This might be your new favorite cookie.

INGREDIENTS

1 cup butter, softened
1 1/2 cups sugar
1 egg
2 1/4 cups flour
2 tablespoons espresso powder + 1 teaspoon for rolling
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/4 cup sugar for rolling

DIRECTIONS

Preheat oven to 350 degrees F.  Cream together butter and sugar until light and fluffy. Add eggs and vanilla and mix well. Stir in flour, espresso powder, baking powder, and salt and mix until combined.

In separate small bowl, mix coffee and 1 teaspoon of espresso powder. Use a small ice cream scoop to form each ball and roll them in the sugar/espresso mixture.  Place on silat lined cookie sheet and flatten slightly. Add a chocolate chip in the middle if you like. Bake 8 to 10 minutes until edges are slightly browned. Whether you eat them hot or cold they are delicious.

Homemade Graham Crackers are really really good. Thanks Food52 for the original recipe.

INGREDIENTS

6 tablespoons unsalted butter
1 2/3 cups whole wheat flour
5 tablespoons packed dark brown sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
3 tablespoons molasses and/or honey
2 tablespoons milk
1/2 teaspoon vanilla extract

DIRECTIONS

Cut the butter into 1/4-inch cubes and place in the freezer for about 10 minutes.

Place in the bowl of a food processor flour, sugar, baking powder, baking soda, salt, and cinnamon. Pulse several times to combine. Then add the cold butter and continue to pulse until the mixture resembles coarse cornmeal. Add molasses/honey, milk, and vanilla and process for about a minute until the dough forms a ball.

Press the ball into a 1/2-inch thick disk, wrap in plastic, and refrigerate for 30 minutes.

Preheat oven to 350° F.

Remove the chilled dough and divide it in half. Return the other half to the refrigerator. Roll the dough out between two sheets of parchment until it is 1/8-inch thick.

Remove the top sheet of parchment and slide the other sheet with the rolled-out dough onto a cookie sheet. You want to cut the dough into squares or rectangles. Use a pizza cutter and straightedge to make vertical and horizontal cuts all the way across the dough. Don’t trim the excess. Use a fork to make holes in the crackers in whatever pattern you’d like. Don’t separate the crackers yet.

Bake the crackers in the middle of the oven until the outer edges just start to darken, about 25 to 30 minutes. The crackers themselves won’t color much. When you take them out, the dough will still feel a bit soft – that’s what you want.

Remove from oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. As the crackers cool, they’ll harden.

Once the crackers are completely cool (20 to 30 minutes), break them up.

I sprinkled cinnamon sugar on top.

I made some vanilla ice cream to slather on top.

INGREDIENTS

Pie Crust
2 cups flour
1/2 teaspoon salt
2/3 cup crisco
6-7 tablespoons cold water
1 tablespoon white vinegar

Apple Pie Filling
6 apples peeled, cored, sliced thinly
1 tablespoon lemon juice
2/3 cup sugar
1/4 cup flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

DIRECTIONS

Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each into a ball. Cover each ball with plastic wrap and refrigerate while making pie filling.

In a large bowl toss apple with lemon juice. Combine sugar, flour, brown sugar, cinnamon, and nutmeg. Add apples and toss until apples are coated. Set aside while rolling out dough.

On lightly floured surface, flatten 1 Doug ball.  Roll from the center to edges into 12-inch circle. East into pie plate being careful not to stretch. Transfer filling to pastry-lined pie plate. Trim pastry even with rim of the plate. Roll remaining dough into a circle about 12 inches in diameter.  Cut slits to allow steam to escape. Place remaining pastry on filling; trim 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge.

Bake at 375 degrees for approximately 60 minutes.

Bread pudding can be eaten in lieu of any meal.  Fact.

INGREDIENTS

2 cups milk
2 tablespoons espresso powder
2 tablespoons unsalted butter plus more for greasing pan
1 teaspoon vanilla
1/3 cup sugar
Pinch of salt
5 to 6 cups of 2-inch cubed stale bread
1/2 cup chopped chocolate
2 eggs, beaten

DIRECTIONS

Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, espresso powder, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread and toss in chopped chocolate.

Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

Only serious chocaholics need apply.  Thanks Baker By Nature!

Whenever I make jam I want want to make thumbprint cookies.

INGREDIENTS

1/2 cup butter, softened
1/4 cup brown sugar, packed
1 egg (separated)
1/2 teaspoon vanilla extract
1 cup flour
1/4 cup finely chopped walnuts
2/3 cup jam
1/4 teaspoon salt

DIRECTIONS

Preheat oven to 300 degrees F. Grease cookie sheets.

Separate egg, reserving egg white. Cream butter, sugar, and egg yolk.

Add vanilla, flour and salt, mixing well.

Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.

Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.

I’m not sure if it is called “Everyday” because it is a simple cake, or that you should make it every day.  I’m going with the latter.

INGREDIENTS

1/2 cup  unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 cup  buttermilk
1 teaspoon vanilla extract
1 1/2 cups flour
3/4 cup cocoa powder
2 tablespoons espresso powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup melted chocolate (whatever leftover chips or scraps you may have)

DIRECTIONS

Preheat the oven to 325°F. Butter and lightly flour a 9x5x3-inch loaf pan. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy.  Add the egg and beat well, then the buttermilk and vanilla. Sift the flour, cocoa, baking soda, espresso powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not overmix. Fold in melted chocolate. Scrape down the batter in the bowl to make sure everything is mixed in.

Pour the batter into loaf pan and bake for 70 minutes, or until toothpick comes out clean. Cool in pan on a rack for about 10 to 15 minutes before you turn out.

I got the recipe here.

A nutty twist on a classic.

INGREDIENTS

90 grams of unsweetened chocolate, chopped
115 grams of butter
270 grams of sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt + sprinkle flaked salt for topping
90 grams flour
1/4 cup of roasted and chopped pistachio nuts

DIRECTIONS

Preheat oven to 350 degrees F. Line a 8″x8″ brownie pan with foil and spray with cooking spray.

In a medium, microwave safe bowl, combine chopped chocolate and cubed butter. In 30 second intervals, melt butter & chocolate until smooth.  Don’t overheat the chocolate. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Gently stir in flour and scrape batter into prepared pan. Sprinkle with pistachios and flaked salt and bake for 30 minutes. Toothpick should come out clean. Let them cool and then cut in big or small pieces.

I started watching a new season a the Great British Bake Off and I couldn’t resist. Reprinting this recipe from the BBC.