Eating blueberry maple tea cake in play land

I am not super creative with Lego. I can only pound play-dough into shapes for so long. I think Elmo referring to himself solely in the third person is kind of annoying. I tire of driving cars off coffee tables quickly. I do not like ‘rounders’ which is basically like tag on a jungle gym…. with your eyes closed. I, basically, do not rule play land.

This is not to say I don’t like little kids. I love them. I actually spend quite a lot of time with them. My best friend, her two darlings and I have a standing weekly date. Another friend’s princess who (much to my delight) wears dresses every day has invited me to come by. We have a certain curly-haired ‘little man’ back in our lives from a year spent away. My husband recently had a KFC date with a sassy 6-year-old which her mother and I were invited to join.  My friend’s imaginative son welcomes us into church on Sunday mornings alongside his Papa, the pastor, with little pieces of advice like: “wear your seat belt.” And there is, of course, my enthusiastic little sister who I hang out with every Thursday.

I tell you all this to prove that I do like little kids. I delight in them. I do not rule kid play land because I am not particularly partial to doing “kid” things. Let’s just say that I am not the cool aunt who comes by with a trunk full of water guns, food coloring and a bag of candy.  First, I don’t really love running around screaming. Second, ruining my clothes with colored water sounds like a bad time and three, I think kids are completely wacky when they eat candy and I prefer to leave them to their mother’s when they succumb to the sugar craze.

The women I know, who have kids, do rule play land. They also rule snack land, whipping gold fish and raisins out of their purses at the just the right time. And let’s not forget, they rule nap land, manners land, sick kid land, discipline land and snuggle land – they rule the kingdom of kids, period.

I do not. I prefer to do calmer, less cool things, like read and walk and bake and eat. Lucky for me the kids I know like these things, at times, too.

My favorite dimpled little guy and I made chocolate chip cookies one afternoon. I had all the ingredients measured out, thus ready for the best part – the stirring part. So, I pulled a stool to the counter, lifted him giggling, high in the sky and brought him back down to land on it, made sure his little feet were steady and handed him a spoon.

He was ready. I was ready. He was smiling. I was smiling. He turned to me and did not say “Oh Beff, I love stirring,” nor did he say “Oh Beff, I love cookies.” No, what he did say was: “Oh Beff, I love standing on a stool.” Darn it, the enthusiasm with which that sentence settled into my ears let me know that his mama would never (has never) stood him on a stool. But at this point, the damage was done – I had corrupted the stool, no longer was it a place for bums to sit on, but also a place for feet to stand on, oops. The damage was already done, so we stayed the stirring course and made cookie dough. And when he handed me the spoon, saying it was now my turn, he looked at me as I stirred and said “you are doing a good job, Beff.” Whew, I may have undermined a feet on furniture rule, I may not rule play land, I may be the only person who despises Elmo, but I can stir and I do it best with help from a sweet little guy giving compliments even if he is standing on a stool.

This cake was made with the help of that little blonde princess I mentioned earlier; the dear who wears dresses every day and so sweetly, calls me Miss Beth. She’s sort of a pro. You can tell she bakes with her mama. She was pouring in ingredients, stirring them together, folding in the berries and even managed to eat a couple of the blueberries as we worked, a girl after my own heart… Who doesn’t want to eat a little of the batter or the berries as they work?

We chose to make this cake in particular because her lovely mother, who helped me a whole lot with all these photos (and given me so much photo advice), cannot eat sugar. So she had the cake without the glaze and declared it “so good” and I had it with the glaze and thought it divine. And, what did the princess think? She gobbled it up and wanted more.

Blueberry Maple Tea Cake
Adapted slightly from Cookie + Kate

Cake

3/4 cup plus 2 Tbsp pastry flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
2/3 cup real maple syrup
1 large egg, lightly beaten
1/2 cup milk
5 Tbsp unsalted butter, melted
1 cup fresh blueberries

Preheat the oven to 400 degrees. Lightly grease an 8-inch square pan.
In a large bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon.
In a medium bowl, whisk together the maple syrup, egg, milk and melted butter. Pour the wet mixture into the dry mixture and mix just until combined. Gently fold in the blueberries. Pour the battered into your prepared pan and bake for about 23 to 26 minutes, until the cake is golden brown and a toothpick inserted into the middle comes out clean.

Maple Glaze

3 Tbsp real maple syrup
3 Tbsp unsalted butter
pinch sea salt
1/4 cup powdered sugar

While the cake is cooling, make the glaze. In a small saucepan over medium heat, melt the butter. Add the maple syrup and salt, then stir in the powdered sugar. Cook until the sugar is completely dissolved, stirring constantly. Pour the warm glaze over the cake and use a pastry brush to distribute the glaze evenly. Or if you have those who would prefer it without, cut the cake into pieces and pour glaze over individual slices. Let the cake cool completely.

Enjoy xo

 

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Simple summer moments and peanut butter cookies

The sun is out. There is a breeze. I am sitting on my front porch watching people walk by with their dogs and play with their kids. My Mila is sleeping with her 7 legged spider named Harry under her chin (8th leg was lost in a rowdy game of tug-of-war) next to me. My house is clean. My laundry is done. My gardens are weeded. My dog is walked. My work out it done. My flowers are watered. My hair is washed. It is a perfect sort of front porch in the summer moment. I mean, if someone were to burst out in song and dance routine, I could be on a movie set. It is that sort of idyllic right now.

I am embracing this moment and sharing it with you now because I know it needs to be captured before it’s gone. I am not a Debbie Downer or anything, but if a certain mastiff walks by Mila is going to jump up to bark her greeting or if the 4 glasses of sparkling water I downed this morning catch up with my pint-sized bladder I will have to hit the loo… or if someone starts up a bobcat and proceeds to reverse with the beep beep beep safety signal blaring, it will be over… which is what has just happened. Ah well, it is still summer and it still a good place to sit and it is still a pleasure to be here.

To be here sharing the easiest and best PB Cookie recipe ever. It is so good that it made the cut for my husband’s birthday party dessert tray. It is so simple, I could make it today and it would be barely put a bump in my front porch moment. And it fits nicely into my check phrase… Because there is no butter or flour, I can have peanut butter.

Peanut Butter Cookies
From One Smart Cookie by Julie VanRosendaal

1 1/2 cups natural (unsweetened) peanut butter
1/2 cup packed brown sugar
1/2 cup sugar
1 egg white

Preheat the oven to 350F.
Mix all the ingredients together until smooth. Scoop out small balls of dough and roll them into balls. Place on an ungreased cookie sheet. With the back of a fork, press down on each ball slightly. Bake for 12 minutes, until a golden brown on the edges. If you want to add a little sparkle, as soon as they come out of the oven, sprinkle each cookie with a little sugar. Allow to cool slightly on the baking pan, for about 5 minutes before removing to a wire rack to cool completely.

Enjoy xo

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For my man… twix bars made at home

Every year, to celebrate my husband’s birthday we have a party in our back yard. It is our summer thing. Every year, I sort of work to make this party my gift to him. I cook, bake, chop, chill, marinate, clean, decorate and generally go a little overboard on everything.

But he’s my man and he deserves to be spoiled. He certainly spoils me the rest of the year. Every night, every single night, he scratches my back and plays with my hair. He tolerates my unwillingness to watch his beloved foreign language action films and let’s me instead toss on Modern Family. He inevitably lets me choose our vacation spots… honeymoon in Colombia likely wasn’t his first pick but we found ourselves drinking the night away in Bogota anyway. He picks me up off the kitchen floor when a baking day has gone terribly wrong and makes midnight runs to Safeway for the lemons that will save the day. He calls me beautiful even when some horrible rash threatens to swallow my eye. He lets me keep my childhood teddy, aptly named Bear, in our bedroom… although he does at times threaten to feed him to the dog. He embraces a house in which only one room is not painted a shade from my palette of white even though he loves color.  He eats carb-less dinners when I am on a get-skinny kick… and then sneaks crackers only after I have left the kitchen. He makes, what he considers to be an epic journey (30 minutes), to my hometown every Sunday to visit my family. And perhaps, as the cherry on top of  this spoiled-wife sundae, he has moved to a non-west end neighbour hood… just for me. Gasp, where we live is considered ‘central’ and thus outside the zone of ‘west end’ which he and all his friends adore with a cult-like fervor.

So yes, for the rooms painted white, for the furry creatures named Bear, for he nightly back scratches, and for the abandonment of the west, he deserves an excellent party for his 32nd birthday. This year, I wanted to make all of his favorite desserts, which is tough since he basically always asks for apple crisp. So, to mix that up a bit, I made apple pie lollipops. He occasionally asks for cookies with pb, so those were there too. And two weeks ago, he tried a bar from a local bakery that he declared “unbelievable” so I set out to make that too and ended up with a twist on a twix.

Later this week, I will blog the peanut butter cookies that are both divine and low-fat in the same bite. I won’t blog the apple pie lollipops yet though, they are win for the fun factor, but they only taste good not great… just a little too high on the crust to filling ratio. Today I am going to provide the twix bar recipe which I have adapted from the one found on the lovely Not Without Salt. These are, if I may steal the word from Ben’s mouth: “unbelievable.”

twix bars

Shortbread

6 Tbsp unsalted butter, softened
1/8 cup sugar
1 cup cake flour
1/4 teaspoon salt
1 Tbsp ground rice (rice buzzed in a food processor until it is able to pass through a fine sieve to remove chunks)*

Preheat the oven to 350°F. Spray a 8-X-8-inch baking pan with pan  spray and line with parchment paper. Spray the parchment.

In a large bowl  cream the butter and sugar until fluffy. Gradually add the flour, ground  rice and salt and allow the dough to come together. The dough will be crumbly but should hold together when you press it between your fingers.

Press the dough evenly into the bottom of  the baking pan. Place in the oven and bake for 10 minutes. Rotate the pan and bake for another 10 minutes, until a  deep golden brown. Remove from the oven and allow to cool on a rack to room temperature.

*Not Without Salt explains the addition of rice: It’s not the same as rice flour because you want to have a little bit of texture. The purpose of the rice is to give the base of this cookie a unique crunch that remarkably resembles the store-bought Twix. This can be omitted without drastically changing the finished product but I really love the texture it gives.

Caramel

1 cup sugar
1/3  cup corn syrup
1/4 cup water
1/2 tsp fresh lemon juice
1/2 cup heavy cream
1/2 cup sweetened condensed milk
1/2 tsp vanilla
1/4 teaspoon sea salt plus more for sprinkling over the caramel layer

Combine the sugar, golden syrup, water, and  lemon juice in a large saucepan. Remove any sugar crystals from the sides of the pan by wiping down the sides with water. You can use your hand or a pastry brush. Place the pot on medium-high heat and bring to a boil.  Do not stir from this point  on.

When the sugar syrup starts to turn golden brown at approximately 300F, remove the pan  from the heat and let it sit for 1 minute, or until the bubbles subside.  Carefully whisk in the heavy cream. Stir until smooth (I had to place mine over the heat to smooth out a few chunks), then whisk in  the condensed milk and vanilla. Add the salt. Whisk until smooth.

Return the pan to the heat and stir constantly over medium heat  until the caramel reaches 240°F. Remove from the heat and pour over the  shortbread. While the caramel is warm sprinkle the surface with the best quality salt you have. I used Maldon sea salt.

Allow to set. This will take about 2 hours.

Chocolate Glaze

4 oz semisweet chocolate, finely chopped
1 Tbsp butter

Melt the chocolate and butter in the microwave. Melt it slowly – in 30 second intervals. Stir well after each interval.

Once completely melted pour over the caramel.  Using an offset spatula, smooth the chocolate in a nice even layer.

Place in the refrigerator to set. They cut best with a knife run under hot water when chilled.

Enjoy xo

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Chocolate Coffee Squares for Man Night

Man Night: hot coals for grill, chicken wings for sustenance, beers for drink, backgammon for blood, campfire for spirit and sweets for support. I fully back the man-evening. I love that my husband has great friends with whom he loves to cook, talk, play ‘gammon, watch sport and burn stuff.

Men are so different from us. They see, experience and manage life so uniquely from women. They can insult your new white pants in one sentence and roll onto the NHL draft in the next, no harm no foul.  I love the men I know for all this statement implies: they are candid, honest, direct, quick to move on, and clever. If this were women, there would be no roll, what there would be is: harm and foul and tears. So men, need man nights, to be carefree, to eat chicken wings, to throw the bones into a bush not the garbage, to roll on. And then, come home, smelling like campfire and relaxation, to us girls; and while, we may dwell and cry (occasionally) and lack manly candor, we certainly do make life sweeter.

So, on the sweet note, I was involved in man-night in two very small ways… 1) to drop off my man and 2) to provide the sweets. The only direction I was given was “something  you can eat with your hands from a Tupperware container.”  For quick and simple tasty low-fat versions of the classics, I head for One Smart Cookie.  Julie did not let me down, I found this gem, adapted it ever so slightly and whipped up these man-approved Tupperware-friendly blondies.

My mantra for these goes like: because these are for the boys, I can add a bunch more chocolate chips.

All that remained in the Tupperware was crumbs…

Coffee & Chocolate Squares

1/4 cup butter
1 cup packed brown sugar
1 Tbsp instant espresso granules
1 egg
1 egg white
1 1/2 tsp vanilla
1 cup flour
1 tsp baking powder
generous pinch of salt
1/2 cup semi-sweet chocolate chips (plus a handful extra to sprinkle on top if you are so inclined)

Preheat oven to 350F. Spray a square 8×8 pan with non-stick spray.
Combine the butter, sugar and espresso in a small saucepan over medium heat. Heat, stirring, until smooth. Remove from heat and place in a medium bowl. Give it 3-4 minutes to cool a little, stirring occasionally. Add egg, egg white and vanilla, stir until smooth. In a separate bowl combine the flour, baking powder and salt, stir to combine. Sprinkle the flour mixture over the wet ingredients and stir by hand until it comes together. Add the 1/2 cup of chocolate chips. Stir until it just comes together. Pour into the prepared pan. If you are feeling a little indulgent, sprinkle a handful of chocolate chips over the top. Bake for 22-25 minutes, until the edges are lightly brown and pulling away from the sides of the pan. Cool completely on a wire rack, cut into squares, place in a Tupperware and hand them over to be man-handled (devoured).

Enjoy xo

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Hazelnut Sugar Cookie Heroes Swoop in to Save the Day

It didn’t start out as a hangover-cure-cookie, it just worked out that way. To understand how it came to be said cure, here are the pieces of Friday night: a birthday party… a cookie gift… a campfire… a bottle of wine, may be more, for sure more… a hash-brown casserole eaten directly out of the fridge by one, then two, then three girls wielding forks at 1am… a 2am night-cap… a 3am ‘serious talk’… a 4am bedtime.

Which means, the next piece comes up with the sun… Saturday morning. She was ok when she first woke up… and then it started to spiral… (and no, I am not referring to “she” as code for “me”, actually a friend). Luckily there are heroes that swoop in to rescue Saturdays like these. Heroes that, sometimes, look like these….

What is it about these bad food Batmans that seems to cure the ‘day after’? For me, my caped crusaders are chocolate milk and cheese toast. I did a poll of my girlfriends, and here are their hangover-superheroes: vegetable thins with peanut butter, burger, fries, soup, Kraft Dinner, chestnut mousse, Mr. Noodles, and this cookie all save the day.

Not one of these ladies call on an apple or a cup of cottage cheese in their time of need. It seems at odds with what should be. You have been bad to your body so you should now be good, but no, it wants more unhealthy action. And, you are rewarded for this backward behaviour with a cure: you feel lighter, you feel energized, you feel like crawling out of your hole. It’s a mystery, but thanks to the bad food heroes, we all live to bake / garden / work / camp / dance another day.

Anyway, as I said, I did not start out this little baking expedition to create the Wonder-Woman-hangover-cookie, even though I am glad it hooked a girl up. I started out wanting to make a slight variation on a cookie I baked last week, but wanted to stick with my new balanced baking mantra: “because I use (healthier method), I can add (naughtier ingredient)”. It required a little mental journey to get there, I started at my mocha shortbread sandwiches, but knew I wanted them to be more hazelnut and less mocha. I then played with the ratios and used One Smart Cookie as a guide to lowering the fat and ended up here, with these… Hazelnut Sugar Cookies with Nutella. Victory, the rule holds true: because I cut the butter from 1 cup to 1/4, I can have nutella.

Hazelnut Sugar Cookies

1/4 cup butter
1 Tbsp canola oil
1/2 cup brown sugar
1/4 cup sugar
1 egg
2 tsp vanilla
1 1/3 cups flour
1/3 cup ground hazelnuts
1 tsp baking powder
1/4 tsp salt

Nutella

With a mixer, beat the butter, oil and sugars until light and a little fluffy. Add the vanilla and the egg, beat until smooth. In a separate bowl, combine the flour, hazelnuts, baking powder and salt. Stir to combine. Add the dry ingredients to the wet and stir to combine (either by hand or on the lowest setting of your stand alone mixer with the paddle attachment). Once it comes together into a soft dough, make it into a disc, wrap in plastic and place in the fridge for 45 min – 1 hour.
Preheat the oven to 325F.
Lightly dust the counter with a flour and sugar mixture and roll the dough to 1/4 inch thick. Using a 2″ fluted (or plain) cookie cutter cut all the dough and place on a parchment lined cookie sheet. If you wish, remove the centres from half of the cookies with a smaller cookie cutter. Also bake the cut out pieces for pint-sized snacks. Bake for 11-13 minutes or until edges are set. Transfer to a wire rack to cool.

Assembly
Spread a little nutella on the bottom cookies (the full cookies) and sandwich with the top cookies (the ones missing their middles). They will end up looking like chocolate linzer cookies. Place in the fridge to set. Remove 30 minutes before serving.

Enjoy xo

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Suit up for a chilled hazelnut chocolate tart

Suits. It is clever. It is amusing. It is sexy. It is summer guilty pleasure television at it its finest. In case you are wondering what it is all about, here’s the low down… Harvey: charming-slickster-law-shark who says things like “I’m against having emotions, I’m not against using them”. Mike: loveable-college-drop-out-genius-pretend-lawyer, works for (dotes on) Harvey. Rachel: pencil-skirt-curves meets brainy-para-legal, crushing on Mike. Jessica: managing partner of the firm who keeps the boys in line with her crushing come backs and razor-sharp ethics. And Donna: bombshell-executive-assistant-extraordinaire (life coach) to Harvey. Now picture all these hyper good-looking well-dressed people in a law office where they win interesting case after interesting case by being smarter and savvier than everyone else and you have pretty much got it.

I know it isn’t going to give gritty shows like “The Wire” or “The Killing” a run for their money, but that’s not its goal and admittedly, I am a sucker for witty repartee wrapped up in shiny $12,000 suits.

Ok, there is actually a reason for Suits showing up here, on my baking blog and here it is: the vivacious Donna, when asked “why do you ask for skim when you are just going to put whipped cream and sugar in it?” replied “because I use skim milk, I can put whipped cream and sugar in it.”

Bang. It caught me. This little comeback felt like pure genius. I have been trying to reconcile my love for baking naughty things with my desire to eat healthier things. And here it is, illuminated for me at the gleaming Pearson-Hardman Law Office.

It is so simple. It is so perfect.

For me, baking needs a little butter, a little cream, a little sugar… I can’t get totally behind baking without these things. But I can get into reducing, switching and playing with the ratios of them. This is my summer baking mantra: because I use (insert healthier ingredient here), I can use (insert naughtier ingredient here).

My first attempt to get into the “Donna” state of mind was this Chocolate Hazelnut Tart. I know it sounds like I got a little wrapped up in the naughty bits and let the healthy bits down, but that is not the case. I will prove it to you right now: because I use tofu (not cream), I can use butter in the crust.

And it was a hit. I didn’t let anyone in on the Donna-ism that inspired it before serving it up and they all dove right in, even my husband who hates all things tofu, loved it. It is served right out of the fridge so ends up being a perfect chilled summer evening delight.

Chocolate Hazelnut Tart

Crust
5 Tbsp butter, melted and cooled
15 graham crackers (I bought them, but have an inkling to make them next time)
1/4 cup skinned hazelnuts
2 Tbsp packed brown sugar
generous pinch of salt

Preheat the oven to 325F. Place the graham crackers and hazelnuts in a food processor, buzz until ground into a fine crumb. Sprinkle the butter, sugar and salt over top. Pulse to combine. Press into a 9″ tart pan with a removable bottom. Use the bottom of a measuring cup to help press the crust evenly across the bottom and up the sides. Bake for 10-12 minutes, until slightly browning and fragrant.

Filling
1 cup semi sweet chocolate, melted
1/2 cup Nutella
1 Tbsp cocoa
1/4 cup low-fat greek yogurt
2 Tbsp skim milk (my little ode to Donna)
1 package (349 grams)  silken firm tofu
1 tsp vanilla extract
pinch of salt

Ready for this difficult process? Throw it all in a blender, processor…. and blend until smooth. I know, it is awesome.

Topping
If you want, just toast some hazelnuts and use them to garnish… but to get a salty sweet glaze on those hazelnuts keep reading…
1/3 cup skinned (or almost skinned like mine) hazelnuts
1/4 cup water
1/4 cup sugar
1/4 tsp salt

You can leave the oven at 325F for this. Place all these ingredients in a saucepan. Bring to a boil and allow to boil for 2-3 minutes. Pour onto a baking sheet covered in parchment. Bake in the oven until glossy, about 10 minutes. Remove from oven. Once cool, transfer to a clean piece of parchment and allow to harden before chopping and placing them on top of your tart.

Assembly
A
llow the crust to cool completely. Remove the tart ring, I left the bottom on for good measure and just set it directly on the plate. Pour the filling into the crust. Place in the refrigerator for 30 minutes to let it firm up a bit. Garnish with hazelnuts. When ready to serve, cut with a knife (run under hot water first) into 8 pieces and serve chilled.

Enjoy xo

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A summer fling with a coffee bean: Mocha Shortbread Cookies with Ganache

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

Shortbread
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.

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.

Enjoy xo

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