Cappuccino Chocolate Cookies

Cappuccino Chocolate Cookies via LashesandDashes

Today I bring you Cappuccino Chocolate Cookies, perfect for a rainy day. I have been reading the Hannah Swensen Book Series by Joanne Fluke, in each book Joanne includes several recipes for desserts as well as a few main courses. I have been wanting to try a recipe but had not had the chance until two weeks ago. A friend of ours had a family emergency so I offered to bring over Dinner and some dessert for the whole family.

Cappuccino Chocolate Cookies via LashesandDashes

This recipe makes somewhere in between 8 to 10 dozen cookies, if that is to much to eat at once feel free to freeze the extras 🙂 The recipe calls for espresso powder, I used Greek Nescafe Classic, next time I think I will try Coffee Extract.I did make a few changes to recipe to accommodate my taste. I absolutely love this recipe, I know I will continue making it for years to come! Enjoy 🙂

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

 

Ingredients:

4 sticks, (one pound) unsalted butter, melted

1/2 cup espresso powder

1 TBL 1 tsp vanilla extract

3 cups white granulated sugar

3 eggs, beat in measuring cup

2 tsp baking soda

1 tsp baking powder

3 cups milk chocolate chips (A bag plus half a bag of chips)

5  1/2 cups all purpose flour, measured with the scoop and level method

 

Directions

Mix into melted butter the espresso powder and vanilla extract, continue mixing until espresso powder is dissolved. Add in the sugar, eggs, baking powder, and baking soda, mix well. Add in the flour one cup at a time mixing until evenly distributed, continue until all flour has been added in. Mix in chocolate chips using a spatula. Using a medium cookie scoop, drop unto parchment lined cookie sheet, 12 to standard sheet pan. Flatten each cookie with a two inch flat surface (I used a small ramekin bottom). Place cookie sheets into a preheated 375 degree oven for 9-11 minutes. After they come out of the oven leave on pan for two minutes then transfer to cooling rack.

 

Dads Chocolate Trifle

Today I bring you my Dad’s Chocolate Trifle. I remember when I was little my mom and I would make this for Father’s Day. This dessert is perfect and quick! This year I did not put any candy in the trifle but typically we use crushed Heath Bars in between the layers. I used a box brownie mix but you could also make homemade. I use Cool Whip since it is stabilized, I suppose you could make homemade whipped cream but I am not sure how it would hold up for a few days in the fridge.

Dads Brownie Trifle via LashesandDashes

Dads Brownie Trifle via LashesandDashes

Dads Brownie Trifle via LashesandDashes

Dads Brownie Trifle via LashesandDashes

 

Ingredients: 

1 boxed brownie mix, made and cut into 1 inch pieces

1 container Cool Whip

1 box chocolate pudding, prepared according to package

1 trifle bowl or small punch bowl

Optional: Crushed Candy

 

Directions:

Layer in brownie pieces, make sure to cover bottom of bowl. Next layer in pudding. After that if you choose layer in crushed candy. Next layer in Cool Whip. Repeat layers. I did two complete layers then crumbled bownie on top of the last layer of Cool Whip. Can be made up to a day in advance. Enjoy!

Patriotic Trifle

I made this trifle for Memorial Day, I got the idea from Mels Kitchen Cafe, I used her recipe as a jumping off point. I love trifles for their simplicity but it looks like you spent hours.  You can make everything homemade or you can buy it from the store. I made the blueberry filling homemade but bought the cherry filling. We had friends and family over for Memorial Day and they gave this dessert a thumbs up!  On a side note please bare with me in the next few weeks as there may be some exciting changes coming to Lashes and Dashes 🙂

Patriotic Trifle via LashesandDashes

Adding water to the blueberries.

Patriotic Trifle via LashesandDashes

Adding in the cornstarch.

Patriotic Trifle via LashesandDashes

In goes the sugar.

Patriotic Trifle via LashesandDashes

All of the ingredients for the blueberry filling in the pot.

Patriotic Trifle via LashesandDashes

The blueberry filling cooking.

Patriotic Trifle via LashesandDashes

The blueberry filling cooked and cooling.

Patriotic Trifle via LashesandDashes

Adding condensed milk to softened cream cheese.

Patriotic Trifle via LashesandDashes

The cream cheese filling.

Patriotic Trifle via LashesandDashes

Making whipped cream.

Patriotic Trifle via LashesandDashes

The cake mixture layer on the bottom.

Patriotic Trifle via LashesandDashes

The blueberry filling layered on.

Patriotic Trifle via LashesandDashes

The whipped cream layer.

Patriotic Trifle via LashesandDashes

Note: I used a Angel Food Box mix and used about 3/4 of the cake. You could also use a store bought cake which the original recipe said is the perfect size. If you choose to decorate the top of the trifle keep the other portion of the cake. I used canned cherry pie filling but you can also make homemade cherry filling the same way you made the blueberry.

Ingredients 

Blueberry Filling:

12 ounces frozen blueberries
2 tablespoons granulated sugar
2 tablespoons cornstarch
1/4 cup cold water
Squeeze of fresh lemon juice (about 1/2 tablespoon)

Cherry Pie Filling.

Cake and Cream:

Baked, cooled and cubed angel food cake (see note)
16 ounces light cream cheese, softened to room temperature
2/3 cup half-and-half or evaporated milk (can use skim evaporated milk)
2/3 cup granulated sugar

Whipped Cream:

1 1/2 cups heavy cream
3 tablespoons powdered sugar

Directions

DIRECTIONS

For the blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature. For the cake and cream layer, in a blender or with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk and sugar until smooth and creamy. Transfer the mixture to a bowl if you used a blender. Fold in the angel food cake cubes. Keep in mind (from the note above) that you may not use all the cake cubes, especially if using an angel food cake mix. Add cake cubes until they are all thickly coated with a layer of cream. If making this in advance, it can dry out if there is too much angel food cake added. For the whipped cream, beat together the heavy cream and powdered sugar until peaks form. To assemble, in a trifle dish or in a large glass bowl, spread half of the angel food cake mixture. Top with half of the blueberries, spreading evenly across, and then spread half of the sweetened whipped cream. Then spread half of your cherry filling. Repeat the layers but keep out small amount of blueberry and cherry filling as well as small amount of whipped cream. If you would like to decorate the top of the trifle use extra angel food cake chunks around the outside edge of trifle, then using the leftover cherry filling make a circle around top of cake. Using the leftover whipped cream make a smaller circle then place a small dollop of blueberry filling in the middle to finish the trifle off.
Cover and refrigerate at least 2 hours or up to 24 hours. Serve chilled.

Riches, A Cookie from the 1930’s

Riches, A cookie from the 1930's via LashesandDashes

A couple of weeks ago I went to several garage sales and picked up some wonderful vintage cookbooks, one of those I bought is The Cookie Book by Nellie Watts. From what I can tell it was printed in the 1930’s, it has  wood for the book covers. It is so interesting reading through the book and seeing how women use to bake. I decided to make a cookie called Riches, the cookie is a bit crisp with a almond flavoring and the topping is somewhat like a cinnamon meringue. The full recipe makes 4 dozen cookie a bit to much for my family to consume so I halved the recipe, I have given both recipes. The eggs were a bit tricky to half but I mixed together a whole egg then poured half of it into the batter. I did the same with the half a yolk. Next time I make these cookies I will pipe on the filling for a more presentable cookie.

The Cookie Book via LashesandDashes

 

Riches, A cookie from the 1930's via LashesandDashes

Softening the butter.

Riches, A cookie from the 1930's via LashesandDashes

The eggs mixed.

Riches, A cookie from the 1930's via LashesandDashes

Adding the egg into the creamed butter and sugar.

Riches, A cookie from the 1930's via LashesandDashes

The mixed dough.

Riches, A cookie from the 1930's via LashesandDashes

The dough ready to be formed into a disk.

Riches, A cookie from the 1930's via LashesandDashes

The disk of dough wrapped in plastic wrap ready to be chilled.

 

Riches, A cookie from the 1930's via LashesandDashes

The egg whites and cinnamon.

Riches, A cookie from the 1930's via LashesandDashes

The chilled dough ready to be rolled out.

Riches, A cookie from the 1930's via LashesandDashes

The rolled out dough cut into circles.

Riches, A cookie from the 1930's via LashesandDashes

The cookies on parchment lined baking sheet.

Riches, A cookie from the 1930's via LashesandDashes

The topped cookies ready to bake.

 

 

Full Recipe (4 dz)

1 1/2 cups butter

2 cups sugar

1 egg plus one extra yolk

1/4 tsp almond extract

4 cups flour

1/8 tsp salt

Topping

1 egg white

2 TBS sugar

1/2 tsp cinnamon

2/3 cup shredded almond

 

Half Recipe

3/4 cup butter (1 and half sticks)

1 cup sugar

half of an egg plus half yolk

1/4 tsp almond extract

2 cups flour

1/8 tsp salt

Topping

1 egg white

1 TBS sugar

1/4 tsp cinnamon

1/3 cup shredded almond

 

Directions

Cream butter with sugar. Add eggs, almond extract, flour and salt in given order. Form dough into a disk then wrap dough in plastic wrap then chill dough until firm. Roll and cut into two inch circles. In center of each circle place half teaspoon of the topping made by beating the egg white till stiff and adding the sugar and cinnamon. If you choose add shredded almonds and bake in a 400 degree oven for 7-10 minutes, mine took 7.

Happy Easter a Week Late with a Recipe for Two Desserts

Lemon Roll Cake via LashesandDashes

 

Today I bring you my Easter desserts, a week too late. I wrote this post last Monday then life got in the way and I did not get to add the pictures till today. I hope you all had a wonderful Easter spent with Friends and Family celebrating our Saviors Resurrection! We had a wonderful low key Easter, we went to a Sunrise Service right on the beach which was amazing then we spent the afternoon eating dinner with dear friends at our house. Since I love making and eating desserts I offered to make them, I made a Lemon Roll Cake as well as Mini Lemon Cheesecakes. I got the idea to make the Lemon Roll from Crazy for Crust and from there just ran with it. Both desserts turned out wonderful and I know I will be making them many more times in the coming months. One of the reasons I love these desserts is they are so easy to make, the filling for the Lemon Roll is also the base for the Mini Cheesecakes. It is also very light and refreshing and would make a wonderful dessert for the hot summer months. I was actually only planning on making one dessert but then I had a lot of the filling left from the Lemon Roll Cake so I decided to make mini cheesecakes, I used Gingersnaps for my crust on the Mini Cheesecakes since I did not have any Gram Crackers on hand. I hope you all love these desserts as much as I do!

 

Lemon Roll Cake with Lemon Cheesecake Filling

 

Lemon Roll Cake via LashesandDashes

Whisking the dry ingredients together.

Lemon Roll Dessert via LashesandDashes

Whisking the eggs.

Lemon Roll Dessert via LashesandDashes

Rolling the lemon to release the juice.

Lemon Roll Dessert via LashesandDashes

Zesting the Lemon.

Lemon Roll Dessert via LashesandDashes

Cutting the Lemon.

Lemon Roll Dessert via LashesandDashes

Juicing the Lemon.

 

Lemon Roll Dessert via LashesandDashes

Adding in the sugar.

Lemon Roll Dessert via LashesandDashes

Mixing together all of the wet ingredients.

Lemon Roll Dessert via LashesandDashes

Adding in the flour.

Lemon Roll Dessert via LashesandDashes

Carefully spreading the batter into the pan.

Lemon Roll Dessert via LashesandDashes

Batter spread into the pan, thinly.

Lemon Roll Dessert via LashesandDashes

Quickly peeling the cake off of the wax paper.

Lemon Roll Dessert via LashesandDashes

The Lemon Roll off of the old wax paper and onto the new.

Lemon Roll Dessert via LashesandDashes

Rolling the cake so it can cool.

Lemon Roll Dessert via LashesandDashes

Adding the whipping cream into the ice cold mixing bowl.

Lemon Roll Dessert via LashesandDashes

Adding in by small increments the softened cream cheese.

Lemon Roll Dessert via LashesandDashes

Adding in the powdered sugar and lemon extract.

 

Lemon Roll Dessert via LashesandDashes

The Lemon Cheesecake filling.

Lemon Roll Dessert via LashesandDashes

Spreading the filling on the lemon roll.

Lemon Roll Dessert via LashesandDashes

Re-rolling the Lemon Roll.

Lemon Roll Dessert via LashesandDashes

The Lemon Roll ready to be refrigerated.

Lemon Roll Dessert via LashesandDashes

Wrapping the Lemon Roll for the fridge.

 

Mini Lemon Cheesecakes

Mini Lemon Cheesecakes via LashesandDashes

Smashing the gingersnaps.

Mini Lemon Cheesecakes via LashesandDashes

Add the cookies crumbs to the mini muffin tin.

Mini Lemon Cheesecakes via LashesandDashes

Spooning the lemon cheesecake filling into mini muffin tin.

 

Mini Lemon Cheesecakes via LashesandDashes

The filled muffin tin ready to go into the freezer.

Lemon Roll Cake via LashesandDashes

 

 

Lemon Roll Cake
3 eggs
1/2 cup granulated sugar
2 tablespoons Lemon Juice (about 1 medium or 1/2 large)
Zest of one lemon
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup all purpose flour
Powdered sugar, to aid in rolling

Lemon Cheesecake Filling
1/2 cup whipping cream
8 oz cream cheese
5 TBS powdered sugar
1 tsp lemon extract
Directions
Preheat oven to 350 degrees. Line a jelly roll (10″x 15”) pan with wax paper. Beat eggs at high speed for 2 minutes, until frothy and dark yellow. Beat in sugar, lemon juice, and zest. Whisk together salt, baking powder, and flour. Stir into wet ingredients just until blended. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 7-9 minutes (mine took 7).
While the cake is baking, place wax paper larger then your jelly roll pan out on a large work surface. Sprinkle liberally with powdered sugar. As soon as the cake comes out of the oven, turn it over on the wax sprinkled with powdered sugar. Using a serrated knife carefully pull cake off of the wax paper it was cooked on. Working at the short end, fold the edge of the wax paper over the cake. Roll tightly, rolling up the cake into the wax paper. Let cool completely while rolled, at least one hour. While the cake is chilling, make the filling. Beat the heavy whipping cream and cream cheese until stiff peaks form. Beat in the lemon extract and powdered sugar. When cake is cool, carefully unroll the cake and place on a clean piece of wax paper. Spread the lemon whipped cream over the cake. (You should have filling left over) Gently but tightly, re-roll the cake and tape close. Chill until it firms up a bit, at least one hour or overnight. Slice and serve. Cake will last covered in the refrigerator for up to 4 days.

Lemon Cheesecake
5 gingersnaps
Leftover lemon filling
12 small muffin tin wrappers
Directions
Crumble 5 gingersnaps, Using the left over filling from the Lemon cake fill 12 small muffin cups. Freeze for several hours or overnight. Serve with small dollop of whipped cream.

Saint Patrick’s Day Food

Saint Patrick's Day via LashesandDashesHappy Saint Patrick’s Day!  On Saint Patrick’s Day in the T household  we decided to go all out.I don’t think we have a lick of Irish blood in us but we sure love the food! We made Crock Pot Corned Beef & Cabbage recipe by Salt and Pepper Moms, as well as Irish Soda Bread and Irish Cream Dessert recipes below. For the Irish Soda bread, I followed the basic recipe but others include caraway seeds and raisins. You could also use green food coloring to give the bread some pizzazz. We bought Kerrygold Butter to go on the bread, and let me just say I think we will be buying the butter from now on! The Irish Cream Dessert original recipe came from Food Network UK, I changed it up a bit.

Irish Soda Bread

Irish Soda Bread via Lashes and Dashes

Irish Soda Bread via Lashes and Dashes

Flour, baking soda, and salt.

Irish Soda Bread via Lashes and Dashes

Adding in the Buttermilk.

Irish Soda Bread via Lashes and Dashes

Bread dough ready to be kneaded.

Irish Soda Bread via Lashes and Dashes

Bread on floured board.

Irish Soda Bread via Lashes and Dashes

Bread ready to go in the oven.

Irish Soda Bread via Lashes and Dashes

Bread out of the oven with Kerrygold Butter.

 

Ingredients

4 cups flour
2 teaspoon baking soda
1 teaspoon salt
1 3/4 cups buttermilk

Directions

Preheat oven to 425 degrees. In a large bowl, mix together the flour, baking soda and salt. Gradually stir in the buttermilk until the dough comes together in a slightly sticky ball, dough will be shaggy. Turn dough onto a floured surface and knead gently a few times. Form the dough into a ball. Cut an X into the dough with a sharp knife, about 1/4 of an inch deep. Bake for 30 minutes until the crust is dark golden brown and a knife comes out clean.

Irish Cream Dessert

Irish Cream Dessert via LashesandDashes

Irish Cream Dessert via LashesandDashes

Melting the butter.

Irish Cream Dessert via LashesandDashes

Crushing the Gingersnaps.

Irish Cream Dessert via LashesandDashes

Whipping the cream.

Irish Cream Dessert via LashesandDashes

Whisking together the sweetened condensed milk and creamer.

Irish Cream Dessert via LashesandDashes

The finished whipped cream.

Irish Cream Dessert via LashesandDashes

Folding in the Whipped Cream into the Creamer mixture.

Irish Cream Dessert via LashesandDashes

Lined ramekin with the gingersnap cookies mixture.

Irish Cream Dessert via LashesandDashes

Pouring the cream into the ramekins.

Irish Cream Dessert via LashesandDashes

Filled ramekin.

Irish Cream Dessert via LashesandDashes

Filled ramekin topped with gingersnaps.

Irish Cream Dessert via LashesandDashes

Ready to go into the freezer.

 

Ingredients 

20 gingersnap cookies

2 1/2 tablespoons butter, melted

1 cup heavy cream

12 oz  sweetened condensed milk

1/2 cup Baileys Irish Creamer, Original

4 Ramekins

Directions

Line the ramekins with plastic wrap creating a shell and leaving long flaps to cover the ramekins later. In a food processor, pulse gingersnap cookies with melted butter until small crumbs form for the crust. My food processor was not available so I left the ginger snaps a bit chunkier. If you do not have a food processor put cookies in Ziplock bag and crush with a can. Press half the cookie crumb mixture, dividing evenly, firmly into the bottom of each ramekin. Reserve the other half of the crumb mixture for the topping. In a large bowl, Whisk heavy cream until soft peaks form. In a separate large bowl,  whisk together condensed milk and Irish cream then fold in whipped cream. Pour evenly into the ramekins. Top with remaining gingersnap crumbs and cover with the extra plastic wrap, pressing to compact mixture. Freeze until set, about 5 hours. To serve, remove plastic wrap from top and then gently turn ramekins over to release dessert onto a serving plate. Gently remove plastic wrap.

Norma’s Bread Pudding

Normas Bread Pudding via LashesandDashesWhen I was little and we lived in Pensacola, Florida my mom and I would visit Normas Cafe for special occasions. Fifteen years later and we still talk about Normas Bread Pudding! Normas Bread Pudding is like nothing you have ever had before, words can not even describe how yummy it is. I was and still am a very picky eater, so for me to eat the Bread Pudding must mean it was delicious! I made a few small adjustments to the recipe the largest being instead of using Amaretto Liqueur I used Amaretto Coffee Creamer, I looked everywhere for Amaretto and could not find it so I decided to go with the coffee creamer. As a side note I did buy the french bread to mix in with the homemade French bread I had in the freezer. Ever since the beginning of the year I have been making all of our bread homemade. Once you have tasted homemade bread out of the oven it is hard to go back to the store bought! I love being able to control what is going in the bread instead of buying bread that you can not even pronounce the ingredients! Without any further adieu below is my take on Normas Bread Pudding.

Normas Bread Pudding via LashesandDashes

Cubed bread

Normas Bread Pudding via LashesandDashes

Whisking together the sugar, milk, and water.

Normas Bread Pudding via LashesandDashes

The bread soaking up the egg mixture.

Normas Bread Pudding via LashesandDashes

Bread Pudding right out of the oven.

Normas Bread Pudding via LashesandDashes

Whisking the sauce.

Ingredients 

1 3/4 cups sugar
2 cups milk
2 cups water
6 eggs, beaten
1/4 teaspoon salt
2 teaspoons vanilla extract
1/3 cup shredded unsweetened coconut
1/4 cup butter, melted
4 cups French bread, cubed
Sauce

1/4 cup light brown sugar

2 teaspoons all-purpose flour

1 dash ground cinnamon

1 egg

1 tablespoon butter, melted

3/4 cup International Delight Amaretto

2 1/2 tablespoons vanilla extract

Heavy Cream if needed

Directions
Combine the sugar, milk and water in a bowl and mix well. Add the eggs, salt, vanilla, coconut and 1/4 cup melted butter and mix well. Stir in the bread cubes. Let stand until the liquid is absorbed. Spoon into a 9 x 13 inch baking dish. Bake at 350 degrees for 35 to 40 minutes, or until the pudding rises like a souffle and springs back when touched. For the sauce: whisk light brown sugar, the flour, cinnamon, egg, melted butter, and creamer together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl. If sauce is to thick whisk in cream before you add the vanilla.