Found these yummy chips at the store today and whipped up a batch of delicious cookies. I used my favorite recipe from King Arthur with a few modifications- I wanted a pareve cookie (no dairy) for Fourth of July and I wanted to highlight the coffee flavor so I added some espresso powder. The result is so yum!
Coffee Chocolate Chip Cookies
1 cup Earth Balance Stick
1 cup brown sugar
1/3 cup granulated sugar
1 Tbs vinegar
1 tsp vanilla
1 tsp espresso powder
3/4 tsp salt
2 cups all purpose flour
1 tsp baking soda
1 bag Leibers Coffee Chocolate Chips
1 cup chocolate chips
Cream butter and sugars. Add vanilla, espresso, vinegar and salt. Blend then add egg. After mixing well add flour and soda. Mix well. By hand add chips and mix. Drop by spoonful onto cookie sheets lined with parchment. Bake at 350F for 11-12 minutes. Cool on a rack. Enjoy!
This is a recipe I have been making for years. It is excellent for a picnic or summer potluck. According to my 4yr old it is “a thousand times good”. This batch was eaten so quickly I did not have time to snap a photo!
Use Peppermint oil if you can get it as it will give a cleaner more intense mint flavor.
Mint Brownies (adapted from Bon Appetit August 1997)
1/2 cup (1 stick) butter
2 oz unsweetened chocolate
1 cup sugar
1/2 cup all purpose flour
1/8 tsp peppermint oil or 1/2 tsp peppermint extract
1/2 tsp vanilla extract
pinch of salt
1 cup sifted powdered sugar
2 Tbs soft butter
1 Tbs whole milk or cream
a few drops peppermint oil or 1/4 tsp peppermint extract
4 oz semi sweet chocolate
2 Tbs soft butter
Preheat oven to 350F. Lightly butter an 8x8 pan.
Stir chocolate and butter over low heat until smooth. With a mixer beat eggs and sugar in a large bowl for about 5 minutes. Add chocolate, peppermint, flour and vanilla extract. Stir until just blended. Pour into prepared pan. Bake for about 25 minutes.
Beat powdered sugar, 2 Tbs butter, milk or cream and peppermint until creamy. Spread over warm brownies and chill until set (about 1 hour).
Melt chocolate and 2 Tbs butter (stove-top or microwave is fine). Pour over mint topping and spread evenly. Cover and chill until set (about 1 hr).
Cut into small squares.
I have a new addition to the list of candies I make for holiday gifts! This one is super easy and so yummy! Here it is on a platter with some holiday Toffee for a party we went to.
12 oz dark chocolate (or use dark chocolate mint candy melts)
3-4 drops Peppermint oil
12 oz white chocolate
about 1/4 cup crushed peppermint candies/candy canes
Melt the dark chocolate and mix with peppermint oil (or if using chocolate mint melts omit the peppermint oil). Spread into a thin layer on a cookie sheet lined with parchment. Let harden.
Melt the white chocolate and add half of the peppermint candies. Stir well and spread ontop of the dark chocolate. Top with remaining peppermint candies.
For fun I also added edible glitter to make my bark really festive. Enjoy!
Ok, here is the dessert I made this week, despite the heat. It comes together quickly so it is a great summer dessert!
Raspberry Chocolate Ganache Tart
1 Brown Butter Tart Crust (get recipe here from Food52)
6 oz chocolate, chopped or chips
1 1/2 cups whipping cream
dash of vanilla
Melt the chocolate in the cream, stirring until smooth. Add vanilla and then refrigerate until cold. Place in a stand mixer and whip until the consistency of mousse. Spread into the baked tart crust. Top with raspberries. Enjoy!