Dark Chocolate Espresso Shortbreads

Squares and Cookies | December 16, 2016 | By

I know, I know!  Christmas is coming and you need some darn-tooting-awesome cookies up in yo mouth.  These are they.  

Chocolate.  Like, very chocolate.  Plus coffee.  Chocolate + Coffee = Love .  Or something like that.  Mostly fireworks on my taste-buds.  So good.

These are sweet as a dream to whip up.  Wooden spoons only, people.  Only a handful of ingredients, and there you have it!  Really great Christmas cookies.  

I’ve used Nescafe for these cookies, because I love it.  And I would definitely recommend using it.  But any other instant coffees or espresso powders would work fine too, I’m sure.  

Just try to make sure your two year old doesn’t get a hold of them right before bed.  They do have coffee in them, and they might make that kid a little bit crazy.  (Take it from me, I’ve been there.)  😉

Dark Chocolate Espresso Shortbreads
A deep chocolate mixed with coffee combo, in a really great, traditional shortbread.
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Ingredients
  1. 2 cups butter, room temperature
  2. 1 cup brown sugar
  3. 3 cups flour
  4. 1 cup cocoa
  5. 2-3 Tbsp espresso powder, or instant coffee
Instructions
  1. With a wooden spoon, mix together butter and sugar. Add in flour, and cocoa. Rub the coffee between your hands to make it into a powder, and add that too. Mix until everything is combined well.
  2. Preaheat oven to 350.
  3. Roll dough out into a 3/4 inch thick square, on a lightly floured surface. Cut into squares. I used a pizza cutter. You could definitely use a cookie cutter too. Put on a parchment paper lined baking sheet, and prick a few times with a fork (for that traditional shortbread look).
  4. Bake for about 15-20 minutes. The middle should feel soft, but not dent when you touch it lightly.
  5. Let cool on the pan for 5 minutes, and then transfer to a wire rack to cool completely.
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/

I hope you make these and love them. Try not to eat all of the dough. It’s pretty yummy.

Here are some progress pictures.



Canadian Oatmeal Shortbread Cookies

Back again!  And with a recipe at that!  I’ve actually been getting some baking on lately, which has been great.  Feels great, tastes great, love it.  You get the gist.  It feels so good to create good tasting things .

Canadian Oatmeal Shortbread Cookie | Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In other news:

  • My baby is a whole 6 months old already!  She’s such a blessing to us.
  • We’ve been having some pretty great weather, which is helping mightily at keeping me sane.
  • Hubby is still home on parental leave (SCORE!).
  • I’ve started running again for the first time in three years!

That last thing there, let me tell you!  It’s feeling so good.  (I mean, it hurts like heck…  but it feels A-mazing to be running again!)

Hubby being home on parental leave has been such a great thing for us.  Spending every day as a whole family, sometimes is a bit crazy, but is nonetheless wonderful.  Daddy gets to play outside with the boys, while Mommy feeds Briar.  It works great.

Canadian Oatmeal Shortbread Cookie | Whisks and Wooden Spoons

Back to the food ordeal.  I stumbled on this recipe in an old church cookbook.  It’s pretty great, because it’s a shortbread-oatmeal cookie cross.  So, it’s basically fantastic.  If you decide to eat most of the cookies raw, there will be no judging from me.  (I may or may not have done the same thing.)  They are nice and  chewy from the oatmeal, and the perfect sweet from the brown sugar shortbread base.

Cael Approved Canadian Oatmeal Shortbread Cookie | Whisks and Wooden Spoons

Have I ever mentioned that brown sugar, butter, and oats are my greatest weakness?  Because they are.  And I do love them ever so much.

Canadian Oatmeal Shortbread Cookies
Think shortbreads + oatmeal cookies. (Both my faves!)
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Ingredients
  1. 1 cup butter or margarine, softened
  2. 1/2 cup brown sugar
  3. 1 tsp vanilla
  4. 1 tsp baking soda
  5. 2 cups rolled oats
  6. 1 1/4 cups flour
Instructions
  1. Preheat oven to 350F.
  2. Cream butter and sugars. Add vanilla, and beat until fluffy. (Or use a wooden spoon, like me!) Stir in flour, baking soda and oats.
  3. Scoop with a 1 inch cookie scoop or roll into balls, and flatten with a fork.
  4. Bake for 9-11 minutes on parchment paper-lined pans.
Adapted from Canadian Lutheran Ladies, Family Favourites Cookbook
Adapted from Canadian Lutheran Ladies, Family Favourites Cookbook
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/
Of course, no post is complete without more kid photos.

Three kiddos Cael
Briar

Jude

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

**Three siblings of different sizes
**Cael playing soccer, all handsome
**Jude learning how to ride the scooter
**Little Miss Briar

Caramel Cream Cheese Torte with Chocolate Ganache

Pies and Tortes | April 2, 2013 | By

How was everybody’s Easter weekend?  Hope it was wonderful.  Ours was great.  Busy.  Crazy busy.  But great.

Caramel Cream Cheese Torte

Starting with Friday, we had a service at our church, and a potluck, followed by a small group gathering for me and the boys that evening while hubby went to a wedding rehearsal.  Saturday was weekly breakfast at my mom’s, the actual wedding (his aunt’s – congrats guys!), and a wonderful walk with a friend.  Sunday – Church and Easter dinner.  Monday – Another Easter dinner and movie night with my guy!  It really was great.  I probably ate myself into a food coma a few times, but it was wonderful.  Lots of family and friends involved.

Nannie and Jude

{My grandmother holding Jude at Easter dinner.  My boys make her face light up – it’s so wonderful.}

We got some wonderful pictures of the boys too.  Cael did his first egg hunt on Sunday, and it was so fun to watch him!

Cael's Egg Hunt

Cael in his digs for the Sunday service.

Cael

As I said, lots of food was involved this weekend.  Both being made and consumed.  My job for the Sunday dinner, was dessert and corn.  Corn’s pretty easy, so I’ll spare those details.  But I thought you might want to know about the dessert.  I’ve been on a shortbread kick lately.  And I’m almost always on a chocolate kick.  Throw some caramel and cream cheese in there, and VOILA!  A great (calorie-free… ahem*) dessert!

Caramel Cream Cheese Torte with Chocolate Ganache

Shortbread Base

1 cup butter, softened

2 cups flour

1/2 cup sugar

1/4 cup milk

1 tsp vanilla

Mix it all together until it’s nice and crumbly and pat into a 9-inch pie plate.  Bake for about 15 minutes at 350F.  The edges should be turning a lovely light brown colour.  Like the perfect marshmallow over a campfire…  (Can you tell I’m really wanting summer to get on with it?)  Let it cool!

Light brown-edged base

Chocolate Ganache

1 1/2 cups chocolate chips

2/3 cup cream (either 10% or 18% work)

1 tbsp margarine

Now, you can do this on a double boiler if that’s your cup of tea.  But mine tends to be the microwave.  Mostly because growing up we didn’t have a double boiler…  So!  Heat until the margarine is melted and it’s getting smooth.  Make sure not to burn the chocolate.  Just do it in intervals and stir in,between.  Let this cool.

Caramel Cream Cheese Layer

1 pkg cream cheese

1/2 cup brown sugar

1 cup caramel sauce (like Smuker’s or similar)

Beat the cream cheese until smooth, in the same bowl you made the ganache if you want…  a little extra chocolate never hurt anyone.  Like this:

Chocolate remains

Caramel Cream Cheese

Add sugar and sauce.  Spread over cooled shortbread layer.  Top with cooled ganache.  Refrigerate for at least an hour before serving.  2 hours is better.  I only found this out because I was finishing it only minutes before going to dinner.  Thank goodness people take awhile to eat their main meal, and for room in an already stuffed fridge!

Hope you all enjoy!  It really was divine.  Lots of compliments at our dinner, anyhow.

A piece

Here’s a Jude moment to make your day better – doesn’t he have a great smile?  Infectious even!?

Happy baby!

Part of the Tuesday Talent Show at Chef in Training, and Work it Wednesday at High Heels and Grills