Chocolate Espresso Cookies

Deepen Your Chocolate Fix with Espresso Cookies!

Calling all chocoholics and coffee lovers! This recipe for Chocolate Espresso Cookies is the perfect meeting of your two favorite indulgences. The rich, dark chocolate pairs beautifully with the subtle kick of espresso, creating a delightful flavor combination that's both sophisticated and satisfying.

These cookies are easy to whip up, requiring just a few bowls and common pantry staples. They're chewy on the inside and crisp on the outside, offering a textural contrast that's impossible to resist. Plus, with a touch of espresso powder in the dough, these cookies will give you a little afternoon pick-me-up alongside that decadent chocolate flavor.

Here's what you'll need:

1 cup of melted butter

½ cup of dark cocoa powder

1 cup of granulated sugar

2 tablespoons of pure maple syrup

1 egg

1 teaspoon of vanilla

1 tablespoon of instant espresso powder

1 ½ cup of all purpose flour

1 teaspoons of baking soda

A pinch of salt

For rolling:

½ c sugar and 1 teaspoon of espresso powder 

Directions:

Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper.

Add cocoa and maple syrup to melted butter. 

Mix until well blended.

Add 1 cup of sugar, vanilla, and egg to the mixing bowl, and beat for 1 minute.

Add flour, baking soda , espresso powder and salt. 

Stir until all ingredients are well blended.

Using a cookie scoop, form balls of dough.

Drop them one at a time into the espresso and sugar mix. 

Roll each ball around until completely coated with sugar.

Place the dough balls 3” apart on the prepared cookie sheet and bake for 11 minutes.

Allow to cool for 5 minutes before removing from the cookie sheet.

Tips for Success:

• Don't overmix! Overmixing can lead to tough cookies. Once the dry ingredients are incorporated, stop mixing.
• Chill the dough (optional): Chilling the dough for 30 minutes to an hour can help the cookies spread less and create chewier centers.
• Play with the chocolate: Feel free to experiment with different types of chocolate, such as dark, milk, or white chocolate chips, or even chopped nuts.

The reward? A batch of irresistible Chocolate Espresso Cookies that are perfect for enjoying with a cup of coffee or tea, sharing with friends, or indulging in all by yourself.

So preheat your oven, grab your ingredients, and get ready to bake a batch of these delicious cookies. They're sure to become a new favorite treat!

I know you will agree the chocolate and espresso flavors blend perfectly together to make a great snack!

The beauty of these cookies lies in their simplicity. You won't need any fancy ingredients, and the process is quick and straightforward.

But don't be fooled by their ease – the espresso powder adds a surprising depth of flavor that will have you reaching for another (and another).

You can find more favorite cookie recipes here:

Maple Brown Sugar Cookies

Golden Graham Cookies

Chocolate Covered Cherry Cookies

 

Brown Sugar Sugar Cookies

Peanut Butter Cake Mix Cookies

Favorite Cookie Recipes

 Anyone who knows me well knows that I am an avid baker. Here are a few of my favorite Cookie recipe that you can find here on my site. These are great for the holidays or anytime you could use a homemade sweet treat. All of these recipes are made with simple ingredients and are so easy that anyone could recreate them at home.

Brown Sugar Sugar Cookies

Photo Credit: Sara Lehman.

Upgrade your next batch of sugar cookies by adding brown sugar and a hint of maple. The results are deeply delicious!

Get the recipe: Brown sugar cookies.

Golden Graham Cookies

Photo Credit: Sara Lehman.

If you like golden graham cereal, you will love these cookies! They are large, sweet and have a really great texture. These remind me of crumbl cookies, but are so easy to make!

Get the recipe: Golden graham cookies.

Cream Cheese Sugar Cookie Bars

Photo Credit: Sara Lehman.

This bar cookie recipe is so good! With a tender cream cheese cookie base, and loads of frosting, this is sure to be a favorite sweet!

Get the recipe:  Cream cheese sugar cookie bars.

Cake Mix Cookies

Photo Credit: Sara Lehman.

This is such an easy and yummy cookie recipe! Make these with a cake mix and some peanut butter for a fast and flavorful option that is foolproof, even for those who don’t bake.

Get the recipe: Cake mix cookies.

Mint Chocolate Chip S’mores

Photo Credit: Sara Lehman.

This idea uses chips a hoy cookies, or your favorite homemade chocolate chip and makes them into the best s’mores! With a minty kiss you won’t be able to resist these gooey goodies!

Get the recipe: Mint chocolate chip s’mores.

Chocolate Dipped Shortbread Cookies

Photo Credit: Sara Lehman.

Grab some shortbread biscuits and dip them for an easy upgrade to a pre-packaged snack. Add nuts, chocolate chips, or whatever you like!

Get the recipe: Chocolate dipped shortbread cookies.

Chocolate Covered Cherry Cookies

Photo Credit: Sara Lehman.

The combination of chocolate and cherries is perfect for the holidays, or anytime you need a chocolate fix. This recipe is a favorite with anyone who has the pleasure of sampling one.

Get the recipe: Chocolate Covered Cherry Cookies.

Find more of my favorite cookie recipes here:

Maple Brown Sugar Cookies

Unique and Tasty Tiramisu Recipes

Chicken, Bacon and Gruyere Turnovers

Looking for a quick and impressive appetizer, lunch, or light dinner? Look no further than these delightful Savory Chicken Bacon Gruyere Turnovers! They're bursting with flavor, thanks to a combination of juicy chicken, crispy bacon, and nutty gruyere cheese, all wrapped in a flaky puff pastry crust.

These turnovers are incredibly versatile. They can be served hot or at room temperature, making them perfect for potlucks, game days, or simply a weeknight treat. Plus, they're a great way to use up leftover cooked chicken.

Here's what makes these turnovers so special:

• Simple Ingredients: You don't need a ton of fancy ingredients to create these crowd-pleasers.
• Easy to Assemble: The recipe comes together quickly, with minimal prep and cooking time.
• Endless Variations: Feel free to get creative with the filling! Add your favorite vegetables, herbs, or cheeses.
• Perfect Make-Ahead Option: Prepare the turnovers ahead of time and bake them just before serving.

Ingredients:

1 sheet of puff pastry

½ pound of bacon

1/2 pound of boneless chicken breast

2 tablespoons of olive oil

Brie cheese (I like to use the individually wrapped triangles) 

Shredded swiss or gruyere cheese

Directions:

Crisp bacon to your preference and drain on a paper towel.

Slice chicken into strips.

In a medium saucepan add olive oil and chicken breast strips. Cook over medium heat for about 4 minutes or until cooked through.

Preheat the oven to 350 degrees.

Roll out the puff pastry and cut into triangle shapes. You want to get about 8 triangles from 1 sheet. 

Layer chicken and bacon onto 4 of the triangles of puff pastry.

Add a wedge of brie and a generous pinch of shredded gruyere or swiss cheese.

Top with the remaining 4 triangles of dough and press the edges together, like you might a pie crust.

Bake for 15 to 20 minutes or until the puff pastry is golden brown.

Serve immediately. Refrigerate any leftovers.

Tips for Success:

• Thaw the puff pastry completely: This will prevent it from tearing when you fold it.
• Don't overfill the turnovers: Leave a little space around the edges for sealing.
• Let them cool slightly: The filling will be very hot right out of the oven. Allow them to cool for a few minutes before devouring.

These Savory Chicken Bacon Gruyere Turnovers are sure to become a new favorite. With their irresistible flavor and ease of preparation, they're a recipe you'll come back to time and time again. So, fire up your oven and get ready to enjoy!

Find more great chicken recipes here:

Baked Cracker Crumb Chicken Nuggets

Shredded Chicken Tacos 

Cracker Barrel Chicken and Dumplings

Slice, Slice, Cupcake! Michael Meyers Halloween Cupcakes to Die For (Literally)

Calling all horror fans and cupcake enthusiasts! Halloween season is upon us, and what better way to celebrate than with some chillingly delicious treats? Today, we're taking a trip to Haddonfield with a batch of cupcakes inspired by the iconic slasher film, "Halloween."

A Slice of the Night He Came Home:

These cupcakes are a delightful blend of spooky and sweet. Here's how you can bring a bit of Michael Myers' mayhem to your Halloween party:

HERE'S WHAT YOU NEED:

2 cups of White Chocolate - melted

Molds for Halloween face:

Horror Movie Killer Face Silicone Molds for Keychains Michael | Etsy

Black Food Coloring Gel

FOR THE CUPCAKES:

1 1/4 cup of Flour

1 1/2 teaspoons of Baking Powder

1/2 teaspoon of Salt

1 cup of Sugar

1/2 cup of Milk

1/4 cup of Vegetable Oil

2 Tablespoons of Vanilla Silk Yogurt

1 Egg

1 Tablespoon of Vanilla

Orange Food Coloring Gel

FOR THE FROSTING:

4 ounces of Cream Cheese - softened

4 Tablespoons of Butter - softened

1 teaspoon of Vanilla

2 Tablespoons of Heavy Cream

4 - 5 cups of Powdered Sugar

HERE'S WHAT YOU DO:

Melt the White Chocolate in the Microwave, and fill the halloween Face Molds with the White Chocolate.  Place in Freezer for about 10 minutes to quickly set the Chocolate. Place 1 teaspoonful of the Black Food Coloring Gel in a small dish, and mix in 1/2 a teaspoon of the melted White Chocolate, stirring well.  Using a small Cookie Brush,  paint the outline of the halloween Face mask with the Black Food Coloring Gel/White Chocolate mixture.  Let dry for about 10 minutes. Set aside.

Make the Cupcakes:

In the mixing bowl of a stand mixer, add the Sugar, Milk, Oil, Yogurt, Egg, and Vanilla, and mix on low until blended, then mix on medium, until creamy.  In a separate bowl, place the Flour, Baking Powder, and Salt, and stir well to blend.  Add the Mixer, and blend on Low speed, until mixed, then turn up the mixer, and blend until smooth.  Scrape down the sides of the mixing bowl, and blend again until completely smooth.Add about 2 or 3 teaspoons of the orange Food Coloring Gel to the Cupcake Batter, until you have the desired color of Red.  Line a 12 count Muffin Tin with Cupcake Liners, and fill the Liners 2/3 of the way full.  Bake at 350 for 13 to 15 minutes, or until Cupcake are done, and a toothpick inserted in the center comes out clean. Remove from the oven to a wire rack to cool.

While Cupcakes are cooling, make the Frosting:

In the mixing bowl of a stand mixer, place the softened Cream Cheese, softened Butter, Vanilla, and Heavy Cream, and mix until smooth and creamy.  Add the Powdered Sugar about a cup at a time and blend well between additions.  Scrape down the Mixing bowl, and blend until smooth.  The Frosting should be thick and creamy.  If you need to add a little more Powdered Sugar, add about 1/4 cup at a time until you have a thick and  creamy Frosting.

When the Cupcakes are completely cool, place the Frosting in a Pastry/Piping bag with the large Star tip, and Pipe the Frosting on the Cupcakes, using a swirling motion around the cupcakes and bringing the Frosting up to a point.  Place the halloween White Chocolate Faces in the Frosting and keep refrigerated until time to serve.  Serve, and Enjoy!

NOTE:  Each Halloween Face Mold makes one Face, so you'll need to order accordingly - you can just order 1 mold, and make the Faces a couple of days ahead, and keep them in the refrigerator until time to use them. 

With a little creativity, you can whip up a batch of horror movie cupcakes that are as frighteningly fun to make as they are to devour. So grab your ingredients, turn up the John Carpenter soundtrack, and get ready to bake up a storm! Happy Halloween, and remember... don't eat the last cupcake. Michael might be watching.

Find more Halloween ideas here:

Halloween Trees

Pumpkin Window Clings

Play Doh Ghost Ornaments

Honey Mustard Magic: Instant Pot Pulled Pork Sandwiches

 Calling all sandwich lovers! Today, we're taking the classic pulled pork sandwich to a whole new level of flavor with the help of your trusty Instant Pot. This recipe features a sweet and tangy honey mustard sauce that infuses the tender pork with deliciousness in no time.

Instant Pot Advantage:

The Instant Pot is a game-changer for busy cooks. It allows you to achieve fall-off-the-bone pulled pork in a fraction of the time compared to traditional methods. Plus, the pressure cooker helps lock in all the juices, resulting in incredibly flavorful and moist meat.

Honey Mustard Harmony:

The honey mustard sauce is the star of the show. The perfect balance of sweet honey and tangy mustard creates a flavor profile that complements the richness of the pork beautifully. It's a flavor combination that's sure to tantalize your taste buds.

Building the Perfect Bite:

Now, let's talk about the sandwich itself. Pile that juicy pulled pork onto your favorite toasted buns. Add a creamy slaw for a touch of coolness and crunch. Don't forget a drizzle of extra honey mustard sauce for good measure.

Recipe:

Here's what you'll need to create these mouthwatering Honey Mustard Pulled Pork Sandwiches:

Ingredients:

• 2 lbs boneless pork shoulder (butt roast)
• 1 cup chicken broth
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Hamburger buns
• Coleslaw (optional)
• Extra honey mustard sauce for serving (optional)

Instructions:

1. Add the chicken broth, Dijon mustard, honey, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and onion powder to the inner pot of your Instant Pot. Stir to combine.
2. Season the pork shoulder generously with salt and pepper. Place it in the Instant Pot on top of the liquid mixture.
3. Close the lid and seal the pressure valve. Cook on high pressure for 70 minutes.
4. Once the cooking time is complete, let the pressure release naturally for 15 minutes. Then, carefully release any remaining pressure manually.
5. Remove the pork from the Instant Pot and shred it with two forks. Discard any excess fat.
6. Return the shredded pork to the pot with the remaining cooking liquid. Stir to coat the pork in the sauce.
7. Taste and adjust seasonings as needed.
8. Toast your hamburger buns. Pile the pulled pork onto the buns and top with coleslaw and extra honey mustard sauce (if desired).

Tips:

• For a thicker sauce, remove some of the shredded pork and set it aside. Bring the remaining sauce in the Instant Pot to a boil and simmer for a few minutes until it thickens slightly. Then, stir the shredded pork back in.
• Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat or in the microwave until warmed through.

The Takeaway:

This Instant Pot Honey Mustard Pulled Pork Sandwich recipe is a flavor explosion waiting to happen. It's the perfect combination of easy, delicious, and satisfying. So, fire up your Instant Pot, whip up this recipe, and prepare to be amazed!

Find more favorite recipes here:

Foolproof Biscuits

Maple Brown Sugar Cookies

Instant Pot Peanut Butter Noodles