Sunday At the Giacomettis

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....

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...