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!

Welcome!

 

Out with the Old, In with the New via LashesandDashes

I would like to Welcome you to the New and Improved Lashes and Dashes. The past few weeks have been filled with transferring the site from WordPress.com to a self hosted site and all of the things that go along with it. I am now using BlueHost to host my site and so far I am loving it! They have amazing customer service, any problem that I had was solved within 20 minutes. I highly recommend them for self hosting.

I also wanted to thank my readers for staying with me over the past few weeks, Ya’ll are amazing!  Be on the look out for a few more changes coming! I have several post coming up focusing on travel around the Pensacola area, As well as some food blogs. I am so excited about these changes and the journey of taking Lashes and Dashes to the next dimension!

I appreciate Ya’ll so much and welcome your thoughts about how you like this new layout 🙂

Asian Chicken Lettuce Wraps

My family loves P.F. Chang’s Lettuce Wraps, I can remember the very first time I ever had them. I was around 8 and we were visiting friends in Colorado. I remember my girlfriends and I using our chop sticks as drum sticks (much to the dismay of our parents) while we were waiting for the wraps to come out.  With our love of P.F. Chang’s and not having one close by to our new home, I knew I had to come up with a recipe.  Hope you enjoy my version of the wraps as much as we did! 🙂

Chicken Lettuce Wraps via LashesandDashes

Ingredients
1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced finely
1/4 cup hoisin sauce
4 tablespoons Braggs Liquid Aminos
1 tablespoon rice wine vinegar
2 tablespoons freshly grated ginger
1 (8-ounce) can sliced water chestnuts, drained and diced
2 green onions, thinly sliced
Bunch of Romaine lettuce

Directions

Heat olive oil in a large saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar,and ginger until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes.
To serve, spoon several tablespoons of the chicken mixture into the center of  lettuce leaf, taco-style or if you are like me onto your plate.  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.

Norma’s at Duh Review

When I was little one of my favorite things was to go on a special mommy/daughter date at Norma’s at Dillards. Norma’s at Dillards was wonderfully feminine with a huge mosaic on the wall of Victorian Women at the beach, as well as petite chicken salads.   You may remember I made my own take on Norma’s Bread Pudding Here. Fast forward many years and Norma’s at Dillards no longer exist but that’s ok because Norma has now opened up a new Restaurant at Duh. Duh is a wonderful mix of gardening, outdoor living and fine interiors. Personally I do not think a better pair has been made then that of Norma’s and Duh!  Norma’s at Duh is much more modern as well and it is not just for women. My dad was with us and He enjoyed himself. I am quite the picky eater so when I decided on trying the Champagne Chicken Salad I was not quite sure what to expect seeing as I will not eat Chicken Salad. Lets just say I about licked the plate clean I loved it so much! My Mom got Norma’s Chicken Salad and my Dad had the Gumbo. We also had Norma’s Bread Pudding. We will be back to Norma’s at Duh for sure!

Norma's at Duh Review via LashesandDashes

The back of Norma’s menu giving you a history of Her Business.

Norma's at Duh Review via LashesandDashes

Beautiful light fixtures

 

Norma's at Duh Review via LashesandDashes

Norma’s Chicken Salad

Norma's at Duh Review via LashesandDashes

Dad’s Gumbo.

Norma's at Duh Review via LashesandDashes

Norma’s Champagne Chicken

Norma's at Duh Review via LashesandDashes

Norma’s Bread Pudding

Norma's at Duh Review via LashesandDashes

Large Print above our table.

Norma's at Duh Review via LashesandDashes

Framed vintage map of Florida.

Norma's at Duh Review via LashesandDashes

Vintage artwork.

Norma's at Duh Review via LashesandDashes

More beautiful decor.

Chateaubriand Recipe

Chateaubriand via LashesandDashes

The finished product.

For Mothers Day here in the US,  I made Chateaubriand, My parents had Chateaubriand the night they were engaged. so it was very special for my Mom. For my first ever traditional French meal I think it turned out wonderful. I made all of the sauces homemade, you can find the recipe Here. I know I will be making this dish again for special occasions! Chateaubriand is not a difficult meal if you follow the recipe.

Chateaubriand via LashesandDashes

Melting the butter.

Chateaubriand via LashesandDashes

Searing the meat.

Chateaubriand via LashesandDashes

Searing the meat on all sides.

Chateaubriand via LashesandDashes

The meat placed on a rack in my pan, ready to go in the oven.

Chateaubriand via LashesandDashes

Chopping the tarragon.

Chateaubriand via LashesandDashes

The meat after cooking in the oven.

Chateaubriand via LashesandDashes

Adding in the shallots.

Chateaubriand via LashesandDashes

Sauteing the shallots.

Chateaubriand via LashesandDashes

Adding in the red wine.

Chateaubriand via LashesandDashes

Adding in the Demi-Glace.

Chateaubriand via LashesandDashes

Tarragon being added in.

Chateaubriand via LashesandDashes

Ingredients

1 thick, center cut tenderloin, approximately 1 pound

2 tablespoons unsalted butter

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1 shallot, minced

4 oz. full-bodied red wine

4 oz. Demi glace

1-tablespoon butter, softened

2 teaspoons minced fresh tarragon

Whole tarragon leaves, for garnish

Directions

Preheat your oven to 375º F. Liberally sprinkle salt and pepper on the meat. Preheat an oven-safe heavy skillet or saute pan over medium-high heat. Depending on your stove, this could take 4 or 5 minutes. Add the butter and oil to the pan. When the butter stops foaming, place meat in pan.With tongs, turn the meat and continue searing. If the meat sticks to the pan, leave it for another few seconds. When the sear is complete, the meat will release on its own, so be gentle and patient. Keep an eye on the heat, you may need to adjust it up or down to maintain a good “sizzle ‘ without burning the meat. Remove the meat from the pan, and place an oven-safe rack in the cooking pan. Put the meat on the rack and roast in the oven until the meat has reached an internal temperature of 125º F if you want your meat more on the rare side. I cooked the meat for 25 minutes. Put the meat on a warmed platter to rest for about 15 minutes. The temperature will continue to rise, and your meat will be a perfect medium well. While the meat is resting, prepare the sauce. You should have plenty of oil/butter left in the cooking pan. Place the pan over medium heat – careful, it has been in the oven. Make sure you have an oven mitt, because the handle can burn you. Add the minced shallot and saute until translucent, but not browned. Add the red wine. Turn the heat up to medium high and reduce by half. Add the demi-glace to the pan and reduce for a couple of minutes until the mixture is somewhat syrupy. Taste for seasonings, and add salt and pepper if necessary. Stir in the minced tarragon and remove from the heat. Swirl in the softened butter right before serving. This will help to further thicken the sauce and impart a lovely sheen. We sliced the meat in the kitchen but the traditional preparation would be to slice the meat at the table. I severed this dish with piped mash potatoes but you can use any other side you wish.