Tuesday, February 14, 2017

Expresso chocolate chip chewy cookies

Prep: 20mins  |  Total Time: 35mins  |  Yield: Makes 24


3/4 cup all-purpose flour
3 oz unsweetened chocolate*
1 cup sugar
3 large eggs
1/4 teaspoon salt
2 cup bittersweet or semi sweet chocolate chips (mini), divided
2 tablespoon instant coffee granules
4oz (1 stick) unsalted butter, room temperature
1/3 teaspoon baking powder


In a double boiler, melt the unsweetened chocolate and 1 cup of chocolate chips. 

In the bowl whisk the sugar and butter on high speed until light and fluffy. 

Add eggs one at a time, beat well after each until thick and mixture forms a ribbon when spoon is lifted.

Slowly add the chocolate mixture to the bowl, whisking just until combined.

Add instant coffee granules. 

Sift the flour, baking powder and salt into the bowl and stir just until combined. 

Stir in the remaining 1 cup of chocolate chips.

Drop tablespoon of batter about 2 inches apart on parchment paper.

Bake for 10 to 12 minutes, or until the cookies are cracked and puffed on top. 

Remove the cookie sheet from the oven and allow the cookies to cool for 1 minute on the baking sheet before transferring them to a cooling rack.


The batter is much looser than usual cookie dough. Keep in the fridge if making multiple batches.
Under bake if in doubt, cookies will continue firming as they cool on the baking  sheet.

*Substitute unsweetened chocolate with 8 tablespoon cocoa powder + butter. 

Sift cocoa with flour or dissolve powder in butter

Tuesday, January 3, 2017

Fresh Ginger & Lemon Loaf

  • 2 sticks butter at room temperature
  • 1 + ¼ cups granulated sugar
  • 2 tablespoons grated fresh lemon zest (1 lemon)
  • 2 tablespoons grated fresh ginger
  • 4 eggs, lightly beaten
  • ½ teaspoon fine sea salt
  • 2 cups all-purpose flour
  1. Heat oven to 325; butter the bottom and sides of a 9 x 5 –inch loaf pan with butter.
  2. Put ¼ cup sugar in a bowl; add the lemon zest and ginger and massage together
  3. Beat the 2 sticks butter in a mixer on medium-high speed for 1 minute. Add the ginger-lemon sugar and beat for a few seconds before adding the remaining 1 cup sugar; beat 2 minutes, until lightened and fluffy.
  4. Lower the mixer speed and drizzle in the eggs and salt; beat on medium-high speed for 2 more minutes – the mixture might look curdled but don’t worry. Slow the mixer to stir, scrape down the sides of the bowl and add half the flour; mix 15 seconds before adding the remaining flour. Mix just until there’s no more flour visible.
  5. Scrape the batter into the prepared loaf pan. Bake 1 hour; insert a toothpick or skewer into the middle of the cake. If wet crumbs cling to the skewer, bake an additional 5 to 10 minutes.
  6. Cool the cake in the pan on a rack 15 minutes before carefully loosening the sides with a knife. Turn the cake out onto the rack to cool completely. 

Friday, September 18, 2015

Wedding swag

Wedding car swag 

And something for the groom's twin brother

Tuesday, September 1, 2015

Concrete succulent pots

I used this template / mold for the octagon pot - template here

Monday, August 31, 2015

Paper cutting

I find this quote hilarious.

An extremely sharp blade is important. 
I found this tutorial very helpful with cutting the curves - how to cut great curves 

Monday, August 3, 2015

Leather kiss-lock coin pouch

Kiss lock frames from good ol' Daiso. 
DIY tassel tutorial - here 
Kiss lock purse tutorial - here 

Friday, July 10, 2015

Leather pouch with push lock closure

How to insert a thumb clasp / push lock closure - tutorial here 
Hand stitching was done with the 2-needle method - video tutorial here