, a very few, summer-related things. The following compose the entire list: legs sticking to hot leather car seats, ants in mass quantities, sweat saturated work outs, thistles, mosquitos and frappucinos… sugary slurpee-like caffeinated creations served in a plastic cup.
But what is a perked-delight is an affogato: a scoop of vanilla ice cream with a shot of espresso poured over it. Another good brew is a plain iced cafe au lait. I am even thinking to add an idea from the brilliant Emmy Cooks to my list of summer-crushes: coffee ice cubes for a non-watery iced beverage. And a Mocha Shortbread Ganache sandwich is pretty refreshing when downed with a cold glass of milk.
So, if you’d like to have a summer fling with a sweet coffee bean, make these…
Mocha Shortbread Cookie with Chocolate Ganache
Adapted from My Baking Addiction
1 cup unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 teaspoon vanilla
2 teaspoons instant espresso granules
1 ¾ cups all-purpose flour
¼ cup cocoa powder
1/4 teaspoon salt
Preheat the oven to 300F.
In a mixing bowl, cream butter, sugars, vanilla and instant espresso granules. In a medium bowl, sift together the flour, cocoa powder and salt Gradually mix the flour mixture into the butter mixture until fully incorporated.
Cover bowl and refrigerate for one hour. On a lightly floured surface, roll out to ¼ inch thickness. Cut with floured 2-in. to 3-in. cookie cutters. (I used a fluted 2″). Place cookies 2 inches apart on parchment lined baking sheets. Place back in the fridge for 10 minutes and then bake for 18-20 minutes or until set. Remove to wire racks to cool. Once cookies are completely cooled, sandwich them together with your desired amount of ganache.
1/2 cup cream
1/2 cup semi-sweet chocolate, chopped (or be lazy and use chocolate chips like I did)
1/4 tsp instant espresso granules
Place chocolate in a heat-proof of bowl. Heat the cream and espresso in a saucepan over medium heat until almost boiling (do not let it boil or you will have a mess). Pour the hot cream over the chocolate and let stand for 1 minute and then stir until smooth. Place in the fridge for 10 minutes and stir, repeat until a good spreading consistency.