- If you are lucky enough to have an aquarius as a friend or lover, check this out! http://www.cafeastrology.com/zodiacaquarius.html
- An interesting article about the Mascho-Piro Indians of Peru. http://www.huffingtonpost.com/2012/01/31/peru-mashco-piro-tribe_n_1244204.html?ref=green&ir=Green
- Here are some wonderful Herbal ways to keep warm from other Nature lovers! http://www.cauldronsandcrockpots.com/2010/12/winter-warmers/
My First Valentine's inspired sweet. Mexican Mocha Hearts..yummy. Look under my recipe tab to get the whole thing
Mexican Mocha Hearts...Preparing for Valentine's Day!
These Babies are soft, chewy, and have the perfect espresso flavor. I originally wanted to make chocolate espresso cookies, but ended up adding sea salt and cayenne to the cocoa drizzle on top! Hope you enjoy as much as I did. My belly kind of hurts, actually.
I thought these were so nice looking, with the flecks of espresso throughout.
Getting ready to bake! This particular recipe has a lot of baking powder, so make sure you space them farther apart than I did. They ended up loosing their shape after baking and sticking together. I was so sad...
1 cup butter
1 1/2 cup evaporated cane juice
3 cups Whole Wheat Pastry Flour
1 Tbl instant coffee powder
2 Tbl dark cocoa powder
4 tsp baking powder
1/2 tsp sea salt
Chocolate drizzle (optional)
1/2 c organic fair-trade unsweetened baking cocoa chopped
pinch sea salt
Cream sugar, butter, eggs.
Mix dry ingredients. Flour,baking powder, salt, cocoa powder.
Incorporate wet and dry. MIX until blended. Add instant espresso and mix in with hands...It feels SOOO GOOD.
Transfer to Plastic wrap and let cool in Fridge for 20-30 mins.
Roll onto floured surface until desired thickness is reached. Cut into desired shape.
Bake at 375 for 6-8 Min
Melt baking cocoa in double boiler. Take a resealable sandwich bag and put into a coffee cup. Roll the excess bag over the rim of the mug. When cocoa mixture is liquid, add sea salt and cayenne to taste. Carefully pour cocoa mixture into bag. Remove bag and squish liquid into one corner of bag. Cut a small hole with scissors to pipe (drizzle) cooled cookies with chocolate.
Share with a loved one!