THEME BY BAUDELAIRED
i believe it's not butter
.

This blog is dedicated to the best meal of the day.

I do not claim the rights to any of the pictures featured on this blog. But I do claim they are delicious and fun to make~!

Twirly lemon cookie ( click through for recipe)

Twirly lemon cookie ( click through for recipe)

S’mores cookie sandwich ( click through for recipe)

S’mores cookie sandwich ( click through for recipe)

pumpkin molasses cookies ( click through for recipe)

pumpkin molasses cookies ( click through for recipe)

double-chocolate chunk cookies(click through for recipe) 

double-chocolate chunk cookies
(click through for recipe) 

Banana and walnut chocolate chip cookies ( click through for recipe)

Banana and walnut chocolate chip cookies ( click through for recipe)

iherzfood asked: hey, such a nice blog!! love it, i spend hours looking at those delicious pictures! <3

Thanks =)

spice cookies ( click through for recipe)

spice cookies ( click through for recipe)

apple pear crisp recipe ( click through for recipe)

apple pear crisp recipe ( click through for recipe)

Apple cream cheese bunt cake ( click through for recipe)

Apple cream cheese bunt cake ( click through for recipe)

butter scotch pudding triple chip cookie (click through for recipe)

butter scotch pudding triple chip cookie (click through for recipe)

Peanut butter cookie sandwiches with milk chocolate butter cream
 ( click through for recipe)

Peanut butter cookie sandwiches with milk chocolate butter cream

 ( click through for recipe)

Lemon Meringue Pie (Click through for recipe) 

Lemon Meringue Pie (Click through for recipe) 

Chocolate Espresso Cookies with Andes Mint
Made these cookies the other day for my sister’s birthday party. They were deeeelicious!
Makes about 20-24 cookies
Ingredients
12 ounces semi-sweet chocolate, chopped into 1/2-inch pieces (recommended: Ghirardelli)
   4 tablespoons unsalted butter, at room temperature
   4packets of instant coffee (I used Taster’s Choice, Columbian flavor)
   2 cup flour
   4 tablespoons unsweetened cocoa powder (I used Ghiradelli)
   2 teaspoon baking powder
   1/2 teaspoon fine sea salt
   1 1/2 cup sugar
   4 eggs, at room temperature
   1/2 tablespoon water
   2 teaspoon pure vanilla extract
   2 cup small bits of Andes Chocolate Mints (I got mine at walmart in the baking isle)
Directions
Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
Next, melt the Ghiradelli Semi-Sweet chocolates in a double boiler. To melt it in a double boiler, place the bowl over a small pot of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
**An alternative to this step is to just microwave the chocolate in a microwavable bowl. Set the microwave for 30 seconds. After the 30 seconds, mix the chocolate &amp; butter. Repeat the 30 seconds &amp; mixing until the chocolate &amp; butter is fully incorporated &amp; smooth.
In a medium bowl, whisk together the instant coffee packets, flour, cocoa powder, baking powder, and salt.
In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate mints. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.
TIP: If the batter is too runny to handle, store in refrigerator to harden so it can be easier to handle &amp; scoop.
 Follow me for upcoming recipes!
http://megatroooon.tumblr.com

Chocolate Espresso Cookies with Andes Mint

Made these cookies the other day for my sister’s birthday party. They were deeeelicious!

Makes about 20-24 cookies

Ingredients

  • 12 ounces semi-sweet chocolate, chopped into 1/2-inch pieces (recommended: Ghirardelli)
  •    4 tablespoons unsalted butter, at room temperature
  •    4packets of instant coffee (I used Taster’s Choice, Columbian flavor)
  •    2 cup flour
  •    4 tablespoons unsweetened cocoa powder (I used Ghiradelli)
  •    2 teaspoon baking powder
  •    1/2 teaspoon fine sea salt
  •    1 1/2 cup sugar
  •    4 eggs, at room temperature
  •    1/2 tablespoon water
  •    2 teaspoon pure vanilla extract
  •    2 cup small bits of Andes Chocolate Mints (I got mine at walmart in the baking isle)

Directions

Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.

Next, melt the Ghiradelli Semi-Sweet chocolates in a double boiler. To melt it in a double boiler, place the bowl over a small pot of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.

**An alternative to this step is to just microwave the chocolate in a microwavable bowl. Set the microwave for 30 seconds. After the 30 seconds, mix the chocolate & butter. Repeat the 30 seconds & mixing until the chocolate & butter is fully incorporated & smooth.

In a medium bowl, whisk together the instant coffee packets, flour, cocoa powder, baking powder, and salt.

In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate mints. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.

TIP: If the batter is too runny to handle, store in refrigerator to harden so it can be easier to handle & scoop.

 Follow me for upcoming recipes!

http://megatroooon.tumblr.com