Remember that Caramel Cream made with Chocolate from Le Caramel I told you about on Sunday?
Well, after I made my Espresso Chocolate Shortbread cookies for this week's Tuesdays with Dorie (chosen by Donna of Life’s Too Short Not to Eat Dessert First) I just couldn't get the idea of increasing the amount of chocolate involved with my cookies. Oh, was it good! I just spooned a nice dollop of on the back of a piece of shortbread, sandwiched it with another cookie, and voila! Instant doubled goodness.
The shortbread itself was tender, crumbly and delicious. I went ahead and made the regular recipe, figuring that it wouldn't be much more caffeine in it than if I ate some tiramisu. I think I ate only three pieces of shortbread, and I'm not kidding, I could feel that caffeine kick! I guess since I have completely (other than my chocolate intake) cut caffeine from my diet I am a total caffeine light weight now. Fortunately, the day I made these I really needed the kick anyway so I didn't feel too bad about it.
It could have had something to do with what I used in place of espresso powder (which I can never find or figure out exactly what it is supposed to be). As far as I can tell it is just a super fine ground strong coffee. If that is actually correct, then my substitute of two Via packets (Italian Roast) from Starbucks (available at most grocery store chains now at about $3 for 3 single serving packets - 2 packets equaled just shy of the required 1 tablespoon of espresso powder). The Via packets are described as a micro ground instant coffee and it really does look like a powder and dissolves instantly.
bright rainbow button over in the sidebar, please consider this your invitation to check back tomorrow (Wednesday, September 1st) for the announcement of the book for September's Edible Imagination and to see our review of Alice in Wonderland and what we made. I hope you'll join in the fun!