Millionaires Espresso Shortbread

Okay so I completely dropped the ball this week. AGAIN.  It took me way to long to get this post out.  In fairness the last week was very busy, I tried to get the post out before Wednesday because from Thursday - Sunday I was barely home or had a house full of guests.  All of which I will get into in the next post.  For now, get gooey.

Do you ever get so excited about wanting to do a recipe that you don't properly read the ingredients.  This happened with these bars.  I turned a single batch into a double batch due to lack of reading,  oops!


Millionaires Espresso Shortbread
(Adapted from Nigella Lawson's - Domestic Goddess)

INGREDIENTS:

• 325g unsalted butter (for shortbread)
• 2/3 cup fine granulated sugar
• 400g unbleached all purpose flour
• 2 tsp espresso powder
• 500g sweetened condensed milk
• 6 tbsp corn syrup
• 300g unsalted butter (caramel sauce)
• 300g dark chocolate pieces. 

INSTRUCTIONS:

1) Preheat the oven to 350F. Combine the flour, espresso powder and sugar in a large bowl.  

2) Blend in butter with your hands until incorporated and slightly crumbly.  Press into a 9x13 pan.

3) Bake shortbread for 5 minutes. then reduce oven temp to 300F and bake for approx. 40 min.  Edges will be golden and no longer doughy. Remove from oven and let cool. 

4) Melt butter in a large bowl, mix in corn syrup and condensed milk and whisk together well.  

The original recipe called for microwaving the mixture for 6-7 minutes, stirring every minute or so to prevent burning.  This did not work for me.  I recommend this....

5) Place the bowl over a pot with simmering water, using the double boiler method.  This method will take about 2 hours for the condensed milk to thicken and darken.   Let cool and sit once darkened. 

6) Pour this mixture over the shortbread and allow to set, in fridge or counter. 

7) Melt the chocolate in a large bowl also over a double boiler and pour this mixture over the caramel layer.  Spread with an offset spatula and let set and cool.   

8) Slice into squares.   

These are very gooey.  Although insanely yummy I would want to use a different caramel filling so that it would be harder and not so gooey as serving these can become tricky.    I did love the addition of the espresso in the shortbread,  it paired so well with the caramel and chocolate.

MEG's RATING : D-EEEE-LICIOUS!

This post was added to Crazy for Crust - Crazy Sweet Tuesdays!

Double Chip Espresso Cookies with Toasted Pecans

Work has finally returned to normal levels and I imagine I will soon be instituting my third trimester work hours. It's nice to get home and still have a night to do tasks.  Last week I went to register for the baby shower.  That was a little over whelming.  The people at the store failed to give the buying baby guide of critical things I needed until I was done. Now, I wasn't alone I was with my mom and sister but they had the complete opposite affect of  no list and told me to add this, add this, add this.   I left that store thinking what did I even put on the registry.  All I remember is there were some cute turtle things that did make it on the list. So I have spent last couple nights reviewing my registry adding things, deleting things, changing colours.   I also went online to another store and adding a few different things.   I was much more relaxed for that one.

I do feel a strong sense of organization these days. Could be some early nesting  kicking it but it has made life easier.  My husband and I created a cleaning schedule a few weeks ago, which is long over due and well needed.  Every since this schedule has been in place every thing is just easier.  Maintenance is better and just the sense to keep things cleaner exists since we know what is coming on the weekend.

Every few weeks I need to make chocolate chip cookies. It can be traditional or  just a small variation but I miss them, crave them and need to make them.

Double Chip Espresso Cookies with Toasted Pecans
(adapted from Anna Olson)

INGREDIENTS:

• 1/2 cup unsalted butter, softened
• 1/2 brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla
• 1 1/4 cup unbleached all purpose
• 2 tsp espresso powder
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/4 tsp salt 
• 1/4 cup white chocolate chips
• 1/2 cup dark chocolate chips
• 1/2 cup pecans 
• 1/2 tsp sea salt - optional for mid bake sprinkle. 

INSTRUCTIONS:
1) In a small bowl combine flour, cornstarch, baking soda, salt and espresso powder. In a small saute pan toast pecans on medium heat until fragrant  (3-4 minutes).  Set both aside
2) In a large bowl or mixer bowl cream together butter and sugar until light and well combined.

3) Add egg and vanilla and beat/mix until just combined.   Add flour mixture until almost combined.

4) Fold in pecans and both chocolate chips.  Using a small scoop, place mounds on a parchment/silpat lined baking sheet. Option : Sprinkle a tiny bit of sea salt on to each cookie. 

5) Bake for 8-10 minutes, until cookies  are golden on the edges.  Let cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.    

6) Try not to eat them all at once. 

This was a great variation!  I just love the hint of espresso with the chocolate.  Mind you,  I don't think I have ever not liked any variation, so maybe I am biased but these are cookie-licious.    

MEG's RATING: D-EEEEE-LICIOUS!