It really is, see? I am awesome.
Brad and I (and that sometimes spaz attack known as Emmy) just returned from getting a Christmas tree in the -75478594 degree weather. I think it is actually 11 degrees out, not snowing at all, just so cold and dry that my hair keeps trying to coolly and gradually stand on end without my noticing it. It was in fact so cold at the tree lot that all of the trees were kind of involuntarily bundling into themselves, with all of their branches pointed up toward the sky, as close to their trunks as they could get. So we’re letting ours adjust to the house and spread out before we add ornaments in a little bit. And in the meantime I am baking one of my favorite holiday treats, Chocolate Espresso Snowcaps. They would be delicious and appropriate all year round, but I first made them several years ago in December and therefore always associate them with The Most Wonderful Time of the Year. They are fantastic, very popular with the ladies, and super easy.
Chocolate Espresso Snowcaps
(Makes 36)
- 8 ounces bittersweet or semi-sweet chocolate, coarsely chopped (or good-quality chocolate chips, like my new especial loves, Guittard. Seriously, they are the greatest, and on sale at Albertsons as we speak)
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 10 teaspoons coffee grounds (or instant espresso powder)
- 2 teaspoons baking powder
- 1/4 teaspoon table salt
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 1/3 cup packed light-brown sugar
- 2 large eggs
- 2 tablespoons milk
- 1 cup confectioners’ sugar
- Melt chocolate gradually, in the microwave, checking every 30 seconds or so to see if it’s done. Let cool. (I am usually not patient enough to let the chocolate cool, and yet, no harm done.)
- In a medium bowl, whisk together flour, cocoa powder, espresso powder/coffee grounds, baking powder, and salt.
- In a large bowl (or KitchenAid, or whatev), beat butter and brown sugar until light and fluffy. Add eggs and beat to combine. Stir in cooled (or not-quite-cooled) chocolate. Add dry ingredients alternating with the milk. Mix just until combined. Turn out onto a piece of plastic wrap. Shape into a flat disk; wrap in plastic and chill in freezer until firm, about 45 minutes. (Or, just put the whole bowl in the freezer.)
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Pour confectioners’ sugar into a large bowl. With slightly damp hands, shape dough into 1-inch balls (about 1 tablespoon of dough each). Roll each ball in sugar. Leave in sugar while shaping remaining cookies. Roll cookies a second time to completely coat. Place on prepared baking sheets 2 inches apart. Bake until sugar coating splits, and cookies have spread but are still soft to the touch, 12 to 14 minutes. (Cardinal rule of baking: DO NOT OVERBAKE. I would check them after 10 minutes, just to be safe.) Transfer to a wire rack to cool.
The original Martha recipe, complete with two-tiered cake stand presentation: Chocolate Espresso Snowcaps.
Time to decorate!
Talking to Kathi and mentioned your blog and she was happy to hear about it and thinking that she should consider resuming hers, again, because her Irish sister-in-laws are very disappointed to not being able to keep up with their ‘American’ relatives. John just returned from sister Judy’s graduation from Trinity College….masters in nursing.
I think she should go back to blogging also! I miss being able to read it and see all of their funny pictures. I’m going to try to post more often now that I am on Christmas break. But I meant to start doing that last week and it didn’t happen. Oh well…