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Posts Tagged ‘Coffee’

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Cookies have been sent, pictures have been taken and now it’s time to share this years Great Food Blogger Cookie Swap cookie!  I bring you Pomegranate Chocolate Chunk Cookies!  I’ll elaborate on these beauties in a minute.  I was so excited when I got the email reminding me to sign up for this years swap.  I haven’t exactly been the baking machine I was in the past, but signing up for the swap meant I HAD to bake some cookies or I would be on the naughty list.  Signing up also meant I would receive 3 dozen cookies from other fab bloggers.  Win, win people!  Win, Win!!

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The first dozen I received was a Chocolate Walnut Cookie, I think it was.  Unfortunately it didn’t have a name or description, but they were good!!  It was a really cold day when they were delivered and they sat outside for a few hours before I realized my first cookie swap had arrived.  They were chilled from being outside and that’s actually how we preferred them.  So back in the fridge they went.  Brent was a big fan of these!  The next batch I received was from Hannah of Fleur-De-Licious.  Hannah sent me Pistachio and Cranberry Mexican Wedding Cakes.  I loved this cookie for 2 reasons:  1) it was out of the ordinary and unlike anything I have tried before and 2) they were good obviously!  The name immediately had me intrigued.  I’m definitely bookmarking the recipe to try for future reference.  My last dozen was a Whole Wheat Cranberry Chocolate Chip cookie from Lauren over at Sizzle Eats.  I’ve never baked with Whole Wheat before but I will say I didn’t feel nearly as guilty eating these cookies as I normally do.  Another thing to add to the to-do list, bake with whole wheat flour.  Thanks for all the yummy cookies ladies!

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What about my cookies you ask?!?  They were good!!  Like really good!  Chocolatey, gooey, and little bits of juicy tartness.  I was slightly skeptical because I have never baked with pomegranate seeds.  To be honest, I’ve never bought a pomegranate or had pomegranate seeds until last week.  Not that I can recall at least.  They are my new favorite thing!  The pomegranate itself is a bit of a hassle to work with, but those seeds are so worth it.  Chocolate and pomegranate, you make a delightful combo.  Marking this one down to make again very soon!!  Wonder what else I can combine with these seeds??

(Printable Recipe)

Pomegranate Chocolate Chunk Cookies

Ingredients

  • 6 ounces semi-sweet chocolate, chopped into 1/2 inch pieces
  • 2 tbsp unsalted butter, room temperature
  • 1 tbsp instant coffee, granules
  • 1 cup flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 2 eggs, room temperature
  • 2 tbsp POM juice
  • 1 tsp vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup pomegranate seeds

Directions

1.  Preheat oven to 300 degrees.  Line 2 baking sheets with parchment paper.

2. In a medium bowl, whisk together the instant coffee, flour, cocoa powder, baking powder, and salt. Set aside.

3.  In a small glass bowl, combine chopped chocolate and butter.  Place the bowl over a pan of simmering water and stir frequently until the chocolate has melted and the mixture is smooth.  Remove bowl from heat.

4. In large bowl, beat the sugar, eggs, POM juice, and vanilla extract until combined, about 2-3 minutes. Slowly add in flour mixture until batter is thick and smooth. Be careful not to over mix. Fold in the melted chocolate. Stir in the chocolate chips and pomegranate seeds. Using a medium scoop (about 1 1/2 tbsp) place dough onto prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 12 to 14 minutes. Allow the cookies to cool completely on the baking sheets and serve.

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This year I participated in a little something called The Great Food Blogger Cookie Swap hosted by the very talented Lindsay and Julie. Not sure if you heard of it or not, but it was pretty epic! There were some 22,000 cookies floating around the U.S. the past week just from this swap. I wonder how many cookies take flight or go on road trips this time of year?!? We were sent 3 fellow participants to send our cookies to and in return you received 3 dozen from various other people. The first dozen I received was Gingersnap Cookies with Chai drizzle and Candied Ginger from Stephanie of Life Tastes Like Food. Over the years I’ve developed a wonderful friendship with Ginger cookies. Back in the day we didn’t really see eye to eye, but as I matured so did my tastes buds. The first night I ate 3 of them, in like 10 minutes! Swoon!! They were delicious with my morning coffee. A few days later the next 2 dozen came. It was like Christmas!! Kimberly of Rhubarb & Honey sent Cranberry Orange Pecan Cookies that screamed of holiday scents. I loved the specs of orange zest…so festive!! Emily of A Gilt Nutmeg shared her Cookies and Cream Cookies that had big chunks of Oreo’s scattered throughout the cookie. Delish! I can’t wait to get the recipes from everyone and recreate them at home.

The cookie I shared with my matches was a spin off my favorite holiday pick-me-up….the one and only Peppermint Mocha Latte from Starbucks. I have now become one of those crazies in line that you always here people make fun of when ordering. Allow me to enlighten you…..”I’ll have a Grande Decaf Non-Fat No Whip 1/2 Pump Extra Hot Peppermint Mocha.” How many times do you think that’s actually the drink I end up with?? haha!!

Since I didn’t test the recipe before the exchange, I knew the base had to be one that I’ve used before. So I turned to my favorite chocolate cookie that appeared here and here. It’s part brownie, part cookie – kind of amazing! Added in some Andes Peppermint discs, mini chocolate chips, and crossed my fingers that it wasn’t too minty. I doubled the first batch and it made just enough to cover the 3 dozen that I needed. Which meant that I had to whip up some more to photograph, hate when that happens. 3 of them may have disappeared during the photo session….they just threw the picture way off balance. ;) I really hope everyone enjoyed these as much as I did! Are Peppermint Mocha Lattes one of your favorite holiday indulgences as well, try it in cookie form. I see nothing wrong with having them both in the same day either. Tis the season!

(Printable Recipe)

Peppermint Mocha Chocolate Chip Cookies

Ingredients

  • 6 ounces semi-sweet chocolate, chopped into 1/2 inch pieces
  • 2 tbsp unsalted butter, room temperature
  • 1 tbsp instant coffee
  • 1 cup flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 3/4 cup granulated sugar
  • 2 eggs, room temperature
  • 2 tbsp Bailey’s
  • 1 tsp vanilla extract
  • 1/3 cup mini chocolate chips
  • 1/3 cup chopped Andes Peppermint discs

Directions

1. Preheat the oven to 300 degrees. Line 2 baking sheets with parchment paper or silpats. Set aside.

2. In a small glass bowl, combine the chocolate and butter. Place the bowl over a pan of simmering water and stirring frequently until the chocolate has melted and the mixture is smooth.

3. In a medium bowl, whisk together the instant coffee, flour, cocoa powder, baking powder, and salt. Set aside.

4. In large bowl, beat the sugar, eggs, water, and vanilla extract until combined, about 2-3 minutes. Slowly add in flour mixture until batter is thick and smooth. Be careful not to over mix. Fold in the melted chocolate. Stir in the chocolate chips and Andes Peppermint discs. Using a medium scoop (about 1 1/2 tbsp) place dough onto prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 12 to 14 minutes. Allow the cookies to cool completely on the baking sheets and serve.

Notes

  • Cookies are best the day of or next day. Store in an air tight container for up to 3 days.
  • Any type of peppermint candy will do, I just really like Andes Mints.
  • Recipe adapted from Giada de Laurentiis

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There is something magical about the combination of chocolate and coffee.  Coffee can be used to draw out a deep chocolate flavor, the two combined make a delicious latte (especially when peppermint is added – thank you Starbucks) and there is something so grown up about it.  I’m not sure what it is.  Drinking coffee with my dessert always takes me back to the holidays.  The kitchen would be all cleaned up and the pot of coffee would go on before desserts were served.  I never understood the connection.  Why would anyone want to drink coffee at 9pm especially with a sugary dessert?!?

Oh my, how things can change.  I know find myself patiently waiting in line to grab a cup of ‘jo, my yummy dessert, and cozy up on the couch to savor the delightful flavor combos.

Allow me to clarify, I’ve only done the whole coffee and dessert thing for the holidays.  Perhaps if I had endless pecan pies and chocolaty cheesecakes I would make it more of a weekly occurrence.  But if that were the case, I’m guessing this blog would be all sorts of healthy because I would be on an endless diet.

Let’s chat about these cupcakes, shall we??  Um…make them!  Make them now!  If not now, soon!  If you make nothing else, make the buttercream.  It’s amazing!!  Pretty sure the reason I couldn’t frost them all wasn’t because of cupcake/frosting ratio.  No, no….it was most definitely because I couldn’t keep my spoon out of it.  I went through about 10 spoons, each one being the “last one.”  The cupcake is light and fluffy and makes a great base to the rich buttercream.  Once again, chocolate and coffee rise to the challenge and crush it with it’s usual style and grace!

(Printable Recipe)

Chocolate Cupcakes with Coffee Buttercream

Chocolate Cupcake Ingredients

Recipe from My Baking Addiction

  • 1 3/4 cup all-purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup freshly brewed hot coffee

Directions

1.  Preheat oven to 350 degrees.  Line two standard muffin tins with paper liners, set aside.

2.  In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt.  Whisk together or mix on low-speed.  This is the bowl you will combine the batter, I used my stand mixer but just make sure the bowl is big enough.

3.  In a medium bowl, combine buttermilk, oil, eggs, and vanilla.  With the mixer on low-speed, slowly add the wet ingredients to the dry.  Once fully combined, slowly add the coffee and mix together.  Make sure to use a rubber spatula to scrape down the sides and bottom of bowl a few times so it’s all mixed together.

4.  Using a large scoop (if using a medium scoop, you will need 2 scoops per paper liner), fill each muffin well 2/3 full with batter.  Bake for 18 to 22 minutes or until toothpick inserted in the middle comes out clean. Allow cupcakes to cool in pan for about 10 minutes, then transfer to a cooling rack to cool completely.

Coffee Buttercream Ingredients

  • 2 sticks unsalted butter, room temperature
  • 2 1/2 cups confectioner’s sugar
  • 3 tbsp coffee, room temperature
  • 1 tsp vanilla extract

Directions

1.  In a large mixing bowl, beat butter on high-speed until light and fluffy.  About 4-5 minutes.

2.  Slowly add confectioner’s sugar in stages.  Scrape down the sides of the bowl.  Continue mixing until well combined.

3.  Add coffee and vanilla extract.  Continue to beat on high-speed until desired consistency is reached.

Notes:

  • For a more prominent coffee buttercream, simply up the coffee.  You may need to add more confectioner’s sugar to keep a good balance.
  • Cupcakes can be stored in an airtight container for 3-4 days.

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I’ve been on a bit of a toffee kick the past few weeks: herehere and also a few recipes that didn’t make it to the blog.  Although delicious, I’ve had no self-control lately and HAD to make something to use up the rest of the bag.  A few months ago I shared this recipe that rocked my cookie world.  It’s part brownie, part cookie, and totally amazing!

There is a thin, crispy outside with a rich chocolate brownie texture on the inside.  Perfection I tell you!  I especially liked that the mini chocolate chips and toffee bits were scattered throughout each cookie.  So let’s review real quick shall we:  Chocolate – love, Toffee – love, Coffee – love, Brownie – love, Cookie – love!  Needless to say……my lack of self-control is sticking around a bit longer with these in the house.

(Printable Recipe)

Chocolate Toffee Coffee Cookies

Adapted from Giada De Laurentiis

Ingredients

  • 6 oz semi-sweet chopped into 1/2 inch pieces
  • 2 tbsp unsalted butter, room temperature
  • 1 tbsp instant coffee
  • 1 cup flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 3/4 cup sugar
  • 2 eggs, room temperature
  • 2 tbsp Bailey’s (or water)
  • 1 tsp pure vanilla extract
  • 1/2 cup semi-sweet mini chocolate chips
  • 1/2 cup toffee bits

1.  Preheat the oven to 300 degrees.  Line 2 baking sheets with parchment paper or silpats.  Set aside.

2.  In a small glass bowl, combine the chocolate and butter.  Place the bowl over a pan of simmering water and stirring frequently until the chocolate has melted and the mixture is smooth.

3.  In a medium bowl, whisk together the instant coffee, flour, cocoa powder, baking powder, and salt.  Set aside.

4.  In large bowl, whisk together the sugar, eggs, water, and vanilla extract until combined, about 2-3 minutes.  Fold in flour mixture until batter is thick and smooth.  Be careful not to over mix.  Fold in the melted chocolate.  Stir in the chocolate chips and toffee bits. Using a cookie scoop measure 1/4 cupfuls of batter (about 2 scoops) onto prepared baking sheets.  Bake until slightly puffed and the tops begin to crack, 15 to 18 minutes.  Allow the cookies to cool completely on the baking sheets and serve.

Notes

  • For regular size cookies, use 1 medium size cookie scoop.  Bake for 10-12 minutes or until tops begin to crack.
  • Cookies are best the day of or next day.  Store in an air tight container for up to 3 days.

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One of my favorite Saturday morning rituals is waking up, making a pot of coffee, and plowing through my cooking shows on DVR.  Due to the hectic, craziness of life that isn’t always possible…until last weekend!  Coffee mug in hand, I pushed play and got lost in numerous back to back shows.  And then my dear friend Giada whipped up these cookies.  I may have said this before but I am a sucker for chocolate and coffee flavored desserts.  So to the kitchen I went.

You guys….seriously…..print these off RIGHT NOW and get in that kitchen!!  The double dose of chocolate and subtle hint of coffee is somewhat of a perfect balance.  I was a little afraid that they would be a bit dry but the middle is soft and chewy.  All I have to say is YUM!

(Printable Recipe)

Double Chocolate and Espresso Cookies

Recipe from Giada De Laurentiis

Ingredients

  • 6 oz semi-sweet chopped into 1/2 inch pieces
  • 2 tbsp unsalted butter, room temperature
  • 1 tbsp instant coffee ( 1/3 cup dark chocolate-covered espresso beans)
  • 1 cup flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 3/4 cup sugar
  • 2 eggs, room temperature
  • 2 tbsp water (I used Bailey’s)
  • 1 tsp pure vanilla extract
  • 1 cup semi-sweet mini chocolate chips

1.  Place an oven rack in the center of the oven.  Preheat the oven to 300 degrees.  Line 2 baking sheets with parchment paper or silpats.  Set aside.

2.  In a small bowl, combine the chocolate and butter.  Place the bowl over a pan of barely simmering water and stir  occasionally until the chocolate has melted and the mixture is smooth.

3.  If using chocolate covered espresso beans, finely chop in a food processor.  In a medium bowl, whisk together the instant coffee (or espresso beans), flour, cocoa powder, baking powder, and salt.

4.  In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract.  Gradually add the dry ingredients and stir until thick and smooth.  Fold in the melted chocolate.  Stir in the chocolate chips.  Using a cookie scoop or ice cream scoop, measure 1/4 cupfuls of batter onto prepared baking sheets.  Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes.  Allow the cookies to cool completely on the baking sheets and serve.

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