Chocolate Espresso Snaps

Chocolate Espresso Snaps

Ingredients:

3    Cups Flour

1    Cup Dutch Process Cocoa

2    Tbsp. Espresso Powder

4    tsp. Baking Soda

1    tsp. Salt

3/4 Cup Unsalted Butter

3/4 Cup Shortening

2    Cups Sugar

1/2 Cup Brown Sugar

2    Eggs

1/4 Cup White sanding sugar for rolling cookie dough in for decoration

Instructions:

1. In a large mixing bowl, combine flour, cocoa, espresso powder, baking soda and salt.  Mix set aside.

2. In a stand mixer, cream together butter, shortening, sugar and brown sugar.  Add eggs one at a time and       mix until combined.  Add flour/cocoa mixture by the 1/4 cup full until incorporated.

3. Scoop dough into 2" balls and roll in sanding sugar.  Bake in 350 Degrees oven for 14 minutes.  Allow to cool on pan for several minutes.  Transfer to cooling racks and allow to cool completely before storing in an airtight container.  

Serves: 20

Prep time: 20 minutes
Cook time: 14 minutes

Total time: 34 minutes

Banana Cake with Vanilla Bean Frosting

Banana Cake with Vanilla Bean Frosting

Cake:

2/3 cup sugar

1/2 cup sour cream

1 egg

2 tablespoons unsalted butter, softened

2 mashed super ripe bananas (about 3/4 cup)

1 teaspoon pure vanilla extract 

1 cup flour

1/4 teaspoon salt

1/2 teaspoon baking soda

Frosting:

2 tablespoons unsalted butter, softened

1/4 cup heavy cream

1/2 teaspoon vanilla bean paste* (see below)

1 1/4 cups confectioner's sugar

To make cake (easily mixed by hand):

Preheat the oven to 375F (see note below).  Cream together sugar, sour cream, egg, and 2 tablespoons softened butter.  Add mashed bananas and 1 teaspoon vanilla extract.  Add flour, salt, and baking soda; mix well.  Pour into greased 8x8 pan.  Bake at 375F for 20-25 minutes until a toothpick inserted in the center comes out clean.  Cool completely before frosting.

To make frosting:

Cream butter and confectioner's sugar together until smooth.  Slowly add the heavy cream; stir until smooth.  Stir in the vanilla bean paste until fully incorporated.  Spread on cooled cake. 

Note - Bake at 350F if using a glass pan.
Recipe doubles well to fit in a 9x13 pan.   

*Here's the general rule for substituting vanilla:
1 vanilla bean =
1 tablespoon vanilla powder =
1 tablespoon vanilla bean paste =
1 tablespoon pure vanilla extract

The Best Tiramisu

The Best Tiramisu

 * 6 egg yolks

* 1 1/4 cups white sugar

* 1 1/4 cups mascarpone cheese

* 1 3/4 cups heavy whipping cream

* 2 (3 ounce) packages lady fingers (approx 24 lady fingers total)

* 1/3 cup KahluaTopping extras

* 1 teaspoon unsweetened cocoa powder (dust) 

* 1 (1 ounce) square semi sweet chocolate (shaved) 

Procedure

***To start I chill the bowl I will be whipping the cream in***

* Combine egg yolks and sugar in the top of a double boiler. I do this over boiling water.

* Reduce heat to low.

* Cook for about 10 minutes and don't go anywhere! Stir it constantly.

* Remove the mixture from heat and whip in the yolks until its thick.

* Add the mascarpone to the whipped yolks.

* Beat until combined.

* Pull your chilled bowl out of fridge and whip the cream until the stiff peaks are formed.

* Gently fold into yolk mixture and set aside.

* Split the lady fingers in half.

* Line the bottom and sides of your serving bowl with the lady fingers.

* Brush the lady fingers with the kahlua, espresso or very strong coffee.

* Spoon half of the cream filling over the lady fingers.

* Now you are going to layer - using lady fingers, kahlua and filling.

* Keep going till you run out of lady fingers.

* The top layer of filling is finished off with cocoa or chocolate curls. (Or both!)

BIG SUCCESS HINT: Refrigerate several hours or overnight!

Salisbury Steak with Onion Gravy

Salisbury Steak with Onion Gravy

• 1/4 cup safflower oil
• 1 large onion, grated (about 1 1/3 cups)
• 2 slices white bread
• 1/2 cup whole milk
• 2 pounds ground sirloin
• 2 garlic cloves, minced (1 1/4 teaspoons)
• 1 large egg
• 2 tablespoons chopped flat-leaf parsley
• 2 teaspoons plus a dash of Worcestershire sauce
• Coarse salt and freshly ground black pepper
• 1 teaspoon cornstarch, plus 1/4 cup for dusting
• 1 1/2 cups beef broth

Directions

1. Heat a medium saute pan over medium heat. Add 2 tablespoons oil and 1 cup onion. Reduce heat to medium-low, and cook, stirring occasionally, until onions are golden brown and caramelized, about 35 minutes. Set aside.
2. Soak bread in milk, flipping once. Finely chop. In a large bowl, combine the remaining 1/3 cup onions, the sirloin, garlic cloves, bread, egg, parsley, 2 teaspoons Worcestershire sauce, 2 teaspoons salt, and 1/4 teaspoon pepper. Mix with your hands to combine. Divide meat mixture into 6 oblong patties (about 5 inches long and 3/4 inch thick). Dust with cornstarch.
3. Heat a large skillet over medium-high heat. Add remaining oil, and reduce heat to medium. Cook patties, 3 at a time, for 6 minutes, without moving them. Flip, and cook until cooked through, about 9 minutes. Set aside on a plate. Repeat with remaining patties.
4. Make the gravy: Add cooked onions and 1 teaspoon cornstarch to same skillet, and stir for 1 minute. Raise heat to medium-high. Pour in broth and a dash of Worcestershire sauce, and whisk until broth is clear and slightly thickened, about 3 minutes. Remove pan from heat, and return patties and juices to skillet, spooning sauce on top.