Jan 31, 2015

TIME TO SMELL THE ROSES



It is a bright and sunny Saturday morning after all! 

And I just got done rearranging some florals into a set of jars and thought I'd share the beauty with you.



“Morning is an important time of day, 

because how you spend your morning 

can often tell you what kind of day you are going to have.” 

― Lemony Snicket








Hope you have a great weekend everyone!


Con baci,
Sonia

Jan 27, 2015

Recipe: Double-Chocolate Espresso Cookies





What is better then chocolate chip cookies?? Hm! Not much, ...UNLESS!... they are double-chocolate! 
But wait!!... This gets even better... This recipe is for Double-Chocolate AND Espresso Cookies!!
And believe me, they are Mm Mm Goowwwd!!!! Too good not to share the recipe. 

I have made these cookies many times and even included them in cookie gift tins during the holidays. Valentines is coming up. So are you up for some heavenly cookies to dunk in your "latte"?! 
So here goes...
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Double-Chocolate Espresso Cookies

Serves: 3 dozen cookies
Ingredients:
3 squares unsweetened chocolate, chopped
2 cups semi-sweet chocolate chips, divided
1/2 cup butter, cubed
1 tablespoon instant coffee granules
1 cup sugar
3 eggs
3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

- In a small saucepan, melt the unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from the heat; set aside to cool.

- In a small mixing bowl, beat up sugar and eggs for 3 minutes until thick and lemon-colored. Beat in the chocolate mixture. Combine the flour, baking powder and salt; add to chocolate mixture. Stir in remaining chocolate chips.

- Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 for 10-12 minutes or until puffed and tops are cracked. Cool for 5 minutes before removing to wire racks.

Then enjoy!