Sometimes, in the wake of the holidays, with a mountain of dishes in the sink and wrapping-paper tumbleweed rolling through the living room, it can be hard to muster up much enthusiasm about starting the day.
These are the days made for slippers, movie marathons, and just letting the puppy have that wrapping-paper tube if he really wants it so badly.
But it turns out that when you're a grown-up, people expect you to get up and go to work. AND be productive. Even if you're suffering from a Honey-Baked Coma. Feel free to imagine my thoughts on that situation.
This is when you're going to shine. Because you made teeny little espresso tartlets for the ones you love: espresso sugar-cookie cups, filled with Kahlua brownies and topped with mocha ganache. And just for funs? A chocolate-covered coffee bean. Good morning, world. I just may be able to face you after all.
Espresso Tarts
by Better Homes and Gardens
from Christmas Cookies 2010
Unsalted Butter [ 1/4 cup, softened ]
Shortening [ 1/4 cup ]
Cream Cheese [ 2 ounces, softened ]
Brown Sugar [ packed, 1 cup ]
Baking Powder [ 1/2 teaspoon ]
Salt [ 1/2 teaspoon ]
Cinnamon [ 1/2 teaspoon ]
Nutmeg [ 1/4 teaspoon ]
Egg [ 1 ]
Instant Espresso Powder [ 1 tablespoon ]
Vanilla Extract [ 2 teaspoons ]
Flour [ 2 1/2 cups ]
Semisweet Chocolate [ 5 ounces, chopped ]
Unsalted Butter [ 2 tablespoons ]
Egg [ 1 ]
Brown Sugar [ packed, 1/3 cup ]
Kahlua [ 1 tablespoon ]
Vanilla Extract [ 2 teaspoons ]
Cinnamon [ 1/2 teaspoon ]
Nutmeg [ 1/4 teaspoon ]
Cardamom [ 1/4 teaspoon ]
Whipping Cream [ 1/3 cup ]
Instant Espresso Powder [ 1 teaspoon ]
Semisweet Chocolate [ 3 ounces, chopped ]
Chocolate-Covered Coffee Beans [ about 40 ]
1. In bowl of a mixer, at Medium Speed, combine Butter, Shortening, and Cream Cheese for 30
seconds.
2. Mix in Brown Sugar, Baking Powder, Salt, Cinnamon, and Nutmeg until fully combined.
3. Mix in Egg, Espresso Powder, and Vanilla until fully combined.
4. Mix in Flour until just combined.
5. Cover Dough with plastic wrap and chill in refrigerator for 1 hour.
6. Heat oven to 325 degrees.
7. Spray mini-muffin pans with nonstick cooking spray.
8. Divide Dough into 36 balls [ each will be about 1 1/4 inches in diameter ].
9. Place 1 Ball into each mini muffin cup and press Dough up sides of cup.
10. In a small pot over Low heat, stirring constantly, melt Semisweet Chocolate and Butter.
11. Remove pot from heat.
12. Mix in Egg, Brown Sugar, Kahlua, Vanilla Extract, Cinnamon, Nutmeg, and Cardamom.
13. Fill each Pastry Cup with 1 rounded teaspoon of the Chocolate Filling.
14. Bake filled Cups until filling is set and puffed [ this will take about 15 minutes ].
15. Set muffin pans on baking racks to cool for 5 minutes.
16. After 5 minutes, remove tarts from pan and cool on baking racks.
17. In a small pot over Medium heat, bring Whipping Cream and Espresso Powder to a boil.
18. Immediately remove from heat and drop in Semisweet Chocolate. Do not stir.
19. Let stand for 5 minutes and then stir until smooth.
20. Spoon a small amount of Ganache over each tart.
21. Top Ganache with a Chocolate-Covered Coffee Bean.
Makes about 36 cookies.
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