Merrrrry December, my little ones! As I type, there is a Christmas tree…thistle? needle? branch?…I think it’s needle…stuck in my number 8 key. So, please pardon any funky symbols. It’s not secret code or anything.
My Christmas season thus far hasn’t been too whirlwindy. The past few weekends have entertained a couple of parades, my city’s tree lighting, and the Lights at the Zoo, which is basically that: our sweet zoo covers the place with lights and it’s sort of a South Carolina tradition to spend an evening there during Christmastime. It’s pretty magical, BUT…I am rather partial/biased. I haven’t found too many nights to sleep under the tree yet, mostly because our tree branches this year are practically touching the ground. I think our trembling-causing Christmas excitement forced our bodies to skip the tree-trimming itself and skip right to fun part of popping on those ornaments. But it’s cool. I’ve still found lots of time for music and cleaning (…weird? Prepping the house reminds me of Christmas) and baking.
Last week, my kitchen was devoted to testing, baking, and sampling cookies for The Great Food Blogger Cookie Swap. It’s basically like a cookie swap party (bake cookies, go to party with cookies, swap cookies with other attendees who baked cookies, come home with an assortment of cookies), except it’s worldwide. Each blogger baked a dozen cookies for three other bloggers and, in return, received three different types of cookies for themselves (I received cookies from Beth’s Blue Plate Special, The Cultural Dish, and Princesss Pea. Thanks, y’all!). The whole event is a great connection tool. Plus, 100% of our sign-up costs went directly to Cookies for Kids’ Cancer, an organization that supports research of new and improved therapies for pediatric cancer. So, yeah. Basically, this swap is the bomb. I decided to do a chocolate cookie with a vibrant, yet deep, espresso glaze. Why? I like chocolate. Husband likes coffee. BAM. Winning combo.
chocolate espresso cookies
yield: 3 dozen cookies
1 cup unsalted butter, room temperature
1 cup unrefined cane sugar
3/4 cup brown sugar (made with natural cane sugar), packed
2 tsp vanilla
1/2 tsp salt
1/4 cup brewed espresso
2 1/2 cups unbleached all purpose flour
1 tsp baking soda
1/4 cup cocoa powder
1/8 cup dark cocoa powder
1/4 cup dark chocolate chunks
1/2 cup unrefined powdered sugar
2 tbsp (or so) brewed espresso
Preheat oven to 375º. Using a mixer, beat butter, sugar, brown sugar, vanilla, and salt together until well combined. Add eggs and beat well. Stir in 1/4 cup brewed espresso until well combined.
Stir the flour, baking soda, and cocoa powders together and gradually add it to the butter mixture. Beat until well combined. Stir in the chocolate chunks.
On a baking sheet lined with parchment paper, drop tablespoonfuls of batter a couple of inches apart and bake for 8 to 10 minutes or until the middle is set. Allow to cool slightly before transferring to a wire rack.
While the cookies are baking, make the glaze. In a bowl, whisk the powdered sugar and brewed espresso together until smooth. The glaze should thin enough to pipe over the cookies, but not watery. Use more or less brewed espresso to reach the desired consistency.
Transfer the glaze to a piping bag (or a sandwich bag with a very small amount of one of the tips cup off). When the cookies have cooled, quickly pipe the glaze over the cookies in a zig-zag motion.
Tip: Use a wire rack with foil or parchment underneath it. It will prevent mess, help the glaze dry correctly, and save any glaze dripping from the cookies.
Let the glaze dry/harden and store in an air-tight container.
The espresso I used to bake and glaze these cookies comes from the super-fly (sorry, my 90s is showing), super-knowledgable owner of Loveland Coffee, a coffee company based here in Columbia which focuses on local roasts, ingredients, and the process. The respect of the ingredients and process is the whole idea behind and the whole reason I started Heed the Feed, so I totally appreciate Loveland Coffee’s stance. That being said, I am nowhere close to being a coffee authority (my husband had to make the cookies’ espresso, for Pete’s sake), so I will just let Loveland Coffee describe the espresso to you :
” Our espresso is a blissful union of base, body and aroma that produces an amazingly long lasting crema when extracted properly as espresso. Used in lattes and cappucinos, it offers a strong, smooth chocolate taste. Roasted light, in the Northern Itailian style, as all fine espressos are… it has no flaws to hide by roasting to a crisp.”
Ehh, ehh (with a little elbow nudge)? Sounds pretty good doesn’t it? Heck yeah, it does. Well, here’s your chance to get your hands on some of those carefully-prepared beans. That’s right, Bob, it’s time for Heed the Feed’s very first giveaway! Come on down! (GIVEAWAY NOW CLOSED)
The Prize: (GIVEAWAY NOW CLOSED)
1. One Pound Whole Bean Northern Italian Style Espresso
2. One Pound Whole Bean Ethiopian Yirgacheffe
How to Enter: (GIVEAWAY NOW CLOSED)
1. Like Loveland Coffee on Facebook and let me know you’ve Liked it in the comments below this post
2. Subscribe to Heed the Feed!
(You will receive one entry for each task. For example, if you like Loveland Coffee on Facebook and tell me in the comments below, you will receive one entry. If you subscribe to Heed the Feed, you will receive on entry. If you do both, you will receive two entries.)
A Few Other Things I Should Mention: (GIVEAWAY NOW CLOSED)
1. Open to U.S. residents only. Frown. Sorry, international friends.
2. The giveaway will open at 12:00am EST 12/12/12 (cool) and close at 12:00am EST 12/19/12.
3. Winner will be chosen at random and contacted after 12:00am EST on 12/19/12.
Good luck and happy cookie baking!
Loveland Coffee will soon open at a brand new location: 7001 St. Andrews Rd. Columbia, SC 29212. Visit the website at www.lovelandcoffee.com.