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Category Archives: Recipes

Chocolate-Espresso Snowcaps…Everyone Asks Me For The Recipe!

I found this recipe last year and made them for my family when I went home for Christmas.  To say it was a success is an understatement!!  They were gone before Santa even left the North Pole!  So this year, I am making them for numerous festive occasions and people keep asking me for the recipe.  And as much as I would love to take credit for creating this masterpiece, I must pass it along to our lovely Martha Stewart and share her culinary wisdom below!  Enjoy!!!

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Chocolate-Espresso Snowcaps

Prep: 45 minutes Total: 1 hour 45 minutes

These cookies look like little snow-covered mountains. They will keep for up to a week stored in an airtight container at room temperature. Roll each ball in confectioners’ sugar twice to make sure it’s thoroughly coated and no dark dough is visible.

Ingredients

Makes 18.

  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 4 teaspoons instant espresso
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter
  • 2/3 cup packed light-brown sugar
  • 1 large egg
  • 4 ounces bittersweet or semisweet chocolate, melted and cooled
  • 1 tablespoon milk
  • Confectioners’ sugar, for coating

Directions

  1. In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
  2. Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners’ sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
  3. Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.
Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
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Posted by on December 15, 2009 in For Foodies, Recipes

 

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Fantastic Holiday Pumpkin Bread Recipe- Great for Gifting!

Right before my family came to visit a couple of weeks ago, I went on an all-out hunt to find the best Breakfast Bread recipe out there as our morning staple.  With family around, it seems that every person wants a different morning schedule.  Sometimes it’s the kids and sometimes it’s just adults on vacation, but you never know what time people will wake up and get going.  As a hostess, planning and fixing a full breakfast is my biggest challenge.  Some people need their coffee first, some don’t really eat a big breakfast, and some have eaten and are back from a run before I’m even out of the covers!!  For me, the best problem-solver seems to be to have a good breakfast bread (or two!) on hand to satisfy everyone–at whatever time they choose to partake!

On my quest, I made a yummy Ginger Pumpkin bread, a zucchini bread, and even a banana walnut bread.  My husband’s co-workers were pleased with all of the options but when I came across this recipe from http://www.allrecipes.com, I knew I had hit the jackpot.  Not only is it DELICIOUS, it was just as good on Thursday as it had been when I made it a week before! I really think it even got better on days two and three.  Amazing.  Something about the combination of all of the spices…it just grows together as it sits out.  I made two loaves and 12 muffins with this recipe and the loaves were not huge but definitely full enough to make a nice gift.  And I got rave reviews every morning until the last crumb was gone!

So try it and then comment back and let me know how it turns out!

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Downeast Maine Pumpkin Bread

Prep Time:
15 Min
Cook Time:
50 Min
Ready In:
1 Hr 5 Min

Original Recipe Yield 3 – 7×3 inch loaf pans

Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Nutritional Information open nutritional information

Amount Per Serving Calories: 263 | Total Fat: 10.3g | Cholesterol: 35mg

 
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Posted by on November 16, 2009 in For Foodies, Recipes

 

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