Add a little buzz to your cookies, then gift 'em!

If you haven't seen the gorgeous packaging from Brooklyn's Mast Brother Chocolates, then you are really missing out on some beautiful chocolate. It's so nice that I almost feel bad tearing the packaging open (I said almost...Mast Brothers makes some seriously delicious chocolate). I was inspired by their addictive Stumptown Coffee Dark Chocolate bar, and decided to make some coffee inspired treats of my own. 

The original recipe is Martha Stewart's Chocolate-Espresso Snowcaps, but I decided to double the recipe (because they are that good). I also added an extra kick of espresso and some Raw Organic Cacao Nibs that were a gift to me from my sister's trip to Panama.

Chocolate-Espresso Snowcaps

Serves 36

INGREDIENTS
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3 tablespoons instant espresso
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter (1 stick)
1 1/3 cup packed light-brown sugar
2 large eggs
8 ounces bittersweet or semisweet chocolate, melted and cooled

1 1/2 tablespoons cacao nibs (optional)2 tablespoons milk
Confectioners' sugar, for coating

DIRECTIONS

In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in eggs until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.

Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.

Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

Now, I know it's tempting to eat them all yourself, but 'tis the season for gifting. So, show someone you care by giving them these delicious cookies! I designed these Holiday labels to stick on the box. 







Print them out here and use 'em on your homemade gifts!

Why didn't I think of that?!

This is the amazing SideSwipe Spatula Mixer Blade. I've had this product for a while now, and it completely eliminates the "scrape down sides of mixing bowl" step in all your recipes! It will cut your mixing time in half...which leaves more time to eat those tasty treats you've just baked.

Dress up Your Cupcakes!

'Tis the holiday season! Which really means the season of sweets and homemade treats. I love a tasty cupcake, but when everyone and their mother is making them, how can you make yours stand out? Here are 5 tips to make your simply delicious cupcake stand out among the rest. 

1. Go beyond the basic flavors. Try making a spiced gingerbread, peppermint, or even an egg nog inspired cupcake.


2. Upgrade your liners. Instead of using the ho-hum foil cupcake liners, try these new StayBrite Baking Cups! (I found them at my local grocery store). I loved the elegance of these black and white Victorian print liners, but there are several graphic prints to choose from!

3. Fancify your frosting. Use a piping tip and a disposable pastry bag to apply the frosting instead of a spatula. I used a #84 tip, which ads a nice ruffled look to the icing. It really amazes me how easily you can find these pastry products. Any craft store carries them these days. 


4. Add some bling. With a star linzer cookie cutter and rolled out gumpaste, I cut out mini stars to garnish the cupcakes. Then, I brushed them with some edible silver dust to add a touch of holiday flair. 


5. Show them off! Use a cake stand. I have quite an addiction to cake stands and would probably serve everything on them if I couldn't stop myself. If you are entertaining, displaying your sweets at different heights adds depth. So make sure you put those cupcakes up on that pedestal they deserve!