Thursday, November 29, 2012


Hello All, and Happy (Incredibly Belated) Thanksgiving!

First of all, I need to apologize for not posting again sooner, and for not replying to all the people who commented on the last post. I tried to reply, but blogger isn't letting me for some reason. =[
 I'll reply to y'all at the bottom of this post.=]

I decided to post a recipe for all of you, I got it from this website, to see it Click Here

                                         ~Salted Dark Chocolate Espresso Cookies~
 10 oz unsweetened chocolate
¼ cup coconut oil

⅓ cup all-purpose flour ¼ tsp baking powder
¼ tsp salt
2 large eggs, at room temperature
1 1/2 cups sugar
 4 tsp instant espresso powder ( I used Instant coffee)
1 tsp vanilla extract
sea salt 


Step #1.
 Finely chop 6 oz. of the chocolate
 and melt it with the coconut oil in a double boiler, while stirring over medium heat.

When it has reached the liquid state, remove from the heat and let it cool to room temperature. Set aside.

Step #2:
Chop the remaining 4 oz into large chocolate chip size and set aside

Step #3:
In a bowl, whisk to combine the flour, baking powder, and salt. Set aside.

Step #4:
In a mixer bowl with the paddle attachment, combine the eggs, sugar, coffee powder, and vanilla extract.

Beat on medium high for about 5 minutes, until pale and fluffy and the batter looks like this

Then take a picture of your mom and sweet little sister. <3 <3

 Fold in the flour mixture,

followed by the cooled melted chocolate mixture, then fold in the chocolate chunks.

Cover and chill until firm, about 1 hour. (Or do what I did and chill in the freezer for about 30 minutes.)

Then while it is chilling, survey your kitchen. If you have done it properly, your sink should look somewhat like this:

I like our sink, it's so wonderfully big. =)

Step #5:
Preheat oven to 350° F. On lined or greased cookie sheets, drop 1 to 1½-inch balls of dough, leaving about 2 inches between each ball. Sprinkle the dough balls with salt flakes

Step #6:
Bake  for 8 to 10 minutes. The centers should still be soft when you remove the pans from the oven. Let the cookies cool briefly before enjoying hot, or store in air tight containers for about two days. Serve with lots of milk.

These are REALLY rich, and have a lovely bittersweet/dark chocolatey taste. They are especially tasty with milk. =)

If you make them I hope you enjoy!

To the people who commented on the last post, we did get to try the fruit, and it was A-M-A-Z-I-N-G! It was very sweet, from the Spinach to the Anise to the Blueberries. Thank you all of you have started following me! I have gotten to my first goal of 15 people! Thank you again!


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