Espresso Cookies

Leftover espresso makes any chocolate cookie legendary. Forget the processed powder.    You won't be able to eat just one. The wonderful thing about this recipe is that I like to make the dough the night before in the food processor so it makes up fast when you are pressed for time.   You will have to store your dough in the refrigerator overnight.  Remove your dough from the refrigerator 30 minutes before planning to bake so that the dough is easier to form and handle. 

Ingredients:

3 tablespoons leftover espresso

one egg

1 cup brown sugar

1/2 cup of Unsalted butter softened

3 teaspoons vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Pinch of salt (about 1/2 teaspoon)

1 cup plus 1/2 cup chocolate semisweet chips

3 tablespoons granulated sugar

1 cup plus 3/4 cup all purpose flour

Method:  Preheat your oven to 375 degrees (F)

Line a cookie sheet with parchment paper.

Sift together your baking soda, powder, flour, salt and set aside.

In a bowl cream together your butter and sugars. Add your egg and vanilla slowly. Add your espresso.   Add your dry ingredients slowly into your wet ingredients until combined.  Stir in or pulse in your chocolate chips. 

At this point if you are not ready to make your cookies, store in the refrigerator, covered.  Remember to leave them out 30 minutes before baking so your cookies will be easier to form.

Don't overcrowd them, they will expand. It little larger than an inch in circumfrence.

Bake for 9-11 minutes until soft.  They will continue to cook outside the oven, while cooling.

Buon Appetito!

(Makes about 30 cookies).

Amaretto Cakes

Where there is an Italian, there is Amaretto.  I have been wanting to try an Amaretto cake for the longest time.  I came across a little bottle of Amaretto in the closet, so I thought what a perfect excuse to use it up.  Nothing like the smell of almonds throughout the house on a rainy day. 

Don't be afraid to use alcohol.  I must say, I am rather heavy handed when it comes to flavor.  Not a big fan of overly sweet desserts, so I found this recipe particularly challenging.   Finding the right balance between liquor and sugar content is as individual as choosing a perfume.   I must say, it's quite delicious.

Preheat your oven to 325 F. 

Ingredients.  6 cakes (plus extra for a small, sheet pan about 12 inches square)

Mini cake pan

Sheet cake pan (12 inches square)

3 sticks butter (1 plus 1/2 cups)

3oz cream cheese

1/2 cup sour cream

2 tablespoons vanilla

4 tablespoons Amaretto (imported Italian, American versions are overly sweet)

2 cups plus 1/2 cups flour

2 cups plus 1/2 cups sugar

6 eggs

1/2 cups sliced almonds covered in Additional Amaretto

(This is a variation on a recipe I came across in Southern Living.  You will need extra vanilla and extra Amaretto as the original recipe lacked flavor).

Cream together your butter and cream cheese until light and fluffy.  Add your Sugar to your mixture a little at time.  Add your sour cream.   Beat until mixed well.  Add your vanilla extract, liquor and mix again.  This should take just a few minutes as you want everything well combined.  Add your flour a little at time.

Make sure to incorporate a little at a time.

Add your eggs one at a time.

Line your pans with sliced almonds. You can soak your almonds in a little Amaretto ahead or place a tablespoon of Amaretto over each cake insert.  Your alcohol will evaporate when baking and add terrific flavor to your cake. So don't panic.

Slowly pour your batter into each cake insert.  Don't over pour like I did.  You really should only have them 3/4 full.  You need to give them room to grow in the oven. 

So they turned into Muffins and not my intention.  I had extra batter too, so why not a small cake pan? 

(I lined my pan with wax paper to make it easy to remove the cake).

Bake in a Preheated 325F degree oven for 25-32 minutes.  Check for doneness  by inserting your knife into your cakes.  Your small sheet pan with One inch of batter will need 22 inches of cooking time. 

I cut the lids off the cakes after they cooled.  I Carefully cut out each cake.  I have been told If you place a damp rag under your cake pan, your cake should slip right out.   Give it a try.

Make some holes with a toothpick over everything.  Drizzle or brush some additional Amaretto.  Buon Appetito!

Special Note:  Make a glaze, sprinkle with powdered sugar or just slice yourself a piece with a nice espresso.  Enjoy!