I LOVE my mother's Thanksgiving feast. The cranberries... the stuffing... the apples and leaf-shaped squash (who knew that squash didn't grow this way?? my mom and her sneaky cookie-cutters...). Some people might be spending Thanksgiving Eve snacking on salads and sipping on water. We are spending this relaxing evening drinking milk and eating "Decadent Chocolate-Espresso Cookies" (original recipe found in a Hy-Vee mailer, with modifications by me).
Decadent Chocolate-Espresso Cookies:
- 4 ounces semi-sweet chocolate chips
- 2 ounces unsweetened chocolate
- 1/3 C. organic unsalted butter
- 1 tsp organic cocoa powder
- 1 C. organic cane sugar
- 1 T. instant espresso powder
- 2 organic eggs
- 1/2 tsp vanilla
- 1/3 C. organic whole wheat flour
- 1/4 tsp aluminum-free baking powder
- 1 C. mini semisweet chocolate chips
Combine chocolate chips (not including mini chips), butter, and cocoa powder in saucepan; heat over low until melted; set aside to cool. Combine sugar, espresso powder, eggs, and vanilla; stir in cooled chocolate/butter mixture; add flour, baking powder, mini chocolate chips. Let sit for 20 minutes until batter thickens. Bake for 8-10 minutes at 350 degrees.
I feel like my belly is now sufficiently primed for the 2-day festival of food upon us. Our sweet little Abby is fighting a bronchial infection - Elise has been the best sister in the world, patting Abby on the back, bringing her blankets for snuggling, and providing ALL of us with entertainment galore. You should hear this kid's renditions of "Baa Baa Black Sheep", "Jack and Jill", and "Twinkle, Twinkle". Today I'm thankful for a good night's sleep, healthy baby girls, nursery rhymes, and cookies. :)
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