Espresso Chocolate Shortbread

Espresso Chocolate Shortbread
Source: Smitten Kitchen

Makes about: 28 1×2’’ squares
Prep time: 10 minutes+30-45 minutes for freezing
Bake time: 12-20 minutes

These cookies are flaky, buttery, intensely coffee flavored, and not too sweet. They are great if you like a not so sweet cookie. I also made a half recipe.

Ingredients
½ tbsp. instant espresso powder
½ tbsp. water
1 stick butter
1/3 c confectioner’s sugar
¼ tsp vanilla
1 cup flour
3/8 mini choco chips

Special equipment
Gallon sized ziplock bag, rolling pin

Directions
1. Preheat the oven to 325F.
2. Mix together espresso powder and water until the powder is dissolved.
3. Cream together butter, sugar, and vanilla.
4. Mix in espresso liquid.
5. Add in flour and chocolate chips.
6. Transfer dough into the Ziploc bag and roll out in a rectangle about ¼’’ thick.
7. Freeze the dough in the Ziplock bag until it’s solid (30min-1h)
8. Remove dough from the bag (will require destroying the bag) and cut cookies into 1’’x2’’ rectangles. Place on prepared baking pan.
9. Bake 18-20 minutes (I did about 12 minutes)
10. Enjoy!

Apricot Coffee Cake

Apricot Coffee Cake
Source: Chocolate and Zucchini

I made a half recipe (half is listed below). For some reason, my flour was super absorbent, so I needed to add a whole lot more milk (used almond milk). Also, didn’t have crème fraiche, so I used almond milk instead. It seemed like the topping didn’t really do much, but the cake was still pretty good. The apricots were a bit tart, so there was a nice contrast in this really moist cake

Makes about: one 9×5 loaf pan
Prep time: 10 minutes
Bake time: 40-50 minutes

Ingredients
250g apricots (about 4 small apricots), washed and quartered
1/2 + 3/8c flour
½ tsp baking powder
dash salt
¼ tsp baking soda
5 tbsp butter
½ tsp milk + extra if needed (I used 6 tbsp)
¼ cup sugar
½ egg

topping: 1 tbsp heavy cream
1 tbsp sugar
1 egg

Directions
1. Preheat oven to 350F.
2. Mix flour and butter.
3. Add in sugar
4. Add in egg and milk. Add more milk till the mixture is a thick batter.
5. Pour batter into prepared pan.
6. Arrange apricots on top.
7. Pour topping over the apricots.
8. Bake 40-50 minutes, until knife inserted in the center comes out clean.

New Classic Brownie (aka Ice Bath Brownies)

New Classic Brownie (aka Ice Bath Brownies)
Source: Alice Medrich via Matt Bites

Makes about: 8×8 pan
Prep time: 10 minutes
Bake time: 20-25 minutes

I made a half recipe. These brownies are crispy and chewy on the outside, yet fudgy and moist on the inside. They seemed a little greasy while baking, but then the grease went away. Putting it in cool water (rather than an ice bath) seemed to do the job just fine.

Ingredients
Half recipe:
4 tbsp butter
2 oz unsweetened chocolate
½ cup + 2 tbsp sugar
½ tsp vanilla
1/8 tsp salt
¼ cup flour
1/3 cup toasted nuts
1 egg

Special equipment
Pan and cold water.

Directions
1. Preheat 350F. Prepare ice cubes and cold water in a pan.
2. Melt butter and chocolate together.
3. Add sugar and vanilla.
4. Add in egg.
5. Add in flour and salt.
6. Add nuts.
7. Bake 20-25 minutes.
8. Place pan in ice bath (but don’t let the brownies get wet!)
9. Enjoy!