Monday, May 23, 2011
Wednesday, May 18, 2011
Makes 20 cookies. From March 2002 Bon Appetite and recipe is by: Elinor Klivans
1/2 C semisweet chocolate chips
1/2 C whipping Cream
1 T instant coffee granules
3/4 C powdered sugar
6 T unsalted butter, at room temperature
1 t vanilla extract
1 C all purpose flour
3 T unsweetened cocoa powder
1 t baking soda
1/2 t salt
1/2 C unsalted butter, room temperature
2/3 C packed brown sugar
1/4 C sugar
1 large egg
2 t water
1 t vanilla extract
1 t instant coffee granules
2 C semi sweet chocolate chips (12 ounces)
1 C chopped pecans
For filling: stir chocolate chips, cream and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm up about 8 minutes. Can be make ahead and refrigerated. If you make it ahead you will need to allow it to stand at room temperature until just soft enough to spread. (2 hours)
Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda and salt into bowl. Using electric mixer, in another bowl beat butter and both sugars until well blended. Add egg, 2 t water, vanilla and instant coffee. Beat well. Stir in the flour mixture. STir in chocolate chips and nuts. Drops by tablespoonful onto prepared sheets, spacing about 2" apart. Bake until tops are just tirm to touch and no longer shiny, about 13 minutes. Cool on sheets 10 minutes and then transfer to racks to cool.
Place half of cookies, flat side up on work surface. Spread with 1 T of filling, leaving a 1/4" border. Top with second cooking, pressing to adhere. Cover and chill for at least 2 hours. Serve cookies cold.
Now for the blog give-a-way. Add a comment regarding your favorite chocolate and if a specialty chocolate where you purchase it. Spread the chocolate love by sharing a website if possible. The random drawing will give the winner a few of our Chocolate/brown Silk 'n Colors and a tube of our German Chocolate Bath Salts. It smells SO GOOD that you may want to eat some good chocolate after your relaxing bath!! I'll do a random drawing on Friday!
Monday, May 16, 2011
Notice all the different bobbins I am using. You also use many, many pins in the making of lace. I'll be excited to show you some real lace sometime in the future. It is all about thread I guess. . . .in stitching, lace making, weaving and of course all about color.
Do any of you also know how to make Bobbin Lace?
Watch for a delicious recipe for Chocolate Chocolate-Chip Cookies with Mocha Cream tomorrow and a chocolate give-a-way!
Still dyeing - threads that is,