Chocolatey Fiasco

I've been a dreadful blogger. Absent, inconsistent, and unworthy of your love. So I thought I'd make you a treat.

Much to my dismay my sweet gesture turned into a bit of fiasco. They aren't pretty but it is the thought that counts, right?

I was feeling a bit blue on Friday, so I scurried over to Anthropologie hoping to indulge in a little retail therapy. It turns out I found this gem of a chocolatier's cookbook written by the Mast Brothers, the makers of rich, dark chocolate perfectly packaged out of Brooklyn. 

I felt like I had hit a gold mine when I was flipping through this giant book filled with inspiring desserts countered with a truly inspiring story. 

It seemed to be the perfect way to extend the olive branch to my loyal readers.

My first bite left me standing there, nose crinkled and brow furrowed. Where did I go wrong?

So, I went into damage control. I melted up the rest of the dark chocolate and started dunking the caramels. Sprinkled them with sea salt. Popped them in the fridge.

This gave them redeeming qualities but not so much in the looks department.

 I really owe you all one for sticking by my side! I know you are getting weary with all of these food posts. Buckle up. I'm headed West next week and I may not return.

XO,
Bee

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Cookie Monster

Well if you haven't caught on thus far I have a bit of a sweet tooth turning me into a ravenous, unstoppable dessert loving monster. At the beginning of the summer I had the privilege of tasting the best cookie known to man, made by my homegirl Emilie. This really is saying a lot because I am incredibly loyal to my mama's cookie making abilities. I felt some serious guilt asking for this recipe feeling an incredible amount of betrayal to my own family recipe.

On the other hand it just didn't seem fair not to share this mouth watering cookie with all of you. Not to mention the whole blogging about baking isn't really that big of a sacrifice. It basically gives me a good excuse to eat cookie dough...justification I can live with.

So Thursday night was the season opener for Ole Miss football. My girl Alex and I decided to do a little baking before the game...cookie tailgating I suppose. She was the baker in this blogging story. I was her sous baker if I can even take credit for that. I really just took pictures and ate spoonfuls of dough.

Not only are these cookies insanely delicious but easy as pie to make. Just dump all the ingredients into one bowl and mix.

Yes, two sticks of butter makes all the difference in the world.

This is Amber. If dogs could talk I think it would go a little something like this..."Hey guys, watchya doin'?"

"Can I have some too?" Bless her heart

We are peanut butter and chocolate lovers so we got a little crazy with the chips.

Let me start by saying this, I am perfectly aware that I have a double chin. It has little to do with the camera angle and a lot to do with the fact I love cookie dough, chocolate, cupcakes, doughnuts, etc. Let's just say I have to run aaaaa loooottt to find some sort of balance. Life is too short not to enjoy all the sweetness.

Make sure to pull them out when they are just golden around the edges. This is the trick to their ewwy gooey goodness.

The gal behind the recipe. Girlfran can make a mean cookie.

Ole Miss earned themselves a victory. I will gladly take the credit and say that it had everything to do with these lucky cookies ;)

Here's the recipe:

2 1/4 c flour
1 tsp baking soda
1 tsp salt
1 c (2 sticks) butter, softened
3/4 c sugar
3/4 c packed brown sugar
1 tsp vanilla
2 eggs
1/2 bag (about 6-7 oz) mini chocolate chips
1/2 bag (about 6-7 oz) peanut butter chips

Mix everything together except the chips. Then throw those in and mix again (wooden spoon really does the trick!). We used an ice cream scoop for giant cookie size on an ungreased cookie sheet. Bake at 375 for 8-9 minutes, and take them out of the oven just before they start to get brown on the edges.

Happy Eating!!!

XOXO,

Bee

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Your New Favorite Cookies

Double Chocolate Espresso Sandwich Cookies w/ Peanut Butter Filling

Brace yourself...you won't be the same after you try these delectable little treats. They combine everything I love about dessert: chocolate, peanut butter, espresso, and cookies. While I wish I could take the credit for these babies, I have to admit that the recipe is from another blog and I found it via Pinterest. You can find the original here. I'll take all of the credit for the making and eating of them though.

Here's everything you'll need for the cookie portion of the recipe.

Mixing all the dry ingredients....

...Now mixing all the butter and sugar

If I'm being honest I had a few spoonfuls of this. The double chocolate espresso cookies are yummy enough on their own, but add the peanut butter filling and it takes it to a whole new level.

Not so patiently waiting for the cookies to bake.

In the meantime here's everything you need for the filling.

The cookies are finally done! Once they cool just spread them with the peanut butter filling, make your little sandwiches, and try to refrain from eating them all in one sitting.

Obviously I couldn't wait to try a bite.

Double Chocolate Espresso Cookies
1 cup flour
3/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
8 Tbsp. unsalted butter, softened
2/3 cup granulated sugar
1/4 cup firmly packed brown sugar
1 large egg
1/2 tsp vanilla extract
3/4 cup chocolate chips
1 tsp instant espresso powder

-Whisk together the flour, cocoa powder, baking soda, salt and espresso powder. Set aside.

-In another bowl, cream together the butter and both sugars. Stir in the egg and vanilla.

- Gradually mix in the flour mixture to the wet mixture, until just incorporated. Stir in the chocolate chips.

-Separate the dough into two and roll them into 2 uniform logs about 12 inches long. Refrigerate it until firm enough to slice.

-Preheat the oven to 350 degrees.

- Cut the logs into 1 inch slices and place 1 ½ inches apart on the prepared sheets. Bake for 15 minutes, or until the dough looks just baked. The cookies should be tender, so do not over bake.

Peanut Butter Filling

2 cups powdered sugar

6 Tbsp softened unsalted butter

1/2 cup creamy peanut butter

2 Tbsp milk

-Cream all the ingredients together until well mixed. Use immediately.

XO,
Lo

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