Tag Archive: espresso


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Cinnamon Dark Brown Sugar Cookies

1 cup coconut oil, softened

(softened to the consistency of soft butter; not rock hard and not runny or melted, see below)

2 cup dark brown sugar, packed
2 large egg
4 tablespoons vanilla extract (yes tablespoons, not teaspoons), or to taste

1 tablespoon unsulphered mild to medium molasses

(use very dark or Blackstrap at your own risk because its very pungent and bitter for baking)

3 1/4 cup all-purpose flour

4 teaspoons corn starch

2 teaspoon baking soda

1/2 teaspoon salt, optional and to taste

2 tsp. cinnamon

2 tsp. instant espresso powder

1/4 cup cocoa

1/2 bag dark chocolate chips

  1. To the bowl of a stand mixer fitted with the paddle attachment, combine coconut oil, egg, sugar and beat on medium-high speed to cream until light and fluffy, 4 to 5 minutes. Note – Coconut oil should be the consistency of soft butter like you’d use to cream with sugar and eggs in traditional cookies. I found that just scraping the coconut oil out of its container softened it enough to get to a soft consistency.
  2. Stop, scrape down the sides of the bowl, add the vanilla, molasses, and beat to incorporate, 1 to 2 minutes. Add the flour, corn starch, baking soda, cinnamon, espresso powder, cocoa, dark chocolate chips and the salt, and mix until just combined, about 1 minute.
  3. Using a medium cookie scoop, form mounds that are 2 heaping tablespoons in size; or divide dough into approximately 15 to 16 equal-sized pieces. Place dough mounds on a large plate, and slightly flatten each mound. Very important to get the dough mounds in the exact shape you want to bake them in because after chilling, flattening or re-shaping them is very difficult. Cover with plastic wrap, and refrigerate for at least 2 hours; up to 5 days. Do not bake these cookies with dough that has not been properly chilled because they will spread.
  4. Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Place dough on baking sheet, spaced at least 2 inches apart; I bake a maximum of 8 per sheet. Bake for 8 to 10 minutes, or until tops have just set, even if slightly undercooked, pale, and glossy in the center. They firm up as they cool, but with my oven I still cooked them 10 minutes.
  5. Allow cookies to cool on the baking sheet for 5 to 10 minutes before moving. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

NOTE: My baking is very entertaining anymore.  Today I wanted to try this in a bar form, baked in a 15 x 11 Jelly Roll pan.  First I doubled it and then squished a little more than half into the greased jelly roll pan.  I’m baking it at 375 degrees for 25-30 minutes.  I also forgot to add the cocoa powder and I was out of the Instant Espresso powder.  I didn’t want to use instant coffee as the crystals are larger and I wasn’t sure what they would do when baked.  Espresso powder really is a LOVELY ingredient to keep on hand.  I throw some in every chocolate dessert I make, as it makes the chocolate flavor divine!  So go with the flavors you like.

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YES….I love the ease of making a big pan of cookie bars instead of individual cookies and this recipe worked GREAT this way.  They are still soft, but cut into bars nicely.

 

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Magnolia Bakery Marble Cupcake

Magnolia”s Double Shot Cupcakes…..makes 24

For devil’s food cupcake batter:
2 cups cake flour
1 cup Dutch process cocoa powder
1½ tsp. baking soda
½ tsp. salt
¾ cup (1½ sticks) butter, room temperature
1½ cups brown sugar
½ cup sugar
3 eggs, large
2 tsp. pure vanilla extract
1½ cups buttermilk

For vanilla cupcake batter:
4 eggs, large
1 cup whole milk
1 tsp. vanilla extract
2½ cups cake flour
1½ cups self-rising flour
2 cups sugar
1 cup (2 sticks) butter, room temperature and cut into 1-inch cubes

1. Preheat oven to 325 degrees and line cupcake pans with paper liners. (Note: This recipe also works in a convection oven at 275 degrees.)

2. To make the devil’s food batter, in a large bowl, whisk together 2 cups cake flour, cocoa powder, baking soda and salt. Sift and set aside.

3. In the bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer, cream together ¾ cup butter, ½ cup sugar and the brown sugar on speed 2 (medium) until light and fluffy, about 5 minutes. Scrape the sides and bottom of bowl.

4. Add 3 eggs, one at a time, mixing well after each addition. Add the 2 tsp. vanilla and mix until just incorporated. Scrape the sides and bottom of bowl.

5. Reduce mixer to speed 1 (low) and add the dry ingredient mixture in 3 additions, alternating with the buttermilk. Scrape the sides and bottom of bowl and beat for an additional 30 seconds. Set aside.

6. To make vanilla cupcake batter, in a small bowl, whisk remaining 4 eggs and set aside. In a liquid measuring cup, combine milk and 1 tsp. vanilla and set aside.

7. In the bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer, combine the 2.5 cups cake flour, self-rising flour and 2 cups sugar on speed 1 (low) for 2 minutes. With the mixer still running, add remaining butter one cube at a time.

8. Add ½ of the milk mixture. Scrape the sides and bottom of the bowl and mix on speed 2 (medium).

9. With the mixer running on speed 1 (low), slowly pour in whisked eggs and remaining milk mixture. Scrape sides and bottom of the bowl and continue mixing for 1-2 minutes.

10. Scoop a ½ scoop of each batter into each prepared cupcake liner. Use a paring knife or a straw, swirl the two batters together. Do not over-swirl—you should be able to see each color.

11. Bake at 325 degrees for about 25 minutes. Once cooled, cover with coffee bean French buttercream frosting (recipe below).

Coffee Bean French Buttercream Frosting
Makes 4 cups (enough for 24 cupcakes)

½ cup water
1½ cups sugar, divided
¼ tsp. cream of tartar
6 egg yolks
⅛ cup instant espresso powder
4 sticks butter, cut into 1-inch cubes

1. In a small saucepan, combine water and 1 cup of sugar, stirring with a wooden spoon to combine well. Dip a pastry brush in cold water and brush away the sugar crystals that cling to the sides of the saucepan.

2. Heat the saucepan over low heat, stirring frequently to dissolve the sugar. Dissolve the cream of tartar in 1 tsp. water; add to sugar once it reaches a boil. Stop stirring.

3. Leaving the sugar mixture over low heat, beat the egg yolks in a stand mixer with the whisk attachment, or with a hand mixer, on speed 2 (medium) until creamy and light in color. Continue beating and add the remaining ½ cup sugar in 4 parts.

4. When the syrup reaches 235 degrees on a candy thermometer, increase the mixer to speed 3 (high). When the syrup reaches 250 degrees, remove the pan from the heat and, in a slow stream, add the sugar syrup to the mixer. Immediately add the espresso powder. Continuing on speed 3, beat egg yolk mixture until it cools.

5. Making sure the egg mixture has cooled completely, add the butter one cube at a time and continue beating on speed 3 until it is all incorporated, and frosting is fluffy and smooth. Scrape sides if necessary.

Espresso Chip Shortbread

Sue over at The View from Great Island called these adult cookies. Shortbread cookies are my favorite and to add Espresso powder and dark chocolate chips…well I don’t think there could be a more perfect cookie.   Go check her out at http://theviewfromgreatisland.com/

Espresso Chip Shortbread
makes about 12-14 cookies, but the recipe is easily doubled if you crave more
oven to 325
1 cup flour
1/4 cup confectioner’s sugar, or superfine sugar
2 Tbsp instant espresso powder (use 1 for a lighter coffee flavor)

  • In the bowl of a stand mixer, briefly blend the dry ingredients.

1 stick (1/2 cup) unsalted butter, room temperature and cut in pieces
1/2 tsp vanilla extract
1 or 2 tsp milk or half and half

  • Add the butter and the vanilla to the dry ingredients and mix on low until the butter is incorporated.  It will seem dry at first, until the butter has a chance to become thoroughly incorporated into the flour.  Add in the milk or half and half a little at a time just until the dough comes together.

1/2 cup dark chocolate chips

  • Turn out onto a surface and mix in the chocolate chips with your hands, distributing well, but don’t overwork the dough.
  • Form the dough into a smooth 7 or 8 inch log, on top of parchment, plastic, or waxed paper.
  • Roll the log of dough up with the paper and twist the ends to secure.
  • Refrigerate for about 2 hours until firm.
  • Slice the chilled dough into approximately 1/3 inch slices.  Don’t worry if the dough crumbles, just reform them on the baking sheet.
  • Bake on a silpat or parchment lines baking sheet for about 12 minutes, depending on the thickness of your slices.  Don’t over bake, this shortbread should be silky and creamy, not crisp.
  • Cool on a rack.